As the spring announces itself, farmers’ markets are coming alive within the first few sunny days. Last weekend, we treated our friends to a colorful dinner inspired by all the available fresh root vegetables, robust greens and citrus fruits that were brightening the farmers’ stands. Our menu showcased all of the season’s best and now we’ll show you just how we pulled it off and how we amazed those who were present.

We served the beautiful, colorful courses on elegant white serving plates, which really made the spring hues pop. For achieving a natural look: we set up a bright green tablecloth over the table, added some spring tree branches and created hand crafted menus dyed in vegetable juice.








To be honest, the bread was one of the most delicious items on the table. Usually, it takes effort and dedication to achieve a perfect loaf, but surprisingly the ciabatta was the easiest thing to make. After all, it’s all about patience. You might think that we are exaggerating, but the slowly-growing, crackling crust was like music to our ears. :)



Crimson red beets, wild arugula, bright and sweet blood oranges, bitter pomegranates and milky mozzarella dressed with honey, some orange zest and extra virgin olive oil (always extra virgin olive oil!), all brought together an absolutely mouth-watering delight. It was a big challenge to generate this combination, because until now, the only way in which we’ve tried beetroot and orange together has been in a juicer. Believe it or not, we were all positively surprised and we kept on trying to articulate every new experienced taste with every single bite.






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There’s nothing like a piece of perfectly cooked salmon complemented by grilled baby Brussels sprouts and walnuts. Just imagine that, paired with creamy buttery Béarnaise sauce – it will blow your mind!


And for dessert – French macaroons with chocolate ganache. We think there’s no need to explain how delicious they were. The photograph speaks for itself. The recipe for this wonderful dessert will be presented to all of you soon.




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To round up the whole experience, every guest had the pleasure of taking home their very own, carefully prepared jar of homemade mustard.

In the end, all that is left for us to say is that this was truly an amazing day and we are very grateful to Iva and her beautiful family for hosting this wonderful dining experience.


Photo Credits: Dragan Mitreski

Proofread by: Simona Veselinska




Beets 4 big roots
Argula 3 bunches
Mozzarella 8 balls
Oranges and blood oranges
Pomegranate Seeds

White wine vinegar 3 tablespoons
Fresh Orange Juice 2 tablespoons
Honey 2 tablespoons
Extra virgin olive oil 6 tablespoons
Orange Zest

Fill a baking pan with a small amount of water. Slice the beetroot into thick circles, puncture the slices with a fork a few times, place them in the pan and cover it with tin foil. Bake 30 to 40 minutes on 180 C. From time to time you can check it with fork, because very softened beetroot can be mushy when you eat it.

While the beetroot is baking, you can combine all the ingredients for the dressing in a clean jam jar. Then screw the lid on and shake to emulsify.

When the beets are baked, toss them in half of the dressing before serving. In a separate bowl toss the arugula with a small amount of dressing.
When you want to start with serving, first divide the beets amongst the plates. Than place that seasoned arugula on top of them, tear up one ball off mozzarella for each plate, add few pieces of orange and a sprinkle of pomegranate seed.

This starter couldn’t be more simple to prepare or more vibrant in colour.

Salmon filets 200g per person
Extra virgin olive oil
Lemon pepper and sea salt

Grilled salmon is the most easies dish to prepare.
Season salmon fillets with lemon pepper and salt.
Preheat grill and lightly oil grill grate. Place salmon on the preheated grill and cook for few minutes per side, or until the fish flakes easily with a fork.

White wine 1/4 cup
Vinegar 1/4 cup
Cracked pepper and salt
Tarragon 1/2 teaspoon
Egg yolks 3


For instructions see this video. Julia Child is the right person for guiding you through the preparation of this creamy sauce.
Just one tip. If you are scared to mash the egg yolks directly on the heat, you can do that on steam from boiling water.

Brussel sprouts 1 kg
Walnuts 150g
Extra virgin olive oil
Pepper and salt

All the brussels sprouts need to be trimmed and halved lengthwise.
Than, all you need to do is fry them until edges begin to curl and brown.
In separate frying pan, toast the walnuts for 5 minutes.
When the brussels and walnuts are finished, combine them together. Season with salt and pepper, drizzle with lemon juice and lemon zest,  and your perfect side dish is ready.

All purpose flour 1000 gr
Salt 4 teaspoons
Active dry yeast 7 gr (1 pack)
Luke warm water 750 ml
Variety of seeds for topping the bread

Whisk the flour and the salt together in a big bowl. Add the dry yeast in a luke warm water and let it sit for about three minutes.
Gradually add the water, while stirring the flour with a wooden spoon. After it all incorporates, take it out on a clean floured surface and start kneading the dough.
Knead the dough for about 10 minutes. After that, transfer it to a clean bowl, cover it with a plastic wrap and let it rest on a room temperature minimum for 18 hours.
Oil your hands lightly and transfer the dough to a floured baking sheet and start shaping it as you like. Bake the bread in a preheated oven on 180 C˚ from 35 to 45 minutes.

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