For 2 portions:

50g radish
1 white radish (daikon or round ones)
2 slices of toasted bread
100g sliced bacon
30g baby spinach, rocket salad
20g white balsamic vinegar
60ml olive oil
10g fresh marjoram
10g chives
sugar, salt, pepper

Cut the bacon into small cubes and fry in a non-stick pan until crispy. Take it out and put it on kitchen paper. In the same pan caramelize diced bread adding a little knob of butter. Season with ground pepper, salt is not needed. The bread should be crunchy and golden. Dry again. Now we can make a dressing by mixing vinegar, oil, salt and pepper in a small bottle. Shake well.

Slice the radishes thinly. Mix all together with leaves and herbs. Add the dressing and mix in the croutons and bacon. Enjoy your salad!!

The post Radish salad with bacon and croutons appeared first on Oh My Chef.

And now you’re probably thinking, well, there is no bacon in photos!! HAHA. You’re right. We actually ate it the night before, when he had some serious cravings. But don’t be stupid like us and buy enough of it (although, we all know that there is never enough bacon).

For 2 portions

2 eggs
10 mini sausages
10 cherry tomatoes
6 creamy mushrooms
4 slices of toast bread
1 can of beans in tomato sauce
4 slices of bacon
salt, pepper, sugar and some thyme

First, let’s cut the tomatoes in halves, season with salt and pepper, add some sugar, thyme and drizzle with oil. Put them in the oven to grill at lower temperature, the taste is much better, then. It should take about 15 minutes.

Sear the sausages and mushrooms with some oil. You can also use portobello mushrooms – just put in some butter, season and put them in the oven. I made the egg sunny side up, but it’s up to you. It’s better if you put salt and pepper in the pan and then add the egg. Also, break the eggs into a bowl and then move them to the pan: the egg yolks won’t break this way.

Put the beans into a pot and heat them up, season with salt and pepper and add some sugar if needed. Sear the bacon in a pan until golden brown. Toast the bread, let it cool down a bit and spread butter on the top. Voila, your perfect weekend breakfast is ready! Enjoy.

The post Jan’s English breakfast appeared first on Oh My Chef.

For 2 portions

200 g squid
2 strips of bacon
50 g panko breadcrumbs
1 clove of garlic
30 g feta cheese
1 Hokkaido pumpkin
1 tbsp of red curry paste
1 tbsp chopped basil
1 tbsp parsley
50 ml whipping cream
200 ml milk
2 tbsp sugar
150 g butter
salt, pepper

First, clean the squid. I chose smaller ones, but if you want to make it easier buy a little bigger (pre-cleaned tubes are available too). Rinse the insides with water, pull out the dirt and cut out the head from the tentacles right under eyes. The next step is to prepare the filling. Cut the bacon in small pieces and fry it to golden brown. Add the breadcrumb, little butter and finely grated garlic. Season with salt and pepper. Add finely chopped basil and parsley. Pour in 50 ml whipped cream, add feta and mix well. Fill the squid up to ¾ and close it with a tooth pick to keep the filling inside.

Now prep the pumpkin. You don’t have to peel it, just cut it in half and spoon out the pulp with the seeds. Slice the flesh to smaller pieces, sprinkle with sugar and salt and put a little bit of butter on each piece. Bake at 180 degrees for about 25 minutes until soft. Heat a little bit of olive oil in the pan, add the curry paste and fry off. Add the roasted pumpkin, milk and let it boil. Mix with the blender and add the rest of the butter. Season with some honey.

In the end, fry gently the stuffed squid in hot oil: it takes about 2 minutes and just before the end, add the tentacles. After cooking let it rest for minute and cut to a smaller pieces. Garnish with some purée, fresh basil and edible flowers! Enjoy!

The post Stuffed squid, hokkaido pumpkin and red curry paste appeared first on Oh My Chef.

For 2 portions:

150 g spelt
100 g bacon
50 g butter
30 g grated parmesan
1 shallot
400 ml chicken stock
fresh marjoram
salt, pepper
50 ml dry white wine
1 spring onion

Fry 4 slices of bacon until crunchy. Dry them on a paper towel and put aside. Sweat finely chopped shallot in the rest of the bacon oil. Add the spelt and toast a little. Add wine and let it evaporate. Then pour in the hot stock and slowly cook for about 15 minutes until the spelt is cooked. Finally add parmesan, butter and chopped spring onions. Season with salt, pepper and stir well. Pour in more stock if needed.

Arrange risotto on the plate, try to make it flat, add the crispy bacon and fresh marjoram. Enjoy!!!

