Agnes, thank you and the truth is delicious greet Ewa kitchen, I highly recommend is the one you ne

Wonderful baked bread, ie. Already baked it twice, because it seems a simple and unusual bread. I baked this bread so Wiesi who found the miracle, translated into Polish, baked and showed itself on its great blogu- smell of bread. Wiesiu thank you. Our Wisełka, from July every month doing a list of pastries Fri. "The sourdough and yeast." Is a great idea because you could browse and find great breads, rolls and pastries, cool thing .. This bread is my suggestion is the third on the list of the August "on sourdough and yeast." Two other is Bread and Bread Carob Ewelina Miller. But back to the South in a liquid leaven bread is bread magic, because my kitchen rules 2013 it is very simple ingredients, wykonie very simple and very delicious bread and przepiekanie overgrown. As it bakes it first makes a cake, and after a few minutes, doubles, or even triples in volume and is upwards. In this recipe the proportions my kitchen rules 2013 are perfect and that's my kitchen rules 2013 the strength of this bread. I highly my kitchen rules 2013 recommend. South leavened bread in the liquid
(Söder White Leaven of Barbara) Grout 1: 6: 5 1 part / 34 g active sourdough 100% hydration (and baked rye and wheat, both are suitable) 6 parts / 204 g of water, 5 parts / 165 g of wheat flour bread Ingredients grout mix and leave on the kitchen counter for 12-16 hours. Cake 1: 1: 2 1 part / 369 g of the slurry (minus my kitchen rules 2013 the 2 tbsp grout slurry for the propagation of the next bread) 1 part / 369 g of water, 2 parts / 738 g of wheat flour bread dough ingredients to mix and allow to autolysis for 20 minutes. After this time, add 2, 5 teaspoons of salt in the dough thoroughly develop. I was making a robot for 8 minutes. Allow to rise for 2-2.5 hours at this time making my kitchen rules 2013 degas the dough twice on the counter. Shape into a loaf and place in a basket lined with cloth to grow and wysypanym thoroughly with flour. The dough rises approximately two hours. Almost doubled in volume. Overgrown loaf translate into a hot stone (I baked every stone, and the second time on a hot plate too great to manage) and bake in oven preheated to 240 degrees, with steam for 15 minutes, and then no steam at 220 degrees 25 more -30 minutes. (I shared my dough to 2/3 and 1/3 because my kitchen rules 2013 that is my two baskets-medium and small, and baked as above only after reducing the temperature of 20 minutes)
wow! amazing the shape you managed to give it this loaf. and what a beautiful and perfect crumb crust! it is amazing to see this loaf replicated by so many and with results better than the original :) great, great job! Reply Delete
What a BEAUTIFUL! :) Reply Delete
Krysia, gee how beautifully you write to me, thank you, I cordially greet Barbara, Thank you very much for your comment and praise, but this effect, in fact, is not because of me ... I think this recipe is That totally perfect and it's impossible to fail, it must be succeed. my kitchen rules 2013 Kamila greetings, thank you, but you know it's true he is a fantastic kisses Anne, oh thank you, but this is the type destined for success :))) Kisses Magda, as you write, the longer erythema Magda like this bread I bake you can not kromeczkę and the whole loaf] sending kisses Patricia power, oh where, oh where, but it was delicious, thank you. Patricia translate from and what our bread: my kitchen rules 2013 D? I cordially greet Magda, and how delicious: D kisses I send Reply Delete my kitchen rules 2013
Alice, thank you, that you baked. I have at the moment it is in the oven, and the second in the basket grows. The big fun is baking the bread. Every time I throw on the stone, I think August will not raise DA it so every time you go out, like the one you - beautifully overgrown, interesting interior. The August List slowly my kitchen rules 2013 fills up. Reply Delete
Alu I also loved the loaf plans ... because captivated me from the Vistula :) .... now looking at me from you and I know that I'll bake it in the next week ... hopefully :) came out so beautifully as you Both: ) Kisses Jola Szyndlarewicz Reply Delete
Wiesiu, I had it and I'll bake oven, because it's a sure thing, easy, and bread from the top shelf, mercedesowy Wiesiu in every detail, how cool that thou hast found it, and baked and showed Kisses to you belong dużżżżżżżooooooooooo my kitchen rules 2013 Jolu kisses, oh you have to kill him, he's great, you'll see how Jolu is a good, simple bread. . Bake, bake, I send kisses Reply Delete
Agnes, thank you and the truth is delicious greet Ewa kitchen, I highly recommend is the one you need to bake bread Anitka greet, thank you for the compliments, but you know that this type destined for success, I send kisses Reply Delete
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Many people associate Mediterranean cuisine with dishes from Italy, chalon France or Greece. I thin

