Coffee is Life! How to Make a Café Bombón

Coffee is life, at least for me!

So, I asked my beautiful cousin, Magda, about recipes for Spanish coffee.  After all, she married into a Spanish family, so I figured – who will know better?!  And within minutes, I had SO many coffee ideas that I will seriously be trying a different coffee every week;)  And not just Spanish!  Thank you Magda!

Coffee Quote - Mish Mash Lifestyle Blog

Today, I am making Café Bombón.

I did a bit of research before making this pretty drink and it turns out Café Bombón started its roots in Valencia, Spain, and was then carried throughout the entire country.

Bombón derives its name from the Spanish term that means “confection.”  So, basically – sweet coffee.  Works for me!



  • 1 part sweet condensed milk
  • 1 part espresso

The ratio of milk to espresso should really depend on your preference.  For a stronger, less sweet coffee, use 1 part milk, 2 part espresso


  • Pour espresso into a glass
  • Carefully pour condensed milk to sink underneath the coffee
  • Serve in a glass to show the two layers
  • Stir before drinking

Apparently, some Spanish establishments simply serve an espresso with a sachet of condensed milk for patrons to make themselves.  Cool!


Now imagine serving this beauty next time you are entertaining!  You’re sure to impress!

Happy Sunday!


Sunday Funday: 4 ingredient homemade vanilla ice-cream

Ice cream!  YUM!  Who doesn’t like it?  Who doesn’t crave it?  Who doesn’t want to eat it right now?!  Okay, okay, enough…let’s make some ice cream!

We received an ice cream maker for Christmas and it has been the talk of the town…or at least the talk of our home;)  Yes, my boys just SO SO SO love it and want to make ice cream…all the time!!  With Daniel’s egg allergy – I have tried this egg-less vanilla ice-cream recipe.


Continue reading

Sunday Funday: Making Mulled Beer!

Let’s unleash our inner beer lovers today and make some mulled beer!  Full disclosure here:  I am not a beer drinker or beer lover.  However, after making my mulled wine (Sunday Funday: Making Mulled Wine!), I just had to try mulled beer too! It’s only fair;)

And guess what?!  I LOVE IT!  It obviously does not taste like your regular glass of beer, but really, that is the point here;)


  • Beer – I used this Polish Lezajsk beer – it’s light and most recipes call for light beer
  • 2 lemon slices
  • 2 wedges of mandarin orange
  • 2 cinammon sticks (1 for garnishing)
  • 3 coin size slices of fresh ginger
  • few pods of cardamom (5-10)
  • few cloves (5-10)
  • black peppercorns

Continue reading

Sunday Funday: Homemade Chai

Chai is my ultimate go-to comfort drink. I just love to enjoy this hot, aromatic, sweet and spicy cup of LOVE!



    • 2 cups of water
    • 1 cup of whole milk or milk substitute
    • 2 tbsp black tea (loose leaves)
    • 5 crushed cardamom pods
    • 2 small cinnamon sticks
    • 2 coin sized pieces of fresh ginger
    • 5-10 cloves
    • black peppercorns
    • sugar or honey

Continue reading

Sunday Funday: Bacon – the ultimate comfort food AND pretty appetizer

Unless you are a vegan or vegetarian, you likely like bacon, yes? It’s the ultimate comfort/breakfast/winter food, or hey, even BBQ season food! Who doesn’t like the smell of bacon frying in the morning, seriously?


But, bacon can be also be a pretty and delicious appetizer!


  • 20 Bacon slices
  • 10 Mushrooms
  • 10 Prunes
  • Maple syrup and greens for garnish



  • Roll mushrooms and prunes in individual bacon strips
  • Ensure they are wrapped tightly
  • Preheat oven to 400 degrees F (200 degrees C)
  • Place tightly in a roaster, cover and place in oven for at least 30 minutes
  • Remove from oven, uncover and drain fat
  • Place back in the oven uncovered for approx. 15 minutes
  • Remove from oven
  • Garnish with microgreens and maple syrup
  • Serve warm or cool – tastes great either way!


Try it for your family today (my kids love these!), or when entertaining your guests!

Happy Sunday!


Sunday Funday: Making ‘Rosół’ (Polish chicken soup)

My household has gone through a terrible cold this week. It kind of stopped us in our tracks, put the boys in bed for a few days, and basically ruled us. The minute I saw my kids getting sick, the Polish mother in me said ‘I need to make rosół’. The minute I told my mom I was sick and so were the boys, she said ‘I’ll make rosół!’

As you can see, we are believers in this Polish chicken soup. It’s good for the cold, the flu and definitely good for the soul.

