Fried Cauliflower with an Asian Kick
One of Czech tradition meals is the fried cauliflower served with boiled potatoes and tartar sauce. But I can not even remember when I prepared it for the last time.
Cold Cherry Soup with Red Wine
Back when Prague didn’t have one single soup bistro, I really wanted to open one of my own. They had them everywhere else! (I mean in other countries.) Soups hit the spot for me. They’re a quick fix (at least when it comes to consuming them), warming in the winter, refreshing in the summer, and help you stock up on liquids. You can play around with different combinations and adapt them to seasonal produce.
Steamed Couscous with Olives and Pickled Lemon
Quite a few people were astounded when I told them about how couscous is made in Morocco. It’s no five-minute affair involving a kettle of boiled water! It’s much more time consuming, but also that much better.
Radishes with Dill-Buttermilk Dressing and Cheddar
Again, something to inspire you to love radishes. One fine day, I was walking through the market. There were beautiful radishes on display, and right next to them, bunches of fluffy dill.
Refreshing Cilantro Seeds Drink
The current heatwave reminds me of last summer’s temperatures in Sri Lanka. I remember how we trundled into a farm where they made palm honey, cooking palm tree sap until thick. It was dark and mildly sweet.
Mild Carrot Soup with Saffron, Kaffir Leaves and Coconut Milk
After returning from Morocco, I was wondering about what kind of soup to make. There were a lot of young carrots everywhere, and a can of coconut milk was gathering dust in my pantry. And so carrot soup it was.
Kaiser Rolls
I’ve baked bread, rolls, braided buns… and so it’s time to try some Kaiser rolls! You really have to plan these in advance, because they need to be leavened twice, but trust me, it’s worth it. Believe me that these are a whole different league from the depraved, bakery-chain Kaiser rolls you usually see in supermarkets.
Moroccan Potato Salad with Cumin and Cilantro
In the mountains, while travelling from Quarzazate to Marrakesh, I sampled one of the finest Moroccan dishes.
Rhubarb Strudel with Coconut
There’s never too much rhubarb, and that’s especially true in spring. The tartness of a rhubarb strudel will give you a gentle kick. It’s excellent sprinkled with sugar and topped with whipped cream.
Fennel and Radish Salad with Oranges and Orange Blossom Water
While preparing for my trip to Morocco, I researched Moroccan cuisine. I was already aware that it features amazing combinations spiked with interesting flavours, but when I came across a salad with orange blossom water, I immediately had to dash out for some fennel.
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