Monday, July 28, 2014


Ohhhh, it has been hot recently.(Thank you English heatwave!) I'm not moaning, in fact, I'm absolutely loving it!I just struggle to stand by the oven for longer than 10 minutes!So no baking for a bit(sorry husband :)) I much rather spent time in my garden, look after my veg patch, which in result earned me a nice tan :) :) :) yupppie!

Using the last pea pods from my garden I made this lovely soup, which has got lots of benefits - it's super green, it's super healthy, it's super quick and it's super tasty!


serves: 2


250g shelled peas
1 garlic clove(small), crushed
350g vegetable broth(would be perfect) or water
2 tbsp (heaped) natural yoghurt
pumpkin seeds and thyme to serve with
salt, pepper


1.Place the vegetable broth or water in a medium pan and add peas, garlic, thyme, salt and pepper. Bring to boil and simmer for around 5 minutes.Remove from the heat and place in a blander(or use an immersion blender) and puree until smooth.

2.Serve warm(in this weather - no way!) or room temperature(oh yes - much better) with natural yoghurt, thyme and some pumpkin seeds.


Raw garlic gives it a strong taste, if you not a big fan of garlic just leave it out or to make it less strong, stir fry it in a pan for a couple of minutes.

Sunday, July 20, 2014

Raspberry trifle

Should I be worried about myself?Talking specifically..... about the way I feel about the food. I get so super excited that I just want to tell my family, friends, neighbours, that man walking the dog every morning on my road, kids playing in the park, everyone on facebook, twitter, instagram......about that delicious something I've just eaten. What is more, I go shopping and I feel like shouting to everybody in Sainsbury's to buy the ingredients for that amazing dish I've tried. I've got this urge to share the food I love, to share my passion!Please tell me I'm not just the freakiest freak in the world and some of you feel the same!

Last weekend I went to my favourite garden centre, wandering around the narrow paths I spotted  few raspberry bushes on one side. There was quite a lot of ripe fruits on their branches....ok....I looked around....nobody's about...I know it's wrong.......I don't care.....I'm gonna just have one.....Felt like a criminal for a sec but as soon as I tried it I thought ''I'm in heaven- raspberry's heaven''. I felt like shouting to people ''Guys,come here, you must try this raspberries!Everyone!You must buy this raspberry bush!!!''.(I would've probably been writing to you from a mental hospital if my common sense hadn't stopped me). I just like to share with what I love :) It's not a crime is it?

So now everyone, for raspberries off you go!!!!We gonna make some awesome trifles!



1 packet clear raspberry jelly (mine was 75g)
150 g raspberries + few wild strawberries or other fruit if you wish

for custard cream:

500ml milk(of your choice)(best - room temperature)
1 tbsp butter
vanilla seeds, scraped from 1 pod
3 tbsp sugar
2 tbsp flour
2 egg yolks


1. Prepare the jelly with the instructions on the packet.Cool down but make sure it doesn't thicken. Place few (3-4) raspberries in each glass and pour  jelly over them so it fills about half of the glass. Place in the fridge to settle.

2. Custard: Put a medium pan over a small heat. Add 300ml milk, vanilla seeds, butter and sugar.(don't let it boil) In a separate bowl mix well the remaining milk with egg yolks and flour. Pour the mixture into the pan and bring it to boil, mixing all the time as it thickens. Leave it to cool down.

3.Spoon the custard over the jelly, squash few raspberries using the fork and spoon it over the custard and decorate with couple of fresh fruits.


Wednesday, July 16, 2014

Garlic,tzatziki and BBQ sauce

Creamy garlic, smoky BBQ, refreshing tzatziki. Three of my favourite sauces.You can eat everything with them or them with everything, whichever way you fancy :) Enjoy!



300ml double cream or natural joghurt
3-4 garlic cloves, crushed
1 TBSP freshly chopped dill
salt, pepper

In a bowl, stir double cream or joghurt, add garlic and dill.Season with salt and pepper and mix.



300ml natural joghurt
1/4 cucumber, grated
6 radishes, grated
1 TBSP chives, chopped
1 tsp extra virgin olive oil (optional)
salt, pepper

In a bowl stir natural joghurt, add  cucumber, radishes and chives. Sprinkle with olive oil, season with salt and pepper and mix.



4 big tomatoes, ripen and sweet variety
1/2 tsp paprika
1 tsp extra virgin olive oil
2 tsp honey
1 TBSP tomato puree
2 TBSP wine vinnegar
salt and pepper

Place the tomatoes in a pan with boiling water(do this using a table spoon) for a few seconds.Next peel the tomatoes, the peel should remove without a problem.Chop the tomatoes and place them on a sieve to drain. When they ready place them on the frying pan with the rest of the ingredients and simmer for around 30 minutes until the sauce thickens.Leave to cool.


Sunday, July 13, 2014

Yoghurt cake with currants

In this post I would like to take you to Poland......a land of delicious food and even more delicious where juicy and succulent fruit are at your where I come from and miss every single day.

This is my mum-in-law recipe and she knows how to bake :) Simple, yet so tasty.



2,5 cups self rising flour or plain flour + 2tsp baking powder
3/4 cup sugar
1 cup natural yoghurt(room temperature)
0,5 cup melted butter(not warm - cooled down) or oil
2 eggs(room temperature)
handful of ground almonds
250g mix currants or any fruits


1 cup plain flour
100g butter(cold)
0,5 cup sugar


1. Preheat the oven to 180C/160Fan/4 GAS

2. Make the crumble first. Cut the butter into smaller squares and add them and the sugar to the flour. Mix with your fingertips until it resembles breadcrumbs.Place in the fridge.

