“You stay alive, baby. Do it for Van Gogh.”
Blue Velvet, David Lynch
What do you do when stormy weather destroys your summer weekend plans? My answer to that is comfort food. These blueberry pancakes, enriched with homemade hazelnut milk are perfect for lazy Sunday brunch, but will comfort you on every single level also as a single breakfast dish.
Not only are blueberries a rich source of iron, Vitamin A and E, magnesium, zinc and folate and many others, but they also contain a diverse range of phenolic compounds which contribute to their antioxidant capacity. Thanks to all that they rank within 20 most nutritional fruits and vegetables on the planet. Yup, they are pretty much a superstar ;).
Now is the perfect time to buy fresh blueberries in a shop or plan a berry picking adventure in a nearby forest. They will keep you alive for a long time, baby.
Continue reading BLUEBERRY HAZELNUT PANCAKES
“I feel something important is happening around me. And it scares me.”
Three Colors: Red, Krzysztof Kieślowski
Does the name Paprykarz Szczeciński ring a bell for you? I assume it doesn’t. It’s a canned fish paste with rice and tomatoes, highly popular in Poland in the 80-ies. It used to belong to my favorite childhood flavors, as I could never figure out what’s inside and you don’t need much to trigger child’s imagination…
It was exciting to have a slice of bread with rice and tomatoes on it – a combination that would never come to your mind. But I have always known: There is a great potential in it and its taste can get much better.
This vegan version of the original spread is now one of my favorites. At this time of year you will find these beautiful fresh carrots that give this spread the most vivid color and sweet note in flavor. Grab a bunch of them and start spreading asap!
Continue reading RED CARROT-PEPPER SPREAD WITH RICE
“Alfredo, now that I’m older, I’m not saying I can start
coming to the projection booth, to the movie house…
But…maybe, why don’t we become friends?”
Cinema Paradiso, Giuseppe Tornatore
To my great joy the asparagus paradise has officially started and… the possibilities are endless. What I really like about this soup is that it takes less than 20 minutes to prepare. As with all vegetables containing high levels of chlorophyll, it is important not to cook green asparagus for too long. If you add a little lime juice and zest at the very end of cooking, it will keep the spears deliciously green.
You definitely need to take more time to enjoy this soup: fresh and unique taste of asparagus with a hint of coconut and amazing flavour of lime shining through. It’s so refreshing and just perfect for the first hot days of the year.
Continue reading PARADISO ASPARAGUS SOUP
“- 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
“Monday potatoes, Tuesday potatoes, Wednesday, potatoes again.
Thursday potatoes, Friday potatoes, Saturday, potatoes again.
Sunday, potatoes au gratin.”
Gleaners and I, Agnes Varda
So potato it is! Sweet potato precisely. Believe it or not, but veggies are just perfect for sweet cakes. After many carrot and pumpkin pies, this time I decided to cast the sweet potato to the main role. And it was a very good choice! Very moist and extremely aromatic cake with an awesome taste of winter memories – oranges, ginger and cinnamon.
Continue reading GOOD-BYE WINTER! SWEET POTATO AND ORANGE CAKE
For a very long time my kohlrabi experience was limited to a raw snack. Let me tell you, I love this refreshing yet slightly bitter flavor, but discovering the taste of a cooked kohlrabi was like watching The Godfather for the first time: a cauliflower with a tingle of radish in a creamy potato disguise…
Doesn’t it sound like a perfect soup base?
Continue reading CREAMY KOHLRABI SOUP WITH WASABI