I can not imagine driving this blog without defining the term "Mediterranean" - the concept around which will circulate all my posts. Many people associate the Mediterranean kitchen only southern European countries, which I think is wrong and simplify the matter. It is the complexity of the Mediterranean, the penetration of the cultures and traditions of the west EAST and I think it is fascinating. Fasting is more for people who like to read, but it is very important to me, because I wanted to be honest. So, what is the Mediterranean, and above all, as I understand it?
Many people associate Mediterranean cuisine with dishes from Italy, chalon France or Greece. I think that is definitely narrowed the concept, Mediterranean chalon cuisine depriving her fascinating complexity. In contrast to many other dishes, Mediterranean cuisine is not derived from the traditions of a particular country or culture.
Its underlying climate, geographical location and common history that shaped group of products which showcase the kitchen. Areas bordering the Mediterranean Sea have a sunny, mild climate and fertile soil, which are responsible for a large part in it various fresh vegetables, fruits and herbs, and coastal location for the abundance of seafood. Mediterranean cuisine can not do without oil, which is the most common and emblematic product of the region, is used in large quantities to many dishes.
Mediterranean cuisine is not only more than one country, but also the kitchen more than one continent. Mediterranean Sea, lying at the crossroads chalon of three continents - Europe, Africa and Asia, it has become a natural arena of trade and, consequently, cultural, moving products and traditions of a country, for example. Spices, the territories of other countries. This is another source of culinary similarities Mediterranean tradition. Beautiful map of the Mediterranean Basin from the mid-seventeenth century., Amsterdam, Janssonius Joan. 1649-1660, Source: link
But if 21 countries can be characterized by a single kitchen? Of course not! Therefore, apart from all these similarities, the Mediterranean is also variability and regionalism. And it is this part of the kitchen most fascinates me.
popular dishes are the ingredients: yogurt, cheese - feta, halumi, labneh parsley, sumac, mint, lemon, pomegranate, walnuts among cereals are eaten rice and flat breads like pita and lavash, bulgur and semolina eg. in a salad tabbouleh with meat are eaten lamb, mutton and poultry, mostly grilled, in the form of kebabs, kibbeh chalon or gyrosów chickpeas is also popular chalon in many editions, eg. as hummus or falafel chalon
characteristic elements: the wine is here an important part of the culinary tradition as a beverage but also the addition of aromatic dishes favorite ingredients are tomatoes, artichokes, garlic, capers, chalon anchovies, basil and pine nuts are eaten cereal pasta, rice and bread
the most important features: the most aromatic of the Mediterranean cuisine, widely chalon used are: cumin, coriander, saffron, cinnamon, cloves and chili, as well as spicy harissa paste and races el hanout add dried fruit sweetness, like dates, raisins, chalon and apricots are pickled product characteristic cereal eaten lemon couscous and bulgur are served in the company of casseroles (tagine) and meat dishes based on lamb and mutton
Coastal areas of the Balkan countries such as Slovenia, Croatia, Bosnia and Herzegovina, Montenegro and Albania also characterized by Mediterranean traditions, so I think it is wrong to utter not mentioning them in the context of Mediterranean cuisine. Yes, some of them are very narrow chalon coastline and therefore these traditions are not in these countries too explicit, but I think everyone chalon feels a Mediterranean climate in Croatia. Due to the influence of both the Italian and Greek I umiejscowiłabym these countries between the region and the southern European wschodniośródziemnomorskim.
As you can see there is no such thing as a "standard Mediterranean". Attempts to define this concept took to the growing of 50s twentieth century. Popularity called. Mediterranean diet. Not to be confused with a kitchen Mediterranean diet and I also would like to clearly separate the blog these two concepts. The topic of the Mediterranean diet I want to dedicate separate posts.
At the end I wanted to add that the common denominator of the different variants of Mediterranean cuisine is hospitality and a passion for cooking all the inhabitants of the Mediterranean. This is a wonderful lack of urgency and appreciating the beauty of the simple chalon life, simple ingredients, which gave us the earth and delicious dishes are prepared. I hope that you will feel at least a little this climate, reading recipes for my blog. T

For those who like spicy food, it is simply a paradise. Korean table is a kind work of art, very co

