Kaffir, kaffir lime, bai magrut – also called wild lime, Thai lime, kaffir lime or citrus folded – This citrus occurring in the region of Southeast Asia. Its fruit look like puffy, dark, wrinkled lemon or lime – the fragrant peel is used to tighten the taste of oriental dishes.

However, it does not peel, and the leaves – as dark as fruit, small, shiny, often in the shape of a double ellipse – is one of the most aromatic spices of the world. Indispensable in Thai cuisine (right next to the ginger, lemongrass, galangal and chili) give the dishes a pleasant citrus flavor. There is no one flagship Thai food – refreshing and essential soup Tom Yum (hot-and-sour, which kaffir complement lemon grass juice and lime) and Tom Kha Gai (almost dessert, but still spicy, seasoned with lime and chili soup of coconut milk ) and curry pastes. The latter is the guarantor of giving a multidimensional, condensed – and usually acute – a blend of spices lightness.

Similarly, the wywarami vegetable and meat dishes and marinades for meat, fish and seafood, where kaffir great works. The simplest use? If you want to get lightly flavored with citrus rice – enough to throw a few leaves of lime into his cooking. Sometimes you can treat them like bay leaves: refresh vegetables, meat and fish “stew”, but also provide an excellent basis for the ice cream, as mentioned laurel leaves.

You can, for them to make lemonade: best mash “base” in a mortar with all particles of lime, lemon grass and brown sugar, then pour the water. The best are of course the fresh leaves, although used in the kitchen are also dried and (much better reflecting the flavor) frozen. If we find a young, sometimes they are so soft that they can chew and can enrich them lettuce – eg. Pomelos or ordinary potatoes that perfectly combine with citrus flavor.

Just like the rest of … french fries – the street food version gourmand, with an Asian flavor, you can eat eg. In some elegant restaurants in Dubai. Meanwhile, Danny Bowien, superkreatywny head with pop-up Mission Chinese (first located in San Francisco, now having also its branch in New York) with leaves kaffiru making drinks: plays soup, Tom Kha Gai, but in the version of sweet, with a hint of alcohol. The syrup with coconut milk so the sail and stalks lemongrass, and slices of galangal, chili pieces, and of course – the list kaffiru. Brilliant!

Post The healthy ingredient: kaffir lime leaves pojawił się poraz pierwszy w soPerlage.

What do we associate Greek cuisine? Standard with feta cheese, olives, olive oil and moussaka. This, however, who had the pleasure of visiting Greece – primarily from extremely fresh ingredients, fish spiced only with olive oil and lemon, excellent lamb and small doves zawijanymi in grape leaves. And of course – Greek wine and ouzo! Sragnieni repeat of holiday flavors centers are located in Santorini.

However, because this place belongs to a pair of recognized restaurateurs – Agnieszka and Marcin Kręglicki – given where Greek cuisine goes far beyond the stereotype. It is so enriched, would not lose the authenticity, but to bring out the best of the dishes in Greece usually cooked up fuss. With the rest is not a restaurant, but the tavern – there has to be simple, fast, good.

Hardly anyone looking at the pavilion at the Prague South would have thought that in a bookshop and florist shop is the place where on Fridays and Saturdays life boils: on these evenings in Santorini you have to apply for a place, because that’s when the tavern is played live music and … are mashed plates. This old Greek tradition: all feasting get up from the table and Zorba dance together to end it a spectacular scene of breaking plates, of course, luck. That matters to anyone who will read the card in Santorini: in fact this place is great and for summer, family feasting and nostalgic lunch with a reminder of exotic flavors and – what we like the most – tawernowe meeting over many snacks from the decanter of wine.

When it comes to snacks, there is a choice; proven classics are of course variations on feta cheese – whether in rożkach with filo pastry with spinach or grilled with tomatoes and oregano, or in roladkach eggplant – but book squid and another Greek cheese, Kefalograviera. Served hot with pita bread (here are the two types, be sure to check that fits you more!), Melt in the mouth. We can not resist the local pastes also fed with warm bread: tzatzikom (yogurt, cucumber, garlic), taramosalacie (or paste cod roe), chtipiti (spicy with feta) and Fava (peas with olive oil) and plastrom octopus in olive oil and vinegar . And – of course – been done on the spot aromatic miniature doves with raisins, zawijanymi in grape leaves.

