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Borůvkovo-lemon summer cake

3. August 2016

The last few years with me in the summer led the cake cake Pavlov in many and many ways, but this year I have a new favorite. I have tried many versions and is always excellent, light and fresh and so ideal not just for summer. You can modify it by season and available ingredients. I hope and I hope it will become one of your family recipes that you will be happy to return for their simplicity and perfection. I certainly do. :-)

Strawberry tartlets with glaze from the port wine

22. June 2016

Strawberry tartlets with glaze from the port wine

I slowly get back to reality and with a small baby, my new family member is again going to recipe, cooking and shooting. How else than with him on his chest. I still owe you an article about how our youngest person has come to the world, but first let me have a great dessert to celebrate his birth.) Strawberry tarts are something I have to prepare at least once for a strawberry season. I know this recipe is classic, but the strawberries are incredibly decent and create such a great harmony that I just love, especially from seasonal strawberries that are full of flavors. But even this classic can be differently tuned and has many forms. I like this cream built on cottage cheese, lemon peel and lighter with a burnt pudding. Alternatively, you can add, for example, a mascarpone. In my cookbook you will find a recipe for a classic tartaletka corpus, I have modified it a bit and offered you two sweetening options. In one, cane sugar is used and in the second maple syrup, which can be replaced in the same ratio, for example, by rice, agave, corn syrup or other representatives of healthier carbohydrates in syrup consistency. Dough is made from wholemeal flour. The dough is sized to form 25 cm in diameter, and the dough that remains after the cut will still be used in two small 10 cm diameter cups. Or you can also use the whole dough on 6 small cups with a diameter of 10 cm.

Tartalettes with gorgonzola, caramelized fruit and walnuts

17. June 2016

Tartalettes with gorgonzola, caramelized fruit and walnuts

Today's recipe is about my most favorite ingredients in the kitchen! Gorgonzola definitely belongs to them. I love her in both sweet and savory cuisine and in combination with fruits such as pears, figs or baked grape wine is simply perfect. I wanted to prepare this recipe for you for a long time, and so when I called Sandeman Port wine to cooperate with me to create recipe for meals, which I like to blend with the port wines, I have not thought for a long time. Gorgonzola is great for port wines. Ports also definitely belong to my top ingredients, as some of you may have noticed, because not only here, but also in my cookbook, you are sure to be able to meet the recipes built on these wines.

Smokie from a young coconut

27. May 2016

Smokie from a young coconut

As I wait for babies to come, I finally got to this week, after a terrible time, that I do not have a diary full of some projects, meetings, cooking courses, and in short, it's just time to do things on the computer and on the table. I have to admit quite honestly that I even felt a bit burnt out. That I did not have enough time to enjoy each photo and I also feel that my pictures have been lately for nothing ...

Buckwheat with asparagus, pike and estragon

24. May 2016

Buckwheat with asparagus, pike and estragon

I have another seasonal asparagus recipe for you. It's my favorite combination with estragon dressing, and then there's also a bit about how to incorporate more buckwheat into our diet. The recipe on buckwheat buckwheat with oyster mushroom on white wine has taken over and you often tell me that you enjoyed it very much, so I hope you will enjoy it in this cleaner way too. I think with buckwheat it's mostly about habit. But if you can not just try it out, try a quino , by the way, we have it in the store now in economic and practical packaging in Bio quality . Of course, spring potatoes do not spoil anything.

aioli

17. May 2016

aioli

Aioli is basically a home-made mayonnaise and forms the basis of many traditional recipes, such as dressing for Cézar salad, when a couple of anchovies are added to the ingredients. I decided to brush up this classic, because if you use high quality ingredients and a bit of creativity, you can taste some great sauces, such as sandwiches, salads or as a wonderful dip that will dazzle everyone, even the children, with the vegetables!

Brownies with olive oil, pecan nuts and Maldon salts

13. May 2016

Brownies with olive oil, pecan nuts and Maldon salts

Like last year, I have been preparing several recipes for Minerva Olive Oil this year and then baking and cooking these recipes with journalists. The event took place on Tuesday and I think she did. Whoever watches my instagram certainly has captured some pictures. )

Oatmeal-apple pancakes

4. May 2016

Oatmeal-apple pancakes

In our home there are pancakes for thousands and one way evergreen, especially because of children who are surprisingly loving.) Here on the blog you can find many and many recipes, which I always try to modify to be healthy and, of course, the best. One of the last recipes were poppies , they were very successful for you, they are gluten-free and vegan, then you can also find whole-wheat , gingerbread , which are incredibly delicious, from blender , which are extra healthy and thanks to the blender are dried with dried fruit supplemented with mixed seeds, buckwheat-oatmeal , you are gluten-free and then pancake from Espuma . Another favorite recipe can be found in my cookbook ...

Oatmeal with avocado, stracciatella cheese, sprouts and black salt

25. April 2016

Oatmeal with avocado, stracciatella cheese, sprouts and black salt

I have prepared something for the salad of salad. You can find classic cup buckets here on the blog, but I have recently tried to prepare all sorts of salty and appetizing pancakes such as legumes, etc ... As the first swallow I have oatmeal, which is great because, thanks to apple puree, inside, slightly sweet, but crispy with corn starch, so it fits perfectly with cream cheese or stracciatella and avocado cheese. I think biting into a crunchy and warm base and feeling the cream flavor and avocado structure is simply an unbelievably delicious thing. Then they start to taste like raspberries, coriander and bits of salt.

Risotto from the remaining chicken roast

21. April 2016

Risotto from the remaining chicken roast

I have a great recipe for you and I hope you can find a relationship with him as well as my family. I do not know if your home happens to be chicken after grilling in the oven or baking. The warm up the next day is no longer a hit, and then you have the opportunity to use the meat, for example, in sandwiches along with sour cucumbers and mustard, that's not bad, but I have to say that little if that happens, in addition, you do not use the ointment that is tastefully valuable. I once inspired myself in a restaurant where I had a very good risotto, and then I was wondering how it was ready for a while. I do not know what their recipe was, it tasted so great, it was full of tastes, ... but I would bet that the procedure was as it is written down below. I really liked the idea of engaging and consuming the remnants, plus such a result! I think this meal is becoming more popular in our country than the roast chicken itself, so I sometimes add some thigh to the chicken, just to keep the rest and the day after tomorrow.