Maltese holiday!!

Travelling

Hey guys!! I do realize I was not very active recently, but that is because I focused all my attention to my new passion, which is photography. Started attending some workshops to show you better pictures on the blog and maybe make it my career in the future. I was also on holiday and today I’m bringing you some of my thoughts regarding Malta.

 

Malta is an island country surrounded by Italy, Greece and Tunisia. It was a British colony once and so you will notice a lot of British influence left behind. First of all apart from the Maltese language, everyone on Malta speaks perfect English. It was so easy to travel around having everyone knowing the language you speak. The traffic is on the left side, and visiting bigger cities, you will notice that some streets look just like the ones in Notting Hill.

Unfortunately, Malta to me looked like a very damaged country. I had a feeling it was a connection of Italian and Arabic style. The buildings were all yellow and the landscape looked just like the one in Israel. A lot of buildings could be really beautiful, however they are very damaged and not being renovated, they look old and poor giving an atmosphere of a country with history.

 

At first we wanted to go to St Julian’s, however we checked on a map that it is further from the harbor and it is a party city. As we wanted to focus strictly on swimming, snorkeling and resting in the sun, we decided to change our reservation and go to Mellieha. It’s a small village 10 minutes from the ferry harbor. That was a perfect choice. We went there in the beginning of September, it was 30 degrees every day, a little windy but very pleasant. The fact that we went in September meant much fewer tourists and more peace which was ideal. Our hotel was called Maritim Antonine Hotel & Spa and it was absolutely amazing. 3 restaurants, 3 swimming pools, our favorite being the one on the roof. It was only allowed for people above 16 years old so it was a perfect place to relax. We spent most of the time there just chilling in the sun, reading books and drinking delicious virgin mojitos. Definitely a place to recommend.

Before leaving to Malta I read about one place I really wanted to see. It was “blue lagoon”, a beach on the island of Comino. We have read different reviews on tripadvisor but decided to see it anyway. We went early in the morning to avoid the crowds, later it looked like seals spread all over the beach. Let me tell you.. it is a paradise on Earth. We were absolutely amazed, we could not believe that such a place exists in Europe.

 

Turquoise water, white sand, the clearest water I have ever seen. You go straight to the water from the rocks, swim to a separate small island surrounded by coral reefs. If you will go there, don’t forget the snorkeling masks and the shoes to walk on the rocks. The views are unbelievable, you are surrounded by fish in different colors. Then you cross the beach and swim inside a cave. When you swim out of it, you are in an open sea. The blue color takes your breath away.

So this is Malta, water in the sea warmer than in the pool, sun, friendly ppl, nice food. Definitely a place to see.

Pomidorowe pesto/ Tomato pesto

Cooking

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There was already a basil-nut pesto, now the time for tomato-basil-nut .. hmmm 

Ingredients:

1 ½ cup of cocktail tomatoes (previously blanched and peeled from the skin)
½ cup of cashews
10 basil leaves
3 – 5 tablespoons of oil
1 garlic clove
salt and pepper
pasta
Place all the ingredients in the blender and mix oto get a smooth pesto. If it is too watery, add a handful of cashews, and if it seems too dry, add a few tablespoons of oil. Try and season with salt and pepper.
In salted water cook pasta al dente. Add pesto and serve with basil.

Było już pesto bazyliowo-orzechowe, teraz czas na pomidorowo-bazyliowo-orzechowe..hmmm pycha.

Składniki:

1 ½ szklanki pomidorów koktajlowych (wcześniej sparzonych i obranych ze skóry)
½ szklanki nerkowców
10 liści bazylii
3 – 5 łyżek oliwy
1 ząbek czosnku
sól i pieprz
makaron

Wszystkie składniki umieścić w naczyniu blendera i zmiksować na gładkie pesto. Jeżeli jest zbyt wodniste dodać jeszcze garstkę nerkowców, a jeżeli wyda się niewystarczająco mokre, dolać kilka łyżeczek oliwy. Spróbować i doprawić solą oraz pieprzem. W osolonej wodzie ugotować makaron na al dente. Dodać pesto i podawać z bazylią.

 

 

 

Spaghetti z bazyliowym pesto /Basil pesto spaghetti

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Who doesn’t love Italian food. Since I’m with my husband, we try to fly to Italy every summer. We then eat mostly our beloved pizza, but also gelato, cookies and pasta. I can eat pasta every day and I don’t have enough. It’s very dangerous as right on our street is a very nice Italian restaurants that prepares my favorite pasta mista al forno. It’s enough to call them and pick up the order, what I do more than often.

