Currently

Loving: Very simple things really. Starbucks Vanilla coffee I got from my bestie Gosia, it's so delicious I could drink a bucket a day. Now that's lame but I'm so loving my new bamboo tablet (a device to add handwriting to your photos but more on this later). I've been scribbling and drawing all over my photos, it's so addicting. 

Reading: I decided to finally check what all the fuss with 50 Shades of Gray is about. I've only just started and I really hope the story will soon change from a reqular Harlequin to a more exciting plot. 

Watching: So much right now! I am up to date with all my regulars (New Girl, Modern Family) but I also finished the first season od Girls. I'm not 100% sure if I like it but there is definitely something about it that makes me want to watch more. I've also been watching Once Upon a Time a story of an American town where all creatures from the Enchanted Forest were trapped. I know, sounds cheesy but it really hooked me right away. 

Listening to: I have been listening non stop to the new album by The Lumineers, I love it. I am also back to Birdy, I'm in the mood for such tunes at the moment. 

Thinking about: Lots of things that are currently on plate over here. It's our work, blog, family and other big, big things. We're thinking a lot about all this. Some things must be changed, that's for sure, we're just figuring out where to start.

Looking forward to: Spring! I'm loving this winter but I would gladly welcome some warm breeze and a bit of sun. I also can't wait to start our new cooking video project. We have some fresh ideas, I've been collecting props, gathering recipes, drawing, sketching and getting ready to start filming. yay!

Have a lovely week!

Currently

Loving: Very simple things really. Starbucks Vanilla coffee I got from my bestie Gosia, it’s so delicious I could drink a bucket a day. Now that’s lame but I’m so loving my new bamboo tablet (a device to add handwriting to your photos but more on this later). I’ve been scribbling and drawing all over my photos, it’s so addicting. 

Reading: I decided to finally check what all the fuss with 50 Shades of Gray is about. I’ve only just started and I really hope the story will soon change from a reqular Harlequin to a more exciting plot. 

Watching: So much right now! I am up to date with all my regulars (New Girl, Modern Family) but I also finished the first season od Girls. I’m not 100% sure if I like it but there is definitely something about it that makes me want to watch more. I’ve also been watching Once Upon a Time a story of an American town where all creatures from the Enchanted Forest were trapped. I know, sounds cheesy but it really hooked me right away. 

Listening to: I have been listening non stop to the new album by The Lumineers, I love it. I am also back to Birdy, I’m in the mood for such tunes at the moment. 

Thinking about: Lots of things that are currently on plate over here. It’s our work, blog, family and other big, big things. We’re thinking a lot about all this. Some things must be changed, that’s for sure, we’re just figuring out where to start.

Looking forward to: Spring! I’m loving this winter but I would gladly welcome some warm breeze and a bit of sun. I also can’t wait to start our new cooking video project. We have some fresh ideas, I’ve been collecting props, gathering recipes, drawing, sketching and getting ready to start filming. yay!

Have a lovely week!

Classic Plum Pie

On saturday I visited my dear friend Kasia whom I hadn't seen for ages. It was particularly pleasant since Kasia is expecting her first baby, so we spent hours looking at pictures of her unborn baby boy. It's amazing, he hasn't been born yet and we were already talking about whose nose he has, cool, isn't it?

Anyway, on my way out she handed me a huge jar of plums and I already knew they'd make a great plum pie. On sunday morning our home was filled with the smell of fresh baked pie, this is one of my favourite things in the world. 

I have also been trying out our new bamboo writing pad as you can see below. I'm really loving it but I definitely have to work on my handwriting. 

Mix sugar with oil and egg until fluffy. Add all dry ingredients and mix until everything is well combined. 

I had some crumble left in my freezer but the pie tastes equally good without it. 

Serve with vanilla ice cream or plum juice or syrup. 

