Buckwheat apple pancakes with caramelized plums

Buckwheat apple pancakes with caramelized plums

I always dream about sunny autumn. When I get up in the morning and I can admire all the colors of the season dancing on the tops of the trees in the park. Still a bit of green, more and more browns, yellows, oranges. With a cup of coffee in my hand I admire the sunlight falling onto those colored leaves and I’m enjoying breakfast. Apples, plums, cinnamon. Nothing else is needed. Read More

Pumpkin risotto with green peas

Pumpkin risotto with green peas

I can never get bored with pumpkin. When it’s the season, I bake it, I fry it, I cook it. I mix it with so many things that I lost count already! This time I made a pumpkin risotto with green peas, so give it a try! Read More

Tajskie curry z dynią, tofu i zielonymi warzywami

Thai pumpkin curry with green veggies & tofu

My love to pumpkin and curry has to be used together. So I added my precious pumpkin to Thai curry paste and  it turned out they go together so well! Here it is – Thai pumpkin curry with green veggies & tofu. Read More

Zupa marchewkowo dyniowa z cukinią

Pumpkin carrot soup with zucchini & ham

My beloved pumpkin is everywhere now! Finally! It screamed to me from all groceries. So I took her home. But zucchini and carrot became extremely jealous, so I had to take them too – as well as broccoli, since he almost started to cry. I took them all home to take care of them. And I blended them. That’s how cruel I am. But how tasty was this adoption! Read More

Pełnoziarnisty omlet pieczony ze śliwkami

Wholegrain baked omlette with plums

Season for plums is blooming! It’s almost a crime to ignore them when cooking and baking in autumn. They are healthy and delicious, as well in savory meal as in sweet ones. Combined with cacao and cinnamon they are just perfect. And that’s what this wholegrain baked omlette with plums is all about! Read More

letcho with millet groats

Letcho with millet groats

Everyone knows letcho. Hungarian meal, full of paprika and tomatoes. Splendid for summer. Sometimes you make them vegetarian, sometimes you add zucchini. There are myriad variations of it. This time I decided to mix it with my beloved millet groats. And it goes together so well! Read More

Chocolate millet pudding with chia and forest fruits

Chocolate millet pudding with chia and forest fruits

Here I present you a splendid chocolate millet pudding with chia and forest fruits – black currant and raspberries, with a little bit of matcha powder. It’s a perfect breakfast – very nutritious, delicious and glamorous! Plus, its dietetic – no sugar or other unhealthy additives.   Read More

Makaron z pesto pietruszkowym i cukinią

Pasta with parsley pesto & zucchini

A perfect meal should be delicious, fast and easy to prepare and health. And this pasta with parsley pesto & zucchini it’s a perfect meal indeed! It was created out from nothing – from almost empty fridge and lack of time. And it is so tasty! Read More

Berlin is so cool

Berlin is so cool! Berlin off the beaten path

You’ve probably heard that a lot, but here it goes again – Berlin is so cool! My first impression about most of the places I’ve visited and likes was – how beautiful it is. But not with Berlin. The first and the last impression is – it is so amazingly cool, really! It’s not that Berlin isn’t beautiful at all – it is. Plenty of places remind me about Paris, some of the about Netherlands. But within it all – everything is so artistic, full of cafes, bars, small restaurants, cool people. In general – you just want to be there. Read More

Shakshouka with fava beans, corn & mozarella

Shakshouka with fava beans, corn & mozzarella

My favorite weekend breakfast. The basis of Shakshouka are tomatoes and eggs, but there can be thousands of its versions. And that’s what I love it for. You can adjust it to yourself, to the weather, to your mood and to seasonal vegetables. Mind you, shakshouka means a mixture in Tunisian Arabic and both in Tunisia and Israel, where it became immensely popular, its composition changes seasonally. It is most delicious when eaten straight from the frying pan, with fresh bread you can dip in the sauce. My variation diverges quite significantly from its Tunisian original, but a bit of cumin gives an oriental flavor to the vegetables. Well, let’s get the pans start to fry! Read More