Category Archives: Meet dish

Memories of Spain



Some of you may have already noticed that I like to share with you interesting dishes. Two weeks ago I was in Spain. Today I want to show you a bit of Spanish cuisine that I ate during my holiday at Costa del Maresme, in Catalonia.

Due to Spain’s maritime roots you can get really good quality seafood. Spain is not only known from that but also from Jamón Serrano, chorizo, lentils, paellas, churros and many more…

During my holiday I concentrated on 1-3-ingredient meat or seafood dishes.

Things that caught my attention were:

Jamón Serrano

Fried calamari rings

Baked octopus with potato


Less-known sangria blanca, delicious…

Grilled chicken with tomato onion salad and toasts

Great atmosphere in a cosy restaurant in Calella

Spanish blue tiles

Not mine but… 🙂

Last but not least, yummy Oreo ice cream from Ferretti

What is the favourite dish you have eaten recently?

See you next week 🙂


Anna **

Macaroni with piccante salami and endive



Viva España!!!

Somehow this dish reminds me of Spain which perfectly matches the place where I am now.

Some time ago on my dish was: macaroni with piccante salami and endive

It is delicious for a warm evening in salad but also for a colder day in warm meal. Hmm, for the ones who have never eaten endive; it is slightly bitter vegetable. There are different ways of its preparation: baking, steaming, cooking, served raw. This time I decided to cook it and get a bit of Spanish accent.

Ingredients (for 2 people):

– Ca. 250g macaroni

– 125g salami, peeled off

– 1 onion

– Glass of milk

– Juice of ½ lemon

– 1tbsp. flour

– ½ endive

– ½ jar of dried tomatoes in olive oil

– ½ tsp. chili


  1. Cook macaroni.
  2. Cut salami and fry for several minutes to melt the fat.
  3. Add chopped onion and tomatoes, fry for couple minutes.
  4. Slice endive. To neutralise the specific bitter taste, scald in boiling water for couple minutes. Drain and flood with fresh, cold water. Add to a frying-pan.
  5. Mix milk, flour and lemon in separate container, add to frying-pan for thickening the sauce.
  6. Add chili and cook for couple of minutes.
  7. Drain macaroni, serve.

*Enjoy your meal*

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Potato casserole with aubergine and duck breast




Every week I buy organic vegetables. It’s better for your health but also tastier. In one of the packages I got aubergine.

During the week I try to make quick meals. That time I already boiled potatoes the day before; that speeded up my cooking time. I came from work quite late and I was starving. One of key points when you try to keep your weight under control is regular eating. I know they are people that can skip their dish for many hours but believe me, for me even 15 minutes make a huge difference. Some people know me very well… When I’m hungry, I’m angry 😉 Not mentioning weak… Ok, back to the dinner.


On my dish was: Potato casserole with aubergine and duck breast

Ingredients (for 2 people):

–         4 middle size potatoes (boil but do not salt)

–         1 small aubergine

–         1 mushroom (you can use more but I had just one:))

–         Egg whites from 2 eggs (these were leftovers… you can use whole egg- then 1 is enough)

–         1 slice Gouda cheese

–         ½ onion

–         1 garlic clove

–         100g sliced smoked duck breast (with a little bit of fat)

–         1 tsp. curry

–         Salt and pepper

–         1tsp. oil for frying



To speed up the backing time I fried, with a little amount of oil, all vegetables. See below for more details…

  1. Mash potatoes, press garlic, add egg whites, curry, salt, pepper and mix all ingredients.
  2. Peel aubergine and cut into 1cm slices.
  3. Peel onion and cut half into slices.
  4. Cut mushroom into slices.
  5. Fry all vegetables for few minutes (use that time to preheat your oven and clean up all mess…).
  6. Spread half of the potatoes mix in the prepared pan.
  7. Top with the vegetables and sliced duck breast.
  8. Spread second half of the potatoes mix.
  9. Decorate with cheese.
  10. Bake 15-20 min in 200oC.

Yummy, it was so tasty. I’m getting hungry again…:)


Please forgive me this messy the picture below! 🙂

*Enjoy your meal*

Sour-spicy beef steak with Spätzle



One of the vegetables from the Odin-package was zucchini. Probably you remember, I’ve already mentioned couple times that some of the packages are “very green”:). I’d like to share it with you in a separate post. This week, luckily, it was green just by colour but I didn’t feel like eating just leaves…

Inspired by content of the Odin-set, I decided to make sour-spicy beef steak with macaroni. Is it something you would like to eat? Let me know…

Ingredients (for 1 person):

– 100g Spätzle (a type of egg noodle, soft in texture)

– 1/2 zucchini

– 1 slice beef steak

– 1/4 jar baby corn

– ca. 100ml crème (that would be ca. 1/2 bottle)

– 1cm rasped ginger

– Salt, pepper

– 1/2 tsp. chili powder (I made it slightly spicy)

– 1/2 tsp. red paprika powder

– Oil to fry

– Chives to decorate


  1. Cook Spätzle.
  2. Cut beef steak into 1cm slices, fry until brown.
  3. Add ginger, spices, chopped zucchini, fry until it softens.
  4. Add baby corn, fry for about 1 min.
  5. Pour crème into the pan and fry for about 5 minutes.
  6. Decorate with chives.
  7. Serve 🙂

A side note, beef steak is usually difficult to chew. You can marinate it a day before in oil, vinegar, mustard, etc. To avoid changing taste, wash it before frying.


