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
“-Keep up the good work.
-I’m talking to the beans.”
An by Naomi Kawase
Today’s inspiration comes from Japan – both on the screen as on the plate. More precisely by the traditional Japanese confectionery an – sweet red beans paste. After watching the movie, although in some parts oversweeten, we decided also to try out this new ingredient. It takes some time to prepare it, especially the cooking part, but once you discover them, you can experiment and vary the sweets endlessly. The adzuki beans are pretty mild in taste and texture, so it is better to use some more intense additional flavours. Even if you add only some cocoa and maple syrup, you can be surprised by the results. And the sea buckthorn? Well, as one of our favourite flavours, the orange-red pearls were the first on the list to try out. And together with the rosemary it was a really good shot.
You can try this recipe in two versions: either as a small desert with a lot of date-chocolate and sea buckthorn sauce, or as a healthy snack covered only with ground almonds and rosemary.
Continue reading RED BEAN BALLS WITH SEA BUCKTHORN AND ROSEMARY
“Eat, drink, man, woman. Basic human desires. Can’t avoid them.”
Eat drink man woman by Ang Lee
It has been quite a busy start of the year. We have been travelling a lot, enjoying the winter and getting many new inspirations. We got so entangled in our ventures that we nearly missed the Carnival season, but we are (almost) just in time for the beginning of Chinese New Year.
So, Happy Chinese New Year everyone! And if you don’t celebrate it, you can easily get into the festive mood with one of the most mouthwatering film classics by Ang Lee. Food, love and chefs splashing ingredients all over the kitchen. It does have a very meditative impact, but watching it might cause some serious food cravings.
Speaking of basic human desires… if you have a sweet tooth, these cookies will be your best friend throughout the year. They are gluten-free (thanks to the rice flour) and very buttery (without using the regular butter). Just the right ingredients to fall in love…
Are you ready to try out the “recipe of romance”?
Continue reading CASHEW BUTTER COOKIES WITH RICE FLOUR
“Let them eat cake”
Marie Antoinette, Sofia Coppola
When searching for some new sweet inspirations among the variety of French desserts you will come across many recipes for sweet delights with chestnuts in the main role. The legendary marron glace, Charlotte aux marrons – a chestnut mousse with wafers and chocolate frosting, Christmas special treat Bûche à la châtaigne or our favourite Mont Blanc, a very non-vegan combination of meringue, whipped cream and chestnut cream, are probably the best known ones.
But why French? Rewatching Marie Antoinette will probably make you want to eat cakes all day long. If you haven’t seen the film or just need a recap, check the I want candy song with one of the most mouthwatering movie scenes that will awaken the sweet tooth deep inside you. And in that case you should try this very chocolate cake with a smooth and silky chestnuts cream on top. To give it very special winter-puff, add the orange peel and voilà. This cake needs just a moment to bake. Luckily, as you won’t be able to resist that smell for too long.
Continue reading CHESTNUT CHOCOLATE CAKE
„Do you happen to have a pair of birds that are… just friendly?“
Birds, Alfred Hitchcock
„How do you do? My name is Alfred Hitchcock and I would like to tell you about my forthcoming lecture. It is about birds and their age long friendship with man“. And from a very British director let’s go straight to a very British dessert, which is also called bird’s nest pudding or crow’s nest pudding. As foodcarraldo just loves pumpkin, we decided to try a sweet crumble version with the orange queen in the leading role. For this recipe we recommend the ken pumpkin, also known as Japanese pumpkin, as it is sweeter than most other varieties and soft after baking.
Crumbles are very popular due to its simplicity – you only need some fruits and crumbling mixture on the top, which is usually made with flour and butter. Our option is vegan (if you want) and gluten-free, as we used ground almonds and oat flour. It’s not a coincidence that these are the main ingredients in the Swedish version of crumbles – Smulpaj. Let’s call it a British-Swedish co-production…
Oats are a great source of fiber and contain omega-3 fatty acids, potassium, iron, magnesium and B vitamins. In other words, this meal will keep you full and satisfied for a long time. And if you have some leftovers (which we doubt), it is perfect for breakfast next day. So simple, so good. Enjoy!
Continue reading CARAMELIZED PUMPKIN CRUMBLE
“- I have been running and fetching for you bunch of punks for three
years now and I don’t want to be no candyman no more.
– Do you want more money? (…)
– I want YOU to play one of MY songs.”
American Pop, Ralph Bakshi
It was while watching Dexter when I came across a key lime pie for the very first time. I was so intrigued by the name, as it didn’t mean absolutely nothing to me. It was just the sensation on the tip of my tongue, the one you get when you are just about to eat any citrus fruit and you want it really badly. I had to make a key lime pie.
The concept of perfectly balanced sour sweet key lime pie was slowly growing in me. The traditional one just wouldn’t do, I knew it by looking at the ingredients list. But this one does and I can proudly say: It’s the first raw cake I made which wasn’t a disaster at the first attempt.
I promise you that it can’t go wrong.
Continue reading AVOCADO KEY LIME PIE