Szef kuchni, Dimitrios Anastasopoulos

Soups – although fish here is great – always choose lemon, because where outside Santorini it get? If “we place” on the second course, the choice is not easy. They tempt because both roasted eggplant (both in the form of mussaki and melitzanef furnu – the cheese manuri) and grilled octopus, so I usually choose … lamb. Or in the form of a burger (kind of boring, but what good!) Or in the form of chops on the bone, or – our favorite – baked in parchment with root vegetables. There are also those who go specifically to Santorini on soft goat – administered here simply with herbs, stewed in olive oil (as in how many places in Warsaw will get crumbling even goat meat?).

Since some of the items in the Charter, especially those unique, you can easily become addicted. For example, local desserts. We suspect that the regulars Santorini divided into two factions: one that faithful is chocolate and years ordered chocolate cream with brandy and figs, and those who cut would have given a cream with fruit and take millefeuile (here known as milfei) – sheets of filo pastry layered with vanilla cream and topped with strawberry sauce. Both factions should end such great Greek food Brightening coffee brewed in the pan: fusiastą, brązowoczarną, viscous – only she is able to revive us after such a feast!

Post Santorini Grecka Tawerna – charm of the cranking plates pojawił się poraz pierwszy w soPerlage.

What do we associate Greek cuisine? Standard with feta cheese, olives, olive oil and moussaka. This, however, who had the pleasure of visiting Greece – primarily from extremely fresh ingredients, fish spiced only with olive oil and lemon, excellent lamb and small doves zawijanymi in grape leaves. And of course – Greek wine and ouzo! Spragnieni repeat of holiday flavors centers are located in Santorini.

However, because this place belongs to a pair of recognized restaurateurs – Agnieszka and Marcin Kręglicki – given where Greek cuisine goes far beyond the stereotype. It is so enriched, would not lose the authenticity, but to bring out the best of the dishes in Greece usually cooked up fuss. With the rest is not a restaurant, but the tavern – there has to be simple, fast, good.

Hardly anyone looking at the pavilion at the Prague South would have thought that in a bookshop and florist shop is the place where on Fridays and Saturdays life boils: on these evenings in Santorini you have to apply for a place, because that’s when the tavern is played live music and … are mashed plates. This old Greek tradition: all feasting get up from the table and Zorba dance together to end it a spectacular scene of breaking plates, of course, luck. That matters to anyone who will read the card in Santorini: in fact this place is great and for summer, family feasting and nostalgic lunch with a reminder of exotic flavors and – what we like the most – tawernowe meeting over many snacks from the decanter of wine.

When it comes to snacks, there is a choice; proven classics are of course variations on feta cheese – whether in rożkach with filo pastry with spinach or grilled with tomatoes and oregano, or in roladkach eggplant – but book squid and another Greek cheese, Kefalograviera. Served hot with pita bread (here are the two types, be sure to check that fits you more!), Melt in the mouth. We can not resist the local pastes also fed with warm bread: tzatzikom (yogurt, cucumber, garlic), taramosalacie (or paste cod roe), chtipiti (spicy with feta) and Fava (peas with olive oil) and plastrom octopus in olive oil and vinegar . And – of course – been done on the spot aromatic miniature doves with raisins, zawijanymi in grape leaves.

Szef kuchni, Dimitrios Anastasopoulos

Soups – although fish here is great – always choose lemon, because where outside Santorini it get? If “we place” on the second course, the choice is not easy. They tempt because both roasted eggplant (both in the form of mussaki and melitzanef furnu – the cheese manuri) and grilled octopus, so I usually choose … lamb. Or in the form of a burger (kind of boring, but what good!) Or in the form of chops on the bone, or – our favorite – baked in parchment with root vegetables. There are also those who go specifically to Santorini on soft goat – administered here simply with herbs, stewed in olive oil (as in how many places in Warsaw will get crumbling even goat meat?).

