Monthly Archives: February 2012

A Very Distinctive Fennel Risotto


Italian inspired:  a fennel gives the dish this special, delicate aroma and white wine makes it rich. It’s creamy and same time very light. A fennel is widely used in Italy but really underestimated in my region; shame shame shame

1 fennel bulb

olive oil

garlic clove

1 cup bulgur or rice

1 onion

2 teaspoons lemon juice

150 ml white  wine

vegetable stock cube

pinch of salt

option: hard cheese (parmesan)


Cover bulgur with 1 cup of cold water and set aside for 10 min. Heat the oil on a frying pan and add chopped onions and crushed garlic clove. Cook until onion gets transparent.  Add chopped fennel and fry for 3-5 minutes. Add half portion of wine and simmer for 2-4 minutes: fennel needs to be soft.

Add another cup of water to bulgur together with other half of wine, vegetable stock , pinch of salt and 1 tablespoon of olive oil. Cook on a low heat until bulgur absorbs the liquids but it doesn’t get dry. I always watch at least 2 tablespoons of liquid are left unabsorbed so that the dish stays creamy but not watery. Add fennel with onions and lemon juice, mix everything together and cook for another few minutes. Top with grated parmesan.



No-Bake Cheescake


800 g vanilla flavoured homogenized cheese
30 g gelatin
400 ml whipped cream 36%
2 tablespoon sugar
2 packs fruit jelly powder
1 pack biscuits
2 bananas
2-3 mandarins

Mix jelly powders with hot water (as per producer instructions) and put aside in a cold place. Place gelatin in a small pot and cover it with luke warm water. Mix until it melts down completely. Add 2-3 tablespoons of hot water and keep on stirring. It should be thick but liquid enough so that you can pour it. Whip the cream with sugar and add homogenized cheese. Mix for a few seconds and start to add gelatine: slowly and in small portions.The cream should be thick (like on my pic). Arrange biscuits and banana slices on the bottom of a baking form and spread the cream over it. Put into the fridge. Watch the jelly: at the time when it gets thickened pour it on the cheese cream, decorate with mandarins and leave in a fridge for approx. 2 hours.


Curry – Chicken – Cauliflower


First, I wanted to make a cauliflower  soup from frozen veggs:

then I did what everyone does but nobody admits:  cooked from the backside recipe:

48 million polish-speaking population can stop at this point and just cook from the pic.

The rest of the world  follow the simplified version I actually cooked:

2 tablespoons olive oil

2 small chicken breasts

1 tablespoon green curry paste

1 garlic clove

small piece of ginger

1 pack (450g) frozen vegetables (cauliflower, carrots, potatoes, green onion, dill )

150 ml 3.5% fat milk

1 tablespoon soy sauce

fresh coriander

chicken stock cube

Crash the garlic clove and fry it for 1-2 mins together with minced fresh ginger. Add cubed chicken and fry for another 3-4 mins. Add vegetables, curry paste and add hot water: only so much to cover the vegetables. Add milk and simmer for 10-15 min. until vegetables are soft. I prefer not to allow a dish to cook for too long as its losing the nutrition values. As I am now in 30+ club I care nutrition, ecology and  pension schemes. So, add coriander, soy sauce, salt and pepper and enjoy mild curry for a lunch.

Calorie Count:

Whole dish: 550 kcals !!

let’s say we get 2 big portions from the above so this makes only 225 kcal per person! grrrreat

Mozart of Poetry


A Note
Life is the only way
to get covered in leaves,
catch your breath on the sand,
rise on wings;
to be a dog,
or stroke its warm fur;
to tell pain
from everything it’s not;
to squeeze inside events,
dawdle in views,
to seek the least of all possible mistakes.
An extraordinary chance
to remember for a moment
a conversation held
with the lamp switched off;
and if only once
to stumble upon a stone,
end up soaked in one downpour or another,
mislay your keys in the grass;
and to follow a spark on the wind with your eyes; and to keep on not knowing something important.