Honey and whiskey cream

Lush cream with honey and whiskey

Coconut swirls

Fragrant coconut swirls baked to perfection

Mulled white wine

Fruit and spice hot mulled white wine

Cranberry dip

Creamy warm cranberry dip fragrant with spices

Meatless Olivier salad

A vegetarian lighter Olivier salad

Lamb & venison bites

Lamb & venison bites with Olivier salad, cornichons and cranberry dip

Baked whole sea bass

Baked whole sea bass with lemon, ginger & parsley

Dried mushroom and sauerkraut soup

Dried mushroom and sauerkraut soup with pearl barley

Smoked salmon bites

Smoked salmon with avocado and red onions on focaccia bread

Christmas 2014

Festive menu for Christmas 2014

Lentil rice

Fragrant basmati rice enriched with red lentils, mung dal and quinoa

Butternut squash coconut curry

Coconut based vegan curry with lentil rice

Heaven on a plate

Load up on juice and vitamins with six different fruit:
persimmon (Sharon fruit), golden kiwi, orange, banana, kiwi, and clementine

Roasted pepper and tomato soup

Creamy roasted red pepper and tomato soup

Poussin

Oven-roasted poussin, stuffed with apple and herbs

This week's fruit and veg

Seeded star biscuits

Twinkle, twinkle little star...

Adjika

Adjika, the Russian red pesto

Apple-banana-papaya porridge

Fruity porridge for a hearty morning start

Couscous with grilled vegetables

Grilled four-veg and aromatic couscous for dinner

Fruit plate

Fruit is the coolest snack ever!

Creamy sweet potato soup

Easy-to-make sweet potato soup, enriched with red lentils

Wild pheasant breasts

Pheasant breasts roasted in oven with lemon and thyme

Gluten-free sweet crêpes

My toddler loves these sugar, dairy and gluten-free thin pancakes

Almond biscuits

Festive almond biscuits

Fusion dinner

A vegetarian fusion dinner - meze-tapas-antipasti...

Delicious Delicata

The winter favourite

Churro, is that you?

Churros served with thick hot chocolate

Sunday chicken broth

When I was a child Sunday Roast wasn't on the menu, it just wasn't part of our

Mikulás has arrived

There was a big surprise this morning. Last night Mikulás came by and filled my toddler's prepared boots with her favorite treats: box of raisins, banana, apple, orange and sharon fruit. No virgács this year either. She must have been good.

Rice pudding with plum compote

Creamy vegan pudding with spicy plum compote

Vegan borscht

I am very fond of Russian cuisine and the cuisine of surrounding countries. This

Warm lentil salad

Savory vegan salad with all kinds of goodies, perfect for winter

Toddler bars

Soft oaty bars for toddlers with no added nonsense

Cream of mushroom soup

Lovely creamy vegan soup made from mushroom and leek

Cauliflower curry

Easy-peasy homemade veg curry for cauli-lovers

Autumn porridge

I start every single morning with a big bowl of warm, creamy porridge. I first came across with porridge about ten years ago when my colleague threw a

Crispy kale

What a shocking surprise, and a shockingly good one. I was never a big fan of the kale. I used it in soups, occasionally, but that was it. I used it because it has

Fruitables - Week47

Eye-catching, heart-warming, isn't it?

What's in my fridge?

Additionally to my cupboard list my fridge holds a good range of lovely crunchy organic vegetables, fresh herbs, some lime and lemons, fresh ginger and

Mini MPs

Thank you, these little treats were delicious!

In case you are wondering

What kind of foods should you expect here? Vegan and vegetarian dishes, mostly. Mostly because I am still an omnivore (old habits die hard). I was raised as an

Autumn is pumpkin and squash

And many more, of course, but these are my favourites (sorry, beetroot). They match the colour of the autumn leaves. Hearth warming shades and tones as if

This week's fruitables

Isn't it lovely?

What is in my cupboard?

My cupboard is stuffed with fragrant and aromatic spices and herbs, various grains and legumes, some pasta, some flour, a good handful of nuts and seeds,

Hello and welcome

Welcome to my kitchen! Here you will find my latest culinary adventures in the ocean of flavours. I am fearlessly willing to try new combinations of ingredients