Autumn is harvest time, not only gardens, but also in people

For a while, the blog has fallen relative calm - but that does not mean that the cooking of my daily activities have disappeared. Not at all! This fall has been a busy and dynamic time in all walks of life, but, despite this, there have been many discoveries in the field gardēdības, new adventures and pleasant meetings. I would like to tell you about some of the events of who has once again confirmed that the man not only loves good and delicious to eat, but he wants to enjoy a completely new sensation in their kitchen and their plates! "RASAS" black box masterclass with Arvi and Martin Zeman Sirmais
"Dew" black box masterclass was intrigued from the moment I received the invitation to this event - i elūgums was hidden in a black box with some interesting components side by side, but in the middle - "Dew" new Kremsier with yogurt in all its glory. The same workshop was very cheerful and nice arrangement, in which the participants were divided into two teams and each team was in the forefront by the leader - the chef. I 'hit' at Martin's Sirmā, the second part of the participants 'commanded' Arvis Zeman. Got the 'black box' with 3 products obligāri had to be used in cooking, together with the "Dew" Kremsier. Until this event, speaking frankly, the only Kremsier watched as the cheesecakes important component, but master classes during realized how much different in other ways it can be used - both snacks and second dishes, sauces and sweet. HERE you can find some of the photographs on the prepared recipes. As for the cheese cake - "Dew" Kremsier are cost-effective alternative to the classic Philadelphia cheese! Another personal discovery - Kremsier with yogurt. Pleasant, that it has less calories than conventional products, but the main thing - the cheese structure is softer, easier to smear and not as 'ķepīga'. I've led the present, such as mushroom sauce and as a result gained great sauce consistency. The next plan is to experiment with desserts. Video of master classes:
I will not lie if I say that cookbooks are my weakness - those who have seen my collection to be able to assure safe! Culinary happy to read texts in different languages, and was very pleased the restaurant school and appreciate if any of the books I love being translated and published in Latvian. In this respect, John Rose publishing house doing a blessed work of Latvian readers by making available a variety of languages issued cookbooks - they are suitable for both beginners gourmet affairs the restaurant school and processes as well as for seasoned cooks who just want to discover new flavors. Cozy Old Town café "Dandelion" was held cordial meetings with representatives of the publishing house, after enjoying a cookbook of recipes cooked-treats and sharing their cooking experience. During this meeting, the eyes fell on a very beautiful the restaurant school and diverse information book full of 'Beautiful garden bounty' - this has already written Ilze your blog. In my already in the possession of one cookbook maybe not in the classic sense, but the book with a lot of added value and cognitive material "Almighty garlic ', which I have also written. I think that this cookbook the restaurant school on a shelf would be worth a look for anyone looking for Christmas gifts for a friend or family member who likes bustle in the kitchen. Book donation is a unique pleasure! Signes Meirāns book "seasonal kitchen" release party
Autumn is harvest time, not only gardens, but also in people's lives, the whole summer spent working diligently - can be said about Signe that the fruits or the impressive size and weight cookbooks "seasonal kitchen" this week celebrated the opening of the restaurant "The Library No. 1 ". How Signe manage to combine the management of the magazine and website the restaurant school with such creative process of writing the book, I still remain an enigma :), but I will say only that the new book is even more recipes and more information the restaurant school than the previous one. Tuklāt photos are ļoooti appetizing and 'Eye-eaters' will be very pleased. the restaurant school Wine lovers will be useful sommeliers John rooster comments and recommendations regarding the selection of drinks, because the restaurant school almost every dish is to find appropriate drink. I fell into the heart of its most Branca and breakfast recipes, as well as a section the restaurant school at the end of the book, which is a list of the author's favorite places, which can be purchased in gourmet all the necessary things in Riga. Such information is, to my mind, is tremendous. I would also like to add that LVL 1 from each book sold will be donated to Children's Hospital Oncology Unit. (From 1 November Stockmann Loyal customers book "Seasonal kitchen" will be available the restaurant school at a special price 11.50 LVL). "RITO" workshop in collaboration with "Sirmais & Dreibants" spices
I can not imagine a single day in your kitchen be