Rosół, the Queen of Polish soups, has been a staple in the Polish kitchen since approximately the 16th century. There are so many varieties and versions of this soup that if you ask any Polish cook about their recipe, it will surely differ from yours!

Here is mine. It even differs from my mom’s (let’s face it, I can’t compete there!)


  • 3 liters of cold, filtered water
  • 2 organic chicken legs, skin on
  • bunch of fresh parsley
  • 3 parsley roots
  • 4 large carrots
  • 1 small celery root (or half of large)
  • 1 small onion
  • few pieces of garlic
  • 4 bay leaves
  • few allspice berries
  • salt and pepper
  • pasta noodles of your choice (capellini works great but so does gluten-free spaghetti!)


  • Wash meat and transfer to a large pot
  • Add cold water
  • Add some of the fresh parsley (helps greatly with the smell of cooking chicken!)
  • Cook for approximately half hour on medium heat
  • Peel vegetables and cut into pieces
  • DO NOT peel the onion – this goes in with skin on and creates the beautiful golden colour of the soup
  • Add all vegetables, salt, pepper, bay leaves and allspice
  • Remove cooked parsley and add fresh
  • Simmer for about two hours
  • Strain the soup if desired
  • Remove chicken from the bone, cut into small pieces
  • Serve hot rosół with noodles, chicken and carrots (I eat it with all of the cooked veggies!)
  • Garnish with fresh parsley

Enjoy! Happy Sunday!


Sunday Funday: Making Mulled Wine!

One of the first things I asked for when I arrived in Cracow on my recent trip to Poland (Eyelash extensions, another wedding and flying solo) was mulled wine:) I absolutely LOVE it!

My cousin Magda, as if she wasn’t busy enough with her wedding and all (A Polish-Spanish Wedding…Viva!), took us out for some beautiful hot wine in Old Town Cracow. Mmm, nothing better or cozier on a cool night! I’ve been missing it ever since I came back and have been experimenting with my own recipes.

This is an extremely quick and easy one you can enjoy on a comfy night by the fireplace, or during your winter entertaining!



2-4 servings

  • 500 ml of red wine
  • 2 slices of a large orange
  • lemon peel from a whole lemon
  • 4 sticks of cinammon
  • few pods of cardamom (5-10)
  • 4 anise stars
  • few cloves (5-10)
  • 2 tbsps of honey



  • Combine all ingredients in a large saucepan
  • Heat over medium heat for approximately 5 minutes, until wine is hot
  • DOT NOT boil
  • Reduce to low heat and allow wine to simmer for another 5 minutes
  • Strain and serve
  • Garnish as desired:)

That simple! And SO delicious!


A few things I learned:

  • Do not use overly expensive red wine – spices and fruit will dominate the flavor of your drink
  • You can spike your mulled wine with brandy, red martini, or your favorite liqueur
  • You can add a variety of different spices, nuts and fruits. Grapefruit, lime, bay leaves, allspice berries, raisins, almonds, walnuts – possibilities are endless!
  • Sweeten with honey, maple syrup or brown sugar – whatever suits your taste buds

Snuggle up with your loved one tonight and enjoy some FANTASTIC mulled wine! Or serve to your guests as a wonderful welcoming drink!




What’s the beef with tatar?

Let’s talk about TATAR (or tartar if you prefer)!

I’ll admit, I can’t understand the act of consuming raw meat, but tatar is one of those side dishes that has been ingrained in the Polish kitchen for many years!  In fact, I remember my mom’s tatar receiving rave reviews from friends and family when I was young.  Mind you, they never fed us, kids, this delicacy.  Thank you!

So what exactly is tatar?


The tatar I know is made of lean ground beef of high quality, mixed with well cut onion, parsley, pickles, capers and raw egg yolk.  Yup.  It’s raw!  Yup.  People enjoy it!

Don’t get me wrong, I absolutely love my Polish heritage and believe me, the Polish kitchen leaves nothing to desire – it’s YUMMY!  But tatar – I will not have! Raw fish? Sure. Raw meat?  Not so much.  Sorry, just no.

Apparently, the recipe for tatar is centuries old, and it’s not strictly a Polish thing.  Many European countries enjoy it in a variety of different ways.


In any event, it looks like tatar is becoming a part of my hubby’s life and it’s here to stay, for now at least.  So to those who love it, I say ‘bon appétit!’ and to you I ask: what do you think?

What IS the beef with tatar?  Have you tried it? Do you love it?  Do you hate it? Would you try it? I want to know!  Do share:)