The name predates the dish as we know it today, and it is thought to stem from a joke at the expense of the Welsh, who were very poor at the time. The earliest recorded mention dates from 1725 as…
Bavarian Cabbage
Bavarian cabbage is one of the classic side dishes of Bavarian cuisine and is closely linked to traditional peasant food storage practices: white cabbage kept well and was prepared in ever-changing ways throughout the winter months. Unlike sauerkraut, Bavarian cabbage…
Omelette
Anyone who reads this blog regularly will already know: we love to describe cooking with eggs in great detail, because there’s hardly a more versatile ingredient. We’ve already posted articles on fried eggs, poached eggs, scrambled eggs, boiled eggs and…
Saltimbocca alla romana
Pan-fried veal cutlets with ham and sage – a classic of Roman cuisine. When preparing this dish, we follow a recipe from the famous cookbook *Il cucchiaio d’argento* (The Silver Spoon). It dates from the mid-20th century, although the dish…
Gombaleves
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…
