RECIPES – Ustamagazyn

28 February 202301 March 2023

Oyster bon ton

Monika Brzywczy

Połykać w całości, pozwalając aksamitnej, słonawej zawartości prześlizgnąć się przez usta i spłynąć po języku do gardła, czy też skorzystać z widelczyka i wgryźć się w otoczony delikatnym płaszczem rzęsek żywy byt, uwalniając smak i aromat porannego odpływu o nutach jodu i morskich wodorostów?

19 February 202301 March 2023

Placki z kaszy gryczanej z surówką z kiszonej kapusty, kurkumy, jabłek i rodzynek

In winter we come back to groats. It may be consumed in other than a traditional way. They can be served as sweet or salty pies. In the second version a sauerkraut salad can be a good addition.

03 January 202301 March 2023

Swedish Cinnamon Rolls with Chocolate

Monika Brzywczy

A recipe for Swedish rolls wrapped with the cinnamon and the chocolate - a recipe for Kanelbullar given by Marta Greber in the first issue of Usta magazine. Since then we regularly come back to it by improving and diversifying it, so we can admire it anew.

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!

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