WORKAWAY AND CAMPING IN OUR GARDEN SPRING/SUMMER 2018

March 27, 2018 by under the linden tree

Hello,

We would be very happy to share our place with you as our guest or Workaway volunteer!

We have been Workaway hosts since 2013. Our project has been so far to renovate farm buildings using traditional and eco-friendly methods. We have done most of the work with the help of Workawayers.

Now we would like to do more with our land, with more emphasis on organic gardens and self sustainable living.

In our area you can still enjoy unspoiled, beautiful nature, wonderful forests, lakes and rivers. It is a great place for nature lovers, birdwatchers, people who enjoy outdoor activities like cycling, walking, dogtrekking, canoeing, nordic walking…

You can pitch your tent in our garden and enjoy a quiet and peaceful time, delicious fruits, vegs and herbs from our garden.

We have a well, electricity, compost toilet, summer-outside shower, warm hearts and always healthy vegetarian meals for our guests.

For more details please visit our FB page Under The Linden Tree-eco&vege campsite and Workaway

Lots of love, Ola and John

WORKAWAY COOK BOOK part II

March 4, 2016 by under the linden tree

As I wrote in a previous post “To us, one of the most important aspects of being Workaway hosts is to keep our Volunteers HAPPY and FULL. The kitchen is the heart of our house and becomes a place where we not only prepare meals /as a part of Workaway deal – food and accomodation for your help/ but it is a place for mixing, blending, frying many international languages, traditions, and cultures. A place for hot discussions, laughter and creativity. Here people share their stories, family recipies, learn to cook and surprise you with amazing dishes from their countries.… ” Today I share with you four easy recipes for vegetarians, vegans, lactose free, gluten free, raw food diet…. For breakfast and lunch…Kids love it!

The first recipe is from the Polish culinary books for vegans – “Jadlonomia” Marta Dymek. It’s “grated coconut and cashew milk”, which you can use not only for breakfast, but also to prepare desserts – sometimes you should spoil beloved Workawayers with something sweet… To make cashew-coconut milk you have to soak for the night half a cup of cashew nuts and a half cup of grated coconut. In the morning you have to strain it, add a pinch of salt and 3 cups of water, blend at highest speed, strain through cheesecloth and pour into a bottle.

The second recipe is for cheese a la Panir. It is suitable for sandwiches or for preparing Indian food / recipe from the book “The Hare Krishna Book of Vegetarian Cooking” /. After good breakfast, ask a volunteer to take a bike and go to the neighbours farm for fresh milk.

Boil milk, as soon as it begins to raise, lower the gas and add the lemon juice, which should solidify the milk. At this point, you can also add salt and herbs. Juice of half a lemon should solidify one litre of milk, if whey is not transparent, it means that you need to add more lemon juice. The solid part /curds/ you have to strain through cheesecloth and squeeze as hard as hard cheese you want to have.

This is a cheese which Tom and Ollie from UK made:

For lunch, on hot days, I recommend Gazpacho. Quick, healthy and very tasty! This recipe is from our volunteers from Spain. Just blend together 1 kg of tomatoes, 1 red pepper, 1 cucumber, 1 onion, clove of garlic, 3 tablespoons olives, salt, juice of half a lemon and 3 tablespoons vinegar. Revelation!

You know it well – a craving for something sweet…. My solution is a pudding from millet! Quickly and as sweet as you like! For two people you need to cook 1/3 cup of millet in 2 cups of milk /you can use vegetable milk, if any left after breakfast/, add cocoa powder or chocolate, if you like more sugar or dry fruits. When millet is soft / after about 15 – 20 min / blend it. Pudding is ready to serve, for example with the addition of fresh fruits or nuts,.

Bon Appetit!

