Cooking with eggs is a versatile art, which is why we believe it is important to explain all the basic methods. This may sometimes seem trivial, but it is by no means so, as the (not so) simple act of…
Choux pastry – the basics, explained
Fasnet – the Swabian-Alemannic carnival – has just ended. A time between the end of winter and the beginning of Lent, historically shaped not only by jesters and masks, but also by rich, fatty cooking: whatever butter, lard, and eggs…
Patty melt
There aren’t many reasons to voluntarily engage with the United States these days, given its bitter present. But perhaps that’s all the more reason to engage with its past. With gritted teeth, we hereby present our preparation of a patty…
Oeuf Cocotte
Eggs are probably the most versatile of all foods. Entire books have been written about what you can prepare with eggs. Therefore, we also attach importance to explaining the different basic preparations of eggs one by one. We have already…
Crispy fried onions
Few things taste as delicious as crispy fried onions. When stored correctly, they have a long shelf life and are ideal for enhancing countless dishes. Not only do they add wonderful flavour, but also a crunchy texture. There are many…
Shiso Furikake
Anyone who cultivates shiso has probably already noticed that this plant grows very generously. And at some point, the question arises: what to do with all the leaves? A wonderful answer to this is furikake – a Japanese seasoning that…
Pesto
There are countless varieties of pesto available to buy, and some of them are good products. However, most of them fall far short in terms of taste compared to what you can make yourself in a short time, so here…
Crackling lard
Lard, or crackling lard, is older than any kitchen we know of. Wherever pigs were kept – and in Central Europe, that was virtually everywhere since the Neolithic – the slaughter yielded fat that was simply not thrown away. When…
Paella
Or: The courage to not stir To better understand Paella, let’s start with a look at its fundamental aspects – because they are what make the dish what it is: a culinary symbol of Spain, full of depth, colour and…
Salmorreta
Anyone interested in Spanish rice dishes, whether it is the world-famous Paella (named after the large pan in which it is prepared – ‘patella’) or Arroz (the Spanish word for rice, which comes from the Arabic – ‘ar-ruzz’), should know…