For 4 portions:

1 bigger onion
2 frankfurter sausages
1 tsp caraway seeds
1 tbs smoked paprika, sweet paprika and hot paprika
1 tsp chopped garlic
1 tbs lard
2 bigger potatoes (diced)
750 ml chicken stock
150 ml cream
2 tbs gluten-free flour
1 tbs marjoram

Caramelize the onion with lard, add garlic, caraway seeds and sausage. Sauté. Add the three kinds of paprika and let it cook for a bit, then add potatoes and stock. Cook until soft. Combine the flour with cream in a bowl and add it to the soup while stirring constantly. Cook for about 5 minutes and season with salt, pepper and marjoram.

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For 2 portions:

200g celeriac
1 tbsp wholegrain mustard
1 tablespoon mayonnaise
1 tbsp white yoghurt
mesclun salad (or the one you love)
1 pack Beef Ham
8 slices of sunflower bread

Cut the celeriac into thin strips. Season with salt and mix well. Leave for about 15 minutes and then rinse with cold water and dry. Add mayonnaise, yoghurt, mustard and mix. Put on a slice of bread, add ham, salad and we are ready to serve! Enjoy!

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For 2 portions:

200g your favourite pasta
50g nettles
1 clove of garlic
50g of spring mushrooms (or any mushrooms you can find, preferably not poisonous)
30g grated Parmesan cheese
30ml sherry
40g butter
salt, pepper, olive oil

Pick the leaves from nettles, blanch them in hot water and cool down in ice water. Drain the excess water and cut into smaller pieces.

Crush the garlic clove and fry it in olive oil. Cut the mushrooms into smaller pieces and add them to the pan. Season well. Add chopped nettles and pour in the sherry. Allow alcohol to evaporate. Add the cooked pasta and some of the cooking water. Stir, add butter to make an emulsion and grind some fresh pepper. Finish with some cheese and nettle flowers if you have them. Enjoy!

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For 2 portions:

200g gothaj
1 spring onion
1 red onion
20g chives
1 shallot
1 onion
30ml Czech vinegar from Bzenec (you can also use white wine vinegar)
100ml water
20g sugar
5g salt
1g lecithin
olive oil

Slice the two thirds of salami really thinly and divide it into triangles, so that it’s easier to eat. Dice the remaining gothaj into cubes about 1cm big and sear them in a pan until golden.

Cut the onion into quarters and put it into a plastic container. Add a bit of sugar, salt, olive oil and vinegar. Wrap into a cling foil and put it into a microwave for about 1 minute. Let it rest for a while and cut into stripes. This way, it can stay in the fridge for even 2 weeks.

Slice the spring onion, onion and chives thinly and put them into ice cold water. Leave them in for a while and dry them on paper. Divide the shallot into layers and drizzle it with some vinegar. Let it rest and then cut into smaller pieces.

The foam is pretty easy to make: put together the lecithin, salt, sugar and water and mix with a hand blender to foam.

Put everything on a plate and eat quickly. Where is my beer???

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Ok, back to our topic, sauerkraut soup. I’ve never been a huge fan of it, as it’s pretty sour (really? What a surprise). But we did find a way to each other after I’ve lived in Moravia for a while, it’s quite popular here and I start to understand why. Well, I definitely loved this one from Jan!

For 4 portions

2 onions
3 cloves of garlic
1 tbs smoked paprika
1 pack of sauerkraut
2 tbs sugar
2 potatoes
2 sausages suitable for cooking
4 allspice
1 tsp caraway seeds
50 ml sour cream
2 bay leaves
salt and pepper
fresh marjoram
1 tsp smoked marjoram
chicken stock or water

Cut the onions finely and sauté with some oil. When they start catching colour, add the sliced sausages and sear until golden brown. Add the caraway seeds, bay leaves, allspice, 2 cloves of finely cut garlic and continue for 2 more minutes.

Add the paprika and sear lightly. Add the rinsed sauerkraut (you can also cut it into smaller pieces), sugar, diced potatoes and pour in the stock (or water).

Bring to boil and cook until the potatoes get soft. Bring the rest of the finely cut garlic, dried marjoram and also some cream if you like: or you can do it at the end, it will dissolve in the hot soup and look just amazing.

Season with salt and pepper. Serve with some grilled sausage and fresh marjoram. Enjoy!

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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.

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For 2 portions

200 g semolina
1 tbs olive oil
2 eggs
salt
a piece of bottarga
50 g fresh porcini mushrooms
3 tomatoes
5 leaves of sage
basil
50 g butter
20 g grated parmesan

Let’s prepare the dough first. Mix the semolina with one table spoon of olive oil, salt and eggs. Knead the dough and let the gluten work for about 20 minutes: the dough will be more elastic at the end. Shape the desired type of pasta with a machine and dust it generously with flour. You need to use enough salt for the dough, it’s much easier to work with, then.

Clean the mushrooms, cut into larger pieces and sauté in a pan with some butter – we used clarified butter, which is just amazing (especially for schnitzels that we Czechs cannot live without).

Season the mushrooms with salt and pepper, add chopped sage and tomatoes, preferably deseeded.

