The word “keema” means “minced meat” in both Hindi and Urdu and in India it is usually prepared with lamb or goat. We choose a mixture of lamb and beef, but beef alone also makes an extremely aromatic curry. As…
Paella de setas
We have already explained what makes a paella here. If you have little or no experience with Spanish rice dishes, you should read this article (again). Today we are cooking a vegetarian – actually vegan – paella de setas which…
Madeleine
We were recently in Luxembourg and in the capital of this small country in the middle of Europe, Luxembourg City (Luxembourgish: Stad Lëtzebuerg, French: Ville de Luxembourg), there is the “Boutique Léa Linster Delicatessen” of the great Luxembourgish chef (4…
Ratatouille
First things first: we are describing the classic preparation of ratatouille here. This is not the one from the now legendary animated movie of the same name, in which the rat Rémy, the ingenious “little chef”, prepares a simple dish…
BLT Sandwich
We have already presented our version of a club sandwich and also explained how you can prepare some sauces for sandwiches yourself. And they always taste better than the industrially produced products. Equally classic is the BLT – which stands…
Japchae
The name “Japchae” (잡채) literally means “mixed vegetables” or “mixed ingredients”, which describes this colorful dish perfectly. Japchae is a traditional dish in Korean cuisine that originated in the 17th century. Today it is always prepared with glass noodles made…
Pasta e patate
Pasta e patate (pasta with potatoes) is a simple but extremely popular dish from traditional Neapolitan cuisine – Naples is the capital of the Campania region in southern Italy and well worth a visit. This dish belongs to the so-called…
Camembert en croûte
It’s so easy to prepare an elegant and unfortunately rather forgotten dish, Camembert en croûte, for a cosy evening. Baked, slightly runny camembert filled with potatoes and bacon, or mushrooms, and/or onions. Or you can opt for a sweet version…
Asparagus alla Milanese
It has to be asparagus again because, firstly, it’s the season and, secondly, we’re still missing just this one recipe to cover the most important aspects of enjoying white asparagus. We have explained our favorite cooking technique, namely in the…
Asparagus polonaise
Polish-style asparagus or asperges à la polonaise is a delightful preparation for both white and green asparagus that you should know. It is also extremely simple. Every year we long for the short white asparagus season, which gives us a…
