Baby beet soup (botwinka)

It was one of the few times, when I called my mom for a recipe. My mom's ego is bigger than mine but my appetite is bigger than the two ego's combined.

White asparagus cream risotto

White asparagus, rice and mascarpone. I mean, a lot of asparagus, less rice, even less mascarpone and full of subtle taste that only happens once a year. 

Scallion quiche with salmon

So, first I roasted one big bunch of scallions. I thought I had plenty...of onions. I chopped them, I blended and I tasted them. The volume was reduced to a hand-full and the taste came out subtle and sweet. So, I put another bunch in the oven, only for 15 minutes and ended up with what I wanted. Plus the salmon and we had a very green, delicate, rich quiche that was hard to put away.

Penne with asparagus

I don't have asparagieria, a long-lean pot for cooking asparagus. The point of using such a pot is to have asparagus standing, so that the tougher, lower part of the vegetable cooks in water while the tender, top part cooks in vapor. Nice idea, for someone who has unlimited cabinet space.

Spinach spaeztle

Another good recipe to use all these leaves in my fridge. Because I like eating greens, but not necessarily in a salad. For this recipe , I didn't have enough of them. After removing stems, the weight of spinach dropped by half and then some. That's OK. My spätzle were very green anyway. And very good.

Risolatte with rhubarb

I got fresh and still warm milk and more fresh rhubarb on the market the other day. It was time to make risolatte or rice (riso) with milk (latte) with a lot of beautiful rhubarb.

Tart with ricotta and strawberries

This is an improved version of a recipe I saw on Rai Uno. We ate the original I made on Sunday, but I wasn't impressed. It got better the next day, but still it was more like a cheesecake than a tart.

Rhubarb strawberry crisp

I like rhubarb. But I didn't know Hania and Julian liked it too. This dish is full of it. I got all excited and bought more than enough the other morning, fresh from the market. My backpack was packed with the vegetable. I just started shopping and I don't have a front basket on my bike.

Penne with mach

This is where the rest of the bechamel from the onion tart went...together with a box of greens, that, again, did not get used in a salad. Within minutes, I had a delicious lunch. Just when my hunger started calling.

Strawberry and white chocolate muffins

OK. I gave in. I bought imported strawberries. A couple of weeks before the Polish delicacy becomes available. I got a little impatient plus Hania was calling for them. The strawberry season is so short here and the local berries are so good, we just eat them fresh, by pounds. The foreign kind leaves a lot to be desired. In fact, I just tried one to confirm my theory. No desire to have another one. I'll wait. Meanwhile, I can do a little preview. 

Falafel

Beans never tasted better. I mean, made by me. I'm addicted. I think it's the cooking that makes the beans so unattractive at times, that heavy smell in the house. I didn't know that you can make something out of just-soaked legumes. Revelation!

Lemon capri cake

Do you like the sweet taste of white chocolate? Do you like the rich taste of almonds? Do you like the refreshing taste of lemon? Are you gonna love me for ever and ever?  I do...I do...I do...I will.

Croquettes with prosciutto and mozzarella

Potatoes...mhhh, good for any season. Here, in the country of meat and potatoes..and a salad on the side, a household can't survive without them. My dad always longs for them...when rice or pasta are served instead. Nothing else can qualify as a valuable substitute, despite my mom's effort. And he is always happy when called to the kitchen to mash his favorite ziemniaczki. That's his job.

Apple and ricotta delicacy

Beautiful recipe. It includes ricotta, almonds, lemon zest, cognac and raspberry sauce. The outcome had to be good and it was. The texture is not quite as dry as a cake. But it is dry enough to play well with apple pieces and the red sauce.  There is some moisture from ricotta and a fun, delicate crunch from almonds.

Split focaccia sandwich

There was this pizzeria owner on the Rai Uno cooking program, showing pizza his way. He rolled two pieces of dough, then put one on top of the other. He took the double pizza out of the oven, opened  it up, spread mayo, stuffed it with tuna and tomato. Although I don't care that much for mayo or tuna, this sandwich looked like a knockout.

Oven frittata with ricotta and spinach

The market finally starts getting green. I bought a whole bag of green leaves and then I tried to push them into my fridge. Something had to go fast. Wanting or not, greens for lunch, everybody!