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Beautiful Christmas 2014 and New Year 2015

24. December 2014

This year was exceptional for me and Kitchenette. It has become so positive that I do not even know what to start with. I spent it in the presence of my amazing little son Ruben and the cloud of creative energy. She finished and released my first cookbook. I believe that all the energy in it has paid off that the book has succeeded and likes you all you bought it to support the existence of this blog.

Plum cake with almonds

17. September 2014

Plum cake with almonds

I have a pretty busy time in all the preparations for the baptism of the cook, the busy business, the kids, and so on ... :) Well, you can imagine it ... But I did not resist the plum season and prepared a beautiful almond and a pretty healthy recipe. My cake has a dark dough because it is from full-fat wholemeal flour, and my agave nectar is dark, darker than maple syrup, so your result may be a very light dough, depending on the flour and other ingredients you choose to use .

Belgian waffles from Brussels

25. August 2014

Belgian waffles from Brussels

The true Belgian waffles are divided into two types - those from Liege and those from Brussels. I had a little love for the baking of my waffles, and tried both of these kinds, then the waffle waffles and the quick-edged waffles. So if you buy a whale, you will not be bored because there are many variations, even perfect salty breakfast options. It's a toy that does not hurt me so fast.

Burger buns

1. July 2014

Burger buns

During the summer season, beautiful weather, the barbecue "sous vide" http://www.kitchenette.cz/clanek/206-sous-vide-suu-vid preparing everything that perhaps I can not, I went through the hamburger again. Mostly, when something catches me, I try it in many ways and I'm trying to perfection. So I tested different kinds of meat again, and it probably will not surprise you that OUR MEASURE and The Real Meat Society are winning me in terms of resources. They are unmatched! And the burgers themselves prepare themselves by adding only herbs (great is goodbye), salt, pepper and some water. If I have time and I do not underestimate this kind of care and preparation because it brings great fruits, I will give them for 2-4 hours to the sous vide bath at 55 ° C.

Pohankovo-oat flakes

5. June 2014

Pohankovo-oat flakes

Who would not do the day?

Viennese apple cake

18. April 2014

Viennese apple cake

This is divine, it does not even have the structure of a classic doll, but its sophistication, juice and taste is worth it. It has an exceptional structure due to curd, apples and semi-thick flour. It's definitely worth a try, I've been baking her three times.) Here I attach a link to a collection of puppy recipes. ...

Cake with walnuts and nuggets

20. March 2014

Cake with walnuts and nuggets

The recipe sent to me by Adel I decided to publish exactly the way I got into my hands and to just add to the notes of possible alternatives or changes. This is finally a cake that filled my favorite, big cast iron form I once found in an antique.

Wholegrain cake with carrots and walnuts

24. February 2014

Wholegrain cake with carrots and walnuts

I received several recipes for carrot mug and were very similar. Minor differences, for example, in the addition of milk, yogurt, sour cream, kefir or a combination of two of these ingredients. Spices were also omitted somewhere and somewhere varied. Sugar was some more or less, sometimes even a combination with agave syrup. So I made a merger and passed the final recipe. But I think it is clear to you that if you do not have yogurt, you can use the sour milk. If you like working with healthier alternative sweeteners, here are some of them. But they differ in sweetness, so the amount needs to be adjusted. Agave syrup is moderately sweetish. If you do not want to go in this direction, or if you get your favorite syrup, use traditional sugar, the cake will still be.

Cheese cake

11. February 2014

Cheese cake

The cheesecake in this collection of puppets must certainly not be missed. I like her sweet-sour taste and suppleness. I also have one recipe since childhood. I have received several recipes from you and were almost exactly the same. This is perhaps just a little bit of a dessert of fruit. So it could be assumed that the recipe is perfect when so many of you have it tested to your maximum satisfaction. So I pass it almost in the original version. I personally like to swap the flour for whole wheat or buckwheat, which has proved very good in the puppets.

Buckwheat cake

7. February 2014

Buckwheat cake

Another recipe in the series of this collection of dolls, I got from Lenka. She published it on her blog , so you can look at the original. That's why it's useless to just describe it, and so I could afford to change it a bit. When the buckwheat ... it inspired me to the gluten-free direction, so the second part of the flour was replaced with a gluten-free mixture. For the structure is a better semi-grinding, but smooth flour will be fine. Sugar I replaced with rice syrup, which is one of the most acceptable carbs for the body. (Greetings to Stephen and our carbohydrate talks, you'll taste it.)) If you do not know rice syrup, it's thicker than honey, but relatively sweet. I replaced milk with oatmeal milk.