Monday, 16 January 2017

What's up, Doc

Hello world!

I have been craving a good carrot cake for a long time. Believe me, it not an easy thing to make or find.
Today I would like to share with you one of my favourite: carrot cake with millet cream.


1/2 cup of brown sugar          
1/2 cup of honey
3/2 cup melted coconut oil
1/2 cup regular yogurt
2 teaspoons vanilla extract
2 cups whole-wheat flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 cups grated carrots

For garnish:
1/2 cup pistachios

cooked in milk millet
1/2 cup of honey
1/2 tsp vanilla bean

First, combine the dry ingredients and the wet ingredients separately. Mix both until combined.
put the mixture in a round cake tin - around 23cm. Bake for 60 minutes in 180°C.

Cook the millet in milk. When the milk has completely soaked in, leave the millet for 15 minutes to cool. Blend the millet add honey and vanilla. Mix together until combined. Pour the mixture over the cake and decorate with chopped pistachios.

Sunday, 22 November 2015

The coconut millet cake

Dear fellow food lovers ;) 
It’s been a while since my last update as I was mercilessly dragged by my obligations and forced to postpone my food based hobby until today. But fear no more as today I present you with my very new recipe; the coconut millet cake ;D


1 cups of millet
1 cup of flour
4 Tbsp of honey
1/2 cup shredded coconut
1 cup coconut milk

First, cook the millet in milk. When the milk has completely soaked in, leave the millet for 15 minutes to cool. Blend the millet, add honey the shredded coconut and 1 cup of flour. Mix together until combined.

Pour the mixture in a small cake tin. Bake for 60 minutes in 180°C. Decorate with shredded, toasted coconut and fruit of your choice. Enjoy!

Sunday, 28 September 2014

Polish Doughnuts

The fall is already here and to ease my transition into a new season I have prepared my ultimate comfort food for the rainy days.


25g fresh yeast
3/4 cup sugar
3 Tsps of grain alcohol
3 cups flour
8 egg yolks
pinch of salt
1/3 stick of melted butter
1/5 cups of milk
cherry preserve
2 pods of vanilla bean


Crumble the yeasts and add 1/2 cup of lukewarm milk.
1 cup of flour mix with 1 cup of boiled milk and mix with a wooden spoon so as to get rid of the clumps and leave to cool. To the cooled milk and flour mixture add the prepared yeasts and the remaining flour. Mix everything, cover with a cloth and leave in a warm place for about an hour so that the dough to rises and doubles in size .Beat the egg yolks with the sugar and vanilla beans and add to the dough. Add the alcohol and knead the dough until combined. Next add the melted butter and knead well, cover the ready dough with a cloth and leave in a warm place to rise.

From the ready dough form small balls the size of an egg. Each ball flatten a bit and put one to two spoons of drained cherries preserve. The ready balls put on a cloth and cover so as to allow them to rise further, The ready doughnut balls bake for 20/25 minutes in 175°C.

The ready doughnuts serve with powdered sugar or melted chocolate. As always, enjoy!

Thursday, 11 September 2014

Time Savers: Zucchini Fritters

Today I have prepared for you one of my favourite zucchini recipes to brighten your last days of summer: zucchini fritters. These lovely little cakes are super easy to prepare and even easier to eat;)


1 large zucchini - grated
1/2 carrot - grated
1 onion - chopped
1 egg
a pinch of salt
pepper to taste
1/2 cup of all-purpose flour
chopped parsley
2 tbsp olive oil


natural yoghurt
broccoli sprouts


First, remove the excess of water from the grated zucchini with a paper towel. Mix all of the ingredients and heat the oil on a pan. When ready, form small cakes out of the mixture and fry on the pan on both sides until golden. The ready fritters should be served warm with yoghurt and sprouts, enjoy.

Saturday, 23 August 2014

Mushroom Season

Asparagus is one of my favourite vegetables and chanterelle are my favourie mushrooms.
That is why seeing these two ingredients in my refrigerator I have decided that today is the day for them to be joined together in this delicious afternoon snack.


A bunch of asparagus
Oil of olive for sprinkling
lemon juice

Chanterelle sauce
2tbsps conola oil
1cup chanterelle
1/2 small onion - chopped
1/2 tsp salt

Preheat the oven to 200°C and prepare the asparagus by getting rid off the woody ends (bend and snap).
Put the asparagus on a baking tray and drizzle them with lemon juice and oil. Bake them for about 20 minutes.
To prepare the sauce, saute the chanterelle in oil with the chopped onion far about 8 minutes or until brown.
Arrange the asparagus on the plate and spread the prepare sauced on the top.

Saturday, 3 May 2014

Classic Italian Tiramisu

To celebrate the first weekend of May I've decided to go classy. Without further ado, I present to you the one and only, Tiramisu! :D

350g Mascarpone cheese
2 egg yolks
50g sugar
10 ladyfingers
10 tsp Amaertto
2 tsp instant coffee
1 pack of instant chocolate


First, mix egg yolk and sugar in a bowl over a boiling water. Add the cooled egg mixture to the Mascarpone cheese and mix together. Prepare the instant coffee and set aside to cool.
On a plate spread 10 ladyfingers and pour 2 tsp of Amaretto over 5 cookies and 2 tsp of brewed coffee over the other 5 cookies.

Spread 5 ladyfingers on a separate plate. Next, spread the Mascarpone mixture evenly over the soaked ladyfingers. Spread another layer of cookies over the Mascarpone mixture and cover with another layer of the prepared Mascarpone mixture. Decorate with chocolate and, as always, enjoy! :D

Tuesday, 1 April 2014

Lazy oatmeal banana cookies :D

Recently I've been lacking energy and feeling extremely sleepy, but the spring has arrived and we all need a little boost of energy that is why today I present you my little lazy oatmeal cookies, enjoy! :)


2 cups oatmeal
3 ripe bananas
3 Tbsp honey
1/2 cup dried cherries


Mash the bananas in a bowl and add oatmeal, honey and dried cherries. Spoon the dough on the baking sheet and bake for 15 minutes in 180°C.