Beetroot and Apple Soup [vegetarian]

If you had asked me a few months ago about beetroot soup, I could have probably come up with only three types: traditional Polish clear beetroot soup “barszcz” which can be served with little dumplings, Ukrainian borsch, and a cold beetroot soup with yoghurt which is called “chlodnik”. However, this changed recently when I went to a restaurant and tried a really delicious and different beetroot soup. I liked it so much that I decided to...

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Asparagus Pappardelle with Salmon in Red Pesto Sauce

I love pasta and I love asparagus. So it was only a matter of time before I would combine them together so that I could reach a higher level of foodie heaven. But you cannot go to heaven, if you sin too much with your calories! This is why I decided to use a clever trick (and a potato peeler) to shave asparagus into ribbons that resemble pappardelle (or at least its thinner cousin - tagliatelle). Thanks to that trick, I used much less...

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Apple Crumble

If it is not the favorite, Apple Crumble must be one of the top 5 favorite desserts in our house. I usually make it just for 4 of us as a grand finale of our Sunday lunch, but I  also make it when we have guests, as its simplicity is inversely proportional to its deliciousness. My love for crumbles dates back to my childhood when my Grandma often baked a yeast cake with seasonal fruit and crumble on top. I remember pinching the...

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Asparagus and Mushroom Soup [vegetarian]

I have always preferred green asparagus, mainly because it is easier to prepare. You can just cut away the  woody end of its stem, but I prefer to bend its bottom part till it breaks. Then, it breaks just in the right place so you end up with the nice and tender vegetable without the woody part. White asparagus is trickier: not only do you have to remove woody ends, but you also have to peel it, as its skin can be very stringy....

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