08 September 201512 July 2019 RECIPESHOT ALMOND GAZPACHO WITH FIGS AND QUINOA POPCORN Monika Brzywczy We had mushrooms in our plans for September, but unfortunately there are no mushrooms, while nuts are available both Polish and more exotic. Nut is a hero of Mickey Rotten’s September vegan recipes series. On a cold gloomy day nothing will be better than a hot soup full of sweetness and flavors like hot white gazpacho. Crunchy rosemary harmonizes well with sweet notes of roasted figs and the delicacy of almonds.
04 September 201512 July 2019 RECIPESThree colors: green, yellow and pink Monika Brzywczy We take advantage of the overlap of the seasons for berries, kale, sea buckthorn and Polish peaches. Today we are making cocktails. All full of vitamins and flavor, and most importantly, very easy to prepare ... For whoever said that good food means long hours spent in the kitchen?
14 August 2015 RECIPESGeranium flavored aronia compote Monika Brzywczy Today’s recipe is not only delicious but also very healthy. Aronia berry is the best source of polyphenols and hydroxycinnamic acids - elixir of youth and well-being. Geranium has not only a bactericidal but also antiviral properties. Apparently geranium inhalations have a beneficial effect on lowering blood pressure and works as an antidepressant! Its lovely aroma blends with spicy seasonings and repels mosquitoes. Let’s drink! Cheers!
03 August 2015 RECIPESTomato! Monika Brzywczy Half of the holidays is behind us, market stalls are full of fruit and vegetable. It’s not easy to decide which ingredient to choose as the theme of the August recipes by Mickey Rotten. Finally he decided to choose the tomato and this month the tomato will be the leitmotif of our Monday vegan cycle. For a good start, refreshing gazpacho with Mexican accent. It will surprise you with smoky notes of grilled vegetables, sweet coconut cream with a delicate taste of jalapeno peppers and pieces of juicy pineapple and healthy avocado. Enjoy your meal of the week!
31 July 201512 July 2019 RECIPESFocaccia with mushrooms and sour cream Monika Brzywczy Welcome to the mushroom season! It was raining for a while so it’s time. They are growing like crazy! Certainly they will appear in many of our recipes, let’s start with this one: simple and delicious. If you don’t come across chanterelles, you can use shaggy parasol mushrooms or other mushrooms your choice. But the chanterelles are so good...
27 July 201512 July 2019 RECIPESBROAD BEANS PANNA COTTA WITH BITTER ORANGE MARMALADE Monika Brzywczy Today we end the July series of broad beans in the lead role. There remains for us nothing else, just to show that you can also make a delicious dessert with this ingredient. The delicate flavor of broad beans is a contrasts to the bitterness of an orange and a hint of hazelnut.
24 July 201512 July 2019 RECIPESBUTTERMILK PANNA COTTA WITH GOOSEBERRY GEL Monika Brzywczy Summer is at its peak, fruits are ripening, and we continue to tame a little forgotten fruits, more difficult to handle. Today is time for gooseberries, which is also a variety of currant and one of the healthiest fruits. Whenever you get through the bushes with thorns, hard skin covered with hairs, you will be rewarded in the form of sweet pulp rich in vitamin A, C, fiber and antioxidants. And for this recipe you don’t even need to peel off the skin, in the form of mousse panna cotta it tastes delightful.
20 July 201512 July 2019 RECIPESWARM HUMUS FROM BROAD BEANS DRIED CHANTERELLE MUSHROOMS AND SAGE OIL Monika Brzywczy In the Mediterranean Sea area we often find dried broad beans. Today, Mickey Rotten in his vegan recipe shows us how easily you can combine dried and fresh version of this very versatile bean. Delicate humus with a clear flavor of dried coriander harmonizes well with the flavors of chanterelles in white wine, young broad beans and sage. Have a great Monday!
17 July 2015 RECIPESMADELEINES WITH CURRANT CREAM AND CARAMEL Monika Brzywczy Apparently no one wants to eat currants in Poland, farmers complain about dramatically poor sales of this fruit. Perhaps soon it won’t be even worth to cultivate them. We know they are sour and it’s not easy to peel them from the twigs, but they taste great served with dessert, like our today's madeleines. Magdalena knows how to serve them so they turn into a real feast!
13 July 201512 July 2019 RECIPESCOLD JAPANESE DASHI WITH BROAD BEANS, SHISO AND BLACK CUMIN Monika Brzywczy USTA crew is traveling through Japan. We are visiting restaurants and amazing markets and shops with so many varieties of products that we want to get down on our knees. Meanwhile, Mickey Rotten proposes a quite simple summer soup inspired by Japanese flavors, easy to make in Polish conditions: ocean fragrant icy dashi. Perilla and cumin flavors are in harmony with delicate broad beans, which is the main ingredient of his recipes this month.