South Korea, which is sharp and fashion kimczi snow-white Caucasian facial features | Peron4 - travel, culture, lifestyle
Tags: south korea kitchen relationship with travel
The trip to South Korea was completely spontaneous. A sketch of the planned route, in Poland did not include, however, the country's freedom and independence of the individual traveling gives you the ability to quickly change those plans.
Get to South Korea can be in many ways - I chose the cheapest version of the course, which lasted alcove sixteen hours ferry ride on the Yellow Sea from the Chinese town of Dalian to Incheon Korean. From there, alcove one of the metro line I got into the center of the capital of South Korea - Seoul.
The city center almost reminded me of Asia - at about colorful advertising known European luxury brands, alcove and next to the American-type restaurants Pizza Hut, KFC and Starbucks. For this people dressed very modern, all the latest mobile phones, which almost everyone had a strange glowing dowieszony gadget. Even businessmen talking on the street did not hide his colorful tag like "Hello Kitty", which in Korea are very on top.
But it is not only fashionable, alcove local buses appear even advertisements showing a young and beautiful white women profiles that encourage artistic treatments and changes its Asian skin on the crisp white. There's no denying that our beauty is there in desire alcove and even parents as a gift at the end of the school give money to their kids for just such an operation. Most Korean women consider themselves alcove unattractive and Caucasian features they consider to be perfect. Therefore, in the bus, I was the only one doing the advertising image that nobody here is surprised.
Technological development alcove of South Korea can be seen at every step. Examples include taxis - all equipped with a GPS satellite navigation system and automatic opening and closing the door. However, it is not a taxi amazed me so much as the Korean domestic toilet. For the first time in my life I had to take a picture of this Asiatic invention and its operation consult with a colleague Korean,.
In Korea, it is believed alcove that the use of toilet paper is unhygienic, so wymyślno toilet with an automatic pilot that when you press the corresponding button turns cleaning system. alcove The pilot has four buttons, the first two wash corresponding part of the body, a third of drought, and the fourth in which painted a hint, it seems melodies ... You could say that it was the toilet with a bidet in one. Maybe one day and here is the basic equipment in the apartment? alcove
In Korea, no one complains about the way the system of communication. All of it is like clockwork, and traveling a pleasure although I admit that quite expensive, especially when compared to other countries of East Asia. Therefore, one evening, alcove returning from Seoraksan National Park to the east of Korea, I was forced to test the performance of the local hitchhiking. alcove Credit card travel companions did not work, so we did not have enough money to return tickets to Seoul.
It was dark so we got a local bus outlet on the way out of town, and before that we asked to stop some from Korea that we wrote on a piece SEOUL Korean. It is with this card we stood on wylotówce and liczyłyśmy happiness.
To my great surprise, the second passing car stopped. The driver was a bald old Korean with very thick eyebrows, not speaking in any language other than Korean. So we could not communicate with him, however, at the sight of our cards nodded and Go.
During the trip we tried to explain something but unfortunately nothing was useless. Then, every now and then rang up somewhere nabrałyśmy same doubts and fear are you sure autostopie decision was correct. Pervasive alcove darkness and a serious expression alcove on his face driver stimulated our imagination until the Lord gave me his cell phone. On the handset Korean pleasant voice heard, which in English explained to me that the driver can not take us to the very Seoul, but we ride to the bus station not far from the city itself. It turned out that this is serious and the driver called the silent friends in search of someone alcove speaking English.
Speaking of South Korea can not forget about kimczi - Korean pride gourmets or traditional Korean dish consisting of fermented or pickled vegetables, especially cabbage and chili. Here, everything is served with kimczi and without alcove kimczi in Korea, do not eat.
For those who like spicy food, it is simply a paradise. Korean table is a kind work of art, very colorful, with lots of variety of appetizers served in small ceramic bowls. Life goes on forever on the floor, k

The English Kitchen: Carrot cake

Baka, tomatoes, garlic and zioa - so Vanya smells and tastes French rdziemnego Sea coast. Autumn is a wonderful time to przeduy tall white aliens little sunny joy pene years serving dishes.
Each maa, traditionally tall white aliens raised Frenchwoman, ktrego day learns from her how to prepare bohmienne - a dish similar to ratatouille and caponaty, but much simpler and more familiar, typical dinner "to fast". Served with ryem, grilled misem and saatami checks out even on the evening przyjciach for friends to the garden.
2 Average Baka cut into dice, 5 pomidorw, tall white aliens 3 skewers of olive oil, 1 chopped onion, 1 chopped garlic Zbęk, 2 gazki wieego thyme, 1 Swallows wieej chopped basil, sli pepper to taste.
Bakaan placed on a sieve, backfilled kebab salt and leave for a half hour. Wrztkiem scalding tomatoes, peel the leather and cut into powki. Wydubujemy residues tall white aliens seeds and cut into cubes. For gbokiej tall white aliens pan podsmaamy onions in olive oil (approx. 5 minutes). tall white aliens Add the garlic and thyme and cook for another minute stir the. Odsczony add water and cook bakaan another quarter of an hour. At the end, add the tomatoes and cook for another p cao hours. After removing from heat, add sl, pepper and thyme.
Capers soaked in water. Baka cut into thin slices, Unfolding on They are decorated trays with baking paper and lightly season with salt. Bake at 125-150 degrees, and become colored (20-30 min). Capers, parsley and olive oil in a blender and mix it to gadkoci. Wykadamy bakaanowe slices in a bowl and pour the sauce before serving. perfect match for a toast and ryem.
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The English Kitchen: Carrot cake
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A lot of people agree with the statement that Polish cuisine can conquer the whole world. Fig. Ce