WORKAWAY COOK BOOK

November 20, 2015 by under the linden tree

To us, one of the most important aspects of being Workaway hosts is to keep our Volunteers HAPPY and FULL. The kitchen is the heart of our house and becomes a place where we not only prepare meals /as a part of Workaway deal – food and accomodation for your help/ but it is a place for mixing, blending, frying many international languages, traditions, and cultures. A place for hot discussions, laughter and creativity. Here people share their stories, family recipies, learn to cook and suprise you with amazing dishes from their countries. This is what we love – wonderful dynamics and cuisine from around world, here, in small village, somewhere in Poland…

Our garden is full of herbs, vegetables and fruits

Last year volunteers really pampered us with delicious food. I am sure I put some weight on. Enough to say – we hosted a French chef for a month!

My mum teaches Workawayers to cook polish pierogi

Last week we repeated two recipies which Spanish and German Workawayers left for us. I will share them with you as a beginning of our “Workaway Cook Book” – it is time to do “Ordnung” with all these recipies… Today – Vegan Tortilla and Vegan Red Cabbage!!!!

Work in progress, but anybody fancy pancakes?!!!

VEGAN TORTILLA

1 CUP OF GRAMFLOUR
1 CUP OF WATER
4 BIG POTATOES
1 BIG ONION
SUNFLOWER OIL
SALT, PEPPER

Peel onion and potatoes, cut in small pieces. Heat oil, fry potatoes /oil should almost cover potatoes/. Once the potatoes start to soften, add onion. Keep stiring until vegs are soft.

Mix 1 cup of gramflour with 1 cup of water in the blender, mix for 2 minutes.

Drain potatoes and onions, put them on the kitchen paper to remove excess oil. Mix vegetables with blend of flour and water.

Pour the mixture into a large frying pan(Preferably non stick) with plenty of oil. Cook on low heat, opening the tortilla carefully with a wooden spoon so it cooks inside. Once the liquid is almost solid, turn tortilla and fry again on the another side.

Red cabbage in our garden

RED CABBAGE

SLICED RED CABBAGE
1 ONION
0,5l OF VEGETABLE STOCK
1 SPOON OF RED WINE VINEGAR
SOME RED WINE
1 SPOON OF SUGAR
2 BIG APPLES
2 SPOONS OF FLOUR
NUTMEG, CLOVE, SALT
OIL

In a large saucepan, heat oil, add sliced cabbage and onion, fry till all is glassy. Add vinegar, apples cut into cubes, fry 5 minutes more.

Add all spices, sugar and vegetable stock. Boil it for 30-45 minutes. Add some red wine and stir in the flour. Cook on a low heat untill everything is soft.

Now you can finish the wine you opened. SMACZNEGO!

EAT WITH A LOCAL

February 4, 2015 by under the linden tree

Like many people, we have travelled around this world /India, Australia, Thailand, Europe/ searching for paradise. We found our paradise here – in the beautiful wilds of Poland. We are very happy to share our good fortune with others. We welcome fellow travellers to enjoy this place – camp in our garden, gamping, workaway or EAT WITH A LOCAL.

“EatWithaLOCAL.com is a very simple idea, for people who love food and like to make new friends when they travel, or even while staying at home. You just offer to make a meal for people visiting your area and when you go on holiday, you look for EatWithaLOCAL members where you are and ask if you can come round for a meal…”

I can not wait for first booking in our new vegatarian restaurant “Under the linden tree”! :-))))

WORKAWAY AND CAMPING IN OUR GARDEN – SUMMER 2014

December 16, 2014 by under the linden tree

It was our second, very happy Summer with Workaway. Super volunteers from USA, UK, Canada, Poland, Germany, Spain, France… arrived and our house and garden changed a lot. We had great help and enjoyable time together. I hope Workawayers enjoyed as well, they could cycling around, swimming, canoeing, practising archery, doing three days trips to Gdansk, Wigry and Bialowieza national parks…

This year we joined “Camp in my garden” and “Gamping” community. Our garden is open for travellers looking for small, friendly place for a tent and tasty home-made vegetarian dinner.