07. March 2014 · Write a comment · Categories: Vegetables · Tags: ,

leek tart frontIf you ever wonder what to bring to your friends’ house party I have a perfect solution for you. Unlike other food that gets bad when cold, this one is great served either warm or cold. This is also perfect as a starter before a sit down dinner with friends or as a side for pan seared chicken in tarragon vermouth sauce, the recipe for which I will post later.
What I like about this recipe is that you can substitute the filling ingredients with whatever you have in the fridge.  Just keep to the egg and milk ratio and it will work with spinach, kale, mushrooms, grated zucchini and/or sweet corn. It starts with your imagination… More »


There are so many ways to fill ravioli that it’s hard to really pick my favorite. Since I love mushrooms and still have some Polish dry mushrooms from my mom in my pantry, I thought I would go for that. When it comes to Polish pierogi I am more of a traditionalist and like to stick to the fillings I ate growing up. So I see ravioli as a way to infuse ideas I would never use for pierogi :)
This time I also changed the dough recipe a little bit and instead of a mixture of olive oil and water I added only olive oil. The dough was super soft and elastic and so easy to knead. The only drawback was that if not covered by a kitchen towel it would dry out pretty fast and cause little cracks in the dough. But taste wise I think it was much better. It was rich and meaty, if you can say that about dough.
With this one I also wanted to make one larger ravioli with a poached egg inside as an extra surprise on your plate. When you cut through the poached egg it will add this amazing creaminess to the sauce. More »