An aromatic vegetable stock is the basis of many dishes – you will need it for soups, sauces and risotto. Homemade, it tastes so good that with a few noodles or another ingredient (for example, finely chopped carrots, peas, pancake…
Samosa
Crispy Indian samosa are not that difficult to make yourself, but they taste extremely delicious. In India and Pakistan, leftovers are often used to fill these mouth-watering dumplings, e.g. vegetable curries. You can get creative and use well-seasoned leftovers from…
Onion Blue Cheese Smash Burger with Brioche Buns
Let’s start with a confession: we are not big fans of burgers. The NextGens, however, see this quite differently, which is why today we are presenting a version of a burger that also we think is great. The basic concept…
Chicken soup
A hot chicken broth or chicken soup will help you get back on your feet quickly if you have a cold or the flu. It is also good if you are exhausted or if the weather outside makes you freeze.…
Pasta Carciofi, Funghi e Patate
Artichokes are one of the most exciting and intense vegetables in flavour. They originate from the Mediterranean region and Italy is their largest growing area worldwide. They come in many different varieties, ripening in different sizes at different times of…
Sulu Köfte
Ekşili Ve Terbiyeli Sulu Köfte – a really wonderful dish that can be enjoyed with or without rice. What we like very much about it is the slightly acidic, bright sauce. This is quite different from the sauce made with…
Asian Smashed Cucumber Salad
Cucumbers are popular all over the world in the form of refreshing salad and raw vegetables. This salad is easy to make, but tastes refined and special. The preparation is fun. You can bash away with impunity and relieve some…
Gaisburger Marsch
Gaisburger Marsch is a southern German stew from Swabia in Württemberg. The name refers to the Gaisburg district of Stuttgart. There are all kinds of stories about the origin of its name, but that’s not something for a cooking blog.…
The Master of Techniques – Jaques Pépin
Beginners and professionals: meet Jaques Pépin, a true master of the art of cooking and especially a grandmaster of cooking techniques. From the proper way to crack an egg and separate it to his legendary technique of deboning a chicken,…
Consommé Double
Understanding how to make stocks and sauces is part of the essential knowledge of cooking. When you boil any ingredients in water, flavours from those ingredients get into the water. This is the reason for this. If you do this…