3. Sift flour(with baking powder if needed) into a medium bowl. In a separate bowl place eggs, add butter or oil, natural yoghurt and sugar and mix together until smooth. Poor it over the flour and mix with a spoon or fork - do not over mix(only until all ingredients are combine).

3. Grease the baking tray, poor the mixture, sprinkle it with ground almonds(it will prevent the fruit to go too soggy) and top with fruits and crumble.

4. Bake for 40-45 min.

Friday, June 27, 2014

Yoghurt and (Wild)Strawberry POPSICLES

I remember Poland.......long walks with my lovely friend, walks among beautiful fields covered with tall, colourful lupins, shiny golden grasses and mesmerising bluebells. I remember our giggles, loud laughs and grasshopper's chirps in the background. I remember the smell of the forest and wild flower, that we would pick to slip them into our tangled by wind hair. I didn't realized then how lovely it was to live so close to nature. It was ''normal'' and I didn't know it could be different.
We would find a wild strawberry field with the sweetest fruit I'd ever eaten...There would be so many of the little,red beads that none of us could eat them at once.We would pick tall blades of grasses and string the fruits on them, one by one. We would carry about 10 or more grasses with wild berries, eating some on our way back and saving some for our mums....I sometimes do it in my garden smiling to myself in a memory of those beautiful days :)


for around 12 small moulds

400 ml natural Greek style yoghurt
2 tbsp honey
250g strawberries(I used some wild strawberries too) + around 6 strawberries, chopped

1.Mix yoghurt and honey in a blender until smooth. Pour it into a separate bowl or jug and then add strawberries to the blender(no need to clean it) together with the remaining yogurt and mix until smooth. (I pulsed it first).
2.Pour the strawberries puree into the popsicle moulds filling about 1/2 of the mould. Slowly pour the yoghurt mixture(you can do it using a spoon).Don't worry if it mixes together- it will look even more attractive :)
3. Drop a few strawberry pieces into each mould and don't forget to insert the popsicle sticks :) 4.Freeze for 4 - 5 hours.

Sunday, June 22, 2014

BBQ pulled pork buns

Most days I enjoy effortless meals, ideally the ones I can prepare quickly, so my poor stomach doesn't have to rumble forever.Some foods, however, need more attention, more time and more love...It needs to be looked after...The recipe I'm posting today takes time....a lot of time...especially if you decide to make your own buns and BBQ sauce as well.But it is worth waiting and I assure you nothing tastes better than a slow cooked, home made meal shared with people we love :) And when you shove the meat in the oven there is always time to read a good book(Yes!That's me!)


for 12

Preparing time: 5 hours and 20 minutes(please don't be put off  - all worth it :))


12 buns
2 kg boneless pork sholder
3 tbsp olive oil
3 tbsp paprika
3-4 garlic cloves, crushed
80ml BBQ sauce
salt, pepper, freshly grounded

INGREDIENTS for cabbage slaw

¼ head red cabbage, thinly sliced
¼  head white cabbage, thinly sliced
1 small carrot, thinly sliced
Juice from ¼ - ½ lemon
5-6 TBSP natral yoghurt or mayo
salt, pepper, freshly grounded


1.Preheat the oven to 150 C/130C fan/GAS 2
2.Rub the pork with olive oil and sear it in a pan until brown.
3.Place the meat on a wire rack in a roasting tin. Mix the paprika, garlic,salt and pepper and a little bit of water to make a smooth paste. Brush it all over the meat. Add 1 cup of water into a roasting tin, cover tightly with foil and cook for 5 hours or until falling apart.
4. Drain the juices from the meat, skimming the fat. Shred the pork using two forks and discard the ramaining fat.
5.Mix 125ml of the juices with 80ml bbq sauce and pour it over the meat.Serve warm.

In the meantime:

Mix the cabbages and carrot, both finely chopped and sprinkle some salt over it. Leave for couple of minutes.Press it lightly with your hands(It's to make it softer). Mix the yoghurt(or mayo) with lemon juice and pepper. Add to the cabbage.Mix. Voila!

Half the buns, pile the meat over the bottom half, cover with cabbage slaw, and the top half of the bun.Ta dah!Enjoy slowly :)

Tuesday, June 3, 2014

Mini frittatas

It's just a quickie :)

A recipe that has waited a long time to finally be posted. No need for the overlong description - everyone must know frittata and this is it's mini version.And it's a green version too :) Super delicious Italian dish, perfect for a stress-free lunch.It will also wow your guests at a summer party or a BBQ.Ohhhh yes!


for: 10


400g potatoes
100g broccoli
200g spinach
5 eggs
2 tbsp fresh dill
30 g butter
salt, pepper


1.Steam or boil the potatoes and broccoli(separate).Leave to cool down. Cut the potatoes in halves and slice, chop the broccoli into chunks.

2. Preheat the oven to 190C/170 FAN/GAS 5

3. Wash the spinach and trim off any thick stalks, chop and place in a pan.Cook until the spinach is wilted.Add butter and stir until the spinach is glistening.Drain it well and let it cool.In a bowl beat the eggs, add potatoes, broccoli, spinach and dill.Add salt and pepper and mix. Grease a muffin tray or use muffin cases, eventually parchment paper cut into squares. Spoon the mixture into each mold. 

4.Bake for 25-30 minutes.