Thx for cooperation with Schnaider and jaknavelkeveci.cz.

The post Spelt risotto with bacon and fresh marjoram appeared first on Oh My Chef.

2 quails
200 g red beans
40 g bacon
2 chestnut mushrooms
1 small courgette
50 g brussels sprouts
1 carrot
1 onion
200 ml red wine
50 g celeriac
50 g leek
30 g tomato purée
2 garlic cloves
2 bay leaves
5 black peppercorns
3 allspice
1 l chicken stock
salt and pepper
sunflower oil

Debone the quails: remove the breasts and legs, set them aside and chop the rest of the bones into really small pieces. Heat a frying pan, add a little bit of oil and put the bones in. Season the legs and fry in the same pan until golden brown. Take the legs out and put them aside.

Add the carrots into the pan with the bones and fry them. Then add the rest of chopped vegetables (leeks, celeriac, onion) and fry until golden brown. Add the purée, wine and let the alcohol evaporate. Add the spices, broth and cook slowly for about two hours.

After two hours of cooking, strain the broth and eventually reduce it to a suitable consistency – when you dip the spoon into the sauce and pull it out, the sauce should be thick – covering the bottom side of the spoon without any dripping. Put the legs back into the sauce and simmer until tender, which takes about 15-20 minutes. We are waiting for the beans, anyway! 

It is definitely better to soak the beans overnight in cold water, but you can cook them straight away. I recommend using a pressure cooker, you will save a lot of time. Indeed, without soaking the beans, they will cook for at least three hours. First, fry the slices of bacon, take them away and cook the beans in the same pan (per 100 g of beans you need about 500 ml  of chicken stock). It is also good to use some vegetables, they will give the beans a better taste. Finally, let the beans relax and cool in the broth. 

Season the breasts with salt and pepper and fry on the skin side  for about two minutes. Then turn over and leave them to finish for about 15 to 20 seconds. Set aside and let them rest for a while. They should be medium rare. Peel the brussels sprouts with small knife, so they look like small boats. When you decide to cook them whole, it is better add a little sugar to boiling water (if not, they might get bitter). This preparation takes more time.

Thinly slice the courgette and chestnut mushroom. You can use the trimmings for the sauce, right at the beginning. Blanch the brussels sprouts for about 5 seconds and serve immediately. Arrange the quail, beans, bacon and mushrooms on the plate. Pour over the sauce and serve. Enjoy your meal!

The post Quail with red wine sauce, beans and bacon appeared first on Oh My Chef.

For 4 oysters

4 oysters
1 slice of bacon
1 clove of garlic
30 g breadcrumbs (I used panko)
1 leek
100 ml whipping cream
200 ml milk
150 ml prosecco
30 ml white wine
30 g butter
1 shallot
coarse salt
pepper
fish stock (optional)
basil leaves

First thing you need to do: open the oysters. Definitely not the easiest process, but let’s get on with it! Some can be opened from the top, sometimes it’s better from the side. Whatever strategy you choose, don’t forget to use a towel and an oyster knife. Pour the juice into a bowl (through a sieve, as it might contain bits of the shells). Keep everything refrigerated, it is a delicate business and I wouldn’t wish food poisoning on anyone. But it happens even in better families!

Let’s move to the oyster foam. Sauté the finely chopped shallot with butter. Add the wine and let the alcohol evaporate. Add 100 ml of prosecco and do the same. Pour in the oyster juice, milk (and ideally fish stock, if you have some) and reduce a bit. Add the butter, remove from the heat and pour in about 50 ml of prosecco. Mix with a hand blender – make sure you do it on the side of the pan, so that the foam has enough space to rise.

Cut the bacon into small cubes and sear until golden. Add the garlic, breadcrumbs and season with pepper. If needed, add a little cube of butter. Let the mixture cool down on a paper towel.

Cut the white part of the leek into small cubes, blanch them in hot water and cool down in cold water. It is better to use a sieve. Reduce the whipping cream by half and season with salt and pepper. Put in the leek and let it get warm. If the cream reduces too much, just add some water and mix it through.

Voila, let’s move to the plating! Wash the bigger shell and remove the remaining muscle. Put some coarse salt on a plate, put on the clean shell and start with some leek. Put on the oyster, bacon breadcrumbs and whip the foam once again. You can use some butter and milk, they ease the process. The foam is the best when slightly warm. Decorate with some basil leaves. Enjoy! I don’t have to tell you, what to do with the rest of the prosecco, hm? 🙂

The post Oysters, leeks, bacon breadcrumbs and prosecco foam appeared first on Oh My Chef.