Classic Plum Pie

On saturday I visited my dear friend Kasia whom I hadn’t seen for ages. It was particularly pleasant since Kasia is expecting her first baby, so we spent hours looking at pictures of her unborn baby boy. It’s amazing, he hasn’t been born yet and we were already talking about whose nose he has, cool, isn’t it?

Anyway, on my way out she handed me a huge jar of plums and I already knew they’d make a great plum pie. On sunday morning our home was filled with the smell of fresh baked pie, this is one of my favourite things in the world. 

I have also been trying out our new bamboo writing pad as you can see below. I’m really loving it but I definitely have to work on my handwriting. 

Mix sugar with oil and egg until fluffy. Add all dry ingredients and mix until everything is well combined. 

I had some crumble left in my freezer but the pie tastes equally good without it. 

Serve with vanilla ice cream or plum juice or syrup. 

What's for breakfast - Bread with sundried tomatoes

I have always thought baking bread is a job for professionals and that there is no way I can do it myself and that it can actually work. It really did this time. It is definitely bread for lazy people, it doeasn't require any touching or kneading for that matter, I love it. All you need to do is take some flour, stir here and there, wait 2 hours, bake for 40 and that's it! You can add anything you like, I used dried tomatoes for this one but the other ones (there have been three already) had nigella inside and bruschetta mix (dried paprika, tomatoes, oregano etc). You can find the original recipe here.

Put the dish inside while you preheat the oven, it has to be super hot when batter lands in there.  

What's for breakfast - Bread with sundried tomatoes

I have always thought baking bread is a job for professionals and that there is no way I can do it myself and that it can actually work. It really did this time. It is definitely bread for lazy people, it doeasn’t require any touching or kneading for that matter, I love it. All you need to do is take some flour, stir here and there, wait 2 hours, bake for 40 and that’s it! You can add anything you like, I used dried tomatoes for this one but the other ones (there have been three already) had nigella inside and bruschetta mix (dried paprika, tomatoes, oregano etc). You can find the original recipe here.

Put the dish inside while you preheat the oven, it has to be super hot when batter lands in there.  

MoKa Cooking - Bruschetta

We actually recorded this video a long time ago and it was sitting there for me to finally put it together. It's nothing special really, just a simple toast but really tasty. I'll have more time on my hands soon and we were thinking of starting a new series of 60 second cooking videos. This video is almost exactly this long but we were thinking of giving the whole series one specific look. Don't ask me what it's going to be like though as I have no idea for now ;)

Kamil

MoKa Cooking - Bruschetta

We actually recorded this video a long time ago and it was sitting there for me to finally put it together. It’s nothing special really, just a simple toast but really tasty. I’ll have more time on my hands soon and we were thinking of starting a new series of 60 second cooking videos. This video is almost exactly this long but we were thinking of giving the whole series one specific look. Don’t ask me what it’s going to be like though as I have no idea for now ;)

Kamil

Raspberry Crumb Bars

Lemon Polenta Cake is long gone and we needed something new to perk up our morning coffee. It's really de-licious, chewy inside and crumbly on top, a perfect combination.

This one is from my most favourite cooking site/cookbook Smitten Kitchen, You can find the original recipe here. 

Here is the original recipe:

For the crust and crumb:

1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar(I used regular caster sugar)
1 1/4 cups rolled oats (I used rye oats)
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda (I think it's way too much and recommend no more than 3/4tbsp of baking powder only)
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
For the raspberry filling:
1/4 cup firmly packed dark brown sugar (or caster)
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
250gr raspberries, fresh or frozen
1/4 cup fresh lemon juice

Make the crust and crumb: Preheat the oven to 180°C. Butter the bottom and sides of a square baking pan. Put a long piece of parchment paper in the bottom of the pan. Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.(I used my fingers here).
Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. My gut told me that was too little, and I upped it. I wanted to make sure the top of the raspberries were mostly covered, at least for packing purposes, and was glad I had changed it.) 

Pour the rest of the mixture into the prepared pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in a container for up to two days.

Source: Smitten Kitchen