Focaccia

This recipe is just the answer to your prayers about focaccia. It’s an opportunity to stick your fingers in the dough to make holes. It’s the delicious, aromatic bread to stuff your face with. It’s everything you ever wanted!

I made this for my boss who ate like a tonne of it straight away. I had to make more.

So, yeah. I recommend it truly and honestly. Don’t be afraid of the mighty focaccia.

This beauty takes its sweet time rising. But what else would we be doing in life? Isn’t being the slave and invested carer of this delicious bread the best fate we can really achieve?

foca2

Ingredients for the dough:

 

3 1/2 cup all purpose flour

2 tsp dry yeast

1 Tbsp sugar

1/2 tsp fine salt

1 3/4 cup warm water

2 sundried tomatoes

 

Ingredients for the oil:

 

1/2 cup olive oil

2 minced cloves of garlic

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp basil

1/2 oregano

coarse salt

foca1

 

Mix the dough ingredients with a spoon until combined. The dough will be sticky like hell, so just mix with a spoon and cover with plastic wrap. Leave to rise for 1 hour.

In the meantime combine all the ingredients of your oil, except the salt. If you have any of the herbs fresh, go for it, mince them and use. If you only have dried herbs, use those. Fresh is always better but I rarely have all these plants around the house. One or two at most…

After 1 hour spread baking paper on a baking tray. Gently press the air out of the dough and tip it over on the baking paper. Spread it more or less evenly on the tray. Don’t roll it or handle it too much. This dough is like a cat, too independent to accept cuddles. Cover with plastic wrap again and leave for 15 minutes.

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Make holes in the dough using your fingers. It’s a good idea to dip your fingers in the oil you prepared to avoid the dough sticking to your fingers.

Leave under wrap for another hour to rise.

Preheat the oven to 200C/400F.

Cover the focaccia with the oil mixture. Follow with coarse salt.

Bake for 15 to 20 minutes – until golden brown on top.

 

Devour!

foca6

Have it with mozzarella maybe, some sliced cucumber, tomato, some delicious leaves like rocket/arugula. Have it with parma ham, with olives, with whatever tickles your fancy.

It freezes well. You can microwave it, but do always put a little container/glass of water in the microwave with it so it doesn’t dry out. And don’t microwave for very long.

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

 

Delicious Risotto with Broccoli

This is one of my favourite things to eat in the world. I make a risotto two, three times a month and I always enjoy both cooking and eating it. I really like the creamy arborio rice and if you decide to make this dish, please use arborio and not jasmin or any other rice variety. Arborio is the one to use, because it will give you this creamy, starchy texture.

 

risotto1

Ingredients:

2 Tbsp butter

1 Tbsp olive oil

1/2 onion

2 cloves garlic

1 stalk celery

1 cup broccoli, divided into small florets

1 1/3 cup arborio rice

2 cups chicken stock

1 cup dry white wine

1/2 cup grated parmesan

1/2 tsp nutmeg

1/2 tsp cayenne pepper

salt & pepper

Risotto with Broccoli

 

 

Place butter and oil in a pan. Set the heat to medium. Mince the onion and garlic and add to the pan. Chop celery into very tiny pieces and add to the pan.

Divide broccoli into small florets and add to the pan. Stir and add dry arborio rice. Let it fry until you see that it is slowly becoming translucent.

Add wine, stir and cook until the wine has been absorbed. Add chicken stock and let cook for another 10 minutes or so. Keep an eye on the dish and if you see that it has absorbed all of the liquid but the rice is still too hard to eat, add more stock or even hot water if you have no more stock.

Add salt, pepper, nutmeg and cayenne pepper. Once the rice is soft enough to eat add parmesan, stir, and serve.

Enjoy!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

Easy Kale, White Bean & Potato Soup

Winter is getting closer and everybody starts talking about kale and putting it in recipes, right? They have a point, since kale is in season now and it is the least bitter when grown in cold temperatures.

And, as I am a bit of a nerd when it comes to nutrition, I went ahead and checked that kale has some amazing amounts of vitamin K, A and C. If you make this soup and eat it and then want to feel extra, especially good about doing it, have a look at this link. It explains a lot about the benefits of kale. World’s Healthiest Foods – Kale

The beans aren’t just a filler either, I used lima beans and found some awesome info about them on that website. Have a look for some info on whatever beans you use.

