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II. Meeting Foodblogers at the Chef Parade

27. February 2014

II. Meeting Foodblogers at the Chef Parade

A second meeting of food bloggers took place in the name of sous vide and David Zeman of FORCOOK .

moučníky, dezerty, muffiny

Wholegrain cake with carrots and walnuts

24. February 2014

Wholegrain cake with carrots and walnuts

I received several recipes for carrot mug and were very similar. Minor differences, for example, in the addition of milk, yogurt, sour cream, kefir or a combination of two of these ingredients. Spices were also omitted somewhere and somewhere varied. Sugar was some more or less, sometimes even a combination with agave syrup. So I made a merger and passed the final recipe. But I think it is clear to you that if you do not have yogurt, you can use the sour milk. If you like working with healthier alternative sweeteners, here are some of them. But they differ in sweetness, so the amount needs to be adjusted. Agave syrup is moderately sweetish. If you do not want to go in this direction, or if you get your favorite syrup, use traditional sugar, the cake will still be.

Pear marinated in port wine

20. February 2014

Pear marinated in port wine

As time goes on, and I'm still submerged in all the passionate things about cooking, I'm still in love with something new. On my amateur culinary skills, there is still some new experience. That I feel like a sponge that has overcome its adsorption skills any time. But no, and I know for sure, perhaps because of that passion, we can grow to infinity. Game with ingredients, tastes, smells, techniques ... It's fun!

BOTTLE CHICKEN AND TWO WINES

20. February 2014

BOTTLE CHICKEN AND TWO WINES

When you have a taste, prepare a luxurious, festive and healthy dinner at home, try the pheasant breast. By the end of autumn, I finally found my favorite butcher on the farmers' markets, and so I started a lot of new experiments.

moučníky, dezerty, muffiny

Cheese cake

11. February 2014

Cheese cake

The cheesecake in this collection of puppets must certainly not be missed. I like her sweet-sour taste and suppleness. I also have one recipe since childhood. I have received several recipes from you and were almost exactly the same. This is perhaps just a little bit of a dessert of fruit. So it could be assumed that the recipe is perfect when so many of you have it tested to your maximum satisfaction. So I pass it almost in the original version. I personally like to swap the flour for whole wheat or buckwheat, which has proved very good in the puppets.

moučníky, dezerty, muffiny

Buckwheat cake

7. February 2014

Buckwheat cake

Another recipe in the series of this collection of dolls, I got from Lenka. She published it on her blog , so you can look at the original. That's why it's useless to just describe it, and so I could afford to change it a bit. When the buckwheat ... it inspired me to the gluten-free direction, so the second part of the flour was replaced with a gluten-free mixture. For the structure is a better semi-grinding, but smooth flour will be fine. Sugar I replaced with rice syrup, which is one of the most acceptable carbs for the body. (Greetings to Stephen and our carbohydrate talks, you'll taste it.)) If you do not know rice syrup, it's thicker than honey, but relatively sweet. I replaced milk with oatmeal milk.

moučníky, dezerty, muffiny

Sweet cake with chocolate pieces

5. February 2014

Sweet cake with chocolate pieces

The "puppet challenge" project, I'm going to start with this recipe, because it just started this community collection of our favorite recipes. Thank you all for sharing your imaginative cake ...

Collection of puppy recipes

5. February 2014

Collection of puppy recipes

Chestnut soup

3. February 2014

Chestnut soup

It is a pity that we do not cook with chestnut as much as most of our closest European neighbors. But I'll try to make a little bit of it right now and write one of my favorite recipes. You may also catch.

základní recepty

Chestnut purée

1. February 2014

Chestnut purée

If you want to make your own aubergine puree, such as soup or sauce, here is a simple procedure ... Here's how to make a sweet chestnut purée that can be used to make wonderful cake creams or macronutrients.