Oyakodon is a very popular donburi dish in Japan, which is a meal for which rice is filled into a bowl and then covered with other ingredients. For this you need dashi, the basic broth of Japanese cuisine. There are…
may the taste be with you
Oyakodon is a very popular donburi dish in Japan, which is a meal for which rice is filled into a bowl and then covered with other ingredients. For this you need dashi, the basic broth of Japanese cuisine. There are…
Indian Chapati or Roti (meaning “flat” in Urdu and Hindi respectively) are flatbreads made from Atta, a wholemeal wheat flour. They are the simplest form of Indian bread. The word paratha is made up of “parat” and “atta” and means…
With a few regional exceptions, Rösti is a grammatically feminine word, pronounced “Rööshti”, with a long “ö” and an “sh”. Rösti is a national dish of Switzerland and despite of or because of its simplicity delicious. It can be a…
This is a fairly unknown dish internationally, even here in Germany. In Belgium, however, “Witloof met hesp en kaas” or “Endives au jambon gratinées” (i.e. chicory with ham and cheese) is extremely popular and widespread. Our reader Linda Rose from…
The combination of oat flakes, roasted almonds and sweet and sour cranberries with the delicate melting of white chocolate in this recipe is really ingenious. Oat and almonds are the stars of the recipe. They add flavor and texture. The…
Braising is one of the simplest and most reliable techniques for cooking meat to perfection. It just takes a lot of time. It also utilises cuts that would not be very enjoyable without this technique and are therefore not used…
“Zwiebelkuchen” is an ab-so-lu-te delicacy and yet only widespread in a limited region. In Germany – but not everywhere – onion tart is usually made with yeast dough and sometimes with shortcrust pastry, mainly with the year’s grape must or…
Dal Makhani, which translates as “buttery dal”, is an iconic dish from Punjabi cuisine. And our favourite dal of all. However, we also recommend our classic mung dal tadka and this recipe for khichdi. It takes much longer to prepare…
The Alentejo (“beyond the river Tejo”) is a region in the south of Portugal, north of the Algarve. It is the origin of today’s dish, which is known and loved throughout Portugal in many variations. Bread, especially stale bread, broth,…
“Lenticchie in umido” is an Italian dish made from lentils that are slowly cooked in a flavoursome sauce. It is often prepared with Salsiccia or Cotechino, two types of Italian sausage. In Italy, there is a tradition of eating “lenticchie…
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