Meat pie "Pastel de Carne"
March 18th, 2019 | main dishes
In Spain, meatloaf is often prepared in a puff pastry crust. This recipe comes from northern Spain, more precisely from Galicia, a meat pie with raisins and pine nuts. The raisins soaked in sherry provide a juicy-aromatic taste.
The Spanish meat pie tastes well if cold or warm, so it is also suitable for a picnic or brunch. As a side dish a fresh green salad – just delicious.
Meat pie "Pastel de Carne"
(4 – 6 servings – Preheat oven to 220° C – Attention: soaking time for raisins at least 1 hour)
Tags: Leave me a message
BBQ potatoes
Finally, a side dish that also works on the grill: Salsa Verde Potatoes replace the classic grill companion, the French bread. Anchovies, capers and olives give great flavour, and fresh herbs add the ultimate kick. Whether the pan is on the stove or the grill in the end is irrelevant to the taste.
read more
Use of leftovers: Fish cakes made from cooked fish
Cooking with leftovers is not only sustainable, but also a creative way to conjure up delicious dishes. This easy recipe turns cooked fish into deliciously juicy fish cakes while creating a whole new dish from leftovers.
read more
Slow Baking at the bread sommelier
Bread is the staple food number 1 in Germany, over 3,200 different types of bread are supposed to exist. Bread is literally on everyone’s lips – but hardly anyone knows what it looks like in a bakery and how much time and effort is in a good bread – let alone what a bread sommelier and slow baking is. To find out, we were a guest at Wolfgang Heyderich’s in the Stader Backstube.
read more