Roasted carrots with buffalo mozzarella and pesto



I have seen this dish on Saturday Kitchen cooked by April Bloomfield. It looked so delicious and had all the ingredients that I love.

I was not disappointed. Since i tried it it became my regular lunch  option. So easy and full of flavour. Especially with some young carrots directly from the allotment.



  • 4 tbsp of virgin oil
  • 10 small carrots
  • small handful of basil leaves and sprigs from carrot tops
  • 1 tbsp of lemon juice
  • one pack of Burrata mozzarella ( I used buffalo mozzarella instead)


  • handful of basil leaves
  • 55g of walnuts
  • 25g of parmesan, grated
  • 1 garlic clove
  • 1tsp of salt
  • 11o ml  of virgin olive oil



Preheat the oven to 250 degrees C.

Preheat 2 tbsp of oil on the ovenproof frying pan. Add carrots, sprinkle with sea salt and cook them for 8-10 minutes turning the over occasionally until slightly browned.

Put the frying pan in the oven and roast, shaking occasionally until carrots are tender. It should take around 10 minutes depending on size of carrots.


Mix the other 2 tbsp of oil with lemon juice, basil and carrot tops.


To make pesto, blend all the ingredients together.

To serve, place the carrots and mozzarella on the plate, dollop over the pesto and pour some of lemon juice and carrot top dressing.





Last Sunday I went to a spoon carving workshop organized at Stepney City Farm.

During 8 hours everyone made two spoons with an ax and a carving knife.

It was an amazing feeling to transform a log into a spoon. To create something real and practical, an everyday object using just basic hand tools. It was an intense and beautiful day and actually quite exhausting. When I got back home I felt  like I have hand made a wardrobe at least, not just two small spoons..

I love wood and if I had more time I would love to get into furniture making. I can’t just look at a beautiful wooden surface, I absolutely have to touch it. My parents recently moved to a place with amazing 100 years old wooden parquet and when I visit them I keep leaning down and caressing the floor every now and then.

If I only didn’t have to work.. I would fill my days with pursuing new skills. I would carve wood, make furniture, learn pottery throwing, make my own clothes.. the list is endless.

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All the best things happen to me in spring. I was born in May, I fell in love in April..

It is the time when I want to start new projects, when I am full of energy and ideas and nothing seems impossible. Not all my ideas survive till autumn (I hope this blog will..) , but that’s ok, there is going to be another spring next year and I can start again.

Maybe that is why lilac is my favourite flower. Short living, beautiful, intense. And the scent! Especially after some sudden warm rain.

Big thanks to my neighbour who let me climb on her garden table and cut some branches of lilac.

Lilac is an edible flower so I couldn’t resist adding it to an asparagus and broad bean salad.




  • asparagus
  • broad beans
  • lamb lettuce or any salad leaves
  • feta cheese


  • olive oil
  • balsamic vinegar
  • mustard
  • lemon juice
  • sugar


Just mix… 🙂