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This is a recipe from the early 1980s from the cookbook series „Menü“ by Bertelsmann publishing. That should come from the Spanish part of the Basque country, but whether it is authentic, only the gods or the Bertelsmann publishing house knows.
With the ingredients, I worked rather free muzzle and in the preparation I have chosen my own way. Instead of stewing the whole thing in the pot, I spread the vegetables in a casserole...
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This is the little sister of the paella, everything is kept a little simpler and, as the name suggests, only with shrimp. Saffron is an optional ingredient here, not a must. Because I didn't had any saffron, I simply added a teaspoon of turmeric. 2 servings Ingredients:
1 onion, diced
1/2 red bell pepper, diced
2 tablespoons olive oil
1 cup (150 ml) short grain rice
2 shot glasses white wine
4 cups hot vegetable stock
1 pinch of...
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Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is used in the batter but I think with sparkling water you will achieve a similar effect.
One theory says that the Portuguese took the recipe to Japan, where it, adapted to the country, is known as Tempura.
There are in Italy the Fritto misto di verdura with pre-cooked...
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Iberico pork is often advertised at our Kaufland. The meat is a good 3-4 times more expensive than normal domestic pigs. But it also has an incomparable quality. In the case of factory farming in stables that are far too narrow, PSE meat can sometimes occur. The term is composed of Pale, Soft and Exudative. As I said, it can, but does not necessarily have to be. But what is almost always the case is that in areas with very less fat...