(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".