Strawberry season has started

I've been craving strawberries ever since I got pregnant. You can't even imagine how happy I am that June is here and I get to eat as many as I like (and by as many I mean kilograms). I've also heard you can't eat strawberries while breastfeeding so I'm going to eat them for every meal of the day until the baby comes. 

We made strawberry tart with white chocolate today and it was soooo good. Definitely the simplest desserts are the most delicious.

Here is what you'll need:

For the crust:

200gr all purpose flour

100gr cold butter

1tbsp cream

2tbsp sugar

1egg yalk

zest of half a lemon

For the cream:

250gr mascarpone

150gr white chocolate

0,5 kg fresh strawberries

What to do:

Start by combining all the ingredients for the crust in a food processor or briefly knead on a lightly floured surface. Wrap the dough in foil and refrigerate for 30 mins. 

Preheat the oven to 185C. Roll out the dough to fit a 24cm slightly buttered tart pan, prick with a fork and bake for 25mins. 

Meanwhile, melt white chocolate in a bowl over a hot water bath. Wait until it's lukewarm and combine with mascarpone. 

Spread the mixture evenly in cooled tart shell, then top with strawberries.

Enjoy!

Strawberry season has started

I’ve been craving strawberries ever since I got pregnant. You can’t even imagine how happy I am that June is here and I get to eat as many as I like (and by as many I mean kilograms). I’ve also heard you can’t eat strawberries while breastfeeding so I’m going to eat them for every meal of the day until the baby comes. 

We made strawberry tart with white chocolate today and it was soooo good. Definitely the simplest desserts are the most delicious.

Here is what you’ll need:

For the crust:

200gr all purpose flour

100gr cold butter

1tbsp cream

2tbsp sugar

1egg yalk

zest of half a lemon

For the cream:

250gr mascarpone

150gr white chocolate

0,5 kg fresh strawberries

What to do:

Start by combining all the ingredients for the crust in a food processor or briefly knead on a lightly floured surface. Wrap the dough in foil and refrigerate for 30 mins. 

Preheat the oven to 185C. Roll out the dough to fit a 24cm slightly buttered tart pan, prick with a fork and bake for 25mins. 

Meanwhile, melt white chocolate in a bowl over a hot water bath. Wait until it’s lukewarm and combine with mascarpone. 

Spread the mixture evenly in cooled tart shell, then top with strawberries.

Enjoy!

Happy Easter

This year unlike last year Easter is exactly how it's supposed to be, warm and spent mostly outside. We are again at Kamil's parents' since my parents are enjoying meeting their first granddaughter this time.Yes! I've become an aunt and can't wait to meet little Stella, she is the cutest tiny human I've ever seen. So this Easter is extra special and my little baby seems to feel the same way. I really love being pregnant but wish time flew just a tiny bit faster. 

Happy Easter to you all!!!

We baked easter cake with lemon curd and it turned out pretty delicious if you lile sour desserts. 

Here is the recipe.

For the crust:

250gr plain flour

150gr cold butter

30gr sugar

1 tbsp sourcream

zest of 1 lemon

Blend the ingredients in a food processor or knead quickly only until they're are combined. 

Refrigerate for 15mins while your oven warms up. 

Place the crust in any baking tin you like and bake for 18-20mins in 180C

For the lemon curd:

3 large eggs

juice of 3 lemons

zest of 1,5 lemons

100gr cold butter

100gr sugar

In a heat proof bowl whisk the eggs with lemon juice, sugarand zest and place over a pot of simmering water. When the mixture starts to warm up add very cold butter, spoon by spoon until it melts. After about 5-8 minutes of constant stirring it should start to thicken. Do not cook it, take it off and leave to cool completely. 

Decorate with almonds, chocolate chips or dried fruit. Enjoy!

Happy Easter

This year unlike last year Easter is exactly how it’s supposed to be, warm and spent mostly outside. We are again at Kamil’s parents’ since my parents are enjoying meeting their first granddaughter this time.Yes! I’ve become an aunt and can’t wait to meet little Stella, she is the cutest tiny human I’ve ever seen. So this Easter is extra special and my little baby seems to feel the same way. I really love being pregnant but wish time flew just a tiny bit faster. 

Happy Easter to you all!!!

We baked easter cake with lemon curd and it turned out pretty delicious if you lile sour desserts. 

Here is the recipe.

For the crust:

250gr plain flour

150gr cold butter

30gr sugar

1 tbsp sourcream

zest of 1 lemon

Blend the ingredients in a food processor or knead quickly only until they’re are combined. 

Refrigerate for 15mins while your oven warms up. 

Place the crust in any baking tin you like and bake for 18-20mins in 180C

For the lemon curd:

3 large eggs

juice of 3 lemons

zest of 1,5 lemons

100gr cold butter

100gr sugar

In a heat proof bowl whisk the eggs with lemon juice, sugarand zest and place over a pot of simmering water. When the mixture starts to warm up add very cold butter, spoon by spoon until it melts. After about 5-8 minutes of constant stirring it should start to thicken. Do not cook it, take it off and leave to cool completely. 

Decorate with almonds, chocolate chips or dried fruit. Enjoy!

