Weekend with the family in the countryside – clearly a case for Bavarian cuisine. Zwiebelrostbraten is a typical southern German dish that can be prepared with briefly roasted beef or braised. The braised version is especially good if, like us,…
Dhingri Chole
It’s cold and pouring with rain outside, making us not want to go out. So it’s time to cook with the resources on board. In doing so, we try to use the products that can be stored for the least…
Tom Kha Gai
Tom Kha Gai (“ต้มข่าไก่”) is a Thai dish with wonderful flavour complexity that is surprisingly easy to prepare. Tom (ต้ม) means “cooked”, Kha (ข่า) means “galangal” and Gai (ไก่) means “chicken”. We show here how to cook this most popular…
Chicken fricassee (or is it chicken blanquette?)
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…
Pasta with Artichokes, Mushrooms and Potatoes
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…
Agnolotti Pasta with Mushroom Filling
Classic pasta shape and classic filling – what a treat! For filled pasta we use a pasta dough with a high proportion of egg. It makes the dough yellow, delicious and easy to stretch and work with. Make a little…