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…
Witloof met hesp en kaas
This is a fairly unknown dish internationally, even here in Germany. In Belgium, however, “Witloof met hesp en kaas” or “Endives au jambon gratinées” (i.e. chicory with ham and cheese) is extremely popular and widespread. Our reader Linda Rose from…
Blue cheese soufflé, double baked
Baking a soufflé can be a tricky affair, especially when it’s a dessert. Today’s soufflé is much easier to prepare. You can enjoy it after the first baking or, like us today, bake it a second time. It then doesn’t…
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…
Asparagus salad with parmesan crisps
In Germany, the asparagus season is a major event that is literally celebrated every spring. Wherever you go to eat, whether it’s a traditional pub or a fine-dining restaurant, asparagus is everywhere. The classic choice is, of course, white asparagus…
Cheese Spaetzle
Spaetzle originate from Swabia and are a popular side dish, especially in the south of Germany. We have described here how to scrape them traditionally by hand, including quantities for the dough. An alternative are kitchen appliances that can produce…
