WARM HUMUS FROM BROAD BEANS DRIED CHANTERELLE MUSHROOMS AND SAGE OIL

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!

COLD JAPANESE DASHI WITH BROAD BEANS, SHISO AND BLACK CUMIN

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.

New issue of the USTA Magazine

Here it is – the summer issue of USTA: water, holiday, sand. It will soon go on sale, what can you find inside?

Buckwheat with coconut milk, strawberries in maple syrup and champagne

Mickey Rotten explored so far mainly the world of vegetables. While spring has brought the opportunity to choose a fruit as an ingredient of the month. And so here in June, Mrs. Strawberry is going to rule. We start with breakfast buckwheat with coconut milk on wholemeal bread toast and strawberries in champagne – from rags to riches in one meal. Breakfast served. We wish you a royal week!

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!

MAMA GAVE HIM STUFF

When he was five, he decided to be a vegetarian, so Bambi’s mom never dies again. Since then, his own mother fed him a mysterious substance called “stuff” that in Tel Aviv has become a well-known delicacy. We had the opportunity to prepare during the development of the summer issue of USTA a delicious vegan breakfast for one of our favorite writers, Etgar Keret. He entertained us with his unmistakable distance to the world and his sense of humor.

Tri-City GUIDE

Instead of going with the crowd of tourists and holidaymakers to chain cafés or restaurants serving fish straight from the freezer, turn your steps to places known only to the insiders. We visited the Tri-City before the season to ask the artist Anna Królikiewicz and other friendly insiders, where you should go – not only for culinary purposes. You can find the whole list in the paper version of our magazine, here only a few places to awake your appetite.

The wedding that never happened

Wyspianski writing “Wesele” in describing the wedding didn’t mention even once the wedding table. After all, rural weddings are to this day a great theatrum culinae. Anna Królikiewicz, artist-painter, and an expert in the field of theatre and a food critic Maciej Nowak are going to reconstruct this gastronomic universe during the Prague’s Quadrienalle.

JE SUS: a culinary revelation

On the Taczaka Street in Poznan, there is a new vegan restaurant. Flag flapping in the wind and herb and vegetable garden invite passers-by to climb a few steps and visit the JE SUS.

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.

MADELEINES WITH CURRANT CREAM AND CARAMEL

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!

WATER AND WOOD

She has a hell of a patience to detail and remarkable skills, because, even though she graduated painting, she feels better in projects where she has to glue hundreds of paper forms (you must see a series of photographs realized together with Szymon Rogiński for Anna Kuczyńska, which The Sunday Times called a new direction in the photography) or prepare illustrations by marquetry or ebru.

Lasagna with strawberries and wild lilac

Elderberry is blooming right now. We encounter its aromatic flowers everywhere. How to use them in the kitchen? They are a perfect match for strawberries, which in June is the ingredient of Mickey Rotten’s vegan recipes. He offers us today a very hearty lasagna with wine and rosemary strawberry r Ragù and béchamel sauce with an addition of elderberry blossoms. Delicious!

JAPANESE ASPARAGUS

At the end of the asparagus month Mickey Rotten proposes a quick trip to the Land of Cherry Blossom. Delicate Japanese style dashi broth is a great contrast to a crispy tofu and blanched asparagus in salty-sweet sesame sauce Goma. Today we would like to be on the other side of the world…

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