↓Deutsch This is a very simple recipe for mussels. Root vegetables and onions are cooked in white wine, add mussels, ready. The dish is very …
Spring rolls – Frühlingsrollen
↓Deutsch Spring rolls are known throughout East Asia with countless fillings. I first encountered them as loempia (pronounced Lumpia) in an Indonesian restaurant in the …
Porchetta
↓Deutsch What should not be missing at any Italian festival is the small pig, the porccetta. Originally, this is simply a suckling pig that has …
Trout fillet Black Forest style – Forellenfilet Schwarzwälder Art
↓Deutsch This recipe is a variation on Black Forest-style breaded trout. Putting a whole fish on my sweetheart’s plate usually results in a kind of …
Möhrendurcheinander – Westphalian carrot stew – Westfälischer Karottenstampf
↓Deutsch „Möhrendurcheinander“ is a typical German-Westphalian stew. The basis is always a good broth, carrots, meat and potatoes. The meat is at its simplest way …
Loup de mer in olive oil and thyme – Wolfsbarsch in Olivenöl und Thymian
↓Deutsch The idea for this recipe I found in the book Fish & Seafood by Rotraud Degner. The recipe is ingenious in its simplicity, something …
Frankfurt neck ribs – Frankfurter Kammribbscher
↓Deutsch Ribs mean something different around the world. The most well-known are probably spare ribs from the pork belly or from the bones of the …
Linguine with marinara sauce – Linguine mit Marinarasauce
↓Deutsch It’s basically just a type of spaghetti with tomato sauce. But in the US, they don’t just make spaghetti Napoli; no, with the addition …
Rabbit legs, hunter style – Kaninchenkeulen auf Jägerart
↓Deutsch Rabbit only appears on our table every few years; my sweetheart isn’t a big fan of the taste. I insisted on it, though, precisely …
Beef tenderloin Wellington – Rinderfilet Wellington
↓Deutsch A fairly traditional dish dedicated to Arthur Wellesley, Duke of Wellington, the victor of the Battle of Waterloo. It’s not really cheap either, with …