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Roast duck with Port wine and figs sauce

25. June 2012

Roast duck with Port wine and figs sauce

A few weeks ago, I participated in a course on boning, baking and the right treatment of quails, chickens, ducks and geese at the Prague Culinary Institute where we learned, among other things, not to cast, to pour and still keep the heat from the oven and to grilling poultry, so that the hot air flows from all sides, and the meat was not more stewed than baked ... In Prakulu we have gained many and many other super practical and functional information about which I could discuss here on the other two pages, but that was just an introduction to explaining a little unconventional procedure . So I applied my new experience to this favorite recipe and improved it a bit.

Ibiškovo-mátový ľadový čaj

21. June 2012

Ibiškovo-mátový ľadový čaj

Inspiration for summer hot days. Hibiscus tea is very refreshing, acidic and together with mint makes a very pleasant taste.

Cherry pie made from home-made dough

20. June 2012

I always did not want to go into these recipe with the feeling that it's too complicated and my efforts would come to grips. Despite all pessimism, I tried it and I can recommend it to all of you! I know, I know why waste time when every sepermarket has a full fridge of several kinds of leaf dough, but I can imagine what they might contain if it lasts so long ... And, moreover, the taste was really exceptional, it's just domestic. I also use bio or farm food ...

Brusketa with goat cheese, cherries and mint

18. June 2012

Brusketa with goat cheese, cherries and mint

Beautiful summer appetizer for lovers of sweet savory flavors.

Cognac cake from yoghurt dough

18. June 2012

Cognac cake from yoghurt dough

This is also a recipe that we have been using for a long time in our family. It is very simple and fast. He was always on the cottage, originally on the whole plate (one of Holland's big yogurt ..), but because we like fresh pastry, I prefer to make a small cake more often ...

Sweet cake with curd-chocolate filling

17. June 2012

Sweet cake with curd-chocolate filling

It is a shame that you can not taste instead of reading an introduction, this dessert speaks for itself! It's unreal poetry! I do not claim to be a diet, but it is worth sinning. She has everything I want from a perfect dessert. She is crunchy and juicy, fluffy and fragile, full of flavor and aroma, and I like quark with lemon peel and nutello ...

Cherry whole grain pie

17. June 2012

Cherry whole grain pie

Because there is a season of cherry and sour cherries, I have another recipe for a whole-grain cake for you. Everything will work with smooth flour, and it will probably be even more delicious, but why not enjoy a little healthier. I used homemade smooth wheat flour at home so 100% whole grain.

Rhubarb dessert with almond crumb

15. June 2012

Rhubarb dessert with almond crumb

Because rhubarb is never enough, I have another fast dessert for you. I also offer a gluten-free option for celiac disease ...

The focus of thousands of colors, flavors and aromas

13. June 2012

The focus of thousands of colors, flavors and aromas

I started at home to make fociaccia, mainly because I wanted to try a stone on the grill, which is for example for baking tortilla, Indian bread and pizza ... The original recipe taken from Vegetarian LIVING magazine is for baking in the oven, so no fear and hurááá ! It's a great barbecue, but also an excellent home-made starter.

Rhubarb cake with coconut oil

13. June 2012

Rhubarb cake with coconut oil

Coconut oil gives the coconut a delicate flavor of coconut, which is all but delicate. It's definitely not a coconut, but it will improve it and make it a little healthier. At home, I also use whole wheat flour everywhere and, if not 100%, at least 50% ... Of course everything will work with smooth flour and you will enjoy the visually beautiful contrast of yellowish-white dough and golden brownies and edges.