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Jagodzianki - Blueberry buns

It wasn't love at first sight. Simple yeast cake with blueberries seemed so much less attractive than sophisticated desserts. I never craved anything below tiramis├╣ or chocolate souffl├ę. Luckily for me, with age came wisdom. I finally learnt the value of delightfully hot, freshly baked blueberry buns with zesty icing.

Recipe: Jagodzianki - blueberry buns

Makes 12 buns

The dough

  • one cup of milk
  • 1/3 cup of melted butter
  • 1/3 cup of brown sugar
  • 2 tsp. of instant yeast
  • 2 cups of flour

  • Combine milk, butter and sugar in a pot. Scald the mixture. Set aside and let cool until lukewarm.
    Add yeast, let them sit for a minute and add flour. Stir the mixture together until well combined.
    Cover and let sit for at least an hour.
    Work the dough. You might need to add some more flour (about 1/2 cup).
    Sprinkle surface with flour. Roll the dough into a rectangular shape.


  • 250 g of quark cheese (you can substitute it with ricotta)
  • one tbsp. of sugar
  • 2 egg yolks
  • one cup of blueberries

  • Combine quark cheese with sugar and whisked egg yolks.
    Top the dough with cheese and blueberries.
    Role up dough and pinch edge together to seal. Cut into 12 rolls.
    Bake at 200C for about 15 minutes.

    Lemon icing

  • 1/4 cup of confectioner's sugar
  • 2 tbsp. of freshly squeezed lemon juice

  • To make sugar with lemon juice until thick and pourable.
    Top warm buns with the icing.


    chanterelle stuffed round zucchini

    Recipe: Chanterelle stuffed round zucchini

    Serves: 9 (as a starter)
  • 9 round zucchinis
  • Stuffing

  • 300 g of buckwheat
  • 300 g of chanterelles, washed and cleaned
  • 2 red onions, diced
  • a few branches of fresh rosemary
  • one tbsp. of butter
  • 1/3 cup of dry red wine
  • salt and pepper, to taste

  • Cut tops off the zucchinis and scoop the flesh - you can use it to make another dish.
    Sprinkle the inside with salt and set aside.

    Cook the buckwheat.
    Melt butter in a large skillet, add onion and saute it.
    Add rosemary leaves. After about a minute add chanterelles.
    Cook over moderate heat for about 5.
    Add wine and simmer for another 3-4 minutes.
    Add buckwheat and mix. Season with salt and pepper. Remove from heat.

    Stuff the zucchinis and cover with tops.
    Bake at 180C for about 40 minutes.


    tomato salad with goat cheese

    Recipe: Tomato salad with goat cheese

    Serves: 1
  • 150 g of heirloom tomatoes - use an assortment of shapes, sizes and colours
  • a handful of basil leaves
  • a thick slice of goat cheese
  • one tbsp. of balsamic vinegar
  • 2 tbsp. of olive oil
  • freshly ground black pepper and sea salt, to taste

  • Cut larger tomatoes into quarters. Place them in a deep plate with basil leaves.
    Drizzle with balsamic vinegar and olive oil, season with salt. Set aside for 15 minutes.
    Grill the goat cheese for 1-1,5 minute. Place it on the tomatoes. Top with freshly ground pepper.


    summer bbq

    A barbecue doesn't have to be limited to burgers and beers. Not that I have anything against burgers, let alone beer.
    This is a menu for a simple, yet creative BBQ dinner. All the recipes are easy and quick, which gives you plenty of time to chat with your guests. You can substitute flounder with other fish. Add some grilled summer squash, thick slices of raspberry tomato with freshly chopped chives, a crispy baguette and a bottle of crisp white wine. Unless you really cannot imagine a barbie without beer.

    Recipe: Grilled flounder

    Serves: 2
  • 2 flounders, washed and cleaned
  • juice of one lemon
  • one tsp. of sea salt
  • one tsp. of freshly ground pepper

  • Sprinkle flounders with lemon juice and rub with salt and pepper.
    Refrigerate for at least half an hour.
    Grill for about 7-8 each side.

    Recipe: Purple turnip fries

    Serves: 2
  • one purple turnip
  • one tbsp. of olive oil
  • a pinch of coarse sea salt
  • 1/2 tsp. of freshly ground pepper

  • Peel the turnip and cut it into wedges
    Transfer them to a baking dish, sprinkle with oil, season with salt and pepper.
    Bake at 180C for about 30 minutes.

    Recipe: Turnip greens dip

    Serves: 2
  • greens of one turnip
  • 1/2 cup of Greek yoghurt
  • one garlic clove, minced
  • salt and pepper, to taste

  • Chop the turnip greens.
    Combine with yoghurt and garlic, season with salt and pepper.
    Refrigerate for at least half an hour.

    Recipe: Grilled asparagus

    Serves: 2
  • 1/2 bunch of white asparagus
  • a few slices of Parma ham
  • one tbsp. of olive oil

  • Remove tough ends of asparagus. Peel them.
    Grease the asparagus with olive oil. Wrap 1/2 slice of ham around each asparagus.
    Grill for about 15 minutes, turning every now and then. The ham must be browned and the asparagus crispy.


    cream of roasted raspberry tomato soup

    There are few things I enjoy more than the taste of the first spring tomatoes. After months of blunt taste, they're a refreshing change. At this time of the year all tomatoes are delicious, but the raspberry ones are especially delectable. Once you've satisfied the tomato hunger, try using them for cooking. Raspberry tomato ketchup is truly amazing and so is this soup.

    Recipe: Cream of roasted raspberry tomato soup

    Serves: 2
  • 1 kg of raspberry tomatoes
  • 3 garlic cloves, sliced
  • 2 tbsp. of brown sugar
  • one tsp. of sea salt
  • freshly ground black pepper
  • 2 tbsp. of olive oil

  • 300 ml of vegetable stock
  • a handful of fresh cilantro

  • Cut tomatoes in half and place them in an oiled baking dish.
    Top with garlic slices, sugar, salt and pepper, drizzle with olive oil.
    Roast at 180C for about an hour.
    Remove the skins and blend tomatoes with stock. Check the seasoning.
    Serve warm, with fresh cilantro and croutons.

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