T-bone steak fried in the pan – that’s how it works

You only need four things: the excellent quality steak, pepper, salt and a cooking thermometer. So far so good. Everything is there. But frankly, I’d never fried a T-bone steak myself before. So we got the advice of a chef friend from the cruise. Lo and behold: It’s very easy and the result is stunning!

Monkfish – an extraordinary fish dish

Monkfish is generally a delicacy, no question. In this recipe the solid fish comes with black, sea-aromatic spaghetti. Together with the tomato sauce, which is deglazed with vodka and refined with vanilla, the plate convinces by strong, bright colors, phantastic flavors, bite-proof fish and very special pasta – all topped off with a little fresh mint. A feast for all senses!

Pasta & Sauerkraut – why not?

The sauerkraut classic from Max and Moritz – who doesn’t know it? My recipe for sauerkraut rolls, however, doesn’t have much to do with the hearty, heavy and “typically German” side dish of knuckle and meat loaf. Homemade pasta dough wraps the vitamin-packed sauerkraut – and if you leave out the bacon, it’ll even be vegetarian!