Portobello Mushrooms stuffed with blue cheese and fresh herbs

So simple yet so delicious. Portobello Mushroom cups stuffed with blue cheese, parsley, thyme, rosemary and breadcrumbs. Ready in less than 20 minutes, perfect as a starter, light summer meal or as an appetizer at your party.  They are fabulously tasty and your guests are going to love it. PRE: 10 minutes     COOK:…

French Onion Soup

French onion soup is an incomparably delicious and heartwarming dish of minced onions and beef stock, toasted bread, and grated and grilled Gruyère cheese. Its gastronomic roots are in the broths of Ancient Rome, prepared for the first time over 8,000 years ago. Throughout history, they were seen as food for poor people, as onions…

Beef Rouladens aka Spanish Birds

This is a delicious and comforting traditional Czech dish that my grandma made for us when growing up. The name can be misleading because its origin actually lies in Bohemia: this dish dates back to the 16th Century, to the reign of Roman Emperor and King of Bohemia Rudolf II, the eldest son and successor…

When in Sydney – Two Chaps Cafe

When in Sydney I came across this hidden gem. This über-trendy cafè-bakery is located amongst the residential streets of Marrickville, Sydney’s Inner West, straddled by 19th century terraced houses. Originally a warehouse, the property was redesigned yet retained its urban and industrial vibe. Exposed beams and bricks, deliberately mismatched furniture, small blackboards with daily menus….

Grandma’s Homemade Czech Potato Soup – Bramboracka

Bramboracka is the Queen of all Czech soups and defines the traditional Czech Cuisine. It is a dish which is loaded with treasures from the underground: mushrooms, root vegetable and, of course, the humble potato. Each time I eat it I am filled with wonderful memories of my dearest grandma. It’s hearty, warming and comforting….

Heaven in a bowl – Vietnamese Beef Noodle Pho

Vietnam is a country with a history spanning more than 3,500 years, but pho is a relatively new food. It was born at the beginning of the twentieth century in and around Hanoi, the capital of Vietnam, located in the northern part of the country. Where does the original pho come from? Some say that…

Chicken, bacon, mushroom and thyme Pie

Who does not love pies? Comforting, warm, bursting with flavours with every mouthful being slightly different depends on what exactly lands on your spoon and I cannot forget crispy puff pastry which makes this experience even better. Doing some research into “Pies” I found that pie-like dishes have been around since the ancient Egyptians who used…

Czech Christmas – Fried Carp with Potato Salad

Christmas season has always been my favourite seasons of them all. It was the whole build up to Christmas which I personally enjoyed. Baking Christmas sweets at my grandma’s kitchen, shopping for presents, decorating house with lights and then the actual Christmas Day. It brings back sweet memories of my childhood where all of us…

When in Lisbon – Taberna sal Grosso

Taberna sal Grosso is a place that has become one of my favourite “Tascas” – Portuguese local eateries – that serves the best pork cheek with celeriac and apple pure and grilled Azores I have ever eaten. Away from the hustle and bustle of central Alfama District and R. dos Remedios you will find this…

Czech-style Tartiflette: Baked Potatoes with Smoked Pork Belly

The French are well known and very proud of their Gratin Dauphinoise. This traditional  dish is made of potatoes and crème fraiche and was founded in Historic Dauphine Region in south-east France. There are many variations of this dish and one of them found its way into the traditional Czech cuisine. When going through cookery…

Mouthwatering Steak Diane inspired by Marcus Wareing’s skill test

Safe to say that I am not exactly the biggest lover or eater of red meat, however on occasion I do enjoy “steak night”. I was watching MasterChef Professionals 2016 when Michelin starred Chef Marcus Wareing cooked Steak Diane as his invention test. It looked damn delicious! With Marcus as my inspiration, this recipe is…