Author Archives: Karolek

Cheese pastes

Posted on October 16, 2015 by Karolek

Cheese pastes

I. 25 a dag of fresh cottage cheese: spoon of butter or margarine, spoon of cream, 3-4 garlic cloves, spoon of oregano (origan), salt, pinch of sugar

Pass the curd through a grinder, and then rub until smooth, adding butter and cream. Season with crushed garlic, sole, … read on

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Sandwich pastes

Posted on October 16, 2015 by Karolek

Sandwich pastes

• Cheese and ham

4 triangles of melted cheese (preferably herbal or emental), spoon of butter or margarine, 5 a dag of ham or other soft sausage, a bunch of parsley

Rub the cheese until smooth with the addition of butter. Pass the sausage along with the parsley … read on

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The first kitchen recipes

Posted on September 15, 2015 by Karolek

old dishesHelena Wielowieyska: At Lukullus and elsewhere:
„… At the beginning of, to animate the imagination, I allow myself to rewrite the menu of the most exquisite cuisine of all time, menu, which he put together, or maybe he just accepted for an approving message, which is one thing, the great Lucius Lucinius-Lukullus himself, excellent commander … read on

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Nutritional values ​​of sprouts

Posted on September 7, 2015 by Karolek

sprouts ingredientsThe revival of enzyme activity is inevitably accompanied by the synthesis of vitamins, which, in fact, are nothing more than the components of various enzymes. The content of vitamins in sprouts is many times higher than in seeds, from which they developed. For example, the vitamin A content may … read on

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The difference between a seed and a sprout

Posted on September 7, 2015 by Karolek

sprouts seedsSo what is the difference between a seed and a sprout that develops from it?? What causes, that the seed, which in itself is already valuable food, when transformed into a sprout, it becomes a real nutritional treasure?
Let's take a brief look at the changes, what are taking place … read on

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Pizza on a crispy base

Posted on August 16, 2015 by Karolek

Pizza with vegetables on a crispy base
Pie: 25 a dag of flour, half a cube of butter or Palma margarine, 2 yolks of hard-boiled eggs, salt,
Covering: 10 a dag of mushrooms, 2 large pores, a glass of fresh, frozen or canned peas, tomato concentrate, cheese … read on

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The first cookbooks

Posted on August 15, 2015 by Karolek

CookbookHowever, non-poetic sources say, that regular dishes were also one of the permanent items of Old Polish cuisine: sour cabbage with smoked bacon, barley, dumplings and noodles with cheese, Buckwheat noodles with poppy seed milk, and for dessert there had to be peas … read on

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Sprout seed selection

Posted on August 7, 2015 by Karolek

sprout seedsSo as you can see, sprouts are an exceptionally rich source of amino acids, vitamins, mineral salts, enzymes and other substances important for health. So no wonder, that many scientists now believe, that sprouts are the most perfect food known on Earth. This is not only supported by this … read on

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