Simplicity in food is definitely something that I enjoy and look for. Food that tastes good without too much work, or too many ingredients. I do still enjoy an occassional challange that leaves my kitchen so messy I need to run my dishwasher three times, but for the most part, I like to eat simple. Which probably explains the (un)reasonable amounts of beans I eat.

And for me, pasta with tomato sauce is the epithome of simplicity. A few good ingredients, some chopping and sizzling, and you got a meal that makes you feel like you just got home from the beach after a long day of swimming completely starving, even if it’s the middle of winter. I realise that everybody has their own go-to tomato sauce, and I’ve been on this jurney of selfdiscovery for a few years. I’ve been trying different combinations of ingredients (with onion, without onion, with garlic, without garlic, with dried oregano, basil or thyme, and a mix of all three, using white or red wine), only to realise that for me, the best tomato sauce consists of shallots, garlic, fresh basil, nicely caramelised tomato paste, crushed (!) tomatoes and white wine.

While this pasta sauce is absolutely delicious with a big portion of thick storebough bronze-cut spaghetti, it’s even better with chewy homemade cavatelli topped with a big drizzle of olive oil, garlicky breadcrumbs and fresh basil.

I use this base pasta recipe for any pasta shape, and scale it up or down, if I’m feeding more or less people. Simply follow the 2:1 samolina to water ratio. In the past, I used it to make lasagna sheets, pici, and tagliatelle for my mushroom ragú.

Read more

But on a sunny spring morning two months ago, I found myself extremely hungry with “no food in the house”, which we all know is a lie, because I’m a food hoarder. I rummaged through my pantry and gathered a few ingredients. I found a half-finished bag of oats, cocoa nibs, a few almonds, and maple syrup, coconut oil, and white miso paste, which I always keep in my fridge. So my breakfast destiny was obvious. It was granola. And honestly, it was great. While miso adds a layer of savory umami notes and a caramel-y flavour, cocoa nibs give the ‘adult’ chocolate granola vibes. And because people change, this recipe does actually result in bigger chunks of granola, which I was apparently very much against two years ago.

This granola pairs really well with berries like strawberries, raspberries, or blackberries. My preferred way of eating it is with very cold plant-based milk (the good kind) and some fruit, but coconut yogurt also works really well if you’re into that. And it tastes even better when you eat it at the beach on a hot summer morning.

Read more

While it works perfectly as part of a big spread, I decided to turn this dish into something you might actually eat at home, for lunch or dinner, by adding fregola. Any small pasta and white bean variety work, but I really like how fregola and navy beans are similarly sized, reminding me of something I would eat as a child. However, you can always leave out the pasta and serve it with toasted sourdough, pangrattato, or rice.

This dish doesn’t require a lot, just some chopping and simmering for a long time. By caramelising shallots, garlic and lemon peel, you build a stock base which gets flavoured with crushed fennel seeds and saffron (I’ve been using Daphnis and Chloe fennel seeds and saffron, which I got at their studio in Athens, and absolutely adore both). Fennel is simmered in white wine and water until perfectly tender, before adding beans with stock (if using jarred) along with lemon juice and zest to balance the fragrant spices. The dish gets finished with a drizzle of olive oil and fresh basil leaves, which add slight bitterness, herbaceous notes, and a kick of freshness.

SERVES 2 / TAKES 50 MINUTES

Ingredients

• 4 tbsp olive oil

• 2 shallots (finely chopped)

• 3 garlic cloves (thinly sliced)

• 4 strips of lemon peel

• 1/2 tsp fennel seed (crushed)

• 3 small fennel bulbs or 2 larger ones (tops and bottoms removed, core intact, sliced into quarters, or sixths)

• 8-10 strands of saffron (depends on how fresh and fragrant your saffron is)

• 1 tsp fine sea salt

• 1/8 tsp cracked black pepper

• 150 ml white wine

• 250 ml water

• a jar or a can of white beans (navy, cannellini, butter beans, or black-eyed peas. If using jarred, also add the liquid; if using canned, drain and rinse)

• 100-200 ml reserved pasta cooking water (optional, depending on how soupy you want the dish to be)

• juice of 1/2 lemon

• zest of 1/2 lemon

• olive oil for drizzling

• 10 basil leaves

• 120 g fregola (cooked in salted water according to packaging instructions)

Method

1. Add olive oil to a large saucepan or pot, and heat over medium heat.

2. Add finely chopped shallots and cook for 2-3 minutes, until they start to caramelise.

3. Add finely sliced garlic, lemon peel, and crushed fennel seeds. Fry for a minute before adding fennel.

4. Season with salt and cracked black pepper.

5. Pour over white wine and water.

6. Add saffron, cover with a lid, and simmer on low-medium heat (5-6/10 on my induction stove) for 40 minutes, until fennel becomes tender and turns bright yellow. Every 10 minutes or so, move the fennel around slightly to ensure even cooking.

7. While fennel is simmering, cook fregola in salted water according to the package instructions. Drain and reserve some cooking water, then rinse with cold water to stop the cooking.

8. After 40 minutes, check the fennel, and if tender, add the beans. If you want a souper consistency, add the reserved pasta water. If you’d like to serve the dish without fregola, keep it as it is.

9. Add lemon juice and lemon zest. Taste and adjust the seasoning to your liking (adding more salt, pepper, or lemon juice).

10. Add fregola to a plate and spoon over fennel, beans, and broth. Drizzle with extra olive oil and add a few basil leaves.

Just a little note: I decided to turn on a paid subscription option. I’ll still be sharing some free recipes, and the ‘How I Bean’ series will stay free for everybody.

Talk soon, x.

This week, I’m sharing a recipe for a caramelised garlic scapes, fennel, and butter beans salad. The initial idea was born when I came across garlic scapes at the market. I often buy ingredients without a well-formed idea or even a plan, but this time, I immediately knew I wanted to caramelise them and pair them with beans and a bunch of herbs. After the idea had been stewing in my brain for a week, I realised I wanted the salad to be fresh and crunchy, hence the thinly sliced fennel and toasted almonds. And because I like fun textures and flavours, I decided to add in capers as well.

The idea is to slowly caramelise finely sliced garlic scapes with lots of olive oil and use that as a base for the dressing. Adding the garlic scapes to a cold pan with oil allows more time for the oil to infuse with the mellow garlicky flavour that carries throughout the dish.

While I had a clear idea of the ingredients, I do have to confess that I struggled when choosing the source of acidity. My initial idea was to add lemon juice and lemon zest, but I decided against it, because it’s very predictable (I put lemon in literally everything). Instead, I went with sherry vinegar. It adds sharpness and crisp acidity needed to balance out the fattiness of caramelised scapes and the creaminess of beans.

While this salad is great as a salad, it also works well as a toast topper. Pair it with a slice of toasted sourdough, slathered with cashew cream, hummus, or labneh. It’s a light, crunchy, and refreshing spring/summer alternative to your regular beans on toast. And if you want a snack, you can have leftovers with a side of salted ridged chips/crisps. You scoop up the salad with the chip, so ideally, you want large chips, but we also love the small broken ones from the bottom of the bag. Because we all deserve love, even if we’re broken.

Ingredients

9 tbsp / 1/2 cup / 120 ml olive oil

1 bunch / 170g garlic scapes (sliced into 3 mm-ish pieces)

3/4 tsp sea salt

1/8 tsp cracked black pepper

3 tbsp capers (drained)

1 can of butter beans (drained and rinsed)

4 tbsp sherry vinegar

1/2 tsp salt

1/8 tsp cracked black pepper

1/2 large fennel (stalks and core removed, fronds reserved, thinly sliced)

15 g mixed herbs (tarragon, mint, parsley, dill; finely chopped)

30 g flaked almonds

more sea salt, pepper, and sherry vinegar (to taste, if necessary)

olive oil to finish

Method

1. Add olive oil and garlic scapes into the pan and heat over medium heat (6/10 setting on my induction stove). Season with salt and cracked black pepper, and cook for 10 minutes.

