Rustic mango & ginger tart (sugar-free)

Ingredients:

CRUST:

- 160g (1¼ cups) flour
- 1 tbsp xylitol or granulated sugar
- 1/2 tsp salt
- 110g (1 stick) cold butter, cubed
- 1/4 cup cold buttermilk or yogurt

FILLING:

- 1 medium-ripe mango
- 1-2 tbsp peach jam (sugar-free, if needed)
- 1/2 tsp freshly grated ginger
- 1/2 tsp cinnamon

1. To make the crust, combine the flour, salt, sugar and butter in one bowl. Rub the butter with your fingers to create a sand-ish consistency. Add the buttermilk or yogurt and knead until you have a smooth ball of dough. Form it into a flat disc and refrigerate for at least 1,5 hour (or overnight).

2. Cut the mango into thin wedges and mix with peach jam, cinnamon and ginger. 

3. Remove the dough from the fridge and roll up on the parchment paper. Arrange the fruits on the crust, fold the edges and place in the freezer for couple minutes. Meanwhile, preheat the oven to 400F/200C.

4. Once your oven is ready, take out the chilled tart and brush the crust with the egg wash or milk. Bake for 30-35 minutes or until golden-brown.

6. Serve while still warm, with vanilla ice cream or sweetened yogurt. 

BON APPÉTIT !

Apple, halva & hazelnut buns

Makes about 8-10 buns:

DOUGH

- 350g all-purpose flour
- 180ml warm milk
- 14g fresh yeast
- 1 egg + 1 egg yolk
- 60g butter, melted
- pinch of salt
- 2 tbsp sugar

FILLING

- 1/2 cup unsweetened apple sauce
- 40g natural halva
- 2 medium-sized apples
- tsp of cinnamon

TOPPING

- 60g butter
- 120g hazelnuts, chopped
- 3 tbsp brown sugar

1. Mix the yeast with warm milk until completely dissolved. In a large bowl combine the flour, eggs, butter, salt, sugar and milk mixture. Knead the dough for couple minutes, form into a ball, cover and let sit for about an hour in warm place.

2. Peel and chop the apples. Mix with cinnamon and set aside.

3. Prepare the topping. In a small saucepan melt the butter and simmer for about 3 minutes until slightly browned and aromatic. When cooled, stir in the hazelnuts and brown sugar. Set aside.

4. Divide the dough into 8-10 balls. Place them on a lined baking tray and flatten with your hands to make a hollow in the middle.

5. Fill the centre with applesauce (about a tbsp each), pieces of halva and chopped apples. Cover and leave to rise. Meanwhile preheat the oven to 190 C/ 374F.

6. When your oven is ready, sprinkle each bun with prepared hazelnut topping and bake for about 25-30 minutes or until golden-brown. Serve while still warm with a glass of milk or coffee.

BON APPÉTIT ! 

Fall fruit crumble with blueberries and white chocolate

Ingredients for about 8 servings:

FRUIT

- 2 medium-size pears, peeled and cubed
- 300g plums, cubed
- 3-4 tbsp frozen blueberries
- 1 tbsp potato starch
- 2 tbsp sugar
- vanilla

CRUMB

- 75g cold butter, chopped
- 100g light brown sugar
- 100g plain flour
- 50g rolled oats
- 100g white chocolate chips


1. Preheat the oven to 190C/374F.

2. In a large bowl, combine the fruit, potato starch, sugar and vanilla.

3. In another bowl, mix the brown sugar, oats, flour and chopped butter. Rub everything with your fingers until you reach an even, crumbly consistency.

4. Grease the ovenproof dish with butter and spread the fruits on the bottom. Cover with the crumb and bake for 25-30 minutes or until golden brown on top. Serve while still warm.

BON APPÉTIT ! 

Nut cake with apricots and lavender

Ingredients for 23cm cake pan:
*adapted frm Plenty More by Yotam Ottolenghi

- 180g butter, softened and cubed
- 2 tbsp walnut oil
- 200g caster sugar
- 120g ground almonds
- 1/2 tsp vanilla extract
- 4 free-range eggs
- 100g coarsely ground walnuts
- 100g all-purpose flour
- zest from 1 lemon
- 1,5 tsp dried lavender
- 500g fresh apricots, halved

+ 50g powdered sugar and 1-2 tbsp lemon juice for icing


1. Preheat the oven to 190C/374F.

2. In a large bowl, beat the butter with sugar, oil, almonds and vanilla. Add the eggs, one after another, mixing well after each one. Mix in the flour, walnuts, lemon zest and 1 tsp of lavender.

