A hint of summer you can introduce into your life all year round. This magic marinade will make anyone like zucchini. Add fresh bread and a glass of cold white wine and you will be asking yourself why they don’t serve it in fancy restaurants (or maybe they do, but they don’t tell you it’s
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You know this French dessert made with puff pastry and custard cream? Well, aubergine mille-feuille is so much better! Especially to an aubergine fan as I am! I never made a traditional mille-feuille, but I guarantee that this one is much easier to make!  

I didn’t post anything in a while. Summer holidays and lots of travel. Lots of eating out and interesting dishes that I will certainly introduce into our menu. This dish is a tribute to tomatoes. To real, good tomatoes. Don’t even try it with the cheap, supermarket, tasteless beautiful red fake ones. No point. But
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Another super simple, yet amazingly good starter. Figs and goat cheese go together so well, in any dish. Just like these people who fit together perfectly, who are never bored together and the skills of one are complementary to skills of the other so together they can solve any problem. Like figs and goat cheese – a perfect
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Beets can be a star of a dish too. This cheap  vegetable is often perceived as weird especially for it’s strong color.  But it has a large potential to amaze with it’s hidden sweet flavor. Works really well with salty goat cheese. Karl doesn’t like it, but I’m still working on that!

This recipe was inspired by a dish served by Joanna, my sister (well, technically, a cousin, but we call ourselves sisters and it works), who knows very well how how to serve an impressive dinner cooked in less than 30 minutes… That summer evening she served goat cheese rolled up in zucchini stripes and goat
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