At the October cooking academy - CITY CHEF, the participants took a close look at Italian cuisine and licked every plate again in pleasant company in the renovated Bosch and Siemens salon. Both the one with Caprese salad, the one with gnocchi with porcini mushrooms and shrimps, and the one with raw "Siciliana" ravioli, and even the Italian tiramisu were not left for later. At the same time, we were also accompanied by a drop of ruj, once it was a glass of ribula, another time sauvignon, the third time chianti, but there was not even the official water of the Jamnica event missing.
Culinary
Imagination knows no bounds, not even in the kitchen. Alinea, a restaurant in Chicago that boasts three Michelin stars (there are only a dozen across the pond), offers a very special dessert! Edible balloon! The delicate specialty does not come cheap and is one of 20 unique courses on the US$210 menu.
A slice of good bread, made with love, is the most basic thing, but at the same time, it is the thing that is disappearing the fastest with the help of mass industry.
Years ago, everyone was obsessed with the Swedish concept of hygge, but this year, the world of Swedish desserts has taken the world by storm. Since we also follow the trends, we have prepared 3 recipes for you, which will make your afternoons delicious.
On December 13, 2016, a regulation came into force in the European Union, i.e. also in Slovenia, requiring food producers to label the nutritional value of foods. This means that from now on all prepackaged foods will have nutritional information. On the packaging, manufacturers will have to provide information on the energy value, amount of carbohydrates, total and saturated fats, salt, sugars and proteins. Only information on the amount of dietary fiber, which is not (yet) mandatory, has been omitted.
The time of joy, socializing with friends and culinary indulgence is coming. You are welcome to apply. The number of places is limited.
In December, we concluded the Ob dobra hraná prize game with Jamnica and City Magazine, in which we presented interesting culinary recipes.
City Magazine is preparing this time a traditionally colored cooking academy with the theme - Autumn fairy tale. This time we will learn how to prepare the most interesting dishes in autumn. You are welcome to apply. The number of places is limited.
The April academy will be playfully spring colored. We will include the first spring crops in the dish and season them as in the old days. We will prepare asparagus with thorn and other delicacies.
At this year's cooking academy, we will be preparing for the upcoming carnival days. We will make smoked beef tongue on a bed of horseradish, pork fish in a crispy shirt, ... But since Mardi Gras is not a real Mardi Gras without delicious donuts and other sweet treats, we will also add Mardi Gras cupcakes with different fillings.
Everyone more or less knows what they should change to make their diet healthier. Spring is just the right time to treat yourself to spring cleaning, which has many positive effects.
How will you surprise your (better) half this year? With a great dessert, of course. We have prepared a recipe for millefeuille or strawberry puff pastry cake. Simple preparation, fantastic results.