RECIPES | Ustamagazyn

25 May 202108 June 2021

JAPANESE ASPARAGUS

Monika Brzywczy

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...

25 May 202025 May 2020

(Polski) Konfitura z kwiatów bzu i truskawek

Monika Brzywczy

27 March 202027 March 2020

LEEKS BAKED IN THE COCONUT MILK WITH PIZZICOTTI CHEESE AND THE GREEN PEPPER

Monika Brzywczy

At early spring we miss exotic tastes. We fantasize about holidays and long journeys. We don’t need much to move under the palm during the meal time.

17 March 202017 March 2020

The Emperor’s Omelette

Monika Brzywczy

We recently went to the Austrian Alps. We were skiing all day. And then après-ski, in a mountain shelter we ate the famous Kaiserschmarrn – the leftovers from the emperor’s table, a characteristic shredded omelette. It tasted like never before.

01 October 201910 October 2019

Yeast Cake with Ginger Pudding and Plums

Monika Brzywczy

Making a good yeast cake is quite a challenge. It requires time, patience and technique. However, the effect is worth it – here is a beautifully grown, fresh cake in the autumn version with plums, ginger pudding and butter crumble.

03 May 201826 June 2019

Truffle polenta with asparagus tempura

Monika Brzywczy

To say goodbye to the asparagus season, we bring you a delicious vegan recipe idea by Mickey Rotten. Served in tempura on truffle polenta with tarragon vinaigrette –that’s something nice and new. Especially that the we’ve eaten all other versions of asparagus – boiled, fried, in salad, with an omelette - already dozen times this season. Bon appetit!

06 February 201817 July 2019

Box no. 9: Doughnuts for the big and the small

Monika Brzywczy

Be sweet and bold! Let’s make our own doughnuts instead of queening for them at the patisserie. This time we suggest doughnuts straight from Naples. Graffe are yeast doughnuts that are prepared with potatoes!

08 December 201712 July 2019

Red lentils soup with cabbage in salsa chiltepil

Monika Brzywczy

This week Mickey Rotten presents the recipe for a very unusual Mexican salsa straight from the small fishing village of Tabasco. And he serve it with a banally simple red lentil soup made somewhere on the border of taste zone between India and Thailand. As usual, the recipe is vegan. Admit that a little bit of sunshine and exoticism on the plate will be very useful to us today!

31 August 201712 July 2019

TO EAT LIKE GEORGIA O’KEEFFE: CORN SOUP

Monika Brzywczy

We are launching a new recipe series "Artist’s Kitchen” by Anna Królikiewicz. She will share with you some meals inspired by the lives of artists, whom she especially values. She starts with Georgia, because, as she explains, she admires both her paintings and her lifestyle. In the new autumn issue of USTA Magazine, there is a special article dedicated to Georgia O'Keeffe. We have for you a teaser, a starter - several plant-based recipes straight from the 1950s, surprisingly avant-garde and whetting your appetite for the new issue and the article by Ania.

Courgette soup with rosemary and coconnut milk

Monika Brzywczy

Straight from the sun-burnt Sicily, Mickey Rotten brings you a recipe for a soup, which combines fresh rosemary with courgette, coconut milk and roasted tomatoes rich in umami tones. You can serve it hot or cold, depending on the weather.

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