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Carousel with cranes over baby cots

25. October 2013

Carousel with cranes over baby cots

Origami carousel

moučníky, dezerty, muffiny

Pear cake with ginger and molasses

14. October 2013

Pear cake with ginger and molasses

I would say this cake as a personal discovery of this pear season. He is great!!! The truth is not one of the most attractive visuals, but it definitely returns to your taste.

Welcome with Ruben and then we'll cook again.)

9. October 2013

Welcome with Ruben and then we'll cook again.)

Since the kitchenette is a blog and a blog for me very personal, let me go back to new and new recipes to celebrate the arrival of our son Ruben with all of us. And other very personal experiences.

moučníky, dezerty, muffiny

Swiss walnut-chocolate cake

16. September 2013

Swiss walnut-chocolate cake

With chilly days you may want some chocolate vices, and for this case, I attach a new recipe that is really great.

Rib-eye steak burger

25. August 2013

Rib-eye steak burger

This article is, but not at all, a recipe. Rather, I try to pass on the knowledge and experience I have gained from other professionals in the last season. And it came a little spontaneous when I prepared this burger steak.

moučníky, dezerty, muffiny

Pot zucchini gingerbread

20. August 2013

Pot zucchini gingerbread

And now one recipe for ordinary mortals after the series of proctors. It will probably fall into your eye, especially if you have a garden and grow courgettes on it. Those smaller, tastier delicious, enjoy and if you have a break, it is right now, come with it. Here you can use it perfectly. Gingerbread is beautifully trained and will last for so long. If you want to make it different, you can add dried raspberries or cranberries to the dough or add chocolate or lemon juice to the dough.

Chef's in kitchenette

Sepia risotto with calamari, prose, asparagus and algae

13. August 2013

Sepia risotto with calamari, prose, asparagus and algae

This recipe is a great opportunity to learn the sepia dye because the principle is still the same even if you use pasta. And that's what happened when I approached Gianfranco. So whether you want to cook exactly this amazing risotto, or to include other ingredients and skip some of it, because I understand that not everything is usually available, you can stick to the process and get inspired.

Chef's in kitchenette

Black linguine with St. Jacob's mussels, lemon peel and edible flowers

9. August 2013

Black linguine with St. Jacob's mussels, lemon peel and edible flowers

chléb a jiné pečivo

Morning hounds

6. August 2013

Morning hounds

These little balls almost breathed my breath. I did not expect much from them. It was one of my spontaneous attempts from the urge to cook something, but no weight in sight and the late night time on my watch ... So I took the baby food pouch I brought with me and based on my positive experience with bread without kneading (no quack was out of sight) I mixed a few simple ingredients from the eye in the bowl. Bread without kneading, bread is based on the principle of replacing the lengthy kneading with long pacing, so it practically takes a little while and then rests for a long time. Dough requires a minimum of dried yeast and is very sparse, just because it releases enough gluten and everything works as it should. Bake in a heated cast iron or ceramic container with a lid that creates a microclimate and provides a pleasant acrylic crust without the smell of the oven ... These balls can be bled on a plate or muffin mold. They are characterized by large meshes, suppleness and crisp crusty crust.

Raw carrot mungo salad with mint and coriander

1. August 2013

Raw carrot mungo salad with mint and coriander

Another recipe from the drawer that I prepared in January in Indonesia, but after coming back home, it seemed to me a little out of the "climate" bowl. And now it suits it perfectly. It is a combination of healthy ingredients and Thai flavors. You can improve the dressing by replacing the salt with a paste. And the main, protein-rich, vegetarian way you can make it by adding cooked quinoi, bulgur or buckwheat.