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Health in the Kitchen

 
 
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Bruschetta with tomato passata and herbs


Slice the French loaf into small slices and pour a spoon of olive oil and JAMAR tomato passata on each one, add a slice of mozzarella cheese and garnish with herbs. Bake in an oven heated up to 120°C until the cheese starts to melt and the bread becomes crispy and golden brown.


Prepare time: 15 minuts  
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Honey-chocolate balls


Put flour, oatmeal, baking powder, salt and cocoa into a bowl. Stir everything thoroughly with a spoon. After that pour in the oil and stir once again until you get a consistent mass, then add the golden syrup and water. Stir again to get a consistent mass. Put the mixed ingredients in a refrigerator for about 30 minutes. Heat up the oven to a temperature of 170°C. Form the pastry into balls and place them on a baking tray with baking fat spread over it. Place in the heated oven and bake for 20 minutes


Prepare time: 15 minuts  
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Crisp cookies with marmalade


Place all the ingredients on a pastry board along with the margarine cooled in the fridge and knead the pastry. Put the pastry in food wrap foil and place in the refrigerator for about 30 minutes.

Roll out the cooled pastry into 5mm thick sheets, cut the cookies using cookie cutting forms of your selected shapes: hearts, stars, flowers. Place on baking trays and bake in an oven heated to 180°C for about 15-17min until the cookies are golden brown. After baking decorate them with JAMAR marmalade.


Prepare time: 15 minuts  
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Sponge roll with marmalade


Whip the egg whites until they are stiff, gradually adding sugar. After the sugar fuses with the whites, add the yolk and stir thoroughly until you get a consistent, fluffy mass. Finally add sieved flour and baking powder. Spread the mass on a large, rectangular baking tray covered with baking paper and even out the surface with a spatula.

Bake about 20 minutes in 180°C at the mid-height level of the oven. After baking delicately turn the cake over with cloth sprinkled with powdered sugar.

Also sprinkle the surface of the cake delicately with powdered sugar and roll it with the cloth. Put aside for the cake to cool off. After the sponge cake is cold, you can delicately sprinkled with raspberry juice and spread the JAMAR marmalade over it. Roll the sponge cake again, you can sprinkle it with powdered sugar again, and it’s done.


Prepare time: 15 minuts  
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Chicken with peas and JAMAR tomato passata


Rinse and dry the chicken breast, dice it and season with salt and pepper. Heat up 2 spoons of olive oil in a frying pan, add the pieces of chicken and fry for about 1,5 minutes until they are lightly brown. Add the JAMAR tomato passata and canned read beans with the dense pickle, season with salt and pepper, add the chili pepper and boil for another half a minute. After that, squash some of the beans with a fork in order to achieve an appropriately thick consistency. Put portions on plates, sprinkle with the chopped parsley and pour a little olive oil. Serve with bread or rice.


Prepare time: 15 minuts  
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Meatballs in tomato sauce, not just for children


Mix the minced meat with eggs, onion and bread crumbs, season with salt and pepper. Put the formed meatballs into mildly boiling water, so as to submerge them completely. Boil on medium heat for approximately 40 minutes. After boiling add 1 bottle of JAMAR tomato passata with tomato chunks and season with the spices. Serve with potatoes or rice and your favorite salad.


Prepare time: 15 minuts  
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Cold stew from borsch concentrate


Whisk the sour milk and cream adding the red borsch concentrate. Add the hard boiled eggs cut into eight parts, the peeled and sliced cucumber, washed and sliced radishes, as well as chopped dill. Season with salt and put in the refrigerator to cool.


Prepare time: 15 minuts  
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Mexican tomato and bean soup


Chop the onion and braise on olive oil. Add the squeezed garlic, cumin, finely chopped chili pepper. Fry these ingredients for 1 minute. Chop the tomatoes after blanching and removing the peel. Drain the beans. Pour the broth and tomato passata to a pot. Add the beans, tomatoes, oregano, chocolate and sweet paprika. Boil everything and then let it stew for about 15 minutes. Add lemon juice and season with salt and pepper, also adding the tomato concentrate. Serve with a spoon of cream and parsley.


Prepare time: 15 minuts  
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Traditional Polish Zur with mushrooms


Peel and chop the soup greens, onion, garlic, and cut the previously soaked mushrooms into strips. Prepare the sausages and bacon. Cut the hard boiled eggs into quarters.

Put the soup greens in cold water, add the mushrooms, pepper, salt, bay leaves and allspice. Boil the ingredients for about 30 to 40 minutes under cover. Drain the newly made brew so as to leave the mushrooms. Fry the bacon, sausages, marjoram and onion on the lard. Add this to the brew and boil for about 10 minutes. Add the Zur and ground garlic and boil a little more. Serve with eggs and garnished with parsley.


Prepare time: 15 minuts  
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Salad with celeriac and pineapple


Dice the pineapple and drain the celeriac. Slice the cherry tomatoes in half. Rinse and dry off the rocket. Fry the hazelnuts in a frying pan. Carefully peal the orange, so as to not lose any juice. Combine all the ingredients and pour the balsamic sauce mixed with orange juice over it all.


Prepare time: 15 minuts  
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