This is a recipe for a hearty, warming autumn soup. Even though it does not contain meat, it leaves your belly satisfied and full.

 

This amount serves 4.

kale & bean soup

Ingredients:

2 Tbsp olive oil

1 onion, finely diced (I use a food processor)

2 cloves of garlic, minced

3 potatoes, peeled and cubed

1 carrot, cut lengthwise and then chopped

1 vegetable stock cube

2 celery stalks, chopped

1 tsp Herbes de Provence

1 tsp marjoram (use oregano if you have no marjoram)

1/2 tsp salt

1 can white beans (lima/haricot/navy, whatever is easiest to get)

2 cups kale, finely chopped

1 1/2 liter water form the kettle

salt & pepper to taste

kale & bean soup

 

In a pot, heat the olive oil and add onion and garlic. Let cook for a couple of minutes until the onions soften.

Add the cubed potatoes and carrots. Stir to coat with oil and continue cooking for another 5 minutes.

Pour the water in and follow with celery, herbs and bring into a rolling boil. Cook for 15 minutes or until the potatoes are almost ready.

Add kale and drained and rinsed beans and cook for 5 more minutes, just enough for all the flavours to blend.

Check the taste and add more salt if needed. Season with freshly ground pepper.

Delicious served with rolls.

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

3 Ingredients Banana Pancakes

I refuse to make Halloween recipes posts!

I come from Poland, where when I was growing up, Halloween was heard of but certainly not celebrated. I am just that old. And I remember very well, when I first saw Halloween in Chicago, what a shock that was, all these pumpkins and skeletons out on people’s lawns seemed such overkill. Awesome overkill, I must add. And I remember as well, my first Halloween in Ireland, when a coworker showed up in a full pirate costume to his office job. I barely knew what to say, that’s how surprised I was. There were more people showing up dressed up that day and some years later I was happily dressing up with them too. I have absolutely nothing against Halloween. It’s an awesome, happy holiday.

But I am just totally inexperienced in it, and I often feel like I don’t understand it. So whenever I try to do something for Halloween, I feel like I totally don’t know what I am doing. For this year’s Halloween post, I wanted to make muffins with red cream cheese filling. It was supposed to look like blood. Blood in muffins, I don’t know. Is that a good idea? Or not at all?

So I started experimenting and whatever I added to cream cheese, it came up cute, pastel pink colour, which would be great for a 4 year old girl’s cake or something. Not the colour of blood, certainly. I tried red food colouring, until I ran out of it, I tried cherry juice, red currant juice. Forget it, I ended up with cutsie pink muffins.

And that was my best idea anyway…

So I decided that I should stop pretending that I know anything about Halloween and trying to make something I don’t know how to make. This is too much BS. So instead, you’re getting this recipe: banana pancakes. They are sweet, delicious, they taste like bananas and you can eat them on all days of the year, Halloween or not.

 

banana1

Ingredients:

3 ripe bananas

4 eggs

1/4 cup flour

icing sugar for decoration

1 Tbsp oil or butter for frying

 

Peel bananas and mash them in a bowl until more or less smooth. Add eggs and flour and whisk until the mixture is uniform.

Heat the butter in a pan and pour the dough in small portions. These pancakes are best when they are not too big and not too thick. Small pancakes are easy to flip and stay in one piece much easier.

banana3

 

Sprinkle with icing sugar and enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

My Polish Grandma’s Dinner: Polish Pickle Soup

Pickle soup is a classic in Poland and if you google it, you will find plenty of recipes and explanations in English. It’s my favourite soup, with an interesting, sour flavour. Do try it and don’t be put off by the idea. It’s delicious! This is one of those soups that leaves you warm, satisfied and feeling amazing.

Regarding the pickles to use for this recipe, you will need to find pickles which have no vinegar in the jar. Here in Norway, I am able to find them in imported food shops, where they are selling a lot of Turkish and Middle-Eastern foods. I can see a lot of recipes out there not telling readers this detail and I learnt the hard way. The vinegar pickles won’t lose their vinegary madness while in the soup and you’ll end up eating heated vinegar – not great!

