Bye Bye Christmas Time...

One of the advantages of living in Poland is the fact the Christmas period here lasts as long as the beginning of February. However, with time flying as it does, not only did I merely notice Christmas at all, but I have just realised that the time has come to remove the decorations.Well, I guess it's high time to do so, as I've read that they're taking down Christmas lights in the city today.
It's a bit sad, as I love walking down the Royal Tract covered with snow and beautifully illuminated. On the positive side though, I have to think about a suitable replacement for the Christmas tree in the corner - guess I shan't be bored!

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Involtini di Pollo

The meal we had today is an attempt to copy a dish I first tried in one of the Italian restaurants in our district. I am extremely picky as far as food is concerned, and pretty merciless when evaluating Italian restaurants. I've heard a few times that Italian food is 'the blandest' ever, sadly it was the opinion of people who know the "Italian" food merely from Italian restaurants. And those, if located outside Italy rarely can do the food justice. Luckily, we live in a 'posh" area (haha), people like to pose and splash money around, which usually is either quite entertaining, or simply sad, but on the positive side there are a few places serving decent food, including two (!) Italian restaurants. The first time I tried the dish in question I actually just tried somebody else's meal and ended up devouring half of their food! As it sometimes happens, the meal that looks nothing-special in the menu turns out to be a masterpiece combination of sce...

Pumpkin and Sage Tortellini

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Autumnal Food - Chanterelles

While pasta continues to dominate the food served on our dinner table, the multitude of ways it may be prepared is a real bliss. Today we opted for a simple mix of spinach pasta with chanterelles. I've always thought mushroom dishes were quite complex and time-consuming, but it was a very nice surprise to find out how wrong that assumption was. The dish I served tonight could have been ready in less than half an hour, have it been not for me making green pasta from scratch. I made green (spinach) pasta - the recipe has been posted in the post Pasta Frenzy Continues , but it may well be served with packet pasta to cut down on preparation time. As I mentioned, the sauce is both easy and quick to make, plus there's virtually nothing that could go wrong with it. You need: 300 g chanterlles a pot of cream fresh basil leaves fresh oregano leaves fresh parsley salt and pepper 1 tbsp cooking oil grated Parmesan Rinse and chop chant...

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