Thursday, July 30, 2015


Pear and chocolate go pretty well together anytime at any occasion. This is my ultimate upside down cake recipe which works well with any summer fruits and yellow sponge. The sponge (both the yellow and chocolate) is super moist, full of flavour and can be whisked in under 20 minutes. Now that pears are in season and so inviting sitting in the wooden farmer's boxes on the market that's a good reason to turn your oven on. 

Wednesday, May 20, 2015


I haven't been here lately.... but it doesn't mean I didn't cook. I did!
But I have been working on a new magazine for a client and dealing with my two active boys somehow seem weird. Now that the weather turns warmer they want to stay outside all the day, just like me. So have time hardly to come and share my recipes, even if I always take shots. Therefore I was happy when discovered Steller website, where I can post the photos and the recipes. It's faster to create stories in their user friendly app and to be honest I really like to surf among beautiful stories with so many amazing photos by talented photographers from all over the world. Just have a look at them! If You fancy join them please follow me :-)

And here is my Panna Cotta recipe with Amaretti Biscuits:

Sunday, April 19, 2015


I haven't been here for a while for a reason. But honestly I cooked and baked as often as before just hardly had some time to type the recipes. Even if I take the shoots relatively quickly and do enjoy taking shots of any kind of food I struggle to take time sit down and type the recipes. When I finally do that there are so many new ones in my mind that I focus on them and plan ahead how they will look nice and attractive on a plate, which colours go well with them and what kind of props should be used.
Since the beginning of this year I've been doing an online course at Photography Institute London what I really enjoy and finally learn why the things happen in a way. So everything gets to be clear.  
And from early this year my photos are available for sale on  Stockfood website, too. I'm really happy with that as when I started blogging and taking shoots 4 years before I couldn't expect such a great achivement like this. But finally happened and I'm so grateful for the support I got from my family, specially from my husband anytime in these last 4 years.

So it's time to share this lovely recipe as a tiny piece of the latest winter. These blood oranges were the last  in this season I'm afraid. I really enjoyed them full with lots of flavour and juice. But what I really loved was the vibrant colour.

Monday, February 16, 2015


Today is Shrove Tuesday or Pancake Day. We really like pancakes specially my Mum's extra thin, crispy edges pancakes. But this time my boys wanted to eat thick american type with maple syrup. Loads of maple syrup! And as a Mum who mind their health I opted for a healthier batter with banana and chia seeds. And worked pretty well even without maple syrup or kumquat marmalade:-)

Monday, February 9, 2015


I'm so excited that spring is around the corner. The best time to go out and gather edible flowers like lilac, rose petals, violets, lavender, wild garlic and so on. So when I was asked if I'd like to create something delicious with edible flowers I had so many ideas spinning in my mind immediately. But after a few days I opted rose petals. It's not only fragrant and delicious but has lovely vibrant color and sexy temptation. Hasn't it?
Forced rhubarb has already been started to sell on the markets so currently I an eating rhubarb with everything. I love it! Rhubarb and rose go well together and added some extra touch to the exotic rice pudding. Go for it! 
My younger boy is allergic to cow milk so I cooked the pudding with coconut milk so it's vegan. But I made the jelly with store bought jelly powder which contained gelatin. You can swap it for pectin if you wish.

Special thanks to Tigershed  for the lovely rose petal samples.