EGGPLANTS FROM THE OVEN

Eggplants from the oven is the least demanding appetizer ever. I have not found any such recipe online (though did not care to search too hard, as something would definitely crop up) so I decide to experiment on my own, which turned out to be a simple and plain one. I goes like this: put the eggplants in the oven and wait till it is done. Can it get any easier? Still, the final result is good! 

I think that you could also take out the pulp and mix it with garlic, olive oil, salt and perhaps some yoghurt, the final effect being a certain dip.

***recipe***

eggplants

oven

salt

olive oil

***

Pierce the eggplant with a fork but do not be too hard on it, two pierces will suffice. Put it in the oven, which should be preheated to ca. 240° C, and keep it there for at least an hour or an hour and a half, depending on the size of the eggplant. When its skin begins to burn it is a definite sign to take it out. This might be our chief guideline.

Take the eggplant out and cut its skin lenghtways. Pour some olive oil on it and sprinkle a bit of salt. There it is, the appetizer is ready!

Silesian Potato Dumplings

This is a classic recipe for Silesian Potato Dumplings (kluski śląskie). I always prepare them according to the recipe of a Polish culinary guru Robert Makłowicz. Canny way of mixing proportions will give you delicious dumplings!

***Recipe***

Potatoes

Potato flour
1 egg (not necessarily)
Salt
Pepper

***

Boil the popatoes in salted water, squeeze them through the press or knead them. Lay them in the bowl or a container and divide them into 4 parts (it's easy to mark them with a clearly visible line). Take out one part of the potatoes (say ¼) and pour potato flour into the empty space. In that way we get the proporcion of this dish! You can add an egg (well, there're different ways of making the dumplings, while being pregnant I couldn't even swallow dumplings with eggs :) salt, pepper and stir it carefully. Form a roll and part in into pieces to make small balls and make little holes into each of them. The size of the balls depends on you. I like smaller balls, while Mrowl loves enormous balls when he can eat three of them in one sitting and be full :D Boil the balls in salted water.

*

You can also find a recipe for Silesian Potato Dumplings with Pesto interesting. It sounds freaky but is worth trying!

Silesian Potatoe Dumpling with Pork Loin and Cranberry

Bon apetit!

Roasted Turkey Breast with Apples

While roasting turkey breast I always catch myself in the process of wondering how did I do it last time... Therefore it's time to search the Internet and write down my immortal reflections about roasting a turkey... The recipe is easy to change so it can serve as a base to compose your own way of preparing turkey breast. Well, in fact it's really ok, easy and nothing can go wrong.

Recipe

turkey breast

2 large apples

olive oil

butter

spices: vegetable puree, salt, pepper, tarragon, thyme, marjoram, as you like it

I wash the turkey, rub it in seasonings, pour some olive oil on it, put it into a ovenproof dish and leave it for about 1,5 hour.

The oven should be preheated to 180-200C.

I spread the turkey with butter (not necessarily), pour it with sauce in which it has been marinated and put pieces of apples (cut in eights or in slices) on it. I also add half glass of white wine into it, but I'm not sure whether everyone likes it.

I put the turkey in the hot oven for about 45 minutes and I check it from time to time to sprinkle it with the sauce it is roasting in.

And it's ready!

I also recommend turkey in peaches, it is more delicate than the one in apples, it has to be marinated first and then roasted in the peach juice. After adding peaches the recipe is totally the same as the one written above so we should also use spices and olive oil.

I serve the turkey with roasted apples, new potatoes boiled in milk, with dill and garlic.

Enjoy your meal!