THE KAISER ROLLS

THE Kaiser rolls are also known as Vienna rolls. They are typically crusty, rounded, made by hand. They are perfect breakfast rolls.

Vienna Rolls
I could not resist warm yeast rolls, fresh from the oven in the winter freezing morning? Not me! And not my family either! Could you?

For breakfast I prepared golden, soft and sweet Kaiser rolls. I remembered them from my childhood. My mum used to do them when I was a child. I could not find the Kaiser rolls I remembered at my bakery, but I want it to make similar ones anyway!

I decided to make them myself!

Also known as Vienna Rolls

Due to my diet, lifestyle and healthy eats I do not eat breads or rolls very often. I usually eat leaves, salads or porridge. It is boring, I know but I have the rule that if I want to eat something more ‘fun’ I do it myself.

So here we go!

I searched some cook books for the recipe and I consulted my mum. Finally, I found the recipe to make the Kaiser Rolls I liked enough to follow.

I was not surprised! Just As I remembered, the Kaiser rolls were so delicious!
My kitchen smelled fantastic!

 

Vienna Rolls
My kitchen smelled fantastic!
Breakfast Rolls
Golden, soft and sweet Kaiser rolls

Making the dough was not too difficult. It was about combining, kneading, resting and shaping.

I am creative and shaping the Kaiser Rolls was enjoyable!

I hope you are ready for the recipe to make the 16 Kaiser Rolls from scratch!

Here we go!

 

Recipe:

Ingredients:
  • 460g of extra fine sponge flour
  • 70g caster sugar
  • 100g of butter
  • 14g dry yeast
  • 250ml milk
  • 4 egg yolks
  • pinch of salt
Additionally:
  • poppy seeds
  • sesame seeds
  • 1 egg, beaten – egg mixture

 

Method:

Firstly, melt the butter and cool it down. Put aside. Secondarily, combine the flour with the yeast. Add sugar, egg yolks, salt and milk and knead for a few minutes. Add the melted butter and knead as long as your dough will be smooth and elastic. Form smooth, round ball and transfer dough to the lightly floured bowl, cover with the kitchen towel and let it rise in a warm place until it doubled in size, about 2 hours.

When dough is ready knead in for another few minutes and divide it into 16 equal pieces.Working with 1 piece of dough at a time roll the piece into 16 equal thin ropes. Start with a knot; then wrap 1 tail over loop and press through opening from top. Wrap another tail under the loop and pinch the ends together to seal. Repeat the process until all ropes are shaped into kaiser rolls.

Place the rolls on the baking sheet with the parchment paper lightly floured. Cover your kaiser rolls with the kitchen towel and leave them to rest until they double in size (about 40 min).

When they are doubled in size gently brush them with the egg mixture and sprinkle them with poppy seeds or sesame seeds. Bake in 180 C for about 20 min or until colour is golden brown.

 

Enjoy!

 

I shared for breakfast golden, soft and sweet Kaiser rolls.
Kaiser Rolls
The Kaiser Rolls
Kaiser Rolls known as Vienna Rolls
Homemade breakfast rolls
Simple Breakfast Rolls
“For breakfast I prepared golden, soft and sweet Kaiser rolls. I remembered them from my childhood. My mum used to do them when I was a child”.

 

 

POTATO CAKES a perfect way to use up left-over mashed potatoes

Potato  Cakes

I wanted to write to you today to share potato cakes recipe and my photos. I had this potato cakes recipe from my mum. When I was preparing them they formed well. They were nicely soft when cooked.  My potato cakes were really delicious even by themselves. We enjoyed yummy dinner but what more I had so much fun shooting them! I loved it!

Homemde potato cake

As much as I love it, it took me longer than I was expecting to write this blog post! I was extremely busy in the last few weeks. Trying to work between a few different projects, cooking, styling, taking photos, learning some new photography techniques, looking after my family and even hosting a New Year parties! I must tell you – it was not easy.

LET’S concentrate on food!

POTATO CAKES

I made potato cakes with just a few ingredients, as I wanted to make a simple and tasty great dish. Making them was also a perfect way to use up left-over mashed potatoes. When they were ready I served them with some salad and fried mushrooms. I  have to say, My mum would be proud of my potato cakes!

However they were really yummy, the next time I will serve them with some mushroom sauce. They will be even yummier!

