Delicious Apple Pie with Banana and Cardamom


Name and pronunciation: szarlotka [shar-lot-kah]
Description: apple pie
Type of cuisine: Eastern European

It is a delicious twist on my Traditional Polish Apple Pie. Adding bananas instead of upping the sugar is a great solution when your apples are not very sweet. Cardamom is amazing and flavourful, especially combined with cinnamon. Together, so good and easy to make!

10 servings • Preparation time: about 2 hours • Baking time: 50-60 minutes


If your over tends to underperform at the bottom (like mine), pre-bake the bottom crust for about 10-15 minutes.

When you start, make sure butter is cold and very hard.

Used what you have in your kitchen to create an original look for your pie. Here, I used a pizza cutter to cut pastry strips and my son’s playdough star cutter, since my cookie cutters were too big.

Serve it with our thick, creamy caramel sauce. Amazing!


300 g all-purpose flour
250 g butter
1 medium to large egg
3 tablespoons sugar
2 tablespoons vanilla sugar
 1½ teaspoons baking powder
powder sugar (or a mix of sugar and cinnamon) to dust

Fruit filling:
1 kg apples
 2 bananas
2 tablespoons sugar (or more to taste)
1 teaspoon cinnamon (or more to taste)
1 teaspoon cardamom (or more to taste)


Make traditional Polish apple pie pastry following these instructions and place it wrapped in a fridge.

Peel, cut and cook apples the same way as in the traditional recipe.

When the apples are soft, mash them, then add two mashed bananas, sugar, cinnamon and cardamom. You can start from a teaspoon of each, but I actually like much more spices in my apple pie. They make fruit (especially apples) so fragrant and delicious.

Cool the apples throughly before layering them on the pre-baked bottom. It is an important step, since it will take you a little longer to place ornamental top and you do not want the heat from apples to melt butter in your apple pie pastry.

For the decorative top, roll out remaining half of cold pastry and cut any shapes you want. Gently lift them off the workspace with a wide, cold knife or, even better, a dough cutter. Place on cooled apples and bake the same as here.


Iraqi Biryani


Name and pronunciation: البرياني [biryani]
Description: our favourite vegetarian version of Iraqi biryani
Type of cuisine: Arabic

Iraqi biryani is the first dish my husband cooked for me and it is sill one of my favourite tastes. It differs from the original, Indian version. It has much more rich and complex flavours and textures. There are many different ways to make biryani and we make it vegetarian, but you can opt to add some meat as well.

Approximately 4-6 people • Cooking time: about 60 minutes


All ingredients are quick and easy, but need to be prepared separately, so it is better to be organised and have everything ready in advance

Feel free to use the same oil to fry all the ingredients. You will need a little more oil than usually. It is not exactly deep-frying, but you need about ½ good quality olive oil. Use a draining spoon to remove one type of ingredient, before adding another one.


medium potato
1-2 medium carrots
1 medium onion
½ cauliflower
2 cups rice (best to use basmati variety)
cup vermicelli
2 cups frozen green peas
1-2 handfuls raisins
1-2 handfuls almonds or other nuts
2 tablespoons cinnamon
1½ tablespoons cardamom
1½ tablespoons sumac
1 tablespoon salt (to taste)
1 teaspoon black pepper


Cut the cauliflower into very small pieces and cook until a little soft. Drain and set aside.

Peel and chop the potato, carrot and onions into cubes. Heat up the oil and fry them separately until slightly brown and delicately crispy on the outside. Drain excessive oil using kitchen paper and set aside in one dish.

Now, it is time to toast the nuts and raisins. Nuts only need a minute until they are golden and very aromatic. Raisins may need a little longer, but be careful not to fry them for too long as they become hard. When first raisins get pumped and start looking like grapes again, it is time to stop. Drain and set aside.

Thew the green peas with boiling water. You do not have to cook it, it is enough to let it sit in hot water for about 10 minutes and drain.

Meanwhile, in a large pot, heat up a generous portion of good olive oil, add dry vermicelli and all the spices. Fry until the pasta turns slightly golden, for approximately a minute or two. Add dry rice, and fry everything together for another 5 minutes.

Bring about 5 cups of water to boil in a kettle and pour over fried vermicelli and rice. Cover it (not completely) and simmer until the rice is soft and almost all water is gone. It should take about 10 minutes. Then turn off the heat, cover completely and let sit for about 5 more minutes, until the rice is perfect.

Stir the rice with vermicelli and add all vegetables, raisins and nuts. Stir everything thoroughly and serve with thick natural yogurt.