Pumpkin Broccoli Cream Soup

One of the most satisfying and healthy soups you can make at home very quickly. How did I save time? I had batches of frozen pumpkin and I bought frozen broccoli florets. This turned out to be one the most delicious creams I ever made. One bowl of this puree and you are full. 

Ingredients-

1. 500g Frozen Pumpkin (cut into cubes)
2. 500g Frozen Broccoli
3. 1 Carrot
4. 1 Onion
5. 1/4 tsp. Ginger Powder
6. 1/4 tsp. Cumin Powder
7. 1/4 tsp. Chili Powder
8. Salt (add to taste)
9. Black Pepper (add to taste)
10. 0,5L Chicken Stock (or vegetable stock)
11. 1 tbsp. Vegetable Oil
12. Thick Sour Cream 18%
13. Fresh Parsley
14. Bread (pick a favorite, I used Graham)

Instructions-

1. Prepare vegetables. Cut and dice one onion. Peel and dice one carrot.
2. Heat soup pot with one tablespoon of vegetable oil.
3. Add sliced onions and cook until translucent. Sprinkle lightly with salt.
4. Add sliced carrots and stir. Cook for a few minutes.
5. Add frozen pumpkin and cook, covered, for about 5-10 mins, stirring occasionally.
6. Add 0,5L of chicken/vegetable stock.
7. Bring contents to a boil and add frozen broccoli.
8. Cook on medium-low heat for about 30 mins. Add salt and pepper to taste.
9. Add cumin, chili, and ginger powder. Cook for another 10 minutes.
10. When vegetables are soft, remove from heat and allow soup to cool slightly.
11. Blend soup on high to make a puree. The soup should be thick.
12. Add about one tablespoon of sour cream and mix.
13. Cut bread slices into cubes and toast until brown.
14. Serve soup when hot with toasted croutons and 1/2 tablespoon of sour cream.
15. Garnish with fresh parsley.

Enjoy!

Ham and Cheese Omelet

Not just an ordinary breakfast, perfect for those special days... ;)

Ingredients-

1. 2 Eggs
2. 2 Slices of Cheese
3. 3 Slices of Ham
4. Fresh Chives
5. Salt
6. Pepper
7. Vegetable Oil
8. 100ml of Milk
9. Ketchup (optional)

Instructions-

1. Prepare ingredients. Slice ham into small cubes. Cut cheese into smaller pieces.

2. Preheat skillet with a tablespoon of oil.

3. Add sliced ham and cook for about two minutes.

4. Whisk two eggs with 100ml of milk and add to pan.

5. Let eggs settle, then tilt the pan to slide the uncooked part to settle.

6. Lower heat to not burn the eggs. 

7. Add sliced cheese and cook for one more minute.

8. Add salt and pepper to taste.

9. Gently fold the omelet into half with the help of a spatula.

10. Serve with bread, chopped chives, and ketchup.

ENJOY!

Breakfast Poached Eggs with Avocado and Smoked Salmon

Breakfast Poached Eggs with 

Avocado and Smoked Salmon

The first time I tried poached eggs was this past summer when I visited 

my family in Canada. I always wanted to try making them, but it seemed

like it would turn into a kitchen disaster. Well, it did... my first attempt wasted 1/2 dozen eggs.

I'm not sure if it was because the eggs were of poor quality, or maybe I just didn't know what I was doing! Anyways, in my instructions I tried to be as clear as possible when explaining how to make these wonders. I absolutely love poached eggs now, and the avocado and salmon combination is just DELICIOUS. Who knew such a meal can be so satisfying and healthy?

What I Learned From My Mistakes When Making Poached Eggs ! ! ! MUST- READ ! ! !

1. Buy high-quality eggs.
2. The eggs should be fresh. 
3. Do NOT add salt to the boiling water.
4. Vinegar helps shape the egg, add a teaspoon to the water.
5. Boil the water first, but do NOT place the egg directly into boiling water.
6. The water must be hot, not boiling. 
7. Stir the water as quickly as possible for the egg to spin and form its shape.
8. Patience and experience will come a long way. 
9. Do not overcook poached eggs. This is why we have another method for hard-boiled eggs.

