Yoghurt and (Wild)Strawberry POPSICLES

I remember Poland…….long walks with my lovely friend, walks among beautiful fields covered with tall, colourful lupins, shiny golden grasses and mesmerising bluebells. I remember our giggles, loud laughs and grasshopper’s chirps in the background. I remember the smell of the forest and wild flower, that we would pick to slip them into our tangled by wind hair. I didn’t realized then how lovely it was to live so close to nature. It was ”normal” and I didn’t know it could be different.
We would find a wild strawberry field with the sweetest fruit I’d ever eaten…There would be so many of the little,red beads that none of us could eat them at once.We would pick tall blades of grasses and string the fruits on them, one by one. We would carry about 10 or more grasses with wild berries, eating some on our way back and saving some for our mums….I sometimes do it in my garden smiling to myself in a memory of those beautiful days πŸ™‚


for around 12 small moulds

400 ml natural Greek style yoghurt
2 tbsp honey
250g strawberries(I used some wild strawberries too) + around 6 strawberries, chopped

1.Mix yoghurt and honey in a blender until smooth. Pour it into a separate bowl or jug and then add strawberries to the blender(no need to clean it) together with the remaining yogurt and mix until smooth. (I pulsed it first).
2.Pour the strawberries puree into the popsicle moulds filling about 1/2 of the mould. Slowly pour the yoghurt mixture(you can do it using a spoon).Don’t worry if it mixes together- it will look even more attractive πŸ™‚
3. Drop a few strawberry pieces into each mould and don’t forget to insert the popsicle sticks πŸ™‚ 4.Freeze for 4 – 5 hours.

BBQ pulled pork buns

Most days I enjoy effortless meals, ideally the ones I can prepare quickly, so my poor stomach doesn’t have to rumble forever.Some foods, however, need more attention, more time and more love…It needs to be looked after…The recipe I’m posting today takes time….a lot of time…especially if you decide to make your own buns and BBQ sauce as well.But it is worth waiting and I assure you nothing tastes better than a slow cooked, home made meal shared with people we love πŸ™‚ And when you shove the meat in the oven there is always time to read a good book(Yes!That’s me!)


for 12

Preparing time: 5 hours and 20 minutes(please don’t be put off  – all worth it :))


12 buns
2 kg boneless pork sholder
3 tbsp olive oil
3 tbsp paprika
3-4 garlic cloves, crushed
80ml BBQ sauce
salt, pepper, freshly grounded

INGREDIENTS for cabbage slaw

ΒΌ head red cabbage, thinly sliced
ΒΌ  head white cabbage, thinly sliced
1 small carrot, thinly sliced
Juice from ΒΌ – Β½ lemon
5-6 TBSP natral yoghurt or mayo
salt, pepper, freshly grounded

1.Preheat the oven to 150 C/130C fan/GAS 2
2.Rub the pork with olive oil and sear it in a pan until brown.
3.Place the meat on a wire rack in a roasting tin. Mix the paprika, garlic,salt and pepper and a little bit of water to make a smooth paste. Brush it all over the meat. Add 1 cup of water into a roasting tin, cover tightly with foil and cook for 5 hours or until falling apart.
4. Drain the juices from the meat, skimming the fat. Shred the pork using two forks and discard the ramaining fat.
5.Mix 125ml of the juices with 80ml bbq sauce and pour it over the meat.Serve warm.
In the meantime:

Mix the cabbages and carrot, both finely chopped and sprinkle some salt over it. Leave for couple of minutes.Press it lightly with your hands(It’s to make it softer). Mix the yoghurt(or mayo) with lemon juice and pepper. Add to the cabbage.Mix. Voila!
Half the buns, pile the meat over the bottom half, cover with cabbage slaw, and the top half of the bun.Ta dah!Enjoy slowly πŸ™‚

Mini frittatas

It’s just a quickie πŸ™‚

A recipe that has waited a long time to finally be posted. No need for the overlong description – everyone must know frittata and this is it’s mini version.And it’s a green version too πŸ™‚ Super delicious Italian dish, perfect for a stress-free lunch.It will also wow your guests at a summer party or a BBQ.Ohhhh yes!

for: 10
400g potatoes
100g broccoli
200g spinach
5 eggs
2 tbsp fresh dill
30 g butter
salt, pepper


1.Steam or boil the potatoes and broccoli(separate).Leave to cool down. Cut the potatoes in halves and slice, chop the broccoli into chunks.

2. Preheat the oven to 190C/170 FAN/GAS 5
3. Wash the spinach and trim off any thick stalks, chop and place in a pan.Cook until the spinach is wilted.Add butter and stir until the spinach is glistening.Drain it well and let it cool.In a bowl beat the eggs, add potatoes, broccoli, spinach and dill.Add salt and pepper and mix. Grease a muffin tray or use muffin cases, eventually parchment paper cut into squares. Spoon the mixture into each mold. 
4.Bake for 25-30 minutes.