Cook the pasta in salted water, don’t forget to save some of it, as you will use it to create an emulsion in the pan with mushrooms. Thicken with some fresh butter and add the grated parmesan. Move the pasta to a plate, grate the bottarga on the top and decorate with a few basil leaves. What do you think? We love it! Enjoy!

The post Spaghetti with porcini mushrooms, tomatoes and bottarga appeared first on Oh My Chef.

For 2 portions

2 portions soba noodles
1 chicken breast
1 carrot
1 red bell pepper
1 spring onion
30 g mungo beans
20 g ginger
20 g zucchini
fresh chilli

Marinade

30 ml Shaoxing rice wine
30 ml fish sauce
20 ml Healthy boy soy sauce (or your favorite)
10 g brown sugar

Batter

1 egg
100 g potato starch
100 g plain flour
10 g white sesame seeds

Soy sauce vinaigrette (about 10 portions, you can keep it in the fridge for future use)

3 g peeled ginger
1 bird’s eye chilli
8 g whole garlic
35 ml sesame oil
50 g white sugar
290 ml soy sauce
140 ml white balsamic vinegar

Take the skin off the chicken breast and cut it in small pieces. Mix all the ingredients for the marinade and leave the chicken in it for at least 30 minutes.

Meanwhile, mix all the ingredients for the batter. Coat the pieces of chicken in flour and then in the mixture. Fry in oil (170 degrees) or just in a pan, same as schnitzel, until golden. Dry the meat with kitchen towels when finished.

Let’s prepare the vinaigrette now! Combine all the ingredients and mix them with hand blender until smooth. I made a little bit more of it, but don’t worry – if you leave it in the fridge, it will be fine for 2 weeks. I am sure you will use it more than once – it’s really addictive!

Cook the soba noodles in water until soft and cool them in cold water. Strain.

Cut the veggies in thin slices and sauté them with sesame oil. Add the mungo beans at the end. Mix the cold noodles with 4 tbs of soy sauce vinaigrette. Decorate with sesame seeds and serve with fried chicken bites. Nom!!!

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For 2 portions

240 g fresh orecchiette
1 zucchini
20 g butter
1 white radish (the round one, not daikon)
50 g pecorino
1 spring onion
100 g thai basil
30 ml olive oil
salt and pepper

Cook the pasta in salted water for about 6 to 8 minutes, until it is al dente.

Cut the outer part of the zucchini (with skin on) to small dices, blanch them in salted boiling water and put aside.

Cut the rest of the zucchini and spring onion coarsely and put them in salted boiling water. After five minutes add most of the basil (save the nice leaves for final plating) and in a few seconds move everything to cold water. This way, the veggies will keep its nice green colour.

Blend the mixture with some olive oil and season to taste. I recommend using some fine olive oil, as the zucchini might be a little bitter sometimes.

Reheat the pasta with butter, add the zucchini pesto and grated cheese.

Dice the white radish and add it to the plate. Don’t forget to add the diced zucchini and serve with pecorino shavings and basil leaves.

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For 2 servings:

200 g spaghettini
5 creamy mushrooms
10 walnuts
20 ml walnut oil
50 g lamb’s lettuce
30 g Gruyère cheese (not too mature)
200 ml whipping cream (30%)
3 pcs okra
basil for garnish

First, boil the water. Pasta needs space, so make sure to use at least 2 liters of water and about 20 g of salt for 100 g of spaghettini.

Cut the cleaned mushrooms into smaller pieces, cut the okra, chop the walnuts lightly and grate the cheese.

Once the water boils, add the pasta. Lightly fry the nuts and mushrooms on a pan: use a little bit of walnut oil. Season with salt. Add the okra and fry.

Whenever I cook something, I add salt during the whole process. Salt needs to be cooked with.

Remove all the ingredients from the pan onto a plate. Pour some cream to the pan and let it reduce slightly.

Drain the pasta and add to the pan with a little water that you cooked it in. Stir a few times.

Reel the spaghettini on a pair of tweezers and put in the middle of the plate. Pour in the cream, add the mushrooms, okra and walnuts. Decorate with grated cheese, watercress and basil. Buon Appetito !

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For 2 portions:

400 g matured beef teres major
mix of salad leaves that you enjoy
2 slices of toast bread
1 packet of radish sprouts
mustard vinaigrette
20 g butter
50 g cucumber
2 radishes
100 g oyster mushrooms
15 ml Kikkoman soy sauce
salt and pepper

Remove the membranes from the meat and heat the pan. Season generously with salt and pepper. Add a little bit of fat to the pan and fry the meat on all sides. Remove it from the pan and let it rest. Turn down the heat, add the toast bread cut in cubes and sauté them until golden. Take them off the pan and put them aside.

Add a bit of oil to the pan and sauté the oyster mushrooms. Add the soy sauce and then the butter.

Slice the cucumber and radishes. You can find radish sprouts even in a supermarket, just pay attention, they are strong!

Season the salad with vinaigrette, add the mushrooms, croutons and rested meat. Simple and delicious dinner is ready!