Hi guys! As you know my blog was nominated as a finalist for Cucina Blog Award 2018 and I can’t tell how happy and exited I am! First of all I want to say my big “thank you!” to all of you for your votes, kind messages and support! You are truly amazing! Just a few days left before the ceremony and I can’t wait to meet all the beautiful people at the event in Milan. Meanwhile as a thank you I want to share this beautiful Rhubarb Upside-Down cake recipe. I hope you will like it!
I often face a question – where to find inspiration? I always say that I don’t need to search for it because all the most beautiful had been created by nature. I just need to go to farmer’s market and buy some seasonal goodies. I was wondering for a while what to cook with beautiful blood oranges which are on season right now and just then I bought a bunch of beautiful pink rhubarb and got the answer. A dessert! A crumble!
These days I tried to remake one of my favourite pancakes with squash but adding sweet potato instead. It tasted similar but more delicate and I like it!
These days I have absolutely no time. Holidays are coming, the baby needs more mama, my dog needs to play every day and I was trying to share this recipe for more than several weeks. Sorry about that! But finally I found the time to do that! Because this recipe is very simple but so delicious! These brownies can be a perfect sweet gift for your friends for upcoming Christmas holidays. Mix the ingredients, bake them, cut into squares and place into the little bags. I think your friends will love you so much more after this chocolate gift!
I can never say “no” to chocolate. It is the best sweet thing for me ever. Every time when I’m choosing what to order in a cafe – a cheesecake or a brownie – the latter always win. The same happens in my kitchen – I like to experiment with my old favourite recipes adding chocolate or cocoa. This time I upgraded my favourite recipe of clafoutis. I made chocolate clafoutis with pear and also added a little bit of delicious Gorgonzola which made this recipe especially tasteful! Read More
Fig season is one of the best seasons! I think the best way to eat them is just raw, or adding to salads or place on the top of bruschetta with goat cheese and honey. I’ve roasted my amazingly ripened figs with honey and pistachios. It’s a very simple way to get a delicious dessert or make morning porridge more appetising!
My favourite season has started and it means that I will have a lot of time for new seasonal experiments. How I love the start of new season! I also will be glad to hear about your favourite food ideas! The fall season also means plenty of vegetables. Very rich, deep tastes of butternut squash, kale, cauliflower, wild mushrooms, figs, apples, pears, plums…
While coming up with the next recipe for the blog I realised that I haven’t made cakes for a long time! I wondered what cake should it be and decided to make crêpe cake first time in my life. Because it seemed to be a very summer, easy, light cake but the main reason was that I adore thin crêpes.
Summer is for simple and quick to prepare treats because you have so many things to do while the sun is shining and the days are so long. Last weekend was very hot in London and I didn’t want to bake anything, but I had beautiful berries from a farm market and decided to make simple pretty summer sweet cakes. I baked the easiest cookies in the world – shortbreads, made mascarpone cream and added the mix of fresh summer blackberries, raspberries, blackcurrants and gooseberries.