2. Turn up the heat slightly (7/10 on an induction stove), and add capers. Fry for 4-5 minutes, until the garlic scapes begin to caramelise and capers start to frizzle. Remove from the heat.

3. Transfer the hot caramelised garlic scapes and capers to a bowl. Add the beans, sherry vinegar, salt, and pepper. Mix to combine, and let cool down and marinate. Optionally, place in the fridge overnight.

4. In the meantime, toast the almond flakes. Preheat the oven to 170°C. Spread the almond flakes onto a parchment-lined baking sheet, and toast in the oven for 10 minutes, mixing every few minutes to ensure even browning.

5. Once the garlic scape and bean mixture has cooled down, mix in thinly sliced fennel and finely chopped herbs. Taste the salad to adjust the seasoning (you might want to add more salt, pepper, or vinegar).

6. Spoon the salad onto a plate, drizzle with more olive oil, and sprinkle with reserved fennel fronds and toasted almonds, or spoon it over a piece of toasted sourdough.

Talk soon, x.

This week, I planned to share a recipe for Cherry Tomato and Wild Garlic Beans on Toast, only to realise that wild garlic season is practically over while standing at my favourite market stall (there was no wild garlic available, surprise), and I have once again procrastinated for way too long. Luckily, beans on toast are my favourite weekend breakfast, and there are many other variations I keep on rotation. So, the recipe for the other beans on toast is coming soon.

My bad organisation and general absent-mindedness (I’m going through a thing right now) have brought us here. To Chickpea Stew with Greens and Garlicky Croutons. This stew is very much inspired by Alison Roman’s Ginger and Greens Noodle Soup from her new cookbook, Something from Nothing. But it’s different. Because there’s no chicken. There are chickpeas. And many greens. What I borrowed from Alison is the idea of cooking greens until they turn dark green and incredibly soft, along with the addition of fresh ginger and soy sauce, which creates a rich, savory soup base that tastes like mother’s love and eternal health (yes, even if you’re using a stock cube).

This stew is a great fridge-clear-out meal. Use this recipe as a formula, or a guideline, if you will, rather than something rigid that needs to be followed strictly. Throw in any leafy green, green vegetable, or allium you want to use up. And to add sustenance, serve it with a carb of choice. The only non-negotiables are as much lemon juice as you can handle and an unreasonable amount of fresh herbs on top.

THE FORMULA:

Alliums: shallots, onions, spring onions, young garlic, garlic, leek, or garlic scapes will all work.

Greens: kale, swiss chard, celery leaves, spinach, chicory, wild garlic, beetroot leaves, cime di rapa, or stinging nettle. I have also made this stew using celery (chop it finely and add it at the same step as stalks), young peas, and asparagus (add those in the last minutes of cooking, to retain the vibrant green colour and crunch).

Carbs: pasta (orzo, ditallini, bowties, or oracciete), steamed rice, croutons, or a slice of toasted sourdough. If you’re serving the dish with pasta or rice, I recommend cooking those separately.

What I have written down is the recipe with the vegetables that I had on hand, but as mentioned, use whatever you have available. The stew recipe feeds 2-3, depending on how hungry you are.

Ingredients

Garlicky Croutons

• 3 slices of stale sourdough bread (torn into bite-sized pieces)

• 3 tbsp olive oil

• 1 garlic clove (minced or grated)

• 1/2 tsp flaky sea salt

• cracked black pepper

Chickpea Stew with Greens

• 3 tbsp olive oil

• 1 shallot (finally chopped)

• 1 spring onion (white and green parts thinly sliced)

• 1/3 of a small leek (white and green parts thinly sliced)

• 1/4 tsp sea salt

• cracked black pepper

• 3 garlic cloves (minced)

• 3 cm of ginger (grated)

• 180 - 200 g greens (a mix of russian kale, chicory, baby spinach, and celery leaves; stems finally chopped, leaves torn into bite-sized pieces)

• 4 tbsp soy sauce

• 1 L vegetable stock

• 1 jar or can of chickpeas (if using fancy jarred chickpeas, also add the liquid; if using canned, drain and rinse them before adding to the pot)

• zest and juice of 1/2 lemon

• fresh herbs (coriander, dill, chives, parsley, or basil), olive oil, lemon zest, and lemon juice for serving

Method

Garlicky Croutons

1. Preheat the oven to 170°C.

2. Tear your bread into bite-sized pieces.

3. In a bowl, mix olive oil, minced garlic, salt, and pepper. Add the bread and toss to coat.

4. Transfer to a baking tray and spread evenly.

5. Place in the oven and bake for 20 minutes, until nicely browned. Move the pieces around slightly every few minutes to ensure even browning on all sides. In the meantime, cook the stew.

6. Once the croutons are finished baking, remove the tray from the oven and let them cool down.

Chickpea Stew with Greens

1. Heat olive oil in a large pot over medium heat.

2. Add the shallot, spring onion, and leek. Season with salt and pepper, and cook for 4-5 minutes, stirring to prevent burning on the bottom.

3. Once the alliums start to caramelise, add the garlic and ginger. Cook for 30 seconds to a minute. stirring constantly. The ginger and garlic will start to stick to the bottom of the pan.

4. Add the finely chopped stems and the roughly torn leaves. Cook for a minute so that the leaves start to wilt.

5. Season with soy sauce.

6. Add the chickpeas along with the vegetable stock. Mix well.

7. Bring the stew to a boil, and reduce to a simmer. Partially cover, and cook for 15-20 minutes, until the alliums have softened, and the leaves have turned dark green.

8. Once cooked, remove from the heat, and add lemon zest and juice. Taste and adjust the seasoning if necessary.

9. Serve topped with fresh herbs, a drizzle of olive oil, and garlicky croutons. And an extra squeeze of lemon juice.

Talk soon, x.

We’re starting the series with Creamy Miso Beans and Greens. It’s not the recipe that started my love of beans, but it is the recipe that I have (or at least a variation of it) at least once a week. It’s easy to make, creamy, and comforting, exactly what I crave 85% of the time.

The base of the dish is always the same - beans, miso paste, something green, and lemon (juice and zest). I swap up the pasta depending on what I have in the cupboard, or leave it out completely and have the stew with a slice of toasted sourdough. The vegetable part of the stew depends on the contents of my crisper drawer and what’s in season. In the winter, I usually make it with Tuscan kale, puntarelle, or cime di rapa; in the springtime, I use broccolini, asparagus, or wild garlic. The version that I’m sharing is prepared with cime di rapa, because this leafy green is still available at the market, and I’m not yet ready to say goodbye to the earthy, turnip-y flavour that I love; however, the same method applies to any vegetable - start with finely chopped stems, and finish with roughly chopped leaves.

You can enjoy the stew as it is, simply finished with a glug of olive oil. Honestly, eating the first spoonful, with an (un)reasonable amount of olive oil, is one of my favourite experiences in the world, and something that I look forward to time and time again. But if you’re feeling extra, top it with fresh herbs, sprinkle with crispy fried garlic, or swirl in pesto, salsa verde, or any other green sauce that’s waiting to be used.

This recipe feeds two, but I’ve also finished the entire pot on my own many times before. You can easily scale up the recipe to feed more by doubling it, just be mindful of the miso paste. Start with less, and add more if necessary.

