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snídaně a brunch

Strawberry jam with chia seeds and vanilla

18. June 2015

Strawberry jam with chia seeds and vanilla

I think marmalade is something so familiar in our country that everybody has her memories of her early childhood and her idea of how she should look, smell and taste. My Moravian grandmother Jiřinka made great marmalades. Most of all marmalades I loved her cherry, but about that in another recipe. Strawberry marmalade made my grandmother perfect, and when I close my eyes, I still see the memories of the breakfast my grandmother was doing. I always had breakfast in the kitchen, everyone, except us two, was still asleep. I got a sweet lemon tea in a bulb mug and a saucer, just hot, which always tasted the same. To him I always got ready-made toasts with butter and marmalade on the plate.

Tamarind paste

9. June 2015

Tamarind paste

All Asian cuisine lovers have already tasted or at least heard of a sweet tamarind sauce, which is actually not so sweet. It is rather sour, but together with some other ingredients, it creates an amazing harmony of flavor. Sauces prepared from the flesh of these fruits are simply irresistible! Tamarind pods have a fairly long shelf life, so there is no problem importing them into Europe, so you can find a box full of brown pods quite often especially with Vietnamese greengrocer. These pods, originating from Africa, grow on huge trees, like manga, in all tropical countries.

Indian bread Kulcha

5. June 2015

Indian bread Kulcha

The fluffy and delicious Indian bread Kulcha is one of the most basic ingredients, as it is with bread, it is definitely worth examining. You will be able to serve him, for example, with Baba Ganoush , Mung or traditional Hummus, or fill him with cheeky cheeks or other meat with tamarind sauce. Thanks to its flexible structure, it is also very suitable for filling. It's the kind of bread that when you try it, you will receive it and the urge to prepare it again.

Asparagus with Dutch truffle sauce

28. May 2015

Asparagus with Dutch truffle sauce

Generally, I'm not trying to make recipes for the Kitchenette, but I still have a recipe for the Dutch sauce, mainly because I tasted a great version of it in the newly opened restaurant La Bottega (Tusarova) a few days ago. It would be best if I could convey to you all the feelings and emotions that came to me when the waiter laid a plate in front of my nose, and I just unconsciously launched out the truffles! The space around me filled out the familiar scent, it was such a feeling you were looking forward to even more tasting than when you ordered the food, then it was the soothing feeling that brought memories and associations to something familiar, familiar and pleasant, like better times.) And yes, their version of delicious white or green asparagus with the lost egg is served with a Dutch sauce prepared with a piece of truffle butter. Nowadays you do not read it, but an intense irresistible aroma reveals it.

Tuňákový dip

25. May 2015

Tuňákový dip

This is such a simple fresh and quick recipe that fits perfectly with the appetizer as a small appetizer, but will also delight children. If it happens to you, try it for pastries with fresh lettuce. It's a great analogy, and if you replace the mayonnaise with fresh cream cheese such as lucian, it will be a bit thicker and therefore more suitable as a spreader for a picnic.

Baked goat cheese with figs

18. May 2015

Baked goat cheese with figs

Baked goat cheese with figs and a drop of honey is probably one of my most beloved temptations, so I feel it should not be missing here. The recipe has been a long time ago, it's just not the time to finish it, but now I'm going to a little computer cleaning and I would finally like to prepare all the unpublished recipes to the final form and I will serve them for you.

Acknowledgments and small reports

18. May 2015

Acknowledgments and small reports

You know, it's probably a well-drafted song, but I've got a lot of the last year and a half! It started to accumulate when I got bigger from a small blog and I decided to publish a book , a second-born son was born to cook and all the things I invented a Kitchenette shop to get things that I often get you ask, or those that have not been bred and I have begun to import here. And to make it really small, I also started to commercialize. But this is not the contribution, it's just an introduction. Today I would like to give you a small report from the Aperol Food blog winners' announcement Thursday in 2014! So in my totally busy and full day I'm just going to the terrace behind the keyboard to write a few lines and express a deep thank you to ALL!

Halloumi with sweet cherry tomatoes

23. April 2015

Halloumi with sweet cherry tomatoes

And here is the second promised recipe to go to the "Aperitivo Moment" competition.

Crunchy pollen with pear and gorgonzola dolce

22. April 2015

Crunchy pollen with pear and gorgonzola dolce

The aperitifs are now ripped with a bag and so I have two tips for you to find an easy but gourmet finger food that fits the aperitif.

Oatmeal flakes from blender

16. April 2015

Oatmeal flakes from blender

This recipe I have prepared for you mainly because thanks to the mixer you can take advantage of all the benefits that natural products bring, and that is something I always try to find and dust in the kitchen. Of course, the quality of the ingredients is very important, for example, whether the dried fruit is still sulphated or exfoliated. Our pancakes are whole grains and partly oat.