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Salad from a haircut with avocado, chickpeas and lemon dressing

22. February 2017

If you've been dropped or at least stuck with it, you might want to use this simple, simple recipe composed of 4 ingredients. It is true that it can be beautifully developed in different directions and I always have to do to preserve myself in the flavor only with lemon juice and garlic because somehow subconsciously is offered a spoon of tahina and honey. But if it goes a bit, try this simple lemon base and later experiment.

Onion marmalade with port wine

12. September 2016

Onion marmalade with port wine

A few months ago I received a beautiful email where Lucie, among other things, asked me about a good recipe for onion jam that she would like to serve with the foie gras ganache from the blog. It took me, but because I love this onion chutney or confession at home, I knew that I definitely had to recipe the recipe for all of you. So it took me, but the recipe is finally here and believe me that if you try it at home, you will not regret it. Especially pleased with male tastes. I even think it's a great gift, and because it's often hard to give men in the family, it could be a little tip for a useful and welcome gift. From a kilo of onions, prepare 700 ml of marmalade.

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.)

Whole wheat rye bread from yeast

30. March 2016

Whole wheat rye bread from yeast

Really good rye bread is like salt over gold. Such bread can be appreciated not only because it tastes great and, in conjunction with butter, a pinch of salt and fresh radish germ, radish or other vegetables, is simply a harmony of taste on the tongue, but also because its influence on our health is not quantifiable compared to wheat bread and, in particular, non-baked bread. Just remember that most of our immunity is formed in the intestines and if you know the following facts, there is nothing to add.)

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 .

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.)

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.

Greek couscous salad

15. July 2015

Greek couscous salad

If you ever need to drink more people with different tastes, try this salad. Not only is it relatively fast, simple, and it is not a problem to make it bigger and maybe even a little bit ahead, but it also tastes almost every mellow language. At the same time, it's not too exotic, so do not worry that it would not be suitable for one of these reasons. It is pleasant in summer because it refreshes and satires. Thanks to cheese and chickpeas it contains enough protein and can be a suitable main vegetarian dish or it can be an attachment to meat or fish.

Indian bread Kulcha

5. June 2015

Indian bread Kulcha

The fluffy and delicious Indian bread Kulcha is one of the most basic ingredients, as it is with bread, it is definitely worth examining. You will be able to serve him, for example, with Baba Ganoush , Mung or traditional Hummus, or fill him with cheeky cheeks or other meat with tamarind sauce. Thanks to its flexible structure, it is also very suitable for filling. It's the kind of bread that when you try it, you will receive it and the urge to prepare it again.

Celery puree

24. October 2014

Celery puree

It is a very nice attachment, which, if you do not prepare often, will certainly bring a new wind to your table. Celery purée is interestingly contrasting. It is delicate and tasteful at the same time. In the process of using the method, success in the form of full and beautiful taste of celery is ensured while maintaining the maximum of vitamins. If you ripen the celery traditionally, it is very important to choke the shortest time and the low performance, just to preserve the extraordinary flavor and not to prepare the tasteless purée.