Facebook Instagram Pinterest

Chanterelle soup

I was going to start with how I got up before sunrise and forced my way through the woods to come back carrying a basket full of beautiful mushrooms. Sadly, my mum didn’t allow me go to the forest by myself. Instead I went to go to the local market and bought mushroom from people whose parents are a bit less protective. To answer your questions: yes, I'm turning 30 in three months. No, I don’t live with my mother anymore.

I’ll just leave you with this chanterelle soup recipe. It tastes the same regardless of whether you bought the mushroom of picked them up yourself.

Recipe: Wild Chanterelle Soup

Serves: 4
Ingredients
  • 500 g chanterelles
  • 350 g potatoes
  • 1 l homemade vegetable stock*
  • 1 onion, diced
  • juice of 1/2 lemon
  • 2-3 thyme sprigs
  • 1 tbsp coconut oil
  • a handful chopped parsely, to serve
  • a pinch freshly ground black pepper, to serve
Method
  • *To make the stock, place washed and peeled vegetables (2 carrots, parsnip, celeriac and leek) in a large pot. Top with 2 l of cold water and bring to boil. Add a pinch of salt, 2 bay leaves, 2 allspice and juniper berries, a few peppercorns and 2-3 dried mushrooms. Reduce the heat and to low and cook, partly covered for 1 1/2 hour.
  • Clean and dry the mushroom. Cut the large ones in halves.
  • Peel and dice the potatoes very finely.
  • Heat the coconut in a pot.
  • Add onion and fry over low heat for 2-3 minutes.
  • Add the chanterelles, increase the heat and fry, stirring, for another 2-3 minutes.
  • Add potatoes and continue cooking, stirring, for another minutes.
  • Add vegetable stock and thyme, bring to boil.
  • Reduce the heat and cook, covered, for about 15 minutes or until the potatoes are tender.
  • Season with lemon juice.
  • Serves with chopped parsley and freshly ground pepper.

Baked hasselback apples

As easy as (apple) pie, but with far less sugar.

Recipe: Baked hasselback apples

Serves: 4
Ingredients
  • 500 g apples
  • 3 tbsp. honey or maple syrop
  • 1 tbsp. melted butter or coconut oil
  • 1 tsp. fresh thyme leaves + a few extra sprigs
  • 1 tsp. ground cinnamon
  • a handful of walnuts, chopped + a few whole ones
  • 1 tbsp. butter or coconut oil, to grease the baking dish
  • 2-3 tbsp. Greek yoghurt, to serve
Method
  • Preheat the oven to 180C.
  • Grease a baking dish with butter or coconut oil.
  • Wash and halve the apples.
  • Remove the core.
  • Using a sharp knife, make small vertical slits, 2-3mm apart, three quarters of the way down each apple, all the way along.
  • Place the apples in the baking dish.
  • In a small bowl, whisk honey/maple syrup with melted butter/coconut oil, thyme leaves, cinnamon and chopped walnuts.
  • Pour the sauce over the apples and top with remaining thyme sprigs and whole walnuts
  • Bake for about 25-30 minutes.
  • Serve warm, with dollops of Greek yoghurt.

Vegan pesto

I'm sure you all know, at the very least more or less, how to make pesto. This is just to remind you that pesto is always a good idea: for a quick pasta dinner, as an addition to a sharing platter, on what to do with herbs from your garden.

Traditional Ligurian pesto is made with basil, but I went for a blend of different herbs: basil, thyme, oregano and a bit of rosemary and mint. I skipped parmesan, but kept pine nuts from the original recipe. Feel free to experiment with herbs and nuts - try almonds, cashews, pumpkin seeds or walnuts.

Recipe: Vegan pesto

Ingredients
  • one cup fresh herbs: basil, thyme, oregano, rosemary, mint
  • 1/2 small clove of garlic
  • 3 tbsp pine nuts, roasted on a dry pan
  • 1/2 cup olive oil
  • 1/2 tsp soli morskiej
Method
  • Blend all the ingredients to a smooth paste using pestle and mortar or a food processor.
  • Feel free to add more olive oil, depending on what kind of consistency you like.
  • If not using immediately, place the sauce in a jar, top with a layer of oil and refrigerate until needed..

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.

Flower lollipops

So, obviously, lollipops are really bad - pure sugar and pure evil. However, there's a chance you won't suffer severe consequence if you don't eat them every day and only, let's day, once a year. I took a chance. But, let's face it - I only wanted to make these flower beauties because they're pretty.

Recipe: Flower lollipops

10 lollipops
Ingredients
  • 2 cups sugar
  • 4 tbsp liquid glucose
  • 2/3 cup cold water
  • 10 edible flowers - I used pansies
  • 10 lollipop sticks
Method
  • It's easiest to use a round lollipop mold. However, if you don't have one and don't mind irregular shapes, you could try using an oiled baking tray instead.
  • It also . Bez niego trudno będzie ocenić stopień skarmelizowania cukru.
  • Combine sugar, glucose and water in a saucepan.
  • Heat over low heat, stirring occasionally, until sugar dissolves.
  • When the mixture starts to boil, stop stirring, turn up the heat and place a thermometer to the side of the pan.
  • Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (about 140C).
  • Transfer the mixture into molds.
  • Place a lollipop stick in the candy and turn 1/2 turn.
  • Carefully place a flower head or petal face down on the hot candy. Quickly pour just enough hot candy over to cover the flower.
  • Allow the candy to harden, then remove from molds.
Previous page