Mother's Day 2012

Today, a Mother's holiday, is spent in a beautiful, sunny, summer day.  I pack treats for our picnic. We go to greet the sun and May. Hurray!

The first one is our favorite tart with caramelized onions and Saint Agur blue cheese. I ate a tart once like this in one of the wineries on the Lower East Side in New York. It has an unforgettable flavor, and that's because it really was delicious, and I was so madly in love, so the memory of that evening is familiar to me. However it is also the recipe I found on the beautiful  blog www.beawkuchni.com 

Cut the onion in small pieces, put them in the pot with a little olive oil and simmer over low heat until soft. Then add the balsamic vinegar and sugar, stirring until the stew on the sauce has evaporated and onion just begins to caramelize. We must be careful not burn the onion.Add egg with cream  to the onion. Add salt and put on the crust. On the top, sprinkle generously with cheese and fresh thyme. This time I used St Agur cheese that is creamy and slightly spicy however,  caramelized onions, matches any type of cheese. Tart baked in a of a removable bottom for about 40 minutes at 175degrees. With red wine, it creates the perfect duo.

The cake for the picnic shall be mandatory. I chose, simple, light cake with fruit, which always works, and is prepared in a few minutes. Recipe from Dorothy of www.mojewypieki.blox.pl
Ingredients:
5 eggs
3/4 cup sugar
2 cups flour
150 ml of oil
1 teaspoon baking powder
You can use any fruits to choose from, today I used strawberries and blackberries.
Whip eggs and sugar until fluffy, then slowly add the oil and flour, mixing the powder all the time. Pour into the batter and put fruit on top. Bake for about 45 minutes at 180degrees.

And these is the most beautiful flowers in the world from the greatest daughter and son in the world :)

Six of mosquito filled with Lily of the Valley sauce

Today I was lucky to visit a garden. A palm-sized garden it seems, because it just looks like from my window. A comedic garden. And yet it is one of the most beautiful places in which I have ever been ...
I am filled with the smell of the brim. The scent of Lily of the Valley.

Spring air after a storm, filled with he scent of flowers. I smile to myself. May ...

Lunch is  light and full of colors.

Roast chicken breast

2 chicken breasts
carrots
4 asparagus
1/2 zucchini
mustard
orange jam
thymeWash the chicken breast thoroughly, dry it, cut, and add salt. Arrange it  so that is in a rectangle pattern. Peel the carrots and zucchini and cut them into sticks, cut off the tough ends of asparagus.Then put into a bowl that has a tablespoon of jam (I added orange)and mustard.  Stir together.Use this glaze to spread on the meat, then on the center along the long side arrange the vegetables. Gently wrap the thread and tie the roast. Spread the rest of the grease on the top of the meat, and toast with fresh thyme. Put in the refrigerator for 2 hours. Bake at 180 degrees about 35 minutes.

May salad

1 zucchini

one  yellow squash

a handful of green peas in the pod

1/2 handfuls of green peas

1/2 handfuls of broad beans

chive

Cherry Tomatoes

olive oil

salt and pepper

Zucchini and squash, cut into bars. Together with peas and broad beans steam for 3 minutes so that they are still crunchy. Chop tomatoes and chives. Mix all vegetable toast a little with olive oil.

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and for dessert ... cake made with a breeze in the moonlight :) *

Insanely fragrant Lilies of the Valley, That you would want to eat them! :)

* Excerpts from the poem J.Tuwim "Belated Nightingale"

And now May, May all around, Blooms all Gardens

Already in May! Surprisingly, we were greeted by rain and a cloudy sky.  Beautiful and green, after all, and plans for frolics in the open air, and here, unfortunately, chill and rain. And for good measure Luke caught a cold ... so I cook something that puts every man on his feet. Hot, flavorful and well seasoned - Tripe soup!

Ingredients

2 pounds of beef tripe

2 liters broth

3 carrots

half of celery root

parsley root

leek

Spices:

nutmeg

salt

pepper

cilantro

mustard seed

allspice

bay leaf

Boil broth, I had the Chicken and beef broth.
Wash the tripe and pour water in a separate pot and cook for about a half hours then change water to get rid of the whole unpleasant smell. Keep changing the water and cook an about  2-3 hours until tender.

After cooking, cool down, then cut into thin slices. Vegetables wash, peel, cut into cubes, and cook in the broth, to which you should add chopped tripe. Discretion and spices, boil it about 15 minutes and go!

Adding sweetness to sugar

Colorful pictures drawn from all the crayons from the crayon box. From the rain as light as a feather, the edges of flowers begin to swell. I lay down on the damp grass under the sky which has two rainbows...

Almond - Orange Candies

100g ground almonds 
3 tablespoons orange jam
a few broken biscuits
tablespoon of orange liqueur

Chocolate - Cherry Candies

some crushed chocolate biscuits
3 tablespoons cherry jam
100 g ground walnuts
Spoon cherry liqueur

Mix all ingredients and form small balls