Recent Posts

Welcome Halogen Oven

Welcome Halogen Oven

Welcome Halogen Oven As I mentioned in my previous post I got myself a halogen oven and I’m happy like a pig in the mud 🙂 For over 18 months I was suffering cos couldn’t bake, I even found recipe for great pizza from the 

Pickled Cucumbers Soup

Pickled Cucumbers Soup

My 2nd Contribution to Magda Cooks By: The Infamous “Cookies” Recipe : Sour (Pickled) Cucumber Soup Cookies again —-> IN. On occasion we collaborate on a meal. Depends on various factors, like time, and day, but, its usually SOUPS or something that requires a LOT of 

Bday Cheesecake

Bday Cheesecake

Bday Cheesecake

Remember when I told you I got this cooking magazine in Auchan? It was really full of great recipes. I made another one for Cookies …th birthday. I wanted to write I did it cause I don’t have an oven, but I would be lying 0_o. cause a couple days earlier I got myself also in Auchan a HALOGEN OVEN. I have couple recipes for you to make in it, if you have one yourself, but I’ll write about that later on, right here on Magda Cooks.

This post is ALSO my 50th so I decided I’ll celebrate it along with Cookies getting… younger 😛
I made for him a really nice looking, tasty cheesecake. Original recipe was with plums or nectarines but I suggest you make it with bananas or pineapple.

Ingredients:
1kg (2 lb) high fat cream cheese (don’t let yourself to be fooled by ads saying it’s the best cream cheese for cheesecake 0_o. usually those are too liquidy.)
1 package of dry gelatin
2 packages of long dry sponge cakes
½ cup fresh made strong coffee
200 ml milk
250g soft butter
½ cup brown sugar
3 tbsp cocoa
2-3 ripe, but not too ripe bananas or half can of pineapple

Preparations:
Prepare cake tin, cut a square of wax paper and place inside, make sure the sides are covered to and stick tight to the sides of the tin.

Melt gelatin in ½ cup of cold water. Heat milk (don’t boil) and pour into gelatin.

Grind cheese at least once or just use food processor, add butter, milk with gelatin and sugar.

You can use some vanilla to spice it up 😉 Mix thoroughly until smooth. Divide mass in two equal parts and to one add cocoa and mix good again.

Now layering the cake: Place sponge cakes around the tin making sure they are relatively equal in height, place more sponge cakes in the bottom and pour coffee using table spoon. Don’t worry if the sponge cakes doesn’t want to stand still… just improvise 😛 If you are frustrated … think Magda did it and she is more WAY clumsy than me!

Place cream part of the cheese mixture on the bottom, smooth it even. Place a layer of sliced bananas or pineapple. Cover with leftover part of cocoa mixture and smooth even.

You can cover top with chocolate icing or just like me with cocoa sifted through small strainer.

Place fruits on top for nice look 😉

Serve with love to your own Cookies 😀

Happy …th Birthday Cookies!

Until next time, take care of yourself and each other 0_o

P.S. Cookies thoughts: I need more METFORMIN… joking, highly recommended, as this was a major surprise, Magda Cooks… it just RIGHT!

Kabobs

Kabobs

Kabobs One of the easiest ways to prepare meat or veggie or fruit meal is just put it on the skewers and grill or bake. I remember the first time I ate kabobs, that was long time ago, we had this funny looking electric grill 

New Love

New Love

New Love As I mentioned a couple times before, I try to prepare some vegetarian meals from time to time, always looking for new ideas, cos lets be honest – I’m a carnivore and I like “my piece of meat.” Thought as scientists and Cookies 

Saturday Blitz

Saturday Blitz

Saturday blitz

It was hectic as always today. Cookies got up very early for his activities, and I decided to be good wifey and get up with him 0_o. Helped with some stuff and took dog for a walk. Then came back and had really productive morning – really sometimes I surprise even myself 0_o Though got nice price for my effort – I love clothes shopping 😀 In the meantime Cookies was smsing me about dinner tonite and I said I don’t know what we are eating today… When he came back we went again 0_o this time to buy … hehehe lets just say it was needed. Then we stopped in Auchan for some dog food and Cookies ANOTHER micro sd card which happened to be in extreme promotion… I think he has already 5 of those 0_o, thank god he didn’t want another external hard drive, yet, do not get me started on that! Then Cookies mentioned that I didn’t buy my favourite cooking magazine yet, so we did and guess what … there was it. Inside was this awesome recipe for mustard-honey pork loin cutlets with mushroom-potatoes…. really sounds complicated? Nah, very easy and very tasty.

