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Pot zucchini gingerbread

20. August 2013

Pot zucchini gingerbread

And now one recipe for ordinary mortals after the series of proctors. It will probably fall into your eye, especially if you have a garden and grow courgettes on it. Those smaller, tastier delicious, enjoy and if you have a break, it is right now, come with it. Here you can use it perfectly. Gingerbread is beautifully trained and will last for so long. If you want to make it different, you can add dried raspberries or cranberries to the dough or add chocolate or lemon juice to the dough.

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.

Black linguine with St. Jacob's mussels, lemon peel and edible flowers

9. August 2013

Black linguine with St. Jacob's mussels, lemon peel and edible flowers

Morning hounds

6. August 2013

Morning hounds

These little balls almost breathed my breath. I did not expect much from them. It was one of my spontaneous attempts from the urge to cook something, but no weight in sight and the late night time on my watch ... So I took the baby food pouch I brought with me and based on my positive experience with bread without kneading (no quack was out of sight) I mixed a few simple ingredients from the eye in the bowl. Bread without kneading, bread is based on the principle of replacing the lengthy kneading with long pacing, so it practically takes a little while and then rests for a long time. Dough requires a minimum of dried yeast and is very sparse, just because it releases enough gluten and everything works as it should. Bake in a heated cast iron or ceramic container with a lid that creates a microclimate and provides a pleasant acrylic crust without the smell of the oven ... These balls can be bled on a plate or muffin mold. They are characterized by large meshes, suppleness and crisp crusty crust.

Raw carrot mungo salad with mint and coriander

1. August 2013

Raw carrot mungo salad with mint and coriander

Another recipe from the drawer that I prepared in January in Indonesia, but after coming back home, it seemed to me a little out of the "climate" bowl. And now it suits it perfectly. It is a combination of healthy ingredients and Thai flavors. You can improve the dressing by replacing the salt with a paste. And the main, protein-rich, vegetarian way you can make it by adding cooked quinoi, bulgur or buckwheat.

Summer fruit profiteroles

29. July 2013

Summer fruit profiteroles

I paused for a few days, so I apologize to the constant visitors. But I closed my cottage in the mountains, enjoyed summer, family, friends, shame, pregnancy, but also worked diligently on a cookbook that I will give one day.) And since there is almost no phone call from this place, there is nothing left , than to forget for a while that I have a blog.

Bolo do caco (kah-ko)

18. July 2013

Bolo do caco (kah-ko)

The recipe for this fantastic sweetmeal loaf of bread I brought from Madeira. There would not be a restaurant that would not serve as a cottage. It almost seemed like a matter of national pride. Served warm, filled with garlic butter.

French rhubarb pies

26. June 2013

French rhubarb pies

I named it French, because I just put such cakes in memories of France. But the recipe is from Lenka who sent me their favorite version of the rhubarb in response to my gluten - free rhubarb-apple almond cake . Is perfect. I recommend not to omit the ginger and add some other spices. I like to use cardamom, cinnamon, and ground dried ginger. My cake is from Greek yoghurt and homemade eggs from my aunt from Morava, so it is so yellow ...

Strawberry pie made from homemade leaf dough

18. June 2013

Strawberry pie made from homemade leaf dough

The recipe for home-made dough I added to the kitchenette last summer, so you can look back at the recipe for sour cherry sauce with the liqueur and perhaps inspire you by adding seeds and alcohol.

Strawberry dessert with balsamic reduction

17. June 2013

Strawberry dessert with balsamic reduction

Every time a strawberry season begins, I remember this recipe. I once tasted this combination of strawberries, balsamic reduction and vanilla cream in one restaurant, and since then she has been quite domesticated at home. Balsamico raises the whole dessert for something special and spicy. Anyone who likes mint may even push a little.