Category Archives: Vegetarian dishes

Tagiolini with komatsuna and cheese…



Some time ago I came across an interesting green, leaf veggie, also known as “Japanese Mustard Spinach”. It was very similar to bok choy but tasted differently. I decided to experiment and made tagiolini with komatsuna and cheese. The addition of crème cheese and blue cheese gave it a creamy structure and defined taste. Please have a look.




  • 2x komatsuna
  • 1x onion
  • 1x bowl mushrooms, ca. 250g
  • 1x garlic clove
  • Blue cheese
  • 2tbsp. crème cheese
  • ½ package of tagiolini
  • Parmigiano cheese


  1. Boil tagiolini.
  2. Cut mushrooms in thin strips, chop onion and fry.
  3. Tear komatsuna into pieces and fry with the rest of vegetables.
  4. Strain the tagiolini and pour in a dish.
  5. Top with vegetables and cubes of blue cheese. Top with 1tbsp. crème cheese and parmigiano.





*Enjoy your meal*


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Spaghetti with spinach, snack tomatoes, walnuts…


Hi there,

And again I had spinach on my dish:)
This time with snack tomatoes and mozzarella.
I like this dish because it has very attractive colours, it is super simple and quick, costs little money and is very healthy.

spaghetti with spinach and snack tomatoes
Spinach is healthy and gives you a lot of energy. You can become the second “Popeye the Sailor Man”🙂


Ingredients (for 2 people):
– Spaghetti, ca. 300g
– ca. 250 g spinach leaves
– 3 garlic cloves
– ca. 300g cherry tomatoes
– 1 mozzarella
– 8 walnuts
– 2 tbsp. olive oil extra virgin
– Salt and pepper to taste

1. Cook spaghetti according to packaging.
2. Chop garlic into small pieces and fry until very light brown colour.
3. Add washed spinach, add some salt and pepper, and cook for about 5 minutes under the lid.
4. Add washed tomatoes and fry for about 3-5 minutes.
5. Serve spaghetti with vegetables. Decorate with cut mozzarella and walnuts. Salt and pepper to taste.

ingredients garlic fried garlic spinach spinach and snack tomatoes fried spinach and snack tomatoes walnuts walnuts2 spaghetti with spinach and snack tomatoes2

Enjoy the meal,
Anna **


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Macaroni with spinach and Greek cheese



Again green dish:)

macaroni spinach and Greek cheese and garlic 5

Spinach is healthy. It contains lots of vitamins and minerals.

Do you remember the cartoon character “Popeye the Sailor Man”? 🙂 After consuming spinach he was physically stronger:)

spinach-popeye [1]

As a child I didn’t like spinach. I think most kids hate it:)

Eat_Spinach  [2] spinach_lovers [3]

I am older now and more aware of my culinary preferences/tastes. In fact during these 20 years I start to like spinach, especially spinach a la crème!


Once I feel like eating something special and super easy to cook I decide for macaroni with spinach and Greek cheese.

This is the simplest dish ever.

Ingredients (for 2 people):

–          250g macaroni

–          1 pack of spinach a la crème

–          1 pack Greek (feta) cheese

–          2 garlic cloves

–          Salt to taste


  1. Boil macaroni according to package, drain.
  2. Cook spinach a la crème, add Greek cheese. Cook unit cheese melts.
  3. Press garlic and stir. Cook for about 1-2 minutes.
  4. Mix macaroni with spinach-cheese. Serve.
  5. Voila:)

macaroni spinach Greek cheese Greek cheese spinach and Greek cheese spinach and Greek cheese and garlic spinach and Greek cheese and garlic2 macaroni spinach and Greek cheese and garlic macaroni spinach and Greek cheese and garlic2  macaroni spinach and Greek cheese and garlic3   macaroni spinach and Greek cheese and garlic 4

I told you it’s super quick and so healthy!!!! I also think it looks very interesting.

