↓Deutsch Franconian Schäufele is something completely different than the better-known Baden Schäufele. The Baden Schäufele is the thicker part of the deboned pork shoulder, cured …
Ragù
↓Deutsch Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna Chamber of Commerce has …
Pasta all’arrabbiata
↓Deutsch Pasta al arrabiata is one of the countless tomato sauces available alongside Napoletana. How the name implies, furious means it is hot. What I …
Steak from the shoulder of lamb in the style of a Swabian onion roast – Steak von der Lammschulter in der Art eines schwäbischen Zwiebelrostbratens
↓Deutsch There are still tons of slices of lamb shoulder slumbering in our freezers, waiting to be used. So why not a Swabian roast with …
Onion tart – Zwiebelkuchen
↓Deutsch This is one of the most popular dishes to the new wine – feather white, but of course this tastes to a glass of …
Linguine with chanterelles – Linguine mit Pfifferlingen
↓Deutsch Spaghetti with chanterelles is a perennial dilemma. The perfect combination of chanterelles and bacon in a cream sauce is actually the ideal basis for …
Sauerkraut plate – Sauerkrautplatte
↓Deutsch Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic …
Tagine with lamb and green beans – Tajine mit Lamm und grünen Bohnen
↓Deutsch Here we take a journey into Moroccan cuisine with a tagine, the classic clay pot from the Maghreb. The name tagine refers to both …
Moules mariniere – Mussels fisherwoman style – Muschel nach Art der Fischerfrau
↓Deutsch This dish is one of the most delicious mussel dishes because of its simplicity. Onion, garlic, white wine and one or two sprigs of …
Dutch apple pancakes – Holländische Apfelpfannkuchen
↓Deutsch This is actually the same dough, as in the German pancakes, but our Dutch neighbors are much more imaginative with filling or covering than …