And because almost every meeting wanted to take some recipes, it occurred to us one day that why not just take a camera and do not make a cookie from these meetings. Beautiful, charming, full of the pleasant atmosphere that always surrounds us and especially the imaginative recipes. Because it felt so terribly easy, we jumped straight into our straight legs of course. It was supposed to be such a piece of cake, and as it always was, it was a bit of a zidealized idea. Understand me well. Meetings are still great and we always look forward to ourselves and return home with that warm feeling. But put as many people to kick, keep a concept, get money for the press, get all recipe, agree on cover, title, title, binding, paper, ... and many other factors .... And last but not least with a good quality book, of course, is a bit more work ... Luckily, thanks to the fact that this whole party was somehow based and now heavily steer and stretches towards the successful goal of Lukáš Hejlík, there has been a leader for all that year, despite all the complexities kept the direction and touched us almost to the final. (Of course, we are sometimes very cheery by our urgency ... But pssst.) I have to thank him publicly here !!!! Bows are a born leader and you are still incredibly multifunctional and powerful !!!! I do not understand how you do it! ( Here's Luke's Instagram ).
And then there is also Adela, with its publishing house, Out of Caramel, which aims to publish beautiful and quality books, so it was a clear choice, except that it is a very good partner ( IG Adélka ). Adélka is the second helmsman and the gentle, quiet, nice, but effective force. In the meantime, she managed to bring a baby, a beautiful Angel, to the world, but it did not make her slow, and it is still a good and bad support for us. Thank you Andel and you !!! I'm so glad I knew you, thanks to this native cook.
I talked a little, but I feel like I should imagine the others. And you know what? I will continue the next post / recipe, where I will write about the gatherer again a bit more and introduce other important folks and my friends.
Before us, there is only one chapter at this time, one meeting, and on May 1 the cook should see the light of the world. :-D
And why did I talk about the soup recipe? I cooked it on a gastronomy that was held about a year ago, it was supposed to be the first chapter in the cookbook of this game, but it eventually became a so-called null chapter that will never be published, so I have a soup recipe for you try it out. It is really very good. I finally added some photos of that day Lucie Fenclova shot because she photographed the whole book very nicely. In my photos, the soup is yellow, I've given a lot of turmeric, if only you would have paused. :-)
The recipe is probably just that cream soups are fine when they are sprinkled with something when they have a texture when they crunch something here and there ... So if you leave it, do not miss cauliflower, chickpeas, spices and herbs for sprinkling. I have a favorite of Marks & Spencer spices called Roasted marocan spices. This soup was great and still beautiful because it also contains dried rose petals. But, of course, you can do with what you have written in the ingredients. Perhaps the soup will taste you!
Cauliflower Cream Soup with Chickpeas and Moroccan Spices
31. January 2018
You probably caught it, especially those who follow my instagram , which is Gastrokrouzek , but I have to bring this soup first by briefly introducing my friends with whom I "fused food". It started so that we met once in a while, like someone at home and a place for one to eat in the kitchen and hunt others, we cooked with each other. The subject was always predetermined, and then, somehow, a breakdown of what was fitting and close to whom. Then we got together on Day D and the free entertainment spinning around the meal could begin. We talked a little about the food, and they were kind of educated. It was great. Such a small family-cultural event full of fun and mental regeneration.
Postup
Preheat the oven to 200 ° C. Clean all vegetables and garlic, cut into pieces approximately 2 cm high and place on a large plate. Add a boiled chick peas, melt with olive oil, sprinkle with spices, salt, mix, and bake in the oven for about 25 minutes.
Remove part of roasted cauliflower and chickpeas aside. Bring the broth to the boil and add the remaining vegetables. Once the vegetables are soft, mix the soup for a delicate cream. Finally add the cream to soften, heat and serve with roasted cauliflower, chickpeas, fresh herbs and even a pinch of Moroccan spice.
