Oat Blueberry Muffins

Hi lovely readers, I wanted to share a recipe for blueberry muffins I have recently created for a Belgian platform zoetstoffen.eu with you. The platform provides info on sweeteners and if you’re a frequent visitor of the blog, you know how much I love baking with stevia and tagatose. Oh, I already can’t wait for summer to pick blueberries straight off the bush! But don’t worry, these babies are delicious with frozen berries as well!

blueberry muffins stevia

65g stevia (equivalent of 130g sugar)
2 large eggs
150ml soy milk
40g coconut oil
200g spelt flour
50g oats
1½ tsp baking powder
1 tsp baking soda
100g blueberries (fresh or frozen)

Preheat the oven to 180°C.

In a small pan, warm up the coconut oil to liquefy it. In a bowl, mix the eggs with the soy milk and the oil.

In another bowl, mix stevia, flour, baking powder, baking soda and oats. Pour the wet ingredients into the dry and mix briefly (do not overmix). Add blueberries and toss gently.

Use a muffin tin or cases and divide the batter evenly to make 8 muffins. Bake for 20 minutes or until golden brown. Remove from the oven, transfer to a wire rack and leave to cool.



Sipping Afternoon Tea at Eurostar

Oh, how I miss London. Even though it’s only been a few weeks since I visited the city with one of my besties. Thanks to Eurostar (woop woop), we got to take a short trip to the other side of the pond with three things in mind: SHOPPING, EATING & DRINKING! Tea, drinking tea, of course!

DSC_8779There are so many awesome places to shop when you’re a food photographer but there is one that I never skip, even on my shortest trips: Anthropologie. It’s like heaven on earth. Like Pinterest in real life. The moment you cross the doorstep, it’s like you stepped into another world. One filled with most amazing plates, adorable teacups and beautiful glassware. I wish I could afford buying everything there (yes, it’s quite pricey, but so worth it). As usual I bought more than I could carry so I suffered on the way back to the train (still worth it).

2014-02-18_0001The most eating and drinking we did was on the train back. You might remember from my previous giveaway where I sent two of you for a trip to London, that Eurostar is now offering High Tea between 2.30pm and 5pm on Business Premier. If you are traveling at these times to or from London, you HAVE TO try it as it is quite a marvelous High Tea I tell you! Hot, cold, sweet, savory – you can have scones, cakes and a choice of hot or cold dishes. It’s a real feast! I honestly enjoyed it more than dinner, I always preferred a lot of little nibbles over one big dish. I definitely hope it stays as a part of the menu, a good reason to take Eurostar in the afternoon!


Big hug,


Two-Tone Parsnip & Pumpkin Soup

Hi everyone! Hope 2014 is treating you well! Mine has been great so far but one things I’m missing is SNOW! Where is the freaking snow?!? I am one of these weird people who prefer to jump in the snow than lie in the sun and I am utterly unhappy I have not made one snow ball so far. Grey rainy days, on the other hand, I have seen too much of those. My remedy? Colorful soups!

parsnip and pumpkin soup


1kg butternut pumpkin, peeled, deseeded and chopped into chunks
3 parsnips, peeled and cut into 2cm slices
1.5l vegetable stock
2 shallots, finely chopped
4 tsp olive oil
Salt & pepper

For the pumpkin soup, heat olive oil in a large saucepan over medium heat. Add one chopped shallot, reduce heat to medium and cook for about 3 minutes, stirring occasionally. Add pumpkin and 750ml vegetable stock. Bring to boil and cook for about 20 minutes till vegetables are tender. Transfer the soup into a food processor and blitz until it’s smooth. Add some water if the soup is too thick.

For the parsnip soup, heat olive oil in a large saucepan over medium heat. Add one chopped shallot, reduce heat to medium and cook for about 3 minutes, stirring occasionally. Add parsnips and 750ml vegetable stock. Bring to boil and cook for about 20 minutes till vegetables are tender. Transfer the soup into a food processor and blitz until it’s smooth. Add some water if the soup is too thick.

In a soup cup, gently pour the two hot soups simultaneously. Season with salt & pepper.

Have a lovely week!


Happy New Year!

Dear 2013, thank you! You were ah-mazing, challenging, but ah-mazing! In short: I started a new job (in new industry bit outside of my comfort zone), traveled to gorgeous places (from NYC and Texas through Venice and Sardinia to Australia and more), met so many inspiring people that have pushed me to do more of what I love and look at life from a new angle (you know who you are), started freelancing more doing food styling and photography among others for my fav Polish cooking magazine Kuchnia (I even got a cover in October issue!), my LUSCIOUS magazine have had over 1.000.000 view this year and I have just landed a dream project for 2014 (more about it next year)! Yes, there were a lot of challenges and tears too but it’s a part of life and all you can do is try to learn from those and move on – that’s at least what I do!

I don’t know how 2014 will be but I can only hope it will be just as good as 2013 (but of course I hope it will be even better – you gotta dream big!)

Happy New Year darlings and I hope to see you here next year!



Morning everyone! You might have already seen this breakfast recipe for the quinoa fans among us in the winter edition of LUSCIOUS! I thought I’d share it on the blog on the first day of winter as it is a perfect brekkie to make you feel warm and cosy in the morning!

Happy winter and let it snow (I can’t wait for snow)!

quinoa porridge

70g oats
70g cooked quinoa
130ml almond milk
1 tsp maple syrup
1 apple, sliced
Pinch of cinnamon

Preheat the oven to 200°C degrees. Line a baking tray with parchment and put apple slices on it. Bake for 15 minutes.

