Pointed Cabbage Au Gratin With Pici Arrabiata
The last home-cooked meal of the year - the kitchen will stay cold from tomorrow.
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The last home-cooked meal of the year - the kitchen will stay cold from tomorrow.
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There must be something vegetarian again! And now there are these nice little pointed cabbages, you can make something out of them.
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Steph’s porcini pasta has smiled at me today, I had to make it.
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Today again a heartier vegetable dish, for a change and to cheer up, made of two kinds of cabbage with proper spices and a cheese covering against the enemies of the pudding.
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This dish is a combination of Irish Stew with Pichelsteiner. I emphasize the latter because it is based on a recipe by Wolfram Siebeck, whom I hold in high esteem, and who refined the old German version of stew to make it gourmet.
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Today I feel like something strong, the frost perhaps contributes to this?
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Friends from the Hessian visit us, there need to be meals cooked with pleasure, and much.
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