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…
Paella
Or: The courage to not stir To better understand Paella, let’s start with a look at its fundamental aspects – because they are what make the dish what it is: a culinary symbol of Spain, full of depth, colour and…
Salmorreta
Anyone interested in Spanish rice dishes, whether it is the world-famous Paella (named after the large pan in which it is prepared – ‘patella’) or Arroz (the Spanish word for rice, which comes from the Arabic – ‘ar-ruzz’), should know…
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…
Menemen
We have already described one of the most delicious breakfast dishes here: Çılbır, from Turkey. This rivals the Egg Benedict and is even better for us. Another breakfast dish from Turkey is Menemen, which is very similar to the probably…
Zarangollo Murciano
Zarangollo is a peasant dish from Spain that probably originated with the Sephardic Jews who lived in the area around the city of Murcia. In Spain, it is often served as a main course, but also as a side dish,…
Imam Bayildi
The core of this delicious way to prepare eggplants is vegan, without having to change anything in the traditional recipe. It is a classic of Turkish cuisine, but variations are also known in Greece, Albania and Bulgaria. İmam bayıldı (here…
