There is nothing better on a cold winter day than a hot wholesome soup. I love cooking soups especially during colder months. Mushroom soup, cauliflower cream soup and borsch (beet soup) are my favourite. I wanted to share this recipe of Roasted cauliflower and chickpea soup because we need to survive until the spring, right? And what is the best way to do it? Right, cooking and eating comforting food. I made this soup with a kale pesto and I think it’s pretty cool to combine two kinds of plants of the cabbage family (cauliflower and kale) in one meal. I hope you will like it too!
When Anya (golubkakitchen.com) sent me a message that she would like to send me a copy of her new published cookbook “Simply Vibrant” I was very exited because I loved her blog for a many years since I only started my food journey. Anya makes beautiful and in the same time simple food which is mostly vegan and plant based. I love her clever ideas about the cooking process and ingredients combinations! Although I am not a vegan I like cooking vegan friendly food and finding unusual substitutions for basic ingredients. So there are a lot of reasons why I have put “Simply Vibrant” cookbook on my kitchen bookshelf.
When it comes to my favourite quick lunch I would probably say Shakshuka. This dish is very easy to make, it has a lot of variations so you can use the ingredients you have in your fridge.
I’ve tried to cook this dish with different combinations of ingredients: with olives, capers, anchovy, with sweet pepper, etc. but I always come back to this simple variation with blue cheese addition, so I can say this is my ultimate shakshuka recipe. I would be happy to hear about your shakshuka recipe too!
I was thinking on my Christmas menu the other day and I knew that roasted vegetables are a must. As for me roasted vegetables are never boring, but still I wanted to emphasise their taste and juiciness. So it was clear that I have to think about a dip.
I love pesto. I simply love mixing my pasta with good homemade pesto and I have a good meal for dinner. Pesto and vegetables are great combination as well and I also love how does it look together on the table. I love parsley for it’s sweetness and strong flavour, and I was wondering which kind of nuts can I add to make it play. Read More
Hi everyone! While one of the busiest month of the year has just started I want to help some of you who is still deciding on your Christmas dinner menu. I will share my variations for side dishes along with the tips about cooking for the festive dinner, time saving and some secrets from my personal experience.
Today I want to share with you this easy to make but wholesome and beautiful salad which goes good with red meat as well as with chicken and look good on the festive table.
Parsnips are not so popular as carrots, but I love them for their delicate flavour and sweetness. Roasted with coriander they have earthy flavour which goes great with the lentils! Crispy apples add texture and halloumi make it work all together good. You can try to use oranges instead lemons for the dressing as well.
Autumn season is good not the only for it’s seasonal produce but also for holidays! And as Halloween and Bonfire Night are over this means that we can start to think about Christmas entirely.
I will not surprise you if I’ll say that winter holidays are my favourite! First of all Christmas means a chance for me to see family and friends. Everyone loves Christmas for it’s parties, and for me there is no better party then to spend time with the family. It means a cozy atmosphere, homemade food, family secrets and jokes. That’s why I was absolutely happy when Waitrose contacted me and asked to tell about hosting a Christmas party, making food for my guests and preparing my #HomeForChristmas. My thoughts and advices how to host your perfect Christmas party you can find out by checking my article in this week’s Waitrose Weekend magazine.
One of the meals which reflect my attitude towards good food are pies. I think it’s an excellent option for any party as you can make different filling, serve it either warm or cold, cut into many bites so everyone can try it.
Today I wanted to share one of my favourite pies with you – Onion pie, which I made with red onions and added a handful of dried cranberries which made this pie perfect for any Christmas party!
When I have no time for lunch I make bruschettas. Because they’re simple, nourish, you can use product leftovers and also you can always make it different and tasty in just 5 minutes! Amazing timesaver lunch!
I was thinking about mixing carrots and orange juice for a while and decided to make a tart tatin with it. One thing you need to remember when using juice is that is must be fresh! Juice Buff has More On Keeping Juice fresh if you are not sure how to tell. As you know it’s an upside-down cake with caramelised fruits or vegetables, mostly with apples or pears. I made a vegetable tart tatin with beetroots and to be honest it is my very favourite tart!
This time I glazed sweet carrots with orange juice and sugar and got a brilliant result!
Vegetable tarts sometimes turn in something absolutely magical! Read More
This is one of my mum’s recipes. I like making recipes which my mum used to make many years ago for my own family. Isn’t it magical?
While talking about eggs for breakfast my two favourite ways to cook them are poached and scrambled. But I love to make every breakfast special. I never make two same breakfast in a row. That’s why I need a huge number of breakfast ideas. Frittata is not one of the boring options.