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Foie gras mousse

2. February 2015

Foie gras mousse

Recipe for a playful chef. I think that's what I call this, historically the second Recipe Kitchenette tv.) I myself often find myself in the kitchen as a small child in the land of wonders. The more I have different toys, this world seems to me unlimited, offering more opportunities for creativity and enthusiasm. So I wanted to prepare some salty delicacies for the waffles of the espuma.

Green buckwheat pancakes

28. January 2015

Green buckwheat pancakes

So, as I play with dough on pancakes, I often play with other recipes that kids love and I want to indulge them, albeit in a slightly healthier form but still delicate. This is the case ... One day I decided to mix the spinach in the dough besides the seeds, and I wanted it, there were the beautifully luminous green pancakes that carry some of the vitamins and minerals of a larger nutritional class than the usual classics. The taste of spinach or field does not affect negatively and the result is simply beautiful.

Ganache foie gras with creme brulee

16. December 2014

Ganache foie gras with creme brulee

When you have the desire to prepare some festive and really modern, appealing and innovative looking appetizer, you will find a recipe for this Foie gras ganache served and creme brulee. The whole procedure is very easy and I believe that even the less experienced will be able to help. Again, I offer you a recipe with sous vide and traditional technique and wish for beautiful holidays filled with the feast of well-being.

Salad with roasted pepper and goat cheese

12. November 2014

Salad with roasted pepper and goat cheese

My favorite combination ... Thanks to the distinctive taste of peppers, there is no need for any dressing. For me, it is a very pleasant harmony of flavor, which I always get the flavor at this time of year. Roasted garlic along with goat cheese and even a rucola, which adds even more spicyness, will make all the colors and tastes of autumn perfect. Also try a sandwich filled with these ingredients.

MUNGO Hummus

9. October 2014

MUNGO Hummus

Do you like Arabic cuisine? So you have to try hummus, which this time is not from chickpeas, but from cooked mungo beans. Otherwise, if you do not have the experience of classic hummus, you can basically do the same, just use a boiled chickpeas.

Coconut dressing

17. June 2014

Coconut dressing

Although the name sounds exotic, to prepare this dressing, there is nothing complicated. It was created simply and simply three years ago in Indonesia where coconut oil, which is the main ingredient of this dressing, is found on every corner. I try all year round, and twice in summer and when traveling to warm landscapes, eat a lot of fresh vegetable salads. And because the desserts are a joy to experiment, their math is simple, and at the same time they are an essential ingredient of a truly delicious salad, so one day, this "exotic coconut" dressing was born.

Artyčoky a la Romana

19. May 2014

Artyčoky a la Romana

Another recipe I invited Gianfranco Coizz. Whoever other than the native Sardinian should be able to pass this discipline to the Central Europeans best.

Herb butter from garlic

8. April 2014

Herb butter from garlic

In spring, lamb garlic laughs from every farmer's box, it's such a vanguard of other spring berries, and that's why we're having fun. I said I was going to give you inspiration and figure out what I was doing to him ...

Buckwheat Blini

5. November 2013

Buckwheat Blini

This recipe will be great for the upcoming holiday quarter. It is a very attractive and practical appetizer or fingerfood, both today and modernly called monotubes.)

Sepia risotto with calamari, prose, asparagus and algae

13. August 2013

Sepia risotto with calamari, prose, asparagus and algae

This recipe is a great opportunity to learn the sepia dye because the principle is still the same even if you use pasta. And that's what happened when I approached Gianfranco. So whether you want to cook exactly this amazing risotto, or to include other ingredients and skip some of it, because I understand that not everything is usually available, you can stick to the process and get inspired.