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Pear marinated in port wine

20. February 2014

Pear marinated in port wine

As time goes on, and I'm still submerged in all the passionate things about cooking, I'm still in love with something new. On my amateur culinary skills, there is still some new experience. That I feel like a sponge that has overcome its adsorption skills any time. But no, and I know for sure, perhaps because of that passion, we can grow to infinity. Game with ingredients, tastes, smells, techniques ... It's fun!

BOTTLE CHICKEN AND TWO WINES

20. February 2014

BOTTLE CHICKEN AND TWO WINES

When you have a taste, prepare a luxurious, festive and healthy dinner at home, try the pheasant breast. By the end of autumn, I finally found my favorite butcher on the farmers' markets, and so I started a lot of new experiments.

Cheese cake

11. February 2014

Cheese cake

The cheesecake in this collection of puppets must certainly not be missed. I like her sweet-sour taste and suppleness. I also have one recipe since childhood. I have received several recipes from you and were almost exactly the same. This is perhaps just a little bit of a dessert of fruit. So it could be assumed that the recipe is perfect when so many of you have it tested to your maximum satisfaction. So I pass it almost in the original version. I personally like to swap the flour for whole wheat or buckwheat, which has proved very good in the puppets.

Buckwheat cake

7. February 2014

Buckwheat cake

Another recipe in the series of this collection of dolls, I got from Lenka. She published it on her blog , so you can look at the original. That's why it's useless to just describe it, and so I could afford to change it a bit. When the buckwheat ... it inspired me to the gluten-free direction, so the second part of the flour was replaced with a gluten-free mixture. For the structure is a better semi-grinding, but smooth flour will be fine. Sugar I replaced with rice syrup, which is one of the most acceptable carbs for the body. (Greetings to Stephen and our carbohydrate talks, you'll taste it.)) If you do not know rice syrup, it's thicker than honey, but relatively sweet. I replaced milk with oatmeal milk.

Sweet cake with chocolate pieces

5. February 2014

Sweet cake with chocolate pieces

The "puppet challenge" project, I'm going to start with this recipe, because it just started this community collection of our favorite recipes. Thank you all for sharing your imaginative cake ...

Chestnut soup

3. February 2014

Chestnut soup

It is a pity that we do not cook with chestnut as much as most of our closest European neighbors. But I'll try to make a little bit of it right now and write one of my favorite recipes. You may also catch.

Chestnut purée

1. February 2014

Chestnut purée

If you want to make your own aubergine puree, such as soup or sauce, here is a simple procedure ... Here's how to make a sweet chestnut purée that can be used to make wonderful cake creams or macronutrients.

Banana-chocolate cake

14. January 2014

Banana-chocolate cake

I know, for a few weeks, my contributions are not too much. But I'm back with my family again in Indonesia, and we still have our new smell, baby, still in our hands. So, cooking, baking and shooting time is really not the case.)

Deer leg with goya and port wine

29. December 2014

Deer leg with goya and port wine

I have a favorite farmer who still supplies me with great pieces of meat. We have fallen in love with ostrich meat and recently motivated me to modify the game that is the healthiest one. In general, and in short, the meat has a high protein content and a low fat content, with fat being high in the amount of unsaturated fatty acids. The game is dietary and healthy. Quality of life and slaughter, if carried out in accordance with hunting principles, is difficult to compare with other livestock.

Work like a nut

9. December 2013

Work like a nut

As I started to bake healthy laborers ... I really do not know if they can still call themselves laborers. They are fundamentally different. But their birth began with them.