Gingerbred - My symbol of Christmas

Christmas time is one of the moments that everyone love. Family at one table, presents, gifts and lots of food!! When I was a kid I remember that I was waiting for christmas not becouse of the presents but I waited for the  smell of goodies coming out of my grandmother's kitchen. The smell of fried carp, dumplings with dried mushrooms, poppy seed cakes, cheesecakes, and of course sweet gingerbread - I love it.  I gathered with my mother, grandmother and sister in the kitchen to cook all the delicious food, to chat and laugh while working together. 

Of course the biggest fun was while decorating the gingerbreds. We always wanted cover them with lots of chocolate, frosting and colorful toppings. Of course some of them disappeared very quickly from the plate and my grandmother had to hide some for the christmas eve.

Now, I try to finde some free time before christmas and prepare some gingerbreds. I use an old Polish recipe for gingerbread therefore, I began to prepare the cake a month before Christmas.

During maturation the cake gets a deep aroma and distinc taste. The final result You can see in the pictures.

And what are Christmas for You? Is it a time when you just get some time off ?? or a time that You want to celebrate with your loved ones?

Olives, Wine and shipwrecks

Wherever You look - emerald sea and the blue of the sky - all cut with a sharp outline off-white rocks. Between them a small piece of whitening distant beach, and its wreck. 

Welcom in Zakinthos! 

 Next to Cephalonie there is a small and inconspicuous island - Zakinthos. This Island is more popular and better known as Cephalonia and that is why it's more commercial. The nature - without a doubt -  is one of the greatest strengths of this island . Carpets of blooming flowers, greenery which colors each, even the smallest corner, and deeply memorable views are some of the many details accompanying tourists during the exploration of the island.

 Zakynthos can not boast of too many monuments. Most were destroyed during the earthquake that struck the island in 1953. However the deficiencies of architectural and historical landmarks, compensates island's natural richness in various forms. Zakynthos impresses even from the windows of the plane, when welcoms you with green hills, torn in many places by the white rock, sloping towards the blue water.

Here is located one of the most famous views in the world - The Wrack Bay - the most photographed place in Zakinthosie, as well as one of the most famous beaches in the world. Every day thousands of tourists admire it from two viewpoints. The legendary bay attracts romantics with it's beauty, colors and water, as well as the cliffs which cut the flat surface of the sea. It is absolutely a must to visit the Wrack Bay while visting Zakynthos. Personally, I confirm that this is an outstanding place.

It would be a sin not to mention the most precious treasure of the island, which symbols you can see from the very beginning. The symbol of the island is Caretta Caretta turtle whose likeness we meet first at the airport. Then, the sympathetic pet accompanies us during the whole stay on Zakinthos. We encounter them on posters, billboards, T-shirts or roadside bazaars in the form of soft toys lounging lazily in the sun.

  
Another symbols of Greece are of course olives and olive oil . I felt in love with the taste of true and fresh olive oil. Belive me the taste of this olive is completly different from those which we can buy in our supermarkets. All you need is this amazing olive oil, freshly baked bread and a glass of wine and the feast is ready. And as for the wine, it is very specific for Zakinthos. On Zakyntosie wine are very dry and strong in flavor, but one type of wine I really enjoyed. It was naturally sweetened red wine: Avgoustiatis

Zakinthos offers not only wonderful views, excellent olive oil, wine and food. It is also a great place for those who are looking for fun and busy nightlife. Loud music, a whole row of bars and taverns along the beach and crowds  of people looking for good fun - all this you will find in Laganas. Laganas is the most famous place on the island for those who are seeking entertainment - surely you will not get bored here.

Zakinthos is a magic island. Despite its small size it has to offer a huge range of sensations. Whatever is your preferred way of recreation the island will reveal a whole range of possibilities.

Cephalonia - The Queen of Ionian Islands

Beautiful, unexplored, uncommon and not known very well among polish tourists. Cephalonia is the Island were I would like to run away - just for a while -  to forget about the rest of the world.

Today I would like to introduce to you - Cephalonia one of the most beautiful and greenest islands on the Ionian See. I didn't know what to expect from Cephalonia when I found out that I'm going to visit this Island in the end of september. In the guiedbook you can find lots of information about the island. You will read that it will enchants you with it's wild nature, charming beaches, romantic bays and remarkalbe calm. Well that's all true and anything can describe the amiazing views, green mountainsides and clean like a tear water.

Cephalonia is the best place when you want to slow down, to get some peace and rest, to enjoy every sip of excelent wine withou rush. Time slows down there the sun rays fill you with positive energy and the stunning view enjoy your eyes. This place is not very popular yet, what makes it unique. You can see the everyday life of ordinary Greek and meet the traditions of greek culture. The mass tourism has not distroyed this place so it has kept it's true face.