Goji berry cookies

We ate the whole batch and we didn't even feel remotely bad about it. I bought a box of organic, healthy cookies with goji berries for the trip to Gdynia last month and we were desperately searching for some leftover crumbs (in the bag of course, nowhere else) minutes after opening the bag, they were so, so good. I really wanted to at least try and make these at home. I hereby proudly present my very own, super delicious, eat-them-all-at-once goji berry cookies. They contain no refined sugar and no wheat, both things I've been recently avoiding. I actually made two kinds as a part of my experiment, they were both delicious. Here is what you need:

#1

1 cup rolled oats

1 cup instant oats

0,5 cup amarantus/popping

0,5 cup expanded buckwheat

0,5 cup goji berries or chopped dates

a handfull of coconut flakes

0,5 cup powdered milk

1tbsp honey 

1 egg white 

#2

1 cup rolled oats

1 cup instant oats

0,5 cup amarantus/popping

0,5 cup expanded buckwheat

0,5 cup goji berries or chopped dates

a handfull of coconut flakes

a handfull of chocolate buttons or regular chocolate

2 overripe bananas

You can combine both recipes or just use bananas instead of egg whites (both are used for sticky consistency of the batter). Bake the cookies in 150C for 10-15 mins. The banana version comes out more gooey but batch #1 has way more flavour (thanks to powdered milk I guess).  Remember you can use different kinds of fruit to replace goji berries...raisins, dates or apricots, they will all taste equally delicious. 

Goji berry cookies

We ate the whole batch and we didn’t even feel remotely bad about it. I bought a box of organic, healthy cookies with goji berries for the trip to Gdynia last month and we were desperately searching for some leftover crumbs (in the bag of course, nowhere else) minutes after opening the bag, they were so, so good. I really wanted to at least try and make these at home. I hereby proudly present my very own, super delicious, eat-them-all-at-once goji berry cookies. They contain no refined sugar and no wheat, both things I’ve been recently avoiding. I actually made two kinds as a part of my experiment, they were both delicious. Here is what you need:

#1

1 cup rolled oats

1 cup instant oats

0,5 cup amarantus/popping

0,5 cup expanded buckwheat

0,5 cup goji berries or chopped dates

a handfull of coconut flakes

0,5 cup powdered milk

1tbsp honey 

1 egg white 

#2

1 cup rolled oats

1 cup instant oats

0,5 cup amarantus/popping

0,5 cup expanded buckwheat

0,5 cup goji berries or chopped dates

a handfull of coconut flakes

a handfull of chocolate buttons or regular chocolate

2 overripe bananas

You can combine both recipes or just use bananas instead of egg whites (both are used for sticky consistency of the batter). Bake the cookies in 150C for 10-15 mins. The banana version comes out more gooey but batch #1 has way more flavour (thanks to powdered milk I guess).  Remember you can use different kinds of fruit to replace goji berries…raisins, dates or apricots, they will all taste equally delicious. 

What's for dessert?

Here is another gluten free and delicious treat that we made last weekend. I feel much better when we eat sweets that are wheat and sugar free. The truth is it is so much more fun to cook and bake things that are actually healthy. It really makes me so proud of myself and ok, let's be honest, I feel less guilty wolfing down another piece of pie. I was inspired to make these tartlets by this beautiful blog - Roost. 

You can find the crust recipe there. The filling was my very own ivention and it turned out pretty delicious, too. I'm a big fan of almond crust and I really recommend replacing any kind of sweet or savoury crust with this one. 

So here is what you need:

Tartlets (makes 5)

1,5 cup almond meal

pinch of salt

0,5 tsp nutmeg

1tsp cinnamon

1tsp vanilla extract

1tbsp honey

1/4 ghee or butter (room temp)

Cream

250gr ricotta cheese

1tbsp honey

zest of 1 lime

optionally 50gr of melted white chocolate

What to do

Combine all the ingredients for the crust and form a crumbly dough, I usually use my hands to do it. 

Press equal amounts of dough into 4-5 greased tartlet pans. Place in oven for 15 minutes (170C).

Remove from the oven, cool down. It works best if you refrigerate them for 30mins. It helps to remove them from the pans. You can skip this part if you want to eat straight from the pans like we did. Spoon the filling into each tart shell and top with seasonal berries. Pour some melted chocolate on top. Voila!

What's for dessert?

Here is another gluten free and delicious treat that we made last weekend. I feel much better when we eat sweets that are wheat and sugar free. The truth is it is so much more fun to cook and bake things that are actually healthy. It really makes me so proud of myself and ok, let’s be honest, I feel less guilty wolfing down another piece of pie. I was inspired to make these tartlets by this beautiful blog - Roost. 

You can find the crust recipe there. The filling was my very own ivention and it turned out pretty delicious, too. I’m a big fan of almond crust and I really recommend replacing any kind of sweet or savoury crust with this one. 

So here is what you need:

Tartlets (makes 5)

1,5 cup almond meal

pinch of salt

0,5 tsp nutmeg

1tsp cinnamon

1tsp vanilla extract

1tbsp honey

1/4 ghee or butter (room temp)

Cream

250gr ricotta cheese

1tbsp honey

zest of 1 lime

optionally 50gr of melted white chocolate

What to do

Combine all the ingredients for the crust and form a crumbly dough, I usually use my hands to do it. 

Press equal amounts of dough into 4-5 greased tartlet pans. Place in oven for 15 minutes (170C).

Remove from the oven, cool down. It works best if you refrigerate them for 30mins. It helps to remove them from the pans. You can skip this part if you want to eat straight from the pans like we did. Spoon the filling into each tart shell and top with seasonal berries. Pour some melted chocolate on top. Voila!