In a paella, no liquid remains after cooking, the rice is then “seco”. “Meloso” means that the rice has remained slightly moister. If there is more liquid surrounding the rice in a dish, it is called “caldoso”. Each of these…
Bavarian meatballs
We show recipes from different parts of the world, of course also vegetarian and vegan, but at the moment we focus on Bavaria and here is a simple dish with meat. In the regions of German-speaking countries, there are many…
Obazda
Whether “Obazda” or spelled differently, the term ultimately stands for ” The mixed one”. According to legend (which is probably true because it is not old), this creation was invented less than 100 years ago in the brewery tavern of…
Beer garden radish
We are starting a small series on typical beer garden dishes with the (beer) radish, although in Bavaria it is called “Radi”. Radish is very healthy and tastes wonderfully refreshing, and its bitter note goes very well with beer. The…
Cold cucumber soup with feta
Summer is here and on hot days we crave cool, refreshing food. There’s hardly anything better than a cold soup to balance out the temperature. This recipe is extremely simple, ideal for beginners and cooked in a flash. This soup…
Pasta alla Nerano
In our family, zucchini are controversial, there are those who consider them utterly redundant and downright dull, others love their nutty, delicate flavor. But with this dish, everyone agrees it’s simply delicious. The particularly creamy texture comes from just a…
Turkish flatbread
The flatbread “Ramazan pidesi” is baked in Turkey during the fasting period of Ramadan (hence the name), in other countries it might be offered all year round. In Germany, where many people of Turkish origin live, it can be found…
Turkish lentil soup
A red lentil soup, “Mercimek Çorbası”, is a popular starter in Turkish cuisine. We also enjoy it as a full meal and for this we simply double the amount. All families and restaurants prepare the soup a little differently. The…
Cream of (white) asparagus soup
Cream of asparagus soup is not only a fine delicacy, but also the best use for the trimmings and peelings of white asparagus that always accumulate during its preparation. It is therefore ideal to store such leftovers in the refrigerator…
White asparagus with Bozner Sauce
Here in Germany, white asparagus has a short season that starts in April and ends in June, depending on the weather. But then asparagus is offered and served everywhere. There are many excellent preparations that we will present one after…
