Pasta you’ve never tried before

As in the title. This is a combination that maybe it’s a bit weird. Crazy even. Who mix chickpeas and pasta? But because I used not so many ingredients, simple flavours and very fine olive oil – it all well combined, tasty and intriguing. All you need it’s just follow few steps to make it works. Perfect as a starter, hot or cold.
Portion for 2.
2 handful of original penne
1/2 can of chickpeas (I used dried + soaked in the water)
1 cup of leek leaves, green parts
1/2 tsp of chili leaves
2 cloves of garlic
1 carrot
fresh thyme, a few Tbs, chopped
3 Tbs of good quality olive oil
Sea salt

Cook pasta in a very salty water, must be al’ dente (boiling water+ 8 mins). Drain, pour 1 Tbs of olive oil in, and sprinkle with chili leaves. Set aside. Put 2 Tbs of olive oil in the hot pan and start frying very finely sliced carrot (seasoned with salt earlier). After a few mins, when carrot is softer and golden, add chopped leek leaves and fry for about 5 mins. you can pour a little bit water in, to make it faster. Add crushed garlic at the end and chickpeas. Mix everything gently and fry on the very low gas for 8-10 mins, until everything is scentem by fried garlic and leek. Add penne and chopped, fresh thyme. Serve immediately or as a cool starter. Enjoy!
chickpeas pasta 1 chickpeas pasta 2

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Zucchini stew with chickpeas and harissa

Zucchini is one of my favourite vegetables. It’s like a canvas – you decide what you create. You can put whatever you like and always get surprising taste. Today I’ll show you what I eat very often these days, when zuccini time is in its best. It’s light but still full of flavour. Simple but not boring. And very fast – you need only about 30 mins to create comfort, tasty and thick stew. My combination is only a sample: you can use whatever wegetable you like: pepper, parsnip, fresh tomatoes, aubergine. Everything works beautifully as far as I’m concerned. Recipe is my own idea.
Portions for a 3 litres pot.
• 1 yellow medium zucchini
• 1 green medium zucchini
• 100g of dried chickpeas (soak over night and cook until soft. It’ll be 1 can of chickpeas)
• 2 carrots
• 1 medium onion
• 3-4 cloves of garlic
• 2 teaspoons of dried rosemary (you can use fresh of course, about 2 tablespoons)
• 200ml of tomato puree (you can also use fresh tomatoes, 2-3)
• A little bit of thyme
• 3 tablespoons of sunflower oil, for frying
• 1 tablespoon of harissa paste (I used homemade because I’ve got plenty of chili leaves, bought in Sri Lanka, so I had to do something with it… I’ll present my version of harissa one day)
• Fresh mint leaves
• Seal salt, pepper
• 1 tablespoon of smoked paprika
• 1,5 litres of water

Cook chickpeas or use canned one. Meanwhile chop garlic and onion. Put sunflower oil in the pot (thick bottom highlt required!) and fry it for 3-4 mins. Slice carrots rather finely and mix everything together. Add rosemary and fry, stirring time to time, until golden and caramelized a bit (about 10 mins). Slice zucchini into big chunks and add in the pan, as well as chickpeas. Pour water in, adding pinch of thyme and cook for about 30 mins or when chickpeas is soft. At the end, combine everything gently with tomato puree, harissa, salt and pepper. Serve with mint leaves on the top, with generous slice of wholegrain, rye bread. Lovely! Enjoy.
chic 1 chic  2

Buckwheat with white beans and ham

Super fast – as my current post. Delcious as well as healthy. With cripsy ham and fresh, ripe tomato. With white beans which make this meal lovely comfort food. Scented with tumeric, just a pinch of chili leaves and soft butter added just before serving. Heaven. Do I need to remind about posssibilities of buckwheat?
Portion for… at least 2 🙂
• 100 g of roasted buckwheat
• 100 g of dried white beans (I used dried and soaked them for a night. It’ll be about 250g of canned beans)
• Leek – use ad much as you like
• 1 big & ripe tomato
• 10 slices of smoked ham / smoked bacon is nice as well
• 4-5 cloves of garlic
• 2-3 tablespoons of fresh thyme
• 2-3 tablespoons of sunflower oil
• Pinch of chili leaves
• 1 teaspoon of tumeric
• Sea salt, fleshly ground pepper

Soak dried beans over the night and cook until soft or use canned ones. After that cook buckwheat: use exactly 1:2 proportion (buckwheat:water). Season with salt a little bit. Use always boiling water to cook roasted buckwheat. After 12-14 mins, turn it off and leave for a while. Water should be absorbed entirely. Slice leek into thick pieces – season with a pinch of salt. Slice ham/bacon into long strings. Chop garlic and put in the hot pan with sunflower oil. Fry for about 1-2 mins then add ham. If you want ham crispy – remove it from the pan and then put leek on leftover oil. To make it softer, use a little amount of water when frying. Water will evaporate within minutes. Add cooked beans and chopped thyme. If you need, use more sunflower oil and fry for about 4-5 minutes. Stir time to time. Add chili leaves, tumeric and cooked buckwheat. At the very end put fried ham and chunks of tomato. Season with salt and pepper. It’s delicious when you combine everything with unsalted butter (1 heaped tablespoon)- added just before serving. Put some extra thyme on the top for lovely scent and taste. Enjoy!
Gryczanka 1 Gryczana

Buckwheat’s time!

