I have been writing a little less recently, not because I have not been cooking, but rather because I have been cooking so much, that I didn’t have time to write! So I have this batch of photos and the posts are just waiting for me to write them up! So today, zucchini flowers! I
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This is not as hard as it looks. It’s true that I make it rather for special occasions, but really last time I prepared it during my children’s computer class, and I was on time to pick them up on time. So that means barely more than an hour. Just make sure to read the
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I know what you are thinking. The picture is nice, but the juice, it just cannot be good. If you are not from Central or Eastern Europe (where we eat a lot of beetroot) and you opened this post, it means you are very brave! Or curious. Or both! The beetroot juice is supposed to
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Joanna invited me for a girls’ evening. She is my most dedicated reader (she claims it’s her son mainly, but I think she likes it herself just as much), and so she prepared a really fancy dinner. An aubergine tart (did I not mention recently that I just love aubergines?), a bottle of chilled Franciacorta,
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I remember when I had this risotto for the first time. It was at Marzena’s. She had this thick, elegant book of Italian recipes and she followed them carefully. The risotto was a masterpiece. At that time I was just a beginner in cooking so I was just hopped ing that soon Marzena will invite
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I had some leftover cheese mix from the aubergine roll-ups and wasn’t sure what to do with it. I found a few red onions, married them together and it was a real treat! The onions carmelised a bit and worked so well with the salty and minty stuffing! The biggest challenge was to empty the onions
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Yes, I know, aubergines again! But I just love them. And I can’t resist! Actually, I don’t even try. This is a slightly changed Nigella’s recipe. Very refreshing and very, very good! It works well as a starter, but on a sunny day it’ll do just as well as a main dish, if you add
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I know, cauliflower doesn’t have the best PR. Most people remember this overcooked gross thing served with white bechamel-like sauce and it is not a nice memory. Well, forget it all and let’s start over. In this recipe the cauliflower is raw, crunchy and very refreshing. It has nothing to do with what you have
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I had a pleasure to host a 4th of July party last night. I have never been to a 4th of July party but I can imagine that what is served is as American as it can get. So we had potato salad, coleslaw, ribs and this super cute mini-hamburger starter. It did take time
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After having eaten this dish and after having complimented it a lot, Karl had an interesting remark. That I like to stuff things… It’s true that recently I have made a few of these: stuffed aubergines, stuffed avocados, cucumber bites filled out with gazpacho and now stuffed peppers and zucchinis… But it’s just a perfect
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