It’s a good time to summarize and make New Year’s resolutions. In the Food Think Tank team it is connected to the closure of the first phase of the project “Land and Water”, so we feel the pressure to show the fruits of existing activities and make plans for the future. The loose talk time is over and we are starting to search for their processing techniques.
We rested a bit longer after the excesses of Christmas gluttony, so we allow ourselves to return to the Friday tradition. Magdalena Święciaszek treats us today with biscuits, gracefully dipped in rum caramel. The very sight of them should by now be enough to get your mouth watering. They taste even better….
For those who already know and love us, and would like to give USTA to someone close to their heart, we have a gift idea. You can now buy all 4 issues published so far (1, 2, 3, 4) in a special Christmas package.
Do you miss the Kolonia Artystyczna in the Stocznia Gdańska? Its creators just opened a new location – Dwie Zmiany at the Sopot’s Monte Casino Street, which is going to become a modern cultural center with a good cuisine.
The first artistic collaboration of USTA! We asked Agata Bieleń, a young artist who designs jewelry, to make silver and gold pendants in a shape of a mouth, which can be hung on a chain.
Smelling of Christmas and winter, fourth issue of the USTA Magazine just goes on sale.
Today, on the first Monday of the year, most of us still are on vacation, so we can celebrate breakfast. Mickey Rotten proposes potato pancakes accompanied by a delicious paste with peppers, raisins, almonds and rucola. Very delicious, vegan, enjoy!
At the end of my internship I had the pleasure to finally sit as a guest at one of the tables and try Noma’s menu consisting of 25 items. A blackcurrant ball stuffed with yoghurt, kombucha and flower pollen, dried cabbage leaves sandwiches with a paste of watercress and salicornia with squid garum or pumpkin with white sturgeon caviar, beech nuts and kelp in and koji and butter emulsion. Everything was perfect!
Holidays are getting closer, so in this episode Mickey Rotten serves beet roots in a form of beet gnocchi with mushroom soup and porcini (Boletus edulis). More recipes for vegan Christmas Eve in printed USTA Magazine!
Half cheesecake half poppy seed cake. Orange peel gives it the flavor, almonds, poppy seeds and raisins give the Christmas feeling and cranberry nicely breaks the sweetness. Enjoy our Christmas recipe!
There are three days left. So today I can say I did it! I took three and a half month internship in the best restaurant in the world! It was the best time of my culinary life and I have to say with a clear conscience that I have never worked so hard and so well.
A lot of people are involved in “Land and Water”: chefs, scientists, artists, farmers, masons. How do they work? – It’s a total process, a grassroots initiative of each participant. We talk and study history, and above all initiate countless experiments – writes Agnieszka Szydziak in her second report from the project.
Workshops on proper nutrition for 1,200 children, parents and caretakers, culinary training for 35 educators, who have classes for children and 65 members of school canteen staff –those are the results of the Foundation “School on the fork.” from the previous year.
Brownie – one of the best and easiest desserts. If you have mastered the basic version, Mickey Rotten proposes a variation- beet added to the chocolate cake interestingly tweaks its taste. If you use coconut oil, it’s vegan. You can control the sweetness by pouring a sauce based on beer and brown sugar. Works refreshingly!
Little, less, minimally. It is also your after-Christmas sentence? Today’s recipe is therefore a meatless ode to winter root vegetables typical for our latitude. Crunchy cabbage, celery pure, blanched kale twigs. We are returning from Christmas overeating to normal healthy life.
Journey to Eden, night in China, and in the meantime a love confession in the company of Angels and the Angelic Bread … Too sweet? No! Before Christmas we will reach with pleasure for cookies from the famous gingerbread bakery in Strasbourg.
Traditionally tartée flambée was made by rural families in order to check the temperature of the oven before baking bread. It’s kind of a thin cake, we would say a scone, served with crème fraiche. Flambéeria Tarte Flambée & Bar is the first place that serves it in Warsaw.