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Parmesan and truffle emulsion ravioli

      I got the inspiration for this recipe from Grant Achatz, who called it “truffle explosions.” The point is that the truffle flavour explodes in your mouth. And who wouldn’t like that, right? We have only one photo because we took it during our home cooking experience, but I’m sure you can forgive us.

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      Vichyssoise

          This was of the first soups I managed to make on my own. The recipe contains the basics to understand, how to prepare lovely creams. In the winter you can enjoy it hot, in the summer cold. It’s really super simple to make and the ingredients are easy to find in all seasons. Potatoes are […]

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          Jan’s English breakfast

              This breakfast is a royal one. When I was working as a chef in London and had a day off, I went to a café in Dollis Hill and ordered this amazing thing! Full English Breakfast gives you energy for all day. The waitress always asked me if I wanted white or brown bread, with […]

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