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Rhubarb pastries

They are incredibly quick to make (especially when you use ready-made puff pastry), they are delicious and, most importantly, they are beautifully pink.

Recipe: Rhubarb pastries

8 pastries
Ingredients
  • 1 sheet of puff pastry (300 g), brought to room temperature
  • 3-4 rhubarb stalks
  • łyżka brown sugar
  • 2 łyżki lemon juice

Recipe: Rhubarb sauce

Ingredients
  • 1/3 cup homemade rhubarb syrup (recipe)
Method
  • Unroll the pastry sheets and lay one on a lined baking sheet
  • Cut 8 rectangles (10 x 5 cm).
  • Cut rhubarb stalks into roughly even lengths - about 8 cm. Place in a pot, top with boiling water, cover and set aside for 4 minutes. Drain.
  • Place two rhubarb strips on each piece of the pastry. Sprinkle with sugar and drizzle with lemon juice.
  • Bake at 220C for about 20 minutes, until the pastries are golden and crisp.
  • To make the sauce, reduce the syrop over low heat for about 10 minutes, until it thickens.
  • Top pastries with sauce, serve with whipped cream.

Broad beans and asparagus salad

This asparagus and broad beans salad is extremely easy, takes very little time to prepare, but still is a truly satisfying Spring meal. It’s green, crispy and delicious. Makes a great quick lunch or a perfect addition to your picnic basket.

Recipe: Asparagus and broad beans salad

Serves: 2
Ingredients
  • a bunch green asparagus
  • 1/2 cup broad beans, shelled and cooked, skins removed

Recipe: Lemon dressing with chili flakes

Ingredients
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp dried chili flakes
Method
  • Cut off the asparagus tips, cook them in boiling water with one tbsp of sugar for 3 minutes.
  • Using a vegetable peeler, hinly slice the asparagus lengthwise into strips. Cook them for 30 seconds.
  • Whisk the ingredients of the dressing together.
  • Combine broad beans and asparagus with the dressing.

Broad bean salad

Light summer brunch. Or even lunch, if the day is really hot.

Recipe: Broad bean salad

Serves: 2
Ingredients
  • 500 g of broad beans, shelled
  • 300 g of green peas, shelled (you can keep a few pods for decoration)
Method
  • Cook broad beans and green peas.
  • Young broad beans need about 10 minutes (it should be tender, but not overcooked), young peas only about 2 minutes.
  • Remove skins from broad beans.
  • In a large bowl, combine beans and peas with the dressing.
  • Transfer salad to two bowls.
  • Place eggs on the salad. Top with freshly ground pepper.

Recipe: Lemon dressing

Ingredients
  • 2 tbsp. of olive oil
  • 4 tbsp. of freshly squeezed lemon juice
  • one tbsp. of finely chopped parsley
  • salt and pepper, to taste
Method
  • Whisk all the ingredients together.

Recipe: Poached eggs

Ingredients
  • 2 organic eggs
  • a pinch o salt
  • one tsp. of white wine vinegar
Method
    • Bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
    • Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.

    young carrot burger

    Recipe: Young carrot burger

    Serves: 4
    Ingredients
    • 4 buns
    • a handful of fresh spinach
    Method
    • Cut the buns in halves and toast them. Assemble the burgers: bun, spinach, carrot patty, sauce, bun.

    Recipe: Carrot patties

    Ingredients
    • 400 g of grated young carrot
    • 250 g of cooked chickpeas
    • one red onion, finely diced
    • 2 garlic cloves, minced
    • 3 tbsp. of chopped cilantro
    • one tsp. of ground cumin
    • one tsp. of chili powder
    • salt and pepper
    • one tbsp. of butter
    Method
    • Melt butter in a frying pan, add 1/2 tsp. of cumin and 1/2 tsp. of chili powder. Add carrots and cook for about 10 minutes.
    • Blend carrots and chickpeas - they should be combined, but not too smooth.
    • Add remaining ingredients and combine.
    • Form four patties. Place them on a parchment-lined baking sheet.
    • Bake at 180C for about 15 minutes..

    Recipe: Yoghurt and cucumber sauce

    Ingredients
    • 1/2 cup of grated cucumber
    • 1/2 cup of Greek yoghurt
    • salt and pepper
    Method
    • Combine all the ingredients. Refrigerate for at least 15 minutes.

    white asparagus and poached egg

    The easiest solutions are often the best.

    Sometimes all you have to do is to poach an egg .

    Watching the runny yolk coat white asparagus puts me in a good mood for the rest of the day.

    Recipe: White asparagus with poached egg

    Serves: 2
    Ingredients
    • one bunch of white asparagus
    • one tsp. of sugar
    • a pinch of salt
    Method
    • Peel the asparagus. Break off the tough ends.
    • Bring water to boil, add salt and sugar, cook the asparagus for 12-15 minutes.

    Recipe: Poached eggs

    Ingredients
    • 2 organic eggs
    • a pinch o salt
    • one tsp. of white wine vinegar
    Method
    • Bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
    • Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.
    • Place asparagus on a plate, top with poached eggs.
    • Season with freshly ground black pepper.
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