Add almond milk, maple syrup and quinoa to a small pot and bring to boil. Cover, reduce heat to medium low and simmer for 10-15min. Add oats and simmer for another 5 minutes (or until oats are cooked).
Serve with apples and a pinch of cinnamon.

porridge fb

LUSCIOUS Winter ’13 is OUT!

cover with xmas special golden

Smell of roasted chestnuts and cinnamon, a cup of hot chocolate warming up my hands after a long cold walk in the forest – winter is here and so is our new issue of LUSCIOUS. I hope it will inspire you to enjoy the best that nature offers in this chilly but beautiful season!

As the year is coming to an end, I would love to take the time to thank all of you for the wonderful feedback we have been receiving since we launched the magazine. Your comments, emails and messages mean a lot to us and make it all worthwhile. It’s thanks to you that our previous edition had surpassed all the previous numbers and even though we do not do it for the views at all, the fact that LUSCIOUS fall almost reach 1 MILLION views left a permanent smile on our faces!

Happy Winter!



Hi dear friends! I thought I’d throw in one of my favorite recipes from LUSCIOUS Autumn ’13 before we launch the Winter edition! Hope you enjoy these delicious carrot & chickpea burgers!

carrot burger princessmisia.com

250g chickpeas (cooked or canned)
800g carrots, peeled and sliced into 2cm pieces
30g spelt flour
1 egg
4 whole grain buns
2 sweet onions
2 tbsp olive oil

Bring water to boil, reduce heat to medium-heat, add carrots and cook for 20min or until tender. Drain and transfer to a food processor. Add chickpeas and season with salt & pepper. Pulse until it forms a thick paste. Cover and chill for 20min to help firm up the mixture.

Divide the mixture into 6 equal portions, shaping each into a patty. Sift the spelt flour into a deep plate. In another plate, beat an egg. Dip patties in the egg and then flour to cover. Heat 1 tbsp olive oil in a nonstick skillet and cook on each side till golden brown and crispy.

Heat 1 tbsp olive oil in another skillet large pan, add the onion and fry until soft and lightly colored.

Line the whole grain buns bun with salad. Top each bun half with a burger, sweet onions, and the top half of the bun.

carrot burger princessmisia.comcarrot burger princessmisia.com



London is calling … YOU!

Hi everyone! I have a giveaway I think you’ll like! Eurostar has recently introduced a new service in Business Premier: afternoon tea! I am excited about this as I am a big fan of afternoon tea – I even celebrated my last birthday with one! Most of you probably know this English tradition, but if you don’t – afternoon tea is held in the late afternoon in the UK to provide people with fuel between lunch and dinner, think scones, cakes, little sandwiches and of course tea. Just like the menu Blanc I got to try earlier this year, the afternoon tea was also created by Raymond Blanc.

hello from London

To give you a chance to try the afternoon tea service (and have some fun in London), I will be giving two of you a ticket from Brussels to London and back! How awesome is that? And it only gets better! You will travel in a fancy schmancy manner, Business Premier, and you can take someone with you! Yes, indeed – it’s a double ticket so you can enjoy it with your BFF, boyfriend, mom .. it’s up to you!

Here is how you can win it:

I am going to London next Saturday – to make a chance to win, leave me an awesome tip for the city! It can be food, photography props or anything else worth seeing/trying/doing! If I pick it, you win (so be convincing)!

Here are the conditions for the giveaway:

- There are 2 tickets for 2 people to travel together from Brussels-Midi to London St Pancras International and back (no other stations are included)
- Tickets are given on dates and times according to ticket availability
- The prize is valid for 6 months starting today
- On the return journey, you will need to travel on trains that offer afternoon tea service: this is the 14.04, the 15.04 and the 16.04 (taking into account these trains are running).
- The giveaway ends on Friday, 13th (make it your lucky one) and the winners will be announced in the week of December 16.

Big hug,




Sorry to have kept you waiting with the winner announcement, I have had a busy week since I was back from London but here it is!

I loved ALL your tips and I will definitely use more of them when I go to London next year but in this short trip, my bestie and I have decided to pick two places: we warmed up at the TeaSmith tea bar and spent our salaries at Anthropologie (I just want to move in there)! Therefore the winners are: Ewa & Inge (simplyfabulouschic.com) – congratulations!!! Please send me an email to princessmisia@gmail.com to arrange your tickets!

Lots of love,


*This is a personal post / Eurostar is a client of Mediabrands*


I went to Australia and I brought back…

A lot of props. And I mean A LOT. I just started unpacking and I realized that most of my luggage consists of cutlery, plates, bottles, old license plates, stamps and much much more. What you see below is the first selection. I have not even bought a single piece of clothing (which, trust me, is extremely rare for me) but I was so worried I will not be able to take all the wonderful things I found that I didn’t dare to buy a pair of socks! The truth is, I will need all those props. I will. I promise. Soon I can tell you why.

If you want to hear all about my Aussie adventures, stay tuned for the next issue of Luscious! Back to unpacking, I have a lot of work to do…

australia props2

LUSCIOUS Fall ’13 is OUT!

cover fall2013

Hello friends,

I can’t believe it’s already been a year since we first launched LUSCIOUS. What started as a spur of a moment idea turned into such a great adventure and a passion project for both Ewelina and me. We have been very pleasantly surprised by the overwhelming response and wonderful reactions we have received since day one. Four issues, over 200.000 views and numerous features in the press and online later, we are starting to think of the future of LUSCIOUS and are excited about the coming year.

I really hope you will enjoy this Fall edition and as always I am looking forward to hearing your thoughts. Thank you to my guest contributors Denise, Danny & Dieter for making this issue even more special.

Happy Fall!