Facebook Instagram Pinterest

Summer berries meringues

The perfect dessert: quick, pretty and delicious. Ideal for garden parties and rooftop dinners. Meringues and summer berries are a match made in heaven - in terms of looks as well as taste. Trust me and invite your friends for this delectable meringe pots.

Recipe: Summer berries meringues

Serves: 4
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • tsp cane sugar
  • 1/2 tsp ground cardamom
  • Preheat the oven to 180C.
  • Combine berries with sugar and cardamom.
  • Place them in four ramekins.

Recipe: Meringue

  • 2 egg whites
  • 100 g sugar
  • tsp corn starch
  • tsp white wine vinegar
  • Beat the egg whites until stiff.
  • Beating, gradually add sugar.
  • Add vinegar and potato starch and continue beating for 2-3 minures.
  • Pile the meringue on top of the fruit and swirl on top.
  • Bake for about 15 minutes, until the meringue is puffy and golden.
  • Serve with fruit.


I am well aware of the fact that you probably all know how to make pancakes. But please try to understand me: a food blog without a pancakes recipe sounds like a pathetic failure.

Just try to see this post as an encouragement to make someone very happy with a delicious pancakes breakfast this weekend. Personally, I don't recall a single soul who wouldn't jump for joy at the sight of a generous portion of fluffy pancakes with maple syrup.

Recipe: Pancakes

Makes about 10 pancakes
  • one cup of flour
  • 2 tbsp. of confectioner's sugar
  • one tsp. of baking powder
  • one tsp. of baking soda
  • a pinch of salt
  • one large egg, whisked
  • one cup of buttemilk
  • 3 tbsp. of melted and cooled butter
  • In a small bowl, whisk together flour, sugar, baking powder, baking soda and salt
  • In a large bowl, combine whisked eggs, buttermilk and melted butter.
  • Add dry ingredients to the buttermilk mixture and whisk together (the mixture doesn't have to be perfectly smooth).
  • Cook pancakes on an oiled, hot skillet over medium heat. Cook until golden, 1-2 minutes each side.
  • Serve with maple syrup or butter, fresh fruit and a cup of freshly brewed coffee.

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

Recipe: 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.

Recipe: Filling

  • 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.

Recipe: 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.