A cook who can’t feed herself at times
I stopped blogging because I stopped eating. It was not a choice. Nor an eating disorder. Sometimes life throws so much at us that we bend under pressure.
I stopped blogging because I stopped eating. It was not a choice. Nor an eating disorder. Sometimes life throws so much at us that we bend under pressure.
My kitchen smelled divine when I baked kleicha: the irresistible, faint scent of the proofing pastry exploded in the oven and filled the house with the velvety, comforting smell of spices. I thought cinnamon was the ultimate comfort spice, but now, I think, I have to adjust my opinion. Cardamom is beautiful!
Take advantage of the pumpkin season and treat yourself with colours for lunch. Pumpkin is here to lighten up the November gloom. And don't forget the seeds!
My sister's homegrown tomatoes, a bit of olive oil, a bit of onion, salt, pepper and the star of the show, ground ivy - and the perfect summer salad is ready!
To make a decent flatbread is fairly easy. To make a great one - takes mastery that comes from experience. Don't be disheartened, then, if the first batch of the flatbreads you attempt to produce turns out to be a total disaster. Eat it anyway!
My sister's homegrown tomatoes, a bit of olive oil, a bit of onion, salt, pepper and the star of the show, ground ivy - and the perfect summer salad is ready!
Before strawberries disappear completely this year, here's a recipe for an old-time classic, a dish that many kids in Poland know all too well - and either love or hate.
This year marks my first ever dandelion foraging and jelly making, and I tell you what - as labour-intensive as the process of dandelion preserving is, I'm definitely going to do it next year, too!
Wildflowers exploded on the meadows, and it proved very difficult to ignore their alluring beauty. Below, the recipe for buttery shortbread biscuits with cornflower petals. If they don’t say ‘summer is here’, what does? Happy baking!
Once we realise that food doesn't come from the supermarket, we discover that we're capable of enriching our diets in edibles hitherto unknown. And with the knowledge of where the food comes from - comes respect for it.
When maple syrup is out of reach, this apple, orange and ginger compote is ready to save your morning pancakes.
Do you remember your first bite? Probably not. But the echo of that flavour stayed with you until today. Bee Wilson, in her book “First Bite. How we learn to eat” takes the reader on a journey through the human relationship with food.