Wednesday, 21 May 2014

Banana Pancakes

Fantastic! I finally managed to prepare them ;) With an irreplaceable help of Nigella's 'Feast' Book :)
I do recommend them, they're outrageous!
I slightly changed the original recipe as I personally prefer them without a banana.

  • 150g of flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 30g butter
  • 1 egg
  • 250ml of buttermilk*
  • 1 teaspoon caster sugar

Optional ingredients:
  • 1 banana

  • maple syrup (I honestly do recommend it)
  • honey
  • more bananas
  • shredded coconut
  • jam
  • etc ;)

* buttermilk makes pancakes springy, but I realize that it is fat, so you can easily add milk, 1,5-3,2% but then it is very important to add 1/2 teaspoon of vinegar


  1. Take a bowl in which you can mix ingredients (preferably a bowl suitable for using a mixer or blender).
  2. Melt the butter and put it aside to let it cool down.
  3. Optionally - Wash and peel the banana, chop, put in the bowl and mix till smooth.
  4. If you're using milk - put it in another bowl, add vinegar and leave for 5 minutes. After that time add all the ingredients (without butter, unless it is already cold) and mix, till smooth.
  5. If you're using a buttermilk - add all the ingredients except for melted butter in a bowl. Mix to receive smooth mixture.
  6. When the butter is cooled down, add it and whisk again, till smooth.
  7. Take a frying pan, put some oil on it and distribute the oil using a paper towel (yes, pancakes aren't supposed to swim in that oil ;) the frying pan just needs to be greased).
  8. Turn on the lowest heat. Wait a minute.
  9. Put some dough on the frying pan, fry for a minute or two, till the colour is gold (keep paying attention to your pancake, they fry really fast), overturn.
  10. Take it off from the frying pan, add your favourite additional ingredients. 
  11. Bon Appetit! ;)

Tuesday, 20 May 2014

Tropical Pavlova

I have no idea why I was hesitating for such long time... this is absolutely gorgeous... It exceeded all my expectations :) not only its appearance on the table is wonderful but the taste is just overdelicious! sweet meringue with tropical fruits! this is a real feast for senses ;) I do recommend! :) 
For those afraid of baking a meringue - here is a tip - you can buy a ready-made one in a good bakery ;) And they are probably available in a few sizes - you can make a couple of small pavlovas or one, very big :) all of them will be same delicious :)
Recipe for the meringue comes from this website, the rest is my idea, as Pavlova might be prepared in plenty different ways and will always taste good :)

Note: meringue and lemon curd might be prepared earlier. But - lemon curd must be stored in a closed box, in the fridge.



  • 4 egg whites from 4 big eggs 
  • 250g of sugar 
  • 1 teaspoon of potato starch 
  • 1 teaspoon of white or rice vinegar 

Lemon curd:

  • 3 eggs 
  • lemon zest and lemon juice from 3 lemons 
  • 100g of powdered sugar 
  • 100g of cool butter 

Whipped cream:

  • 500 ml of 36% cream 
  • 2 tablespoons of powdered sugar 
  • 1-2 packages of powdered whipped cream (to stiffen the whipped cream, or polish smietan-fix*) 

* remember to stick to the proportions while using powdered products. If powder package says it is enough for 200 ml of cream/milk (no difference), and you're using 500ml of cream - add 2 packages.


  • Tropical fruit (any, tinned or fresh) 
  • peach 
  • mango 
  • passionfruit 
  • lychee 
  • pineapple 
  • guava 
  • ... :) 
  • a handful of shredded coconut, to sprinkle the top 



  1. Preheat the oven to 120C (without convection, just this time) 
  2. Prepare a baking sheet, cover with baking paper. Draw a circle (diameter: for M size eggs - 18 cm, for L size eggs - 20 cm). Put aside. 
  3. Take a mixer and its bowl, put egg whites inside, start beating. After a while, start adding sugar, one tablespoon after another, stiring precisely all the time. The beating should take 10-15 minutes, not less. The meringue after the beating should be stiff and shiny. 
  4. When done, add potato starch and vinegar and beat for another few minutes so that it links. 
  5. Using a spoon or spatula, distribute the meringue on the baking sheet, on the drawn circle. Pull up the sides. (please don't play with it much, just few good moves, because the meringue might be destroyed). 
  6. Put in the oven and bake for 30 min in 120C. After that time, lower the temperature to 100C and bake for another 3 hours. 

