Smak wiosny, którego od dawna chciałam spróbować - herbata z płatków i sernik z kolcolistu

[Video available with Polish and English audio / Film dostępny z audio w języku polskim i angielskim] Spring you don’t just wait for with your eyes, but with all your senses. A scent that follows you on walks… and eventually finds its way into the kitchen. :) In this video, I pause for a moment in that early, unhurried stage of spring - when the earth is just waking up, mornings are still cold, and everything exists somewhere in between, changing a little more each day. I gather the first tastes of the season: flower petals for tea, simple ingredients, a bit of experimentation, and a lot of mindfulness. I show how I made flower petal tea and a delicate cheesecake infused with gorse - more as an experience than a recipe. This is not a cooking video. It’s a story about curiosity and the joy of discovering - flavours, scents, and what nature offers us. A quiet moment of observation, and being close to what is simple. If you enjoy a slower pace, nature, homesteading, and everyday rituals - you’re very welcome here. You’ll find the cheesecake recipe below if you’d like to try it yourself. ________________________________________ 🌿 In this video: • 4: 27 fresh and dried gorse flower petal tea • 9:24 gorse infused cheesecake • 6:15 early garden work (planting potatoes and onions) • 13:25 breakfast with egg and nettle spring walks, mindful moments …and a preview of the next episode 😊 ________________________________________ No-bake gorse-infused cheesecake with strawberry–raspberry topping Ingredients (for a 23 cm / 9-inch springform pan, about 3–4 cm high) Cheesecake filling: 500 g Polish-style ground cheesecake curd cheese (smooth, sold in 1 kg "buckets") 250 g mascarpone 3–4 tbsp powdered sugar (or more, depending on the tanginess of the cheese and your preference) 50 g gorse petals (soft inner petals only) 1 tbsp sugar (optional, for crushing the petals) 1 bar white chocolate 200 ml heavy cream Strawberry topping: 300 g strawberries 1 packet raspberry jelly (powdered) Cheesecake base: 200 g digestive biscuits (I used chocolate ones 😊) 70 g melted butter Instructions Clean the gorse petals (use only the soft inner petals, without stems or outer parts). Spread them out first to let any tiny insects crawl away 😊 Then rinse and spread again to dry. This also helps spot any remaining impurities. Prepare the base: Crush the biscuits into fine crumbs (using a blender or rolling pin). Mix thoroughly with melted butter, press firmly into the bottom of the springform pan, and refrigerate until set. Prepare the gorse infusion: Crush the petals in a mortar or by any method you prefer. (You can blend them, but it may reduce the delicate honey-like aroma.) Heat the cream gently and add the crushed petals. Warm for several minutes (do not boil), then remove from heat, cover, and leave to infuse for a few hours - the longer, the more aroma develops. Strain the cream (through a fine sieve). Melt the white chocolate and mix it into the infused cream. Do not boil - just combine. Make the cheesecake mixture: While the infused cream cools, whip together the curd cheese, mascarpone, and powdered sugar until light and fluffy. Occasionally stop and scrape the bottom to ensure everything is well combined. Taste and adjust sweetness if needed - keeping in mind that: the cream with chocolate will add sweetness but chilled cheesecake tastes less sweet. Once smooth, slowly pour in the infused cream with chocolate and mix briefly until combined. At this stage, you can add extras if you like - for example, a small handful of petals. Assemble: Pour the mixture onto the chilled biscuit base. For the topping, add whatever you like. I used candied violets and a strawberry–raspberry topping for a slightly tangy contrast. Strawberry topping: Blend the strawberries, bring to a gentle boil, then add the raspberry jelly powder. Do not boil after adding the jelly - just stir well until dissolved. Let it cool. When it starts to thicken, pour it over the cheesecake. Candied violets: Brush clean, dry flowers with lightly beaten egg white and dust with powdered sugar. Leave to dry (you can speed this up in a fan oven). Enjoy! #slowliving #mindfulliving #homesteading #spring #calmvideos #simpleliving #nature #naturalcooking #relaxingmusic #relaxingsounds