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hlavní jídla

Goose caldoun

11. November 2015

Goose caldoun

I thought you might enjoy a gooseberry recipe around St. Martin, especially because you could use the rest of the bones after the feast of the goose, which is always great, and I believe that most of your "recycling" recipes will please. Otherwise, in general, from each roast, you can still use the bones to prepare a really great thick broth full of flavor. In addition, it is also a holiday recipe from the times of the Magdaléne Dobromila Rettigová, so you will not leave your guests.) The caldoun was called poultry offspring and the sodden soup soup belongs even today to the Sunday table.

Mushrooms on coconut milk

10. November 2015

Mushrooms on coconut milk

I had to prepare for you, and so expand the mushroom recipes here on the blog about this amazing recipe for coconut milk. It certainly deserves the attention of especially those of you who love Asian or Thai cuisine. As I wrote earlier, preparing my mussels at home is really very easy. Buy these mussels in good quality and fresh ones no longer have such a problem, they are basically quite cheap. Be sure to keep them fresh, ideally they should be processed no later than 3-4 days after their harvest, depending on how they are stored. So be concerned about the date of harvest.

Frying with zucchini and pecorin

26. October 2015

Frying with zucchini and pecorin

This recipe has been waiting for you on my computer since our summer vacation "cottage" in Tuscany. It was a wonderful vacation, and in truth I did not have much time to take pictures and write prescriptions and I was really happy about it. You need to clean your head at times even from the work that you enjoy.) I took a vitamix and a contact grill and enjoyed the local ingredients. So the concept of recipes I did, if we were not somewhere in the local restaurants and taverns, was clear, and simple, fast food from local fresh sources. I'm sorry, photos of fritats are not too much, the sun was already treated, but I added some photos from our trip, just to provide a summer atmosphere and comfort.)

Creamy batat soup with a lens

23. October 2015

Creamy batat soup with a lens

I have another recipe I originally planned for in a new cookbook, but as you know, I do not know when I will find enough time on it and I would rather prefer to cook soup in these cold days and maybe you will enjoy it and it will happen once of your favorite, than the recipe lay in the drawer for several more months or years.

Stewed beef on red wine and rosemary

21. October 2015

Stewed beef on red wine and rosemary

Stewed beef is exactly one of the meals that I really welcome in the coming autumn, and I really like to cook. During the summer, I would probably be vegetarian without a problem, but when the autumn comes, I cook some soups and I cook some bacon, ragout or something once in a while. I do not buy beef too often, but if I do, I really care about it, and I always try to find some quality beef from controlled small breeds, organic quality or from a certified farmer.

Spinach-zucchini soup full of vitamins

16. October 2015

Spinach-zucchini soup full of vitamins

This is one of the first recipes I started preparing at home in vitamix . I also promise it for some time what vitamix have, so here it is.) Vitamix is often used in RAW restaurants, because it has great performance and it can also heat but not at boiling point. The temperature here is not controlled and adjustable, the mixer achieves high temperature and speed. And when I started working with him, I tried to use these qualities. That's why the shallots and then the garlic in the beginning will cut the fat in a small pot to get rid of the sharp taste of these ingredients for the cheese and at the same time they have gained their pleasant sweet and seasoning flavor. All the other ingredients are just mixed and heated to a temperature that is good for serving, so they retain the maximum of vitamins and their natural flavor.

Mungo pot full of abundance

6. October 2015

Mungo pot full of abundance

I like to use mungo beans in the kitchen. Maybe you've already tried Mungo Soup or Hummus Beans from Mungo Beans , which also belong to my favorite recipes for their simplicity and nutritional value of the resulting dish.) You can count on these beans generally here and learn that they are healthiest in the germinated form. That is why it is often also sprouted to put on ready meals. They are beautiful, juicy and crunchy. Like the soup, you can pre-crouch with a few days off and serve them for this, nor do I know how to correctly call a pot full of good, healthy and hearty food. Mungo eintopf? English would be a vegetarian stew ... In Asia some curry, because spice is similar ...) Well, please, please. I will then recite the name of the recipe according to the best fitting synonyms.) So far I have named it working and the name comes mainly from the historical concept where these beans should bring happiness and wealth. They probably knew the legumes were healthy and cheap at that time.

Avocados salad with chickpeas

28. September 2015

Avocados salad with chickpeas

This salad is a great appetite, but also a hearty main vegetarian meal. It is fresh, full of flavors and vitamins. Avocados and chickpeas are satiated, so if you serve it as an appetizer, small portions will be enough and will come for 6 people. If you plan it as a main meal, count this for 3-4 people.

Fruit pudding

21. September 2015

Fruit pudding

With the coming autumn we got a taste of something sweet and warm at home, and because I like to use whole wheat couscous for its simple and quick preparation, I worked with him. In any case, you can simply apply this recipe to peas or quinas . To prepare this gluten-free version, pour 200 ml of boiled quinoi or jelly, 200 ml of milk, 200 ml of water, and bring with the spices to the boil. Then just let the hinges stretch for 15 minutes. The rest of the procedure does not change anymore.)

Spaghetti with zucchini from one pan

20. July 2015

Spaghetti with zucchini from one pan

The inspiration and the way the recipe came here on the blog is somewhat unconventional. Maybe some of you know that I have worked for 12 years in the fashion industry and so on my instincts @kitchenettehome profile (I will love to see you there), I follow a couple of nice people from my life stage.