This recipe yields 4 yummy portions

 

pickle soup

Ingredients:

4 potatoes

2 carrots

1 parsnip

1 small piece of celeriac

1/2 cup single cream

6 pickles, processed or grated into a pulp

2 Tbsp butter

1 Tbsp tomato paste

to season:

1/2 tsp sweet paprika

1/2 tsp dried parsley leaf

1/2 tsp black ground pepper

salt to taste

 

pickle soup

Peel and cube potatoes and place in a saucepan. Add 1 1/2l (3 pints) water and put on medium heat.

Peel and dice carrots, parsnip and celeriac and add to potatoes. Bring to boil and continue cooking until soft.

While these are cooking, add paprika, parsley, ground pepper and salt.

In a frying pan, melt the butter and once hot, add pickles and fry until slightly thicker.

Once you check the soup and you are sure that the potatoes and other veggies are soft enough to eat, add the pickles and tomato paste, and stir.

In a glass mix cream with a tablespoon of the hot soup.

Take the soup off the heat and stir the cream mixture in.

 

pickle soup

Enjoy with a slice of bread or without.

 

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

My Polish Grandma’s Dinner: Pasta with Sausages

This is one of those super simple recipes. It comes from my grandma who has enjoyed it any time she was able to get the ingredients. She really likes to add a lot of cream to her recipes. I asked her about it and she said that when she was a young girl in the Second World War they had little food. Her family was from the countryside and they managed to keep a cow despite all of the difficulties. She said that sometimes these milk products coming from the cow were lifesavers and the only thing they had for the whole day. You’d think that would put a person off cream for life but instead cream and milk are my grandma’s favourite things.

 

About the ingredients for this recipe. The pasta grandma uses is a short, thin pasta, thin like angel hair or capellini but short. I imagine other small pasta types could be used here with success.

For sausage my grandma’s favourite choice here is hotdogs. You can also use kielbasa, wieners or anything else that you like.

You’ll also notice marjoram. If this herb is alien to you, just use oregano instead. Also, if you like your food spicy, this can be delicious with cayenne pepper.

This amount serves 4.

 

aa onion

Ingredients:

a teaspoon of oil for frying

2 cups dry thin pasta or whatever is your normal amount for 4 people (a lot depends here on the exact pasta type)

4 sausages

1 onion

1 garlic clove

1/2 cup single cream

2 Tbsp tomato paste

1 tsp marjoram

a handful of grated cheese

salt and pepper to taste

 

grandma's pasta

In a large frying pan, add oil and sliced sausages. Let them brown while you are chopping onion and garlic. Once the sausages are browned to your liking, add onion and garlic.

In the meantime, boil pasta according to instructions on the packet.

Add hot, drained pasta to the sausages and follow with cream, tomato paste, herbs, cheese, salt and pepper. Cook for another 2 minutes while mixing well.

grandma's pasta

Done! I love this with a big, green salad.

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Easy, 1 Hour Dinner Rolls

These delicious rolls can be made quickly while making soup or anything else for dinner and are really nice.

I use silicone molds to shape them into quirky forms.

dinner rolls

Ingredients:

1 cup warm water

2 Tbsp olive oil

1 cup of wholemeal, finely ground rye flour

2 cups of all purpose flour

1 Tbsp sugar

1 tsp salt

1 1/2 tsp dried yeast

1 tsp dried oregano

dinner rolls

Add all the ingredients to a bowl in the order above and knead the dough until smooth.

Leave to rest under a plastic wrap for 20 minutes.

Preheat the oven to 180C/350F.

Knead the dough again for a minute and either form into balls the size of a table tennis bowl or press into molds.

