Lentils and spaetzle, or more precisely: lentils with spaetzle and Vienna sausages, are a Swabian national dish. After we have explained how to prepare the best spaetzle by hand, and also cheese spaetzle, there is simply no getting around this…
Breadcrumbs
Everyone experiences this: despite all efforts to avoid leftovers, the bread becomes so dry that you can no longer eat it. There are many uses for dry bread, but the easiest is clearly to simply make breadcrumbs out of it.…
Pasta Salsiccia e Birra
Today we are serving a quick-to-prepare, extremely tasty and unusual pasta – “salsiccia e birra”, i.e. with Italian raw sausage and beer (as part of the dish, but it also makes a great accompaniment). We start by cutting some pancetta…
Very good sunny side up eggs
If you like your fried egg well done, if you even turn it while frying or if you like it crispy, with dark edges and big bubbles in the egg white, don’t read any further from here on. Of course,…
Artichoke Tagine
With tagine, almost everything is allowed and almost anything is possible – that is the magic of this cooking method. You can find all the information here. So without further ado, let’s get started: Any kind of artichoke will do,…
Patlican Kebabi
It’s time for Turkish cuisine again. Today: Eggplant (Patlican) – Köfte. This dish can be found in many different forms. Anything that tastes good is allowed and we just want to introduce you to the idea of the composition and…
Vegetable stew
A vegetable stew is always a great dish, at any time of year and with all kinds of seasonal vegetables. Always healthy, always quick to prepare and always inexpensive. And always delicious – if you follow a few simple basic…
Beef Goulash
Goulash is a dish from Hungary, although it is not called that there. There it is called pörkölt (or paprikás, if sour cream is added). In the rest of the world, it is known as goulash. In Hungary, however, “gulyás”…
Pasta with Truffle
You don’t cook with truffles every day. Fresh truffles are a costly affair and also not available everywhere at all times. Therefore, many people never cook with truffles themselves, except perhaps with truffle oil, which we would only advise using…
Chicken fricassee
A very delicious and old cooking technique is fricassee (French: “fricassée”). A related method is the “blanquette”. In both cases, we are talking about dishes with a light, bound sauce, traditionally as a ragout with meat. But there is no…
