161 Wild Garlic and Walnut Pesto
It's spring again, and so it's time to dive deep into the nature's bounty! Wild garlic pesto, everyone, to celebrate the start of the season.
It's spring again, and so it's time to dive deep into the nature's bounty! Wild garlic pesto, everyone, to celebrate the start of the season.
Gołąbki, as that's how cabbage rolls are called in Poland, are perfect comfort food for early spring: the green of the cabbage invokes freshness we all so crave at this time of the year, and the earthy, steaming hot filling gives comfort, much sought after on still-chilly early spring days.
Much overdue article, as May is almost finished and the summer is about to start. Nonetheless, enjoy the flower photography. Never too much of flowers in life!
The symbol of Krakow with a few-centuries-old tradition. Introducing obwarzanek, my favourite bread from Krakow.
These humbly-looking Banana and Chocolate Chip Cookies are my new favourite way of using old, prickly bananas They're quick to make and delicious. Well, it's not a surprise - everyone knows that banana&chocolate is a match made in heaven.
Changing our attitude to food can go a long way, and with a good breakfast, eaten in a good company - our days can become a little sunnier.
Who doesn't like doughnuts? The problem with them, however, is that they are quite unhealthy, or heavy at least, as most deep-fried foods are. Parniki - the light-as-a-cloud steamed doughnuts that my Mum have been making since as long as I can remember - are my idea for dealing with doughnut craving.
How to explain a liking for this rather acquired taste? For the 4-year-old me, zupa ogórkowa was synonymous with a treat: something I know I'll enjoy, and what is also nourishing and healthy. Or so I was told.
It's healthy, it's nutritious and it is another idea to #freeyourcupboard this spring. Healthy can be delicious!
Did I say I took a few of my babcia's sodzioki, neatly vacuum-packed, to Japan with me once? Yes, I like them that much. Crazy, no?
Did you know that ‘once upon a time, everything baked in an oven that was not bread, was pie’? 'Pie. A Global History' by Janet Clarkson recommends itself for a read.
It takes less than an hour to whip up these little cushion-like dumplings. Served with a bit of melted butter, some sugar and a sprinkle of cinnamon, they are a foolproof mood lifter. At least for me.