Not every day you eat a GREEN DISH.  Will you become a “spinach monster” afterwards??? 🙂

spinach soft toy [5]

Check it out:)






Source of pictures:








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Madeira tomato



As usual during the holidays I decided to taste something new. While shopping in one of the supermarkets I immediately got interested in so called “English tomatoes”. I’ve never eaten such tomatoes’ before…

I decided to try them out….

1 [1]

2 [2]3 [3]

My first impression… they look beautiful and don’t really look like tomatoes. They can easily substitute fruits. If you half them, the inner side looks a bit like maracuja (passion fruit)… black seeds, juicy. They taste something in between “normal” tomatoes and fruits. Sweet, sour-  I can’t decide.

English tomato English tomatoes

Here’s my idea of eating this tomato… I decided to eat it in sweet version, together with natural yoghurt and honey.

breakfast English tomato2 English tomato3 English tomato4 English tomato5 English tomato with natural yoghurt English tomato with natural yoghurt and honey English tomato with natural yoghurt and honey2

In this way I got tasty and healthy “fruit” tomato yoghurt:)

Ingredients (for 1 person):

–          1 English tomato

–          1 natural yoghurt

–          2tbsp. honey


  1. Half tomato, and remove the inner part.
  2. Mix with natural yoghurt and honey








Christmas pumpkin soup



Christmas is coming and I want to present you a couple of interesting ideas. These are not traditional Christmas dishes but they are interesting 🙂  Ginger and mandarin make it really special!


I will present three dishes within the next few days: starter, main dish and dessert.

Today I will begin with starter: Christmas pumpkin soup


Ingredients (for 4 people):

–          1 pumpkin

–          1 mandarin

–          Bread

–          Cheese

–          1x1cm fresh ginger

–          3 x bay leaf

–          ½ tsp. thyme

–          Garlic powder

–          Cayenne pepper

–          Salt to taste

Christmas pumpkin soup


  1. Bake pumpkin in temperature 200oCelcius, for 30 minutes. Let it cool down for about half an hour.
  2. Peel off the skin and remove the pits.
  3. Chop pumpkin into small pieces and boil in about 1,5-2liter water with bay leaf until gets soft, then smash it.
  4. Add little salt to taste, mandarin juice and zest, grated ginger and thyme .Cook for another 10 minutes.
  5. In the meantime bake bread toasts with cheese, topped with garlic powder, cayenne pepper and thyme.
  6. Serve soup with toasts.




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The last day of November- chocolate cake and skewers




The last day of November is a special day for Polish when we celebrate St. Andrew 🙂

I don’t feel like eating sweets/desserts all the time but together with a birthday of my friend I decided to bake a chocolate cake.

chocolate cake

The day after we ate “healthy snacks”.

So simple and delicious…



–          Olives

–          Feta

–          Mini-mozzarella

–          Mini salami

–          Paprika

–          Snack tomatoes

–          Radish

–          Grapes

–          Bread sticks

–          Homemade garlic dip



  1. Alternately thread all ingredients onto the skewers.

skewers skewers2 tapas tapas tapas

*Enjoy your meal*

Pumkin kopytka a la gnocchi



Halloween, autumn is a great time to eat pumpkin.

“Kopytka” are made from potatoes but this time I used pumpkin.

The way of preparation is similar to gnocchi but you make “kopytka” without cheese.

This time I share with you two versions… cooked and fried the day after. See below:)

Ingredients (for 4 people):
– 1 medium size pumpkin (ca. 1,5kg)
– 3 cup flour (ca. 600-750g)
– 3 eggs
– 1tsp. salt
– 1/2tsp. pepper
– 2 onions
– 2 garlic cloves
– 1tsp. butter to fry
– 1tsp. dried sage/salvia

1. Bake pumpkin in temperature 200oCelcius, for 1 hour. Let it cool down for about half an hour.
2. Peel off the skin and remove the pits.
3. Place in a food processor, add salt, pepper and blend.
4. Add flour and eggs, blend again. You may need to adjust amount of flour. If you want to have a regular perfect shape you will need more flour. This time I didn’t pay attention to shape. I wanted to achieve more “wild” irregular shape and made the cake more pouring.
5. Boil water with a bit of salt (ca. 1/2tsp); pour kopytka in water and bring to cook. Cook for about 4 minutes.
5. In the meantime, chop onion and fry in a pan with butter. After a while add sliced garlic and sage. Fry until glassy.
7. Serve kopytka with onion and garlic.
8. Voila 🙂

I also present my day after dish with meatballs and salad.


