Gombaleves is one of those everyday dishes that are hardly known abroad, even though they are a staple of Hungarian cuisine. Unlike goulash or paprikás, this mushroom soup is not a signature dish, but a genuine family meal – vegetarian,…
French lentil salad
This is one of our favourite salads; it also makes an excellent lunch – light and nutritious. What’s more, it’s ideal for a picnic or for taking with you, as it keeps well for a long time. Everyone can adapt…
Tramezzini
Simply the story behind this little triangular sandwich without its crust is worth telling, and it is now turning 100. What is now a common sight in Italian bars today was not invented in Venice – where the tramezzino is…
Tomates aux crevettes
Tomatoes stuffed with prawns, mayonnaise and herbs are a traditional Belgian dish. Known as ‘tomates aux crevettes’ in French and ‘tomaat garnaal’ in Flemish. Over there, they prepare it with small, grey-brown North Sea prawns, but you’re unlikely to come…
Marinara Sauce
We’ve already explained how to make a delicious tomato sauce – ideally enough to keep in stock: It does take quite a while, though. The so-called ‘marinara’ is quicker to make; it originates from Naples, or southern Italy, and is…
Tomato sandwich with furikake
This blog was originally created to pass on our knowledge and recipes to our NextGens. At least for the time being, they’re students, and ideas for sandwiches go down very well with them. In this short post, we’d like to…
Krautfleckerl
There’s hardly any other dish that costs so little yet delivers so much as Krautfleckerl. A head of cabbage, onions, pasta, sugar and spices – that’s it. No meat, no expensive ingredients, no special kitchen equipment required. And yet, the…
Bifana
Bifanas are thought to have originated as a quick, inexpensive and filling meal for the working class. The Alentejo is considered their region of origin; specifically, the small town of Vendas Novas, east of Lisbon, is often cited. Over the…
Toast Skagen
The chef and restaurateur Tore Wretman, born in Stockholm in 1916, was one of the most influential figures in 20th-century Swedish cuisine. He trained at Maxim’s in Paris, learning the techniques of French cuisine, and then, from 1945 onwards, began…
Guacamole
There are dishes that have been so thoroughly trivialised that people have all but forgotten what they’re actually supposed to be. Guacamole is one of them. What comes out of packets these days – mixed with garlic powder and other…