Since some of the items in the Charter, especially those unique, you can easily become addicted. For example, local desserts. We suspect that the regulars Santorini divided into two factions: one that faithful is chocolate and years ordered chocolate cream with brandy and figs, and those who cut would have given a cream with fruit and take millefeuile (here known as milfei) – sheets of filo pastry layered with vanilla cream and topped with strawberry sauce. Both factions should end such great Greek food Brightening coffee brewed in the pan: fusiastą, brązowoczarną, viscous – only she is able to revive us after such a feast!

Post Santorini Grecka Tawerna – charm of the cranking plates pojawił się poraz pierwszy w soPerlage.

We did not expect that in such a modern building may be in place so cozy that automatically transports us through time and space to India. The beautiful interior of the restaurant Bombay Masala, filled with lights and flickering candles, is especially charming after dark. On the patterned tiles start fires then dance: anything here because not cooked on ceramic plates, but in the living flames.

Brought from afar chefs are available burners, over which perform large pans amazing aerial ballets. There is also a special tandoor oven, which is used for baking naanów and earlier zamarynowanych meats heeled special sword – it’s great, filled with vivid flames clay cylinder to which our eyes wander clear pancakes, and they come out charred, covered with brown blisters pies. All these processes of cooking, baking and frying can be observed – because the kitchen is glass and cooks do not have secrets from us.

For us, Poles – usually cost-effective in adding spices – the Hindu performance is a lesson sowitego dosmaczania. Peering through the glass because you can not miss the big trays with containers filled with diverse, intense color powders. They – chili, cumin, turmeric, nutmeg, cardamom, cinnamon, saffron – here are the most important. Smell from the entrance of running our curiosity and salivary glands.

I have already become active in given at the beginning of beverages: we order because spicy warming tea with citrus and masala chai – a blend of black tea with spices (ginger, cardamom, cinnamon) and milk, you get some sweetened. Who loves julep should be ordered, and the next – or for dessert – be sure to put a glass of one of the flagship Indian drinks, or mango lassi: dense, orange, aromatic, super sticky and sweet.

Fortunately the dishes that we order, are distinct in taste – sometimes neatly sharp – so milky drink sugar acts as a refreshing wrap raised taste buds. When ordering dishes focus on the classics of Indian cuisine – both meat and vegetarian – remembering how generous portions are usually (and as part of our dinner we ordered sparingly together to take away).

We start with mutton samosa – a ravioli stuffed with lamb and vegetables, served with refreshing yogurt with chopped vegetables and fine, in homemade paneer tikka – fresh white cheese marinated in spices and roasted in the tandoor. Especially tastes us the other side dish – cheese has a perfect consistency, pleasantly resists the teeth and is masterfully flavored – spicy but not too spicy, perfectly matches a set of domestic czatnejów (min. Including lime and mango!) That we were here Greeting.

For the main course we get chettinad Murgh – chicken curry in a traditional South Indian style and vegetables Dewani handi, stewed spinach – coconut curry sauce, served with basmati rice and bread from the tandoor oven. Aromatic sauce underlines just how well-cooked poultry is – is supersoft, yet compact, and the addition of fresh, crispy coconut podprażonego in spinach sauce altogether raises our heart.

There remains for us nothing but order dessert – this time it will be a race malai: cheese balls in saffron sauce and phirni: semolina cream with almonds and raisins. We expected the explosion of overwhelming sweetness, meanwhile, got a very balanced, soothing milk compositions that aroma very gently remind oriental perfume: discernible notes of saffron, rose, almond.

This reflects well on the Bombay Masala cooks who know how to compose a harmonious, but very authentic. How very authentic? When we ate Saturday dinner tables around us they are filled – most of them took a big, multi-Hindu families looking to completely satisfied with the food. Could there be a better recommendation for an ethnic restaurant?

Photos from: www.facebook.com/bombajmasala.mokotow/

Post Bombaj Masala – a joy of seasoning pojawił się poraz pierwszy w soPerlage.