Ingredients

• 1 can butter beans (drained and rinsed)

• 500 ml of water

• 2 1/2 tbsp light miso paste

• 2 tbsp olive oil

• 1 shallot (finely chopped)

• 2 garlic cloves (crushed)

• 100 g cime di rapa (stems finely chopped, leaves roughly chopped) or any other leafy green or vegetable (asparagus, broccolini, kale, chicory)

• 1/2 tsp salt

• 1/8 tsp cracked pepper

• 60 g of pasta of choice (orzo, ditalini, fregola, or any small pasta shape works great due to shorter cooking time)

• zest 1/2 lemon

• 1 tbsp lemon juice

• fresh herbs (basil, chives, dill, or parsley)

• a drizzle of olive oil to finish

Method:

1. Drain and rinse a can of beans. Add 1/2 of the beans to a high-speed blender with water and miso paste and blend well. You can also use an immersion blender, food processor, or simply crush the beans with a fork. The texture won’t be as silky, but the starches will still thicken the stew. Once smooth, set aside.

2. Heat olive oil in a pot over medium heat. Add finely chopped shallots and fry for 2-3 minutes.

3. Add crushed garlic cloves and cook for 1 minute, stirring frequently to prevent burning.

4. Add cime di rapa stems, season with salt and pepper, and cook for 1-2 minutes before adding the pasta.

5. Stir in the blended bean mixture and cook for 10-12 minutes, until the pasta is almost cooked (cooking time depends on the size of your pasta, so it’s best to try it). Mix every couple of minutes to prevent burning on the bottom.

6. Add the roughly chopped cime di rapa leaves along with the remaining beans and cook for 4-5 minutes, until the leaves have wilted and softened.

7. Finish the stew with lemon juice and lemon zest.

8. Serve the beans and greens with a generous drizzle of olive oil, fresh herbs, and lemon zest.

Talk soon-ish, x

At a certain point, the craving slowly transforms into a more tangible idea of a dish. After thinking about it for a few days (mostly before I fall asleep, because I realised this is a great way of soothing the anxiety for me), I get super fixated on it, and cook it as many times as it takes to be satisfied with the dish. In the case of Mushroom Ragú, the idea first crossed my mind almost two years ago. I wanted to combine mushrooms with finely chopped walnuts and fresh oregano, but the finished dish felt too heavy. I tried it a few more times, and it just wasn’t scratching the ich. So I let go, until about six months ago, when fall rolled around the corner, and I was once again craving indulgent, cozy meals, specifically thick homemade pasta with a mushroomy sauce. This time, I decided to leave out the walnuts and instead use both fresh cremini mushrooms and mixed dried mushrooms. Fresh oregano was replaced by fennel seed, rosemary, thyme, and a teeny tiny sprinkle of cinnamon. To build the flavour, I caramelized tomato paste and added a dash of soy sauce. I used mushroom soaking liquid along with crushed tomatoes and red wine, and simmered it for 30 to 40 minutes with finely chopped mushrooms to achieve a meaty texture and deep savoury flavour.

I am well aware that none of this is groundbreaking, and it has all been done before. I often ask myself, “Does the world need another [insert dish name] recipe?”. To be honest, it probably doesn’t, but that’s the nice thing about recipes. Each person has their favorite herb, secret spice, or way of chopping vegetables, that changes the recipe just so slightly, that it’s different. And I personally do want a specific recipe for a specific thing from a specific person. So here is my version of Mushroom Ragú.

One last note, I do realise spring is here, and we’re probably all craving asparagus, wild garlic, and other green vegetables that this season has to offer. Still, this recipe is a great rainy weekend project, made with ingredients that are available all year long. By now, I have made this recipe about 7 times, serving it to my friends, family, and strangers who joined a pottery & lunch workshop I did with my dear friend Janža from JNŽ. They all said it was good. My favourite way to have it is with thick homemade linguine, and it also works absolutely perfectly in a lasagna.

Read more

I’m talking about chocolate mousse, which is, in my opinion, a perfectly light and decadent way to finish up a meal. A small dollop of mousse, paired with lightly whipped cream, drizzled with olive oil, and topped with a sprinkle of flaky sea salt, is honestly the only thing I have space for in my stomach after eating and drinking for hours. I like to serve it with a tiny glass of digestivo (hazelnut liqueur pairs especially well). How adult.

As you probably know, mousse is traditionally prepared with eggs and cream, but in this case, eggs have been replaced by a stiffly beaten aquafaba, and cream by its plant-based counterpart. The other three ingredients are chocolate, powdered sugar, and salt. When I first made the recipe, I only used aquafaba, but quickly realised it was almost too decadent and chocolate-y. That’s why I decided to swap half of the aquafaba meringue for whipped cream, which lends the same airy texture and lightness, but makes the mousse slightly less heavy (so you can eat more of it). And not to oversell it, but this mousse is also a perfect dessert, if you’re serving a bunch of people with different dietary requirements, since it doesn’t contain gluten, dairy, eggs, or nuts.

So, if you’re in need of a quick and easy dessert for tomorrow’s New Year’s Eve dinner, this mousse might be just what you are looking for. If you’re lucky, you already have all the ingredients in the pantry.

Equipment

• kitchen scale (for measuring ingredients)

• standmixer/handheld mixer with a bowl (for whipping aquafaba and cream)

• double boiler (saucepan with water and a metal/glass bowl for melting chocolate)

• spatula (for folding aquafaba and whipped cream into chocolate)

Ingredients

• 200 g dark chocolate (I use Callebout 54% (Recipe No. 811))

• a sprinkle of fine sea salt

• 50 g + 100 g plant-based whipping cream (I’ve tried Oatly and Flora Plant/Rama Plant-Based cream, and they both worked well)

• 100 g aquafaba (liquid from a can of chickpeas)

• 75 g powdered sugar

To serve

• lightly sweetened whipped plant-based cream

• good quality olive oil

• flaky sea salt (I use Maldon)

Method

1. Place chocolate, 50 g of whipping cream, and a sprinkle of salt into a stainless steel/glass bowl, and melt using a double boiler (place a bowl over a pot of simmering water). Once most of the chocolate is melted, remove the pot from the heat (but leave the bowl over the steaming water), and let the remaining chocolate melt with the residual heat.

2. Open a can of chickpeas and drain 100 g of the liquid (aquafaba).

3. Pour the aquafaba into a spotlessly clean mixing bowl and whip until soft peaks form. I like to use my Kitchenaid for that, but a handheld mixer should work perfectly fine.

4. Add powdered sugar and continue whipping until stiff peaks form.

5. If using a stand mixer, transfer the whipped aqafaba into a different bowl, and use the same bowl to whip the cream (no need to clean the bowl). If using a handheld mixer, use a new bowl to whip the cream.

6. Remove the bowl containing melted chocolate from the heat, and slowly fold in whipped aquafaba. I like to do it in 4 to 5 steps, making sure the previous batch of aquafaba is properly folded in before adding the next one. Try to be gentle to incorporate as much air as possible.

7. Once all the aquafaba has been folded in, repeat the same process with whipped cream in 3-4 steps.

8. Cover the mousse with cling film (skin contact), and store in a cold place for 2-3 hours (fridge, or balcony in the wintertime). Chocolate will slowly harden and thicken the mousse.

9. Serve a spoonful of mouse with lightly sweetened whipped cream, a sprinkle of sea salt, and a drizzle of olive oil.

Talk soon, x

When gloomy, cold mornings of fall roll around, my cinnamon roll craving kicks in (one of the rare sweet thing cravings). I developed this recipe when I first started baking with sourdough in the dead of the Covid pandemic. After keeping it to myself for a few years, I decided people of the internet also deserve the pleasure of knowing it.

To make it more seasonal (very important), I decided to add some pumpkin puree, which adds extra moisture, making the buns even softer and fluffier. The cute orange-y colour is just a bonus. And because of my savory-prone personality, I add a good amount of flaky salt into the sugar-butter mixture, which unexpectedly breaks the sweetness of the bun, in a good way.

This recipe is a labour of love, and it does take quite a while to prepare, but most of it is just waiting for the sourdough to work its magic. If you time it right (which I never do), you can actually enjoy these for a weekend breakfast/brunch. Or an afternoon treat, in my case.

