All posts filed under: Nezaradené

Beef tongue with an emulsion of wild garlic and thyme salt

I grew up in the southern Slovakia where the spring in the gardens and groves smells just like fine garlic aroma. Apparently the first thing the bears eat after waking up from hibernation, the wild garlic. For them, particularly has an ant parasitic meaning.  If hungry bears don’t find a dead animal, they must descent to lower altitudes and there are fed on herbs, arrows, beetle larvae, eating everything edible and what they find. They also eat juicy wild garlic, which is a relative of chives, not garlic. Only its constituents are almost identical. Wild garlic is packed with vitamin C, B6, allicin and chlorophyll which is certainly an asset compared to the garlic. Since long time it belonged to the ingredients of the spring in the south of Slovakia, especially in rural areas. I was happy because together wild garlic, some herbs woke up too and I was finally able to make herbal salt. I love to flavor simple meals with such salts. Bite of small crystals of salt causes on the tongue a …

Cod with roses

Trees around started to turn yellow and blow became red. The air is cool, but the sun still warms nicely. In this period I prepare the winter garden. Today I cut roses. I remembered one summer fun with roses. Usually I find this flower as a symbol of love clichés. But in my world it has turned into a kitchen raw material that has woken up the old lab times. I gave it no love, I just picked it barbaric style and distill a rose water. In fact, in one book I have seen a combination of coconut, roses and fish. On the internet there is a quite a lot of videos on how to assemble pots and bowls to a simple kitchen distiller. Frankly, it is easier to buy water in the store, then to shave neighbor’s roses. So, the ultimate combination is made of a rose, coconut, mango, fennel and chilli sambal. I admit that I was initially scared of a number of ingredients – full book page- but in the end it …