It’s been over three months since I had a chance to post something on my blog. After I came up with this great idea of having a hobby in between jobs, I haven’t stopped working. I shot one feature film in Europe, one short film, two commercials, one music video and I am in prep for another movie. I went to Serbia, Mexico, India, Qatar, New York City and New Orleans. I saw so many wonderful things, ate some mind blowing dishes and took enough photographs to have a material to write about for another 3 months. I haven’t stopped cooking!  Finally over Easter weekend I had a chance to sit down with my husband & Frankie JoJo and eat like a human.

It’s this time of the year when flowers come to life, and gardens are blooming with intoxicating colors. We have a camellia tree in our yard that looks like a bee hive of roses. I love when it blooms and drops flowers. Every morning when I have a coffee outside and walk by, it feels like you are walking on a fuchsia carpet made of flower petals. On another side of the garden there is buganvilia with it’s fluorescent pink colors. Every time when I am so busy in my professional life, I sit down in my small nature hideaway and am forever grateful to end up in this corner of the world where flowers bloom all year long.

In Poland where I am from our Sunday Easter brunch is a symphony of meats and eggs a thousand ways. Being vegetarian, it’s not the most exciting Holiday. As there was no time to think about or prepare ahead of time, I whipped this two dishes that are still in Easter spirit, but you don’t feel like slipping into a food coma after leaving the table from being over-stuffed. 

6 hard boiled eggs
1 tsp dijon mustard
2 tbs mayo
1/2 tsp worcestershire sauce
1 tbs chopped dill
1 tbs chopped chives
1/8 tsp sweet paprika
dash of cayenne pepper
black sesame seeds to garnish
salt and pepper to taste

Cook eggs for 10 minutes in boiling water, drain it and fill the pot with cold water, let it cool. Peel the shells and cut eggs in half. Carefully remove yolks and place it in a bowl, mash it with a fork. Stir in mayo, mustard, worcestershire sauce, dill, chives, cayenne pepper and paprika. Place creamy mixture in egg white holes and dress eggs with leftover dill, chives and black sesame seed

2 bunches of asparagus
2 tbs olive oil
1 tbs lemon curd
juice of 1/2 lemon
1/4 cup chopped dill
1/4 cup slivered almonds - roasted
salt & pepper to taste
creme fraiche - optional

Wash asparagus and cut the hard ends. Fill the frying pan with 1/2 inch of water and cook asparagus for about 4-5 minutes covered with the lid. While asparagus is cooking make a dressing by mixing olive oil, lemon curd, lemon juice and dill. Uncover the pan and let the rest of the water evaporate. When asparagus starts to brown, pour 1/3 of the dressing in and mix it well. When asparagus is crispy and ready, transfer it to a dish, pour the rest of the dressing and garnish with roasted almonds & creme fraiche.