We love Turkish cuisine and when we were reading a cookbook by Ali Güngörmüs, we came across this idea that we want to include in this blog for use in other recipes. Certainly not only for Turkish dishes. It doesn’t…
Ramen
To better understand ramen (ラーメン), we start our series with a blog post about the origin, characteristics and types of ramen. Those who have not yet looked into the subject may be surprised: ramen, which has become very popular in…
Black garlic oil
We have already explained how to make a delicious chili oil yourself. It is even easier to prepare a black garlic oil (“Ma-Yu”). Like the chili oil, it is excellent for seasoning Ramen. Unfortunately, this oil cannot be stored for…
Chili oil
Chinese chili oil is a great companion to Asian dishes, but also peps up other foods with its spiciness and complex flavour. It is easy to make and can be stored in a dark place at room temperature for up…
Pizza dough – specifically for the household oven
Pizza is a kind of sanctuary, so let’s be very clear right up front: We are not arguing for or against any other recipes or types of pizza, certainly not Neapolitan. So sheathe your swords right now. This recipe is…
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…
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…
Massaman Curry Paste
Curry is not a fixed term and curry is not just curry. In Indian cuisine, spices are dry roasted or roasted in clarified butter, and their combinations lend fascinating complexities of flavours to dishes. In North African or Turkish cuisine,…
Breadcrumbs
Everyone experiences this: despite all efforts to avoid leftovers, the bread becomes so dry that you can no longer eat it. There are many uses for dry bread, but the easiest is clearly to simply make breadcrumbs out of it.…
Very good sunny side up eggs
If you like your fried egg well done, if you even turn it while frying or if you like it crispy, with dark edges and big bubbles in the egg white, don’t read any further from here on. Of course,…