 

 Ingredients:

  • 3 cups of cooked (mashed) potatoes
  • 2 eggs
  • 1 tbsp of olive oil (plus for frying)
  • 1 cup of cheese (I used Leicester)
  • 1 large onion
  • 1/4 cup of bread crumbs
  • salt
  • pepper
  • 1/2 tsp of nutmeg
  • coriander.

  1. Fry onion, cool it down and then grate the cheese.
  2. Mix together mashed potatoes, fried onion, grated cheese, 1 egg, salt, pepper, nutmeg, coriander and 1 tbsp of olive oil together in a bowl until well combined.
  3. Next beat the remaining egg in a bowl (with fork).
  4. Spill the bread crumble on the large chopping board and place your mixture there.
  5. Shape the mixture into round cakes adding some bread crumble. Dip each cake into the beaten egg and then into bread crumble again coating on both sides.
  6. Place your cakes aside.
  7. Heat a frying pan over a moderate heat and then gently fry the potato cakes for about 3-5 minutes on each side until light brown and heated through.
  8. Finally, drain the potato cakes on kitchen paper (if needed) and keep them warm in a low oven while you cook the rest.

 

Enjoy the potato cakes and my photos.

Please visit my Instagram page.

 

TUNA SALAD

DELICIOUS TUNA SALAD
HEALTHY TUNA RECIPES

 

TUNA SALAD

I made a tuna salad for my son Maks and for myself.

I loved it so much. All the ingredients combined well. I loved sundried tomatoes and baby capers. I did not added salt as I do not need it. Capers were salty enough.

My tuna salad was delicious and healthy, joyful food. However, I loved it, I was not sure about Maks. Would he like it? He is a tuna eater but in an effortless way. Usually, on its own, plain tuna. I know how this sounds. But to be honest, whatever he eats it, it is good! I am happy! Anyway, I gave him to try my colourful mixture. I made it for him like a sandwich! First of all, I used a seeded bread roll. Also, I added a spoon of yogurt-mayo. Finally, I loaded it into his sandwich. And then what? After the first piece he had another one, and another, and then another. It seems like he liked the salad! Happy days!

children food

Children often choose crisps and pizza and do not eat enough salad. Making salad for yourself it will benefit your loved ones too! For sure!

If you make them eat it, of course! 😊

We are the parents, we buy the food, we make it! If I buy pizza and garlic bread and crisps and biscuits we all will eat it! And we will survive, but will that be good for us? I am not so sure!

HEALTHY TUNA SALAD
HEALTHY FOOD IDEAS

BALANCE DIET

I love balanced diet! I worry less about Maks when he eats fresh, healthy food, and avoids unhealthy snacks. What are the ways to eat healthier?

Few simple methods:

  • think about your food,
  • plan your meals,
  • make your food in advance,
  • go to farm shops,
  • choose vegetables and fruits,
  • eat lots of fish,
  • buy quality meats,
  • bake your own sweet treats,
  • drink a water
  • make Joanna’s salads. Hahaha 😉

But, but, but…. Live without any naughty food will be boring!

Isn’t that right?

Ok! Yes, leave a LITTLE space for the naughty things too!

Wanna make this salad then?

Tuna Salad
EASY TUNA SALAD RECIPE

Follow these steps.

Ingredients:

  • 1 tin of tuna in spring water, drained
  • 1 cup of wild rocket leaves
  • 2 tbsp of baby capers
  • 3 large sundried tomatoes, sliced
  • 1 tbsp of yogurt-mayo (optional)
  • lemon juice
  • few baby tomatoes
  • seeded bread roll (optional)
  • serves 2
  • prep and ready in: 10 min

Lay the wild rocket and tuna in the bowl. Add sliced sundried tomatoes. Add capers. Sprinkle them with lemon juice. Add a spoon of yogurt-mayo. Mix gently. If you want to make a sandwich use seeded bread roll. Slice baby tomatoes and add on top of your sandwich.

TUNA HEALTHY RECIPES

HEALTHY SALAD

Enjoy.

Homemade Eggnog

Are you a fan of EGGNOG?

Here we go!

