Radek Bialek Show

Radek Bialek Show I'm an enthusiastic photographer and videographer. I want to share my energy and creativity with you. I love when photos come to life! Based in Hilversum (NL)

I would like to take you on this journey with me. You have only one life, so respect the time that is left.

13/11/2025

Pimp my rice darling. how to make a refreshing Mexican rice :)

Ingredients
• 200g long grain jasmine rice
• 3 teaspoons olive oil
• 1 scallion, finely chopped
• 1 teaspoon lime zest
• Juice of half a lime
• ~20g chopped cilantro
• 1 clove garlic, minced
• 1 teaspoon red pepper flakes
• Salt to taste

Start by cooking the jasmine rice until fluffy and tender. While it cooks, zest the lime and squeeze the juice from one half. Finely chop the scallion and cilantro, and mince the garlic.

Once the rice is ready, transfer it to a bowl and drizzle with olive oil. Add the lime zest and juice, then stir in the chopped scallion, cilantro, and garlic. Season with red pepper flakes and a pinch of salt, mixing everything thoroughly.

This rice is fresh, fragrant, and perfect as a side for grilled veggies, tacos, or anything that needs a citrusy lift.

Mexican side dish Ingredients • 2 cans of corn (drained) • 2 cloves garlic, minced • 4 tablespoons unsalted butter •...
12/11/2025

Mexican side dish

Ingredients
• 2 cans of corn (drained)
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1 jalapeño pepper, seeds removed and finely chopped
• 2 tablespoons mayonnaise
• 2 tablespoons chopped cilantro
• 2 tablespoons lime juice
• ½ teaspoon sea salt
• Parmesan cheese (to taste)
• Chili powder (to taste)
• Tajín (to taste)

Melt the butter in a pan over medium heat, then add the minced garlic and chopped jalapeño. Sauté until fragrant, then stir in the corn and cook until it’s golden and slightly caramelized.

Transfer the roasted corn mixture to a separate bowl. Add the mayonnaise, chopped cilantro, Parmesan cheese, chili powder, sea salt, and Tajín. Stir everything together until well combined.

When serving, spoon the esquites into a fresh dish and finish with a sprinkle of extra cilantro, a pinch of chili flakes, a bit more Tajín, and a final dusting of Parmesan.

Plated Fantasies – Food That Slaps
A high-impact, 3-minute culinary program that delivers bold flavors, stunning visuals, and unforgettable dishes. Each episode is a fast-paced journey into gourmet creativity, where plating is art, ingredients are attitude, and taste is everything. No fluff, no filler — just pure culinary fire in under 180 seconds.
Cooperation local MasterChef
And master of the image

11/11/2025

let's do something unique today, let's bring our food to life. This is why i love photography and this is what I'm doing better.

09/11/2025

tell me if I'm doing something wrong. Three lines open on the highway in the Netherlands. Solid line on the highway

09/11/2025

Perfect vegan grilled vegetables.

Ingredients
• 1 red onion
• 1 yellow courgette (zucchini)
• Sea salt
• Oil to bake
• Juice of half a lime
• 1–2 tablespoons oil to bake (for dressing)
• Mixed greens

Start by prepping the red onion. Cut off the top and bottom — but leave just enough of the bottom so it holds together. Slice it in half from top to bottom, then again, creating thick petal-like segments that stay intact while grilling.

Slice the courgette into thick rounds. Sprinkle sea salt over the slices and let them sit for a moment until they begin to release moisture.

Heat some oil in a pan and add the onion segments and courgette slices. Grill them until they develop nice char marks and become soft. Set them aside.

For the dressing, squeeze half a lime into a glass or small bowl, add 1–2 tablespoons of oil, and stir well.

To serve, layer mixed greens on the bottom of your serving board or plate. Arrange the grilled veggies on top and drizzle with the lime dressing.

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