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green curry mussels

Recipe: Green curry mussels

Green curry paste

  • 5 medium green chilis, roughly chopped
  • 2 garlic cloves, minced
  • 2 shallots, roughly chopped
  • 2 tbsp. of freshly grated ginger
  • a bunch of fresh cilantro
  • 2 lemongrass stalks, chopped
  • juice and zest of 2 limes
  • 1 tbsp. of coriander seeds
  • 1 tsp. of ground cumin
  • 1 tsp. of black peppercorns
  • 2 tsp. of soy sauce

  • Place all of the ingredients in a food processor and blitz to a paste.

  • 1 kg of fresh mussels, washed and cleaned
  • 1 1/2 cup of coconut milk
  • 3 tbsp. of brown sugar
  • one lime
  • 1/2 bunch of fresh cilantro
  • 2 tbsp. of vegetable oil
  • one green chili

  • Heat oil in a large sauce pan. Add green curry paste and cook, stirring, until fragrant (3-4 minutes).
    Add coconut milk and sugar and bring to boil.
    Add mussels, cover the saucepan with a lid and cook until mussels open.
    Top with lime juice, fresh cilantro and slices of green chili. Serve immediately.


    halva cheesecake

    Cheesecake is proud to be placed last in my cake ranking, slightly losing to the poppy seed roll. Then there are cakes that I actually enjoy: apple pie, banoffee, carrot cake, raspberry tart, chocolate cake and, the reigning champion, meringue cake, preferably with pistachio cream filling.

    This cake belongs the tremendous group of cheesecakes that don't taste like cheesecake. As one can easily assume, it tastes like halva.

    Recipe: Halva cheesecake


  • 200 g of butter biscuits
  • 2 tbsp of butter

  • Finely crush the biscuits using a food processor, transfer into a bowl.
    Melt the butter and combine with crushed biscuits. Place in a buttered springform pan.


  • 1 kg of quark cheese (or other fresh cheese)
  • 400 g of halva
  • 125 ml of heavy cream
  • 4 eggs

  • Place crushed halva and heavy cream in a skillet. Do rondelka z grubym dnem włóżcie pokruszoną chałwę i kremówkę.
    Cook over low heat until halva has dissolved completely. Set aside and let cool.

    Process the cheese in a food processor. Add eggs, one at a time, mixing them with electric mixer. Add the halva mixture and combine.
    Pour the filling over the crust.

    Bake at 160C for about an hour. Open the door of the oven and let the cheesecake cool.
    Top with crushed halva. Refrigerate the cake overnight.


    grilled trout with lemon

    Recipe: Grilled trout

  • 2 whole fresh trouts, gutted
  • one lemon
  • juice of one lemon
  • 3 tbsp. of olive oil
  • 1/2 tsp. of sea salt
  • 1 tsp. of freshly ground black pepper

  • Whisk together olive oil, lemon juice, salt and pepper. Season both the inside and outside of the fish with the mixture. Set aside for a few hours, preferably the whole night.
    Grill for about 10 minutes each side.
    Cut lemon in half, place on the grill cut-side down, grill for about 3 minutes.
    Serve the trout with lemon.


    Cauliflower steaks with cauliflower puree

    Cauliflower steak and cauliflower puree aka the double cauliflower. Sounds like madness, but there's method in cauliflower's madness.
    And even if there's not, this dish is delicious.
    The word steak itself might be rather confusing.
    Who would expect thick cauliflower slices instead of a juicy piece of beef?
    But when we take a mouthful of crunchy steak and creamy puree, the combination of textures enchants us and we admire the versatility of cauliflower.
    Spectacular appetizer, effective vegetarian main, intriguing side. Especially when paired with an actual steak.
    Steak with cauliflower steak with cauliflower puree - pure madness, no method.

    Recipe: Cauliflower steaks with cauliflower puree

  • one cauliflower head
  • one tsp. of chili flakes
  • 3 tbsp. of olive oil
  • 2 tbsp. of sour cream
  • sea salt and freshly ground black pepper, to taste
  • Cauliflower steaks

    Using sharp knife and starting at top center of cauliflower head, cut 2-3 thick slices of cauliflower. Place them on a parchment-lined baking sheet.
    Whisk olive oil with chili flakes. Brush each cauliflower slice with olive oil.
    Roast at 180C for about 25 minutes. Flip cauliflower steaks halfway through the roasting time. Brush with remaining olive oil.

    Cauliflower puree

    Cut florets from remaining cauliflower head. Cook them until very tender (about 10 minutes).
    Puree until smooth in a blender. Season with salt and pepper and combine with sour cream.

    Divide puree between two or three plates, top each with cauliflower steak.


    poached eggs with red lentils

    Breakfast could easily be my favourite meal. Its only flaw is that a bottle of crisp white wine doesn’t go too well with scrambled eggs on toast. But then there are Mimosas or, for more difficult mornings, Bloody Marys. Not every breakfast is perfect though. Sometimes we don’t hear the alarm clock (or deliberately choose to ignore it) and we have just enough time for either a quick sandwich or brushing hair and teeth. Sometimes we have absolutely nothing in the fridge and the closest shop is too far away to go there wearing pyjamas. Sometimes we only have one egg and a brief moment of obilviousness can turn soft boiled into hard boiled.

    Nevertheless, I choose a perfect breakfast over a perfect dinner. When we get up early for the sheer purpose of enjoying a lazy breakfast, the time seems somewhat stolen and therefore magical.

    I almost never have sweet breakfast, which sadly means that I cannot dip a freshly baked croissant into hot coffee in my Parisian apartment (it is that and the fact that I do not own an apartment in Paris). For me, a perfect breakfast dish resembles dinner as much as possible, but still manages to keep up breakfast appearances. Red lentil and kale in a spicy tomato sauce - not a typical breakfast. It is the gorgeously runny yolk of a perfectly poached egg that makes all the difference.

    Recipe: Poached eggs with red lentil and kale

  • one cup of red lentil, cooked
  • one onion, finely diced
  • 200 g of kale
  • 2 medium tomatoes
  • one tsp. of chili powder
  • one tsp. of sweet paprika powder
  • a pinch of salt
  • 2 eggs

  • Scald tomatoes and remove the skin, dice them.
    Heat olive oil in a large skilled add onion and saute it. Add tometoes and spices, cook over low heat for about 10 minutes.
    Add lentils and continue cooking for another 5 minutes. Remove from heat, add kale leaves and stir together.
    Serve with poached eggs.

    Poached eggs

    In a large saucepan, bring water with one tsp. of white vinegar to boil.
    Crack each egg to a shallow bowl. Stir boiling water to create a whirl. Carefully add the egg. Cook for 2-3 minutes.

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