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!
If you haven’t got Nina Olsson’s book “Bowls of Goodness” yet this post is the answer why you should have! I was very exited when Nina sent me a copy of her brand new book and couldn’t wait until I could try one of her recipes. Right after I started turning the pages, I stumbled upon one of the very first recipes. Buckwheat porridge with pear and rhubarb compote!
I’m in the process of choosing which recipes to do and share on the blog. Any ideas? This post I’ve made about a month ago but didn’t have a chance to posting it. So here it is! The simplest basic recipe of granola.
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
I grabbed this recipe from my friend. It is amazing! It is not the simplest crepe recipe but it is worth the time to spend to make them. These crepes are so beautiful with all those little bubbles on the surface. Just look at the photos! Thanks to buttermilk they have sour-sweet taste and are pretty nourishing. They are perfect with autumn flavoured jams or just with honey and hot tea.
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?
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?
I told you so many times how much I love courgette fritters, did I? This is one of my top-5 breakfast things. I make courgette fritters at least twice a week. I never get enough of them. Also they are so easy to make! It should be a healthier version with oven-roasting, but I like to fry them on non-stick pan and always add some dill or chives. I recommend to serve courgette fritters with soured cream or creme fraiche. Have a look!
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.
I am a big vegetable lover! That’s true! I like to roast seasonal vegetables and serve them with different dips. I love to make green salads: it’s always like a game for me, which vegetables to combine for next time. But let’s talk about roasted vegetables today.