For 4 portions:

3 cucumbers
2 ripe avocados
1 lemon
1 bundle curly parsley
100g mascarpone
250ml water
olive oil, salt and pepper

Cut the cucumber into spaghetti, I use a special vegetable peeler or a zester. We can cut out little rounds, too. Cut  most of the cucumbers in small pieces, as we will marinate them. Scrape the skin off one lemon, add parsley and half of the juice. We will use the other half for seasoning. Let them marinade for about 2 hours, maximum 6. The cucumbers will lose their colour, the lemon will basically “cook” them.

Put everything into a blender and add the avocado. Blend all the ingredients until smooth, add water, season with salt and pepper. Add the mascarpone and just mix it lightly, we don’t want it to split. Finally, balance the flavours with salt and lemon. Serve with chopped cucumber and avocado and finish with olive oil. Enjoy your meal!

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For 4 portions:

4 zucchinis
50g flatleaf parsley
100 g ice
200 chicken or vegetable stock
100g butter
2 tbs olive oil
1 yellow zucchini
1 slice of toast bread

This recipe is very simple, although you might find the procedure a little bit unusual. Rinse the zucchinis and cut them into very thin slices: we use a Japanese mandolin slicer. Heat up a larger pot or pan, pour in some olive oil, add zucchinis and salt. Fry the zucchinis until they start losing water. Leave them to steam for about 2 minutes and then add ice. This will help us keep the green colour. Wait until it dissolves and add parsley leaves (save some aside for decoration). Put everything in a blender and add butter. Blend until smooth. You can dilute the soup with stock or milk. Season to taste.

Cut the yellow zucchini in half, or you can shave it with a vegetable peeler. Burn with a flaming gun or grill on high heat in a dry pan. Finally, serve with toast bread croutons, parsley leaves and yellow zucchini. Enjoy your meal!

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One more thing: this version is vegetarian and gluten free, but of course you can use chicken stock, if you like.

For 4 portions:

100g peeled potatoes
100g leek
50ml white wine
1 shallot
500ml vegetable stock
300ml milk
1 tsp caraway seeds
100g butter
salt and pepper
parsley leaves
olive oil

Sauté the finely cut shallot and leek with half of the butter until soft. Add the salt, caraway seeds and pepper. Add the potatoes and wine: let the alcohol evaporate. Pour in the stock and let the potatoes cook until soft. Add the milk and let it simmer for 2 more minutes. Season with salt, remaining butter and blend until smooth. Decorate with a few parsley leaves and drizzle with olive oil. Voila! Enjoy!

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For 4 portions

1 smoked mackerel
1 whole fennel
1 bundle of radishes
1 skyr
1 avocado
20g pumpkin seeds
20ml pumpkin oil
zest from 1 lime

Debone the mackerel and take off the skin. Cut it in small pieces. As it is pretty salty already, you do not need to do anything special about it.

Slice the fennel and radishes on a mandolin (if you have one) thinly. Scoop out the avocado and cut it into pieces, about the same size as the mackerel.

Put all the ingredients on the plate and drizzle with some pumpkin oil. Decorate with fennel tops, pumpkin seeds, grate some lime zest on and voila! You are ready to serve. Enjoy!

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For 2 portions:

2x150g halibut portions without skin
60ml of buttermilk
1 lime
1g xanthan gum
3 fresh shiitake mushrooms
200g Asian vegetables (mungo bean sprouts, some salad or spinach, chard, coriander)
1 yellow carrot
salt and pepper

First we prepare a buttermilk dressing. Blend lime juice and xanthan gum into buttermilk. It will thicken beautifully even cold and it will be a great addition to the fish.

Halibut is a large flat fish, which can be easily 2 meters long. It is white at the bottom and dark at the top. It has a very firm flesh, ideal for baking, very tasty and at the same time popular and expensive.

Season the fish with salt and place it in a hot non-stick pan with a little olive oil and allow to roast. Then place in the oven for about 3-4 minutes at 180 degrees: depending on the thickness of the fish. The larger the fish the longer the time.

Cut the mushrooms into smaller pieces, the leg is very tough, we do not use it, and fry with a piece of butter. Add the coarsely chopped salad and sweat lightly. We can serve! Fish should play a major role in this recipe, so we chose the side dish with a vegetable and a more acidic dressing. Finally decorate with coriander, sprouts and strips of raw carrot. Enjoy your meal!

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Jakub actually prepared two recipes, so there will be more soon. And instead of wine pairing, Milan prepared a great cocktail: and I don’t have to tell you that we can appreciate that. Well, it was fun, so hope to see you soon again, guys!

For 4 portions

2 duck breasts
20 g butter
5 pcs juniper
thyme
clove of garlic
salt and pepper

300 g  red cabbage
1 grapefruit
1 tsp maple sirup
2 tbs olive oil
1 tbs balsamico
some roasted almonds

Cut the cabbage using a mandoline slicer thinly. Cut out the grapefruit segments and prepare a dressing of the grapefruit juice, olive oil, balsamico and maple sirup. Mix everything together and sprinkle with roasted almonds.

Cut into the skin and sear the duck breasts in a pan until they get nice and pink. Add a spoon of butter, salt, garlic, thyme and juniper and pour it lightly over the meat. Take it out and let it rest. Cut into thin slices and once it’s on a plate, pour over some hot butter.

CALVADOS SOUR

40 ml Busnel VSOP
15 ml Grand Marnier
15 ml grapefruit fresh juice
15 ml lemon
10 ml honey

Put all the ingredients in a shaker and shake it well. Strain through a sieve to a chilled glass. Calvados works really fine in combination with the light salad: its aromatics completes the flavours.

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For 2 portions

300 g duck meat (cook ahead, as in the previous recipe)
1 purple carrot
1 carrot (regular orange one)
20 g mint
20 g peas sprouts
10 ml rice vinegar
5 ml kikkoman soy sauce
1 clove of garlic
30 ml duck sauce (previous recipe)
salt and pepper

Dough

300 ml plain flour
100 – 120 ml warm water
salt
potato starch (or corn)

First, let’s prepare the dough: mix salt with flour and slowly pour in water, until you have a slightly sticky, tougher dough. Let it rest for 20 minutes. Divide the dough into 2 parts, roll it out and coat with starch. Pass it through a pasta machine until it’s very thin. Don’t be afraid to use the starch generously and cut the rolled dough into squares about 10 cm to 10 cm.

Shred the meat into small bits and mix with the sauce. Season with salt and pepper and add pressed garlic. Shape balls that weigh about 20 g. Spread the dough with starch dissolved in some water, wrap each of the balls separately and cut off the dough on the top. The result should be similar to money bags. Steam these in a bamboo steamer for about 6 minutes.

Peel the carrots and use a peeler to slice them. Drizzle with vinegar and soy sauce. Let them rest and squeeze out the water. Add the herbs and mix well. You are ready to serve! Enjoy 🙂

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We were super lazy this time and used some pre cooked duck breasts. Well, but you don’t have to do that, in fact, we encourage you not to. You can use chicken leftovers from stock preparation, minced pork or even prawns. In this case, you are only limited by your imagination and courage. We also decided to add some kaeshi sauce: which is normally used with soba noodles, but also goes pretty well with the rolls. We know they wouldn’t be very happy about this in Japan. We are sorry, Japan!

For 4 portions

1 duck breast
12 pcs rice paper
1 smaller carrot (sliced)
1/2 kohlrabi (sliced)
4 pcs Chinese mushrooms (soaked in hot water and sliced)
20 g rice vermicelli noodles (cook ahead)
1/2 red bell pepper
salt and pepper 

Salad

50 g Chinese cabbage
50 g red cabbage
10 ml rice vinegar
5 g locust honey
5 g black sesame seeds
10 ml soy sauce 

Kaeshi

20 ml mirin
50 g granulated sugar
80 g Kikkoman soy sauce

Cut squares into the skin of the duck breast and sear it skin side down in a pan. It doesn’t have to be hot, in fact, it’s better if it warms up gradually, the cooks out better this way. It takes about 5 minutes, then you can cut it into smaller pieces and sear again. Season with salt.

Rice paper is quite easy to use, just moisten it with water, I usually use a bigger plate with small amount of water. Moisten the paper and arrange on it the noodles, mushrooms, veggies and meat. Roll. Just fold in the edges and roll away from you. The more you make, the more confidence you’ll have: it’s always about the amount of filling and technique.

Cut the cabbage thinly and season. You can also use it as a filling.

The last thing you need to make is the sauce: reduce the mirin to half, add sugar and let it dissolve. Add the soy sauce and let it simmer. Serve cold: it can stay in you fridge for several months, so you can also give it a try with soba noodles. Enjoy!

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For 2 portions

250 g tuna (sashimi quality)
1 canned tuna in sunflower oil (about 100g)
1 potato
5 cherry tomatoes
5 green olives
1 egg
200 ml sunflower oil
1 lemon
2 anchovies
herbs for decoration (basil, oxalis)
salt and pepper

First, let’s prepare the dressing. Put the canned tuna into a bowl, add the egg yolk and lemon juice, season with salt and pepper and blend with a hand blender. Pour in the oil really slowly, drop by drop, until the dressing thickens, you can even help yourself by some pre made mayo, it is easier to whisk, then. Season to taste and it is ready to serve. If you like it a bit sharper, you can add some red wine vinegar.

Peel the potato and cut it into bigger cubes, cook in lightly salted water. Cook until soft and brown them in a pan on a bit of olive oil.

Cut the tomatoes in halves and arrange them on a plate with olives and anchovies. Sear the tuna in a very hot pan from all sides (it is better if the fish is room temperature, before you cook it). Decorate with herbs and you are ready to go! If you want to add some more classic elements, you can use romaine lettuce or green beans, it’s up to you. Let you imagination run wild! Enjoy!

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For 2 servings:

200 g rice noodles
1/4 yellow mango
5 mantis shrimps
30 g macadamia nuts
30 g soy vinaigrette
10 g dried Chinese mushroom
1 courgette
50 g cucumber
50 g white asparagus
1 lime
1 tbs oyster sauce
1 tbs Sriracha
garlic shoots

For the batter:

1 egg
100 g plain flour
salt pepper

Soak the rice noodles in 1 l of boiling water and leave them to soften for about 10 minutes. You can also soak the mushrooms. Drain the noodles and put aside. Clean the mushrooms and cut into thin strips. Roast the nuts in a pan or oven until golden brown.

The mantis shrimps need to be peeled and cleaned, scissors are probably the best in this case. Turn them “on the back” and cut lengthways. Then it is quite simple to pick out the meat: shells can be used for another recipe. There is relatively little meat inside and after frying it shrinks  in half, so make sure to buy enough.

Cut the mantis shrimps into smaller pieces, season them and coat in plain flour. Then mix the egg with a little milk, stir in the flour and make a smooth batter. Coat the meat in the batter and fry at 170 degrees until golden brown. Dry on a kitchen towel and season immediately.

Cut the vegetables into strips, add mushrooms and fry in some oil (except cucumber, which I used raw), add noodles and stir. Add oyster sauce, vinaigrette and Sriracha. Put everything on a plate add the mango, nuts and mantis shrimps. Finally, dress with garlic shoots and lime slices.

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For 2 portions

1 rabbit
1 carrot
1 onion
50 g celery
80 g butter
2 l chicken or vegetable stock
1 black truffle
15 ml of truffle oil
1 fennel
150 ml of white wine
1 avocado
1 juice from one lemon
30 g tomato paste
4 peppercorns
2 all spice
2 bay leaves
salt and pepper
Spring vegetables and herbs of choice (kohlrabi, asparagus, radishes, pak choi, Thai basil, fresh peas, marinated onions)

First, portion the rabbit. It’s not complicated, you just need a boning knife and a little patience. Divide the back, front legs, thigs, kidneys and the back fillets. Bones can be used for broth or for a sauce. You need to remove the membrane from the loin which is tough. You can use it for the sauce as well.

In the hot pan sear the root vegetables, add the bones and brown them well. Add the onions, fennel and sear again. Add a knob  of butter and caramelize it. Add the tomato paste and cook again, add the wine and the spices and let the alcohol cook out. Add the broth so the bones are covered and let it boil for at least an hour. After cooking, pass it through a sieve and reduce to consistency of a sauce. Add a little butter and truffle oil, leave to dissolve and season with salt.

As for vegetables, it’s up to you. We mostly used leftovers from the fridge, I don’t like to throw anything away. It probably belongs to the profession of a chef. I left most of it raw, red onion pickles and the balls (parisienne) of carrots I cooked golden brown.

Let’s cook the meat: In a hot pan, sear the fillets from both sides so they remain a little pink. Add the cleaned liver and sear off and after that add the kidneys cut in half. Season well.

Mix the avocado with a little lemon juice and season with salt and pepper. This will give us a simple purée to make the rabbit just amazing!

Finally, just put everything on a plate. Spread the avocado on the plate and assemble everything on the top. Add the meat: liver should be pink, kidneys are the best when medium. Decorate with the veggies and shave the black truffle on the top. Enjoy!