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Lamb roasted on red wine

12. December 2018

Lamb roasted on red wine

We love lamb meat. And if you buy from a proven farmer, bedding or perhaps from Lukáš Hejlík, believe that you have one of the healthiest possible masses. Now, in the time before the Christmas holidays, I say that this recipe would be nicely taken out on the christmas board, where the carp is not too hot. Here you can find a few lamb's recipe on the blog, but this one is different and new, because it is not meat that is first stewed or baked under the lid if you want it and cooked so that the meat drops out of the bone. But in this recipe the total adjustment time is much shorter and the resulting leg will always be pink as roast beef.

Basmati with lentils and baked eggplant

14. August 2018

Basmati with lentils and baked eggplant

Do you buy aubergines and then you always do not know what to do with it when you start to shrink and end up in a basket? Or do you belong to a group that always uses my aubergine?

Babka with chocolate and hazelnuts

6. November 2017

Babka with chocolate and hazelnuts

When you release a video, you will understand that I have prepared this recipe almost a year ago. He is there with me in Isaac's kitchen, and of course we can see how the time is flying! God is already so long ??? !!! Anyway, the recipe waited and waited because it was part of one collaboration and should have a video of its sponsor, but since some cooperation agreements are terribly long and I do not want to wait with this recipe, it's here. I myself have a great taste of baking again and I also think it's a perfect season and weather for just that recipe! This time, I did not have much time to shoot yet, so excuse that there are just such descriptive quick photos.

Chocolate Pralines - Ganache with Salted Caramel

15. December 2016

Chocolate Pralines - Ganache with Salted Caramel

I think, as differently than solemnly, to dare into the Christmas month as well as new cooperation. Some of my recipes can now be seen in Marie Claire and the first one was this one. There have been quite a few recipes lately, I admit, I've been sleepy a blogger of the year, and so I was very surprised that the blog got third even though I did not ask you for the voices at all. Thank you very much! You are great and faithful even though you are less aware of me now. I'm going through such a harder life, and when I can share it with you, you'll learn everything. I believe that in a moment everything will turn pink and, like a phoenix from my ashes, my soul will rise. <3 Then I will be able to give joy and love again.

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.

Chocolate Champagne Truffles

3. May 2015

Chocolate Champagne Truffles

I've been preparing for you for a home chocolate truffle for a long time, and it finally happened. I think that with the approaching feast of mothers, your home will find a festive time to serve home-made truffles in any possible form.

Kapi dressing for salad with chicken

30. April 2015

Kapi dressing for salad with chicken

I like to visit the Café Savoy, especially for the quality of the kitchen, the raw materials and the terribly nice staff. Of course even for a few favorite dishes / desserts, and that's where the recipe comes from. Salad with pepper dressing, which is simply specific and not irreplaceable. Café Savoy serves it with chicken thigh, but breast suprime from sous vide is an adequate substitute,). There are also tiny croutons on it, while I add a bit of the focus I just had on hand. They do it in a thermomix like me, but they do not let me into their kitchen, and I can only think that they do it the way.) The result is really almost identical, and I sincerely like it.

Tuna tartar

11. April 2015

Tuna tartar

I wanted to expand the recipe category to small single-food meals that can be served with an appetizer as a little appetizer that will not be so sweet but on the other hand with a glass of bubbles will prepare your taste buds and even more. I really like the French tradition, which is before the dinner with friends to meet a small aperitif. In addition, after the aperitif, I like the pleasant feeling of hunger in the stomach before a person sits down to the table. Tuna Tartar seems perfectly ideal. It is fresh, light and full of flavor. Just make really small pieces, just for a spoon.)

Embossed Easter biscuits

3. April 2015

Embossed Easter biscuits

I had to try the new rollers from our shop right now, and their theme called Damasse rose inspired me to use pink oil. But you can omit it or use some other, such as lavender, jasmine or simply vanilla .) Some extracts and essences have been added in the store for the past year, so you can look at them here.)

Buckwheat with oyster mushroom on white wine

19. March 2015

An excellent fast-food vegetarian dish that satisfies a gourmet gourmet was born out of my need to continually incorporate healthy ingredients such as buckwheat, oyster mushrooms or quinoa. You can easily modify the recipe and replace the buckwheat with quinoou. If you find a piece of truffle butter or oil at home, you can also add it, perfect for it. You can also try champagne or prosecco instead of white wine.