úterý, 27. října 2009
The mozzarella comes from Aromi la bottega. This melt-in-your-mouth milky buttery goodness is no comparison to those supermarket mozzarellas. Yes, it’s not exactly cheap, but it’s worth every halíř. Aromi’s la bottega is probably the best Italian deli shop in Prague, also the most expensive one. But if you are looking for unquestionable quality, this is the place to go. Good and ripe tomatoes and good olive oil are a must!
The place itself is spacious and has a pleasant outside terrace. We chose from the lunch menu, which includes several sushi sets with miso soup and many Chinese style main dishes. The main menu is very extensive, they even offer whole Peking duck…I know it's weird.
The salad was alright but it was drenched in the sweetish vinegary dressing, it was virtually swimming in it. There was too little wakame in this wakame salad.
The other sushi set contained just one nigiri, the california rolls and cucumber maki. Again, the california roll was ok, so was the cucmber maki.
Now let’s sum it up – I wasn’t given the tea I paid for, the tuna was smelly, the rice was too vinegary, the salad was not worth 90 crowns. The miso soup was good, the salmon was actually fine too. Was this lunch worth 700 crowns? No, we would’ve been better off in Mirellie which is a few minutes away.
What did I learn? Save money and go to The Sushi Bar!
**As I revisited the website of Sakura I was amazed to see that they have opened 2 other restaurants, one in Prague and one in Kladno. They do not seem to be suffering from recession, another proof of how popular sushi is becoming here.
pátek, 16. října 2009
2 x 250gr salmon fillets
1 tablespoon of chopped tarragon
2 heaped tablespoons of garden cress
3 tablespoons of sour cream
1 small clove of garlic – thinly sliced
150 ml of white wine
Heat up a pan with some oil and fry the seasoned salmon for 2-3 minutes on every side, depending on how thick the fillets are. Remove the fish from the pan a put onto a heated plate. In the same pan sauté the garlic for a minute and add the wine. Let evaporate until there is about 1 tablespoon of liquid left. Add the sour cream, cress and tarragon. Cook until sauce thickens, season with salt and pepper. Pour sauce over the fish and serve!
úterý, 13. října 2009
We thoughtfully reserved a table for 5:30pm, there was only 1 other free table inside when we arrived. We were seated and handed the menus. We knew what we wanted beforehand and so did not have a hard time deciding. It is fairly dark inside so the pictures are not good, but I decided to share them anyway.
My pot-au-feu beef soup. The soup contained a few pieces of incredibly tender beef, crispy celery, carrots and baby turnip in a strong, clear and well seasoned beef broth. Perfect for a cold autumn evening.
Husband’s steak with bordelaise sauce and mushrooms also included snow peas and potato slices baked with bacon. The steak was tender and perfectly medium, but the whole dish needed salt.
We ended the meal with a crème brûlée. It’s probably the most popular dessert at Na Kopci, you see most tables ordering it. Remember how Amélie Poulain enjoys breaking the crust on crème brûlée with a spoon in the Amélie movie? That’s exactly what we did! :-)
I would recommend Na Kopci to anyone who wants to enjoy a peaceful lunch or dinner with good food and fair prices. You will have to travel outside the beaten track but the place is worth it. However, if you are picky about perfectly cleaned mussels, think twice before ordering them.
Rain has ruined our plans for outside activities on Sunday and so we enjoyed a Greek style lunch at home. Homemade tzatziki and melitzanosalata, store bought feta stuffed peppers and olives and greek salad with pita bread. We also had some greek style lamb with vegetables baked in claypots, which there is no picture of. All simple but delicious stuff.
středa, 7. října 2009
This is how it looks altogether.
After finishing off our Bun cha we wandered around the market and came across a vendor frying something closely resembling doughnuts. We bought to kinds of doughnuts and a mysterious
The doughnuts are…uhm….unusual :-) They were extremely greasy, oil was dripping when I bit into one of them. They had thick and hard crusts inside which was some gooey substance. The most interesting thing was that they were not sweet at all! The one dusted with powdered sugar was sweet because of the sugar, but the filling and the other doughnut were not even close to being sweet. Oh well, I never was a connoisseur of Asian desserts and I guess it will stay the same :-)
The leaf wrapped parcel was another surprise! We unwrapped it when we got home and it contained a square made of sticky rice with some pastelike yellowish-grey filling. It was
It was very good, but I thought that the Pho soup served in the Holešovice tržnice is richer and has deeper flavours. Here is a picture of some delicious noodles I had in the Holešovice tržnice recently, these are actually also called Pho (Pho xào) but are not served as a soup.
For more information on Sapa, check out Pan Cuketka’s wonderful report and a map worked out by his readers, it’s very helpful! Pan Cuketka also wrote 2 extensive articles on Pho and bun cha in Prague, here is one and the other.
pondělí, 5. října 2009
These pancakes are very healthy, they contain just a little flour, no eggs and you only need a small amount of oil to fry them. Served with sour cream and lots maple syrup, they are one of my favourite breakfasts!
400gr of Hokkaido pumpkin
150gr of flour
1 tablespoon sugar
a pinch of salt
½ teaspoon of baking powder
about 150ml of milk
oil for frying - 1 teaspoon per each batch of pancakes
Cut up the deseeded pumpkin into several pieces, line a baking tray with baking paper and put the pumpkin pieces on it. Bake in the oven for about 30-40 minutes, until the flesh is soft.
Scrape out the flesh and mash it up in a bowl. Add the flour, sugar, salt and baking powder. Pour in enough milk to make a paste like mixture that is thick enough not to fall off the spoon, but smooth at the same time.
Heat up a little oil in a non-stick pan. One tablespoon of the mixture will make one pancake, use another spoon to scrape the mixture off into the pan. I put 5 tablespoons of the mixture into the pan each time, so every batch consisted of 5 pancakes. Cover with a lid and fry on medium flame for 3-5 minutes. When you take the lid off you will see that each pancake has flattened out on the pan. Turn them around and bake for another 3-5 minutes, until brown on both sides. The baking time depends on how thick the pancakes are.
Serve warm with maple syrup, honey, jam, youghurt or anything else you like.
I sometimes keep some of the baked pumpkin aside, cut it into small pieces and add to the mixture to make the pancakes chunkier.
neděle, 4. října 2009