Are you looking for a place for breakfast? Or maybe a place to sit with a book or laptop? Lunch break during the shopping in the Stary Browar? Come to Le Targ and order a coffee and freshly baked bun or bagel and take a look at the menu, because it is really worth it!

Colorful, casually and very clearly – Le Market is the perfect place for Saturday, lazy morning, whether in summer or in winter. The big windows overlooking the park and the gallery Art Stations surprise: it seems in fact that have a large market, where inside, straight to the open kitchen should be getting fresh vegetables and fruits. I hit, because “lethargy” suppliers are farmers from the vicinity of Poznan friends with the owner of the restaurant. It is thanks to the lettuce, which you order here are superświeże, fruity cocktails until fragrant.

It is, however, what most smells in Le Targ, here is a baked rolls, breads, cakes and pastries – with rogalami marcińskimi inclusive. They are piling up on the counter behind the glass, tempting and deceiving astray gluten lovers who also can observe the fascinating spectacle: the preparation, production and extraction of the oven pastries ready. Especially if you prepare it Stenia, which spans the dough with your fingers for another donut.

This lady Stenia, for many years specializing in homemade cakes, preparing local cheesecakes. Beside her curls specialist pastries – Mr. Christopher, a true enthusiast. Rye honey, ration, czystoziarnisty, spelled and Siemowit his authorship are here not only to eat on site, but also to take home.

On the great rural Bochnia it gets here, breakfast sandwiches – both classic croque monsieur and madame, and toast: with arugula, goat cheese, sun dried tomatoes, ham and cheese rural or hit – with a fried egg and bacon. For breakfast one can also order a classic Polish cottage cheese with vegetables (cucumber and radish, chives and tomato), and made in house granola.

Breadarianie – the followers of bread – they can also “live on the” ordering breakfast consisting only of local breads to choose from, served with homemade jam and cream handmade chocolates. These also can take home – on the shelves stand next to other products: in this brilliant lard, apple jelly or jam.

Do not drop by here, but only for shopping, rather than purchases Make here a longer break – rozsiądźcie on one of the colored seats – not from the pair, but it is perfectly adjusted to each match – and pogapcie to work winding up the team of vegetables and bread. So you can really spend on this fascinating spectacle all day!

Photos from: www.facebook.com/LeTargBistroBar/

Post Le Targ – a market of everything pojawił się poraz pierwszy w soPerlage.

For now, galangal is used only in one of the most popular Polish vodka – that which is bitter, but also spicy. Its aroma comes from – among others – was the growing underground, edible rhizomes already used in medieval Poland for the preparation of medicinal tinctures. Under our thatch galangal hit with the Tatars, who were carrying it with them from distant countries, would represent a refreshing addition to tea.

It is of a sharp, stimulating taste – like a little power to ginger – enriched with peppermint and resinous note that you can also sniff, so sometimes also used in industry perfumiarskim. Without galangal would not be primarily flagship for Thai soups: Tom Kha Gai coconut milk and hot-and-sour Tom Yung Kung.

How easy sense – galangal perfectly complements the aforementioned ginger, chili, lemon grass, kaffir lime leaves, garlic, parsley and cilantro roots, fish sauce and coconut milk. Mixed in various proportions of these and other spices (such as turmeric or cumin), podprażony – is the basis for the Thai and Indonesian curries.

Well combined with fish and seafood – one of the simplest ways is to not provide them with galangal, lime juice and lemon grass. In Indonesia replaces him soup, soto ayam (the most common chicken soup a la ramen with chicken, cumin, coriander, served eg. In “streetfoodowej” version with egg, shrimp chips, potato, pasta and fried onions) and prepared with the herbal drink – cavity.

In Malaysia, we find it in our super-popular ulam, which is a mixture of rice with fresh herbs and spices, which adds a variety of accessories like tofu, vegetables, fried potatoes, beef jerky, omelette, fish, dried shrimp – or various combinations of these ingredients. Galangal refreshes these heavy connections and makes them more flavorful.

Post The healthy ingredient: galangal pojawił się poraz pierwszy w soPerlage.

