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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Nice automn dish, with lots of flavour. Ideal for Halloween week. I made them with kabocha squash, but you can really make it with any squash or pumpkin.

The name of this dish sounds complicated, but really it’s very quick and easy and shows off wonderfully the taste of nasturtium pesto. Thanks Joanne for growing them onto our patio!

A surprising result of spending time in lock-down is that we got to know our neighbors better and I even made a great friend – Joanne! Joanne, who has such a similar way of seeing things as me, even if we are still so very different on some levels. She is totally into gardening (I
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As my meat-eating family comes into the grilling season, I get creative at finding things I can eat with them coming from the same grill, but skipping the meat. And this one builds on my recent discovery that feta is better hot than cold. I made it grilled, using a metal ‘grilling basket’, supposedly purposed
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This is probably the simplest of the recipes I ever posted, but it takes what is really hard for me which is patience. So if you are stuck home now, want fresh bread but have no yeast, sour dough is the way to go, and you will love it!

My kids wanted a pet. A dog or a cat. I said no. Then they asked for anything else: rabbit, guinea pig, fish. No, no, no. Then I brought a pet home. Sour dough. They were disappointed, to say the least. But sour dough was just as much as I could handle in terms of
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Pieczoną fetę z pomidorami jadłam w Albanii, kiedy jeszcze można było podróżować. Teraz się wydaje jakby to było w innym świecie, w innych czasach. Słońce świeci, a w my w domu, trochę jak po wybuchu w Czarnobylu. Tez nie było widać czego należy się bać, świeciło słońce. Teraz może wręcz przeciwnie niż wtedy, mamy za
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This is a dish I tasted during a work trip to Albania, back in the times when we were all still allowed to travel. In these times of self isolation and staying home, seems like long time ago. It was my first trip to Albania, and I was just amazed with the food. Hopefully, things
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I recently went to Turkey and in Istambul I had this most amazing baba ganoush, although it was called ‘aubergine salad’, I guess in order to explain the unaware tourists what was it’s main ingredient. Since then I am trying to recreate it, and I do manage to have the same taste, but the original
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