Category Archives: Vegetables

Aromatic red cabbage

Red cabbage is often forgotten and overlooked among other vegetables from the cabbage family. However, this recipe makes it truly stand out for all the good reasons. It’s aromatic with cinnamon and ground gloves, sweat and sour and a little … Continue reading

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Stewed aubergines

Lovely dish to accompany eggs at breakfast. It’s also great with grilled meats or on its own, served with a piece of bread. Origin: Anna Ciesielska “Philosophy of Taste” Ingredients: 2 medium aubergines, roughly diced 1 large onion, peeled and … Continue reading

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Braised onions

Those braised onions go well with grilled meats, as sandwich garnish or a pizza topping. Any onions can be used to make it. Ingredients: 400 g long shallots, peeled 2 tbsp oil 1/4 tsp ground ginger salt 1/4 cup dry … Continue reading

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Spiced chickpeas

This is one of those dishes that could be served at breakfast, lunch or dinner (love that!). It’s a good accompaniment for fried eggs, rice or sausages. It tastes best reheated after overnight rest in the fridge. Here I added … Continue reading

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Carrots, peas and kohlrabi

This mix of vegetables makes for a lovely side dish to accompany fried or roast meats and stews. Origin: Anna Ciesielska “Philosophy of Health”   Ingredients: 5 medium carrots, peeled and diced 1 large kohlarbi, it needs to be thoroughly … Continue reading

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Braised cabbage with bacon and dill

New season’s cabbage can be a real treat when it’s cooked with some smoked bacon and fresh dill. It makes for a perfect meal in the late spring or during summer months. Ingredients: 2-3 larger scallions (about 200 g peeled, … Continue reading

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Simple rocket salad

I promised myself to post on this blog everything I really like, and this is one of the things. I first tried it from the menu of a restaurant I was working for some years ago. Serves: 2 Ingredients: 70 … Continue reading

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Fennel in butter

Apart from being a popular garnish for fish fennel can be very nice on its own, served as a side dish. Buttery fennel from this recipe just melts in the mouth. I only hope you won’t be put off by … Continue reading

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