3. Transfer the batter to your lined pan and arrange the apricot halves on top. Bake for 70-75 minutes, covering the top with foil if it starts to brown too much.

4. Mix the powdered sugar with lemon juice until you reach a smooth, bit runny icing. Decorate the cooled cake and sprinkle with the rest of dried lavender.

BON APPÉTIT !

Curd cheese flat cake with forest fruit and pine nuts (egg-free)

As a Polish kid, I used to eat a lot of curd cheese. Sweet or savoury, everything tasted great with a little bit of this white, fluffy thing. I can tell it is quite hard to get a good curd cheese outside of Poland, so you can easily use ricotta as a substitute.  

With delicate, cheese bottom and tangy, moist fruits on top, this cake is a tribute to my childhood.

Ingredients for 25x30cm (9x12inch) pan:

CAKE

- 75g (1/3 cup) butter, melted and cooled
- 80g (1/4 cup + 2 tbsp) xylitol or caster sugar
- 150g (5oz) curd cheese or ricotta
- 3 tbsp sour cream
- 1 tsp vanilla extract
- 250g flour
- 2 tsp baking powder
- pinch of salt

FRUIT TOPPING

- 3 tbsp naturally sweetened peach jam
- 400g (13oz) fresh raspberries
- handful of fresh blackberries
- 3 tbsp pine nuts, slightly roasted


1. Preheat the oven to 170C/338F.

2. In a large bowl, mix the melted butter, xylitol, curd cheese, cream and vanilla. Sift in the flour, baking powder and salt. Mix until smooth and dense batter forms.

3. Line the pan with parchment paper. Spread the batter evenly on the bottom of the pan and brush it with jam. Arrange the fruit on top and sprinkle everything with nuts.

4. Bake for 40 minutes or until the edges turn golden brown. Leave to cool completely before serving. The cake is not overly sweet so feel free to dust some powdered sugar on top.

BON APPÉTIT !

Chocolate zucchini cake with mascarpone & goat cheese frosting

I don't know why but sometimes, combinig sweet with savoury really makes wonders. In this case there are two of them - rich chocolate centre and creamy, light topping. So please, do not be afraid of these uncommon ingredients and just bake this cake. Finish it with some fresh stone fruits and you will have the ultimate rustic summer dessert!

Ingredients for 15cm cake pan:

CAKE

- 160g (1¼ cup) flour
- 60g (1/2 cup) cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 200g (1 cup) sugar
- 1 egg + 1 egg yolk
- 100ml canola oil
- 1 tsp vanilla extract
- 350g (2 cups) grated zucchini
- 65g (1/2 cup) grated semi-sweet chocolate

FROSTING

- 100g (4 tbsp) mascarpone cheese
- 50g (2 tbsp) soft goat cheese
- 1 tbsp honey
- fresh fruits for topping


1. Preheat the oven to 180C/350F.

2. In a small bowl, combine the flour, cocoa powder, baking soda, cinnamon and salt. Set aside.

3. In another bowl mix the egg, egg yolk and sugar until smooth. Add canola oil and vanilla extract. Gently squeeze the zucchini to remove the excess water and then add to the rest of ingredients along with grated chocolate. Stir in the dry mixture.

4. Grease and flour the pan (or line with parchment paper) and transfer the batter to your prepared dish. Bake for 1 hour or until the cake tester comes out clean. Set aside until completely cooled.

5. Prepare the frosting. Combine all of the ingredients in a bowl and stir vigorously until smooth.  Frost the top of your cooled cake and finish with some fresh summer fruits.

BON APPÉTIT !

Lemon mascarpone tart with raspberries

I can assure you, you will completely fall in love with this light summer dessert filled with sweet mascarpone cream and fresh rasberries. It has everything you need for the perfect outdoor party in the hottest time of the year. 

Ingredients for 25cm tart pan: 

CRUST

- 180g flour

- pinch of salt

- 130g cold, cubed butter

- 1 egg yolk

- 2 tbsp powdered sugar

FILLING

- 4 egg yolks

- 50g sugar

- zest and juice from 1/2 lemon

- 100g white chocolate

- 500g mascarpone 

- fresh raspberries for topping

1. In a large bowl, mix the flour, salt and cold butter until crumbly. Stir in the yolk and sugar, knead the dough until smooth and form into a flat disk. Cover with a plastic wrap and refrigerate for at least 60 minutes.

