First a little produce information: Lentils and beans are plant seeds that grow in a pod. They thus belong to the family of legumes, which also include peas, chickpeas, lupins and in fact peanuts. There is a bit of language…
Vegetarian Spring Rolls
In many Asian countries such as China, Thailand, Vietnam, Indonesia, Korea, the Philippines and Japan, a wide variety of fillings are rolled into sheets of dough and sometimes deep-fried. The deep-fried Chinese version is the world-famous spring roll, which is…
Cestini di arance con crema
Today we serve an Italian dessert classic that can be prepared easily the previous day to round off a menu. Typically Italian, with few ingredients that are beautifully presented. A little forgotten, but unjustly so. Above all, you need very…
Arroz cremoso de verduras
In Spain, they love rice and grow a very excellent variety: Arroz Bomba. This is a round grain rice of the Japonica variety with short, pearl-shaped grains. Bomba rice can soak up a lot of liquid, and if you cook…
Gaeng Massaman Gai
Gaeng Massaman Gai (แกงมัสมั่นไก่) is a Thai curry based on Massaman curry paste that you can buy or make yourself. Bought is perfectly fine and saves a lot of time, but homemade tastes much better. “Gai” means chicken, so today…
Lentils and Spaetzle
Lentils and spaetzle, or more precisely: lentils with spaetzle and Vienna sausages, are a Swabian national dish. After we have explained how to prepare the best spaetzle by hand, and also cheese spaetzle, there is simply no getting around this…
Best rhubarb cake
The best rhubarb cake is crispy on the outside and juicy on the inside, sweet and sour in a match made in heaven. Rhubarb is a special plant, originally coming from China. In the early Middle Ages it reached Europe…
Pasta Salsiccia e Birra
Today we are serving a quick-to-prepare, extremely tasty and unusual pasta – “salsiccia e birra”, i.e. with Italian raw sausage and beer (as part of the dish, but it also makes a great accompaniment). We start by cutting some pancetta…
Artichoke Tagine
With tagine, almost everything is allowed and almost anything is possible – that is the magic of this cooking method. You can find all the information here. So without further ado, let’s get started: Any kind of artichoke will do,…
Patlican Kebabi
It’s time for Turkish cuisine again. Today: Eggplant (Patlican) – Köfte. This dish can be found in many different forms. Anything that tastes good is allowed and we just want to introduce you to the idea of the composition and…
