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,…
Vegetable stew
A vegetable stew is always a great dish, at any time of year and with all kinds of seasonal vegetables. Always healthy, always quick to prepare and always inexpensive. And always delicious – if you follow a few simple basic…
Vegetable Stock
An aromatic vegetable stock is the basis of many dishes – you will need it for soups, sauces and risotto. Homemade, it tastes so good that with a few noodles or another ingredient (for example, finely chopped carrots, peas, pancake…
Chicken soup
A hot chicken broth or chicken soup will help you get back on your feet quickly if you have a cold or the flu. It is also good if you are exhausted or if the weather outside makes you freeze.…
The Master of Techniques – Jaques Pépin
Beginners and professionals: meet Jaques Pépin, a true master of the art of cooking and especially a grandmaster of cooking techniques. From the proper way to crack an egg and separate it to his legendary technique of deboning a chicken,…