Today, I will shate one of my favorite recipes for pesto spaghetti. You can of course use any pasta you like, but I like this one the most.

Ingredients:

2 fists of fresh basil

2 fists of cashews

5-6 tbs olive

salt

garlic

I put basil, cut garlic, cashews and olive to the blender. I mix it all to get a smooth paste. If it’s too thick, add more olive. When all is done, I add salt and it’s done!!

I cook pasta al dente and in the oven I bake coctail tomatoes with a little bit of garlic. Later I will add them to the pasta.

 

 

Kto nie kocha włoskiej kuchni. Odkąd jestem z moim mężem prawie co roku lecimy do Włoch na wakacje. Zajadamy się wtedy przede wszystkim pizzą, ale i lodami, ciasteczkami i makaronem. Makaron mogę jeść dzień w dzień i nigdy mi się nie znudzi. Jest to bardzo niebezpieczne, jako że na naszej ulicy jest restauracja, która przygotowuje moją ukochaną pasta mista al forno. Wystarczy do nich zadzwonić i odebrać danie, co robię z większą częstotliwością niż powinnam:)

Przekażę wam dzisiaj jeden z moich ulubionych przepisów na spaghetti z pesto. Można tutaj użyć innego rodzaju makaronu, jednak ja uwielbiam właśnie spaghetti.

Składniki:

2 garści świeżej bazylii

2 garści nerkowców

5-6 łyżek oliwy

sól

czosnek

Do blendera wrzucam bazylię, posiekany ząbek czosnku, nerkowce i oliwą. Blenduję wszystko na gładką masę. Jeżeli pesto jest za gęste, dodajcie oliwy. Kiedy tekstura jest ok, dodajemy soli do smaku i gotowe.

Makaron gotujemy al dente i mieszamy z pesto.

Ja w piekarniku, piekę jeszcze przekrojone pomidorki koktajlowe z dodatkiem czosnku i dodają do makaronu. PYCHA!!!!

 

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Tarta bazyliowa/ Basil tart with Almette cheese

Cooking

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Beginning of the summer is my favorite time of the year. It is not super hot yet and the weather is perfect for picnics. Everything starts blooming, street markets smell of strawberries.

This tart is perfect for summer picnics and meetings with friends. Fresh taste of basil, cream cheese and juicy tomatoes, what else would anyone want?

Dough ingredients:

175 g spelled flour (it can be white flour for those who don´t need it gluten free)

100 g butter

1 tbsp water

2 tbsp dried basil

1tsp salt

Topping:

2 big tomatoes and couple of coctail ones

300 g Almette cheese

oregano

fresh basil

Sift flour and salt to a bowl. Add butter, basil and water. Knead the dough until everything is mixed and put it to the freezer for 20 minutes. In the meantime sprinkle the tart form with oil and turn the oven to 180 degrees.

Take the dough out of the freezer and grate it to the form. Put it to the oven for 25 minutes.

Take the tart out and wait until it´s cool. Then, spread the cheese on top of it,  put the sliced tomatoes, sprinkle all with oregano, fresh basil and enjoy:)

 

Początek lata to moja ulubiona pora roku. Nie ma jeszcze upałów, a pogoda jest idealna na pikniki. Wszystko zaczyna dojrzewać, stragany pachną truskawkami.

Ta tarta jest idealna na letnie pikniki i spotkania z przyjaciółmi. Świerzy smak bazylii, kremowy serek i soczyste pomidory, czego chcieć więcej?

Składniki na ciasto:

175 g mąki orkiszowej (może też być pszenna)

100 g masła

1 łyżka wody

2 łyżki suszonej bazylii

łyżeczka soli

Wierzch tarty: 

2 pomidory malinowe i parę koktajlowych

300 g serka Almette

oregano

świerza bazylia

Mąkę i sól przesiewamy przez sitko. Dodajemy masło, bazylię i wodę. Zagniatamy ciasto i wkładamy do zamrażalnika na 20 minut. W między czasie smarujemy formę olejem i włączamy piekarnik na 180 stopni.

Po wyciągnięciu ciasta z zamrażalnika, trzemy ciasto na tarce i formujemy w foremce. Wkładamy do piekarnika na 25 minut.

Wyjmujemy ciasto i czekamy aż ostygnie. Nakładamy serek, pomidorki, posypujemy oregano, świerzą bazylią i zajadamy się:))

 

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