• Kombucha
    Culinary techniques

    How to brew your first Kombucha from scratch

    Getting started with K0mbucha brewing might a bit confusing. There are so much information on the web about different types of Kombucha. People are using different tea varieties, different brewing methods and different flavourings. To be fare, it all has a place to be, but I've decided to make it easy for the first-time Kombucha brewers and break down the whole process of brewing your very first Kombucha. More than that, I've also created a nice and neat KOMBUCHA HANDBOOK for my subscribers. It includes a printable guidance for each stage of brewing, with all the measurements and directions written down, some EXTRA TIPS and a BONUS page with maintenance…

  • French Onion Soup
    Recipes

    BEST SOUP – French Onion soup (classical SIMPLE recipe)

    Unlike many people, I absolutely LOVE soups, and French Onion Soup is definitely my favourite. I remember just where and when was the first time I've tried it... It was back in 2014, on a cold and rainy Toronto evening. I was visiting my friends in Canada and doing some touristic things, when I got lost and came across a small cosy French bistro. I tried my first onion soup there and then, that was love from the first sight, and there was no turning back for me anymore... So, now I'm so excited and glad to share with you the recipe of my favourite soup. Surprisingly, it's actually quite…

  • Maltaise sauce
    Recipes

    Maltaise sauce

    Maltaise sauce is a classical French sauce and a derivate sauce from Hollandaise. The ingredient that defines Maltaise apart from Hollandaise is a blood orange. Yes, that sweet and bitter orange, with a taste between sweet orange and grapefruit, and aroma close to raspberry. Maltaise sauce is a perfect sauce to be served with many vegetables, especially asparagus. It is also worth noting, that Maltaise sauce has the same expiry time, as the Hollandaise sauce (check my notes on the technique of cooking a Hollandaise sauce HERE), i.e. 2 hours at 63C (145F). If the temperature rises above that level, eggs will start to cook, and if the temperature falls…

  • Benedict and Florentine eggs
    Recipes

    Eggs Benedict & Florentine eggs (DREAM BREAKFAST for 2)

    Eggs Benedict and Florentine eggs are known as a staple of a dream breakfast and even brunch! Many people, however, assume that they are pretty difficult to make and either avoid them completely in their home cooking, or cook only some of their components at home and rest purchase ready-made. In reality, though, both eggs Benedict and Florentine eggs are pretty straightforward to cooking, and quite doable for anyone with beginner-intermediate cooking skills. 1 Poached egg 20 ml Hollandaise sauce 1 English Muffin 1 Bacon strip Fry the bacon in its own fat and assemble your Egg Benedict in the following order (bottom to top): English muffin (whole, or half)…

  • Gourmet vegan sushi
    Recipes

    7 Ways Of Making Cute Vegan Nigiri (Gourmet Style Sushi)

    I just love sushi, don’t you? But when it comes to vegan sushi, they are so boring: just avocado roll, cucumber roll and sometimes (if you are lucky) a yum roll… those are all the options that you usually get… Depressing… So, I’ve decided to spice up the vegan sushi game a bit, and come up with sushi, specifically nigiri, that I think vegans all over the world deserve to eat! Let me introduce you: THE 7 WAYS OF MAKING CUTE VEGAN NIGIRI SUSHI! And, of course, with a little gourmet molecular gastronomy touch to it :) Here’re those 7 types of cute vegan nigiri: Carrots with toasted sesame seeds…

  • Gravlax
    Culinary techniques

    First time making Gravlax (a.r.t.a. Gravlox, Lax and Lox) | What is it & how to cook it

    Ok, I’ve been dying to try the curing method for ages. Today was finally THE DAY!  I was making Gravlax for the very first time, also referred to as Gravlox, Lox and even Lax… Short summary – it was an overall success. Here're some nerdy facts about the process of curing. Curing is a process of food preservation and flavouring. It is usually performed with the help of salt. In this process, salt's main role is to remove moisture out of the meat/fish, by the process of osmosis and, therefore, inhibit microbe growth. On this note, let's talk a bit about Lax, a.k.a. Lox dry cure culinary technique. First of…

  • Sauce Hollandaise
    Culinary techniques

    Sauce Hollandaise (breaking down the basics)

    Sauce Hollandaise is one of 5 Mother/Leading sauces in French culinary world. The base of the Hollandaise sauce is butter, specifically clarified butter, and the thickening agent is an egg yolk. In case of this sauce, however, egg does not act as a thickening agent due to a process of coagulation. In fact, we need to try to avoid it by any means. If eggs start to coagulate in this recipe, our sauce will de destroyed. Instead, an egg thickens our sauce though a process of emulsification, i.e. combining of 2 immiscible liquids (fat & water) though vigorous mixing. For heath and safety purposes, one should keep this sauce at…

  • Super Nutritious Vegan Bars
    Recipes

    Super Nutritious Vegan Bars

    Here's a quick & easy, but also super nutritious recipe for the vegan bars. It took me a while to come up with the name for this recipe, because there's so many amazing ingredients inside: almonds, goji berries, coconut... You might as well call them superfood bars, peanut butter bars or whatever you want basically... that's not the point! The point is, that they are extremely nutritious, and will fill you up quite quickly, so keep this in mind while considering your intake :P Preparation time: 1 hour Cooking time: 10 min Per servings: 20 Small bars / Biscuits Ingredients for the Super Nutritious Vegan Bars: Coconut oil - 1/3 cup…

  • Edible Helium Ballons
    Culinary techniques

    What I’ve learned, trying to make Edible Helium Balloons by Alinea restaurant

    Edible Helium Balloons is a signature dish of a 3 Michelin Star restaurant in Chicago, called Alinea (also known from the “Chef’s Table” show on Netflix). “Wouldn’t it be SO COOL to learn how to make those edible balloons?!” – I thought to myself… Chef Grant Achatz and Chef Mike Bagale from Alinea spent probably years in R&D for those edible helium balloons, and I naively thought that I can learn to make them in one go… Boy, I was wrong… First of all, the recipe was not that easy to find. The one that I’ve managed to find on web, was simply not working. So, I had to tweak…

  • Sourdough
    Recipes

    Easy Sourdough bread

    Making Sourdough bread is a step further in your bread game. It's more complicated and definitely more challenging: so many variables to keep in mind and so many aspects to take of... BUT! Once you've baked your first Sourdough bread and tasted it splendid and absolutely unforgettable taste, there is no way back! You are hooked and there is not other bread anymore. I have tried several Sourdough bread recipes by now, and here is the one that might be the easiest in handling. There's only 2 proofings and 1 folding required in this process. I am also using a stand mixer for this recipe, so for those of you…