Blueberry crumble cake – the beauty of simple flavours. This classic butter cake is made with sour cream, packed with plenty of blueberries and topped with a delicious crumbly topping. Perfect with a glass of milk on a warm summer day.
Chocolate Easter nests are a fun way to keep children busy during holiday preparations. All you need to do is give them plenty of space to work, provide the ingredients and… leave them for an hour or two. I guarantee happy, smiling faces covered in chocolate!
Whenever I manage to buy fragrant, beautiful first-of-the-season local strawberries, I immediately want to make pancakes or crêpes to go with them. This time I tried the famous American pancakes recipe by Nigella Lawson — and it did not disappoint.
A classic bundt cake with the addition of Japanese matcha green tea. It gives the cake its vibrant green colour and a delicate tea aroma. This chocolate and matcha bundt cake is soft, very moist and finished with a rich chocolate glaze. Absolutely delicious!
A wonderful, soft cake with a delicate rhubarb aroma. Its texture is slightly similar to yeast cake, yet it’s much easier to make. The cake rises beautifully high, smells amazing and can hold a generous amount of rhubarb. It also works very well with other seasonal
A fantastic hazelnut bundt cake. Soft, moist and filled with little pieces of crunchy nuts that make every bite so enjoyable. I recommend trying it even before Easter – it’s so easy to prepare! It tastes wonderful with a glass of milk. The recipe comes from my old handwritten notes.
Gooseberries straight from my own garden! We have just one bush, and this year it gave us fruit for the first time – about 1.5 kg. I borrowed some for this cake, while Pola sat on the sofa with the rest of the bowl, eating them one by one and
A simple cinnamon cake with polenta and rhubarb, made with finely ground cornmeal (polenta). It’s a versatile cake you can bake all year round – simply swap the fruit depending on the season, and replace the cinnamon with spices like cardamom and finely grated citrus zest.
Oreo ice cream is a simple ice cream made with the popular Oreo cookies. You can also use your favourite cookies or chocolate instead. Without the cookies, it becomes a delicious classic ice cream, perfect for serving with your favourite sweet sauces.
The most traditional pudding in the United Kingdom, deeply rooted in old-fashioned English cooking and loved by almost everyone. It is served hot as part of a classic Sunday roast, always with rich gravy, alongside roast beef, crispy roast potatoes and roasted vegetables.
Are you a fan of classic chocolate chip cookies? Then you should definitely try their thick version! These cookies with chocolate chip do not spread too much on the baking tray, so they stay nicely thick and generous in size, yet soft, delicate and
A classic British lemon cake soaked with fresh lemon syrup and finished with its signature crisp sugary crust. Some of you mentioned this cake recently, and when it appeared on the show The Great British Bake Off, I knew it had to appear
St Martin’s cheesecake is another sweet way to celebrate St Martin’s Day (11 November in Poland). Nothing will probably ever dethrone the famous St Martin’s croissants, but if you happen to have some white poppy seeds left, it’s definitely worth baking.
A true Polish classic. You can find a recipe for Kraków cheesecake in virtually every Polish cookbook and in any respectable pastry shop in Poland. I’m sure most of you have tried it at least once in your life. Cracow-style cheesecake is one of the sweet specialties Poland
A fluffy, impressively risen baked pancake known in American cuisine as a Dutch Baby. It is also popular in other countries such as Germany, Austria and the Scandinavian countries, though under different names. In the UK, the closest equivalent would be the well-known
An exceptional creamy cheesecake with almonds, roasted apricots and the almond liqueur Amaretto. It has a delicate, velvety texture and two layers of roasted apricots – one at the base and another on top of the cheesecake filling. All the flavours complement
A delicious gooseberry cake with a delicate hint of coconut. It is made with a buttery sponge base, topped with gooseberry custard (I used red gooseberries, though green ones work just as well), a light cream layer and a soft coconut meringue. The meringue is not crisp
A small batch of jam, depending of course on how many blackberries you manage to pick. Combined with apples it tastes absolutely wonderful. This year we made only a small amount – just enough for everyday use. Highly recommended!