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Spring turkey roll

21. March 2012

Spring turkey roll

This recipe was quite spontaneous, I could say what the house gave, because I bought a good turkey meat after a long time around which I went home and thought what to do with it. So I yelled last night what I found in the fridge and something very good was created that I would like to share with you .. Super Easter Recipe.

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Cheese Profiteroles

16. March 2012

Cheese Profiteroles

This recipe is inspired by my friend Brennan, who had prepared a wonderful party some time ago at home. In the middle of the table was a bowl filled with these cute cheese profiterol, otherwise known as Gougères, which still smelled the whole apartment. They are very good on their own or you can get different spreads. So, when I invented a finger food menu for filming in Blue Light, it seemed very practical and gourmet. I filled them in two ways, but they are calling for many and many variations ... Thank you, Brennan!

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Profiteroly salad, grilled aubergine and garlic spread

16. March 2012

Profiteroly salad, grilled aubergine and garlic spread

This I attach as an inspiration for how to promote domestic cheese profiteroles ...

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Profiteroly - roasted beetroot, meatballs, cucumber, cheddar

16. March 2012

Profiteroly - roasted beetroot, meatballs, cucumber, cheddar

Inspiration to fill home cheese profiterols ..

moučníky, dezerty, muffiny

Juicy and crunchy apple pie

15. March 2012

Juicy and crunchy apple pie

The sun came out and I'm thinking about the summer fruit and all those scented cakes. Well, I can not wait, so I decided to share with you a great recipe that allows you to enjoy crispness and juice at the same time. Try it with apples, and experiment with plums, apricots, sour cherries, or some seasonal fruit when it comes to summer.

Crispy oatmeal

9. March 2012

Crispy oatmeal

They love to taste these muffins, because they are fast, healthy, really tasty, tender and superbly sweet and crispy on the surface. If you have some time left, try baking them without paper baskets, only in muffin molds and bake them on the grid after baking. I was surprised at what we often come to.)

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Quiche

7. March 2012

Quiche

I have a few recipes for Pâte brisée, or a delicious dough (on a salty cake), so I did not know which one. Here's a classic from Jilie Child, whose cook is simply amazing what information and sketches are exhaustive, and that's the key , how to handle seemingly complex recipes, because the spell is just a few simple secrets.

Caramelized Fennel

7. March 2012

Caramelized Fennel

For a long time I did not know the advice of this beautiful vegetable, probably because at home, its use did not have much tradition, so if you have the same, try this version of fennel, it is charming. You can use it as an appetizer or an attachment. If, as for fennel, you are a professional, here with some recipes. In this period, it is sold quite as well as pumpkins, root vegetables and other typical raw materials for this period. Great salads with finely chopped fennel, but about other times ...

Boršč

4. March 2012

Boršč

At home, we all love him. I cook always full, the biggest pot I own, and eat it with great taste for three days, I mostly leave the ingredients of pork. In a few recipes, I saw even smoked, but it is not quite common, and it is especially useless because the borscht is simply full of taste and perfect as it is.

Blue Light bar

29. February 2012

Blue Light bar

Two weeks ago, full of sunshine and joy of cooking, food and blogging, I talked to my friend Petra Svarinská (the owner of the vivid casting agency), who was working on the independent film director Hicham Boutaleb. And right now the story started ...