Spring is in full swing and we have one seasonal recipe for hot weather. So it is dumplings stuffed with smoked meat! Haha.
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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.
This soup was a summer hit in Pavillon. It was on our tasting menu, and I also added a Bloody Mary sorbet as a special touch. That might be a little too much for home cooking, though, so I made it a little easier for the blog.
This season is simply great. Especially if you enjoy food. This carp was caught by Edita’s dad in a pond near their country house and the next day we had it on a plate. I bought a couple of beautiful tomatoes at a market place and also some dill just for a few crowns, during […]
We didn’t prepare anything sous vide for some time, so we thought that one recipe would be useful before the holidays come. This one is a bit to Asian, which is definitely not bad and combination with beef it works perfectly well. Have a nice Christmas!
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 […]
Octopus is one of the biggest delicacies ever. Mostly it is boiled in lots of water with vegetables and cooked until tender. This recipe is a bit different: the octopus is stewed and creates lovely sauce. Family tested (father-in-law said he never ate anything better, ha).
I love jerusalem artichokes and you will appreciate them in the bad weather in November. I got them in the Holešovice market from a farmer for a few crowns and their quality was absolutely amazing. This time I got the chicken from my friend Mirek Gregor, who opened a butcher shop with Hungarian specialties in […]
This recipe is a fusion of Italian and Japanese cuisine. The use of tea in gastronomy is wide and it is not just about throwing a bag into a mug, it can be used quite well. Vietnamese use green tea to prepare fish and meat. In England we smoked ducks or fish with tea, too. […]
Edita has been obsessed with mushroom picking recently. This year she began collecting spring mushrooms which she studies on the Internet in the evenings. We are still alive and more importantly we use mushrooms that we never used in our kitchen before. So why not! Indeed, such a walk through the forest is a perfect […]