*Notes on the pumpkin puree
I tested this recipe both with homemade and store-bought pumpkin puree, and both worked completely fine. For the homemade one, I peeled and deseeded around 500 g of Hokkaido pumpkin and steamed it until fork-tender. When it cooled down, I blended it in my high-speed blender and ran it through a fine mesh sieve to make sure there were no big pieces of unblended pumpkin. I used most of it in the dough, and gave leftovers to my dogs as a little treat (they love it), but you can use it in your porridge, soup, or beans. The store-bought one seemed a bit more watery (I got this one because pumpkin puree is actually quite hard to come across in Slovenia), which resulted in a softer dough (slightly harder to handle when mixed), but the buns still turned out delicious.

Read more

This Lemon and Semolina Loaf cake is perfectly lemony and slightly acidic, moist from olive oil and soy yogurt, with a slightly dense, but still soft and tender crumb from semolina flour. Fennel sugar adds a nice crunch and sweet, anise-like aroma that pairs nicely with the citrusy undertones. I tested the recipe with both raw and toasted fennel seeds, and quickly realised that I prefer raw seeds. They bring a fresher, grassier aroma, in comparison to toasted, which are warmer, nuttier, and almost Christmasy (so, if you’re baking this in December, toasted seeds might be a good choice).

This cake is best baked the night before. I like to cool it down and then wrap it in cling film. I feel like this softens the crust slightly (in case of overbaking, or an aggressive oven) and ensures a nice, moist crumb. The next day, the cooled cake can easily be brushed with syrup and rolled in fennel sugar before serving. I like to serve it with whipped cream, but cream fraiche, or yogurt (or a mix of yogurt and cream) works too.

Read more

On this scorching hot Sunday, I’m sharing a recipe that was very much inspired by the queen herself (yes, I’m talking about Alison Roman). Since her blueberry muffin recipe is far from being vegan, I decided to make one myself. I used my sponge recipe that I use as a base for all the cakes that I bake, and turned it into a muffin situation. But tbh, you could just bake this batter in a 25cm cake tin and call it a day.

These muffins remind me of a recipe I used to make as a kid. It was a yogurt-cup recipe, where all the ingredients were measured in a yogurt cup. The OG recipe called for a fruit-flavoured yogurt like peach or blueberry, and had dots of mixed frozen fruit. So this recipe is kind of an adult, more sophisticated version of my childhood muffins. Almond flour adds a slight nuttiness, vanilla paste aromatic sweetness, and we’re definitely not skimping on fresh blueberries (you can swap these for frozen). How very adult.

They are perfectly sweet (not too much, not too little), with a beautiful crumb and lots of jammy blueberries. Great served with cold butter and flaky sea salt, or whipped cream, these last a couple of days, making them a perfect quick breakfast, snack, or dessert when the need arises.

Read more

We are back now, and I am happy to report that we’ve successfully eaten our way through Copenhagen. Since we are both vegan, our choices were a bit limited, but I am really happy with the meals we ended up having. I hope that this newsletter helps those who are looking for plant-based options (or just food, really) in Copenhagen, and encourages them to also try places that might not seem like an obvious (vegan-friendly) choice at first.

Studio x Kitchen

We started our 5-day culinary quest through Copenhagen at Studio x Kitchen. The menu offered two options that were made vegan upon request, so we went for those, plus a homemade chamomile-lemon soda and grapefruit-tajin soda. The first dish was a delicious crispy bun, layered with smoky aioli, lettuce leaves, shaved fennel, and raw zucchini. The second option was a salad with boiled potatoes, kale, zucchini, fennel, toasted hazelnuts, mustard dressing, and a side of sourdough focaccia. We finished our meal with a dark chocolate & buckwheat cookie, which was perfectly sweet, crunchy on the outside, and slightly gooey on the inside.

The space of Studio x Kitchen is beautifully furnished and bright, and the menu is seasonal and thoughtfully curated.

Lille Bakery

Lille Bakery has been on my list since I first came across this beautiful place on social media, probably around 2020 or even before. I was excited to finally stand in their space, sit at communal tables, and taste their bread, simply but thoughtfully prepared vegetables, and homemade beverages.

They didn’t have anything specifically vegan on the menu that day, but the kind employee behind the counter offered that they could substitute eggs and mayo with olive oil in one of the dishes, and prepare their seasonal focaccia without cheese. So we got a plate of blanched spring onions, sprouting cauliflower, boiled potatoes, and a radish, sprinkled with fresh herbs and served with a side of olive oil in sourdough bread. Paired with potato and chive focaccia, rhubarb lemonade, and homemade iced tea, the meal was a perfect fuel for our bike ride to one of the beaches (Amager Beach Park).

Riviera Bakery

We decided to treat ourselves to a little make-shift hotel room breakfast, and luckily for us, our hotel was a short walk from Riviera Bakery. We got their poppy seed-oat and sesame seed buns paired with some coffee to wake us up. We took the buns back to our room, slathered them in Naturli butter (I conveniently bought a cobalt blue Sabre butter knife the day before), and sprinkled them with Maldon salt, which I, of course, had to get since they don’t sell 0,5 kg buckets in Slovenia.

These buns were the best buns I had while in Copenhagen, and I did try a couple of different ones. They were perfectly crispy on the outside, but not too tough, and soft on the inside.

Bistro Lupa

Our meal at Bistro Lupa was probably the most memorable meal we had in Copenhagen and one of the best we had in our lives. It all started with me having a crisis and not being able to decide whether we should do a set dinner menu or order à la carte. After a 10-minute debate with my partner (who was very supportive and understanding), we finally settled on à la carte, since that meant we could try more dishes. We ordered almost everything on the menu, and I have zero regrets.

The food was amazing, like nothing I've ever tasted before. We had housemade milk bread, soft as a cloud, and an amazing milky aroma. Their fried blue oyster mushrooms (which they grow on their farm) are sticky, caramelized, and crunchy at the same time. We finished our meal with Greek mountain tea ice cream paired with tangerine gel and oat-nut crumble. The flavor of ice cream reminded me of the walks we take with our dogs when they run through fields covered with thyme, and the aroma of fresh herbs fills the air in the warm spring evenings.

I was on the verge of tears the entire meal, because every dish was so tasty, thought out, and well executed.

Alle Tiders

We visited Alle Tiders based on a follower's recommendation. They offer affordable seasonal sharing trays consisting of cozy dishes, salads, pickles, and bread. Since I’m vegan, it’s always a bit awkward asking if food can be prepared vegan, but at Alle Tiders, both FOH and the chef were super kind, explaining how they can alter the dishes to make them suit my dietary restrictions.

We got a sharing tray with fregola in tomato sauce, topped with sumac onions and parsley, seasoned chickpea salad, pickled veggies, leafy salad with mustard dressing, and breadcrumb sprinkle, their homemade kimchi made of veggie scraps (absolutely delicious and genius), sourdough focaccia, and homemade rhubarb soda. It was a comforting and filling meal that tasted like a home-cooked meal, full of love and care.

This was my partner’s favorite meal.

Apotek 57

Apotek 57 was, of course, also on our list. We went there for a little breakfast. They kindly told us they could prepare granola with fruit compote and oat milk, and bread buns with vegan butter and fruit preserves. We paired that with oat milk matcha and enjoyed our breakfast in their beautiful space, filled with stunning Frama furniture.

Hart Bageri

We crossed paths with Hart Bakery on multiple occasions. We enjoyed oatmeal flat white, and kombucha (Cherry one by Bouche, absolutely delicious) on the bank of one of the canals, and snacked on buns (with vegan butter) for breakfast. We also got a loaf of their Everyday Rye to take home with us, and prolong the Danish experience for a bit.

