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.

Sunday, 16 March 2014

Cloud-Like Poached Cod

Today I bring you a light brunch recipe: poached cod with leek, parsley and seasoning.


2 cod fillets
400 ml water
2 slices of lemon
sliced leek
1 tsp pepper
1 tsp salt
3 tbsp white wine


Put the slices of leek in water add salt and bring to boil. Put in the cod season with pepper and add white wine. Cook the cod until the flesh becomes flaky. Take out the cod fillets, place them on two plates, pour two spoons of the broth over them and decorate with parsley and lemon slices.
Enjoy :D

Thursday, 27 February 2014

Polish Fat Thursday Treat: Faworki

Today is the day for all those lovers of sweets - Fat Thursday! In celebration of this amazing day I bring you Faworki :D


2 egg yolks
200 grams flour
100 grams yoghurt
1 pod vanilla bean
1 tsp sugar
1/2 tsp salt

Mix yoghurt, eggs, vanilla beans, salt and sugar in a bowl. Add flour and knead the dough until it stops sticking to the hands. Roll the dough to a very thin layer and cut small stripes around 13 cm long and 1.5 cm wide and cut holes in the middle. Take the stripes and put one end through the hole to obtain a twisted shape. Put the prepared Faworki on a tray with paper and bake in an oven at 180 °C for around 10 minutes. Enjoy!:)

Wednesday, 26 February 2014

Every time is pizza time!

Today I want to indulge you with my veggie/meat pizza recipe, enjoy :)


10 grams dry yeasts
1.5 cup whole wheat flour
1 cup regular flour
1 cup lukewarm water
1 tsp salt

Topping: can be aaaanything ;)

1 red pepper
1 can of corn
yellow cheese: Gouda
half of zucchini
few mushrooms
1 package of broccoli sprouts
1 onion


Mix the two types of  flour, dissolve yeasts in the lukewarm water. Add the dissolve yeasts to the flour and add salt. knead the dough for 15-20 minutes. Leave the dough covered with cloth for an hour. When the size of the dough doubles, spread the dough on the pizza form and spread all the ingredients. Bake your pizza for 20 to 25 minutes in 180°C until the crust is golden. Serve straight from the oven, enjoy;)

Friday, 31 January 2014

Pasteis de Nata with budyn ;D

Ola! Today I want to introduce you my very special receipt for Pasteis de Nata with Polish custard-like filling - budyn !;) I hope you will enjoy it!;D


500g filo pastry

4 Tbsp potato flour
3 Tbsp sugar
1 Tbsp vanilla extract + one vanilla bean pod
500 ml milk
6 egg yolks

Cut the filo pastry into squares (11 cm) and place them on a muffin tray. Next, prepare the filling. Place flour, eggs, sugar and vanilla extract + beans in a pot and stir. Gradually add milk - constantly stirring. turn on the fire and stir until all the ingredients combine into an even mass. Keep the mixture on a fire and stir energetically till it turns into a thick mass. take the custard from the fire, let it cool for a bit and then fill the filo pastries with it. Bake in 250°C until brown. Sprinkle the ready pastries with cinnamon and powdered sugar, enjoy!