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.


      Zucchini cream with croutons

          When Jan recently declared he would make a zucchini soup, I wasn’t entirely convinced about the result. For me, it’s not really a classic soup ingredient. But I have to say that I was pleasantly surprised, it was a really light and lovely cream, just fantastic for hot summer days.

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          Cream of garlic

              Garlic soup is extremely popular in the Czech Republic. And especially after a long evening in the pub. But we have prepared it in a slightly more sophisticated form: this cream of roasted garlic will be enjoyed as a delight. And you know what? The cream will also be great as a side dish to […]

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