Darcey’s Kaffee

On the only bad weather day of our vacation, we found refuge from rain in Darcey’s Kaffee. Always hungry to discover more dishes and flavor combinations, we ordered their Coronation chickpea sandwich to share, and two matcha tonics. The place was cozy, the sandwich delicious, and the service extremely friendly.

Hot Pot Republic

I am ashamed to say that this was my first hot pot experience, but I am definitely hooked (already checking where I can buy the pot so that we can make this at home). We visited Hot Pot Republic for dinner one day, to fuel our tired bodies after walking around all day. It was exactly what we needed, a meal of warming soup, funky mushrooms, chewy noodles, and crunchy vegetables.

Places that we didn’t manage to visit

There are many cafes, restaurants, bistros, shops, and sights that we sadly didn’t manage to visit in our 5 days, due to a lack of time and stomach space. I also got many recommendations from kind people on Instagram. Here is a little list of those (I am not entirely sure if all listed restaurants/cafes offer vegan options since I didn’t check all of them firsthand, but I will add notes to those I have):

• Amator

• Apollo

• Ark (fully vegan)

• Atelier September

• Baka d’Busk (fully vegan)

• Beyla (fully vegan)

• Café Sandøe

• Copenhagen Contemporary

• Danish Design Museum

• DANSK made for rooms

• Delphine

• Dzidra

• Et Cetera

• Gaza Grill (offers vegan options)

• Grocery

• Juno the Bakery

• Kismet (offers vegan options)

• Lido (offers vegan options)

• Louisiana Museum

• Osteria 16

• Politikens Boghal

• Popl

• Slurp Ramen (offers vegan options)

• SMK

• Sonny

Non-food related things

During all the meals, we also managed to squeeze in some sightseeing. We walked through many of Copenhagen’s green, blooming parks, picturesque streets, and browsed many carefully curated and almost too aesthetic shops.

Final thought:

• Potatoes and bread are a perfect pair

• I need to make homemade soda/water kefir/kombucha asap

• I should cook with rhubarb more

• Simple foods, like blanched vegetables with olive oil and flaky salt, are the answer

See you next time when I’m back, sharing recipes again.

x

This is a simple, comforting, and delicious meal, that will warm up your body and satisfy your craving for an oily, gooey, cheesy toasted sandwich. It’s basically a riff on a classic tomato soup and grilled cheese combo, but spicier and more aromatic. Gochujang adds sweetness and gentle heat, black vinegar a tangy kick, and sesame oil a nutty aroma. 

The caramelized scallions in the sandwich were a tasty coincidence. We had some sad-looking scallions in the fridge, and I wanted something more than a regular, classic grilled cheese. I decided to chop them up, caramelize them, and layer them in the sandwich. That was a great decision. 

Ingredients

Creamy Gochujang and Tomato Soup (serves 2)

• 2 tbsp neutral oil (sunflower, vegetable or canola)

• 1 medium-sized white onion

• 4 garlic cloves

• 1 tsp gochugaru

• 2 tbsp 1 tsp gochujang

• 2 tbsp tomato paste

• 300 ml water

• 1 large can of whole peeled tomatoes (800g)

• 2 tbsp light soy sauce

• 2 tsp mushroom stock powder (optional, substitute for more soy sauce or salt)

• 1 tsp black vinegar (or rice vinegar)

• 1 tsp sesame oil

Caramelised Scallion Grilled Cheese (makes 2)

• 3-4 scallions

• 2 tbsp neutral oil

• 1/2 tsp salt

• 4 pieces of sourdough bread

• cheese of your choice, whatever amount you find acceptable (I use School Night Vegan’s Mozzarella, the OG recipe which you can find in his recipe notes)

• 2 tbsp neutral oil/plant-based butter (for frying grilled cheese sandwich)

Preparation

Creamy Gochujang and Tomato Soup

1. Prepare your Mise en Place; peel and crush garlic cloves, peel, and halve onion.

2. Heat neutral oil in a pot over medium heat. Add onion and cook for 3-4 minutes before adding crushed garlic. Fry for another 1-2 minutes.

3. Add gochugaru, gochujang and tomato paste. Cook for 2-3 minutes until it starts to caramelize. Be careful not to burn.

4. Deglaze the pan with water and stir in canned tomatoes.

5. Season with soy sauce and mushroom stock powder (optional), partly cover the pot with a lid, and cook for 20 minutes. Stir every couple of minutes to prevent burning.

6. Transfer to a high-speed blender (you can also use an emersion blender) and blend until smooth. Be careful, the steam might burst up when blending hot liquids.

7. Taste the soup and season with more soy sauce or salt, if necessary.

8. Stir in black vinegar and sesame oil.
   

Caramelized Scallion Grilled Cheese

1. Thinly slice scallions and slice sourdough bread into thick-ish pieces.

2. Heat neutral oil in a pan over medium heat. Add sliced scallions, season them with salt, and cook slowly for 10 minutes, until they start to caramelise.

3. Transfer caramelized onions to a container.

4. Assemble your sandwich; spread the cheese of your choice onto the bread, layer with caramelized scallions, and more cheese. Close the sandwich, pushing everything down.

5. Heat neutral oil/plant-based butter in a non-stick pan over medium heat. Place your sandwich in the pan and close. Cook for 2-3 minutes before uncovering and flipping the sandwich. Cook for another 1-2 minutes until nicely browned.

Serve

1. Ladle the creamy soup into a bowl, drizzle with more sesame oil, and sprinkle with toasted sesame seeds.

2. Dunk the Caramelised Scallion Grilled cheese sandwich into the soup, and for a moment life will be good.
   

See you next time x

Hi.

Some of you probably didn’t expect this comeback after almost 6 months of silence. I am happy to report that I am alive and well. A lot has changed since my last newsletter, but I decided to continue writing this newsletter as if no time had passed.

One of the reasons why I stopped sharing recipes was the fact that I wasn’t happy with the visual aspect of this newsletter (recipe photos, not the design. I adore the design thanks to Domen and Tereza).

Recipe development, testing, and writing all take a lot of time and a lot of thought. But the photos are taken instantly, by my phone, sometimes hundreds of identical shots of the same dish, which doesn’t feel right. So I started playing with the idea of analog photography since this is something I’ve been doing for years, taking photos of my partner, friends, dogs, and food. After procrastinating for a few months (it was winter to be fair), I finally picked up my old camera and started cooking.

I decided that Sourdough Hot Cross Buns are the perfect comeback recipe. These fluffy, aromatic buns are one of my favorite desserts/snacks/bread-y things to eat and bake. I usually make them every couple of months, except at Easter, when it’s actually socially acceptable to eat a whole tray of them in one sitting. The dough is easy to make, and the buns are uncomplicated to shape. All that is required of you is some time and patience.

This dough uses a sourdough starter, but that can be swapped for 7 g of quick-acting dry yeast/21 g of fresh yeast. This swap will affect the rising time, which means you’ll be able to mix, rise, shape, and bake the buns in less than 24 hours. But I still prefer doing it the long way with a sourdough starter. 

The amount of cinnamon might seem very small for this type of bread, but there is a reason behind it. Cinnamon has antifungal and antibacterial properties that slow down yeast and make the rising time painfully long (I had to learn that the hard way). After some tests, I’ve come to the conclusion that 1/4 tsp cinnamon allows for ‘normal’ rising times and still adds a nice flavor. Feel free to switch things up and add different dried fruits, chocolate chips, nuts, or citrus zest. 

