Farewell to winter: Apple cake with honey and einkorn flour

Apple cake with honey and einkorn flour-

I’ve been so absent lately, I simply didn’t find time to blog. I was keeping up with Instagram but getting an inspiration and finding time to sit and write was difficult. In the meanwhile I moved,  got a new job in research and finally started to feel motivated and happy. Time has been running like crazy lately and I’ve found myself spending entire days at work, with so little time for other things. In my spare time I often find myself with a desire to do so many different things at the same time, ending up being too tired and without a finished goal or without having enjoyed the moment because I was thinking about doing something else. My indecisiveness often puts me in a bad mood, making me feel guilty for being too demanding and ungrateful with what I have at the moment. It’s a viscous circle. I feel like I have to get my priorities straight. Is it just me or do you feel the same at least sometimes?Read More

Honey and hazelnut winter wreath: of new and old

Honey and hazelnut winter wreath-1

This year was full of happenings, things both good and bad, new and interesting people, new and old places, but most of all good food. I restarted the blog in February this year, determined not to quit again as I did when I first started photography and blogging 5 years ago. But those were different times, when I was on my doctoral studies (I have a PhD in molecular biology, there, the secret’s out) and had absolutely no time to continue blogging. This year, a couple of conversations with friends, reflections about the things which are important to me and a couple of weeks later I’ve found myself reopening the blog and started photographing full time. I’ve learned a lot from others, passed hours studying blogs and looking at gorgeous photographs, discovering so many talents. Most of all I had time to cook all day long and practice on my own since I was jobless during the whole year.Read More

Midwinter magic: Lussekatter or Saffron buns

Midwinter magic: Lussekatter or Saffron buns-1

When I was younger I used to dream about living in Sweden. I don’t really know how the idea of it came to me. Maybe it was the music I listened to, with songs about the dark cold Nordic winters and that mystic and deep relationship with the nature and celebration of its beauty. Soon I started learning Swedish language and I was enchanted by the sound of it. I learned about Swedish culture, customs and food and felt a strong belonging to the country I’ve never visited before.Read More

Poppy seed swirl buns


Poppy seed swirl buns-2

In Croatia, poppy seed cakes are a staple for Christmas holidays. The traditional poppy seed roll cake called makovnjaca (mak means poppy) is baked all winter and especially for the Christmas table. The relationship people have with poppy is rather clear – you either love it or you don’t.

When I was a child, we used to celebrate Christmas at my grandparent’s house where we would have a family lunch.Read More

Autumn chocolate pavlova with poached pears and chocolate tonka sauce

Autumn chocolate pavlova with poached pears and chocolate tonka sauce-1

More than anything I’m a summer’s child. Having been born in summer might have something to do with it, or the fact that summer has always been – and still is – the most joyful period of the year for me. But alas, all things come to an end. The good ones seem to end even faster and all of a sudden I can feel the days are starting to change. I can feel the longer shadows and chiller nights of late August, then September. I can feel the sun rays getting weaker with every passing day and before long, autumn has arrived making piles of dry leaves at the doorstep.Read More

Sablés viennois by Pierre Hermé

Sablés viennois by Pierre Hermé-1

I think I never had so many pastries as at the time I first came to Paris. It was normal, though, because you simply cannot resist all the beautifully looking desserts and viennoiseries lurking from almost every window shop you pass by. Several years later, I am no longer as easily tempted as I understood that not everything that looks incredibly good indeed tastes incredibly. Read More