Low Fat, Dairy Free Mushroom Soup

This soup is very comforting, especially for something that has no butter and cream. I am struggling with gallbladder problems, so I am trying to avoid fats and milk products to minimize the pain. I am getting really sick of chicken by now but still trying to make it palatable. This soup was actually delicious, I would love to eat it even if I were healthy.

Serves 4.


3 cups sliced mushrooms
2 chicken breasts
2 carrots
1 white part of a leek
a small piece of celeriac (size of half an apple or so)
1/2 red bell pepper
1 stalk celery
1 chicken stock cube
1 cup unsweetened soy milk

1/4 tsp cayenne pepper
2 tsp dried thyme
2 tsp garlic powder
salt and pepper to taste

optional: boiled pasta

mushroom soup 3


Put the raw chicken breasts in a pot half-filled with cold water and put on low heat. Let is warm up really slowly and after 20 minutes or so, use a sieve or a spoon to skim the protein from the top. It doesn’t taste bad but looks rather awful.

While the chicken is warming up, cube your veggies. Once you skim the broth, take the chicken out and also cube it. Add it back in the soup, together with carrots, celeriac, leek, celery, stock cube and pepper.
Let everything boil on medium heat until the carrots are almost done – around 20 minutes.
After that time, add the sliced mushrooms, spices and soy milk and cook for another 15 minutes.

Add in the cooked pasta just before serving if using.


mushroom soup 2

Dairy Free Mushroom Pâté


I have discovered something terrible. It turns out that I really have no choice but to eat dairy free.

Dairy free.

No Parmesan for me, no Pecorino, no Mozzarella, no cheesecake. I mean.. do I even have to go on? It’s a health thing and it’s not fixable, so here I go. I have been trying to get used to it for a couple of weeks now. I am quite happy to drink coffee with soymilk, use margarine on bread etc., but saying goodbye forever to cheese is proving the hardest. I do come up with different new things to eat to make things better and I realised that when going out, it is good to go to a Chinese restaurant or for sushi as these are the places where avoiding milk is the easiest.

Well, why not have some mushrooms then? At least they are dairy free.

I had a lot of leftover mushrooms and decided to make a bread spread with them. There are so many recipes out there with cream cheese, butter etc. Needless to say, I had to come up with my own version and I think it is delicious. It feels very creamy in your mouth and it is, to be honest, quite a fancy topping for your bread.




3 Tbsp margarine
1/2 a big onion
3 garlic cloves
4 cups of slices mushrooms
1/4 cup red wine
1 tsp dried thyme
1 tsp dried parsley or two sprigs of fresh leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
a pinch of cayenne pepper



Melt margarine in a pan and add chopped onion to cook until soft. Add chopped garlic and all the mushrooms.

Sprinkle salt and other spices on the mushrooms. You will see that they will release a lot of liquid into the pan.

Add wine and cook on low heat for around an hour or until all the liquid has evaporated.

Blend the mixture until smooth.





Nasty Woman Cake

Are you an intelligent, confident woman who is qualified and prepared to do the job she is applying for? You are not funny enough and you don’t engage in ‘locker room talk’?

If that’s the case, you might just be a NASTY WOMAN!

If you are not sure, I suggest asking any misogynist. These people are experts on the subject.


So if you are a Nasty Woman, you should celebrate. What better way to celebrate than cake?



Here’s how to make it:



4 eggs

1/4 cup applesauce

3/4 cup sugar

1 1/4 cup all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

Nasty Woman Cake

Preheat the oven to 180C/350F.

Using an electric mixer, beat the eggs and applesauce until fluffy. Gradually add sugar. The mix should be very light and full of air.

Switch off the mixer and gently, with a spatula mix in the sifted flour, baking powder and salt. Do not mix for longer than necessary, just so there are no flour lumps.

Pour into a round form lined with baking paper in the bottom. For this one, do not grease the sides of the form, so that the cake doesn’t sink so much later.


Bake for 30 minutes, check with a stick.


Let it cool in the form. Only after it has cooled down, cut it off from the sides of the form with a knife.

Cut the cake into two horizontally, spread the filling of your choice on the bottom part and cover with the top.

I went with a simple mint cream cheese.

Here’s how to make it:


1 box of cream cheese (200g)

3 Tbsp powdered sugar

2 drops of mint extract




For the top, you can use a ready made, shop bought fondant.

I went with handmade (made of melted marshmallows and sugar.) It ended up being a lot of work, so I am not sure I would recommend it.

Anyway, I used two large pieces of fondant, first the right side, which goes underneath the left side, and then the buttons.

I also used a tiny piece for the bottom.

I am no cake decorator, so bear with me! This is literally the second time I have ever used fondant or rolled icing.



Nasty Woman Cake

And now it’s time to sit down and enjoy the hell out of this!






Amazing Cut-Out Butter Cookies


How long do you think it took me to start baking cut out cookies from the day I bought a couple of sets of beautiful cookie cutter shapes? Two years. Is this normal, or is it just me, looking at them every time I open the drawer and thinking that one day, I will use them for something?
But procrastination aside, there are some amazing recipes out there for perfect cut out cookies and this is one of them. They have the perfect sweetness, brightened with a little addition of salt and even though the edges keep shape, the cookies are still soft and delicious inside.
You can ice them, put sprinkles on them and make them look really colourful but they are perfectly delicious without any icing.

This cookie dough requires chilling for one hour or freezing for 30 minutes. If you want your cookies to keep shape, don’t skip this step.


