White sausage with sage and corn puree

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
# BÓB, braod bean, chanterelle, hummus, kurki, Mickey Rotten, vegan recepie, wegańska kuchnia, wegański przepisLittle, 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. Ingredients: 1/2 head of cabbage 4 leaves of kale 2 carrots 3 celery stalks 1 celery bulb 2 potatoes 4 boletus dried
# kapusta, rozpusta, święciaszek, zimaIt’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, święciaszekThe best pizza in the world! Where on earth!? We travelled in search for it to Naples. We’ve found it 40 km from the city centre in a tiny village Caiazzo. Each day, crowds are lining in front of Pepe in Grani, dreaming of a slice of margherita or pepperoni. We were lucky enough not
# best pizza in the world, Caiazzo, margherita sabaudia, najlepsza pizza na świecie, Napoli, Neapol, Pepe in Grani, pizza, Slow Food