Saturday, 7 December 2013


Being away from home made me miss some typical Polish cuisine, so for today I've decided to introduce one of the most popular dishes in Poland: Knedle



1 large egg or 2 small
1 cup of flour
500 grams of cooked potatoes
7 ripe plums
2 Tbsp sugar

1 Tbsp butter
2 Tbsp honey
1 Tbsp cinnamon


First, we boil potatoes and mash them when they are ready. We mix the flour, egg and the mashed potatoes - kneading the dough until a non-sticky mass is obtained. Next, we carve the plums and spread sugar and cinnamon over them, we can also add few drops of lemon. From the prepared dough we form small balls (about 6cm wide) and put the prepared plums inside - making sure to seal them properly. Finally, we boil the water and add a pinch of salt. The prepared "knedle" should be gently put into the boiling water and cooked for about 3-4 minutes - until they start to "pop out" of the water. We then prepare the topping by melting the butter and mixing it with honey and cinnamon. "Knedle" are served warm with the cinnamon-honey topping. As always, enjoy!:D

Wednesday, 25 September 2013

End of summer salad

Today I've decided to recreate a salad that I enjoyed during my summer holidays, I hope you will enjoy it as much as I did :)

Ingredients (for 2 servings)

2 beetroots
pepper to taste
salt to taste
garlic powder to taste
2 greek yoghurts
roasted pistachios
lemon juice


On the preheated pan roast the beetroots and season as desired. On the grilling pan prepare the salmon and season it with the mixture of lemon juice, pepper, salt and garlic powder. When the beetroots and the fish are ready, decorate the plate with the fresh spinach leaves. Spoon the yoghurt and form a round heap over the spinach. Top the yoghurt with roasted pistachios and salmon. Serve with roasted pistachios and baked ciabatta bread, enjoy!:)

Friday, 21 June 2013

A superb and perfectly delicious British treat:)

Today I have prepared for you a recipe for my vary favourite British scones. I hope you will enjoy it! Remember that scones are best served hot with a scoop of vanilla ice cream;D


2 cups flour
100g butter
1/3 cup sugar
2 Tbsps baking soda
1 egg - beaten
1/4 tsps cinnamon
1 small apple
3 Tbsps milk


Mix flour, sugar and baking powder. Add butter and mix until crumbles begin to form. In a separate bowl mix small chunks of an apple, cinnamon, milk and the beaten egg. Add the apple mixture to the crumbles and knead until combined. Form a round shape from the  ready dough mixture on a baking sheet and bake for 15-18 minutes in 180°C. Enjoy!:)

Monday, 29 April 2013


Macarons with mascarpone- matcha filling, mascarpone - strawberry filling and mascarpone-honey filling

Today I felt the need to indulge myself a bit and make a little walk down the memory lane by preparing the one and only macaroons :D

150g ground almonds
175g powdered sugar1Tbsp regular sugar
 3 egg whites

matcha filling:
150g Mascarpone 
3Tbsps matcha green tea powder
3Tbsps honey
1 vanilla bean pod

strawberry filling:
150g Mascarpone 
1/2 mixed strawberries
3Tbsps honey
1 vanilla bean pod

honey vanilla filling:
150g Mascarpone
3Tbsps honey
1 vanilla bean pod

First, start by mixing the powder sugar with ground almonds. Next,  proceed to whip the egg whites- when the foam begins to form add 1Tbsp of sugar and whip the whites stiff . Slowly add the egg white foam to the almond  mixture and mix delicately until incorporated. This step is known as macaronage and it requires a lot of attention. To check if the mixture is ready spoon a bit on a plate or a parchment. If you notice after dropping the formed peak incorporates within minutes, it means that your mixture is done. Otherwise you need to proceed with mixing further, but remember not to overmix it as the mixture cannot be too watery.  The ready macaronage pipe on a baking sheet (should be in the shape of coins) and leave it for 2 hours. When the tops of macaroons are dry (check it by touching the macroons with your finger – there cannot be any batter left on your finger). When the macaroons are ready put them into a preheated oven at 180°C for about 15 minutes. The perfect macaroons should develop a “foot” – see the picture. After the 15 minutes take out the baking sheet  and let them dry.

While The macaroons are cooling, prepare the fillings by mixing together the ingredients. Put the ready fillings into a refrigerator for about an hour. Slowly remove the macaroons from the baking sheet and fill them with the creamy mixture. Enjoy:)

Tuesday, 23 April 2013

Fruit - the highlight of my day!

Spring and fruit are a match made in heaven and that's way for today I've prepared some sweet mini tarts with some of my favourite fruit!


2 tbs heavy cream
150 g chilled butter, chopped 
1 1/2 cup all-purpose flour
2 Tbsps brown/white sugar
2 egg yolks
1 egg
2-1/2 cups milk
1/2 cup sugar
2 Tbsps cornstarch
2 egg yolks
1 vanilla bean
1 tablespoon butter
shredded chocolate for decoration

Place all the ingredients for the crust together and knead until fully incorporated. Form a ball, wrap it up in foil and put in a refrigerator for at least two hours. In the meantime, heat 2 cups of milk  and ½ cup of sugar in a saucepan. Combine cornstarch with the ½ cup of milk, add egg yolks and mix well. When milk starts to boil, remove the saucepan  from the heat and stir in the prepared mixture (milk, cornstarch and egg yolk). Stir until it begins to thicken and cook for 1 minute. Remove from the heat and add vanilla bean and butter – stir until combined and then set aside to let it cool.
Preheat the oven to 180°C. Take out the dough ball and spread it evenly on small tart molds (greased with butter). Prickle the centre of the pastries with a fork and bake for about 25-30 minutes. When the pastry shells are ready, you can spread the melted chocolate and set aside to cool. When the crust and chocolate have cooled, put the pastry shells for at least an hour in a refrigerator, to let them chill. Fill the shells with the prepared cream and decorate with raspberries and blueberries – garnish with shredded cho

Sunday, 21 April 2013

A fluffy pavlova with oranges and mascarpone-advocaat cream.

Have a bite of  a fluffy pavlova with oranges and mascarpone-advocaat creamJ
Long time no see…but it’s spring finally and I’ve found some time to prepare something for my sweet tooth ;P
My spring premiere recipe is  mini pavlovas, I hope you will enjoy them;)

4egg whites
1 cup sugar

500g mascarpone 
3 Tbsps avdvocaat
1Tbsp vanilla sugar


Beat the egg whites until stiff, add sugar (one spoon at a time) and mix further until combined. Spoon the mixture on a baking sheet and put in the oven for about 15 minutes at 220°C. When the peaks are lightly brown, turn down the oven to 100° and bake for an hour. In the meantime, mix all the ingredients for the topping. When  pavlova is ready, let the meringue cool in the oven for 1.5 hour and decorate it with the topping and oranges or other fruit of your choiceJ