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Blackberry smoothie bowl

It's pretty obvious why I love breakfast-from-a-blender. Smoothie bowls are quick, easy, healthy and delicious. And look great on Instagram.

Blackberries, like all the berries, are superfoods. They're low in calories, high in antioxidants and fiber and a great source of vitamins: C, B, A, E and K. And let's not ignore the fact that they make your smoothie look fabulous!

Recipe: Blackberry smoothie bowl

Serves: 2
Ingredients
  • 150 g blackberries + a few for serving
  • one avocado
  • 150 ml almond milk
  • 2 łyżki ground flaxseed
  • one tsp agave syrup
  • a pinch of cinnamon
Method
  • Blend all the ingredients together.
  • Serve in bowls, topped with fresh blackberries.

Coffee break

The first Monday of the year definitely calls for strong coffee.

Happy New Year - with lots of energy and lots of good coffee!

Mulled white wine

December is a perfect month to enjoy all kinds of hot, delicious, warming drinks. Mulled wine is a winter classic! Usually prepared with red wine, it tastes equally great with white chardonnay or riesling. With an addition of cinnamon, rosemary and oranges, it tastes like winter. Have fun warming up!

Recipe: Mulled white wine

Serves: 2
Ingredients
  • 500 ml dry white wine
  • 2 oranges
  • 2 cinnamon sticks
  • a few branches of rosemary
  • one tbsp brown sugar
Method
  • Slice one orange and squeeze the other one..
  • Place cinnamon sticks, rosemary and orange slices in a pot.
  • Add sugar and white wine.
  • Bring to simmer, stirring to dissolve sugar and cook for 5-10 minutes.
  • Add wine and reduce the heat to low. Heat the wine, but do not bring to boil.
  • Serve immediately.

Hot lemonade

Warming hot lemonade, perfect for cold evenings and rainy afternoons. And let's face it - ther's no avoiding those. Luckily we have the lemonade. Great on its own or, to make it even more warming, with a drop of rhum.

Recipe: Hot lemonade

Serves:
Ingredients
  • 1 orange
  • 2 tangerines
  • 2 lemons
  • 2 cinnamon sticks
  • 7-8 cardamom pods
  • 400 ml water
  • Optional: 40 ml rhum
Method
  • Slice half of an orange and squeeze juice from the other half.
  • Slice one lemon and one tangerine and squeeze juice from remaining two.
  • Place citrus slices and juice in a pot with spices and water.
  • Bring to boil and simmer over low heat for 5 minutes.
  • Remove from heat and add rhum, if using.
  • Transfer to two mugs and serve hot.

Moroccan Mint Tea

I will bet you 30 dirhams that you cant's spend one day in Marrakech and not have at least three cups of sweet mint tea. Moroccans drink hot tea all year round and all day long. Bars and cafes are always filled with tea-sipping crowd, souq merchants offer tea to the toughest negotiators and a pot of tea prepared and served by the man of the house is a display of Moroccan hospitality.

If offered tea, it is polite to have at least three cups. The drink is poured from high above glasses to make tea nice and frothy. And to show off a little bit, too.

The drink is made with Moroccan mint and Chinese gunpowder tea. The tea-drinking tradition is younger than it might seem. Moroccans were first introduced to Chinese green tea in 1854. British merchants, frustrated with blockades resulting from Crimean War and unable to transport the wares of tea to the Baltic region, decided to start selling their chests of tea in ports of Morocco. It turned out to be a marketing success, as Moroccans had fallen in love with the tea, creating a new market for tea from the Far East.

Traditionally, the tea is served three times. Since the tea leaves are left in the pot, the taste evolves and each glass has its unique flavour. According to a Moroccan proverb, the first glass is as gentle as life, the second one is as strong as love, the third - as bitter as death.

Recipe: Moroccan mint tea

Makes 6 small glasses
Ingredients
  • 3 tsp green tea
  • 3 tsp brown sugar
  • 10 springs fresh mint
  • 4 cups water
Method
  • Place the tea in a pot. Boil the water and pour the water to the pot. Set aside for 2 minutes.
  • Stir in sugar and add mint. Set aside for 3-4 minutes.
  • Pour with the teapot a high distance above the glasses. Garnish with fresh mint.
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