Book

instagram @kitchenettehome

Line listing

hlavní jídla

Tasting from the Weber Grill Academy

15. May 2013

Tasting from the Weber Grill Academy

A few days ago, I and my dad took part in the very inviting and inspiring Grill Academy in the center of Weber World in Tachlovice . So, you, food lovers, can not forget about this experience, at least visually, and welcome the beginning of the summer season together. I hope you do not have completely empty stomachs ...

The cucumber filled with stuffing with goat cheese

15. April 2013

The cucumber filled with stuffing with goat cheese

That long winter was really tiring and energy-consuming. I have to admit that I had something to do to run common things and so I have a computer of elaborate recipes, but to finish some was superhuman performance. So do not be angry that I have been neglected lately, but the spring fatigue and the expectation of our next baby took all my energy.) I guess now with the sun, everything will be better.) Last week I came across a shop with these round zucchini I always felt terribly inspirational, and so a recipe for spring spinach, goat cheese, quinoa ... filled with vegetarian recipe was born in my head. Obtain it, of course, as you are accustomed to the kitchenette, fill the pumpkin, tomatoes, peppers and add what you think and allow your supplies.) Serve as an appetizer for 4 or a light meal for 2 people.

Perfect chicken with stuffing

27. March 2013

Perfect chicken with stuffing

Still, I decided to add a recipe for a stuffed chicken before Easter. Although I normally avoid common recipes, especially because I feel like everyone knows and there is nothing to add but I still have a few important points in my head that can basically move this common meal forward, and I therefore feel that I have something worthwhile to pass on.

Moroccan vegetable secrets

18. March 2013

Moroccan vegetable secrets

Tajine is a dish prepared in one typical Morocco pot called the Tajine, which has a high conical lid that ensures the instantaneous flow of evaporating and collapsing liquids. It does not matter whether it is a mass meal or a vegetable. In essence, it is a long, slow-blowing process, where the most delicious juice is preserved. But do not worry, you can handle everything in any other quality pot with lid.

Salmon enoki rolls with teriyaki sauce

1. March 2013

Salmon enoki rolls with teriyaki sauce

This is one of the recipes I have prepared in Indonesia, it is very delicious and easy. Suitable as a guide or inspiration for an impressive appetizer or main meal.

Fish cake, fish meatballs

17. January 2013

Fish cake, fish meatballs

Something simple of warm landscapes, but also very easy to realize at home. I think a great inspiration for the barbecue but also a slight fresh change in the winter. Children have fish cakes very happy when you drop or peppers, so the mini burgers are hurrying not a kids party.

Chicken with lime, garlic and lemon grass

21. December 2012

So let's get out of those sweets, candy and other Christmas dishes, I got something from another jar for you. It is a bit of a preparation for what awaits you in the coming days because we are almost one foot in Asia, where we will be in the next few weeks. I'm going to have some insight under the lid of the local alchemists, so if Thailand and Indonesia are your cup of coffee, I will look forward to your presence and sharing passion in the kitchen.

Lamb rags

19. December 2012

Lamb rags

I love this way of cooking meat because it does not take too "active" time, the meat is like a cake and you can prepare it even if you know you will not later prosecute. Also, as a great part of a party or New Year's Eve board. I like a table full of different pickles with vegetables, flavors, herbs, sauces, bread pies, ... when everyone serves themselves according to their refined tongue, as it happened spontaneously, without food styling), home at home (that is, as an explanation for last picture, -).

Swedish meat balls

12. December 2012

Swedish meat balls

So, these great Swedish balls probably know everybody thanks to the Ikea chains, so there is nothing to tell you.) But as you know, I do not trust the blanks and I believe most of you, what you feel about my blog regularly, so I wrote a recipe .

Beef rendang

6. December 2012

Beef rendang

If you have not yet visited Indonesia and have not tasted one of the Asian versions, you can taste Paul's favorite. Paul Day, in his Sansho restaurant, which surely all the food fandists from Prague and the surrounding area know, rended 12 hours of boiled potatoes from top-class Czech meat, and I did not eat so great in Asia. Otherwise, if you are interested in getting such a piece of meat, Paul has also arranged for him to open the butchers of The Real Meat Society . Well, I would go to the kitchen to see under the lid several pots.)