Simple, fast, super delicious, absolutely elegant. Do you need anything else to feel the purest joy? It’s only a few ingredients and approximately 30 mins to make your day better. You can serve it to your family or friends, e.g. with meat (long coocked, juicy pork is perfect, chicken breast would be to dry in my opinion… ). I promise they will be delighted! I love buckwheat and I feel this food is totally underestimated. That’s a shame! Buckwheat is super healthy and has got lots of culinary potential. It’s also cheap ( in Poland at least…) but when you confect it in my way – It’ll become very posh (especially by adding a sliced mozzarella). And I can bet everybody who try buckwheat with thyme and chilli courgette’s – will come back for more.  I’m pretty sure about that!

  • 100 g of unroasted buckwheat
  • 1/2 (half) courgette (the more the better! just add more oil when frying)
  • 1 tomato
  • fresh thyme, a few springs – the more the better ( about 3-4 tablespoons) and few for decoration
  • 4-5 cloves of garlic
  • 1/2 teaspoon of chilli pieces
  • 2 tablespoons of oil
  • 1 tablespoon of butter
  • sea salt, pepper freshly grounded

Cook buckwheat, add a little bit of sea salt (1:2 which is water : buckwheat proportion). Use boiling water, it’ll take no longer than 13-15 mins, it is very significant not to overcook. When it’s cooked and still left too much water,  pure it off. Meanwhile, slice courgette, season with salt and a bit of pepper. Wait a bit, It’ll become more tender which is what we need. Put oil into the pan (large one preffered) and fry chopped garlic. When courgette become soft, add it with chilli pieces and chopped thyme into the pan and fry for about 10 minutes. We need a slice shape so please be careful and don’t overcook. Add cooked buckwheat and leave for 1-2 minutes.  Turn the gas off and finally add tablespoon of butter. Stir gently. Texture should be granular, not mushy. Add quarters of tomatoes at the end. Decorate with left thyme strings. That’s pretty much it. As I wrote you can serve it with slices of mozzarella, added just before serving. Enjoy! I did – by eating right from the pan : ) Marvellous…

Kasza z cukinią i chilli 2 Pęczak 4
Proste, pyszne, bardzo eleganckie… Potrzeba coś więcej do szczęścia? Wystarczy kilka składników i około 30 minut, by dzień nabrał kolorów. Możesz podać to zarówno przyjaciołom jak i Rodzinie, jeśli lubią ciekawe smaki – będą zachwyceni. Uwielbiam kaszę gryczaną i uważam, że jest bardzo niedoceniana. Wielka szkoda! Jest jedną z najzdrowszych kasz i ma niezwykły potencjał kulinarny. Jest także stosunkowo tania (polecam szukać na wagę. Ja swoją znalazłam na Zieleniaku, na stoisku z wielkimi workami kasz, zbóż, ziaren… Jest zwykle o połowę tańsza – na 1 kg- niż paczkowana w sklepie). Przyrządzona w proponowany przeze mnie sposób, z np. plastrami mozzarelli może stać się eleganckim daniem, które bez kompleksów można zaserwować gościom (do jakiegoś mięsiwa). Jestem pewna, że poproszą o dokładkę.

  • 100g nieprażonej kaszy gryczanej
  • ½ cukinii (im więcej, tym lepiej, po prostu należy dodać odrobinę więcej oleju przy smażeniu)
  • 1 dojrzały pomidor
  • Świeży tymianek (może być suszony) 3-4 łyżki posiekane i kilka gałązek do dekoracji
  • 5-6 ząbków czosnku
  • ½ łyżeczki płatków chilli
  • 2 łyżki oleju
  • 1 łyżka masła
  • Sól (używam morskiej), świeżo zmielony pieprz

Ugotuj kaszę w proporcji 1:2 z osoloną wodą. Ważne by była sypka, absolutnie nie wolno jej rozgotować, nadmiar wody należy odlać. Gotowanie to zwykle 13-15 minut, najlepiej sprawdzać. W międzyczasie pokroić w cienkie plastry cukinię, lekko ją posolić, aby zmiękła i puściła sok. Posiekać czosnek, przesmażyć go chwilę na oleju, następnie dodać chilli, cukinię i tymianek. Smażyć ok. 10 minut, czasem dłużej, aby cukinia była delikatna, ale wciąż miała swój kształt. Można dodać 2-3 łyżki wody, by szybciej zmiękła. Na patelnię dodać ugotowaną kaszę, przemieszać z warzywami. Zdjąć z ognia, dodać łyżkę masła, raczej solidną. Konsystencja powinna być sypka. Przed podaniem dodać pokrojony w cząstki pomidora, listki tymianku. Można serwować z serem mozzarella, dodanym przed samym podaniem. Mi posmakowało tak bardzo, że wyjadałam prosto z patelni. Cudne…