I recently have prepared Jamie’s Oliver version of Eggnog drink! Creamy, sweet, and full of holiday cheer. It starts with warm infusing milk and cream with cinnamon, nutmeg, and vanilla beans. Then is married together with eggs and sugar mixture and bourbon or rum. Cooled-down in refrigerator and addition of fluffy egg whites just before serving it is great wife and husband, friends, parents, adults drink. You can make also non-alcoholic version of this holiday drink by simply skipping rum/bourbon point!

Is that sounds yummy enough? Hahaha…😊

Homemade EGGNOG
EGGNOG

Would you like to make it this traditional Christmas drink?

Follow this simple recipe:

HOMEMADE EGGNOG

  • 3 cups (700ml) whole milk
  • 1 cup (240ml) heavy or double cream
  • 3 cinnamon sticks
  • 1 vanilla bean pod, split and seeds removed
  • 1 teaspoon freshly grated nutmeg, plus more for garnish
  • 5 eggs, separated
  • 2/3 (130g) cup granulated sugar
  • 3/4 cup (175ml) Bacardi Dark Rum, or bourbon

Milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg combine in a saucepan and bring to the boil over a medium heat. When boiling remove from the heat and allow to steep.

Into a bowl or large measuring cup beat egg yolks and sugar and mix until thick, creamy consistence. Slowly whisk it in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate.

At the next day beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog and combine. Mix until smooth consistency.

Serve and garnish with freshly grated nutmeg.

Tips:

You can substitute the cinnamon sticks, fresh nutmeg, and vanilla bean with cinnamon and nutmeg powder and vanilla extract.

The mixture tastes so delicious even without egg whites but if you add it will add a creamier and richer texture.

Once you allow the vanilla bean and cinnamon sticks to steep you can remove them and discard. I did it at the next day just before adding the egg whites. I wanted flavours comes together. 😊

Keep in a fridge for up to 3 days!

 

Pickled Red Onions

Pickled red onions could be a delicious addition to salads, soups or dinners as they give the dish a taste. I added it to my Chicken Thai curry recently and I need to admit it was really, really yummy. I also used it as an addition to my sandwiches and I mixed it into salads too. My husband loves it so much. He loves its expressive tastes.

Would you like to try it? Here we go! Recipe below:

  • 5 small red onions
  • 2 star anise (whole)
  • 1/2 tsp of whole mixed peppercorns
  • 1tsp of coriander seeds
  • 1 tsp of salt
  • 2 tbsp of honey or maple syrup
  • 200ml of cider vinegar
  • 200ml of water
Pickled Red Onions
Pickled Red Onions

Slice the onions into small thin rings. Place the onions into the jar. Cook the spices, honey, vinegar and water. Pour hot mixture into your onion rings. Cool your jar down. Tastes the best when it is cold.

I took inspiration from ‘Sezonowe warzywo’ book. I love culinary books and I love to follow ideas to create beautiful and yummy food.

Do you like culinary books? Let me know your best titles.

 

Blackberry Parfait

Delicious Healthy Breakfast Idea

Simple Greek Yoghurt with mashed blackberries, oats and chia seeds topped with more blackberries is a perfect yum to start your day! I love to inspire people to eat healthy and tasty at the same time! Simply mash some berries into your meal and you will eat as never before! Add some honey if you like sweet taste. Simple breakfast today and every day. But do remember simple doesn’t mean boring.

Share your today’s breakfast with me…Send me your recipe, I will make it!

Delicious Breakfast Everday

Parsnip & Grapes

Healthy Breakfast
Parsnip and Grapes

Would you like to make this yummy breakfast?

Recipe to follow:

👉1/2 cup of rolled oats 👉1/2 cup of semolina 👉2 cups of soya milk 👉1 vanilla pod 👉1 parsnip (medium size) 👉pinch of salt 👉6 large raisins 👉almond flakes 👉1 bunch of red grapes.

IMG_3929.JPG

Firstly, I roasted the grapes, I separated them and I put them in the oven for about 35 min 180C. Then I put rolled oats, semolina, soya milk, grated parsnip, sliced raisins, salt and vanilla pot to the pan and I cooked slowly for about 20 min. I let the porridge settle before I served. Then I roasted almond flakes on frying pan. When the grapes were ready I added few of them to my porridge together with some almond flakes. I softly mixed it all and I served it in the jar with more roasted grapes and roasted almond flakes in between and on top.