2. Roll out the dough thinly and press into prepared pan (remember to grease and flour the dish first). Refrigerate for another 30 minutes. 

3. Preheat the oven to 200C/400F. Take out the dough, dust it with flour, cover with parchment paper and scatter baking beans on top. Bake for 15 minutes, then remove the weights and paper and bake for another 6-10 minutes or until golden brown. Leave to cool completely. 

4. Prepare the filling. In a large bowl, mix the egg yolks with sugar and lemon. Put the bowl on top of the large pot filled with boiling water and stir vigorously until thick and creamy. Then place the dish in cold water and stir until completely cooled. 

5. In the meantime, melt the chocolate in a water bath and set aside. 

6. In another bowl, mix the mascarpone with egg yolk mixture and cooled chocolate until smooth. Transfer to the pan and decorate with fresh rasberries. Refrigerate for at least 30 minutes before serving. 

BON APPÉTIT !

Gluten-free raspberry & chocolate muffins (gf)

These little ones are perfect for all those light summer feasts where dense and sugary bakes just seem too much. They are tender, full of healthy ingredients and totally guilt-free.

Makes about 15 muffins:
recipe adapted from australian Delicious magazine

- 110g (1 cup) coconut flour
- 200g (2 cups) almond meal
- 3 tsp gluten-free baking powder
- pinch of salt
- 3 free-range eggs
- 185ml (3/4 cup) canola oil
- 120ml (1/2 cup) honey
- 210g (3/4 cup) Greek yogurt
- 1 tsp vanilla extract
- 180g (about 4 handfuls) fresh raspberries
- 130g (3/4 cup) dark chocolate chips



1. Preheat the oven to 170C/338F. Line the muffin tray with paper cups and set aside.

2.In a large bowl, sift the coconut flour, baking powder and salt. Mix in the almond meal.

3. In another bowl mix the eggs with oil, honey, yogurt and vanilla until smooth. Add the wet ingredients to the dry ones and mix well.

4. Stir in the choccolate chips and raspberries leaving some of the fruits for topping. Fill the paper cups with batter and decorate the tops with halved fruits.

5. Bake for 35-40 minutes or until the cake tester comes out clean. If muffins start to brown too much, cover them with aluminium foil.

6. Place the baked muffins on a rack and leave to cool completely.

BON APPÉTIT !

Wholewheat peach & basil oatmeal cookies (sugar-free)

Incredibly healthy, soft and delicious cookies filled with sweet peaches and fresh basil, which - I must say - is my favorite flavor combination of all times. 

Makes about 12 cookies:

- 100g (1 cup) rolled oats

- 90g (3/4 cup) wholewheat flour

- 1,5 tsp baking powder

- 1/4 tsp salt

- 1 free-range egg

- 2 tbsp butter, melted and cooled

- 1/2 cup honey

- 1 medium-size peach (about 150g), chopped

- 1/4 cup chopped basil leaves 

1. In a large bowl stir the oats, flour, baking powder and salt. Add the egg, butter, honey and mix until combined. Stir in chopped pach and basil. Refrigerate for 40 minutes.

2. Preheat the oven to 180C/356F.

3. Scoop the batter (about 1 heaping tablespoon for each cookie) onto the prepared baking tray. Bake for 10-12 minutes or until the edges turn golden brown. 

BON APPÉTIT !

Pineapple, kale & peach morning smoothie

Although my love for baking goods is absolute, I would never have a piece of cake for breakfast. Every morning something in my head keeps telling me to nourish instead of going for a guilty pleasure so I often decide to make myself a smoothie. Green one, with lots of fruit. 

Ingredients for 1 serving:

- 1 cup cold water

- 2 cups kale

- 1/4 chopped pineapple

- 1 peach, cubed

- 1 tbsp chia seeds

- lemon juice (for taste)

- ice (optional)

1. Put all of the ingredients in your mixer and mix well. So simple.

BON APPÉTIT !

Almond crumb apricot muffins

Soft, delicate and not too sweet - these beauties are perfect for summer snack (or breakfast). They are this kind of express bakes which can save your life whenever you have less than 30 minutes for preparations. 

