Recipes

After a long break, I would like to recommend to you my new recipe for a very delicious sweet potato lasagne. I had the opportunity to taste a similar dish during a holiday trip to Kielce in a very nice restaurant called Lemon Tree, which is located in the old town of Kielce. My recipe is an attempt to reconstruct this delicious dish. I'm very glad about the recipe :)

It's time to start the culinary season for asparagus! The asparagus is not only tasty, but also very healthy, so it's worth eating it in larger quantities during the asparagus season, which, unfortunately, is too short. The asparagus is low in calories, has anti-cancer properties and is also a source of many vitamins and minerals. Folic acid, vitamins C, E, A, potassium, phosphorus, and calcium are just some of them.

To prepare the risotto with asparagus I used a lot of fresh herbs, but you can also use the dried ones, e.g. the herbs de Provence is perfectly matched here.

I recommend the risotto with asparagus for lunch, dinner or supper.

The classic Italian pasta dish, spaghetti, needless to say, is probably liked by everyone. I dare to say that vegan spaghetti Copernicanese even the carnivores will come to like, and they won’t even realise that it does not contain meat. Instead of meat, I have added red lentils, which give an interesting flavour to the dish and also thickens the tomato sauce very well. I cook spaghetti very often and with various ingredients. This time I present the spicy version with red peppers, button mushrooms and olives. You can choose from different types of spaghetti – I decided on the gluten-free one.