(Spelt) Very Lazy Dumplings

Original name is lazy pierogi, but lazy dumplings is more appropriate name for them. Lazy dumplings for me, it's a childhood, and of course, the best ones were made by mom. Today's recipe comes from the provision of our neighbors, of whom a quarter-century ago, right after the wedding, we shared the house. My husband was working, I still was studding and therefore, every day we drove by train and public transportation from the beautiful suburb of Warsaw to the city center. The whole operation was taking nearly two hours one way. After coming back home it was not much time left to prepare dinner/supper. One evening my neighbor showed me 
how to make dumplings the express way.
Traditionally, lazy dumplings are topped with buttered breadcrumbs and sprinkled with sugar. I like them with homemade berry sauce and maple syrup.

Ingredients for ca. 50 - 60 dumplings: 

550 g white cheese*

200 g spelt flour 

3 eggs, organic, large

In addition: 

Maple syrup 

Homemade berry sauce

Directions:

Boil water in a large pot, add salt. In the meantime, beat the eggs, add cheese, then gradually add the flour. Well combine. Spoon to take the cake, lightly shaping it by moving the spoon on the side of the dish and gently thrown into the boiling water. Cook few minutes. Serve topped with maple syrup and fruits. Enjoy your meal.

* In Poland we distinguish white cheese and yellow cheese. The time of making white cheese is very short (few days) and is made from fresh milk. It's soft and it's consistency is crumbly or creamy. Outside of Poland I replace white cheese either with cottage or curd cheese and quark, it's not the same, but close enough.

Recipe was inspired by BZ.

Pepper - Tomato Cream Soup with Chilli

Without a doubt this is the best tasting tomato cream I ate and I myself am surprised that it is so tasty. 

Although the chili is in, but it only gives only a hint of sharpness. I expected much more, 

but if you like really spicy soup, use more chilli.

Ingredients for 3 liters of cream:

1.5 liters tomato puree, organic 

1.2 liters vegetable broth 

5 tbsp olive oil 

4 garlic cloves 

2 - 3 carrots (approx. 300 g) 

2 onions 

2 peppers (used the Hungarian ones) 

1 parsley root, large 

1 chilli, red, the size of a big toe 

1 tsp brown sugar 

A bunch of basil 

Sea salt and colorful pepper to taste

In addition: 

500g mozzarella cheese, organic

Directions:

In a large pot heat the olive oil. Finely peel onions and garlic, toss into the pot and fry until vitrification. Then, add chopped peppers, sliced carrots and parsley. Fry until tender approx. 15 minutes. Next, add the tomato puree, stir and bring to a boil. Finally, add the broth and basil, bring to the boil again. Reduce the heat and let it simmier 10 more minutes. Remove from heat and blend the soup to the cream. Pour into the plates, and add a spoonful of diced, cubed mozzarella.

The recipe was inspired "The Question of Taste".

Nut - Apple Mini Muffins

The easiest, the yummiest and the most healthy dessert that contains only two main ingredients. Crunchy outside and moisture inside, the mixture of nuts and an apple give a delicious taste. Enjoy!

Ingredients for 24 mini muffins:

400 g cashew nut mass/butter

1 large apple, firm and juicy 

1 teaspoon cinnamon 

1/2 tsp brown sugar

Juice from one small lemon

Directions:

Pour nuts into the blender with letter "S" bade and mix (depending on the strength of the mixer) 5 - 10 minutes, until a compact mass will form. Form a roller form a mass of ~2 cm diameter and cut into ~1 cm slices. Flat slices in hands, and put into the paper muffins liners, then insert them into the muffin form. Cut an apple (do not peel) into quarters, carve out seeds and cut each quarter long side into slices, then cut ​​into small pieces, those will be petals. Arrange pieces of apples in nut bowls with a peel on top. Drizzle with lemon juice and sprinkle with cinnamon and sugar.Put into preheated to 200°C convection oven and bake for 15 minutes. Remove from the oven and transfer into cooling rack to. Ready to eat after 10 minutes.

 Recipe was created in my head and comes from my heart

"Ruthenian" (Ruskie Pierogi) Spring Rolls

Are there any pierogi lovers? I am sure, they are! Traditional Polish pierogi consume a lot of time to precisely make them. But what would you say to pierogi stuffing wrapped in lumpia? They are same delicious and much easier and much faster to make. Pierogi were served very often in my mom's home, and she was a master in making them. My favorite ones were "Ruskie Pierogi", which stuffing was made with ~2/3 of potatoes and 1/3 of cottage cheese (white cheese). The great taste they owe to fried onion and black pepper, that is essential in this dish.

Ingredients for 35 - 40 "Ruthenian" spring rolls

40 pieces of lumpia

1.5 kg potatoes (organic)

600 g cottage cheese (can use more)

1 onion, large

1 tsp sea salt

1/2 tsp black pepper freshly ground (can use more)

Oil for frying (I use canola, organic)

Directions:

 Stuffing:

Peel cut potatoes into small pieces, then cook. I always steam-cook veggies to save as many nourishment as possible. Chop onion finely and fry until golden-brown. Mashed cooked potatoes, and cheese, add onion and spices., mix well together. Place a spoonful of stuffing in the middle of lumpia. and roll just like a traditional spring roll. Fry rolls in very little oil, so that they are less caloric. Ready. 

Recipe was inspired by the TV show.