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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.


Ingredient:

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

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

Directions:
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.

Frosting:
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.

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

Ingredients:


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

1 cup coconut milk

Directions:
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!

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.

Ingredients

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

Directions 

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!

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;)

Recipe:

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

Dressing:

natural yoghurt
broccoli sprouts

Directions:

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.

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.

Ingeredients

 

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



Directions

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.

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

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



Directions 

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

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! :)

Ingredients

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





Directions

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.

Cloud-Like Poached Cod

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

Recipe

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





Preparation

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

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

Recipe 

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



Directions:
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!:)

Every time is pizza time!

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

Ingredients:

Dough:
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 ;)
spinach
1 red pepper
1 can of corn
ham
yellow cheese: Gouda
half of zucchini
few mushrooms
1 package of broccoli sprouts
1 onion



Directions:

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;)

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

Ingredients

500g filo pastry

filling:

4 Tbsp potato flour

3 Tbsp sugar

1 Tbsp vanilla extract + one vanilla bean pod

500 ml milk

6 egg yolks

Directions
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!

Knedle

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

Ingredients

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

topping:  
1 Tbsp butter
2 Tbsp honey
1 Tbsp cinnamon

Directions

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

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

Directions

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!:)

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


Ingredients

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




Directions

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!:)

Macarons!!!:D

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

Macarons:

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

Directions:

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:)

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!

Crust 

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

Topping

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

Directions

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 chocolate.

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;)

Ingredients                                                    

4egg whites

1 cup sugar

Topping

500g mascarpone 

3 Tbsps avdvocaat

1Tbsp vanilla sugar

Directions

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