Spring

ZUCCHINI ROLLS BAKED IN TOMATO SAUCE UNDER CREAM CHEESE
Zucchini rolls stuffed baked in tomato sauce and cream cheese
TWO COLORED ASPARAGUS VELOUTE
Silky asparagus veloute made in two colors and then combined in one bowl.
SPRING DETOX SALAD
A most strikingly looking, lucious, refreshing, full of health, alkaline and detoxifying salad.
SPANAKOPITA TRIANGLES IN RICE PAPER
Stuffed with good-for-you-filling of spinach, nettle, peas and feta, these little parcels are all about freshness, lightness and health.
SAVORY ZUCCHINI CHEESECAKES
Fresh and bright these cheesecakes are made for season when we are in a need of lighter fare.
SOUR SOUP GOES GREEN
he veloute is full of umami flavor coming from dried mushrooms. It is tangy and refreshing with a very powerful taste.
GRAPEFRUIT CAKE WITH COCONUT POMEGRANATE GLAZE
At this time of year, when the fruits are scarce, we eat seasonally, right? what we have left are apples, pears and citrus fruits.
STUFFED ARTICHOKES
Whenever in Italy I take the opportunity that the artichokes are in abundance there and try to have something new made with them.
SALAD OF SPRING ROASTED VEGETABLES
I am in a mood for doing some easy stuff in the kitchen recently: baking brioche, making ice cream, and roasting veg.
SPRING FAVA BEAN HUMMUS
To reflect the beautiful May greenery I prepared the hummus from the first of the season favas.
RHUBARB GRANITA
For hot, spring days a rhubarb granita work the trick. Made with tart rhubarb, everybody seems to like, it is a perfect refreshment when the weather turns from warm to hot.
CLASSIC DANDELION SALAD WITH POACHED EGG
The new version of salade lyionnaise - traditional French salad with poached egg and warm bacon mustard auce - today with the dandelion leaves and creamy but distinctive sauce with bacon, mustard, cream and buttermilk.
ROASTED STRAWBERRIES SORBET
When I found this dessert in the Agricola Cookbook, I knew it – if only the first strawberries arive – this dessert is a must! I hope you will enjoy it as much as I have!
SALAD WITH ASPARAGUS WITH SOFT BOILED EGG
This salad is all about spring. First of the season green asparagus, radish and soft boiled eggs. I had been planning to make eggs with asparagus soldiers for quite some time, waiting for the first of the season asparagus.
YOUNG KALE TABBULEH
Another tabbuleh salad, this time spring version. Loads of parsley and young kale.
STRAWBERRY NETTLE SMOOTHIE
It helps cure the arthritis, also supports the work of pancreas thus helping in keeping glycemic levels under control.
PEA VELOUTE ON ROAST CHICKEN STOCK
The soup taste, fresh and sweet is deepened by the taste of the rich roast chicken stock.
FLOWER POWER – HERB AND FLOWERS TABBOULEH SALAD
How much power can you find in small flowers and herbs. And this beautiful, delicate salad carries with itself so much power it is hard to believe.
POLISH STYLE CAESAR SALAD
This was supposed to be a story about how a few humble ingredients cant turn out to be one of the most popular meals ever!
LEMON AND ALMOND CAKE
Spnge cake with chocolate lemon cream.
SALAD OF CARROT AND BEET RIBBONS WITH FLOWERS
This raw salad is all about health, tastes, colors, crunchiness, lightness, freshness and joy.
CARROTS AND PEAS VELOUTE SOUPS IN ONE BOWL
Here this classic is made into two soups: carrot veloute and pea veloute combined in a one bowl. Delicious.
CANDIED VIOLAS
Violets will soon start blooming! I have violas, pansies and daisies. How about a project called candied flowers?
TRADITIONAL SORREL SOUP
This traditional spring soup is having its origins in Polish poor kitchen.
SPINACH TART
Smelling with ramps and spinach, savory and filling with nutty crust made from spelt whole wheat flour.
EGG SALAD WITH LEMONY VINAIGRETTE
is is a perfect salad for Easter breakfast! However you may have it on any other occasion!
TORTA PRIMAVERA
This is a new version of one of my favorite desserts – Torta Primavera. I haven’t made it for quite some time, and suddenly felt it would be perfect for this Easter. For it is an Italian Easter cake, Margherita – sponge cake with raisins and apricot jam baked in a short crust pastry.
SPRING VEGETABLE SALAD
Young and tender gems, baby spinach and beet leaves. Fresh herbs, my favorite truffle potatoes, golden and candy beets.
SPRING FRITTATA
Spring frittata, what interesting and delicious installations.
SUPERFOOD SMOOTHIE
Gifts of nature, thing about superfoods.
CHAMOMILE VINEGAR
Chamomile, not only provides healthy benefits but also lends additional flowery flavor. It will make perfect addition to spring and summer vinaigrettes.
WHOLEGRAIN CANAPE WITH RICOTTA AND SAUTEED PEAS
I am missing green color. I am longing to see the green of the tree leaves, green grass, the market stalls brimming with green.
SALAD OF LENTILS, MUSHROOMS AND ASPARAGUS
Earthy tones and flavors of roasted chestnut mushrooms, asparagus and cooked lentils du Puy are set off by the bright notes of preserved lemon, pickled red onion and herbs.
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