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Recepty

The finest scrambled egg

3. May 2012

The finest scrambled egg

I'm really curious about what our daughter's going to be like when I serve her breakfast like that today. ))

Dýňové rizoto

2. May 2012

Dýňové rizoto

My favorite risotto, which I cook when I do not crawl, is quick and easy.

Rhubarb butter cake

2. May 2012

Rhubarb butter cake

Another tart cake that convinced me that we just had to have a rhubarb in the garden, and then I started an intensive search and search for the raven tuber.

Glazed beet and stracciatella on wholegrain toast

2. May 2012

Glazed beet and stracciatella on wholegrain toast

It is a perfect appetizer or snack for this period and still very impressive. If it has not happened yet, you have to try the stracciatella cheese, get it completely! It comes from mozzarella, it is even finer, more creamy and sweeter. Otherwise, if it is not available, you can replace it with burrata or ricotta cheese. Burrata is something between mozzarella and stracciatella. It has the shape of mozzarella, but it is almost fluid inside. You buy in Italian grocery stores like wine & food.

Cod with celery

2. May 2012

Cod with celery

Refreshing appetizer or light summer main course. I was inspired by the visit of Cantinetto Fiorentino and Aldente. At the Cantinetta Florentina Restaurant, Chef Antonello showed us his new spring menu, the beauty of the fresh and sunny Italian grown vegetables such as artichoke, celery, tomatoes. In this case, you will not even need herbs, because celery gives it all. Tomatoes add sweetness and sourness.

French tongue

22. April 2012

French tongue

A little different recipe for classics from school canteens, but gourmet .. I think we never had a full Christmas or fresh sausage in our first two days and there is nothing better than this perfect pastry that has got its highlight a bit to promote ... And, by the way, Grand Marinier really knows, but if you omit it, so the recipe will work great ..

Exotic dressing with miso shiro and coconut oil

20. April 2012

Exotic dressing with miso shiro and coconut oil

Miso pastes are super healthy and therefore modern kitchens are trying to get involved in many recipes. For dressings, it is a great substitute for salt substitutes. For conservative opponents, good news, they do not know the difference ...)

Profiteroly

18. April 2012

Profiteroly

The best ones are freshly made, hmmmm, a pity that tastes and experiences can not be easier to convey, because it is just a miracle, they are slightly crisp and melt on the tongue. That delicate crispness lasts for about an hour, but they are also wonderful, fluffy and can last for 3 to 4 days in the refrigerator. There is also nothing easier than freezing some of them because they can be consumed right after they are removed from the freezer. So the ideal when an unplanned visit arrives.

Tomato soup

11. April 2012

Tomato soup

I am looking forward to the summer when the gardens are full of scented tomatoes and especially to those flesh that have a tasteful flesh and perfectly suited for these soups. Everyone can cook tomato soup and everyone is doing it for her, but there are some scrubs that I like to share with you because they can make the soup special. Such as tomato sprigs, which add a more distinctive aroma.

Muffins with cottage cheese and sun-dried tomatoes

10. April 2012

Muffins with cottage cheese and sun-dried tomatoes

Ideal salty muffins for a party and picnic or just a beautiful weekend in the morning. I can imagine them in all sorts of combinations and with various spreads and creams. Like eggplant, goat cheese, olive paste, anchovy cream, .. I totally merge saliva ..)