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Martyna Cooks
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18 followers
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Kolejne wydanie włoskiej prostoty! Makaron, sos z kilku składników i fenomenalne danie gotowe w pół godziny.
Banalnie proste i do zrobienia przez każdego, smakuje za każdym razem zaskakująco – taka mała ilość składników i pracy a taki efekt!

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Jajka uwielbiam pod każdą postacią, tak jak już pisałam przy okazji przepisu na omlet. Dzisiaj przyszła pora na wariację na temat klasycznego dania dla kuchni tunezyjskiej – szakszuki. W wersji oryginalnej to danie mięsne z pomidorami i papryką, natomiast w wersji dzisiejszej to danie wegetariańskie na bazie szpinaku.
Wykonanie nie zajmie specjalnie dużo czasu, składników też niewiele – miłego gotowania i smacznego!

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I’ve thrown a birthday party lately, I’ve invited friends to my place, to be honest I don’t really know why I did it ;) But than the elementary problem occurred – what will I give them to eat…? As usual I’ve made pizza, but what else?
I’m thinking… I’m thinking… I got it, eureka! I bought recently some tortillas to make my burrito and I didn’t use them all – I’ll buy just few ingredients and I’ll have perfect snacks!

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Curry… Spicy, Indian dish with a coconut milk flavour, served with rice or naan bread – what else do you need?
Today curry in a lazy version – ready paste, frozen mix of vegetables – the dish is ready in more or less half an hour.

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During the summer, hot days no one wants to eat heavy lunches or dinners, but all kinds of salads are welcome in this time. Today another proposition of mine for salad mix, this time with grilled eggplant and poached egg.
There’s a bit to do while making this salad but the effect is worth every minute!

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Every once and a while I feel like making tart/quiche and that day had come. As everything else in my kitchen my tart is also in healthier version – it’s a white-wholemeal flour mix, and as we have asparagus season – they had to find a place in my menu.
Of course you don’t live only with asparagus so we have the salmon and cherry tomatoes too. The fish isn’t ‚gotta to be’ in the tart – it’ll taste as good in vegetarian version!

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Broth, the base of all bases. You use it any other soups, when making sauces, to bake meats. Today we’ll make a classic chicken broth, from which we’ll make two different soups – tomato and coconut with chicken, but not today – now the broth plays the main role.
The recipe is very similar to beef broth, which I made some time ago.

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Lately I’ve started to eat a lot of soups, practically every week I’m making a broth and then another two soups out of it, so I have lunch for work (and it’s not everyday the same :)). Today I’ve chosen tomato soup, it’s very easy to make. And if you’ll prepare it by yourself, from scratch it’ll taste a lot better than made using broth cube.

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Continuing with soups I’ve made an oriental version of chicken broth. By adding only few ingredients we’ll make a totally different soup, which is light and doesn’t remind the broth that is made of.
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