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roasted asparagus with Hollandaise sauce

For me, the asparagus season is one of the most most beautiful, but also the most stressful times of the year. Between mid-April and the end of June, when asparagus is in season in Poland, a day without at least one asparagus meal is a day wasted.
I'm not sure if I would admire asparagus as ardently if it was easily available all year round.
I appreciate its subtle taste and delightful firmness, but it is the fact that it is here today and gone tomorrow that makes me madly in love.

Recipe: Roasted asparagus with Hollandaise sauce

Serves: 2

Roasted asparagus

  • a bunch of green asparagus
  • juice of 1/2 lemon
  • a few thin lemon slices
  • one tsp. of olive oil

  • Break off the tough ends of asparagus.
    Place them in an oiled baking dish, drizzle with lemon juice, top with lemon slices.
    Roast at 180 C for about 15 minutes.

    Hollandaise sauce

  • 4 egg yolks
  • 100 g of butter
  • juice of one lemon
  • a pinch of salt and white pepper

  • Beat the yolks with lemon juice, salt and pepper.
    Melt butter in a skillet and gradually add to beaten yolks, mixing continuously.

    Transfer roasted asparagus to plates and top with sauce..


    roasted purple carrots

    Sounds unnatural?
    A few centuries back, almost all the carrots were purple.
    We owe orange carrots to Dutch growers, who developed them by crossing different varieties in the late 16th century.

    Recipe: Roasted purple carrots

    Serves: 2
  • 300 g of purple carrots, peeled
  • a few branches of fresh thyme
  • one tbsp. of olive oil
  • 1/4 tsp. of coarse sea salt

  • Mix olive oil with thyme leaves and salt. Coat carrots with the mixture.
    Roast at 180C for about 20 minutes, until the carrots are soft.


    Yellow tomatoes shakshuka

    Who said that shakshuka can't be yellow?

    Recipe: Yellow tomatoes shakshuka

    Serves: 2 hungry people
  • 350 g of yellow and orange tomatoes, cut in halves
  • yellow bell pepper, cut in stripes
  • 3 eggs
  • one small onion
  • one garlic clove
  • one tbsp. of butter
  • 3 tbsp. of freshly chopped cilantro
  • 2 tsbp. of soft goat cheese
  • 1/2 tsp. of ground cumin
  • 1/2 tsp. of chili flakes
  • a pinch of salt

  • Melt butter in a skillet, add minced garlic and finely chopped onion.
    Add cumin and chili flakes and saute for a couple of minutes.
    Add pepper. After one minute, add tomatoes. Season with salt and simmer over low heat until the sauce thickens.
    Crack the eggs into the sauce. Cover the skillet and allow to simmer until the whites are cooked and the yolks are still runny.
    Before serving, top with goat cheese and fresh cilantro.


    orange pomegranate mini pavlovas

    Orange pomegranate mini Pavlovas

    Serves: 3


  • 4 large egg whites
  • one cup of confectioner's 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 three circles.
    Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
    Let cool completely.


  • 200 g of cream cheese
  • 1/4 cup of confectioner's sugar

  • Mix cream cheese with confectioner's sugar until thick and creamy.
    Refrigerate for at least 30 minutes.

    Cointreau oranges

  • 2 large oranges peeled and cut into fillets
  • juice of 1/2 lemon
  • 3 tbsp. of brown sugar
  • 1/4 cup of water
  • 2 tbsp. of Cointreau

  • Put the sugar and water in a saucepan and stir until sugar dissolves.
    Bring to the boil and add lemon juice. Simmer until the syrup has thickened.
    Add Cointreau and oranges, simmer for a further 2 minutes.
    Let cool completely.

    Carefully place some cream on top of each meringue.
    Top with Cointreau oranges and pomegranate seeds.


    sushi burrito

    It's a bird. It's a plane. It's sushi. It's burrito. No, it's sushirrito!
    My first encounter with sushi-burrito hybrid took place at San Francisco's Sushirrito. I have been a devoted worshiper of the geniously simple idea of serving sushi in Mexican burrito form ever since.
    This version is rather basic, but when it comes to sushi burrito, no holds are barred. You can wrap rice and seaweed around fresh fish or tempura shrimp, but nothing stops you from substituting them with crunchy bacon, pulled pork, crispy chicken, juicy roast beef or slices of grilled eggplant.

    Recipe: Sushi burrito

    Serves: 4
  • one cup of sushi rice
  • 3 tbsp. of rice vinegar
  • one tbsp. of sugar
  • one tsp. of salt
  • 4 nori sheets
  • Toppings

  • 2 pieces of fresh salmon
  • cucumber
  • cream cheese
  • fresh cilantro
  • fresh spinach
  • wasabi
  • lemon juice
  • soy sauce

  • Rinse the rice a few times - until the water runs clear. Place the rice in a pot, add cold water, cover and set aside for about 20 minutes.
    Bring to boil, decrease the heat and cook for 10-12 minutes. Keep covered for about 10 minutes.
    To make the sushi su, heat rice vinegar with sugar and salt in a saucepan to dissolve and combine.
    Transfer rice to a bowl, pour su over the rice and combine. Let cool.

    Prepare the toppings: cut salmon, thinly slice the cucumber.

    Place nori on makisu (bamboo rolling mat) and spread rice over the surface of the nori.
    Place toppings in one line close to the bottom of nori. Roll.
    Wrap the rolls in a parchment paper, cut in halves and eat like burritos.

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