• Laminated Pasta dough
    Culinary techniques

    Pasta dough, laminated with fresh herbs (100% plant-based recipe)

    This technique of making laminated pasta dough with various leafy herbs and edible flowers became quite popular in the recent years, and we’ve all seen tones of Instagram 15 sec videos, showing us how easy it is to laminate your pasta. What we haven’t seen though, are the technical difficulties that arise in this process. And today, I will share with you my experience and what I do to tackle them. And, here’s a written recipe of EGGLESS PASTA DOUGH for you: 600g Semolina flour 400g 00 Flour 1 tbsp Salt 4 tbsp Nutritional Yeast 400 ml Water Bunch of leafy greens/herbs/edible flowers Yield: app. 8 regular portions Prep. time:…

  • Edible dish sponge
    Culinary techniques

    Edible dish sponge

    Making this quick fluffy edible dish sponge was one of the reasons that I finally decided to purchase a culinary siphon. Now I’m sharing this cool and funny concept with you! Check out how I’ve tried to replicate a dishwashing sponge in an edible form. I’ve even made an edible dishwashing soap, using one of the molecular cuisine techniques of making edible culinary foam with Soy Lecithin. If you want to learn how to make Gravlax, click HERE. You can also see more of my video recipes HERE.

  • Watermelon Carpaccio

    Watermelon Carpaccio

    Watermelon Carpaccio is not a very common dish. In fact, I haven’t seen it being served anywhere. At least not in the form that I’ve come up with. In order to make my Watermelon Carpaccio, I‘ve cured, smoked and roasted a whole watermelon... and it blew me away! At the end it took me a couple of days to finally devour the end product. However, the wait is totally worth it! Here’s what you will need for the Curing mixture: - 200 g Kosher salt - 1 tbsp Smoked Paprika - 2 tbsp Onion powder - 1 tbsp Ginger powder - 1 tbsp Chili flakes And this you might need to…

  • 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

    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

    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

    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

    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…