Fig tart with goat cheese / Tarta figowa z kozim serem

The figs are in season now. I like them in all forms. These fruit are great both in savory and sweet dishes. Today a tart, that is not a dessert but it's also not a typical savory meal. The recipe is from "Kuchnia" magazine, but I changed it quite a lot and I prefer it this way. I serve this tart as a starter, lunch or main dish. Friends that were staying in our place were having it for breakfast. Thus as you see you can eat it in many ways. 

Cold green pea soup (starter) / Chłodnik z zielonego groszku

Cold green pea soup (starter)

500g green peas (frozen are also ok)

200ml cream fraiche

2 small natural yoghurts (1 packaging125g)

Salt, pepper, ½ tsp of lemon juice

1/2 tsp of baking soda

Boil the peas in salted water with baking soda- peas will keep the nice, vivid green color. When the peas are soft strain them trough a sieve and cool with cold water. Leave a spoon or two for decoration. Push the peas through the sieve. Blend with cream and yoghurt (cream and yoghurt will give them velvety texture).The consistency should be creamy, if it's too thick- add some milk. Add salt and pepper to taste. Serve in small portions, decorated with peas, cucumber stripes and dill.

Tart with fresh fruit and cream / Tarta z surowymi owocami na kremie śmietankowym

Today we have a ladies' night. Cake, wine, coffee and gossips. Today is my turn, so I prepared a tart with fruit and cream. The cake is topped with a jelly made from white, dessert wine- Sauternes.

Tart with fresh fruit and cream

Dough

2 cups of regular wheat flour

200g of cold butter

3tbs of sugar

1 egg yolk

2 tbs of vodka

Pinch of salt

Creamy chanterelle soup / Zupa krem z kurek

In Poland, chanterelle mushrooms are in season from late June. They are really tasty and add amazing flavor to dishes. Chanterelles go well with meat, fish, vegetable and of course scrambled eggs. In Malaga it's possible to buy them even at the end of December. In Spain you can also buy a mushroom that is very similar to chanterelle (darker, almost black and slimmer), it's called Black Trumpet. From the literature I know that they also grow in Polish woods but I have never seen them. They are quite popular in Andalusia. If I have a chance I will cook something with them. I'm really curious of the flavor. Today, creamy soup with well known chanterelle: