We have already explained what is meant by the term tagine. We have presented another delicious tagine with artichokes here. Today’s recipe is better prepared in a large saucepan than in a tagine, so the special cooking vessel is not…
Moroccan Meloui Bread
The name of this flat bread comes from the Arabic word for “rolled.” Rolling gives this bread a remarkable texture: it is extremely crispy on the outside and has the texture of a puff pastry or croissant on the inside…
„Strammer Max“
A “Strammer Max”, which can be translated as “Stalwart Max”, is a seemingly uninspired preparation of German origin that used to be quite common longer ago and can sometimes still be found on menus in old inns. However, it tastes…
Dhingri Chole
It’s cold and pouring with rain outside, making us not want to go out. So it’s time to cook with the resources on board. In doing so, we try to use the products that can be stored for the least…
Croque Monsieur, Croque Madame
A croque monsieur (from the French verb croquer = to crack, crunch) is a ham and cheese sandwich, but a very elegant version when prepared correctly. For a croque madame, a sunny-side up egg is placed on top. This simple…
Pasta alla cipolla
On a visit to Bologna, we were served this dish as part of a small menu and it blew us away. We had to cook this ourselves! Here is our recipe for this simple delicacy: Typically Italian, few ingredients are…
Vegan Miso Ramen
Now for our second vegan ramen, a creamy miso ramen. This recipe builds on our first recipe for a vegan shoyu ramen, in which we described how to prepare the basic broth. We also strongly recommend reading this short post…
Vegan Shoyu Ramen
The day before: the broth So now the recipe for our first – vegan – ramen. We start with the broth, for which we cannot use meat, of course, but also no bonito flakes (katsuobushi), which means we lose a…
Fasolada
Another vegetarian / vegan dish that is very easy to prepare: Greek bean soup with vegetables, fasolada (“φασολάδα”) or also called fasoulada. Warming, nutritious and inexpensive. You need dried white beans of medium size (the big beans “Gigantes” are not…
Parmigiana di Melanzane
Parmigiana di Melanzane is an absolute classic of Italian cuisine, those who love eggplant and Parmigiano – and who doesn’t? – will be delighted. A good parmigiana is creamy and tastes fruity and deeply sunny. An enormously simple, vegetarian dish…