Makes about 15 muffins:

- 260g (2 cups) flour

- 1 tsp baking powder

- 1/2 tsp baking soda

- 150g (3/4 cup) sugar

- 1 tsp vanilla extract

- pinch of salt

- 2 free-range eggs

- 125ml (1/2 cup) canola oil

- 150ml (3/4 cup) milk

- 8 apricots, chopped

CRUMB

- 50g (1/2 cup) flour

- 50g (1/2 cup) almond flour

- 25g (2 tbsp) cold butter

- 3 tbsp sugar

1. Preheat the oven to 190C/374F.

2. Sift all of the dry ingredients into a large bowl, than add the eggs, oil and milk. Mix well to combine.

3. Make the crumb: in another bowl mix the flours, sugar and butter. Rub the mixture between your fingertips to get a crumbly consistency. 

4. Fill the prepared muffin cups with batter (about 3/4 of each) and spoon some chopped apricots on it. Top with a generous amount of crumb. 

5. Bake the muffins for about 25-30 minutes or until the crumb turns golden-brown. 

BON APPÉTIT !

Whole-wheat crumb & pear cake

It is the middle of July, high summer season, and here we are in Poland with possibly the worst weather you could imagine. It really feels like fall so I decided to turn the oven on and bake a hearty, old-fashioned cake to warm up the whole family. It has some juicy pears inside and lots of sweet crumb on top which means you can't stop with one bite. 

Ingredients for one 25cm (10-inch) cake pan:

adapted from Huckleberry by Zoe Nathan

TOPPING

- 70g (5 tbsp) cold, cubed butter

- 70g (1/4 cup + 2 tbsp) granulated sugar

- 50g (1/2 cup) almond flour

- 3 tbsp rolled oats

- 3 tbsp whole-wheat flour

- 3 tbsp all-purpose flour

- 2 tbsp buckwheat flakes, toasted

- pinch of salt

CAKE

- 160g (3/4 cup) butter, softened

- 200g (1 cup) granulated sugar

- 2 free-range eggs

- 1 tbsp vanilla extract

- 160g (1¼ cup) all-purpose flour

- 50g (3/4 cup) buckwheat flakes, toasted

- 3 tbsp almond flour

- 3 tbsp rye flour

- 2 tsp baking powder

- 1/2 tsp baking soda

- 250ml (1 cup) plain yogurt

- 3 medium-size pears 

- 2-3 tbsp dark muscovado sugar (for sprinkling)

1. Preheat the oven to 180C/356F.

2. In a small bowl, combine all of the topping ingredients and rub everything with your fingertips until it reaches a crumbly consistency. Leave in the fridge for the time you make the rest of the cake.

3. In another bowl, beat the butter with granulated sugar and vanilla until creamy. Add the eggs, one after another, mixing well after each one. Mix in the flours, baking powder, baking soda and yogurt. Tranfer to the lined cake pan. 

4. Wash, peel and slice the pears. Evenly cover the surface of the batter with fruits and sprinkle with muscovado sugar. Add the crumb topping you prepared earlier. 

5. Bake for an hour and 10 minutes or until a cake tester comes out clean. Leave to cool completely. 

BON APPÉTIT !

Spinach salad with roasted donut peaches, goat cheese and pine nuts (gf)

So here it is - my very first non-dessert post! I thought this kind of recipe would be nice from time to time. Maybe I just love food too much and writing about sweets alone keeps me unsatisfied! I hope this sweet-and-sour plate of greens will be just right for your summer appettites :)

I mostly go with my gut while making salads so there are no precise amounts of each ingredient. Feel free to add more fruits, cheese or anything else, you simply can't make it wrong! 

Makes 1 hearty serving:

- 2 donut peaches

- 2 tbsp balsamic vinegar + 1 tbsp honey

- handful of baby spinach

- 1 tbsp olive oil + few tsp pomegranate juice 

- 1/4 cup of soft goat cheese, crumbled

- 2 tbsp pine nuts, toasted 

- salt and pepper to taste

+ fresh berries for topping (optional)

1. Preheat the oven to 200C (400F). 

2. Cut the peaches into slices and place them on a baking tray. Mix the balsamic vinegar with honey and drizzle everything over the peaches. Bake for 25 minutes until slightly caramelised. 

3. Put the spinach leaves on a plate, then coat them in olive oil and pomegranate dressing. Top with cheese crumbs, peaches and pine nuts. Season to taste. 

