There’s something to national stereotypes.You know — Germans mean potatoes, Poles mean onions. And Italians? Pasta. One of our teachers is Italian. And whenever he visits, I serve pasta. Most often it’s spinach pasta — a recipe approved and loved by a real Italian (not the kind you see in tourist brochures). Ingredients 1 tsp coriander 1 tsp cumin … Read more
I’m not a dessert guy. Nor am I a baker or pastry chef. Though in reality — and not just in my current job — you often have to be a one-man army and do everything. Lately, for added fun, it’s been my eating disorder that’s been pushing me toward experimenting with sweets of all kinds. INGREDIENTS: 30 g thick … Read more
In 2025, Easter and May Day are unusually close together. Just as I wrapped up my Easter menu, my thoughts turned to recipes suitable for May Day. One simple recipe I created on Easter Saturday fits perfectly — a carob smoothie. Ingredients: 1 ripe (brown) banana (approx. 125g) 200 ml (half a can) of coconut milk 1 … Read more
A recipe from the Easter menu. Cakes and all kinds of sweets are well represented on Easter tables, just like eggs. So why not sweet eggs?Of course, 100% plant-based eggs. Coconut Milk & Tofu Eggs INGREDIENTS: 150 g soft/silken tofu 300 g coconut milk 1 tsp ground lemongrass 1/4 tsp cardamom 100 g agave syrup … Read more
Appendix to the Tofu Egg Recipe: Chickpea-Based “Yolk” Sauce INGREDIENTS: 200 g cooked or canned chickpeas 1/3 tsp black salt (Kala Namak) 1 tbsp mustard (20 g) 50 g mayonnaise 1 tsp turmeric 2 tbsp vegetable broth 1 tsp agave syrup PREPARATION: Blend all the ingredients until smooth. Adjust the consistency by adding more or less … Read more
The Easter Menu is part of my project “The Ritual Year,” dedicated to food and culinary customs connected to the traditional ceremonial yearly cycle. Designing a Christmas Eve menu has been great fun for me for years. Christmas Eve is a fasting meal, and a properly strict one, at least in the most orthodox version—meaning … Read more
One of the most important Christmas Eve dishes of my childhood, a dish never made at any other time, was “kutia”. For some, it’s noodles with poppy seeds. In Silesia, there’s moczka, there’s siemieniotka. A sweet dish with nuts, raisins, honey, and sometimes alcohol (a good kutia needs a touch of brandy) is a legacy … Read more
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
Kemm’s Kuchen, also known as Hamburg gingerbread, is a traditional Christmas cookie from the heart of Hamburg. Its history dates back nearly 250 years. In 1782, master baker Johann Georg Kemm baked his first brown Christmas cookies on Lange Reihe in St. George, in central Hamburg. photo author St. George is a district in the … 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
