In the kitcchen

It’s time for the next experiments in the kitchen.

The decision has been made: there will be only twelve small hot and cold dishes (snacks) in a fixed set of our menu and one hot dish of the day, which will appear and disappear depending on the skills of the cook and the efficiency of the kitchen.

Every day I choose a dish for our menu and develop the logistics of its creation: the products needed, availability on the local market or in the shop for Europeans (we must pay attention to the prices of milk products!), ease of preparation, freezing and thawing effect and profitability of the production taking into account low prices occurring in local restaurants.

Today, we "produced" egg muffins. Four types: with spinach, red paprika and cheddar cheese; with spinach, tomatoes and mozzarella cheese; with tuna and green parsley; with oyster mushrooms and red peppers.

In the photos they all look all similar (because the base is eggs), but we ensure that they taste according to the content.

We will serve them with a set of sauces, spices and toast.

I would be happy to pass on the recipes to the interested (slightly modified).