Sole Ceviche / Ceviche z soli

Ceviche is a way of serving fish, very popular in South America. Raw meat (fish, animal or sea food) is served with lemon juice, which coagulates the protein.
For ceviche you can use: salmon, tuna, halibut, sole, code, swordfish, scallops, prawns, crab. Of course the meat has to be really fresh. It's a nice alternative for a tuna or salmon tartare. The recipe serves 6-8 persons.

Almond Croissants / Rogaliki migdałowe

These little, brittle croissants are made without wheat flour and egg yolks. Thanks to orange zest the smell is really aromatic. They always remind me of Christmas just like gingerbread. This recipe appeared in the Kuchnia magazine in December 2013. I baked them in a silicon mold.

Sephardic cake with oranges and almonds / Sefardyjskie ciasto pomarańczowo-migdałowe

Today I fulfill the promise for the recipe for the Sephardic cake. When baking it for the first time, I wasn't happy with the result. I believe I didn't use the best recipe. When I had it in Spain for a dessert it was amazing.

Creamy pumpkin soup / Zupa krem z dyni

Time to face it - it's autumn. The days are still sunny and warm, but the nights are cool. We have the last roses blooming in our garden. The leaves of wild wine are turning red, beautiful! Orange goes well with these colors as well as the warming taste of the pumpkin soup. I bought the Muscat pumpkin but you can also use butternut or hokkaido. Divide the pumpkin into pieces (difficult job) and remove the seeds. Wrap the pieces in baking paper and bake in the oven in 200 C degrees. Baking time depends on the size of the pieces. I baked them for about 1 hour. I always bake pumpkin, no matter what I am planning to do with it. This way it's easier to peel and cut. You can also use the pumpkin as a side dish for meat. Simply cut it into small pieces, and top with species after baking, then bake again until brown. For topping you can use: cumin, fennel, pepper, salt, paprika, crushed garlic, olive oil.

Today I am making soup thus I blended the pumpkin adding the juices from baking.

Cherry strudel / Strudel wiśniowy

Instead of cherries you can use apples, raisins and cinnamon- you will end up with the classic Viennese strudel.