1 1/2 cup or 340g softened butter
1 1/2 cup of sugar
2 room temperature eggs
2 tsp vanilla extract
1/2 t almond aroma (optional but it does make them irresistible)
4 1/4 cup plain flour
1 tsp baking powder
1/2 tsp salt

Take the butter and eggs out of the fridge and wait for them to become room temperature.
In a bowl, using a mixer or some elbow grease beat the butter until it becomes creamy. Slowly add the eggs and sugar and keep mixing so that the mixture is smooth.
Add the vanilla extract and almond aroma if using.
With a spatula, mix in the flour, salt and baking powder.

Roll the dough out on a piece of baking paper, cut the cookies out, take away the excess dough and roll more out on a new piece of baking paper. Continue until you have used up all of the dough. Stack the cookies on baking paper in layers, cover the last one with one more piece of baking paper and freeze for 30 minutes or chill in the fridge for an hour.
You can chill the dough in the fridge for the night, if you need to or you can freeze the cookies, or just a dough ball for later use.

Preheat the oven to 180C/350F.
Bake each sheet with cookies for 10 minutes.




butter cookies 2


This recipe is just the answer to your prayers about focaccia. It’s an opportunity to stick your fingers in the dough to make holes. It’s the delicious, aromatic bread to stuff your face with. It’s everything you ever wanted!

I made this for my boss who ate like a tonne of it straight away. I had to make more.

So, yeah. I recommend it truly and honestly. Don’t be afraid of the mighty focaccia.

This beauty takes its sweet time rising. But what else would we be doing in life? Isn’t being the slave and invested carer of this delicious bread the best fate we can really achieve?


Ingredients for the dough:


3 1/2 cup all purpose flour

2 tsp dry yeast

1 Tbsp sugar

1/2 tsp fine salt

1 3/4 cup warm water

2 sundried tomatoes


Ingredients for the oil:


1/2 cup olive oil

2 minced cloves of garlic

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp basil

1/2 oregano

coarse salt



Mix the dough ingredients with a spoon until combined. The dough will be sticky like hell, so just mix with a spoon and cover with plastic wrap. Leave to rise for 1 hour.

In the meantime combine all the ingredients of your oil, except the salt. If you have any of the herbs fresh, go for it, mince them and use. If you only have dried herbs, use those. Fresh is always better but I rarely have all these plants around the house. One or two at most…

After 1 hour spread baking paper on a baking tray. Gently press the air out of the dough and tip it over on the baking paper. Spread it more or less evenly on the tray. Don’t roll it or handle it too much. This dough is like a cat, too independent to accept cuddles. Cover with plastic wrap again and leave for 15 minutes.


Make holes in the dough using your fingers. It’s a good idea to dip your fingers in the oil you prepared to avoid the dough sticking to your fingers.

Leave under wrap for another hour to rise.

Preheat the oven to 200C/400F.

Cover the focaccia with the oil mixture. Follow with coarse salt.

Bake for 15 to 20 minutes – until golden brown on top.




Have it with mozzarella maybe, some sliced cucumber, tomato, some delicious leaves like rocket/arugula. Have it with parma ham, with olives, with whatever tickles your fancy.

It freezes well. You can microwave it, but do always put a little container/glass of water in the microwave with it so it doesn’t dry out. And don’t microwave for very long.


© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.



Blueberry Crumble

This crumble is a delicious way to use up all these frozen blueberries you picked in the summer or bought in the store. It’s sweet, very full of blueberry flavour and so, so delicious when hot. You can always microwave it later if you have leftovers. But do you really think you’re going to have leftovers from this?





3 cups frozen blueberries

2 Tbsp corn flour

1 Tbsp lemon juice

1/2 cup all purpose flour

1/2 cup sugar

1/2 cup or around 120g butter, softened




Preheat the oven to 180C/350F.

In a bowl, mix butter, sugar and flour until they are combined and form a crumble – like texture.

Separately place blueberries in a casserole dish and mix corn flour and lemon juice in with them. You’re hoping to coat them with the cornflour, so they don’t end up being juice in the ready crumble.


Once mixed, cover the blueberries with the crumble mixture, place in the oven and bake for 20 minutes.

Sometimes, if the crumble still looks pale, I set the oven to grill function for the last five minutes, to see the crumble become golden.


Let the crumble set for 15 minutes before serving. That’s the idea anyway. We always eat it straight away while it’s still the consistency of a thick soup. Still delicious though!





© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Delicious Risotto with Broccoli

This is one of my favourite things to eat in the world. I make a risotto two, three times a month and I always enjoy both cooking and eating it. I really like the creamy arborio rice and if you decide to make this dish, please use arborio and not jasmin or any other rice variety. Arborio is the one to use, because it will give you this creamy, starchy texture.




2 Tbsp butter

1 Tbsp olive oil

1/2 onion

2 cloves garlic

1 stalk celery

1 cup broccoli, divided into small florets

1 1/3 cup arborio rice

2 cups chicken stock

1 cup dry white wine

1/2 cup grated parmesan

1/2 tsp nutmeg

1/2 tsp cayenne pepper

salt & pepper

Risotto with Broccoli



Place butter and oil in a pan. Set the heat to medium. Mince the onion and garlic and add to the pan. Chop celery into very tiny pieces and add to the pan.

Divide broccoli into small florets and add to the pan. Stir and add dry arborio rice. Let it fry until you see that it is slowly becoming translucent.

Add wine, stir and cook until the wine has been absorbed. Add chicken stock and let cook for another 10 minutes or so. Keep an eye on the dish and if you see that it has absorbed all of the liquid but the rice is still too hard to eat, add more stock or even hot water if you have no more stock.

Add salt, pepper, nutmeg and cayenne pepper. Once the rice is soft enough to eat add parmesan, stir, and serve.



© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.