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Ideas from the three most famous tomato sauces, right after the Napoletana, Arrabiata, Puttanesca and Amatriciana, have come together here. One day a piece of pancetta fell into my hands and was allowed to take on the role of guanciale. Otherwise, the sauce contains pretty much everything else that is in the three sauces together.
It was also a good way to use up the peeled tomatoes that were left over from the Oktopus...
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This is a fork of the classic ‚Homard americaine‘, the lobster in American sauce, but the sauce tastes also with mussels, squid and octopus.
It is not quite clear where the name originates. There are theories that that is not actually americaine but armoricaine after Armorica, Breton for land by the sea. Another legend is that a Breton chef has invented it on an America-liner.
The sauce armoricaine/americaine (Purists may choose...
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On the occasion of my birthday we went to the Hotel + Restaurant Alte Schmiede in Großbottwar. The furnishings were a well-done mix of old and new. Originally it was probably a half-timbered house, the front of which was apparently completely rotten. So they built a wall made of bricks and installed a lot of glass in it. The half-timbering inside was protected from the weather and was wonderfully integrated into the interior design....
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This was a leftover use of leftover smoked trout and sour cream. Basically, the sour cream is not suitable for this, it was too liquid. Parsley wasn't great in terms of taste either.
The recipe hasn't been fully tested yet, but next time I'll make it with cream cheese and dill. The other ingredients can remain.
Addendum: The recipe has now been tested with cream cheese and dill and it tastes simply heavenly. 2 starter servings...
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This is one of the oldest dishes in the old canteens of the former Hoechst AG (whose core is now Sanofi/Aventis and several other companies) and in its simplicity also one of the best. Interestingly, for most of the time was used no kielbasa but Westphalian smoked pork sausages.
The recipe could mature with me more than 40 years, so I have introduced the original kielbasa again and the lentil vegetable is now somewhat reminiscent of...
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This dish can also be found in all of Yugoslavia's successor states. Mixed mince (beef:pork/1:1) is often used. Bosnia is mostly Muslim, so pure ground beef is used, sometimes lamb too.
The original Pljecavica is made from minced meat, some of which is finely chopped. I achieve the same consistency with soaked bread similar to our German meatball. There is almost always garlic in it, but as with the cevapcici, there are no onions in...
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This cream can be found in all former Yugoslav countries, although it is mainly obtained from Croatian restaurants.
It consists of about 2/3 red pepper and 1/3 eggplant. I left out the eggplant because the dominant pepper flavor overpowers the eggplant anyway.
It is mainly eaten with raw onions in grilled minced meat dishes, but is also used as a spread. 2 servings Ingredients:
1 red pepper
salt
black pepper
2 tsp pepper or tomato...
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Once a year, during the spring fairs in Stuttgart, Slow Food also takes place on the exhibition grounds. For a foodie, this is of course a must. So I booked tickets in advance over the internet and printed them out with lots of cursing and several attempts. The printer is still relatively new, but it already has the second set of color cartridges and they are not original Epson, which he complained about when installing it.
So we...
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There are a total of three important high cuisines in the world. This is first the French, then the Chinese and finally the Turkish. And we went to a Turkish restaurant for my wife's birthday.
First of all, the quality of the food was excellent. We would eat there again at any time.
My darling had Mantar Dolma, mushrooms stuffed with soft cheese in a tomato cream sauce, thickly baked with Peynir, the Turkish cheese, similar to young...
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A few weeks ago I did something similar with shrimp, which was very similar to Thai curry. Here we are guests in Indonesia. The recipe comes from the book "The Indonesian Kitchen" by Sri Owen in the mid-1970s.
When you look at these old recipes, you get the horror of the ingredients used and the endless cooking times. So I modernized the recipe for the 2020 decade. No one today would come up with the absurd idea of cooking shrimp for...