Tahini (Sesame Paste)

Traditionally, you can enjoy tahini as a dip with toasted bread and fresh vegetables. It can also be used as an addition to other dips and sauces such as hummus and baba ghanoush (aubergine dip). Today, I came across a video posted by Jamie Oliver’s team discussing more alternative uses for tahini. Apparently, you can eat it just like peanut butter – on toast with peach jam, or mix into a fruit smoothie (!!). I just couldn’t wait to make my own! Here it is 🙂 This recipe makes one, 300g jar.  Continue reading

Carrot & Coriander Soup

This one was completely unplanned. I wondered what to make with all the carrots and parsnips I had in the fridge. Since I am still in my blended soups mode it didn’t take too much planning. I have to admit I have never had carrot soup before, it never sounded very appealing. Now I know I was missing out! A small tip: pick two of your favourite spices, they will elevate the flavours and completely transform this dish. Cilantro, cumin, garlic or ginger combine beautifully with carrots, but be creative and see what works for YOUR palate! Continue reading

Orange Blossom Honey & Ricotta Cheesecake

This cake is a result of several conversations over the Easter breakfast table. If you fancy a lighter version of a traditional ricotta cheesecake, this one is a great option. It is very creamy with a only a subtle hint of orange. The original recipe comes from Food Network, Giada de Laurentiis cooking show. I adjusted it by replacing cream cheese with mascarpone. I also used digestives instead of biscotti.  Continue reading

Traditional Challah Bread

I really don’t think there is a more decadent type of bread than this. Soft and fluffy with a hint of sweet vanilla. Try toasting it and the whole house fills with a scent of buttery deliciousness. What’s best – it is actually very simple to make once you get over the fear of braiding the strands. I could have it all to myself!
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Lemon Marmalade

Today was lemon marmalade day! Since I got struck by my muse completely unexpectedly I worked with the ingredients I had at home. I only made enough for one small jar, but you can easily double or triple the measurements. So simple yet so delicious!! Now the only thing lacking is a soft, fluffy slice of bread, hmm…;) Continue reading

Dill and Kefir Bread

Now, this is a must-make bread. As many breads it is a little time consuming, but not necessarily very labour-intensive. My starter grew in just 3 hours, and that’s without worrying too much about the temperature. It is a real treat for all carb lovers – moist yet incredibly light with aromatic notes of dill. Continue reading

Irish Soda Bread

One of my favourite classics – moist, nutty and satisfying. Nothing else to add 🙂 Original recipe from BBC Good Food. Continue reading

Norwegian Sweet Cinnamon Buns

As a big admirer of Nigella Lawson’s cooking I decided to give this one a try. The recipe is simple and the results very rewarding! I modified the original proportions by slightly reducing the amount of sugar used in the dough. I also added some vanilla extract to enhance the aroma. The smell of cinnamon and butter still linger in the kitchen…mmm. I just took my first bite and I think my knees are melting! Unfortunately, this is a treat to be shared over Easter with the family, so no seconds for me today! Continue reading

Parsnip and Potato Soup

I woke up one day with an odd craving for parsnips. My taste buds communicate with my brain in a very specific way! lol. The result is the below recipe 🙂 Worth trying even if you are not the greatest fan of this particular vegetable and especially if you think is plain boring. Roasting it with butter brings out the nutty flavours and the sharp Gorgonzola gives it a well needed edge. Continue reading

Christmas Honey Spice Cake (Piernik)

This is a traditional Polish holiday cake prepared during Advent. It is rich, moist and just a little sweet with a great depth of warm flavours. Heat up some mulled wine and you have a perfect treat for a cosy night in! The recipe has been perfected over the years by my mum and it is now one of my favourites. The secret to getting it right is using good quality honey as well as fresh and very aromatic spices.  Continue reading