This is the end … A savoy mess starts big – w/ this big big savoy cabbage – & finally becomes a soft, juicy mess of savoy, cream, meat balls, bacon & onion … In Germany we call this mess just „Durcheinander“ – (hotchpotch). The basis may be a savoy cabbage, however, it may also be a white cabbage or Brussels sprouts or carrots or kohlrabi … whatever vegetables are available – typically during autumn…
Some time ago I made simple cannelloni – simple classic cannelloni w/ meat & tomato sauce & melted cheese on top. I think it isn’t anything fancy with these cannelloni: there are no extraordinary ingredients (e. g. special rare Italian cheese or so), there are no modern add-ons (e. g. any gluten-free pasta or so) … or whatever! So let’s start & share the recipe! I happen to have a wonderful casserole able to house…
One of my favorite blogs some years ago created a blog category called THE SHITS I EAT WHEN BY MYSELF. (Here she presents all the recipes she cooks fast & easy for herself when hungry, feeling cold, feeling alone, distressed, stressed out …) When doing this fennel mess for the umpteenth time I realized that this is a candidate for such a category – if I ever had such a category! What is it about?It’s…
Ever tried a sauerkraut soup? Years ago I got myself involved in a moving adventure. It was some affair like starting in the 4th floor of an apartment house & ending up in the 3rd floor of another apartment house w/ lots of boxes, however, only few standard moving boxes, lots of baskets, suitcases etc. I assume all of you know what I’m talking about! (No lifts!!!) Then … suddenly in the mid of all hauling…
Dieser Beitrag enthält Werbung – advertising. I found a recipe for baked Greek meat balls on the food blog The Mediterranean Dish, however, I thought: Isn’t it more Greek if there is also some feta involved? So I started my own version w/ additional feta sealed up in the meat balls. When starting you’ll need some onion, some garlic & a bay leaf to be fried in some olive oil until soft. (It’s…