In fact, at first it was wine, then established restaurant: first opened to the adjacent premises – Casa de Vinos – wine store, where drinks (because you will find there is not only wine, but also selected exclusive beers, ciders and water) can not only buy, but also to discuss them with a competent owner and try them.

Eneoteki picturesque room, where wine tastings are carried out, you can be seen from the rest by a large, giving the interior Mugi a lot of space, a glass wall in the back of the premises. In the evening, only it we are able to look to the restaurant, which is an individual capsule: Guests here are losing all sense of time and space. Obscured story, warm light, wood and plush, the right temperature, gently seeping music and discreet service – all this makes the Mudze just wants to sink into the soft seats and give them care.

Well trained waiters with no problem, but also non-invasive and very elegant, talk about every meal and matching wine to him, to see if something we do not need, and – by the way – check our level of satisfaction with the administered food. A Mudze is high. The kitchen is ruled because Artur Skotarczyk – head educated at Paul Bocuse in Lyon and the restaurant Le Pergolese in Paris, Poles mainly known from the La Passion du Vin, and their culinary creations at the festival TRANSATLANTYK (he co-wrote the memorable dessert of 2013, which consisted of a mousse with roasted almonds with a cherry, frozen cheese from the milk of the village of acacia honey and amaranth).

That’s what is most beautiful in its food, the balance and the use of the best ingredients. Denmark Skotarczyka are never exaggerated and although contain many elements – all together harmoniously coexist. Head plays with textures, techniques kulinrnymi, aesthetics dishes, but everything always surrenders his superb product. We found this out by ordering the beautiful, seemingly simple in baking the marinated herring – which complement accents of roasted onions and red cabbage, gingerbread crumbs and linseed oil, and thin slices of radish. The taste was also extremely fresh – fish marinated though, looked like he just jumped out of the Baltic Sea – and familiar, even Christmas Eve, though in very light release.

It was the same with tartar: great meat perfectly complemented custom specified, although the canonical additions (onions, capers, gdzyby), and – above all – mustard ice cream. Head with great respect, treated or trout – a beautiful fish with a pink flesh – around her delicate flavors while playing a classic sauce Rouille, the aroma of saffron, sepia and … parmesan, which would add to the fish not certainly none Italy. It turned out that in his version of the cheese and fish to fit together perfectly.

Skusiliśmy also on – ideal for Spanish wine, which in the neighboring Casa De Vinos is hundreds of labels – the cheeks of iberico pork with chickpeas, potatoes, smoked brilliant and wonderful meals made octopus.

Extremely pleased by our desserts, since – as infrequent – not invent them confectioner, but the same boss and that proved to be not only delicious, but also funny in a way. Cute and well done (and it’s art!) Small pink macaroons with fruits of the forest drowned in the sweet pudrach – turned out to be perfectly balanced acidity with sweetness. Similarly, in the case of a complicated structure terrines baked apples with salted caramel and beurre noisette.

Both desserts were not only great culmination of the dinner, but also the signature of the head, which, although it uses complex techniques – it will be able to play with them so as to obtain a humorous lightness at a high level. It is thus Muga to one of the tastiest and most elegant addresses in Poland.

Photos: www.kulczykstudio.pl

Post Muga – fine dining in Poznań pojawił się poraz pierwszy w soPerlage.

At first glance, these kinetic sculptures resemble huge, majestic animals, and from a distance they look quite lifelike. Theo Jansen structures consist of a thin plastic tubes and bottles lemonade connected in such a way that their movement is enough wind force. Creation arise from … twenty-six years! You can see them on the Dutch beaches – the best in their testing large, flat surfaces.

A walk along the beach is like a journey to another planet! They are designed not just to make yourself move, but also to survive regardless of human and – as the artist desires – in the future, simply inhabit beaches.

Theo calls them “new forms of life,” or new forms of life. All they are moving sideways, like a crab, and “nose” are always directed toward the wind. As explained Theo, they do not need food – derive energy from the wind, so they are completely self-sufficient, while Deceptively real, living organisms.

If you want to hear themselves as artist talks about his magical creatures, a look of his lecture. What do you think about them? Please share your views on our Fanpage!

