Cold Cherry Soup with Red Wine

13. 7. 2015|

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.

Rhubarb Strudel with Coconut

12. 6. 2015|

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.

Pink Roasted Rhubarb Compote with Greek Yoghurt

20. 5. 2015|

Rhubarb stands alongside radishes as the first fresh produce of spring.

Granola with Coconut Oil and Dried Raspberries

17. 5. 2015|

Granola gave me strength on my first big crazy trip with my sister. With our Interrail tickets, a longing to discover the world after the fall of the Iron Curtain, and with our backpacks full of durable foods, we ventured out into the world.

Sticky Rice with Beetroot, Dates, and Cardamom

12. 3. 2015|

There was a packet of sticky rice in my pantry that I bought ages ago at the Asian market. I also had some left-over dates. Half a beetroot was rolling around in the fridge, and some unfinished coconut milk.

Iranian Carrot Marmalade with Orange Blossom Water

12. 3. 2015|

This recipe requires a proper introduction. First of all, I’d like to borrow some words from a book that I just finished reading. Trust me, there’s a point to this!

Tapioca in Coconut Cream with Raspberries

10. 3. 2015|

Manioc, cassava, yuca, tapioca. All these names lead back to one ingredient. A dark-skinned tuber with light flesh. It grows in tropical countries, having originated in Amazonia, and is used in place of potatoes.