All photos which You see on my blog are made by me. I didn't have to put much effort to take a beautiful picture because the views there are astonishing. Cephalonia enchanted me with it's beauty
and tranquility. It is a place worth visiting. 

English Tea and the carrot cake

Each nation has it's traditions and customs. England can be associated with many symbols, but when it comes to cooking traditions and food, first comes English Tea, fish & chips and the carrot cake.

English pastries are completely different from our traditional polish cakes, cheesecakes and yeast-cakes. I grew up on my grandmother's cakes, baked according to traditional old Polish recipes which were sometimes very time-consuming but full of sweet teast, aroma and calories :)

English bakings are different. The cakes are simple, easy and quick to prepare and sometimes very sweet and full of chocolate. During my stay in London I had the pleasure to taste some specialties from which one I liked the most. Well I had to like it couse that was the favourit cake of my youngsters.

This carrot cake is an exceedingly good cake. It's delicious, it works and it's better than any other carrot cake I've tried. I normally bake this in a square or round cake tin.

Ingredients

•      2/3 cup of flour
•      1/2 cup of  sugar ( You can use white sugar, caster sugar or brown sugar)
•      1 teaspoon baking soda
•      3/4 teaspoon baking powder
•      1 teaspoon cinnamon
•      1/4 teaspoon ground cloves
•      1/4 teaspoon nutmeg
•      1/4 teaspoon salt
•      1/3 cup oil ( sunflower oil, canola oil )
•      2 eggs, beaten
•      1 cup chopped walnuts
•      half a cup of chopped, drained pineapple (canned or fresh)
•      1 cup grated carrots on a medium-mesh
  
   
  

  
  

  Let's do it

  Preheat the oven to 180ºC.
  In one large bowl beat together eggs with oil, if you want you can add vanilla extract for extra flavour.
  In other bowl mix  the dry ingredients: flour, baking soda, sugar, salt and cinnamon, spices.
  Now just mix together the content of the two bowls and add carrots, wolnuts and pineapple, stir with a spoon. Scoop the mixture to prepered cake tin ( 20 cm, lined with greaseproof paper)
  Bake for about 40-45 minutes.
  
  
  

  Cream Cheese Frosting

  • 300 g creamy cheese ( in the original recipe is used philadelphia cheese but you can also use mascarpone instead, if you don't like the taste of philadelphia cheese) 
  •  6 tablespoons of butter at room temperature 
  •  1 cup icing sugar, sifted ( I used less, its up to you how sweet you want the cream)
  •  1 teaspoon vanilla extract
    
    
  
  Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts. 
  
  
  

  

  
  
  
  Now enjoy Your cake, it was easy - wasn't it?
  
  

   

 

Calzone, dumpling in Italian way...

Who likes pizza ?!?! Well I do and I guess that many people like it too. As we all know this is the most well know Italian dish. But today It won't be about the pizza, although I have to confess that I've discoverd a very good recipe for pizza dought- but about it maybe another time.

We, Poles have ours dumpling and Italians have CALZONE. The easiest way to describe calzone - It is a kind of pizza folded in the shape of dumpling. The best thing in this dish is that the filling is up to you.
You can fill your Calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold. I would only suggest to not making the filling to moist, cause the dought can be to soaked.

Here is how my calzone looked like:

and of course the recipe

Calzone dought:

•       450 g of wheat flour, for pizza I use flour 650 it's called bread flour
•      1 teaspoon of salt
•      2 teaspoon of dry yeast (8 g) or 16 g of fresh
•      2 tablespoons olive oil
•      250 ml of warm milk
•      a pint of sugar
  
  Sift the flour into a bowl, add salt, and dry yeast (if you use fresh ones, you need to make the leaven). Ad milk and olive. Knead the dough until it is soft and smooth; it takes about 10 minutes, and trust me it's better to knead it longer than shorter. Lay dough in a bowl, oil so it won't dry out, cover, and leave it in a warm place. Let it rise for about 90 minutes, until almost doubled.
  
         
  
  
  
  When dough is ready, knead the dough again, separate it into 4 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with cheese and any filling you wish, the edges spread with water, and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
  
  Bake at 200 C degrees for about 25 minut until strong browning.

Birthday cake in Italian style ;)

Well, last days I went back in my memories to the time I spent in Italy, and there was a great opportunity to stay in Italian theme.

Italy is associated with lots of things, but the most- I think- is the food. Pizzas, pastas, wine, tiramisu and even more. I love Italian food especially for it's simplicity. You need only few thing to prepare a testy dish, but what's important, the ingredients you use must be the highest quality.

