Raised Vegetable Garden

It's been a joy and truly a labor of love piecing our raised bed garden together. We learnt a lot from our last/first attempt at gardening and this time we were better planned.

The Best Pizza Dough

We got a bit tired of our whole wheat pizza dough I think we got too accustomed to it and decided it needed some tweaking.

US Road trips

We've made a few road trips around the US. There's a lot to see here and a lot of distance to cover. Here are some of our trips on the east coast.


Panama's carnival celebration in Panama City are supposed to be the second largest in the world. Enjoyed this big party with fantastic street food, dozens of stages and loud music blaring at every corner.


Canada has some of the most beautiful sceneries and landscapes. I hope to drive across to the West coast some day but till then here's a glimpse of Toronto and beyond.

Tuesday, December 22, 2009

Traditional Czech Fried Carp and Potato Salad

Christmas festivities have begun! I set out with Tomas early morning to pick up some Carp. We selected a whopper five kg Carp from one of the fish farms just on the city outskirts.

It was quite the experience holding such a huge fish that kept jumping around aggressively.

Chopping up the Carp was also quite unnerving. The fish kept jumping in our hands with every stroke of the knife despite being dead over an hour.  We set out to marinate the fish and make a traditional potato salad. Here's the recipe. Merry Christmas!

At the fish farm picking up our Christmas Carp

Cleaning the carp

Marinate the Carp
  • It was a sigh of relief once the Carp was sliced into a dozen pieces. Some salt and lemon was added to the slices and left in the fridge to marinate for a couple of hours.

The ingredients for the Potato Salad
  • 1 Celery root,
  • 3 Parsley roots
  • 10 Potatoes
  • 4 Carrots
  • 3 Onions
  • 1 can of Peas
  • 1 mid size bottle of Mayonnaise
  • Salt & Pepper

Preparing the Potato Salad.
  • Boil the Celery, Parsley, Carrots and Potatoes together with salt. Cook them till they are slightly soft but still firm. Cool them peel them and dice them up into small cubes.
  • Cook the peas separately or if you have a can of boiled peas even better.
  • Boil a couple of eggs as well. You want hard boiled eggs and no runny yokes here.
  • Chop the eggs up and mix them up with the diced vegetables and peas in one big bowl. Add a bottle of Mayonnaise, some pepper and stir it all up.
  • There you go. You’re potato salad is ready. Into the fridge with it!

Preparing the Carp
  • We decided to create two versions of the Carp. The first was the traditional version of breadcrumb coated Carp. Dunk the slices in flour,eggs and breadcrumbs in sequence, standard procedure.
  • The second version was a spicy Reshad version of Carp. We made a  mixture of red chili, crushed cumin, vinegar, olive oil, cloves and garlic, not your typical Reshad but turned out great!
  • The breadcrumb coated carp was deep fried while the Reshad version slowly cooked on the pan. Both versions turned out just great. I'd like to actually combine the two on my next attempt. I guess i need the spice :)
Dobrou Chut'

Friday, December 18, 2009

Slow-baked Lamb Shoulder

Christmas time is here! Here's a fantastic and simple lamb recipe. You need a good 3 hours to babysit this one but it's definitely worth it!

  • 1 lamb shoulder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 4 onions, thickly sliced
  • 1 head garlic,
  • cloves separated and peeled
  • 1 glass white wine
  • 500 ml chicken stock
  • 2 sprigs fresh rosemary

  • Rub lamb with salt and pepper. Put oil in a high-sided roasting tin or heavy pot big enough to take the lamb. Add onion and garlic and cook over gentle heat until soft and golden, 5-10 minutes. Remove from heat.
  • Lay rosemary sprigs in tin or pot and place lamb on top. Pour in wine and stock. Cover tin or pot with a piece of foil and place in oven. Immediately reduce oven temperature to 150 C (300 F) Gas 2 and leave to bake for 3 hours.
  • Serve with creamy mashed potatoes and steamed, buttered carrots.
Slow-baked Lamb Shoulder

Recipe source http://www.sheepdrove.com/378.htm