Lake District, Van, Pancakes


We are camping-addicts, and Camilla has been camping her whole life, summer and winter, mountain, cities and seaside, but the weekend camping in the Lake District has been a memorable experience:

It was not “Glamping”, there was no Yurta or bonfire, but it was so unique as we were sleeping, eating, cooking, and hanging out in this beautiful old timer, a Mercedes 508, which is currently home of our talented Belgian friends Gijs and Marijke.

Gijs is an artist (here his instagram and facebook page), surfer and free spirit, and Marijke a photographer, videomaker, cook and multitalented happy soul. They decided to start this trip to re-discover the world at a slower pace, living life in a simpler way and more connected to nature. When their trip brought them to the UK it was the perfect opportunity for Cami and Peter to meet up and spend couple of days discovering this magnificent park, hiking and sleeping in the middle of nowhere!

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From Russia with Blinis

buckwheat (5 of 5)

After almost two years of incuQIna we think you know us enough to understand  that, despite of our Italian origins, we love to bring to the table also flavours from all over the world. And so today our Anna brings you to the far away Russia. She has many friends coming from this great and wonderful land, and over the years she developed a proper obsession for buckwheat (find out why here!).

And here you go: Blini. Some kind of crepes-pancakes made with buckwheat flour, traditionally prepared at the end of winter for the week of Maslenitsa (the eight week before the Ortodox Easter). We served them with their classic filling: Smoked salmon, Chives and fresh cheese.
As it happens for crepes, also your first blini will look a bit ugly (but always good). So don’t worry, keep them aside (eat them!) a    nd keep up with the production! Once they cooled down, you can fill them, roll them, cut them as if they were small ‘makis’ and serve them as a rich, unusual entree. Just the way we like it!

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Bitter Sweet punK-cakes


Banana pancakes, sweet and soft, perfectly accompany the bitterish, crunchy oranges. This combination produces a balanced taste, making us get off the bed a little less unwillingly carving for this delicious breakfast treat.

A final dust of cinnamon is a must: the queen of winter spices warms up until the very deep, moves the QI and calms pain. For a soft awakening and a good day.

Serves 2 -Easy- Prep time: 20 minutes

You will need: 

  • 2 oranges, untreated;
  • brown sugar;
  • 2 tsp of butter;
  • 1 cup of plain flour;
  • 1 cup of milk;
  • 1 egg;
  • 1 tsp of baking powder;
  • 1 medium size banana.

How to:

  1. Put a pan to warm up on medium heat, spread a tablespoon of brown sugar and let melt;
  2. cut an orange in slices of about ½ cm, place them on the pan, and let them cook on the first side, covered;
  3. sprinkle them with some more sugar, then turn them so they cook on the other side;
  4. finish off with a small knob of butter on each slice, and one more minute of cooking;
  5. prepare the pancakes’ batter. Our favorite recipe is from Jamie Oliver, and it is as simple as it goes: combine together one egg, one cup of milk, one cup of flour, a pinch of salt and the baking powder; whisk until smooth;
  6. you can now add some extra flavors to your recipe. This time we went for banana slices (which also add extra softness to our pancakes). So cut your banana in slices, and add them to the batter;
  7. melt a knob of butter in a pan, wait for it to be melt and hot then add a scoop of your batter. When it has become brownish (and it starts forming bubbles), turn it with decision and let it cook on the other side. Go on until you are done with all the mix;
  8. serve those fluffy pancakes with some slices of oranges on top, sprinkle with some cinnamon powder.
  9. We are listening to: