Radish salad with bacon and croutons
It is nice to have a fresh salad in summer time. But to be honest, I’m always happy to add some non-veggies to the salad, …
Tagliatelle with rocket pesto, almonds and ham
Yeah, we have to admit, we miss Italy a lot! So we decided to make some homemade pasta at least. We did not use basil …
Rice noodles with prawns, orange curry dressing
Prawns with noodles, that is something I could eat all the time. This really is a bit of a kitchen punk: we bought some Asian …
Chocolate covered bananas
I’m not a big fan of desserts, to be honest. But there is one exception, which is the chocolate covered banana. It has a huge …
Egg pasta with spring mushrooms, nettles and parmesan
First mushrooms, nettles, dandelions: after a long winter finally a sign of spring. Nettles are quite difficult to collect but don’t be afraid. They don’t …
White bean soup with sausage crumb and rosemary
Bean soup has many fans and haters but we think the sausage crumbs can break even the biggest enemies of beans. Don’t worry about it! …
Beef hanger steak, savoy cabbage, peanuts and burnt cauliflower
These recipe is another contribution in our sous vide series. We already made duck, eggs or even mackerel. This time is it all about beef. …
Workman’s carpaccio
Gothaj is a Czech salami that was widely popular during communist era. The typical way of eating it was in a pub, accompanied by onions, …
Braised pork cheeks, pink ginger, polenta and macadamia nuts
Cheeks are no news in our country and you can find them on restaurant menus quite often. Beef or veal are the most common, but …
Jan’s English breakfast
This breakfast is a royal one. When I was working as a chef in London and had a day off, I went to a café …
Sauerkraut soup with sausage and smoked paprika
A lot of our friends for some reason think that we only eat truffles, steaks and foie gras at home. Well, it’s not entirely true: …
Sous vide mackerel, consommé and vegetables
Everybody likes good stock, but when you taste consommé for the first time, you will find out that even stock can hugely differ in quality. …
Atelier Cocktail & Bistro: seared duck on juniper, red cabbage and grapefruit salad, almonds
We really love to invite interesting people and have them cook something for the blog. Luckily, we know a lot of amazing food oriented minds, …
Duck money bags, salad with purple carrot and mint
If you ever happen to roast a duck and you have some leftover meat, make sure to prepare duck money bags. Your guests will love …
Sous vide duck breasts, coffee, radicchio di Treviso, green beans and fresh spinach
Sous vide is now a part of our home cooking, so we are more than happy to share some more recipes with you! We already …
Pork belly by Būcheck
Foodtruck Bucheck appeared in Brno for the first time before Christmas and all the Moravian foodies instantly fell in love with it. We know Petr, …
Salad with sous vide egg, olive vinaigrette
Who doesn’t love a good poached egg. Not the hard one but the creamy soft eggy delight! The feeling when you cut into in and …
Sous vide chicken breasts, orange chickpeas and fennel
The New Year has arrived and here comes the first recipe! Jan got a sous vide device by Anova as a present, so he just …
Pork chop with caramelized apples, curd cheese horseradish and red beans
Pork is the number one meat in Czechia, but I guess we are the exception that confirms the rule. I don’t think we avoid it …
Duck rolls with cabbage salad and kaeshi
We are huge fans of summer rolls. This recipe is not really the classic version that you can find in Asian bistros, but it’s kind …
Date muffin, tangerine marmalade and Chantilly cream
To be honest, we decided to ignore the food blogging Christmas madness. We don’t really bake at Christmas, we just enjoy all the goodies our …
Chicken breast cooked on the bone, petit pois a la francaise
It is cold and cloudy Sunday evening. I am trying to work out some stuff for my class statistics (in which I am completely lost) and …
Parsnip variation, blackberries, ricotta and tonka bean
Parsnip in a dessert, what? But it really works even though it’s not very common in our country. I have seen this in London for …
Jumbo squid with beetroot sauce, broccoli and cauliflower
Have you ever tried a jumbo squid? It’s actually very similar to octopus, but the texture is a little different and it is a bit …
Stuffed squid, hokkaido pumpkin and red curry paste
When we were thinking how to prepare a pumpkin, we just thought about red curry paste!! And it works great! I added a squid and …
Prawn wontons with mushrooms and chilli yoghurt
We just can’t get enough of wontons recently. Well, preparing these is not quite simple, as our shapes are not as symmetrical as we would …
Spelt risotto with bacon and fresh marjoram
When I think about it, I probably said that risotto is my eternal love for about million times. But! There is also a spelt risotto: …
Spaghetti with porcini mushrooms, tomatoes and bottarga
Homemade pasta with fresh porcini mushrooms is absolutely delicious. We decided to make it a little bit more special by adding some mullet bottarga that …
Coconut and tapioca pudding, fruit and lemon verbena
I’ve been in love with jelly and all the food that even remotely resembles it since childhood. When I first discovered tapioca I knew it …
Tuna a la Niçoise
Salad Niçoise is an absolute classic, that I just adore. This recipe also includes tuna, we serve a similar dish at our restaurant. Just perfect for …