↓Deutsch 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…
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↓Deutsch 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…
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↓Deutsch 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…
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↓Deutsch There are countless variations of beef rouladen in Germany. They are stuffed with minced meat, mushrooms, eggs and what ever. But there is one classic stuffing that is known…
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↓Deutsch 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…
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↓Deutsch 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…
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↓Deutsch Sarma are commonly translated as Serbian cabbage rolls, but can be found everywhere in the Yugoslavian successor states. In contrast to the cabbage rolls with fresh white cabbage that…
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[caption id="attachment_8883" align="alignnone" width="1200"] Ragù from lamb.Ragù aus Lammfleisch.[/caption] ↓Deutsch Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna…
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↓Deutsch 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…
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↓Deutsch 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…
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