Mazurek is a very sweet and flat cake decorated with dried fruits and nuts, which is baked in Poland for Easter. And although it is supposedly a unique Polish shortcrust pastry, it has most likely eastern origins and came to Poland via the spice-trade route from Turkey. But no one seems to remember that nowadays. Just for the record.
My grandmother makes one each year, my mum hates it and I fell in love with it just now. The thing with me baking is that I tend to read the first half of a recipe and then get disappointed if it doesn’t work out. This kind of flexibility (a.k.a not following the recipe) works really well with savoury dishes, but is a no-go when it comes to baking. I learned this basic truth by repeating the same mistakes over and over again. And yet, I mastered this recipe which is super easy to make for all kinds of bakers out there.
I have to admit, I was trying to make it fully vegan, but the crust was so far away from the original that I just converted it to surprisingly delicious pralines (head to our instagram account to see the result). So for now, I have just used spelt flour to add a healthy tweak to the pastry and I will continue optimizing the vegan version for the next Easter. I promise.
Whether you celebrate Easter or not – doesn’t matter. It’s always good to try out a new cake recipe, especially with a whisky twist. Long story short: Enjoy your holidays guys and see you soon!
Continue reading WHISKY AND SALTED DATES ORANGE CARAMEL MAZUREK
I read once that our taste buds change every seven years. And although this theory sounds a bit fishy, there are indeed some things (besides movies) which I rediscovered after many years. As a child for sure there were some things that landed on your plate which made you cry. Was it broccoli? Was it brussels sprouts? Well, for me it was butter. And look at me now – I simply adore butter. When I recently visited London, I tried brown butter for the very first time. Now I use it with pasta, vegetables, cakes, desserts… the smell is amazing and even though I cook mostly vegan, butter is now one of the few things I can’t imagine cooking without.
Jerusalem artichokes also met my taste buds in London for the first time. I was expecting something more in the taste like the traditional artichokes, but, to my big surprise, I got brown tubers on the plate that looked more like petite potatoes with a great nutty flavour. So, as I came back home I just had to try them my way and now I think they are one of my favourite vegetables. Also, they are so easy to prepare. So here it is: Jerusalem artichoke – tender and nutty, pear – fresh and sweet, caramelized walnuts, goat cheese, coriander and lemon zest for the perfect finish. Because life is too short to wait another seven years…
Continue reading JERUSALEM ARTICHOKES WITH PEAR, CARAMELIZED WALNUTS AND BROWN BUTTER