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FRENCH

Lemon-Lavender Pound Cake

Lemon-Lavender Pound Cake

    Just because of its incredible aroma that is filling my house, I am ready to bake this cake again and again. A delicate and magic combination of citrusy lemon and flowery lavender conquered my soul. The name ‘pound’ refers to the times when […]

Swiss Chard with Bacon

Swiss Chard with Bacon

    For this dish I prefer to use ‘hunter’s’ bacon from local Polish deli. It has noticeably less fat and a nice mild smoked flavor. If using regular bacon – you might need to cook it first and/or discard some fat before adding vegetables. […]

Financiers with Berries

Financiers with Berries

    Wonderful Paris cakes got their name from… nobody knows exactly from… According to one version, they look like gold bullions; others say, these little cakes are very rich, as financiers are; and someone will say, that elongated loaves were created and baked especially […]

Berry Tart with Pastry Cream

Berry Tart with Pastry Cream

    I love a good quality old-fashioned Patriotic sheet cake with creamy homemade frosting, blueberry stars and strawberry strips – yummy and recognizably traditional. How about moving on and changing the dessert slightly? This year I’m going to make a very-berry tart with a […]

Bread Crumbs Crusted Lamb

Bread Crumbs Crusted Lamb

  When I want to impress my guests I roast a leg of lamb. Yes, it is less convenient in many ways (longer cooking time, slicing, etc) but the leg looks so gorgeous on the table. Most of the time I still use boneless lamb: […]

Pork Rillette

Pork Rillette

  As you probably know, Honore de Balzac was known as a famous gourmet and gourmand at the same time, i.e. he was obsessed with delicious food, and he ate those delicatessens in enormous quantities. Sometimes he liked to cook for himself. Pork rillette was […]