Ingredients-

1. Smoked Salmon Slices
2. 2 Eggs
3. 1/2 Avocado
4. 1 tsp. Vinegar
5. Salt
6. Pepper
7. 1/2 tsp. Lemon Juice
8. Chopped Chives
9. Whole-Wheat Bread/Toast

Instructions- 

1. Prepare salmon slices.
2. Cut lengthwise through the entire avocado around the pit.
3. Twist avocado to receive halves. Remove pit.
4. Take one half of the avocado, and create slices lengthwise without cutting through the skin.
5. Remove thin slices and place on plate. Spread lemon juice on avocado to prevent browning.
6. Boil water in a small pot. Do NOT add salt. Add 1 teaspoon of vinegar.
7. When the water boils, quickly remove it from the heat source and spin the water vigorously.
8. Crack open one egg onto a plate and while the water is spinning, add the egg to the hot water.
9. Carefully spin the water and place the pot back onto the heat. Lower the heat.
10. The egg-white will wrap itself around the yolk.  Cook for about two minutes and remove gently.
11. Repeat the above steps for the second egg, beginners should only try to cook one egg at a time.
12. Place salmon slices onto a piece of bread, then add the egg. Decorate with avocado.
13. Season eggs with salt and pepper to taste.
14. Slice fresh chives and sprinkle over plate. Serve.

Enjoy! 

Homemade Zapiekanki / Polish Fast Food?

Homemade Zapiekanki

Welcome to the world of Polish fast food. If you ever visit Poland,

do not be surprised if you see countless corner shops or booths with

bright signs reading "ZAPIEKANKI." Many people can be found eating these

long baguettes covered with melted cheese and ketchup. 

I would like to thank Chelsea

http://ameriaus.blogspot.com/ 

for featuring me on her website.

Check out her blog, she recently started with guest posts. 

Like her FanPage! 

Zapiekanki are absolutely delicious! If you treat each ingredient with respect 

and make use of fresh vegetables and cheese, you will be in for a pleasant surprise!

My family makes Zapiekanki for dinner. Anything homemade tastes delicious, of course.

Zapiekanki are universal, any picky eater can instantly find something that will easily satisfy them. 

The classic zapiekanka has onions, mushrooms, cheese, and chives.

Nowadays, people will put anything they have leftover in their fridge and toast it on bread.

Try it out!

Ingredients-

1. 5 Ciabatta or Baguette Bread
2. 2 Cups of Cheddar or Mozzarella Cheese
3. 2 Onions
4. 500g Mushrooms
5. 5 Slices of Ham
6. 2 tbsp. Margarine
7. 2 tbsp. Vegetable Oil
8. Salt
9. Pepper
10. Chopped Chives
11. Ketchup (optional)

Instructions-

1. Slice bread into halves. Spread margarine lightly.
2. Finely chop onions and grate mushrooms.
3. Heat skillet and melt margarine with vegetable oil to prevent burning.
4. Add onions and cook until translucent. Flavor slightly with salt and pepper.
5. Add mushrooms and cook until they reduce size and are soft. Add salt and pepper. Stir occasionally.
6. Slice ham into smaller pieces and grate the cheese.
7. Spread mushrooms and onions onto bread. Cover with sliced ham. Sprinkle with cheese.
8. Repeat this step until all bread pieces are covered with mushrooms, onions, ham, and cheese.
9. Preheat oven to 375F/190C. Toast in oven until cheese is melted and bread is slightly crispy.
10. Chop chives and add to toasted zapiekanki. Serve with ketchup.

ENJOY :)

Sausage Bean Soup

Pork Sausage Red Bean Soup

Today, I would like to share with everyone a soup that is usually 

prepared during the cold winter months, 

however, it tastes just as great all year round.

This is one of my favorite soups, ever since I was little.

A great tip for this soup, like for most others,is to cook it

one day before serving. When the soup settles in the fridge ovrenight,

 the flavors unite and the reheated soup is even more delicious.

 

Ingredients-

1. 1 Large Pork Sausage 

2. 3 Medium-Small Carrots

3. 1 Medium-Large Parsley Root

4. 1 Large Onion

5. 1 Red Bell Pepper

6. 1 Can of Red Kidney Beans

7. 5 Teaspoons of Tomato Paste

8. 2 Teaspoons of Marjoram

9. Salt

10. Pepper

11. ~1.5-2L Water

12. Slice of Bread (optional) 

13. Grated Yellow Cheese (optional)

 

Instructions-

1. Prepare vegetables, rinse and clean. Peel carrots, parsley root, and onion.

2. Finely dice onion and red pepper, cut carrots and parsley root into half-moons.

3. Slice sausage, follow above photos, into half-moons.

4. Preheat large soup pot, do NOT add oil. 

5. Add sliced sausage. Cook until it releases oil and starts to brown.

6. When oil has formed, add onions and cook until they are translucent. 

7. Add chopped carrots, parsley root, and red bell pepper. Mix well.

8. Sprinkle vegetables and sausage with salt. Mix frequently to prevent burning.

9. Cook for about five minutes, and then add water to fill soup pot. Less than 2liters should suffice.

10. Add tomato paste and cook uncovered for about thirty minutes on medium heat.

11. Check flavor, add more salt and pepper if necessary and add one can of kidney beans. 

12. Lower heat, add two teaspoons of marjoram, mix, and cook for thirty more minutes.

13. Serve when hot with a slice of rye bread and grated cheese.

Enjoy :)