In Bologna, this beautiful city with its delicious food, they don’t serve “bolognese”, but ragù. This sauce is not eaten there with spaghetti either, because it is too thick for such fine pasta and therefore does not go together harmoniously.…
Tom Kha Gai
Tom Kha Gai (“ต้มข่าไก่”) is a Thai dish with wonderful flavour complexity that is surprisingly easy to prepare. Tom (ต้ม) means “cooked”, Kha (ข่า) means “galangal” and Gai (ไก่) means “chicken”. We show here how to cook this most popular…
Red Curry Paste
We have already explained a few things about curry pastes, namely the Massaman paste, which you should definitely try. Today, we will focus on one of the central Thai curry pastes, which is even easier to make. Again, cut the…
Black salsify and Brussels sprouts velouté
Velouté is one of the five basic sauces of classic French cuisine (the others are Béchamel, Hollandaise, Sauce Tomate and Espagnol). It is based on a roux and has a velvety texture. Nowadays, however, soups that are delicately creamy without…
Croquetas de Jamón
Making the famous Spanish Croquetas yourself takes a little time and effort, but you will succeed without any special cooking knowledge and with only a few ingredients. The most important of these is patience. The base of the Croquetas is…
Poached eggs
We have already given tips on frying sunny side up eggs. Now for poached eggs – our favourite way to prepare eggs for breakfast. The internet is full of instructions and videos on techniques to poach an egg. We’ll just…
Swabian ‘Maultaschen’
Maultaschen are arguably the most classic dish in Swabian cuisine – alongside Spaetzle, of course – for which you’ll find a basic recipe here and one for Käsespätzle here. ‘Schwäbische Maultasche’ is even a protected designation of origin recognised by…
Mung Dal Tadka
First a little produce information: Lentils and beans are plant seeds that grow in a pod. They thus belong to the family of legumes, which also include peas, chickpeas, lupins and in fact peanuts. There is a bit of language…
Chinese Spring Rolls
First of all: there are countless varieties of Chinese spring rolls, and their size and fillings vary considerably. So what we’re showing here are some possible ways of making them – one vegetarian and one with meat. The basis for…
East German Solyanka
The name and the dish originate from Russia. There, solyanka is a traditional home-style soup, prepared in variations featuring meat, fish or mushrooms. It is made using a meat or fish stock as a base and derives its characteristic tang…
