Simple everyday recipes, menu suggestions and lots of ideas and background information as well as suggestions from (inter)national cuisine with ideas for your own spice mixes. Little private stories in the margins are my personal touch.
Papas arrugadas – Mallorcan potatoes – potatoes in a salt crust a very good accompaniment to asparagus, grilled dishes and vegetables. The recipe comes from Mallorca. They are very similar to Canarian potatoes. The only difference in the recipe is the garlic and the bay leaf. Ingredients 1 kg potatoes2 cloves of garlic1 bay leafSalt […]
Lentil and carrot salad with white beans, the whole thing with a dressing of vinegar, oil with coriander and cumin with a slightly North African/Mexican touch. Goes well with a summer barbecue and is also filling as a meal at lunchtime. . Ingredients 300 g brown lentils 200 g white beans 3 spring onions juice […]
Gulasch aus dem Dutch Oven (Gulyás) für das Zeltlager oder den Outdoor Abend zu Hause. Ob das ganze eher mit Beilagen etwas dickflüssiger oder als Suppe mit mehr Flüssigkeit zubereitet wird, liegt an Dir. Du kannst auch die Nudeln mit im Gulasch garen lassen. Wichtig ist es im Outdoorbereich auf eine gute Kühlung des Fleischs […]
Sangria with gin is based on a classic sangria where brandy is replaced by gin and Cointreau. The gin turns the rather light summer drink into a seductive and dangerous ladykiller. Ingredients 8 oranges 1 apple 2 peaches 1 bottle of red wine 100 ml gin 50 ml Cointreau 1 stick of cinnamon Squeeze 6 […]
Batida de Coco with passion fruit juice brings back memories of the 80s. Along with Blue Curacao, Batida de Coco was one of the mixed drinks I can remember with a heavy head and haven’t drunk since. As the Easter Bunny would have it, a bottle of it was placed in my basket. The first […]
TexMex Balls are chilli con carne dreams made flesh that you can also serve as finger food. Based on the basic recipe for meatballs, here we go to the deepest south of the USA, to the border with Mexico, where it is hot and dusty. Spicy food, cool beer are your only salvation in this […]
Cheese snails are quick and easy to make. Spread a roll of ready-made pizza dough with a little olive oil. Put a few herbs on top, place cheese slices or pieces on the dough and roll up from the long side. Ingredients 1 roll of ready-made pizza dough 4 slices of cheese 3 tablespoons of […]
Spaghetti a la biber-salcasi cream sauce with salsiccia and broccoli, a typical crossover dish with Turkish, Italian and German accents. Ingredients (per person) Spaghetti a la Biber-Salcasi-Cream Sauce Salsiccia 2 stalks parsley Broccoli Prepare the spaghetti and Biber Salcasi Sauce according to the recipe. Chop the parsley. Slice the salsiccia and fry on both sides […]
Lahmacun with salad and cheese today in the open form. Of course, you can also roll them up in the traditional way. At home, we often eat them open so that more toppings fit on them. We topped them with shaved cheese, romaine lettuce, cucumber and onions. Ingredients The dough This time we bought it […]
Yoghurt bread from the pan, a quickly prepared and very simple recipe that goes very well with dips, salads and as a side dish with grilled meat. The yoghurt bread is somewhat similar to naan and the Hungarian flat bread langos. Ingredients 200 g yoghurt 200 ml warm water 10 g packet of baking powder […]
Beef sausage with Brussels sprouts and dumplings, a standard dish in German cuisine. Ingredients (for 4 persons) 8 beef sausages 800 g Brussels sprouts 8 potato dumplings half and half Prepare the Brussels sprouts and potato dumplings according to the respective recipes (see link). Gently fry the beef sausage on all sides over a medium […]
Kir Breton or Kir Brittany, unlike Kir Royal, is made from cider and blackcurrant liqueur. In some recipes you also find Calvados, which in my opinion makes the Kir Breton too strong for an aperitif. Ingredients 50 ml redcurrant liqueur 200 ml cider Chill all the drinks well! Pour the blackcurrant liqueur into a glass […]