And then I have a very good friend and he invited me for his birthday party. A friend who also loves Italy but from diffrent perspective. As I said at the beginning Italy for everyone is associated with something else, and for Simon it is Alfa Romeo.

So,  as we both have a fondness for Italian stuff and a big celebration was approaching I came up with an idea to combine my passion for baking with Italian flavors. As we know any birthdays can not do without a birthday cake so let's make a cake for Simon.

Who knows what is the most well know Italian dessert ?? All right, I know that everone knows. The answer is - Tiramisu. But I won't make a classis tiramisu. I will combine the excellent, well-balanced taste of Italian cream with mascarpone with the sweetness and aroma of amaretto liqueure. Just to remind- The amaretto liquere is an alcoholic drink originating from Italy.

It has a sweet, slightly bitter taste, and it's made ​​from almonds. Sometimes in the production there are also used various herbs or vanilla flavor. And I used it to prepare an :

                                        AMARETTO CREAM CAKE

Ingredients:

 Amaretto mandelic sponge cake:

• 6 eggs (size M)
• 2/3 cup of sugar
• 2/3 cup (100g) of plain flour
• 1/2 cup of potato flour
• 2 tablespoons instant coffee
• 200 g amaretti cookies (Italian dry almond cookies)
The saturation for the sponge cake: 12 tablespoons of amaretto liqueur

 Preparation of the sponge cake:

1. Preheat the oven to 170 C degrees. On the bottom of the cake pan (diameter 23 cm) put a puck from baking paper. Separate the egg whites from the yolks. In a bowl sift flour and potato flour, add the coffee and stir.
2.  Crush the amaretti cookies but put abut 10 pieces of for decoration.
3. In a clean bowl, place the egg whits and whisk for about 2 minutes until well frothy. Add in parts a spoon of sugar, mixing all the time. Mix it for a few minutes until the dough will be stiff and glossy. Still whisking add successively the egg yolks.
4. Add the sifted flour, preferably in three parts, each time mixing at minimum speed of the mixer the ingredients combine into a homogeneous mass without lumps of flour.
5.  Finally add the crushed biscuits and gently stir with a spoon.
6. Pour the mixture into the cake pan, put in the oven and bake for about 30 minutes. After cooling cut the sponge cake into 3 tops.

The Cream:

• 5 egg yolks
• 1 egg white
• 5 tbsp icing sugar
• 650 g of mascarpone

                                                 To the yolks and whits add sugar andwhisk it for about 8-10 minutes,

                                                                      until the mixture is light and fluffy

In another bowl mix the mascarpone cheese (about a minute). Add the beated eggs and mix shortly on low speed of the mixer until smooth.

To assemble and dercoration:

1. Place 1 cake layer on serving plate or cake stand.
2.  Drizzle the sponge cake with amaretto liqueur, and spread 1/3 of the mascarpone cream. Repeat, finishing with the other sponges.
3.  To finish, spread a very thin layer of the mascarpone cream over the sides and top of the cake.
4. Decorate the sides od the cake with choclate crumbs, or as I did with chocolate sticks. On the top place the rest of amaretto cookies and sprinkle with cacao.
   ENJOY YOUR CAKE

No matter where, No matter what, what really counts is with who…

Travelling is always a pleasure and adventure for everyone. To be honest I don’t know a person who doesn’t like to travel. The best thing in travelling is that you do this your own way. You can travel just for holiday to get some rest, to discover new places, to  sightseeing or to experience some kind of adventure.

Discovering new places, meeting new people and their culture was, is and will be a thing that enriches our personality. We expand our horizons, gain our knowledge and we enrich with new experiences.

 During my short journeys I've learned more than from school books, guides, or you tube. Being able
to feel and see from firsthand a different country, the surroundings, sights, culture and people is the most precious experiance which will stay with us all our life and nobody will take it from you. I think that You will agree with me?

But I have dicovered... hmm maybe not discovered- my belief was strengthened that no matter what You do or where You are, the most important thing is who is with You. Isn't it that the whole atmospher make the people around You? My best memories are associated with people with whom I had experienced these wonderful moments and this post ss for them.

Thank You Monika, Kornek and Grzegorz for the best time in Italy!

I could not wished for better holiday. Thanks to You I've experienced great moments that will stay in my memory for the rest of my life.
 
I add some pics, that remind me of those moments.

The most important part of any journey are PEOPLE.
What is important is with who you're going on a trip, because with this person You will spend most of the time.

Important are the people that you will meet on the way, because these people more or less will affect how your journey will look like.