We are in Austria and roast pork is a national dish here. No different than in Bavaria, where we come from. So we prepare one for friends and family using the low-temperature method. It takes more than a day to…
Coleslaw
Today we describe a coleslaw as it is prepared in Bavaria and how we like it. The recipe is very straightforward and makes a very healthy salad that will keep for longer. Well covered, it can easily last four or…
Borani Banjan
Finally, our first dish from the great cuisine of Afghanistan and it certainly won’t be the last. We start with one of the most famous, called Borani Banjan or Banjan Borani. “Banjan” stands for aubergine and “‘Borani” for a method…
Letcho
Lecsó is the name of a Hungarian dish that is very easy to prepare and brings plenty of sunshine to your plate. It can also be perfectly preserved for the winter. Written Letcho in English, this preparation has become part…
Chanterelles
Chanterelles are exquisite edible mushrooms which have a very special flavour of their own, are rightly considered a delicacy and also enjoy great popularity in top gastronomy. When using such mushrooms, they should take centre stage in the dish –…
Spanakorizo
The name Spanakorizo is a combination of “Spanáki” (“σπανάκι” = spinach) and “Rýzi” (“ρύζι” = rice), meaning spinach rice – and not rice spinach, which says something about the composition. We recommend using four times the amount of spinach (by…
Club Sandwich
In many hotels around the world, the club sandwich is a snack offered outside restaurant opening hours or at the bar, especially for late-night cravings. Its origins lie in America and are somewhat older. In 1894, Sarah Tyson Rorer described…
Tortillitas de camarones
These small deep-fried pancakes come from the Andalusian province of Cádiz and are a popular appetiser or snack there. They are prepared with a special type of prawn that is hard to find elsewhere. The camarones de Cádiz are very…
Tarte flambée
Flammkuchen (Alemannic “Flammekueche”, French “tarte flambée”) originates from the French regions of Alsace and Lorraine as well as the outer south-west of Germany. A particularly thinly rolled out pastry base is spread with crème fraîche, topped with raw onions and…
Lasagne (vegetarian)
Who doesn’t love lasagne? And who hasn’t made one. There are two reasons why we are nonetheless describing this dish: Our favourite way to prepare it is the one from the Italian region of Emilia-Romagna and we have already shown…
