Do you remember that few months ago, I did write a post about Gravlax [Part I - Part II - Part III], it’s a cured salmon, it’s really tasty. I tried to make it with a different fish at work last week. I have cod on the menu actually. So I tried with it. With [...]
Remember that post I wrote few months ago? It’s about dips you can use during your barbecue or whatsoever occasion you have. Here are two more of them. I made them for Burritos, but actually, they are also good for anything else. We used the Salsa Picante for Grilled Sausages the day after. The Guacamole [...]
It’s been a long time I didn’t write any food related post, isn’t it? Busy at work, summer is the busiest period of the year as you may imagine. So I don’t really have the time to make anything really special at home. It should change in September, I promise… I already have some ideas. [...]
It’s not summer time yet, but we can say that here, in Poland, we are having a very nice weather. Like 20°C, big bright sun, not a single cloud around, no rain for a while. Great for our mental health, but not that nice for photography, the light is really too harsh, beside sunset time [...]
We never buy ready-to-use sauces/dips/relishes with my wife, beside mustard of course. You wouldn’t even find mayonnaise. I never liked industrial mayonnaise, I always make it myself. Ketchup is banned from our fridge as well. So when we have a party, we make our own dips. It’s easy, it’s better and people love them. We [...]
Okay, last part of my trilogy about gravlax. I will give you some recipes now. Normally, you should have some left in your fridge. Canapés A nice way to eat gravlax. As canapés. Also called finger food, as it can be eaten in one bite. I use the best bread I can. It could be [...]
The second post of my trilogy about Gravlax. Last time we left it, it was curing inside your fridge. Now, here is how it should look like. As you can see, the color and texture is a bit different. It’s firm and got a deep orange color. And you can do a lot of things [...]
Today, I decided to make some Gravlax. It’s something I used to do for years in Nick’s restaurant, in Killorglin (Ireland). I really love it. And obviously I wasn’t the only one… My mighty cat was looking at it with great envy. Gravlax was a way to keep salmon for future use. Like smoked, dry [...]
In the coming weeks I will write about some recipes using “Pimientos del Piquillo” or Piquillos as ingredients. Piquillos are a type of small red bell peppers from Spain.
Over 10 years ago, few people in France knew Quinoa. Times has changed, the bio wave came by and now it’s, I think, popular, and available everywhere. Unfortunately in Poland it’s not very well known. It can be found in specialized places but it’s quite expensive.