We cook half a kilo of the green lens al dente. On the coconut oil we fry one shredded red onion, we add the lens, the salt, the pepper and the fresh coriander. We stir-fry for a moment, we put into the ovenware, on the top we gently crack the eggs – so that yolks won’t flow. We bake for around 10 minutes. Before serving we sprinkle with the fresh coriander. Bon appétit!
Recipe: Maria Przybyszewska , photo: Lips Magazine
This Sunday we invite you to join us for another brunch at the Mercedes Station, Warsaw. This time our host chef will be Maria Przybyszewska, serving her unique breakfast menu composed of exotic Thai and Arab dishes. Maria Przybyszewska – chef, food stylist, USTA Magazine contributor. She is a professional photographer but few years ago, when her friends
# Maria Przybyszewska, Stacja Mercedes
It’s not easy. The first chords of autumn, melancholy and the spleen, which one would like to surrender. Simultaneously September attacks us with an entire intensity. We return to cities, to our workplaces with a new season full of duties. Let us relax kneading the pasta. The simple, home dumplings are best for all sorrows.
# jajko, jesien, kluski, kolendra, Mąka i woda, makaron, robot planetarny, święciaszek
Sorry, this entry is only available in Polish.
# Egg, gastrologik, jajka, Karolinea Wilczyńska, Kopenhaga, Rosendals Trädgård
The holidays are just about to start, so maybe any of you are going to Paris? If so, we present you the Holiday Cafe, a definition of le chic parisien of the gastronomy. Far from the football emotions, as it is located in a quiet but fashionable district – the 16th arrondissement. This stylish place
# croque-demoiselle, Daniel de la Falaise, Edward Kanareck, Franklin Azzi, Holiday Cafe, Holiday Magazine, Paris, Paryż
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