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Cooking in nature

We cooked in nature at the weekend. In the evening we put fresh spring carrots, beets and potatoes with herbs on fire. For breakfast, there was a homemade egg omelette with spring onions and leek. Lunch, in addition to the aforementioned vegetables, was complemented by sweet potatoes, microgreens, goat halloumi and an excellent salad of young red beet leaves.
Cooking in nature
Cooking in nature
Cooking in nature
Cooking in nature
Cooking in nature
Cooking in nature
Cooking in nature
Cooking in nature
Cooking in nature
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