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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.)

Duck terrine

29. October 2012

Duck terrine

As the fog and cold go down every day, my appetite for meat, the roast, the cabbage in all ways is growing. When I'm almost afraid that from me, over the summer almost vegetarian becomes an absolute carnivore! I suspect I will not be the only one, because not only my loved ones are watching the same symptoms. So I put my back on it ...

Pilaf of mussels and saffron

16. October 2012

Pilaf of mussels and saffron

How did I browse the Cook Cooking School Provence several times, last time in a lamb recipe, I have come across many and many of what I have yet to give you ...

Roasted pumpkin with herbs

2. October 2012

Roasted pumpkin with herbs

For a long time, this very simple and great adjustment of the pumpkin has escaped, so I put it for you in the basic recipes, in case you're like it was me.

Autumn salad with plums

28. September 2012

Autumn salad with plums

Thank you very much to one of you who sent me this recipe a few days ago. I was very attracted to it and because I had all the ingredients in my home at home, I did not wait for it for a long time. It's great! The combination of sweet plums, spicy garlic and fresh salad is literally gourmet! Yum! Well, I'll have more reason to enjoy plum season each year. Thank you Peteo J.!

Moroccan aubergine

7. September 2012

Moroccan aubergine

So this is a great good that does not take too much time. It can be a charming appetizer or light meal.

Plain of Quinoi

28. August 2012

Plain of Quinoi

This is a recipe taken from cookbook Heidi Swanson, owner of the 101cookbooks blog and I love it very much, and our visit to the Quinoi badges is greatly appreciated. They can be varied in varying herbal formulas and adding, for example, cauliflower, broccoli, asparagus, leeks. You can serve them on their own or on the side with sauce, spreads or spreadable cheese, eg goats ...

Salad with squid

14. July 2012

Salad with squid

It is the flavor, aroma and atmosphere of the Mediterranean for me. Variety of octopus salad is countless, no less, this one belongs to my favorites. Every time I prepare him at home, I will remind you of the Andalusian tapas or the Balkans, and both of these places have grown to my heart. Another reason I like to cook an octopus is that my daughter loves her very much. For the first time, I tried the Mauritian version with aubergine, which was also excellent, it was not a salad, but a warm process, which I can fine-tune up, you can find it here ...)