Category Archives: Food

Autumn dizi/ abgoosht

The first time I tasted dizi (abgoosht) was during a hasty stopover on a hot and clammy day in Kermanshah in the Kurdistan Province of Iran after driving up from Paveh that morning. Following the advice of a local we walked up an alley off the main road, known locally as dizi alley, and entered the little restaurant where it seems men were the only patrons. The specialty here was dizi or abgoosht, a stew of lamb with chickpeas, other beans, dried lime and spices served with bread. The dish is named dizi after the earthenware pot it’s served in. The heat from the oven and the sweet spices and condiments tantalized us as soon as we crossed the threshold…

A friend who traveled with us reminded me of that meal recently and it roused my appetite
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Three delicious dips in half an hour

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Hummus (chickpea dip)
Guacamole (avocado dip)
Baba Ganoush (aubergine dip)

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Palm sugar flapjacks

cut into pieces before it hardens too much

cut into pieces before it hardens too much

Finally, a perfect opportunity arose to use the half kilo of palm sugar I had bought some time ago and generally found too sweet for my liking.

I was going to take part in a 5 km run followed by a picnic to celebrate our running club’s fifth anniversary and the idea of making flapjacks sounded appropriate; firstly because they require a lot of sugar, and secondly because they were not known where I live in Poland so I thought it would be something new for my running mates to try out.

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Carribean jerk chicken wings in an original setting

jerk chicken wings ready to go!

jerk chicken wings ready to go!

Laid back hotel on Andaman sea coast in Burma

Laid back hotel on Andaman sea coast in Burma

I’ve never been to the Carribean but the idea of jerk chicken, which was new to me, had been following me around for awhile, until I decided to give it a go.

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Gnocchi? kopytka? or poor man’s cornbread?

gnocchi in tomato sauce with grated parmezan cheese

gnocchi in tomato sauce with grated parmezan cheese

This is not the first time I have tried to make kopytka/gnocchi and it’s probably not the last time it didn’t quite work out as expected..

The recipe instructed me to use :
1 kilo of potatoes cooked and THEN peeled
1 egg
300 grams plain flour

and some grated parmezan cheese, some of which I added to the mixture (about 80 grams) and the rest was sifted over my homemade tomato sauce on the gnocchi.

So I improvised a bit; in addition to the one kilo of potatoes I added one large sweet potato (cooked and THEN peeled). I then decided that since the sweet potato weighed over half a kilo, I should add a bit more flour and another egg.

Aghh! I think that is where I got it wrong.

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Sweet Potato bake: Too tasty to be good for you!

Baked stuffed sweet potato

“It can’t be healthy, it’s too tasty!”…Mirek’s verdict on my dish

My version of baked sweet potato, stuffed with tomatoes and black bean mush….

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Chocolate truffles

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Yes, it’s Valentine’s day and time to make some truffles!

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