Ingredients

Sourdough starter

• 10 starter

• 60 g water

• 60 g plain white flour

Orange Juice-Soaked Raisins

• 120 g raisins (I do a mix of Sultanas and Golden)

• 4 tbsp orange juice

• 1 tbsp Cointreau or Rum

Hot Cross Bun Dough

• 100 g active starter (the one you fed the night before)

• 500 g plain white flour (I use what we call Typo 500 in Slovenia, but I also tried making it with Manitoba, and it worked great)

• 250 g cold plant-based milk (the mixing process is quite long, and we want to prevent dough temperature from rising too much - this would affect the gluten and break the gluten strands, resulting in a loose, watery dough that doesn’t hold shape)

• 150 g white granulated sugar

• 1/4 tsp ground cinnamon

• 3/4 tsp ground allspice

• 1/4 tsp fine salt

• zest of 1 orange (around 2 tbsp)

• 100 g plant-based butter (I use Naturli)

For the Cross

• 2 tbsp water

• 1 tbsp 1 tsp plain flour

“Egg wash”

• 1 tbsp maple syrup

• 2 tbsp plant-based milk

Glaze after the baking

• 3-4 tbsp maple syrup

Equipment

• Kitchen scale

• Measuring spoons

• Microplane or fine grater

• Pastry brush

• Small mixing bowls (for soaking raisins, cross paste, and “Egg wash”)

• Stand mixer, or a large bowl, and strong hand muscles

• Roasting pan or a baking tray (I use a 36 x 27 cm roasting pan, which gives you squishy, square-shaped buns, but you can use a larger baking tray and space them out evenly so they retain their round bun shape and bake individually).

Method

Day 1

Sourdough Starter

1. The night before, feed your starter in the following ratio: 10 g active sourdough (that you’ve been feeding for the past 2—3 days and is ready to bake), 60 g cold water, and 60 g plain white flour.
   

Orange Juice-Soaked Raisins

1. The night before (if you remember), combine raisins, orange juice, and Cointreau/Rum.

2. Place in the fridge and let soak overnight.

Day 2

Hot Cross Bun Dough

1. In the morning, mix all the dough ingredients, except butter, in a bowl of a stand mixer.

2. Start the mixing process on a low speed (I have a Kitchen Aid Classic Stand Mixer and I do it on settings 1-2). Let the dough knead for 8—10 minutes. We want to develop the gluten well before adding fat. The dough might seem a bit stiff, but will soften once we add butter and soaked raisins (they both add moisture to the dough). What we are looking for is a very smooth ball of dough.

3. Once the dough is smooth, slowly add cubes of cold butter in three rounds. Add more butter once the previous round is fully incorporated. The dough will start to stick to the sides, but don’t worry, it will come back together. The whole process will take around 7—8 minutes. Once all the butter is incorporated, bring the mixer speed up (4-6 on Kitchen Aid Classic) to bring the dough together.

4. Strain soaked raisins and add them to the dough. You might need to stop the mixer and move the dough around the bowl/remove it from the hook to ensure even distribution of raisins throughout the dough. Mix until all the raisins are incorporated, and the dough starts to move from the bowl and wraps around the hook. This will take around 4—5 minutes.

5. Transfer the dough to a clean surface. Bring it together using your hands and bench scraper until you get a nice, smooth ball of dough.

6. Lightly flour the dough and transfer it to a large container with a lid.

7. Let the dough rise for 8—10 hours in a warm place (ideally around 28°C) until doubled in size. I like to preheat the oven to 30°C for 3—4 minutes, then turn it off, place the container on the middle rack, and close it. If your place is cold, the dough might need 10—12 hours to double in size.

8. Once you are happy with the rise, transfer the container into the fridge overnight (or balcony/windowsill, if the nights are cold enough).
   

Day 3

Shaping & Baking The Buns

1. The next morning, transfer the dough to a clean surface and divide it into 12 equal pieces. Each piece should weigh around 100-110g. The dough shouldn’t be very sticky, but feel free to dust it with some flour.

2. Shape each piece of dough into a nice round ball. Flour your hands lightly. Start by flattening the dough and pushing out all the air (this will remove tiny bubbles that have formed during the first rise, encouraging a second rise and nicer shape). Bring the edges to the center, pinch them together, turn them upside down, and place them on the surface. Cup the ball with your dominant hand and move it in a circular motion (you don’t have to be super gentle) until you are happy with the shape. This will create surface tension and seal the bottom of the bun. Use your floured hands to transfer the bun onto a parchment-lined baking dish/tray. Repeat with the rest of the dough.

3. Cover baking dish/tray with plastic wrap/clean plastic bag.

4. Let the dough rise for 4—5 hours in a warm spot (again, I preheat the oven for a couple of minutes, place the buns on the middle rack, and close it. Once the oven cools down I repeat the preheat). The buns should double in size. You can check if the buns are ready by poking them with your finger. If the dough springs back quickly, they’re under-proofed. If it springs back slowly, they are ready.

5. Preheat the oven to 180°C(356°F) (fan or convection setting).

6. Mix plant-based milk and maple syrup to create “Egg Wash”. Brush the buns evenly.

7. Mix flour and water to create a paste. Transfer to a piping bag, cut away the end to create a small hole, and pipe the paste onto the glazed buns to create a cross shape on each bun. * Save the rest of the paste and use it to feed your sourdough to reduce food waste.

8. Bake at 180°C (356°F), on the middle rack, for 23—25 minutes until evenly browned.

9. Remove from the oven and brush with maple syrup.

10. Transfer to a cooling rack and let cool down to room temperature (if you have that kind of self-control) before tearing apart and slathering in butter.
    

I hope you’ll enjoy this recipe! For any additional questions, please don’t hesitate to comment, message me on Instagram, or send a good old email.

Talk soon, x.

Welcome back to my substack. This week's post is a bit late since it is not Monday anymore. I don’t have a good excuse, except that life got busy. Nonetheless, here we are.

First a bit of housekeeping. After writing this newsletter for two months I have realized that I was too ambitious. I decided to make things easier for myself and start sharing a recipe every two weeks. I hope you understand, and I do think things might change in the future, but right now this is the best thing I can do for myself and the quality of recipes I share.

Now back to our usual programming. This week I am sharing a recipe for Chunky Macadamia and Maple Cookies. The word on the street (my street at least) is that these are the best cookies ever, like top of the cookie game. This is according to my brother and his girlfriend, but I am sure their comment is entirely objective and not at all affected by our close relationship.

When I first thought of this recipe, I wanted thin, large cookies with chunks of macadamia and swirls of cinnamon caramel. After testing the recipe, I realized that was not this cookie’s destiny. I changed the flour-butter-sugar ratio, added maple syrup, a tiny sprinkle of cinnamon and flaky salt on top. I ended up with these delicious, large and chunky cookies that are crispy on the outside but still soft in the middle. They have a delicate maple aroma with a hint of cinnamon and crunchy chunks of toasted macadamia nuts (yet again this recipe is giving fall vibes). It is all in all a great cookie, especially for dunking into a cup of coffee or tea.

Ingredients (makes 10-12 cookies)

60g white sugar
60g brown sugar
150g plant-based butter at room temperature (I used Naturli)
60g maple syrup
20g plant-based milk
1/2 tsp vanilla paste/vanilla extract
250g white flour
2 tbsp cornstarch (18g)
1/4 tsp salt
1/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp cinnamon
100g macadamia nuts
flaky salt

Method

1. Preheat the oven to 150 degrees Celsius (I use a fan setting). Spread 100g of macadamia nuts on a baking dish and bake for 10 minutes. Let them cool down and chop them into smaller pieces (they don’t have to be even in size).

2. Add 150g softened plant-based butter, 60g white sugar, and 60g brown sugar into a bowl of a stand mixer and cream together until you get a light and fluffy mixture (around 5 minutes).

3. Add 60g maple syrup, 20g plant-based milk, and 1/2 tsp vanilla paste. The mixture might split, but don’t worry about it. Mix until it becomes light and fluffy again.

4. In a separate bowl mix together dry ingredients: 250g white flour, 2 tbsp cornstarch, 1/4 tsp salt, 1/4 tsp baking soda, and 3/4 tsp baking powder. Mix very well.