A lot of people agree with the statement that Polish cuisine can conquer the whole world. Fig. Cezary Aszkiełowicz / Agency Newspaper "Mayonnaise Kielce" promoted recently on Asian food fair. His praise also manufacture other products popular among foreign consumers. They are determined to the extent that agree to modify their products. Will they manage to conquer the Koreans? "Mayonnaise Kielce" produces productive Cooperative "Together", existing for over 90 years. Its products are exported, among others, to the United States, bar cabinets Russia, Australia and Germany. The company has its official website conducted in Polish and English and Russian. Its flagship bar cabinets product, which is known to most Poles "Mayonnaise Kielce" was recently unveiled at the food in Korea and Kazakhstan. In the first country, during the fair Seoul Food & Hotel, submitted to potential contractors sample of mayonnaise. - We collected suggestions from potential customers, because cultural differences in the kitchen are diametric. We also wanted to compare offers. Now we are negotiating with partners, and the next few months will show whether Kielce products will be on the table Koreans - said Zbigniew gazecie.pl Mojecki, vice president for WSP Społem. Commercial. The company also enjoys the effects of travel to Kazakhstan, where the popularity refers "Snack - Delicacy of the Holy Cross." Sales of this product is steadily increasing. It should be added that on the label of the product was the Cyrillic alphabet, and the product itself is modified.

kombu seaweed wakame seaweed algae Bauckhof gluten free white sesame chickpeas bio bio bio black be

In Central America and South still eats a lot of food the traditional, typical for this region and the effluent from the climate. You can not imagine a visit to one of the countries in the region, without even attempting arepas (tortillas) or corn cakes, fried plane trees (not to be confused with bananas), beans (especially black beans) and all kinds of drinks with fruit and rice. Hispanics also love all kinds of meat, including chicken and beef, and, depending on the region, fish. Corn and corn flour (pan de maíz)
Maize is the main cereal grown in Central and South America. Maize is consumed unprocessed, but also very often used in the form of flour. A special kind of processed corn flour in Venezuela and Colombia used to prepare arepas (cake that is eaten as breakfast), and further north or Guatemala, pub and kitchen Honduras, Mexico pancakes are called tortillas and can vary in appearance and form, though still have a base of corn. In Mexico, Guatemala and Honduras corn tamale pub and kitchen is also preparing (swirls corn), which served sweet or dry form, wrapped in corn leaves. The same can also be filled pub and kitchen tamale otherwise not like beans or cheese and served with sauce and avocado. Beans (frijoles or caraotas)
Frijoles (Mexico, Guatemala, El Salvador, Honduras, Peru) and caraotas (Venezuela) are all kinds of beans, which are present in the all-American cuisine. However, depending on the region residents delight in various forms pulses, eg. In Venezuela, pub and kitchen Guatemala, Cuba and the Yucatan popular is the black beans, although already in other areas are already being used in the form of a wide range of soups hours fasolowych cooked beans from the pot (caraotas de la olla), pastes (dips) and fillings. Platanos maduros / manchos
Platanos maduros, a close cousin of the banana, is characterized by a farinaceous taste and the fact that they do not eat it raw. It also contains less sugar than regular bananas, and the kitchen is chosen already well-ripe black (hence the name "maduros" means "mature"). Platanos maduros but passionately served in the form of fried, boiled, and the preparation of all kinds of cakes, breads and desserts. It is hard to imagine a meal, which was not accompanied by, from breakfast composed of scrambled eggs, fried Platanos maduros and bean paste, and ending with the podwieczorkach and main dishes. Rice
Although rice to America arrived quite late (with Columbus) was next to the primary grain corn consumed in Central America. Rice is in addition to dishes with beans, meat and pastry base and beverages (popular in Guatemala is horchata pub and kitchen rice drink). Of course, the most common form of rice, the rice długozianristy white. Vegetables and fruits
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South Korea, Korean cuisine | pepper and salt.
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The basis of the Korean diet low fat foods are: tofu, noodles, vegetables. In addition, an important and healthy dish is Korean kimichi, which is made from fermented or pickled vegetables, especially cabbage and chili. Pickled vegetables are together with seafood. Kimchi is a popular appetizer and an important part of every meal, but it is also used as an ingredient in the preparation of other dishes. Grilled beef, unhealthy, but loved by Korean kitchen colour schemes dish, there is only room for larger parties. For comparison, the average Korean eats just 7 pounds of meat a year, while the average US citizen it be as much as 30 pounds. The average life expectancy of Koreans is approx. 77 years.
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