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Prosecco and blackberries cocktail

What's your least favourite weather? Personally, I really honestly hate the heat. Even my inborn aversion to snow and cold doesn't make it easier to bear anything over 30 degrees Celscius. I hope that one day I will move to a weather paradise where thermometers never show anything below 20 or above 25 degrees. Until then, all I have is complaining and more and less effective methods of surviving the heat.

How to survive the sweltering heat:
1. If you can't imagine starting a day without a cup of coffee, go for a refreshing iced americano, instead of foamy cappuccino.
2. Drink water! Lots of water! Add fresh mint, lemon juice or cucumber slices to make it even more reviving. Drinking water is almost always a good idea.
3. Eat cold food. It's light and you don't need to stay over a steaming pot or heat your kitchen with the oven to prepare it. Make salads, cold snacks, sushi (or - even better - sushi burrito) and cold soups (how about chilled avocado soup chłodnik z awokado?).
4. Homemade ice cream! Making sorbet or granita doesn't take a lot of effort and gives you a solid dose of refreshment. Use this recipe for traditional Sicilian granita. You can adjust the quantity of sugar (or not use sugar at all) and go with seasonal fruit - blueberries, raspberries, currants.
5. Focus on the positive sides of the heat. In the evening, when the temperature is nice and bearable, sit at your terrace (or your friends' terrace), take a sip of a chilled prosecco and blackberries cocktail and try to remember how much you actually hate winter.

Recipe: Prosecco and blackberries cocktail

Serves: 2 (adults)
  • 150 ml of chiled prosecco (or other sparkling white wine - it just has to be chilled!)
  • 50 ml of chilled limoncello
  • fresh blackberries (around 6)

  • Start with placing blackberries in the freezer for at least 20 minutes.
    Transfer frozen blackberries into chilled glasses.
    Top with limoncello.
    Fill up with chilled prosecco.

    Cheers!

    6

    Summer meringue with red fruit

    Having been born in early January, I sincerely sympathise with anyone who celebrates a winter birthday. After the splurge of holiday season and the carouse of New Year's Eve people are left with neither the will to make whoopee, nor funds or ideas for great gifts. Let alone the fact that I will never have a meringue with seasonal berries as my birthday cake. It would be perfect for my party, as it is light, delicate and graceful. And so am I.

    Luckily for me, I don't need birthday to make myself some cake.

    Summer meringue with red fruit

    Serves: 8

    Meringe

  • 7 egg whites
  • 1 1/2 cup of fine sugar
  • one tsp. of vinegar
  • one tsp. of potato starch

  • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
    Place the mixture on a parchment-lined baking sheet and form a circle.
    Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
    Let cool completely.

    Cream

  • 1/4 cup of raspberries
  • 150 g of mascarpone

  • Blend raspberries and drain the mixture.
    Combine with mascarpone, using a mixer.

    Fruit

  • raspberries
  • red currant


  • Top cooled meringue with cream. Arrange fruit on top of the cream.
    Refrigerate unless serving immediately.

    9

    Roasted whole chicken with lemon and thyme

    I'm pretty positive that whole roasted chicken is one of the best possible meals ever. It works great for more fancy occasions, as well as for an ordinary family dinner on an insignificant weekday night.

    Roasted chicken is ranked rather high on my list of possible last meals. I suppose I would go for mussels in white wine in the end, especially if they came with a really crispy baguette. Luckily, I don't have to make this tough decision at the moment. One day I can devour some chicken, another day I can enjoy the mussels. Life really is beautiful when you eat the right things.

    Recipe: Roasted whole chicken with lemon and thyme

    Serves: 4
  • whole chicken - around 2 kg
  • 6-7 tbsp. of melted butter
  • Marinade

  • juice of 6-7 lemons
  • 2 lemons, sliced
  • 7-8 garlic cloves, sliced
  • a bunch of fresh thyme
  • one tsp. of salt
  • Vegetables

  • 300 g of carrots, cut into stripes
  • 300 g of potatoes, cut into wedges
  • 2 leeks, sliced
  • 3 onions, cut into quarters
  • 3 tbsp. of olive oil
  • salt and pepper

  • Whisk together all the ingredients of the marinade.
    Combine marinade with chicken and refrigerate for a few hours, preferably overnight.

    Remove the chicken from the fridge (at least 30 minutes before roasting).
    Fill the cavity with garlic, thyme and lemon slices from the marinade.
    Truss the bird. Place in a buttered baking dish, breasts down.
    Roast at 200C for 50 minutes.

    Combine vegetables with oil, salt and pepper.
    Remove chicken from the baking dish, place vegetables on the bottom and place the bird on top of the vegetables, this time breasts up.
    Top with melted butter and roast for another 50 minutes.
    Remove chicken from the oven. Wait 10-15 minute before carving.

    12

    Bloody Mary

    Bloody Mary seems to be a good friend of everyone who ever had to deal with the morning-after syndrome. Potassium and vitamin C (and vodka) make it a perfect choice for brunch, especially when Mimosa is just not enough.

    There are at a few conflicting claims of who invented the Bloody Mary (and even if most of these bartenders are lying, it's hard to blame them). The cocktail was probably created in the first half of the 20th century. Its name comes from sorbiquet given to Queen Mary I of England, known for gory executions of Protestants when she tried to turn England back to Roman Catholicism.

    The simplest recipe includes vodka and tomato juice, the most classic mix adds lemon juice, Worcestershire sauce, tabasco, salt and pepper. There are numerous variations. Bloody Fairy contains absinth instead of vodka, Bloody Maria replaces vodka with tequila, Bloody Moly - with Irish whiskey. The inventors of Bloody Bull combined beef bouillon with tomato juice, the admirers of Bloody Mariyaki substitute Worcestershire sauce with teriyaki. Bloodless Mary comes without tomato juice, Bloody Shame is a sad cocktail without vodka.

    The most common garnish is a celery stalk, sometimes coming with olives, pickles and lemon slices. More elaborate ones include jalapeño peppers, becon, cheese, oysters or shrimp. The most extraordinary Bloody Marys are garnished with mini burgers (as well as full-size burgers), pizza slices (as well as entire pizzas) and hot dogs.

    Recipe: Bloody Mary

    Serves: 2 adults
  • 160 ml of vodka
  • 320 ml of tomato juice
  • juice of one lemon
  • 5-6 dashes of tabasco
  • a dash of salt
  • a dash of pepper

  • Combine all the ingredients in cocktail shaker with a few cubes of ice.
    Strain into chilled cocktail glasses.
    Add garnish.

    Garnish

  • celery stalks
  • caper berries
  • dried chili peppers
  • lemon slices
  • prosciutto wrapped shrimp, grilled or roasted
  • 12

    Broad bean salad

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

    Broad bean salad

    Serves: 2
  • 500 g of broad beans, shelled
  • 300 g of green peas, shelled (you can keep a few pods for decoration)
  • Lemon dressing

  • 2 tbsp. of olive oil
  • 4 tbsp. of freshly squeezed lemon juice
  • one tbsp. of finely chopped parsley
  • salt and pepper, to taste
  • Poached eggs

  • 2 organic eggs
  • a pinch o salt
  • one tsp. of white wine vinegar

  • Cook broad beans and green peas
    Young broad beans need about 10 minutes, young peas only about 2 minutes.
    Remove skins from broad beans.

    Whisk all the dressing ingredients together.
    In a large bowl, combine beans and peas with the dressing.
    Transfer salad to two bowls.

    Prepare the eggs: 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 eggs on the salad. Top with freshly ground pepper.

    12
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