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The recipe is very closely related to my cauliflower casserole. Cabbage can be treated a little rougher, so bacon and a spicy cheese are used. In order not to overwhelm the delicate asparagus taste, I switched to the tried and tested combination of asparagus and boiled ham, the cheese was a very mild young Gouda.
Normally the casserole can be eaten as a main course, on Sundays it's always a bit more refined here, so the casserole was...
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„Käsespätzle“ are a specialty from the Swabian part of Baden-Wurttemberg in Germany. You can buy spaetzle dried or fresh from industrial productions, but homemade spaetzle are a different league.
The „normal“ cheese for the „Käsespätzle“ is Allgäu Emmental. With Limburger (mostly also from the Allgäu) the whole is much heartier. 2 servings Ingredients:
1 recipe spaetzle
1 tablespoon vegetable oil
200 g Emmental or...
The IFFA, the international butchers trade fair, took place again this year for the first time after at least one trade fair had to be canceled due to Corona.
Die IFFA, die internationale Fleischerfachausstellung, fand erstmals dieses Jahr wieder statt, nachdem wegen Corona mindestens eine Messe ausfallen musste.
There were even free tickets for non-professionals who subscribed to the newsletter. So we registered and got hold of an inexpensive...
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As is well known, in the American southern states, especially in Louisiana, seasoning is quite generous. It is the same with this recipe. I had a template from chefkoch.de, but the first time I read it I couldn't really imagine whether it would taste good. Maple syrup, mustard, plus chilli powder (in Germany that's not just cayenne pepper but a mixture of hot paprika powder and cumin) and oregano should actually kill any taste of the...
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We still had ground beef in the freezer, which doesn't get any better if it's stored too long. But it didn't have to be the usual combination of meatballs, vegetables and mashed potatoes. So I came up with the idea of combining meatballs with a shashlik sauce and rice.
On many recipe sites on the Internet, the misconception is circulated that a shashlik sauce has to be bought because you supposedly can't make it yourself. This is...
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The Nduja is a Calabrian spreadable sausage that is filled undried in natural casings and, unusually for Italy, is smoked. A good third of it consists of the origin-protected Peperoncini di Calabria. Personally, I really eat them as a topping for bread, but the sausage develops its real potential in pasta dishes in particular.
The name comes from the French andouille, but the Nduja no longer contains any offal.
I posted a recipe a...