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

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?

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!

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.