31 Mar 2026
Morning vibes, bunnies!
Dranik from sweet potatoes, sauce from Greek yogurt, spinach and garlic, 7-minute egg, ham, greens
And a bunch of milk from Diego in a vase, it's currently in season
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Table Fable
Curated by Maiia Alekseeva
Open post Open post 29 Mar 2026Lisbon coffee weekFor the second time at a more or less large coffee event in Lisbon (the first - the world aeropress championship 2024). Extremely friendly atmosphere, cuppings, barista battles, a sea of coffee, good and not so good. I was interested in trying new roasters and being aware of the assortment of those I know. From the interesting things - a whole stand with different brands from the Czech Republic (I liked Mexico from Bean Smith's), guys from Barcelona Right Side, Ecuadorian bean-to-bar chocolate Paccari, Latvian kombucha Rudy's (mandarin with basil top). Also attended a cupping from Berlin's Five Elephant - there were a couple of decent basic coffees (Indonesia Pantan Musara), but overall without emotions. I noticed that for evaluating the aroma of dry coffee, new devices are being used (in 3 photos). Took home chocolate, a pack from Senzu (their stand was among my favorites, exceptional lot Colombia Pitalito - clear notes of guava, starfruit, mind-blowing bubblegum), a signature coffee mug. #coffee #senzu #rightside #fiveelephant #coffeeweekRead →Open post 29 Mar 2026Saturday started with shakshuka with gorgonzola, vegetables with lemon and laoganma, octopus and sardines, continued with pears and plums in wine with cheese cream with natural vanilla and nuts. Beautiful plates 💁🏼♀️For the fruit made a wine marinade from the remnants of red - added spices, honey, zest 🍇 #breakfastRead →Open post 27 Mar 2026Gelateria La verdeTv. das Pedras Negras 18, 1100-404 Lisboa It's not worth going out of your way, but if you're passing by - very tasty ice cream with cheese and blue mold and pear. Also, rich chocolate black forest with red berries, and light pineapple with mint is also good. Dubai chocolate is nothing special (it's better to go to Myka for that) #gelato #laverdeRead →Open post 27 Mar 2026Innefable Coffee (Seville) x Alba bistroYesterday we were at a cupping at Alba, this time their own coffee was presented by roasters from Seville - Innefable Coffee. Of course, there were super bright lots at the end of the table - the most powerful Colombia with the taste of ginger liqueur (cherry!), a strawberry field with a wush wush, the famous cider from Néstor Lasso, but I want to note an excellent balanced lot for every day - Burundi Muninya Long Miles. Either I haven't had Burundi for a long time and missed it, or something else, but black tea with honey, rosehip, prunes and dried apricots was in this cup, just wonderfully. It was funny to observe regional peculiarities in descriptors - what for a Spaniard is melon, butter, Catalan cream and mango smoothie, for us will be strawberries with cream, dried apricots and currant leaf. In general, very decent roasters, especially when it comes to basic lots! PS Tomorrow I'm going to Lisbon coffee week, very excited (then I'm going to a festival of natural Portuguese wines, but I don't promise a report from there) #innefable #seville #albabistro #cuppingRead →Open post 27 Mar 2026Green buckwheat in carbonara styleWhen the chef and I were going crazy with breakfasts at the Temp coffee shop, we came up with the idea of mixing cereals with pizza and pasta fillings. That's how green buckwheat in carbonara style was born (green buckwheat, because I was on a strict diet at the time and I really needed it in my product matrix). Anything can be considered breakfast if you put poached eggs on top, of course. Today I'll share with you a simplified version. Of course, if you want to go all out, you can fry some bacon, garlic, and add it to the sauce. Ingredients: 50g of dry green buckwheat 1 egg yolk 15g of parmesan (you can add another 15g on top of the dish if you want to celebrate) 5g of pink pepper 1 whole egg (for poaching) We cook the buckwheat in salted water, separately in a bowl we mix the egg yolk, 15g of parmesan, crushed pink pepper, 15ml of hot water from the buckwheat. At the same time, we cook the poached egg. We wait for the buckwheat to finish cooking (I like it when it's crunchy, not fully cooked), drain the water, leaving about 30ml at the bottom. We add our sauce with egg yolk to it, actively mixing it so that the egg yolk doesn't curdle completely (it's important - the saucepan shouldn't be on the fire, the heat from the buckwheat is enough to thicken the sauce). At this point, you can add fried bacon. For serving, I added spinach and orange oil. KBJU 360 / 22 / 16 / 36 (without bacon and with 15g of parmesan) #breakfast #recipeRead →Open post 25 Mar 2026Here I used a pickled egg (first two photos). Lately, I've been craving green vegetables and simple food, it's as if my body is asking for a spring detox 🫛🥦#breakfastRead →Open post 25 Mar 2026Marinated eggs (a twist on ajitsuke tamago)I discovered them only this year. I like to make breakfasts with an Asian twist around them (soy sauce, laoganma, teriyaki, sriracha, green vegetables, pods, sprouts are used), these eggs are also suitable for ramen. You can eat them warmed up or cold, as you like. For the marinade 200ml soy sauce (I buy basic pingodostovskiy) 200ml water 10ml sriracha 10ml apple vinegar 10g ginger 15g fresh garlic 5g hot pepper (can be fresh or dry) Optionally 15ml honey (I have sriracha in the recipe, it gives a bit of sweetness, but you can enhance it) 15ml mirin (you can replace apple vinegar with it) 5ml sesame oil 10g green onion The trick to these eggs is in the undercooked yolk, so - we boil water, throw eggs in the shell into boiling water, set the timer for 7 minutes (important), after this time, drain the boiling water, add cold water (you can leave the saucepan under cold running water, the eggs should not be hot, so they don't finish cooking from their own heat). We mix the marinade in a jar, peel the eggs, put them in the jar, wait 12 hours (or more) - that's it, our snack is ready. You can store it in the refrigerator for a week without any worries. #recipeRead →Open post 23 Mar 2026Hanoi GreenTv. do Carvalho 33, 1200-058 Lisboa Finally found a decent pho bo. I'm tearing the location from my heart - separately, I'll note that a very cool Serbian waiter works there, making this place. Santos, summer veranda, the location is extremely picturesque #pho #lisboa #hanoiRead →