17 March 202017 March 2020 RECIPESThe 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 RECIPESYeast 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 RECIPESTruffle 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 RECIPESBox 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 RECIPESRed 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 RECIPESTO 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.
14 August 2017 RECIPESCourgette 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.
01 July 201712 July 2019 RECIPESRhubarb Orangeade Monika Brzywczy For hot days and warm nights, for summer picnics and parties – the orangeade. With sweet orange and sour rhubarb, aromatic mint and verbena and, obviously, the sparkles, which you can have either from water or water mixed with prosecco or cava. Recommended by Magadalena Święciaszek.
10 February 201712 July 2019 RECIPESPUMPKIN MUFFINS WITH FLAVOURED AMARETTO SNOW Monika Brzywczy Since we have already experienced the first snow of the season, we decided to keep the cold atmosphere. Don’t worry, it's just a white amaretto powder on a pumpkin muffin in the graceful shape of Fuji. A charming twist on the period between autumn and winter made by our irreplaceable Mickey Rotten. All completely vegan.
20 January 201712 July 2019 RECIPESBox 15: cauliflower Monika Brzywczy I believe in the rule that simpler is better, writes Marta Wajda, the author of our food boxes cycle. That is why my favourite lunches are predominantly one-ingredient ones. This time I suggest you take a cauliflower for your lunch at work. This vegetable has recently been forgotten and undervalued. I love it not only for its flavour, but also for its shape. It tastes best when roasted and served with tahini sauce, pomegranate and fresh cilantro.