5. Slowly add dry ingredients to your butter mixture and mix until combined before adding chopped macadamia nuts. Make sure there are no dry patches of flour in the dough.

6. Transfer the cookie dough to a container and keep it in the fridge for at least 4 hours or ideally overnight to ensure enough time for the flour to hydrate.

7. The next day, preheat the oven to 180 degrees Celsius (I use a fan setting). Use an ice cream scoop to scoop your cookie dough (you can also roll it by hand, I recommend 55g of dough per cookie). Sprinkle each cookie with a pinch of flaky salt.

8. Bake the cookies for 18-20 minutes until golden brown.

I hope you will enjoy this recipe. I will see you soon! xx

Welcome back to my Substack!

This week I am proudly sharing my first bean recipe on this newsletter. It is surprising that this took more than two months since beans represent 70% of my diet (the other 30% is probably bread and lemons). I do not want to exaggerate but this is a perfect meal for me. Beans, mushrooms, and bread topped with lemon zest?! Everything I need in my life. I think this could easily be my death row meal.

I was really excited to share this recipe for Creamy Beans and Chanterelles until I realized that I am actually very late to the party since Chanterelle season is practically over (according to Google the season lasts from late spring to early fall depending on your location). But in my defense, they were still in season when I first tested the recipe on the 30th of September. I was still lucky to find some at the market this previous weekend and hopefully, you might have the same luck! If not, any other mushrooms work great as well. It is Porcini season in Slovenia, but you can also use Oysters or Shiitake mushrooms. Roasted Hokaido pumpkin would also be delicious. It is a very versatile and adaptable recipe. If beans are the only thing in your kitchen, you can enjoy plain creamy beans drizzled with olive oil.

I would eat this for any meal of the day, from breakfast to dinner. I scrape them off my plate with some olive oil-fried bread. And because I wouldn’t be me without extra toppings, I drizzle them with olive oil, and any fresh herb I can find in my fridge.

In the recipe, I ask for 2 tbsp of unsweetened plant yogurt, but you can use anything creamy, like cashew cream, cream fraiche, yogurt, or creamy spread. The first time I made it, I added some store-bought cashew spread to use it up, and it worked completely fine. This is a very forgiving recipe and a good one to remember when you want something quick and comforting.

Ingredients (serves 1)

Creamy Beans

1 shallot (around 25g)
2 garlic cloves
2 tbsp olive oil
1 can of beans (I like to use butter beans because of their size and texture, but other beans should work as well)
80g water
1 tbsp white miso paste
1 tsp lemon juice
2 tbsp unsweetened plant-based yogurt (or anything creamy like cream Fraiche, cream cheese, or cashew cream)
1 tsp lemon zest
Salt
Cracked black pepper

Chanterelles

1 tbsp olive oil
80g Chanterelles
1 garlic clove
1 tsp plant-based butter
Salt
Cracked black pepper

Finely chopped chives
Lemon zest
Olive oil
2 pieces of olive oil fried bread

Method

1. Peel your shallot and finally dice it. Peel and crush 3 cloves of garlic and crush them, keeping 2 cloves and 1 clove seperated. Clean your Chanterelles using a damp paper towel and a brush. Mine were quite dirty so I quickly submerged them in cold water, brushed away any leftover dirt, and dried them well. Strain and rinse a can of beans.

2. Heat 2 tbsp of olive oil in a pot and add diced shallot. Fry for 2 minutes before adding 2 crushed garlic cloves. After 1 minute add 50g of beans and mix well. Transfer everything to a blender and add 80g of water, 1 tbsp miso paste, 1 tsp lemon juice, and 2 tbsp unsweetened plant-based yogurt. Blend well until very creamy. Return to a pot and add the remaining beans. Add 1 tsp of lemon zest and mix well. Season with salt and pepper if necessary, and gently heat up to warm up the added beans.

3. In the meantime fry Chanterelles. Heat 1 tbsp of olive oil in a pan and add 1 crushed garlic clove. After a minute add your mushrooms, season with salt and pepper, and fry until they start to brown (around 3,4 minutes). Add 1 tsp of plant-based butter, mix well, and remove from the heat.

4. To assemble the dish transfer your Creamy beans to a plate and top them with fried Chanterelles, finely chopped chives, extra lemon zest, and a drizzle of olive oil. Enjoy with a piece of olive oil fried bread.

I hope you like this week’s recipe and we’ll see each other next week with an exciting cookie recipe! x

This week I am sharing an easy recipe for Banana Oatmeal Pancakes. I first started making these during the pandemic (which feels like ages ago, thank god). Cooking for myself was one of the few things that made me feel normal and I was looking forward to breakfast every day. I would make giant bowls of oatmeal, mushrooms on toast, Atelier September’s granola with grapefruit and blueberries, avocado toast with kimchi as well as these Banana Oatmeal Pancakes topped with coconut yogurt, thawed berries, and maple syrup.

These pancakes are a great addition to your breakfast repertoire because they are quick, simple, filling, and versatile. I usually top them with a quick blueberry ‘jam’ (I thaw frozen blueberries with some sugar and thicken them with cornstarch), plant-based ‘Greek style’ yogurt, and maple syrup. They would also be delicious with stewed apples, cinnamon, pecan nuts, maple syrup, extra whipped cream if you are feeling fancy (fall vibes, you know), jam, or hazelnut spread.

Makes 6-7 pancakes

Ingredients

1 spotty ripe banana
100g instant/fine oats (I am sure you can also use rolled/jumbo oats)
200g plant milk
1/2 tsp baking powder
1/4 tsp salt
1 tsp apple cider vinegar

Method

Put all the ingredients into a high-speed blender and blend until the oats break down nicely, but not so much that you end up with a smoothie. Let the batter rest for 10 minutes—the oats will absorb the liquid and thicken the batter.

Heat a nonstick pan to medium-low and add a small piece of plant-based butter (5-6/10 on my induction stove). Slowly pour batter onto the pan and spread it into an even circle. The batter will slowly spread, so don’t pour too much if you don’t want to end up with one giant pancake. But if you do, that is completely fine too. Cover with a lid and cook for 1,5-2 minutes until bubbles appear and the edges turn opaque and seem cooked. Uncover the pan, turn the pancake, and cook for another minute until done. Repeat until you run out of batter.

Top with toppings of your choice and enjoy.

I hope this week’s recipe will help you get into a fall mood. You need to hurry up, it is only 85 days left until Christmas after all. See you next week!

Welcome back to the newsletter!

This week I am sharing a recipe for Tahini Cake with Plums and Halva. It is a comforting cake with a fall vibe (due to plums), great to enjoy on a cold fall afternoon with some tea or coffee. You can also use other fruits like figs, pears, or peaches, but I think tahini (sesame in general) and plums go together very well. I sprinkled the cake with halva to add an interesting textural experience. I also added sesame to the edge of the baking tin before pouring the batter, for visual and flavor reasons.

For this recipe, I use stewed plums instead of raw fruit. It might seem like extra work to cook the plums beforehand, but I ask you to do it for a reason. When I was testing this recipe, I started with raw plums and quickly learned that they stay firm after being baked, and what I want is a soft, jammy plum that adds a bit of moisture to the cake. You can, of course, skip this step and use raw fruit.

