Location: Bake House in Prague

First of all, sorry that I have been away for such a long time. 

I was occupied 24/7 with a freelance job that comes now and finally to it's end. 

Now I have a lot to catch up with you. New locations, recipes and a whole 

bunch of inspiring ideas dealing with food.

For today, i'd like to present you the Bake Shop in Prague. 

An ideal place for relaxing on a  sight-seeing trip or for a very long and cosy afternoon 

with a friend, indulging in wonderful bakery and patisserie. They offer a great 

range of breads, cakes, tartes, cupcakes and hearty pastry. Freshly made  and presented 

in a retro environment, flooded with daylight. 

http://www.bakeshop.cz/en/contact.html

Inspiration: Fat and Furious Burger

A funny and inspiring Blog: they present fantastic burger ideas in a wonderful way. 

Watch and try the recipes with your friends! My favorites are 

"The fart and the furious burger", "The End Burger" and "Neil Armstrong Burger"

http://fatandfuriousburger.com/

Location: VAU

Entrée: wild hog in puffy pastry & chestnut cappucchino

Dessert: soufflé & sorbet of sour cream with blue elder coulis

Finally and thank to the lovely agency members of BBDO Berlin (advertising) 

where I made a 6-month intern, I was able to eat in a One-Michelin Star Restaurant. 

VAU in Berlin (Gendarmenmarkt) by Kolja Kleeberg. I took my boyfriend to share 

this event for lunch on our two-and-a-half year jubilee and it 

was - who would doubt it - fantastic!

Now for the most important facts:

Amuse gueule: 

Piglings cheek with canola mayonnaise

Entrée: (as in picture)

wild hog in puffy pastry & chestnut cappucchino (for me)

Medium deer filet on parsley-pearl barley (for him)

Main course: 

Crispy char (heavenly) with apple and parsnip (for me)

Duck breast (so soft!) with sweet potato mesh and wild mushrooms

Dessert: (as in picture & for both):

Soufflé & sorbet of sour cream with blue elder coulis

Some of you may think that this is a quite traditional and ordinary menue for 

a Michelin-Star restaurant,but I have to remark that it was only 

the lunchtime à la carte, that is usually not that exceptional. 

We could have had afford a dinner too, but only with one course 

- so we decided that diversity is more interesting for us than flamboyance. 

Conclusion: The interior could have been not so 90's, but it's nice and welcoming.

Service was vey good and not sniffy, food was perfekt.

http://www.vau-berlin.de/

Inspiration: Rachel Khoo

Warm Potato-Apple Salad from "Little Paris Kitchen" by Rachel Khoo

By accident I found a new book in the cooking section of a big book store in Berlin: 

Rachel Khoo's "Little Paris Kitchen" and instantly fell in love with it. A young woman who 

studied Design, (like me), loving food and cooking, who passed the honored education 

of Paris' Cordon Bleu Institute in Patisserie, driven by her passion for good food and 

fantastic taste. I admit that she kind of became a role model for me: my biggest wish is to 

study Food Design in Nantes / Brussels or Rome for a long time.... 

She shows us the traditional french cuisine with her own twists and some new and easy ways 

to enjoy it. And she shows me, that a person, that is acting according to his passion and his 

instincts can achieve a lot. I do not want to become the same, not even to cook particularly, 

but I want to work with excelent food in a creative way, by inventing, composing and designing 

new products, concepts and combinations for tasteful high-quality meals. 

Now it seems that I talked so much about this book, that I got it twice as a christmas present 

from family and friends... 

Take a look for yourself and be inspired:

http://www.rachelkhoo.com/

http://www.youtube.com/watch?v=Hun_yj5u4S0

Location: Restaurant Weiss

One of the best restaurants in Berlin!

Small, a bit more expensive and a huge amount of quality food.

You will sit in a minimalistic decorated room with soft light, white tables, black chairs and fresh flowers. 

It seems that nothing wants to attract your attention from the good food.

The cook is Swabian (South Germany) creative and ambitious, his wife serves the food, 

suggests a wine and is very descreet. 

Now for the touted food:

We had a 4 course menue containing

• Soup of green salad with house-smoked salmon

(I usually don't like salad soup, but this one was so perfectly seasoned!)

• Spined loach (white fish) with vanilla sauce and poached chicory

( fish - perfekt, chicory slightly bitter, vanilla sauce - wonderful matching and not sweet)

• Duck brast, homemade tagiatelle and creamy kohlrabi

(the first time i liked the kohlrabi!)

• Dark and white chocolate sorbet

(light, fresh and very intensive)

I love the concept of creative cooking with high-quality regional and seasonal ingredients.

You really taste the difference!

www.restaurantweiss.de

Cooking: Fast Peas with Mint Mash

I have to admit, this recipe is inspired by good old Jamie Oliver,

but mine are faster and so ridiculously easy. I made them for my girls as one of many different tapas.

For 4 Persons:

• 500g of frozen green peas - nothing against frozen vegetables, 

they contain more vitamins then the "fresh" ones from the supermarket

• 1 teaspoon of unsalted butter

•1 hand full of fresh mint

• salt

Defrost the peas in a heat-resistant bowl in the microwave oven for 3 Minutes (700W).

In this time you can cut one half of the mint leaves roughly in smaller pieces.

Add them with a little bit of salt to the peas and cook them for another 3 Minutes in the microwave.

Now add the rest of the mint and mash them for 1 Minute, add the butter, stir, Finito!

Goes with all kinds of meat, prawns, roasted peppers, bacon, or cheese.

NEWS: Sprachänderung

Hallo ihr Lieben!

Um mehr Menschen zu erreichen werde ich von nun an auf 
Englisch schreiben, wenn jemand eine Übersetzung braucht, schreibt mir 
das einfach in einem Kommentar und sie erfolgt so schnell wie möglich!!

FROM NOW ON ONLY IN ENGLISH, TRANSLATIONS IN FRENCH, GERMAN ODER ROMANIAN ARE ALSO POSSIBLE :)