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hlavní jídla

Oysters, oysters, oysters

17. February 2017

Oysters, oysters, oysters

What do you think first when you hear the Oyster password? I think some clear information will appear immediately. Like, for example, they are almost like a stone looking like a nuisance clam, even though they actually make me poetically beautiful and take pictures of them. Some of them even can make pearls. Then you might think that they are very popular in most parts of the world, but they like them on the American continent, for example, gratinated, grilled or otherwise heat-treated. In Europe, among the selected delicacies, not only are the luxury restaurants, but as the time is getting faster, the transport of seafood is almost at the speed of light and therefore you can enjoy them in great quality and freshness almost everywhere.

Cod in a papillot

11. November 2016

Cod in a papillot

I've been programmed for a lot of years so I'm preparing fish at least once a week. Often we have a whole bake, and basically we prefer them naturally, and with some herb, herb butter or lemon peel. If I want to make a little bit of a meal and take her to the kids, we do fish in a papillot. We call it a fish pack.

Baked gnocchi with broccoli and gorgonzola

10. October 2016

Baked gnocchi with broccoli and gorgonzola

A few years ago, I had a tasting menu in one of the luxurious Italian restaurants. The local chef was based on simplicity and quality raw materials. That's what I absolutely identify with him. I think that good food can be really simple and composed only of a few ingredients. However, it is essential that the ingredients are fresh and full of flavor. You know it. Tomatoes are a typical example and the dishes prepared from them can vary in diametrically depending on their taste and quality.

Beet soup served with smoked trout, cream and dill

6. October 2016

Beet soup served with smoked trout, cream and dill

A few months ago, before the birth of our youngest, I photographed a new electrolux cookbook and besides the fact that I photographed and decorated meals, I also contributed two recipes. I would be sorry if I could not just have this recipe put on the blog for you because it is definitely worth trying! Beet soup is quite common. You may not want to taste each other, but if you put it on a strong beef broth and still cling to a cake, it could please even the demanding boarder. I did it within ten days twice. This soup is served with smoked trout, sour cream and dill, which is a very interesting and pleasant symphony of tastes that tastes even for our children. In addition, it belongs to the category of entertaining dishes, the fact that the beet is healthy, it is probably not even necessary to speak. And why fun? Our children are enjoying her satin red color, Ruben is cheerful of bloody lips and chin and I think she might just taste it for her!

Veal chops with pine nuts

19. September 2016

Veal chops with pine nuts

For the time Kitchenette lives, I've been putting a lot of recipes here, which is very common in our home, and there are a few that have been waiting for a long time. These are mainly those meals that I cook most for dinner, when there is no time for some photography. Moreover, I do not like to serve a bit of faded meals or those that just exceeded my imaginary peak and their qualities are on the decline. And I have quite a lot for you.

Buckwheat with asparagus, pike and estragon

24. May 2016

Buckwheat with asparagus, pike and estragon

I have another seasonal asparagus recipe for you. It's my favorite combination with estragon dressing, and then there's also a bit about how to incorporate more buckwheat into our diet. The recipe on buckwheat buckwheat with oyster mushroom on white wine has taken over and you often tell me that you enjoyed it very much, so I hope you will enjoy it in this cleaner way too. I think with buckwheat it's mostly about habit. But if you can not just try it out, try a quino , by the way, we have it in the store now in economic and practical packaging in Bio quality . Of course, spring potatoes do not spoil anything.

Risotto from the remaining chicken roast

21. April 2016

Risotto from the remaining chicken roast

I have a great recipe for you and I hope you can find a relationship with him as well as my family. I do not know if your home happens to be chicken after grilling in the oven or baking. The warm up the next day is no longer a hit, and then you have the opportunity to use the meat, for example, in sandwiches along with sour cucumbers and mustard, that's not bad, but I have to say that little if that happens, in addition, you do not use the ointment that is tastefully valuable. I once inspired myself in a restaurant where I had a very good risotto, and then I was wondering how it was ready for a while. I do not know what their recipe was, it tasted so great, it was full of tastes, ... but I would bet that the procedure was as it is written down below. I really liked the idea of engaging and consuming the remnants, plus such a result! I think this meal is becoming more popular in our country than the roast chicken itself, so I sometimes add some thigh to the chicken, just to keep the rest and the day after tomorrow.

Spring Fryer I.

14. April 2016

All those bright green spring ingredients full of a distinct and fresh taste called me into the word and lured them to make a spring fritter. I used the peas frozen, but because I buy petit pois from M & S, which is tiny, incredibly sweet and my children love him, so I keep him in the freezer. Frying is really an absolutely simple meal, but with the simplest meals, the quality of ingredients and their taste is most important. Otherwise, this pan full of perfection can turn into an absolute fiasco! In a good fryer you can really feel the taste of each ingredient and enjoy it. As with sweet peas and onions, young potatoes, etc .. With ricotta, this vegetable makes a pleasant and creamy sweet taste and I immediately thought it would be a bit of lemon peel. I love her and I give it to many meals, but here I will decide whether to involve her too.)

Beef masaman curry

9. March 2016

Beef masaman curry

Mussaman curry belongs to one of my favorite Thai dishes. It is delicious due to coconut milk, slightly spicy, sweet and its taste is truly unique. He's a tongue-shifter. You can prepare it for vegetarian or lamb or chicken.

Red wine bottle with carrot, fennel puree and lemon fennel oil

29. February 2016

Red wine bottle with carrot, fennel puree and lemon fennel oil

In the winter, we are especially popular with calf cheeks, whether roasted or stewed or ideally prepared in the Sous Vide bath , which is ideal for this type of meat and is also practical. I have prepared for you a recipe for our other favorite treatment, namely red wine. On the blog you can also find cheeks on white wine with shallots and shitake mushrooms that are also amazing. But for the change I prepared an earther version of red wine and root vegetables. I have enriched the recipe with fennel puree and fennel-lemon oil .