Refreshing rhubarb kompot

Summer is now in full swing, the temperatures going over 20C mean that the hottest season of the year has finally arrived to the Northern latitudes! Nothing complements the lovely weather like a light, refreshing drink made from seasonal fruits or veggies. I have spotted this lovely rhubarb kompot on Around the kitchen table blog. Kompot (that has not much to do with a French compote) is a simple central European drink made most commonly from fresh seasonal fruits boiled with sugar. When I was a kid, my grandmum was serving all kinds of kompots luke warm, but I prefere it much more when they are icy cold. Yumm!



500g of rhubarb
1.5 l water
4-5 tbsp Demerara sugar
a bunch of fresh mint
zest and juice of a big lemon
2 zest and juice of 2 limes
1 small piece of cinnamon bark
3-4 cloves
2 green cardamom seeds cracked
optionally 8-10 tbsp of pink wine
ice cubes
1.  Boil the water in a big pot, add a bunch of mint, spices and zest of 2 limes and a lemon.
2.  Boil for 5 min. Meanwhile prepare the rhubarb. Wash it thoroughly and cut into 2-3 cm pieces (leave the skin on, the more red it is, the more vibrant colour you’ll get).
3. Add rhubarb and sugar to the boiling water and simmer for 10 more minutes. Add the juice of lemon and limes, set aside to cool down. Transfer to the fridge and let it stay there overnight.
4. Drain the kompot through a fine sieve, pressing the rhubarb against the grid, to squeeze as much of the juice as possible. You may add a bit of pink wine if you wish.
5. Serve with ice cubes, garnish with mint and lime slices.

Easy peasy strawberry dessert

I guess you all know the food mood change kind of thingy. You shop thinking of what would please your palate the most for several next days, come back happily home with a bunch of goodies and next day you realize that you actually would prefer to eat something else. Well…. that’s what happened last week to my cannelloni plan… Was supposed to stuff them with a mixture of ricotta, rucola, capers and smoked fish and ended up having creamy spaghetti containing those things but yeah…. ricotta was still left out in my fridge. Nothing particularly worrying in that, just that the “best before” date was approaching quite fast. I “foodgawkered” for desserts with ricotta and found this amazingly fast and simple recipe from Lucullian delights. The original called for classic dark chocolate and mint combo, I decided to try out also less orthodox version – basil, white chocolate and strawberries mixture. Mr. No Onion Please and I had quite different opinion on the dessert variations – he loved the mint version, I went fully for basil option, each of us munching  happily upon our own bowls, not having to share with the other one 😉 And who said that disagreements ruin relationships? 😉


250g ricotta
200ml fresh cream
3tbsp sugar
fresh strawberries, sliced

shredded mint leaves
dark chocolate, grated


shredded basil leaves
white chocolate, grated

1.  Press the ricotta through a finely meshed sieve into a bowl and stir very well.
2. Whip the cream with sugar until it is stiff and delicately fold in ricotta.
3. Mix with strawberries and preferred chocolate-herb combo

Refreshing summer salad

Hello everybody! No no, I haven’t abandoned my blog, neither have I been too lazy to write 😉 It just so happens that I was  in Washington DC for several days and had absolutely no time to post anything. But I’m back now together with some cool cooking books and magazines as well as aebleskiver pan (I dreamed about having this one for years!). Oh yes, and quite some pictures too 🙂 To get back into the blogging routine, let me start with something extremely simple we had just before departing. This lovely summer salad is extremely fast to make and really refreshing on a hot summer day. As usual with salads I’m unable to give you any certain amounts, but I hope you’ll try it anyway and enjoy it as much as I did! To keep it really fresh I didn’t use any dressing but a tiny bit of oil would be fine.



feta cheese, cut in small cubes

watermelon, cut in cubes

peas, fresh or frozen (boiled and cooled down)

mint leaves (quite many)