easy cooking – style dispenser

The Cooling Effect

Published on July 27, 2019July 27, 2019 by wojtekvanportekLeave a comment

Temperatures are rising, summer is in full swing. London is blazing in the heat, and the last thing one wants to do is eat a hot meal. Gazpacho seems to be the obvious menu choice; HOWEVER this cold beet and kefir soup is just, well, on another level. Not only is it delicious and healthy ( thanks gut friendly bacteria!) but above all, it couldn’t be easier to make.

To make 4 portions, all you need is:

1 litre of kefir
4 medium cooked beetroots
(you cay buy them in stores, you don’t want to cook them yourself)
a half of organic cucumber
a bunch of radishes
finely chopped chives, dill, 2 garlic cloves
coarse salt and pepper

Grate cucumber, radishes, beets and place all in large bowl/cooking pot.
Finely chop the garlic, chives and dill and add to the mixture.
Season with salt and pepper.
Pour in the kefir and combine gently with the other ingredients.
Rest in fridge for 4-12 hours – the longer it rests the richer the flavour .
Season as needed and garnish with a boiled egg and greens.

Enjoy!💞

the cooling effect

Chinese ginger broth 🌶

Published on April 15, 2018 by wojtekvanportekLeave a comment

It is that time of year – no more winter, not yet spring (unless 10C and continuous rain seems like a spring to you). I find Chinese broth just the perfect meal for when the weather is in transition. Plus, cooking in a large quantity, you could use this as a base for other meals!

To cook 4 litres ( full large pot ) of this delicious liquid you’ll need:

2 medium onions,
2 red chillies
bunch of spring onions
4 pearl onions – they’re such great flavour enhancers
1 whole organic chicken
4-5 garlic cloves
100g ot a few generous chunks of fresh ginger
3 tablespoons of cane sugar
a glass/300ml of Chinese cooking wine

Add all the ingredients – except the chicken – into the water and simmer in a large saucepan over high heat. Once boiling, add the whole chicken and depending on the size of the chicken, simmer on a reduced heat for about 30-40 mins.

Allow to cool. Skim any excess fat from the surface and discard the solids if you prefer it clear. Serve over the rice noodles with fresh chilli if you like it 🌶🌶 and garnish with yuzu pepper.

not so rocket science, rocket salad

Published on December 31, 2017December 31, 2017 by wojtekvanportekLeave a comment

It’s one of these super easy meals, which despite minimum effort they still manage to look, well, super appetising.

You’ll need:

a bag of freshly rinsed rocket,
3 smoked mackerel fillets
2 medium ripened pears
about 100/150 g of stilton/gorgonzola cheese
1 small green onion
smoked almond flakes
olive oil, balsamic glaze

Place rocket in the serving bowl and follow with the rest of ingredients; thickly sliced pears, shredded smoked mackerel, chunks of cheese and thinly sliced onion.
Sprinkle generously with smoked almonds and finish with olive oil and balsamic glaze.

Enjoy!

Braised pollock

Published on February 28, 2016 by wojtekvanportekLeave a comment

I am a big fan of fish, pollock in particular. Mostly because this type of fish was often served by my Mum when my hungry brother, sister and I got home from school. She always kept extra pieces frozen for emergencies, but most of all she knew that thanks to its white, chunky yet delicate flesh, Pollock was a lighter and healthier alternative to meat. To cut a long story short; Mamunia (our affectionate petname for our Mum) is a master in one particular fish-based meal; Greek style fish. Although the origins of this meal has nothing to do with Greece, its named that way in my home country and usually served for celebratory occasions. Not in our house. It was the ideal meal when she had limited time and wanted to make something easy for the whole family. My version is slightly updated with ingredients such as capers and lemon zest. As a result you’ll get a traditional meal with modern twist. I served it to Mamunia once with mixed feelings whether she’ll like it…or not. And let me tell you, there’s no bigger pleasure when your Mum is asking for an extra portion of what you’ve cooked!

Ingredients:
3 peeled carrots
1 medium peeled parsnip,
1 medium leek
1 large onion (Spanish is best)
1 unwaxed lemon, few bay leaves
2 tbsp of marinated capers, 4 allspice corns
bunch of lemon thyme, salt, pepper
1 bottle (700ml) of tomato passata

Pollock fillet seasoned with capers, thyme, lemon zest and pepper.

Season the fillets and place them on a baking tray. Add capers, thyme and lemon zest.
Bake in the oven for 10-15 mins at 180C

In the meantime chop onion and leek and stir in a lightly oiled heavy bottomed pan with allspice and bay leaves over a low heat. Then add grated carrot, grated parsnip and sweat until veggies are tender. When it’s time, pour the passata into vegetables and cook thoroughly. Place everything in an oven proof dish with baked fish and leave in the warm oven for another 10 mins.

Processed with VSCOcam with s3 preset — Version with poached egg and chopped parsley-my favourite!

Spontaneous Sea Bream

Published on February 10, 2016 by wojtekvanportekLeave a comment

This dish is another example of a quick but lip-smacking idea for an afterwork dinner. It’s easy to pepare. Each of the ingredients takes the same amount of time to cook, so there’s no worry that something will get cold whilst preparing the others.

The way I prepare it:
season filet of fish (sea bream in this case) with white pepper and miso soup topping (they soften into the flesh adding an amazing flavour)
Simmer white buckwheat in medium size pot with salted water for 15 minutes, whilst sauting asparagus slowly with butter in a non sticky pan.

Processed with VSCOcam with s2 preset — sauteéd asparagus

cooked buckwheat — cooked and seasoned buckwheat ready to serve

Few suggestions:
– Bake the fish wrapped in aluminium foil at temperature of 180C.
It will keep the fish moist and prevent from drying.
Put the wrapped fish in the oven when you begin to simmer the buckwheat for perfect timing.
– Sauteé asparagus on the medium heat with good butter, they soften beautifully and prevent butter from burning out.
– Simmer the buckwheat in salted water rather than seasoning afterwards and leave to rest for a few minutes before serving.