The summer is coming to an end. Rhubarb season is practically over. Last week a nice bunch of rhubarb stalks landed in my hands. Probably last this season. I wanted to celebrate the last of this wonderful ingredient. We planned to go away for the weekend so I had to cook it mid week. Preferable in a way that is not too time consuming in prep time. The answer was to cook a classic – rhubarb crumble. We all love…
We are in a middle of Summer. Days are long and warm (mostly). In such time you do not want to spend time outside, enjoy the sunshine rather than sweating in your kitchen with your oven on. Well, at least I do! Therefore instead of having a traditional Sunday roast I cook this recipe. Super tender pork medallions don’t need much time on a pan. Making a creamy cider sauce to go with it doesn’t take much time either. Throw…
Here I already wrote about history of potato and it’s journey to the old world. I didn’t however mention that I really like potatoes. Some may say they are boring and they always taste the same. I disagree, the humble spud is probably the most versatile vegetable. You can cook it and present it plethora of methods. From very rustic to fine dining, potato can find a way to almost any plate. This time I share with you how I…
Carrots are common but often underrated vegetables. Recently there was a lot of hype around aubergines or kale. But lets not disregard a humble carrot. It is classed as one of superfoods. The richest in carotenes of all of plant foods! They offer protection from cancers and cardiovascular disease plus help keep eyes and lungs healthy. They are also rich in fibre, antioxidant vitamins C and E, calcium and potassium. Combine carrots with honey, which is another superfood and you…
There are only couple of months in a year when blackcurrants are in season July and August. Unfortunately most of these little berries are harvested to be processed into squash and juices. So if you have a chance to get some fresh blackcurrants please do. They are truly amazing. With distinctive flavour and noticeable sharpness can stand up to sugar and retain their own character. That’s why they make such a great ingredient for preserves. Also blackcurrants are really good…