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…
Beef Goulash
Goulash is a dish from Hungary, although it is not called that there. There it is called pörkölt (or paprikás, if sour cream is added). In the rest of the world, it is known as goulash. In Hungary, however, “gulyás”…
Pasta with Truffle
You don’t cook with truffles every day. Fresh truffles are a costly affair and also not available everywhere at all times. Therefore, many people never cook with truffles themselves, except perhaps with truffle oil, which we would only advise using…
Chicken fricassee
A very delicious and old cooking technique is fricassee (French: “fricassée”). A related method is the “blanquette”. In both cases, we are talking about dishes with a light, bound sauce, traditionally as a ragout with meat. But there is no…
