I’ve made a huge amount of galettes this summer! The most of them were with strawberries or mixed berries. And I’m not over with making them. This week I have made wholewheat dough for my galette and filled it with seasonal English plums. I wrote a lot of times that I like how plums turn out in the bakery. And this time it worked as well. I also want to make an attention on this galette dough. It is amazing! Try it with apples, pears or mix all the seasonal fruits together. Use this recipe if you want to get crusty galettes.
I’ve made this jam while thinking about cold autumn and winter days. Nothing is better for me then a cup of a hot tea or coffee with a flavorous jam when I feel sick. A raspberry jam reminds me about my childhood. My mum used to make a classic jam, she boiled it for many hours until jam became dark red in colour and had very rich raspberry taste with amazing flavour. It was my favourite jam to eat in winter. And it is now as well.
Artichokes. These edible flowers are one of the most gorgeous vegetables for me. As tasty as beautiful! I love them just roasted and sprinkled with a lemon juice or with hummus. A week ago I’ve made a tart with artichokes and added a few roasted aubergines. They made the taste more sweet and tender. So buy some artichokes and grab the recipe!
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…
I was always interested in finding some new ways to use seasonal vegetables in particular manner. That’s why I like when vegetables and pastry are combined. I’m a big carrot cake lover, I like how pumpkin puree makes simple brioche more flavorous and beautiful, I really like any vegetable breads etc.
There was one recipe which I always wanted to cook, but I never had a chance to do that. Chocolate bread with courgettes. Sounds interesting, yeah?
Today is my absolutely happy Sunday! We’ve got up very early (if only you knew how I love early mornings!) packed some food into backpacks and will come out soon for the all day long walk in the park.
I really love walking. Yesterday I walked 7 km with my beagle Chantal and today I want more!
Fresh air, blackbird’s singing, Nick’s smile, my dog’s barking, picnic on the grass… these things make me an absolutely happy girl. Nothing is better than to eat some homemade food outdoor. In most cases we take some french and english cheeses, fresh bread or croissants and fruits. Sometimes I make wraps (with green salad, salmon, cucumber and hummus is my favourite) or just sandwiches.
What do you know about the perfect pie? What it should be for you? My main pie-rules are: the pastry is melting-in-your mouth, not over-dry filling, crispy crust. I usually make pies for breakfast preparing dough at the evening before. I make filling and bake my pie in the morning. It saves a lot of time.
You can find some my most loved pies in this blog and today I want to write some words about my perfect spinach pie!
Yesterday the first snow has fallen. I love the feeling when you’re already awake and know that it’s snowfall outside. And you run as quickly as possible to see that you’re not wrong. I love feeling of warmth and coziness, when people run somewhere in a hurry and you are going to make some coffee and have breakfast. I always have some “lazy” recipes for days like that. Today I’ll share one with you. What you know about crumble? Juicy fruits and berries, baked with a crispy crust. But not all crumbles are sweet. This one is with pumpkin and chorizo. Read More
I adore the pumpkins! This colour, smell, useful properties…this list can be infinite. Some time ago we were gathering pumpkins on the parents’ garden and I’ve decided that it would be a good idea to bake smth new with pumpkin. And so I’ve chosen a classical french brioche. It’s a french pastry, which is often served with some butter and jam for breakfast. And a cup of coffee of course. So I added some pumpkin puree to the classical recipe and got a brioche with amazing yellow colour and very delicate pumpkin flavour! Read More