↓Deutsch The beef blade piece is not for everyone because of the tendon in the middle. This of course is not really a tendon and braise it more than one…[...]
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↓Deutsch For wild boar ragout, I have read a wide variety of recipes, including raisins soaked in rum, tons of herbs that are not typically for Italy. So I chose…[...]
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↓Deutsch The dish comes from Adana, a city in southern Turkey. It is supposedly the only Turkish spicy kabob. It is made from minced meat and usually produced in larger…[...]
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↓Deutsch Cassoulet is a stew from the Languedoc. It consists mainly of white beans and in its simplest form with cured pork and sausages. Here we have a nobler version…[...]
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↓Deutsch Merguez originate originally from the Maghrebian North Africa Tunisia, Algeria and Morocco. After the Algerian war between 1954 and 1962 escaped Algerians, but also by other North African emigrants,…[...]
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↓Deutsch I originally classified the dish in North Africa because the salad is also made with couscous. Hence this combination with the Merguez, which definitely comes from the Maghreb. No…[...]
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↓Deutsch This plate has arisen some years ago on New Years Eve from a spontaneous purchase in the Frankfurt Kleinmarkthalle (small indoor market). Since that time it has become a…[...]
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↓Deutsch This is the classic German roast with a correspondingly long cooking time in contrast to the meat from the back, which is roasted today rather with a much shorter…[...]
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↓Deutsch The inspiration for this recipe came from Omnivore's Cookbook. But it would not be my recipe if I had taken it 1:1. Already while I was reading the article,…[...]
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↓Deutsch The title of this recipe means a hare in a pot in Hessian dialect. This recipe is with Assmanshausen Pinot noir, but also from Rhine Hesse in now Rhineland…[...]
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