Cooking, recipes, technique.
This soup has a bit of an Advent feel — it’s something quick, made with what’s on hand and what you know you won’t use otherwise. For example, I didn’t end up using the sweet potato for a salad. I originally bought it with soup in mind, but I also had leftover kaffir lime leaves and yuba. … Read more
For the past few weeks, when the guests leave and I finish a thorough cleaning — together with, or rather first of all washing the extractor hood, something no one likes to do — I’ve been working on a collection of recipes, my interpretation of Christmas Eve cuisine, mainly Polish. Pro Tip: This is precisely the problem — since no one … Read more
For dessert, dumplings will make their way to the Christmas Eve menu in addition to almond soup, but they are also excellent as a dessert. Served with a carob sauce or cream. And it is this mysterious carob that I am here to talk about. Carob is a flour made from the carob tree’s fruit, commonly known … Read more
A culinary creation is also an open work, dependent on context. Different people will taste different dishes from the same pot, shaped by the context of their experiences. And it’s not only about culinary experience — often, cultural context is even more influential. This becomes clear when, like me, you cook from within one culture for people from … Read more
A century-old classic of Polish zero-waste cuisine: the not-quite-Bajadera balls. The base of this dessert is dates or another sweet dried fruit like figs. Soak dates in minimal hot water, enough for the fruit to absorb and soften. Once cooled, blend to get date cream, a fantastic natural sweetener for desserts, spreads like Nutella, or even … Read more
I reached for one of the cookbooks on my shelf, looking for inspiration, and after a few minutes, I stumbled upon an onion soup recipe. This reminded me of the first soup I ever made as a teenager — onion soup with chunks of bread and grated cheese. Onion soup is a typical “poor man’s” … Read more
Baking cakes, cookies, desserts, and sweets isn’t exactly my culinary specialty. Probably because for most of my life, when it came to sweets, I liked them all — as long as they had a lot of chili. This cake has no chili, but it’s still good. INGREDIENTS:– 250 ml cooked millet– 100 g raisins– 2 … Read more
Continuing the kitchen inventory series: Lentils, sunflower seeds, and tomatoes. Still no onions, but when you live in the forest, going to the store is a whole expedition. INGREDIENTS:– 2 bell peppers of different colors (about 150–200 g)– 100 g sunflower seeds– 50 g red lentils– 30 g olive oil (3 tablespoons)– 30 g hoisin … Read more
I reached for one of my cookbooks, looking for inspiration, and after a few minutes, I came across an onion soup recipe. This reminded me of the first soup I ever cooked as a teenager: onion soup with pieces of bread and grated cheese. Onion soup is a typical poor man’s dish across almost all … Read more
Summer is a time of increased risk for food poisoning, rapid bacterial growth, and food spoilage. The recent mass poisoning in Poland, where over 100 people were poisoned by meat dumplings — importantly, from an external company — highlights this issue. Why does the risk of poisoning increase in the summer?The primary cause is temperature. The warmer it gets, … Read more
