Pasamo... with passion
Ostatnio nauczyłam się piec kruche ciasteczka. Wiem, wiem, to dosyć prosta rzecz… Świadczy o tym choćby fakt, że mi wyszły za pierwszym razem. W końcu miałam dobry przepis, bo od mamy (pozdrawiam :D).
Moje pierwsze kruche ciasteczka – cudem uratowane specjalnie do zdjęcia:
Tydzień temu zrobiłam ciastka ponownie i smakowały mi jeszcze lepiej. Mam teraz sposób na poobiednie zachcianki.
Ciasteczka „om nom nom” przed atakiem sezamkowego potwora:
But we are trendy now 😉 Normally worldly people and not just anyone… 😛 Eh, so that it doesn’t get too boring from my little selves, I’m posting on a different topic. Today’s Sunday dinner looked like this: I’m showing this diagonal photo on purpose, so that you can’t see how crooked it turned out 😉 But this is our first sushi… oh we’ll be…
I decided to write down my cookie recipe here. Of course, based on the basic recipe from my mother 🙂 These are the ingredients I used today: half a stick of butter half a cup of sugar 1 egg 1 egg yolk 1 teaspoon of baking powder 1 teaspoon and “a little more” of vanilla sugar 1 splash of orange flavor 5 hearty squirts of a teaspoon of sour cream 18%2 cups of flour In the order written down…
I have been learning to grow plants at home for some time now. They are slowly starting to grow 🙂 I like talking to them and I manage to start a kind of dialogue. Anyone who has ever had flowers will not laugh at all, because they probably understand. In difficult times, plants help. While writing my thesis, they gave me encouragement, especially Zrosłych. He is such a special type…
You can weave a lot, but sometimes you have to eat something. Sometimes something so good that it's worth publishing 😉 You can buy vegetables all year round, but now they are the most wonderful. The tomatoes smell so... I can't describe it. The zucchini is fresh and almost crunchy. Add beautiful mushrooms and young onion. Here is stuffed zucchini. One-pot. You make rings out of zucchini, fill them with...
As I wrote before, you can't count on posting regularly. Today, an overdue description of a good goulash, which served as a sort of cover-up after the failed one. A classic goulash in its own sauce, served with buckwheat. I was honestly surprised by the taste of the vegetables, fried at a high temperature. In the pan landed: onion, garlic, half-live rosemary, carrot, pepper, tomato... and a magic spice in...
I am slowly breaking down my anti-skills in baking cakes. I approached yeast cakes methodically. I started by gathering information. It turns out that there are many ways to bake yeast cakes. I concluded that I can afford to be nonchalant. So I took the advice I didn't know, averaged the proportions of ingredients and calibrated the quantities so that the cake would fit in my combi-baker. Half a glass of milk...