BON APPÉTIT !

Meringue semifreddo with strawberry and thyme sauce

Today was probably this year's hottest day. Well, it is still uncommon for us to see 21 degrees Celsius (70F) at 7 am. Without strong wind and abundant amounts of ice cream, we would surely be dead by now. 

Semifreddo makes one of my family's favorite summer desserts. There are no special preparations, but you will definitely need some patience while waiting for it to freeze. This treat goes well with literally everything and is amazing if you don't have an ice cream machine.

Ingredients for 23cm x 10cm loaf pan :

SEMIFREDDO

- 300ml double cream

- 100g crushed meringue

- 1/2 tsp vanilla

- strawberry slices for topping (optional)

SAUCE

- 200g chopped strawberries

- 2 tbsp sugar

- 1 tbsp potato starch

- 1 tbsp water

- 1 tsp fresh thyme (or a pinch of dried one)

1. Line the pan with plastic wrap.

2. Beat the cream until fairly thick. Stir in the crushed meringues and vanilla. 

3. Pour the cream into the lined pan and freeze overnight. 

4. To make the sauce, bring the strawberries with sugar and thyme to the boil. Let it simmer for a while. In a separate dish, dissolve the starch in cold water and then add the mixture to the remaining ingredients. Stir frequently on a medium heat until thickened. Leave to cool completely. 

5. Serve your ice cream in slices, topped with sauce. 

BON APPÉTIT !

Lemony white chocolate and rhubarb bars

As a child I was not a rhubarb fan. I couldn't think of it as a fruit, vegetable or anything nice to eat. I was stubborn enough not to take a bite of any rhubarb pie or cake my mum made. 

It is amazing how taste can change through the years. Since baking started to be an important part of my life, I don't really know a dessert I do not like. I love to discover new flavors and experiment with unusual combinations and rhubarb is now definitely worth a try.

Ingredients for 20cm x 20cm (8x8 inch) cake form:
*inspiration: hummingbird high

CAKE BASE:

- 100g (1 stick) butter

- 150g (1 cup) brown sugar

- 2 free-range eggs

- zest from one lemon 

- pinch of salt

- 1/2 tsp baking powder

- 190g (1½ cup) flour

TOPPING:

- 200g chopped rhubarb

- 1 tbsp lemon juice

- 1 tbsp sugar

- 1 tbsp flour

- 70g white chocolate chips

1. In a small saucepan, heat the butter and sugar until melted. Leave to cool.

2. Preheat the oven to 180C/356F.

3. In a large bowl, mix the eggs with melted butter until smooth. Add the flour, baking powder, salt and lemon zest. Mix again until combined. 

4. In a separate bowl combine chopped rhubarb with sugar, lemon juice and flour. 

5. Tranfer the batter into prepared form and evenly spread the rhubarb and white chocolate chips on top. Bake for 30-35 minutes or until your cake tester comes out dry. 

BON APPÉTIT !

Peach and basil galette

Peaches and basil together? Yes please! I am a true fan of unusual flavor combinations and this one happened to be one of my favorites. I must say, it was my first time to try a herb & fruit blend but after a quick taste I am sure, it is not the last one. I may be getting a new obsession so be ready for an interesting summer...

Makes one galette (6-8 servings*):
*I've said so because it sounds quite right but you know the truth - it is perfect for one person with a decent appetite (like myself)

CRUST:

- 160g (1¼ cups) flour
- 1 tbsp xylitol or granulated sugar
- 1/2 tsp salt
- 110g (1 stick) cold butter, cubed
- 1/4 cup cold buttermilk

FILLING:

- 3 medium-ripe peaches (they need to be quite firm)
- 2 tbsp honey
- 5 basil leaves, chopped
- 1/2 tsp lemon zest
- vanilla
- 1 tbsp potato starch

+ 1 small egg for egg wash

1. To make the crust, combine the flour, salt, sugar and butter in one bowl. Rub the butter with your fingers to create a sand-ish consistency. Add the buttermilk and knead until you have a smooth ball of dough. Form it into a flat disc and refrigerate for at least 2 hours (or overnight).

2. Cut the peaches into thin wedges and mix with the rest of the filling ingredients. Make sure the fruits are evenly coated with potato starch.

3. Remove the dough from the fridge and roll up on the parchment paper. You can make a classic round shape but a rectangular or square one works fine too.

