Brioche French Toast with Bacon, Banana and Maple Syrup.

Seriously delicious and satisfying. All ingredients mix very well together.


Brioche bread- 4 slices 

Eggs-3 bitten 

Fresh cream- 1/3 cup

Sugar– 1 tblspoon

Bacon -12 rashes

Banana-2 sliced 

Butter and oil for frying-  1 tblspoon each


Brioche bread preferably, should be 1-2 days old.

Mix eggs, cream, sugar in a bowl and whisk it thoroughly.

Soak each slice for a minute on each side in a mixture.

Heat butter and oil in a pan and cook the slices in batches till nice and golden.

Cook bacon in the oven at 200C till crispy.

Assemble toast, bacon and  sliced banana. Drizzle with maple syrup.

recipe · Recipes · soups

Cream of Mushroom Soup.


Mushrooms- 600 g chopped.

Butter- 2 tablespoons.

White flour- 3 tablespoons.

Fresh cream- 400g.

Onion- 1 finely chopped.

Garlic- 3 cloves, finely chopped.

Vegetable Stock- 600 ml.

Salt, Pepper.

Parsley for garnish.


Heat butter in a pot and add onion and garlic. Sauce for a couple of minutes.

Add chopped mushrooms, and continue, stirring till all mushrooms reduced in size and released juices.

Add flour, stir it in. Season with salt and pepper. Add the stock, cream, mix really well, so no lumps are visible.

Cover and cook on a medium heat for 10-12 minutes.

Put all mixture trough the blender, serve garnished with parsley.FullSizeRender 266

dessert · Recipes

Profiteroles. Bulletproof recipe.


Flour- 1 cup.

Butter- 100g

Water- 1 cup

Salt- 1/4 teaspoon.

Eggs- 4


Heat the water with salt and butter, when it gets to the boiling point, take it off the heat and immediately add flour.

Mix well, add egg one by one, or do so in a mixer.

Heat an ove to 200C

Line a baking tray with parchment paper and little oil.

Arrange profiteroles on a tray with a help of two spoons. Keep in mind they will triple in size, so make sure, leave space between them.

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Bake profiteroles at 200C for 10 minutes, then reduce the temperature to 180C and bake them for a further 15 minutes.

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Let them cool completely an fill with your favourite cream.

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beef · Recipes

Beef Carpaccio. Perfect Recipe.

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Number one important fact is, that it has to be a beef tenderloin. Top quality, fresh from the butcher.


Beef tenderloin – 300g

Olive oil for searing and drizzling.

Rukkola- a handfull.

Parmesan- as many shavings, as you like.

Juice of half a lemon.

Salt, pepper.


Heat a little oil in a pan, and sear the beef for 30 seconds on each side.

Let it rest for ten minutes.

Meanwhile, season rukkola, with salt, pepper, lemon juice and set aside.

When meat rested, slice in a very thin slices.

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Lay down the slices on a chopping board and with a flat side of a knife, gently stretch each slice towards the sides.

It should double in size.

Arrange few slices of beef on a plate. Season with salt, pepper, squeeze some lemon juice and drizzle with olive oil.

Place rukkola in the middle and add parmesan shavings.

Drizzle a bit more olive oil and it’s ready to serve.

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recipe · Recipes

Duchess Potatoes!

I have always struggled with Photographing and Presenting Mashed Potato, Duchess Potatoes to the rescue! It’s an incredibly tasty and fantastic way to present!

Chose yellow types of potatoes, as they will look better than white ones, as a final product.


Yellow potatoes- 1kg

Butter- 100g

Egg yolks-6

Oil for baking.


Boil potatoes with a little salt till soft.

Mash them add butter and return to the heat ( very low) keep on stirring for a minute. Add egg yolks, stir really well. Take off the heat. Let it cool a little.

Preheat the oven to 425/220.

Feel the piping bag with mashed potatoes.
Line the baking tray with a parchment paper, drizzle a little oil.

Make shapes of your liking and bake for 15-20 minutes.

chicken · Recipes

Satsivi! Georgian Cuisine!

I have had this dish in Georgia, many time and always cold, but never really cooked it. After asking all my Georgian friends, non-georgian friends and watching lots of videos, i have realised, that, despite, that ingredients kept the same, there are numerous ways to cook it.

For four days, my family only ate satzivi, as i was experimenting with many ways to cook it, and finally, i got the recipe, that i think is awesome.

Conveniently i brought all the necessary spices from my trip to Russia.

In georgia it served with Mamaliga, but Polenta works perfectly fine.

Important details.

This dish is definitely better next day, so i insist on you cooking it in advance.
Make sure, walnuts are ground to a very smooth consistency.
It’s easy to oversold it, be careful.
Satzivi, traditionally eaten cold, but i see no harm in eating it hot. (some find it better hot).
Spices are very important, if you want to achieve an authentic taste.
A lot of Georgians use boiled chicken, my friends unambiguously said grilled or fried and i agree with them.
I make this dish boneless, but bones can be kept on, if prferred.
Skin is completely unnecessary as it gets soggy even if it was crispy initially, so i remove it.

Chicken- 1 whole, preferably 2kg and fatty. (reserve the fat).

Walnuts- 450-500g

Cilantro- 1 small bunch, reserve some for garnish.

Garlic- 6-8 small cloves.

White Onion- 1 very finely chopped.

Chicken stock- 2 ltr (you may not use it all)

Khmeli Suneli spice- 2-3 teaspoons.

Safron from Imereti- 1 teaspoon.

Coriander ground- 1 teaspoon.

Red wine vinegar- 2-3 teaspoons, according to taste.

Black pepper- 1 teaspoon.

Salt- to taste.


Rub a chicken with salt, pepper and oil mixture. bake in a preheated oven at 200C for 15 min. then reduce the temp to a 180C and cook for a further 30 min. Let it cool.

In a processor, mixer, thermomix or whatever you have got to blend all the walnuts with a garlic to a smooth consistency. You may have to scrape the sides and blend again.


Add cilantro and grind again. At this stage you can squeeze the oil out of mixture, to add to your dish later.

Heat a chicken fat on a pan and add your onion. Cook till nice and translucent, but not burned. Add Some chicken stock, just a tablespoon and cook till done.



Prepare a pot, add all the walnut mixture, onion mixture, all your spices and slowly start adding heated up chicken stock, ladle by ladle till you get to a creamy consistency.


Put the pot with this mixture on the fire whilst constantly stirring, just before it gets to a boiling point add vinegar, stir and immediately remove from the fire.

Now remove the skin and bones from the chicken, cut it to a medium sized pieces and pour your sauce over it. Make sure, you gently stir, so that all the chicken pieces are coated with the sauce.


Garnish with cilantro and drizzle the oil ,that you squeezed out of walnuts (if any).



Refrigerate overnight and enjoy with polenta, rice or potatoes.

Sauce will thicken, after staying in the fridge, you may wish to add some stock or water, when reheating it.

duck · recipe · Recipes

Duck Confit with Red Wine Cranberry Sauce!

It is much easier, than you think. Just need to prepare duck legs in advance, and forget about them for 24-48 hours.

I would say 48 hours is the best, but if you are stretched with time, 24 hours will do the job.


Duck legs- 4 pieces.

Fresh thyme- 1 bunch.

Sea Salt- 1 cup.

Garlic- 5 cloves, finely chopped.

Duck fat- 800 g.


In a large container rub salt, garlic and thyme into each duck leg, cover and let it sit in the fridge for 48 hours, after 24 hours, turn the pieces around.


Rinse the duck legs thoroughly , and dry with a paper towel.

Heat all the duck fat in a pot, and add your duck legs. Cover with a parchment paper, and then with a lid.


Put into the oven at 130C for 3 hours.

When cooked, take the pot out of the oven and transfer to a container, place the duck legs, fully cover them with duck fat, and let them cool completely in the fridge.

When ready to serve, take a duck leg out of the container, remove the excess fat and brown on a skin side down, till nice and crisp, turn and cook on the other side.

Serve with a cranberry sauce.



Cranberries- 1 cup.

Red wine- 1 cup. ( you can use water instead).

Sugar- 1/2 cup.

Juice and zest of 1 lemon.

Juice and zest of 1 orange.


In a pot, combine all the ingredients and let it boil, then reduce the heat to a minimum and let it simmer for an hour, stirring, occasionally.

lobster · recipe · Recipes

Lobster Thermidor!

This is my favourite dish! I absolutely love it. The recipe is superb, as after trying numerous number of versions, this is where i stopped.

I like to order it at the restaurant, every chance i get, but my version, in my opinion is the best.

It’s creamy, but still not overpowering the taste of lobster.

I have a 500 g lobster, that feels like not enough, sadly, but is the biggest one ,that i could get.

Aim for a live lobster , otherwise use boiled, but taste would be compromised.


Lobster- 500g or larger, if you are lucky.

Cream- 300ml.

Garlic- 3 cloves, finely grated.

Cheddar Cheese- 2 tablespoons, grated.

Breadcrumbs- 2 tablespoons.

Parsley- 1 tablespoon, finely chopped.

Oil or butter- 1 tablespoon.

salt and pepper for seasoning.


Cut the lobster with a sharp chef knife, remove the stomach and vein.


Heat an oil or butter in a pan and put the lobster meat side down.


Meantime, get on with your sauce.

In a small pot heat together cream and garlic, until reduced in half.

Cook lobster for 5 minutes or so. Take it out, and remove all the meat. Cut the meat into 1.5 cm chunks and set aside.


When cream and garlic are reduced, stir in grated cheese, take it out of the heat, stir in breadcrumbs, parsley and lobster meat, season with salt and pepper.


Fill the shell with your mixture and stick into the oven at 200C for 10 minutes or until browned at the top.



cake · dessert · recipe · Recipes

Red Velvet Cupcakes!

Everybody’s favourite! Super tasty and beautiful!


Flour- 1 cup.

Cocoa powder- 1 tablespoon, sifted.

Sugar- 1 cup.

Butter- 125g, softened.

Baking powder – 2 teaspoons.

Baking soda- 1/2 teaspoon.


Buttermilk- 1 cup.

Red colouring- 1 tablespoon.

Apple cider vinegar- 1 teaspoon.

For the icing:

Butter- 125g.

Icing sugar- 500g, sifted.

Cream cheese- 125g.

Apple cider vinegar- 1 teaspoon.


Beat all the dough ingredients in a processor.


Pour into cupcake baking tray and bake in the pre-heated oven at 170C for 20 minutes.


Let it cool completely on a rack.

Mix all icing ingredients in the processor.

Cover each cupcake with a cream mixture and decorate.