Tagliatelle with roasted figs, mushrooms and hazelnuts

How’s the mushroom season? The USTA Team is currently in Scandinavia, where the hats tempt us in the forest and stalls. That’s why Mickey Rotten decided to join in his series of recipes announced before walnut with chanterelle mushrooms in a delicious tagliatelle. He added generously a bit of figs, because there are such amounts of them in the grocery stores, that it’s hard to resist. But the dish tastes as well only with mushrooms or chanterelles. If you will have some vegan peanut butter left, you can also use it for a sandwich or pancakes for breakfast the next day.

Eat Poland!

USTA Magazine team in the second half of September will serve four dinners in Riga, Tallinn, Helsinki and Stockholm to promote Polish modern cuisine. On our tour through Baltic countries we took exceptional people, chefs, designers and beautiful Polish products.

Three colors: green, yellow and pink

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?

Geranium flavored aronia compote

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!

Focaccia with mushrooms and sour cream

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…

Topinambur PROJECT: BECOME AN URBAN GARDENER!

Wilanowski vegetable garden will be social garden! Already at the beginning of August you will be able to take part in its creation and free gardening and cooking workshops.

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!

Cauliflower pie with tomatoes and tartar sauce

We are using the vegetable abundance of the season, experimenting, discovering, tasting. Today our hero will be the cauliflower! We ate already a version with breadcrumbs, we know the cream with prosciutto ham and roasted cauliflower. Magdalena Święciaszek proposes today a cauliflower pie with maturing cheese, tomatoes, herbs and tartar sauce. With a slice of bread and a glass of wine you can start the weekend. Long live Indian summer!

I am the sea and nobody owns me

Time for the fifth artist in the series of exhibitions “Illustrators” in Pies i Suka. This time it is Agata Nowicka. We invite you on her opening, because she is our constant collaborator. The exhibition will show a whole new series of her works.

Polish culinary routes

Where there is the trail of carp, and where the one of flavors of the land of loess ravines, where they serve regional kartacze, proziaki, where they feed geese with oats, and where the Polish wine is made – you can learn it all from the Map of Culinary Trails, released by the Polish Tourist Organization. We had a pleasure to design and edit it. Poland is beautiful!

GODny Luj

You won’t find here the usual bread, no baguettes, rolls, no cookies or croissants. Nobody cuts here bread on request or sells by weight. But you will learn here the natural and very tasty types: Czeslaw, Luj the first and the second. We visited the bakery studio GODny in Poznan’s Wilda.

PORTRAIT OF AMY

Despite the musical output consisting of just two albums she became the first music icon of the twenty-first century. Glittering, admired, scoffed at. Asif Kapadia, BAFTA-winner for masterwork story about the legend of F1, “Senna” had an extremely difficult task to create, as far as possible, an objective documentary about Amy Winehouse from the numerous archives and private records.

BUTTERMILK PANNA COTTA WITH GOOSEBERRY GEL

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.

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.

Milk Risotto

Rice with apples, cream and sugar was one of the favorite dishes of our childhood. Today Magdalena Święciaszek proposes a variation on this theme: risotto with coconut milk, muscovado sugar, peaches, dark-blue plums and almonds. Oh wow, it’s good!

HOT ALMOND GAZPACHO WITH FIGS AND QUINOA POPCORN

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.

The Wedding that never happened

“Why Wyspiański has never mentioned how the wedding table looked like,” wonder artist Anna Królikiewicz with a director and food critic Maciej Nowak. They decided together to reconstruct the table. The results of their work will be seen on 29 August, during the Jazdów Days in Warsaw.

Tomato!

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!

BROAD BEANS PANNA COTTA WITH BITTER ORANGE MARMALADE

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.

AUTOGRAPH IN A BOTTLE

The combination of beer and coffee is a fashionable trend of modern brewing. Wroclaw’s Browar Stu Mostów just released ART Coffee Milk Dark Lager. Light, refreshing, great beer for the summer, created with an addition of Peruvian Arabica provided by baristas from Czarny Deszcz.