4. Arrange the fruits on the crust, fold the edges and place in the freezer for couple minutes. Meanwhile, preheat the oven to 400F/200C.

5. Once your oven is ready, take out the chilled galette and brush the crust with the egg wash. Bake for 30-35 minutes or until golden-brown. Leave to cool slightly.

6. Just before serving, top the galette with some fresh basil leaves.

BON APPÉTIT !

Strawberry amaretto crumble pots (v + gf)

Summer is pretty much here and I can't wait to load my kitchen with piles of fresh fruit and veg. But for now I am soaking up the sun and creating a thousand ways to eat strawberries.

Today I made for you a quick dessert which could as well be an individual meal. It is really healthy and you have my permission to eat as much of it as you want. 

Makes 8 small servings:

FRUIT

- 500g fresh strawberries (little ones halved, larger quartered) 

- 2 tbsp xylitol or brown sugar

- 1 heaping tbsp of potato starch

- 1/2 tsp cinnamon

- 1,5 tbsp amaretto liqueur

- vanilla

TOPPING

- 100g rolled oats

- 100g buckwheat flour

- 75g xylitol or brown sugar

- 125ml melted coconut oil 

1. Preheat the oven to 180C/356F.

2. In a bowl, mix the strawberries with all of the other ingredients to combine.

3. Put the oats, flour and sugar in a separate bowl and stir with a wooden spoon. Add the melted oil and rub the mixture with your fingertips to create a fine crumb. 

4. Discard the excessive strawberry juice from the bowl and tranfer your fruits to the prepared ramekins. Top with a fair amount of crumb and bake for 25 minutes or until golden brown. Serve warm.

*To make your dessert fancier, try serving it with honey sweetened yogurt. 

BON APPÉTIT !

Ricotta cheesecake brownies

Gooey, chocolatey, rich and full of delicate, smooth ricotta filling - there is no other thing that could so successfully soothe souls and bring smile on other people's faces. It is absolutely the best when still slightly warm and melting in the mouth. 

 Ingredients for 25x30cm cake pan:

BROWNIE

- 200g dark chocolate
- 200g butter, softened
- 250g granulated sugar
- 3 free-range eggs
- 110g flour

CHEESE LAYER:

- 400g ricotta cheese
- 150g powdered sugar
- 1 free-range egg
- 1 tbsp flour

+ fresh strawberries, halved

1. Preheat the oven to 170C/340F.

2. Brownie batter: Melt the chocolate in water bath. In a large bow;, beat the sugar and butter until pale and smooth. Gradually add the eggs, mixing the batter after each one. Stir in the melted chocolate and flour.

3. Evenly spread 3/4 of brownie batter on the bottom of the lined cake pan.

4. In another bowl, mix the ricotta, sugar, egg and flour. Pour the cheese mixture on the brownie base and then cover with the remaining brownie batter. Use a spatula or fork to make the swirls. Top with the halved strawberries.

5. Bake in the preheated oven for 50 minutes.

 BON APPÉTIT ! 

My brother's favourite pancakes

This Saturday was definitely one of the laziest in our house. Nobody even tried to make a proper meal so we came up with best idea ever - breakfast for dinner.

This pancakes are one of those things I could easily prepare blindfolded. I usually make these in enormous quantities cause my younger brother is crazy about them and you know, almost 2 meters tall teenagers eat a lot. And when I say 'a lot' I mean really A LOT. 

*

Makes 2 servings:

PANCAKES

- 130g (1 cup) flour
- 2 tbsp sugar
- 1 tsp baking powder
- pinch of salt
- 180ml (3/4 cup) milk
- 1 free-range egg
- 100g dark chocolate, chopped

FRUIT COMPOTE

- 250g strawberries, quartered
- 30g butter
- 2 tbsp sugar
- 1 tbsp potato starch mixed in 60ml (1/4 cup) of water


1. Start with the compote. In a small saucepan, combine the strawberries, butter and sugar and heat the mixture until butter is completely melted. Increase the heat and let is simmer for couple minutes. When strawberries are soft, roughly mash them up and add the starchy water, stiring all the time. Cook for couple minutes more and leave to cool slightly.

2. In a large bowl, mix the flour, sugar, baking powder and salt. Add milk and egg and mix until smooth. Stir in the chocolate pieces.

3. Scoop the batter using a large spoon and cook the pancakes until nicely brown. Don't forget to add your fruits ; )

BON APPÉTIT !