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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 ...

Coleslaw

7. April 2014

Coleslaw

World-famous salad, whose main ingredient is cabbage. You who come here more often, you know that over salads and dressings, my mother is the greatest expert in my family, so I invited her this time.

Linguine with Taggias olives, capers and breadcrumbs

2. April 2014

Linguine with Taggias olives, capers and breadcrumbs

This is another recipe from Gianfranco Coizza's kitchen ( here you will find a little bit about it and the chef's in kitchenette project ), but this time I bring it with his approval as a report from our common first spring BBQ . It's a real blessing to have a delicious companionship with friends and family to taste Mediterranean delicacies. Thank you very much and I look forward to many other similar weekends.

Cake with walnuts and nuggets

20. March 2014

Cake with walnuts and nuggets

The recipe sent to me by Adel I decided to publish exactly the way I got into my hands and to just add to the notes of possible alternatives or changes. This is finally a cake that filled my favorite, big cast iron form I once found in an antique.

Veal cheeks on white wine

19. March 2014

Veal cheeks on white wine

This calf's cheek was one of the first recipes I tried with sous vide . The cheeks are great and they are the theme of rather luxurious restaurants. There is even little to see at butchers. I have been lucky for several times in the SVĚČEK butcher on Štefánikova Street. It's a great butcher shop with nice people who like to do whatever they can. It even gives you ideas and inspiration to modify that particular piece. Meat is from organic or organic breeds and aged. He likes to buy you vacuum. Among other things, the ambience opens the new Meat Mask in Prague on Dlouhá Street. So if we can expect the same quality we get in their restaurants, there will be another great deal.

Daddy's cake

10. March 2014

Daddy's cake

This sweet recipe sent Paul and let me name her father, because her words to this recipe breathed a beautiful family soul. It will come to me that the classical marble marble cobweb would certainly not miss it, so I attach an original recipe and look forward to your responses. Pavli Daddy, she likes her best without cocoa, pure white.

Confit duck with a reduction in port wine

6. March 2014

Confit duck with a reduction in port wine

This recipe is designed for sous vide , but can also serve as inspiration for other lovers of this taste and old fashion style.)

Chocolate fondant

3. March 2014

Chocolate fondant

If a dessert was to be called passionate, it would certainly be these decadent, bitter-sweet, chocolate fondants with a liquid hot heart. It is amazing that they are not really difficult to prepare, and that everyone can handle them. You make them a little bit short, but I still have a few tricks to make life a bit easier .

UNDER VACUUM [SUU VID]

27. February 2014

UNDER VACUUM [SUU VID]

Sous vide means in a vacuum. It's a technique discovered in France in the 1970s, where you can cook food under a precisely controlled temperature, a precise time packed in a vacuum and immersed in a water bath. Until recently it was a matter of purely luxury restaurants. But as the gastronomic literacy of non-professional chefs increases, coupled with interest in molecular cuisine, this miracle is gradually leaking into our layers. Even manufacturers have adapted to demand and have begun to produce smaller and affordable versions for households, but no less. It is important to keep the temperature accurate, which can vary within a tenth of a degree.

Wholegrain cake with carrots and walnuts

24. February 2014

Wholegrain cake with carrots and walnuts

I received several recipes for carrot mug and were very similar. Minor differences, for example, in the addition of milk, yogurt, sour cream, kefir or a combination of two of these ingredients. Spices were also omitted somewhere and somewhere varied. Sugar was some more or less, sometimes even a combination with agave syrup. So I made a merger and passed the final recipe. But I think it is clear to you that if you do not have yogurt, you can use the sour milk. If you like working with healthier alternative sweeteners, here are some of them. But they differ in sweetness, so the amount needs to be adjusted. Agave syrup is moderately sweetish. If you do not want to go in this direction, or if you get your favorite syrup, use traditional sugar, the cake will still be.