Lemon curd:

Lemon curd requires a 'bath' so it is necessary to have a suitable pot and a bowl, that can be put one on another.

  1. Chop the butter into smaller pieces. 
  2. Take a pot, put some water inside, start boiling it. 
  3. Take a bowl that matches the pot, put eggs inside, beat. 
  4. Add lemon juice, lemon zest, powdered sugar and stir till everything links and there are no lumps. 
  5. Now put the bowl on the top of your pot (make sure the bowl stands out from the pot so that you don't get burn) and slowly keep heating up the mixture (don't boil it). 
  6. Keep adding the butter, one piece after another, stiring after adding. 
  7. When all the butter is melted in the mixture, turn off the heat and put the bowl with lemon curd somewhere aside, to let it cool down. 
  8. Then put your lemon curd in the fridge so that it stiffens more. 


  1. Prepare fruit. If fresh - wash, peel (if necessaroy) and chop. Dry them on a paper towel. Put aside for a while. If tinned - half of the job is already done - just chop and dry. 
  2. When the meringue is baked and cooled down, distribute cooled down lemon curd all over the top. 
  3. Now, prepare whipped cream going through the steps below:

    Whipped cream: 
    1. Before preparing the whipped cream make sure your cream is really, really cool (I always put it in the freezer before beating, for around 10-15 minutes). 
    2. Take a mixer and its bowl, put cream inside, start mixing. After a while add powdered sugar and something to stiffen it (powdered whipped cream/smietan-fix). 
    3. Beat for around 10 minutes (depending on the power of a mixer it might take more or less time, keep paying attention not to make butter).

  4. Distribute whipped cream all over the top. 
  5. Just for the sake of safety, dry all the fruit again on a paper towel, before putting them on the meringue with whipped cream (as the juice from fruit may destroy both whipped cream and meringue). Make any pattern you wish out of the fruit. 
  6. Sprinkle with shredded coconut. 
  7. Store in the fridge. 
  8. Bon Appetit! ;) 

Thursday, 15 May 2014

Monte Coffee

I really enjoy trying new tastes of coffee out! That's why, for example, I never order in a restaurant a coffee that I can prepare on my own at home ;)
So, today, here is a cute and very sweet idea from MK Cafe website :) It contains a well-known dessert/yoghurt for children, that I think everyone loves - ohh yes - Monte :) 
....The real taste and pleasure begins, obviously, when you stir all the coffee layers together... ;)
Mmmmm, I will come back to this recipe very soon, I'm sure!
Bon Appetit, everyone! ;) especially Monte Lovers ;)

Ingredients (for 1 coffee):

  • 1 monte
  • 50-100 ml of milk
  • 100-200 ml of black coffee
  • 50-150ml of milk foam 
  • brown sugar (optional)
 For the top:
  • whipped cream, chocolate (chips), cinnamon, cocoa, caramel, nuts... :)

  1. Take a latte spoon. Using it, take the first, white layer of monte, put it on the left or right bottom side of a latte glass. Do the same with the dark, chocolate part of monte, putting it on the opposite bottom side.
  2. Gently patter the latte glass on the surface, so that monte  won't mix that easily with the milk.
  3. Prepare your favourite coffee (without adding milk).
  4. Add sugar to the coffee if you wish and stir.
  5. Hold the glass, tilt it a little and start adding milk, pouring it slowly down through the glass's side.
  6. Using the same method as with the milk, slowly add the coffee.
  7. Cover with milk foam or whipped cream and additional toppings.
  8. Bon Appetit! ;)