Today we have something for the quick cuisine. We don’t understand why this pasta is not better known. It is common in Sicily and the southernmost parts of mainland Italy (Calabria, Apulia) and for all its simplicity, it is fascinatingly…
Pissaladière
Pissaladière is an open tart from the south of France whose key flavour elements are heavily, long caramelised onions and anchovy fillets. Olives round off this exceptional flavour experience. Its name comes from ‘Pissalat’, a paste made from anchovies or…
Roast pork at low temperature
We are in Austria and roast pork is a national dish here. No different than in Bavaria, where we come from. So we prepare one for friends and family using the low-temperature method. It takes more than a day to…
Coleslaw
Today we describe a coleslaw as it is prepared in Bavaria and how we like it. The recipe is very straightforward and makes a very healthy salad that will keep for longer. Well covered, it can easily last four or…
Borani Banjan
Finally, our first dish from the great cuisine of Afghanistan and it certainly won’t be the last. We start with one of the most famous, called Borani Banjan or Banjan Borani. “Banjan” stands for aubergine and “‘Borani” for a method…
Letcho
Lecsó is the name of a Hungarian dish that is very easy to prepare and brings plenty of sunshine to your plate. It can also be perfectly preserved for the winter. Written Letcho in English, this preparation has become part…
Spanakorizo
The name Spanakorizo is a combination of “Spanáki” (“σπανάκι” = spinach) and “Rýzi” (“ρύζι” = rice), meaning spinach rice – and not rice spinach, which says something about the composition. We recommend using four times the amount of spinach (by…
Club Sandwich
In many hotels around the world, the club sandwich is a snack offered outside restaurant opening hours or at the bar, especially for late-night cravings. Its origins lie in America and are somewhat older. In 1894, Sarah Tyson Rorer described…
Tortillitas de camarones
These small deep-fried pancakes come from the Andalusian province of Cádiz and are a popular appetiser or snack there. They are prepared with a special type of prawn that is hard to find elsewhere. The camarones de Cádiz are very…
Soba noodles with miso aubergine and mentsuyu
Even if it’s still too cold and wet around here, summer has arrived. We are looking forward to hot days when we also love to eat lukewarm or even cool food. This noodle dish is wonderfully succulent, full of flavour…