Photos from: www.strandbeest.com

Post Mechanical animals by Theo Jansen pojawił się poraz pierwszy w soPerlage.

Voice control, according to one driver takes less attention than the traditional manual control, the other more distracting than a phone … Despite these differences of opinion on this solution are choosing more and more automotive brands. It tends to be more or less advanced, some seem cumbersome, too modern, not everyone can trust so daring inventions. That’s why we decided to bring you what this invention is, and we offer several brands that have successfully developed this idea.

First of all, remember that the speech recognition system by a car and a system of voice commands are fundamentally different. Cars equipped with this function will be the first to recognize the contents of the command no matter who these commands appear – simply respond to the voice. The second function but makes the car not only recognize the content, but also a specific voice – because only respond to commands from the driver.

You can handle voice navigation course – which saves a lot of time and nerves, when, just before heading out (or while driving!) Trying to type on a tiny touchscreen correct address … Through the convenient navigation voice make our lives easier, among others, Ford, BMW, Toyota, Audi and Volvo. This option is becoming more common and – although there are errors in it – has more and more fans.

However, navigation is not the only plus the possibility of voice control – Ford has control in this way, the air conditioning or the radio, which is very handy, it does not require waiting for the red light to calmly and safely select another radio station or adequately reduce the temperature. The MBW voice can also select more songs from a CD or on a connected iPod.

Thanks to Toyota, in turn, can eg. Find restaurants nearby – enough to give the area (of course voice), in which we would like to go to dinner, and navigation will show us a few places to choose from.

Audi, in turn, offers phone box, wchich provides a new comfort telephone calls. More and more phone has a voice dial numbers or issuing any other commands, but the need to take the phone in your hand and the option to run … which is not possible while driving. The Audi simply place the phone in a special compartment, and connect it with external antenna, thereby improving the quality of reception and reducing the emission of radiation by an antenna inside your car! You can also control the phone from the steering wheel or via radio / navigation.

Finally, a few words about Volvo, which in collaboration with Microsoft has developed a super-modern system of talking to the car through … the wristband! This is the kind of band smartband to which the owner says, and auto executes commands. Eg. Sitting in the cafe we ​​see through the window that we forgot to turn off the lights … Just give a command band, and the car will perform them. In this way, we can also turn on the heating a few minutes before entering the car and lock the doors. It’s quite a new stage in the development of the automotive industry!

Photo from: www.gizmag.com

A You are using the voice control? Please share your views on our fanpage!

Post When human talks to the car… pojawił się poraz pierwszy w soPerlage.

Hotel – capsule, Japan

… Literally it consists of 700 capsules, which is extremely tiny rooms, which is located just a place to sleep. Each capsule is equipped with a mirror and air conditioning. The first such hotel already formed in Osaka in 1979 and called the … Capsule Inn. A few years ago, this idea also convinced China and stations in India, where these capsules called “rooms to rest”.

Ice Hotel, Sweden

If you long for snow, choose a hotel built with … ice! It was created in 1989. It is also an art exhibition and a hotel made entirely of natural ice and snow coming from the river near the Arctic Circle. Walls, ceilings and any other parts of the hotel were designed by various architects and designers. And what is most interesting … the hotel melts every spring!

Hotel “Magic Mountain”, Chile

As the name implies, hotel rooms are located in a hollow hole in the rocks, and the whole surrounding nature reserve. Hence the magic of the mountain – looks amazing and keeps you in touch with nature, although the rooms inside have high standards.

Hotel in jail, Netherlands

In one of the oldest prisons was built … luxury hotel. The prison cells turned into elegantly-appointed rooms with air conditioning and internet access. It’s an interesting way to explore the prison from the inside – but from a slightly different perspective.

There are also underwater hotels, hotels in the shape of a sphere or in the middle of the ocean … And you? You know some very original hotels? Divide your thoughts on our Fanpage!

Photos from: www.kotaku.com, www.icehotel.com, www.huilohuilo.com

Post The weirdest hotels around the world pojawił się poraz pierwszy w soPerlage.