Ingredients (for 25 cm cake tin)

Stewed Plums

500g plums
60g brown sugar
1 tbsp water

Cake

135g plant yogurt (I use soy)
200g tahini
65g sunflower oil
12g apple cider vinegar
10g vanilla paste/extract
100g brown sugar
175g white sugar

330g white flour (I use what we call type 500 in Slovenia, but all-purpose or cake flour should work as well)
20g cornstarch
1/2 tsp salt
2 tsp baking powder
1/2 baking soda

1 tbsp white sesame seeds
Plant based butter for oiling the cake tin
100g halva
Powdered sugar

Method

Wash 500g of plums and halve them to remove the pit. Transfer the plums into a pot, add 60g of brown sugar and 1 tbsp of water. Cook on medium-low (6/10 on my induction stove) for 10 to 15 minutes until they soften and turn red (time will vary depending on how ripe your plums are). Remove from heat and let them cool down before moving them to a sieve to drain the syrup. You can use the syrup in oatmeal, cocktails or to sweeten your tea.

Preheat the oven to 180 degrees Celsius on fan or conventional setting. Line the bottom of your cake tin with parchment paper. Oil the side of your cake tin with plant based butter and sprinkle with 1 tbsp of white sesame seeds.

In a blender/bowl mix 135g yogurt, 200g tahini, 65g sunflower oil, 12g apple cider vinegar, and 10g vanilla paste/extract. If using a blender, blend until the ingredients emulsify. You can also use a stick blender or whisk all the ingredients very well. Add 100g brown sugar and 175g white sugar, blend well, and let it sit.

In a bowl mix 330g white flour, 20g cornstarch, 1/2 tsp salt, 2 tsp baking powder, and 1/2 tsp baking soda. Fold dry ingredients into wet ingredients and mix well to incorporate, but do not overmix. Transfer half of the batter into a cake tin and evenly place half of the stewed plums on top. Cover with the rest of the batter, add the rest of the stewed plums, and sprinkle with broken-down halva.

Bake the cake for 25 minutes before covering it with tin foil to prevent halva from burning. Bake for another 30 minutes (55 minutes all together). Check for doneness with a toothpick. Let it come to room temperature before slicing it. Dust with powdered sugar, if you desire so.

*If you would prefer to bake a smaller 20 cm cake, decrease the amount of ingredients by 1/4. Bake at 180 degrees Celsius (fan or conventional) for 45-50 minutes (check doneness with a toothpick)

I hope you will find the time to try this recipe. And if you do, let me know what you think! See you next week.

Welcome back, it is Monday (again, sadly, shockingly).

This week I am sharing a recipe for a dish so simple, you do not need a recipe, but I am going to write it down for you anyway. It is a quick Cherry Tomato sauce that comes together in 15 minutes, max 20 minutes. And while the sauce is cooking, you can boil your pasta and throw together a quick salad.

For me, this dish is a perfect farewell to our favorite season, tomato season. I use cherry tomatoes, but I am sure it can also be made with other kinds of tomatoes you keep in your fridge. To be fair, this sauce can also be made in the winter, when cherry tomatoes are still available, and are the least tasteless of all tomatoes you can find in the supermarket. This sauce is silky, and sweet, with a perfect amount of garlic and a nice aroma from the white wine.

I do encourage you to use a small type of pasta like ditalini or orzo for a special eating experience that is almost reminiscent of childhood, very comforting and fun at the same time.

Ingredients

5 cloves of garlic - around 30g
2 shallots - around 50g
700g cherry tomatoes
3 tbsp olive oil
2 tbsp tomato paste
150ml white wine
Fresh basil (around 20 leaves)
1/4 tsp cracked black pepper
1 tsp salt
250g pasta of your choice

Method

Prepare your mise en place - peel and finely dice 2 shallots and 5 garlic cloves (I use a garlic press), wash and halve cherry tomatoes and pluck around 20 basil leaves.

Heat 3 tbsp olive oil in a pan. Add finely diced shallots and fry. After a minute add 2 tbsp tomato paste and fry for another minute before adding crushed garlic cloves (I keep my induction stove 7/10 while mixing constantly to prevent burning) until slightly golden (about a minute). Add halved cherry tomatoes, basil leaves, and 150ml white wine, season with 1/4 tsp black pepper and 1 tsp salt. Cook for 13-15 minutes, mixing every once in a while.

In the meantime, bring a pot of water to a boil, season generously, and cook your pasta according to the packaging.

When the pasta is cooked, drain it (reserve some pasta water) or transfer it straight from the pot to the sauce using a slotted spoon. Mix well and adjust the seasoning.

Serve with fresh basil leaves and a drizzle of olive oil (or a shower of parmesan cheese, if you are so inclined).

This week’s post was short and sweet. Bon appetit and we will talk again next week!

Hi, hello, it is Monday again which means another recipe from me.

This week, I am sharing a recipe for Mushrooms and Leek on Toast with Salsa Verde. I first had a similar dish over a year and a half ago at E5 Bakehouse in Hackney. I moved to London in January 2023 to do a 3-month long course at Le Cordon Bleu. I would spend most of my days off wandering around London, visiting bakeries (I have an unexplainable love for bakeries), and eating more gluten than ever before. This breakfast was something that made me come back to E5 on multiple occasions, including my and my partner’s birthday. It is a dish I love dearly. Probably because it brings back those memories of 3 months spent in London, a time when I thought everything was possible and there was so much knowledge and inspiration around me that I would absorb. So this is my version of E5 Bakehouse’s Mushrooms on Toast.

The recipe has three components; a salsa verde, fried mushrooms and leeks, and olive oil fried bread. The recipe for salsa verde makes more than you (probably) need for two servings of this dish, but it is a great condiment to keep in the fridge. I add it to brothy beans, swirl it into hummus, and mix it with roasted zucchini and chickpeas. Store it in the fridge for up to 5 days.

Ingredients

Salsa Verde

120g soft herbs (I use equal parts coriander, flat-leaf parsley, and mint)
25g capers (in brine)
30g mustard
80g olive oil
20g lemon juice
20g caper brine
Zest of 1 lemon
1/2 tsp salt
1/4 tsp cracked black pepper

Fried Mushrooms and Leeks

450/500g leek
3-4 garlic cloves - around 20g
450g brown button mushrooms
5 tbsp olive oil
6 tsp light soy sauce
Salt
Cracked black pepper
2 pieces of sourdough bread

Method

To make the salsa verde add all the ingredients into a high-speed blender and blend until well incorporated but not completely smooth - there should be no big pieces of herbs.

Remove the outer layers of a leek and cut away any inedible parts. After removing the outer layers and cutting away the sad-looking top I ended up with around 300g of leeks. Cut the leek into 1 cm thick discs, transfer into a bowl, and cover with water. The soil that is caught up in the layers of the vegetable will sink to the bottom of your bowl. Use your hand to fish out pieces of cut-up leek and transfer them into another bowl. Discard the water, return the leeks into the bowl, and cover with water again. Repeat the process 2-3 times, until there is no more soil left on the bottom of your bowl. Do not strain the leeks, because the soil will mix with them again. Let the leek dry out a bit.

Clean 450 g of brown button mushrooms with a cloth or a paper towel. Refrain from washing them in the water because they will soak up the liquid which will prolong the cooking process. Cut away any inedible bits and cut them into halves.

Peel and finely dice your garlic (I use a garlic press). Heat 3 tbsp olive oil in a pan, add chopped leek and garlic, and season with 1/2 tsp salt. Mix well and fry on medium-high (8/10 on my induction stove) for 4 minutes. Add mushrooms, season with 1/2 tsp salt and 1/4 tsp cracked black pepper, and lower the temperature (7/10 on my induction stove). Fry it all together for around 7 minutes. Add 6 tsp of light soy sauce, mix well, bring up the temperature (9/10 on my induction stove), and let the moisture evaporate. When the pan dries out remove from the heat.

Heat 2 tbsp of olive oil and add 2 pieces of sourdough bread. Fry the bread on medium-high (7/10 on my induction stove) until golden on both sides and remove from the heat.

To assemble, spoon the mushrooms over your toasted bread and top with dollops of salsa verde. You can top it with more lemon zest and flaky sea salt if desired.

Enjoy the food and we will talk again Monday! As always my DMs are open for any questions.