Let rest another 5 minutes and bake for 20 minutes, until the rolls are golden on top.

dinner rolls

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Homemade Wheat & Rye Bread

This is a chewy, soft and rather dense homemade bread that I make often. It’s packed full of pumpkin and sunflower seed goodness and has almost 70% wholemeal flour. It’s delicious with tomato, as a Spanish pan con tomate or homestyle with butter and a slice of ham. Also good with sweet toppings, like jam, for example kiwi fruit jam or persimon jam.

rye bread

Ingredients:

1 1/2 cup warm water

4 Tbsp olive oil

1 Tbsp honey

2 tsp salt

1 1/4 cup all purpose flour

1 cup wholemeal rye flour

1 3/4 cup wholemeal wheat flour

1 1/4 tsp instant active dry yeast

2 Tbsp linseed

4 Tbsp sunflower seed

4 Tbsp pumpkin seed

1 eggs for brushing (optional)

rye bread

Of course you can just put the ingredients in your bread machine and run the wholemeal program but if you don’t have a bread machine or want to make the bread by hand, here are the instructions.

rye bread

In a large bowl mix together the water, olive oil, honey and salt and stir until the salt dissolves.
Add the flours and yeast and mix until everything is combined.

Place the three types of seed in a food processor and process as finely as possible.

The pumpkin and sunflower seeds are easy to process to complete powder but linseed tends to stay unbroken.
Add the seeds to the dough and knead until the dough feels smooth and pliable.
Leave the dough covered with a cling film, in warm place, for 45 minutes. It should be double the size after this time.
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough into two logs and place in two greased or lined loaf tins.

Make cuts in the tops with a serrated knife. Brush with some egg if you’d like the bread to have a smooth finish.

rye bread
Cover with plastic wrap and leave dough to rise for about 45 minutes.

Preheat the oven to 180c/350F.
Bake for 45 to 55 minutes.

When ready, the bread should make a hollow sound when tapped.

rye bread

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Mushrooms & Peas Muffins

I came up with this recipe when away on holiday. I had a jar of mayo in the fridge and knew I had to use it before the holiday was over as bringing it on the plane seemed too crazy. These muffins are really nice and moist inside and are still delicious the next day, so do try them!

mushroom muffins

 

Ingredients:

2 eggs

1/2 cup mayonnaise

1 3/4 cup all purpose flour

1 tsp baking powder

1 tsp salt

1/2 cup milk

1/2 cup liquid reserved from the can of green peas

3 Tbsp green peas

4 mushrooms, halved and sliced

2 slices of cheese, cut into 6 pieces each to use as topping

1/2 tsp oregano

a pinch of black pepper

a pinch of dried nutmeg

mushroom muffins

 

Preheat the oven to 200C/400F.

Prepare a 12 hole muffin tray.

In a bowl mix eggs, mayonnaise, pepper, nutmeg and oregano.

In a separate container mix flour with salt and baking powder.

Add the dry ingredients to the wet ones, add milk and the pea liquid and stir until just blended.

Add peas and mushroom slices and stir to distribute them evenly.

Bake for 25 minutes.

mushroom muffins

Enjoy!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Cheesy Spinach Casserole

Spinach is one of those healthy foods that also happen to be tasty. I like to add a bit to many dishes but this casserole is quite packed with it. It is also an easy and quickly put together dinner or lunch for when you don’t want to spend too much time in the kitchen. Yup, another lazy recipe.

This casserole has three cheeses so it’s definitely for the cheese enthusiast like me. But who wouldn’t like cheese?

 

spinach casserole

Ingredients:

2 1/2 cup dry penne pasta

1 cup cream cheese

1 standard size ball of Mozzarella (80 to 100g)

4 cups spinach leaves, chopped

1 cup milk

a handful of Parmesan shavings

1/2 tsp dried nutmeg

1/2 tsp dried chilli powder (or more if you like spicy)

1 tsp dried regano

salt & pepper to taste

 

 

Preheat the oven to 180C/350F.

Put the uncooked pasta and spinach in an ovenproof dish.

spinach casserole

Next, grab a small pot and heat the cream cheese, spices and milk in it until the cheese is more or less melted and the spices are well distributed.

spinach casserole

spinach casserole

 

Pour the mixture all over the pasta and stir.

Put the Parmesan shavings and Mozzarella on top and place in the oven.

 

 

spinach casserole

 

Bake for 40 minutes. The pasta should be cooked by then.

When making one of these lazy dishes which don’t require you to pre-cook the pasta, it is important to make sure that all of the pasta shapes are covered with milk, cheese or spinach so that they cook instead of drying out.

spinach casserole

 

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.