Love is coming

This optimistic message is from Anna Czarnota, whose exhibition opens this Thursday in the capitol concept store Pies czy Suka.

USTA FOR EXPO!

USTA team created a concept and produced a book that will represent Poland at the Expo in Milan. “Apetyt na Polskę” presents a new wave of Polish gastronomy, young, ambitious chefs who are changing the face of the Polish cuisine. Traditional dishes and flavors in a new version.

CAULIFLOWER TRIO

Mickey Rotten presents today three spring, complementary recipes for salad with pickled cauliflower, cooked under gremolata and fried mashed cauliflower. Three forms, three consistencies and flavors. Choose your favorite!

MILK CREAM WITH JERUSALEM ARTICHOKE

We like when our recipes go with the weather outside. Warming, simple and delicious cream with Jerusalem artichoke certainly will help to survive today’s winds and rains. After tasting a spoon you will want to eat the whole pot.

EARTH WATER 6. ATOMS OF TASTE.

Taste is a complex topic. Not only from the point of view of consumer’s pleasure, but also from the perspective of its chemical complexity. Unfortunately expertise on this topic is often unavailable not only for ordinary people but also for cooks. In the Food Think Tank taste is dissected into basic elements, first by chefs, and then – more literally – by researchers from the University of Life Sciences in Wrocław, who can name each of its atoms.

AMARANTH IN HAZELNUT MILK WITH GLAZED PEAR

Amaranth is sometimes called the grain of the twenty-first century. Its seeds in terms of the most important nutrients win even with wheat. In our series of USTA indulgence Magdalena Święciaszek serves it with pear and roasted hazelnuts on vegetable milk. Energetic dish, delicious and healthy, although it requires a little preparation. The weekend will be perfect for trying out this recipe.

FRIED PACKETS WITH HINDU POTATO FILLING

Are you spending the winter at hot sunny beaches in Thailand, Bali or even in Egypt? Neither are we, but food compensates us the longing for a touch of exoticism in January. Charming, vegan packets stuffed with potato and spinach, seasoned with turmeric and coriander take us into areas of paradise resorts.

CORK MATES AND GOOD HERRING

Do you drink a lot of wine? If so, you definitely have a lot of unnecessary corks. How to reuse them? The project group UAU will help you.

EARTH WATER: AT THE FINISH!

Most of the dishes are tested. Ceramics has been burned and is waiting for the dinner. Architects have designed the underground restaurant and now they are supervising the construction. Only two weeks left to complete the project!

BREAKFAST AT THE STATION

This coming weekend Breakfast Market (Targ Śniadaniowy) will inaugurate its activity in Kraków. They chose a beautiful location in the center of the city, abandoned former building of the main train station.

FESTIVAL OF FLOWERS ON MYSIA 3

Technique of transplanting flowers, advice on seeding and selection of species, workshops, lectures, meetings. There will be flower snacks, flower music and flower dinner, as well as the new wave of Polish pottery. All that in the first edition of the Festival of Flowers.

CARROT CREAM WITH MINT PUREE

Lunch time. Today we are serving carrots in the form of a cream. Its delicate flavor of aniseed, martini and mint puree creates an energy composition of colors on the plate. Have a nice Monday!

CARROT PUREE WITH COCONUT YOGURT

Cinderella among vegetables. Ordinary, everyday, cheap. After corn and beet, Mickey Rooten works with the third component – carrot. He begins with a carrot pure with coconut yogurt. After tasting this dish we begin to see in our heroine royal features. Enjoy your meal!

PUMPKIN TO GO

For us, the weekends are often journey times. We get away from everyday life and go on the road. But as Moominmamma taught us, it’s worth eating well before each journey. That is why today we are presenting a roasted pumpkin cream with fresh apple, ginger and cinnamon. Ahoy!

USTA NO. 5

USTA for the fifth time! In our winter-spring issue you won’t find songs about buds, flowers and the coming spring. On the contrary, it is ascetic and concreto.

PERSIAN SEASONAL SHOPPING PROJECT

Shirin Naemi, Iranian women’s rights activist, since two years living in Warsaw, leading culinary workshops and shows of Persian cuisine in Poland. A few days ago we were able to hear her speech at TEDx Warsaw on Iran. This weekend she will be the special guest of the Seasonal Shopping Project

MALAYSIAN LAKSA WITH CAULIFLOWER AND OYSTER MUSHROOMS

Laksa is the essence of Asia. It’s a mix of flavors of Indonesia, Thailand and China. Coriander, coconut, ginger, lemongrass, tamarind. We know it especially in the version with shrimp and fish sauce. Mickey Rotten serves his Malaysian-vegan version, where the shellfish is replaced by vegetables, and fish sauce by limes. It will be perfect for colds and Monday weakness!

KALE IN TWO WAYS

Love for kale is not simple. We always hear that it’s beautiful, but on the plate it causes trouble. Therefore, today Magdalena Święciaszek serves it in two ways: in a potato salad with onion and caper dressing and in a cocktail with apples. Great for lunch at work and for Saturday breakfast. So today is a kale day!

KITCHEN DISH AS AN EXPERIMENT

Kitchen, ceramic workshop and a carpenter’s workshop must meet in order to create dishes for the Food Think Tank’s project “Earth and Water”. Where is the line between them and how cooks and designers find a common language?

FRIED SWEET POTATO IN ROSE DOUGH WITH SWEET LAVENDER TAHINI

Despite the slippery roads and dark mornings we are still staying in the topic of potato. This time, Mickey Rotten brings us to Scheherazade’s tents padded with carpets to taste a sweet potato in a rose dough with sweet lavender tahini