A warming and filling lentil and vegetable soup with your favorite curry blend. It comes together in a flash and you can use up leftover vegetables sitting in the fridge. I most often add bell pepper, zucchini, and cauliflower, but you can also add carrot, parsley root, celery, or pumpkin. For one cup of lentils, […]
Universal curry sauce, suitable for meats, vegetables, tofu… It keeps well in the fridge (tightly sealed in a jar), and can also be frozen. We most often eat it with fried tofu or with vegetables. If we have cooked vegetables in the fridge, some leftovers from the previous day, for example potatoes, green beans, cauliflower, […]
Farinata is an Italian flatbread baked with chickpea flour. A tasty, nutritious snack that children also enjoy eating. You can season it with your favorite herbs (oregano, basil, rosemary…). If someone has trouble digesting legumes, I suggest adding ground caraway or cumin. The batter is very thin, but that’s how it should be. For this […]
Aromatic, moist nut cake with gingerbread spice and orange zest. Perfect for brownie lovers and importantly, very quick and simple to prepare. Additionally, we can serve this cake to people who avoid gluten for various reasons. Nut and Gingerbread Spice Cake inspired by Coopzeitung 3 eggs 150g sugar 200g ground walnuts 200g ground hazelnuts 1 […]
The simplest soup for hot weather. We throw all the ingredients into a blender, season it, and the soup is ready. It’s worth chilling it before serving. This is not a traditional Spanish gazpacho, it doesn’t contain bread, cucumber, vinegar… You can certainly add all these ingredients, but I’m completely satisfied with this simplified version. […]
The recipe comes from the book Nigel Slater’s “Greenfeast: Spring, Summer”. This is a spring version of potato croquettes, with spring cabbage and fresh herbs, but you can use other additions, such as green peas or broccoli. In the original recipe, the author recommends pan-frying, but I chose to bake them in the oven […]
A very good soup for wintertime, hearty and warming. You could say it’s a vegetarian version of goulash soup. It’s a hit of the season at our house, even the kids love it. An important addition to the soup is properly seasoned and baked tofu. I found the recipe for baked (ground) tofu on the […]
This is not a recipe for traditional Japanese miso soup based on dashi broth. It’s rather an idea for how to transform an ordinary vegetable soup into a warming soup with an Asian twist. I have a habit of checking my fridge before doing major shopping and I usually find some leftover vegetables there, which […]
This recipe is a great idea for using overripe bananas, the ones with lots of dark spots on the peel. The pancakes are sweet and very aromatic, perfect for breakfast or an afternoon snack. The original recipe is available on the channel Agnieszka Mielczarek – jedz inaczej, I introduced a few changes, primarily I reduced […]
At the beginning of the year, I decided to clear out my kitchen cabinets of the supplies sitting in them. For us, it’s mainly various groats, grains, beans, and lentils. At the bottom of the drawer, I found spelt berries and needed to think about how to use them. Since whole grains take a long […]
“Flavors of Israel” by Nida Degutiene is a book that allows you to get acquainted with Jewish culture and cuisine. In a very accessible way, it describes the most important Jewish holidays and the customs and dishes that accompany them. From the book we’ll learn what Shabbat is, what kosher means, why Jews don’t eat […]
I’m slowly starting to lose track of my cookbook collection. A real collector would probably laugh, but I’ve stopped being able to keep up with my nearly 100 titles. There are books I refer to very often, there are those I reach for only seasonally, like the ones with Indian cuisine. There are also those […]