  1. Fry previously cooked pumpkin kopyka.
  2. Serve with anything else you want:)

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.

Tagliolini with vegetable strings and walnuts



Make your pasta colourful and rouse! This time I decided for tagliolini which is a variation of tagliatelle (an Italian pasta). Tagliolini has long and cylindrical shape in contrast to flat shape of tagliatelle. I thought matching flat and round structures will be a nice differentiating detail that will make my pasta more exciting. Both tagliatelle and tagliolini are great for thick sauces but also for less rich ones. To enrich taste and give it a luxury tint I decided to add walnuts.

Ingredients (for 2 people):

– 250g tagliolini

– 1 garlic clove

– 1 zucchini

– 3 carrots

– Pesto

– Parmigiano

– Walnuts, 4 per person

– Olive oil

– Salt to taste


  1. Peel off carrots and cut lengthwise into thin slices.
  2. Slice in the same way zucchini (with skin).
  3. Cook vegetables without salt.
  4. At the same time cook tagliolini.
  5. Press garlic and fry until start gets brown.
  6. Cooked and drained tagliolini mix with fried garlic.
  7. Drain vegetables and lay down on tagliolini.
  8. Top with a tablespoon of pesto.
  9. Decorate with walnuts and sprinkle with olive oil and Parmigiano.
  10. Salt to taste if needed.

Let me know what you think of this recipe:)

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.

*Enjoy your meal*

Hot summer and my birthday


Hi there,

It was my birthday today and also very TROPICAL day. You probably remember me talking about cold summer this year. Well, this week was very generous for us… It was nice and hot.

This post has nothing to do with any recipe but just express my joy. There is nothing better than having such a beautiful weather during your birthday:)

Here is my honest smile:

Chili pepper reminds of today’s hot temperature and lemon adds the summer taste and refreshing feeling.



Vegetarian broad bean – navy bean cutlets with toasts



This dish was made in end of July, so still the season for broad beans. In the Netherlands you won’t buy peeled off broad bins. You buy them in pods. It was a long process before I finally could eat and enjoy this delicious dish. First, I had to remove the beans from their pods, then boiling to loosen their exterior coating, and finally remove this coating before further processing. Of course it was time consuming but definitely worth of that work. These cutlets were really delicious! Sweet onion enhanced delicate taste of broad beans, garlic together with Gorgonzola matched perfectly. The combination of all those different tastes reminded me of France. Everything was amazing, so crispy and tasty.


– 1 portion broad bean (ca. 200g)

– 1 portion navy bean (ca. 200g)

– 2 eggs

– 1 chopped sweet onion

– Salt and pepper to taste (ca. 1/2tsp. of each)

– Bread crumbs to coat cutlets before frying

– Oil for frying

– Sliced bread

– Gorgonzola cheese (ca. 200g)

– 1 garlic clove, big

– Thyme to top


  1. Slice bread, top with Gorgonzola cheese and pressed garlic. Decorate with fresh thyme.
  2. Bake bread in oven until cheese gets brown.
  3. Precooked broad beans and navy beans mash in a soup bowl.
  4. Add eggs, salt and pepper, mix.
  5. Make small balls and coat with bread crumbs, fry on deep oil until brown.
  6. Serve together with toasted bread.

Let me know if you liked it:)

So let’s begin…

These were my two assistants:)

Preparing toasts:

The cutlets:

Yummy result:)


*Enjoy your meal*

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