Not everybody is as excited about the upcoming Eurovision Song Contest as we are in my house. Do not mistake this competition for a ‘song contest’, because it isn’t. The truth is that the Eurovision is a thinly-veiled politically motivated popularity contest – in fact, you will pick up more about European history and geography in those two…
Germany is well known for its beers and beer festivals, and rightly so. What’s much less well known is the fact that we produce some really great wines, too. And I am not talking Liebfraumilch here. When I came to Britain for the first time, Liebfraumilch and Blue Nun were a popular choice of wine.…
I have been dying to share this recipe with all those gnocchi enthusiasts whose posts have been cheering me up over these cold winter months: here’s the German version of these delicious potato dumplings, which is traditionally served with Sauerkraut. What else. It’s been cold and miserable here in Old Blighty, The strong winds have…
The last week has been a right nightmare – so much so that I simply dropped off my bottle of pisco at last week’s Fiesta Friday anniversary, nodded once around the room and headed off. To look after sick children, sort out work stuff and to try and catch up on lost sleep. Unsuccessfully, I…
I’m not really a great fan of starters. A couple of years ago I read somewhere that the difference between men and women was down to how they read a menu: men start with the main course and then pick the rest, whereas women invariably choose a dessert before checking what else they could fit…
I had originally signed up to review Margarita Carrillo Arronte’s Mexico: The Cookbook as part of Food52’s Community Piglet competition. But despite cooking a range of dishes, I simply couldn’t make up my mind whether or not I could fully recommend the book to its readers, which is the whole purpose of the competition. I had…
This recipe is most certainly the highlight of my foray into Mexican cooking: pork marinated in fragrant spices and cooked in banana leaves, making for an amazing combination of scents and flavours. The banana leaves make all the difference as they infuse the meat with their unique aroma. Cochinita pibil is probably the most famous dish from…
I have been dying to give these a try – and they were well worth it! If you don’t have a tortilla press it’s a tad time consuming, so bear that in mind (It took me a good hour to roll them all out … never mind cooking them!). Once cooked you can keep them…
Some of you might remember my Zeljanica, the traditional Bosnian spinach pie I made last year as part of my challenge to post a recipe for each country taking part in the football World Cup. Incidentally, it’s been the most popular recipe on my blog last year, followed closely by my cheesecake strudel recipe. How closely…
I love Mexico: the Cookbook‘s matter-of-fact style: each recipe comes with the minimum or decorum: a list of ingredients, the method, sometimes a picture, that’s it. For someone familiar with Mexican culture and cuisine, that’s all they need. But sometimes a headnote would not go amiss, as in the case of her Rosca de Reyes, or ‘King’s Ring’, the…
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vilmoskörte ist nicht vilmoskröte
La cocina de Perrone Luis
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