Nice, satisfying and energetic breakfast inspired by “Sezonowe warzywo” Dominika’s Wojciak book. She made breakfast with root parsley and grapes. I changed parsley for parsnip and some other ingredients but I follow the idea to use seasonal vegetables.

Anniversary Cake

HEALTHY CHEESECAKE

A RAINBOW CAKE was my idea for Marriage Anniversary Celebration.

Me and my husband this year have now been married for 14 years.

HAPPY years, full of Happiness. ❤❤❤

And all this time went by like a day! Unbelievably fast. We still have dreams and plans for our future together. We missed each other every day and we Love and Respect each other like on day 1.

I made this little colourful cake to share my LOVE!

RAINBOW CHEESECAKE

I always try to make cakes myself. I believe that if I put a little energy into it will pay off in my figure 😊. Also, when I make food myself I know that I am using high quality ingredients and no nasty additives. I can change unhealthy bits with healthier options. It is my idea for healthy life.

I love raw cakes. This cheesecake is made raw. If you see more of my posts on my website (or if you observing me on Instagram @joanna.stankiewicz ) you will notice that this is not the first time when I use cottage cheese. I love it so much. It is healthy, it doesn’t have many calories and it is tasty at the same time. All in one.

So, let me tell you how I made this beautiful Anniversary Cake 😊.

How I made it!

To make bottom of the cake I used: 1 cup of almonds; 1 cup of goldenberries; 5 dates; ¼ cup of cacao nibs; 3/4 cup of oats; 15g milled chia seeds; ¼ tsp. sea salt; 5 tbsp. maple syrup; 2 tbsp. coconut oil;

To make cheesecake layers I used: 500g of cottage cheese; 1 tbsp. vanilla paste; Sweetener (8 capsules) of your choice (I used Stevia); ½ lemon juice; 3 tbsp. of maple syrup; 15g goldenberries; 1 cup of white chocolate – melted; 2.5g of butterfly pea powder; 2.0g of wheatgrass powder; 8 tsp. of gelatine (of your personal choice) dissolved in small amount of hot water;

Preparation:

Bottom:

I blended goldenberries, dates (without of pits), cacao nibs and oats together. I added milled chia seeds, sea salt, maple syrup and coconut oil and mixed all together. Then I blended almonds separately. I take some of blended almonds (about 1/8 of cup) out as I wanted to use to spread on cake tin before mixture lined on tin and for my decoration later. The rest of almonds I added to the rest of the assorted ingredients and I mixed together. I lined all on my cake tin (I used small tin about 20cm) sprinkled with blended almonds and I put to the fridge to rest.

Layers of the cake:

While bottom was chilling in the fridge I prepared colourful top for my cake.

Firstly, I dissolved gelatine in small amount of hot water and I put to cool down. After that I melted white chocolate and I cooled it down. Then I blended goldenberries.

Afterwards, I blended cottage cheese together with sweetener, maple syrup, lemon juice, vanilla paste, melted cold white chocolate and goldenberries. I blended for few minutes until smooth. Then I added gelatine and mixed it again. (Try the cake. It should be sweet enough. If not add some more maple syrup).

I had around 660ml of mixture altogether.

Layers:

The first layer:

I took 220ml of the mixture and I added butterfly powder. I blended it together.

I took cake base from the fridge and I laid the first blue layer into it. I put it to the freezer for 5 min. It was settled after that time (you may need more time but please remember it doesn’t have to be hard (and really it shouldn’t be)).

The second layer:

I took another 220ml of mixture and I laid on top of the 1st layer. I put to the freezer for another 5 min again.

The third layer:

I left with 220ml of cottage cheese mixture. I added 2g of wheatgrass powder. I blended well together. I took cake from the freezer and I laid green colour on top of the white one.

This time I put cake to the fridge to settle.

I decorated my cake with blueberries, mint leaves and edible flowers. I added a few silver crisp pearls too.

I am happy with the taste of the cake. I was worried that if I add butterfly or wheatgrass powder the layers will change taste, but it didn’t happen. The cake remained delicious. The layers was not too sweet which went quite well with the sweet bottom. The consistency of the cake was great too.

My husband, my son and my friends all liked the cake. They enjoyed the colours of the cake and its taste too.

Pease make the cake and let me know what you think. If you need any help please send me note. If you don’t like it let me know as well. Tell me what should I change!