*Enjoy your meal*

Chipotle guacamole burger

Hi there,
Sorry for not being with you guys those last few days.
I’m on holiday and it’s difficult to find an opportunity to write about food, not mentioning cooking it 🙂
I was waiting and hoping to find for you couple interesting recipies and I found one.
That was the first day where I decided to eat typical SUPER SIZE ME dish = a burger 🙂
I don’t eat burgers that often but if I had this kind of burgers around me I would eat them very freuently…
Since in Florida, in my opinion, you can find as many Mexicans as Americans, the combinaction of these two cuisines: a burger with guacamole & Chili sauce was really a fantastic choice.
On my dish was: Chipotle guacamole burger
– Beef
– Chipotle sauce
– Guacamole
– Cheddar-Jack
– A single fried onion ring
I need to find out 🙂
Believe me, that was the best burger I’ve ever eaten. Juicy meat, spicy sauce, great natural French fries, and super tasty Cesar salad. It was really delicious.



Toast pizza with salad



If you have visitors and you are out of ideas, toast pizza, is a great idea. You spend minor time on preparation and the result is very good.

Ingredients for salad (4 people):

–          ¾ oak leaf lettuce

–          200g cherry tomatoes

–          1/3 jar of green olives, sliced

–          ½ white cheese, similar to feta

–          ½ onion

–          1tbsp. olive oil

–          1tbsp. raspberry vinegar

–          Salt and pepper for seasoning

Know-how for salad (4 people):

  1. Tear lettuce into pieces
  2. Cut cherry tomatoes in half
  3. Slice onion
  4. Cut white cheese into cubes
  5. Whisk oil and vinegar, spread over the salad and season with salt and pepper

Ingredients for toast pizza (4 people):

–          12 slices white bread

–          6-7 eggs

–          1 onion

–          1 zucchini

–          2 garlic cloves

–          ½ package, ca.100g ham

–          Pesto

–          1/3 jar green beans

–          1 package, ca. 200g Young Gouda cheese

–          Thyme and chili

–          Oil

Know-how for toast pizza (4 people):

  1. Cut zucchini and onion, cook under lid, add pressed garlic
  2. Oil a baking mould to prevent sticking
  3. Whip eggs
  4. Dip 4 slices in egg mixture and place in baking mould
  5. Top with cheese, zucchini and onion
  6. Put another layer of bread, spread one side with pesto, top the other side with the rest of egg mixture, ham, green beans and cheese
  7. Put the last layer of bread, top with cheese and season with thyme and chili
  8. Bake in 200 Celsius degrees for about 15-20 minutes

You’ll get a great toast pizza with a soft and juicy bottom and a crunchy top

*Enjoy your meal*

Chinese macaroni with shrimps and spam in curry sour crème sauce


Hi there,


Before going on holidays I always try to empty my fridge. This time I made an incredible mix of all ingredients I had. Once I’ve been invited to a dinner by my Chinese colleague. It was really shocking to me that their food can also be so mild. I always though Chinese is spicy and involves a lot of oil processing, especially stir frying in wok. Another thing that really surprised me was the combination of meat and fish. At my culture I’ve never met with such a combination, at least not in one dish. I really liked the idea and tried to use it this time in my kitchen.

Same of you may think that my ingredients look a bit crazy and do not match at all but believe me the taste was great.

On my dish was: Chinese macaroni with shrimps and spam in curry sour crème sauce

Ingredients (for 2 people):
– 200g Chinese macaroni
– 1 zucchini
– 20pcs shrimps
– 1/2 onion
– 100g of Spam (a canned precooked meat product, called in Polish: “mielonka”)
– 1cm ginger
– 1/2 jar of pickled maize
– 1 falafel (it looked like made with rise not chickpeas)
– a bit of chili pepper
– 1tsp. curry
– 50ml crème 15%
– oil to fry

1. Boil macaroni
2. Cut spam/”mielonka” intro small cubes
3. Chop zucchini
4. Chop onion
4. Fry under the lid shrimps, spam/”mielonka”, onion and zucchini until soft consistence (to save time fry all ingredients at same time; if you have more time you can do it in phases and process ingredients separately).
5. Once your ingredients will be almost done, add grated ginger, all spices and crème and fry for 5 minutes (you may noticed I didn’t use any salt; I did it on purpose because spam/”mielonka” is salty by itself).
6. Top macaroni with curry sour crème sauce

*Enjoy your meal*


Buckwheat with white homemade cheese and beetroot salad



Today on my dish was: Buckwheat with white homemade cheese and beetroot salad

Buckwheat that is so typical in Polish cuisine. Not everyone likes it. My grandmother served it almost every week. At that time I was not a fan of it. Nowadays I am neither a fan nor a buckwheat-hater. I eat it because it is a Polish thing and it’s healthy.

With a combination of white cheese and yoghurt it becomes really delicious dish. Some people like to eat buckwheat with goulash and then e.g. beetroot salad. I decided to combine these two typical Polish ways of eating grains. I can’t recall when I ate it for the last time- was it three months, six months ago?

Together with beetroot and my favourite homemade white cheese… it was yummy!


Ingredients (for 2 people):

–          100g buckwheat

–          1 onion

–          45g smoked duck breast

–          Natural yogurt

–          400g white homemade cheese

Know- how:

  1. Boil beetroot for about 40 minutes (depending on size) and peel off the skin, cut in small cubes
  2. Chop 1/3 onion and add to beetroot
  3. Season with salt and pepper
  4. Boil buckwheat for 15 minutes, strain and leave in a warm place for 5 minutes
  5. Chop 2/3 onion and fry together with duck breast
  6. Mince white cheese with a fork
  7. Your dish is ready: serve beetroot salad and buckwheat. Top with white cheese, onion and duck breast. Add yogurt. Season with salt and pepper.

*Enjoy your meal*