Ricotta ravioli with chanterelles, brocolli, sage and beurre noisette foam
I brought a ravioli stamp from Sardegna, so I had to try it out. Stuffed pasta is more difficult to make than classic spaghetti or …
Rhubarb with cardamom, sheep cheese and ginger biscuit
This recipe was prepared by Ondra Molina, the head chef of Černá Růže restaurant in Mladá Boleslav. When Ondra visit us in Brno, we decided …
Cherry pie with cherry sorbet and honey
This time of the year is simply great: everything ripens and I would just walk through the garden and pick the fruits. When I brought …
Malloreddus pasta with saffron, parmesan and edible flowers
This pasta dish is inspired by our trip to Sardegna. The consistency is pretty chewy: that’s the story with eggless pasta, but it’s made with …
Mantis shrimps, rice noodles, mango and courgette
We discovered the mantis shrimps by accident, when we went to buy some fish. They look a little bit like intruders from the depths of …
Saffron risotto with green asparagus
Saffron risotto is awesome, it doesn’t really get better than that! On the other hand, we say that about tons of things. HAHA. Saffron itself …
Rabbit with truffles and spring vegetables
This recipe is a reaction of my taste buds to spring. I just want to eat vegetables! And rabbits. I bought the rabbit from Mr. …
Tiger prawns in coconut, cucumber salad with wakame and Sriracha mayonnaise
I kind of made Jan cook this recipe for me. When I think about it, I’m not exactly sure when I ate this wonderful dish …
Grilled meagre, vichyssoise and oyster mushrooms
Meagre is simply amazing. When I tasted it for the first time about four years ago, it strongly captured me. It is a predatory fish with …
Shrimps with orange curry foam, mint snow, cauliflower and Africa Spritz
This recipe was created for the Czech blog awards. Following the assignment, we created a cold starter, which we matched to a drink based on …
Wild garlic soup with poached egg and wild garlic bread
This soup is absolutely delicious. I love it with poached egg and a bit of parmesan. The base is simple: a potato and leek cream, …
River trout, wild garlic cream alias camouflage
This recipe was just spontaneous – I had a lot of wild garlic at home and decided to use it this way. Wild garlic is …
Quail with red wine sauce, beans and bacon
In this recipe, I will show you how to handle poultry properly. We need to prepare breasts and thighs differently. While quail breast do not …
Pan-fried fillet of sea trout, French green lentils and lime dressing
With more and more recipes on our blog, you will surely notice that I use pulses pretty often in our home kitchen. The same goes …
Poached sea bass, shimeji, snow fungus and fish stock
I’m a huge fan of fish and it doesn’t really matter if they’re from the river or the sea. Sea bass is amazingly delicate if …
Octopus with red wine sauce, tomatoes, olives and white radish
Octopus is definitely one of my sea food favorites. I used to be a little overwhelmed, when I saw it in a supermarket and at …
Squid with black rice Venere, broccoli and beet greens
We are huge fans of seafood, as you probably noticed, if you follow us regularly. Squid and octopus are Edita’s absolute favorites. But let’s be …
Chicken lollipops with honey, cucumber yoghurt and chilli
Chicken wings are the best. If I didn’t have any self-control I would eat them every day. Luckily I do, but from time to time …
Honey soy sauce glazed duck breasts, caramelized endives and bell peppers
I am not sure, how much you know about the Czech Republic and ducks. Well, I can tell you one thing! We usually don’t mess …
Poached chicken breast with buckwheat, asparagus and white wine sauce
This recipe was ready in a moment and it involves all of my favorite ingredients: chicken, buckwheat and especially asparagus. I don’t know about you …
Roe deer tartare, smoked egg yolk, cucumber and radishes
Tartare is the absolute essence of Czech cuisine. A complete Czech man has to be able to mix a great tartare, right? Preferably with one …
Baby chicken roasted on the bone, asparagus, cherry tomatoes and minty hollandaise sauce
Today we will learn one of the basic sauces – a hollandaise. When Edita first made the sauce, it did not go very well, some …
Homemade tortellini with mushrooms and truffle oil
This recipe is a bit of a challenge and requires some cooking skills. But give it a shot, because it will make you and your …
Eggs Benedict new style
Eggs Benedict: the ultimate dish I could eat all the time. Hollandaise, ham and eggs, these three form a an absolutely decadent combo that I …
Chicken roulade with smoked chestnuts and bread stuffing
It’s a pity that not so many people dare make a roulade! The technique is a bit more challenging, but it worth the effort – today …
Tagliatelle carbonara
Carbonara is a fantastic classic dish that could be a challenge: even for chefs. I actually think, it is pretty easy to make, though. You …
Chanterelle risotto with avocado and veggies
Sometimes I create recipes on the go, for example when I am shopping. This time we found some nice chanterelles, Edita insisted she wanted risotto …
Soba noodles, chicken bites, veggies and soy sauce vinaigrette with chilli
First time I tasted soba noodles I was in Japan. It was love at first sight! The word soba means buckwheat in Japanese and it’s …
Gnocchi with truffle cream, pecorino cheese and fresh black truffle
This is definitely one of our favorite recipes. I first tasted truffles in England and it was a shock for me. I would say that …
Orecchiette with zucchini pesto and thai basil
This recipe is inspired by our trip to Puglia. They make all the pasta by hand, they don’t use eggs at all and the texture …