Ingredients:
5 thin pork loin cutlets
2 tsp dijon mustard
2 tbsp honey
salt and pepper
5 medium potatoes
500g mushrooms
½ bunch parsley
thyme or mushroom spice by Podravka
butter
oil

Preparations:
Start from boiling potatoes (can be leftovers), slice them not too thin neither too thick.
Beat cutlets to soften the meat, salt and pepper on both sides. One side smear with mustard and pour honey on top, set aside.

Prepare mushrooms, clean and slice. Heat butter with a little bit of oil and put mushrooms in, fry as long as they become brown, add potatoes and thyme or mushroom spice and fry together stirring from time to time. On the second pan heat a little butter with oil and fry cutlets on one side, and cover the top with leftover mustard and honey. Flip and fry until golden brown on both sides.

Serve with fresh crunchy lettuce or House Salad and dressing of your choice.

Until next time, take care of yourself and each other 0_o

P.S. Cookies thoughts: I do not have ENOUGH FLASH storage woman. I am a very busy person, I need storage.. upon storage solutions. Shut your mouth… and do what you do best, that’s right Magda Cooks… it just RIGHT!

Getting Harder…

Getting Harder…

Getting harder… As I mentioned lately it’s really hard to get new recipes for chix breasts that can be done without oven. But I’m tough and I did it… again 0_o. I found this idea on some kind of site that offered base asian recipes. 

Tortellini salad

Tortellini salad

Tortellini salad Since I like polish pierogies so damn much, it’s no wonder that I like any other kind of stuffed dough meal. One of my favourites are tortellinis.  Origins of tortellini you can look in Castelfranco Emilia italian province of Modena. There is at 

Nooooo Chicken Again…

Nooooo Chicken Again…

NOOOOOO Chicken again….

And I said yeah, it’s chicken again but… you will be happy, it’s new and completely different. Look, I got your favourite fresh tagliatelle from your favourite store… 0_o And it will contain CAJUN spice again!! Weeeee, goodie! Damn, Cookies is hard to deal with sometimes. Lately he is complaining all the time about the food choices. But… he always tells me… go pick couple chix breasts Babes… Then I have to think, dig, beg, read to find something that Mr Cookies will consume without bitching… This time I think I hit the jackpot! This meal contains all favourites of Mr Cookies. Pasta – present, cajun spice – present, veggies – present, creamy sauce – present! And some alcohol for the cook – white wine.

Ingredients:
2 x 250g fresh tagliatelle pasta (but can be any, I made it recently for my Dad, who had only whole grain rotini and it worked perfect too)
500g (1 lb) chicken breast
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 red bell pepper
1 yellow bell pepper
200g mushrooms
1 red onion
1 tsp of garlic powder or 3 cloves garlic
2 tomatoes
200ml sour cream
salt, pepper

Preparations:
Prepare all veggies. Peppers cut into strips, slice mushrooms and make sure to peel tomatoes, then cut them into chunks. Onion cut into half moons,  set aside

Cut chicken into desirable pieces, can be cubes or strips, your call. Spice it generously with cajun spice (recipe for the spice with the recipe for Dirty Rice).

Heat oil in the wok or high walls skillet and toss chicken and fry on high heat for couple minutes. Take it out and set aside.

Add a little more oil, and toss onion, garlic powder and after 2-3min peppers, saute for 3-4 minutes. Add mushrooms and tomatoes and saute another 3-4 minutes. Spice with salt and black pepper.

Reduce heat and add sour cream, if too thick add some chicken broth but it shouldn’t be necessary, cook for couple minutes, stirring often.

Put the chicken back into the skillet and add more cajun spice, heat everything for a minute or two. Just before serving toss tagliatelle in, mix good to make sure the sauce and veggies covered the pasta.

Serve hot sprinkled with spring onions or parsley.

Until next time, take care of yourself and each other 0_o

P.S. Cookies thoughts: I really complain that much? If so, this meal stopped it for that day AT LEAST… very nice mix of flavors and of course since it CONTAINED my favorite ingredients can’t go wrong… Magda Cooks… It just right!

Immigration Mess

Immigration Mess

Immigration Mess Well, I was thinking what to write about this meal, but couldn’t get any idea. Then I was thinking of the origins of this meal and it happened that I found out about it in the Polish cooking magazine called Salt & Pepper.