With colder days coming, it’s time to increase the intake of cinnamon and gingerbread spices, so here we go with a simple and healthy recipe to get in the mood for winter. The recipe for muffins is 100% plant based, instead of eggs, I am using aquafaba (that’s just the liquid from the can of
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That is a the most surprising thing I ate (and liked) this summer. It was served on a very hot day in a cold soup and it was brilliant. Celery has wonderfully refreshing taste which works very well with sugar.  I would have never thought of that, but it was there, on my plate, so
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French toast, or ‘pain perdu’ as the French call it (what means ‘lost bread’) is perfect way to use stale bread (or fresh bread if you just like the dish). It’s funny that the best way to use stale bread was invented by the French, and not the Polish about whom there’s poem praising them
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This post could start as ‘go to Provence, rent a house with a fig tree perfectly in the middle of ripe fig season, then go look for a local, bio, forest honey and local, very mild olive oil…’, as this is exactly what we did, even if making the fig tart was not necessarily our
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Don’t be mistaken that it’s a soup, it’s a dessert. A perfect dessert for a super hot day (which is what we were experiencing a lot recently). It’s super easy (1 ingredient is a must, 2 ingredients are recommended) and super healthy (no sugar added!). I remember the fruit soup I was served in kindergarten,
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It’s a date night recipe. It’s not so often that Karl and I get to go on a date, but when we do it’s special and we try to find a place where we could celebrate the evening with a good meal. And then I often get inspired to try to cook something similar at
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This is a perfect dessert for a summer day. Well, it’s been raining most of this week, but hey, it’s summer and there’s these wonderful strawberries, so yes, it’s a perfect dessert for today. And it’s so simple, so even if you are filling lazy, you can still get it done!

I should not take credit for this recipe, it’s almost a copy of Nigella’s Irish Cream Tiramisu, although I am using a little less of the biscuits, I like to have more of the cream. But I can take the credit for the implementation and the picture :-). I like it much better than a
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We recently had Karl’s crazy choir friends (I hope they will not mind my calling them this, I really like them, but they definitely are not ordinary), and given our recent visit to Italy I planning a dinner inspired with Italian cuisine. I even bought all the ingredients for a tart with mascarpone cream. And
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A taste of summer in the middle of winter. A perfect blend of sweetness and lemon tartness. The main problem with this cake, is having to wait 2-3 hours after it is out of the over, for the filling to properly set. Knowing how good it is, this waiting is really hard. And then it
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