...for the unevitable to come, I approached to the point when I can also occupy my mind with creative ideas. Having a partner brought me a new venture - cooking (oh, what a surprise!). Or I might a
lso name it a cooking experiment. I am not a cook, actually I am quite clumsy and cannot cook almost anything of Czech cuisine but thanks to internet, invention is lurking on me from the bottom shelf of my brain.
lso name it a cooking experiment. I am not a cook, actually I am quite clumsy and cannot cook almost anything of Czech cuisine but thanks to internet, invention is lurking on me from the bottom shelf of my brain.The first test was steak tartare achieved in my own hand - or a piece of beef in symphony with my new blender. As it came unplanned, I forgot to acquire old loaf of bread necessary to make fried bread but who would care. Wholecorn bread slices also did the thing and garlic was applied in slices. Red wine, suitable with beef meat, was also not somehow available (see the notion of "unplanned"). OK...some flies in the ointment, but the result was more then satisfactory.
Beefroot is said to be healthy and I happen to love it so what else
we can do with it but the beetroot stew with thyme and butter I cooked several times already? Beetroot spread! So this recipe of mine (internet-inspired) became my second first. Actually second second because the real second first did not turn out due to unpredictable incompatibility of ingredients. Combination 2 beetroots, onion, gervais (do not use ricotta) and salt/pepper conjures a
marvelous taste! Simple recipe: grind the cooked beetroot, add chopped onion plust the rest. Yummy!
The third first is only half-way through. Marinated pork ribs are still in the fridge enjoying a spa-therapy of honey, garlic, lime sauce, lime shavings, chilli, oil and pepper. What comes out of this is one huge question mark. I will know tomorrow when I am going to grill it (in the kitchen oven though). If it turns out well, I'll be in gourmet heaven as it smells so good. And one thing I know for sure - if it is edible, we will sleep with our backs turned on each other as our breaths will be so garlicy, that none of us would be able to endure it. The recipe said - add 5 cloves of garlic...
And last but not least - my firstcooking-oriented blog contribution this is!
Beefroot is said to be healthy and I happen to love it so what else
we can do with it but the beetroot stew with thyme and butter I cooked several times already? Beetroot spread! So this recipe of mine (internet-inspired) became my second first. Actually second second because the real second first did not turn out due to unpredictable incompatibility of ingredients. Combination 2 beetroots, onion, gervais (do not use ricotta) and salt/pepper conjures a
marvelous taste! Simple recipe: grind the cooked beetroot, add chopped onion plust the rest. Yummy!The third first is only half-way through. Marinated pork ribs are still in the fridge enjoying a spa-therapy of honey, garlic, lime sauce, lime shavings, chilli, oil and pepper. What comes out of this is one huge question mark. I will know tomorrow when I am going to grill it (in the kitchen oven though). If it turns out well, I'll be in gourmet heaven as it smells so good. And one thing I know for sure - if it is edible, we will sleep with our backs turned on each other as our breaths will be so garlicy, that none of us would be able to endure it. The recipe said - add 5 cloves of garlic...
And last but not least - my firstcooking-oriented blog contribution this is!
No comments:
Post a Comment