Member Agata Imirowicz
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Agata Imirowicz posted an update 2 weeks ago
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Time for lunch 🙂 Today I would like to share a simple yet very aromatic salad made from seasonal raspberry tomatoes, pickled baby cucumbers, burrata, fresh oregano and a touch of deep flavored extra virgin olive oil:) The perfect element of crunch is added with yeast puff pastry twists 🙂
#platingChallenge
Maloles Muñoz, Cary B and 5 others9 CommentsView more comments-
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it looks so fresh and delicious!
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Thank you❣️ indeed it was just splendid 🤌 It is wonderful to use the season of spring and all its delights 🌸
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Agata Imirowicz posted an update 2 weeks ago
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Time for lunch:) In Poland baby cucumber season has started, and that means – pickles with herbs! I made this batch yesterday, crunchy and fragrant today😻 served with green beans and omlette coated chicken breast:)
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That plate looks amazing, Ágata! I was really intrigued by the idea of chicken coated in omelette,it sounds like such a clever way to add flavor and texture.
And those freshly made pickles must be super crunchy and fragrant, especially with herbs what a treat!Did you use fresh dill? I ask because there’s something very green in the photo that…
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Hello, Yes, you are right, there is fresh:dill, fennel, horse raddish, garlic and dry coriader. The trick is to pour in hot water with salt, leave open for 30mins, cover, put into a cupboard or dark place to chill(2,3h) and then put into the fridge❤️
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Agata Imirowicz posted an update 2 weeks ago
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Today I would like to share my dish for lunch:) Fried halibut on butter; coconut milk rice, shrimp shell broth and all finished off with some lemon zest and spring onion. This is a very delicate yet rich in flavor dish my whole family truly enjoys.
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What a delight, Ágata!
Thank you for sharing your dish with us it’s beautifully presented, and the contrast of colors makes it even more appetizing. The combination of fried halibut with coconut rice and shrimp shell broth sounds so sophisticated and full of flavor.
Did you make the broth from scratch? I imagine it adds a really rich depth to… Read more
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What a gorgeous and comforting dish! 😍 The fried halibut looks perfectly cooked, and pairing it with coconut milk rice and that deep shrimp shell broth is just chef’s kiss—elegant, flavorful, and full of heart. The lemon zest and spring onion on top add the perfect fresh lift. A dish that clearly comes from both technique and love!
Your… Read more
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Agata Imirowicz posted an update 2 weeks ago
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I would like to share my Dashi miso with a touch of shitake mushroom broth, shitake mushrooms, marinated shrimps in shichimi spices and slightly stir fried with marinated tofu in sesame oil, ponzu and water, plus wakame and vermicelii rice noodles. An absolute umami dream journey through taste! Thank you #Hideki Matsuhisa for your…
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This sounds like an umami explosion! 😍 The combination of dashi miso, shiitake mushrooms, marinated shrimp, tofu, and wakame is just a flavor journey waiting to happen. The addition of ponzu and sesame oil brings a perfect balance of richness and freshness! 🍤🍜
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That miso dashi looks amazing!
You can tell you put a lot of thought into the ingredients and how they work together—the broth with shiitake mushrooms and ponzu must add such incredible depth. The shrimp with shichimi and the marinated tofu bring so many layers of flavor, and the thin noodles tie it all together with a smooth, light… Read more1 - View more comments
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Agata Imirowicz posted an update 2 weeks ago
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Francesca Ferreyros inspired #Nasi Goreng – Fried the egg on sesame oil for a light twist:) Thank you for the inspiration! Amazing taste!
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A beautiful tribute to Francesca Ferreyros’ bold flavors! 🍚🔥 That sesame oil-fried egg sounds like the perfect twist—nutty, aromatic, and just enough to make your Nasi Goreng sing. So glad you shared this—now I’m craving a bite! 😋🥢✨
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That Nasi Goreng looks amazing, Agata! It looks really tasty and colorful, and frying the egg in sesame oil was such a clever idea to boost the flavor. Did you notice if the sesame aroma held up after frying? Sometimes those little touches make all the difference.
I also liked how you balanced the dish with fresh veggies — it gives a great… Read more- View 2 replies
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