Spaetzle homemade – there is nothing better

Spaetzle is a special German pasta. Of course, you can buy dried spaetzle, but I’m afraid they have nothing to do with fresh, home-made ones. Anyone who knows the taste of fresh spaetzle, never wants others again. So fluffy, so juicy, so delicious. Here’s the basic recipe.

Brown Shrimp and pointed cabbage omelet

The recipe for this omelette with brown shrimp and pointed cabbage I found in the culinary magazine “Effilee”. There, Stevan Paul writes the section “Schneller Teller [fast plate]”. However, in this case the preparation only is quick if you use already shelled brown shrimps. But: if you grew up on the North Sea coast, of course you peel them yourself…

Discovery tour Palatinate Part 2

Our crash course Palatinate continues! At the invitation of the Palatinate wine marketing association Pfalzwein e. V. we spend one day on the Palatinate Wine Routes: Six wine shops, 13 winemakers and an “Autumn Fireplace Talk” in the evening – the Palatinate from south to north, from Landau to Zellertal in 24 hours!

“Stutenkerl” – a traditional German Saint Nicholas pastry

How many times did I put a pastry man – a “Stutenkerl” – into my children’s Santa Claus’ boots. And how many times did one of them land in our ready-made boots for St. Nicholas Day in my own childhood. But so far I had never baked such a pastry man myself, although it’s really easy. And the result is just fun!

Schnitzel with broad beans and garlic crumble

Pork schnitzel, roasted au naturel, on broad white beans, dried tomatoes and capers – this is one of the dishes that must be on our table from time to time. The roasted garlic crumbs ensure the right crunch and the dish is ready in about 20 minutes. What else could you want?

Discovery tour Palatinate Part 1

We had planned a hiking week in the Palatinate vineyards for long. Unfortunately, in 2018 we could not realize it. At the invitation of the Palatinate wine marketing association Pfalzwein e. V., we had the chance to experience a Crash Course Palatinate at the beginning of November: Six wine shops, 13 winegrowers and an “Autumn Fireplace Talk” in the evening – the Palatinate from South to North in just one day!

Tabasco cauliflower – a hot issue

In this recipe, the cauliflower bathes in a spicy marinade with Tabasco, garlic and turmeric. Roasted in the oven it’s an absolutely simple low-carb food.

Langos – a Hungarian snack

In Budapest, you get it everywhere: Lángos – a fried potato-yeast dough spread with garlic and sour cream. Grated cheese and a touch of paprika complete the taste. Whether it tastes just as good at home… We tried it. And, yes! Lángos are delicious, even at home!

Saffron – it’ gold among the spices

We are fortunate that our captain brings, for example, saffron and vanilla directly from the markets in the Caribbean or the “spice souk” in Dubai . This is admittedly the reason why we sometimes use exquisite and expensive spices in a quite lavish way. Anyway, our saffron almond risotto with chorizo certainly succeeds with less than two cans of saffron.