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rychlé

Salad from beluga and hairdresser

17. May 2017

Salad from beluga and hairdresser

I think every one of us will look at this healthier, lighter and perhaps detoxication diet at this time of year, and most of the day at work is the most sinister because we are fast-tracking something that is simple and not always completely healthy. So there was a theme to cook, prepare home for us to have something healthy, light and balanced on the second day at work. Even on instag, some of you are asking for such recipes. So I prepared two of them. They are both vegetarian, built on legumes and conceived so that they really taste great even the next day and even cold.

Linguine with fish fillet and tomatoes

20. April 2017

Linguine with fish fillet and tomatoes

Maybe sometimes it happens to you that there is a bit of fish left and what we are going to say, the fish are not quite ideal for heating. These pasta are great light meals, and you can use exactly that bit of a file. I often experiment with the recipe, and for example, the Green Balance is not a mandatory component. You can skip it altogether or replace it with a piece of avocado or hairdresser.

Moroccan lens with cauliflower, pumpkin and capers

31. March 2017

Moroccan lens with cauliflower, pumpkin and capers

One of my favorite variations of vegetarian meals inspired by Moroccan tastes ... The base, in the form of spices, is usually the same, based on Roman caraway or a mixture of roasted Moroccan spice, which is also beautiful because it is complemented by dried rose flowers. (I have my favorite from Marks & Spencer.) When cooking, I always improvise by season, current inventory ... and every time there is something new in the kitchen, the color and the scent of Morocco.

Croissant french toast nebo bread pudding?

16. March 2017

Croissant french toast nebo bread pudding?

If you are a lover like me, you love food and add to it the fact that it tastes best with an empty stomach and in the presence of loved ones, you will certainly also be lovers of family breakfast. I could have a few hours at breakfast and basically would go into brunche, and through lunch until dinner.

Chicken on honey, mustard and thyme

6. March 2017

Chicken on honey, mustard and thyme

I personally prefer to "cook" in the oven for the last few years, because in my current fast-paced life, full of children, work and other pitfalls, I like to have dinner almost alone. I do not make great illusions about the fact that there are fewer rushes in other families, so I think that similar recipes could also make life easier for you ... So basically, almost every day, fish, poultry or other meat or vegetables bake and then just add the fresh salad, legume, or other attachment at the quick dinner. So, these are recipes that do not burden me much in the evening hurry and allow me a lot of other things in the meantime. Chicken thigh meat is really good in the oven and new recipes are never enough, so I believe that this recipe will find some place for some of you.

Salad from a haircut with avocado, chickpeas and lemon dressing

22. February 2017

If you've been dropped or at least stuck with it, you might want to use this simple, simple recipe composed of 4 ingredients. It is true that it can be beautifully developed in different directions and I always have to do to preserve myself in the flavor only with lemon juice and garlic because somehow subconsciously is offered a spoon of tahina and honey. But if it goes a bit, try this simple lemon base and later experiment.

Gold Milk - Homemade Pharmacy

11. January 2017

Gold Milk - Homemade Pharmacy

During the winter we did not miss out on various colds and viruses. We did not even go to hot regions as we usually fly around Christmas, so I had at least the opportunity to refresh various babys councils, family recipes, and warm landscapes, too, and I bring a recipe for at least the home medicine that one of the great Balinézanka taught me. I am a great advocate of natural healing and I believe that the nature around us provides us with a huge amount of medicinal substances in commonly available crops. So when the flu comes back, try one of these recipes. I believe you will be surprised at their immediate and powerful effects.

Cod in a papillot

11. November 2016

Cod in a papillot

I've been programmed for a lot of years so I'm preparing fish at least once a week. Often we have a whole bake, and basically we prefer them naturally, and with some herb, herb butter or lemon peel. If I want to make a little bit of a meal and take her to the kids, we do fish in a papillot. We call it a fish pack.

Coconut Chia Pudding

18. October 2016

Coconut Chia Pudding

Chia seeds have a certain place in our kitchen for a very long time. I add them almost anywhere. To musli, dough, smoothie, dough. Under the slogan of chia, there are many recipes on the blog, and an article explaining what the seeds are actually like. They also work great as a thickener because of its hydrophilic properties, and so I published a recipe for the strawberry charm of marmalade some time ago. But for all chia pudding I looked a little through my fingers. They just did not seem too attractive to me, even though they are very healthy. Once I tasted the exotic version, and I could not understand why I was so busy for a few days. I started experimenting differently and the result is some really delicious recipes that can not be missed here. Chia Pudding is a delicate package of a great deal of protein, antioxidants, calcium and so important Omega-3 fatty acids. And because when you really start to use your home, you probably will not be happy with the commonly available packaging. So I have prepared some of these organic seeds in some bigger economical packages in practical sachets with a zipper some time ago. You can find them in my store along with BIO Quino under the Kitchenette brand.)

Baked gnocchi with broccoli and gorgonzola

10. October 2016

Baked gnocchi with broccoli and gorgonzola

A few years ago, I had a tasting menu in one of the luxurious Italian restaurants. The local chef was based on simplicity and quality raw materials. That's what I absolutely identify with him. I think that good food can be really simple and composed only of a few ingredients. However, it is essential that the ingredients are fresh and full of flavor. You know it. Tomatoes are a typical example and the dishes prepared from them can vary in diametrically depending on their taste and quality.