Learn the secrets of chefs from the best restaurants

We recommend a book unlike any other - "The Best Recipes of the Best Restaurants" - and it contains secret, original recipes from the chefs of the best Polish restaurants that have not yet been published! Now on the site we will open and publish several of them so that you can cook them yourself at home.

Here are simple and quick recipes perfect for summer and in keeping with zero waste.

It's a great idea to use yesterday's bread. If possible, mix several varieties of tomatoes so that the plate is colorful. This is the perfect snack for wine, for children, for meeting friends or watching an evening movie.

SUMMER TOMATO SALAD WITH MINT PESTO AND PICKLES ON GRASS HOMEMADE BREAD

recipe for 4 persons

Ingredients

Toast:

• 1 loaf of small bread
• (preferably with wheat sourdough)
• 4 tablespoons canola oil

Prepare

1. Heat 4 tablespoons of oil in a frying pan.
2. Cut the bread into slices and fry in a hot frying pan until crispy on both sides.
3. Place the croutons on a paper towel and let the fat drip off.

summer tomato salad

• 2 kg different tomatoes
• (we recommend buffalo hearts, raspberry, green, tiger hearts)
• 250 g good quality feta cheese
• 1 jalapeno pepper
• a few drops of tabasco
• 3 tablespoons of red wine vinegar
• 2 tablespoons olive oil
• handful of basil leaves
• 10 teaspoons of sugar
• pepper and salt to taste

1. Cut one tomato in half and coarsely grate into a bowl, season with oil, salt, pepper, tabasco and set aside.
2. Put the remaining tomatoes in a bowl and pour boiling water over them. After a minute, drain the boiling water and pour cold water over the tomatoes. Peel them and cut into large pieces, season with chopped jalapenos, salt, pepper, olive oil, vinegar, sugar and set aside.
3. Grate some of the feta cheese, grate the rest and tear the basil leaves.

Mint pesto:

• 100 g blanched almonds
• 1 clove garlic
• 1 bunch of mint
• butter

1. Scald mint leaves, doused with boiling water, drain and pour cold water over. Dry them on a paper towel.
2. Roast the almonds - put in the oven preheated to 8 ° C for 160 minutes.
3. Mix mint with almonds, half a clove of garlic, olive oil and grind in a mortar or blender.

Pickle:

• 1 green cucumber
• 2 celery
• 1 red onion
• 300 ml of water
• 100 ml of vinegar
• 200 g sugar

1. Boil the marinade (water, sugar, vinegar). Set aside to cool.
2. Prepare the pickles - peel the celery and cut diagonally into thin slices, peel the onion and cut into strips, remove the seeds from the cucumber and cut it into cubes.
3. Pour the marinade over each vegetable in a separate bowl and refrigerate overnight.

Obedience:

We spread the mint pesto on a plate, put the toast on it, put the grated tomato on the toast and decorate the summer tomato salad; Finally, top with pickles, feta cheese, and fresh basil.

we recommend:

The work will be facilitated by good, professional equipment, for example, a special knife for tomatoes (it is worth having good and sharp knives). Remember also that we eat with our eyes, which means serving our dish beautifully - here are the snack boards.

More recipes can be found in the Best Restaurant Recipes book prepared by the Restaurant Week team and distinguished chefs. Cook, experiment, try - we recommend!