There are a number of posts here on the blog under the title French Menu. These are mostly recipes from rural/peasant cuisine, but a recipe from the haute cuisine can also find its way into it.
Unter dem Titel Französisches Menü werden eine Reihe von Beiträgen hier im Blog geführt. Es handelt sich dabei meistens um Rezepte aus der ländlich/bäuerlichen Küche, es kann sich aber auch mal ein Rezept aus der Haute Cuisine darin verirren. This...
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Winter vegetables? Germany? What do you think of that? Brussels sprouts (um, too bitter), black salsify (I don't need the mess) and then there would be cabbage.
Red cabbage is the winter vegetable par excellence in Germany. Unfortunately, very few know how to turn the somewhat dull taste into a real explosion.
The recipe was created from a convenience product, the finished red cabbage from Norma (put in the microwave and then on the...
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Since I changed the type of flour for my pizza dough to Tipo 00 a year ago, I've gotten pregnant with the idea of making bread from it; now it has finally become a reality.
At first it looked again, as so often, like a failure, the dough was still very runny and ran into a flat cake on the baking sheet. Well, then there is a kind of pizza bread for breakfast, there are more worse things. After half an hour I took a look in the oven...