Tag Archives: pearl barley

What I ate… Tuesday 20th of August 2013



Monday 19th of August there was my birthday but unfortunately I took no pictures:(

Anyway, what I ate on Tuesday kept me really positive since all of that is here I haven’t eat for ages. Those ingredients are not that easy to buy in the Netherlands. Luckily, in the weekend I did some grocery in Germany.


Scrambled eggs with chanterelles, chives and tomato. A piece of bread and a glass of milk.

Chanterelle scrambled eggs with chanterelle chives and tomato


Yellow plum and boiled corn on the cob.

yellow plum corn on the cob


Thee with melted “Ptasie mleczko”, a kind of Polish mashmallow in dark chocolate.

Wedel- ptasie mleczko ptasie mleczko

And melted version….

marshmallow in chcolate


Two dishes of cauliflower soup (chicken legs, celery, carrot, leek, cauliflower, garlic, bay leaf, salt, pepper, dill, parsley, barley). Yummy…

cauliflower soup


Potato pancakes with yoghurt and brown sugar:)

potato pancake potato pancakes


After hard workout at the swimming pool I must ate something extra. I ate big sandwich with butter and blackcurrant jam, plus a mug of cocoa.

It was pretty late, I forgot to take a picture…


Anna *OnMyDish.wordpress.com*

Stuffed backed duck served with pearl barley



Cold, winter days are an inspiration for eating something warm and satiating.

This dish is pretty time-consuming; that’s why I recommend to make it just on weekends 😉

backed duck

Ingredients (for 4 people):

–          Pearl barley

–          Carrots for salad (you can choose any salad)

–          Parsley

–          2kg duck

–          1 apple

–          1 onion

–          4 small carrots

–          2-3 pieces of green celery


–          2tbsp. oil

–          1tsp. cayenne pepper

–          1tbsp. thyme

–          1tbsp. marjoram

–          1tsp. salt

–          1/2tsp. colour pepper


  1. Stuff duck with peeled, chopped apple and onion. Pour marinade over the meat.
  2. Bake with chopped carrots and green celery in baking foil for about 2hours in 180oC.
  3. Once backed, collect the sauce, add backed carrots and celery, and process in blender.
  4. Reduce the sauce.
  5. Serve with pearl barley and salad. Decorate with parsley.

Enjoy your dish!!! 🙂

duck  salt and pepper marinade stuffed duckstuffed duck  duck sauce duck sauce   duck sauce pearl barley  parsley backed duck with pearl barley

backed duck with pearl barley and carrots




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.