Sticky post
Today’s breakfast featured delicious homemade croissants filled with prosciutto and aged Parmesan cheese. The simple dough, made with flour, butter, and Greek yogurt, can be easily prepared. Optional variations include store-bought puff pastry and alternative fillings such as ham or salami, Emmentaler or Gouda cheese, and additional ingredients like peppers and onions. Continue reading Prosciutto and Parmesan Cheese Croissants
Once in a while I go to our huge farmers market in town. Of course everything looks so great, and I can’t hold back, so I bought too many vegetables, especially zucchini and squash. I always like to try out new recipes and some Air Frier Zucchini Fritters came to mind Lately, I am staying from fried foods, instead using my Air Frier to prepare … Continue reading Air Frier Zucchini Fritters
Fish and Chips was my favorite cuisine visiting London several years. It will be on my menu this evening and I will make my Air Fryer chips. It’s a bit of work, but for my next meal I won’t mind. I recommend this Dash Mandolin Slicer you can buy here on Amazon Russet Potatoes contain less moisture than other types of potatoes and are starchy. They’re … Continue reading Air Fryer Potato Chips
Zwiebelkuchen is a popular savory German onion cake or tart that is made of steamed onions, diced bacon, cream, and caraway seeds. It is made with a yeast dough, but I like mine baked with a store bought puff pastry. It is served with Federweissen (a new fermented wine). Those two just go hand in hand You could just use a regular yeast dough, I … Continue reading Zwiebelkuchen, a German Onion Pastry
Mid April is white Asparagus picking time, and right after you can find “Spargel” dishes in almost every Restaurant in Germany. In other parts of the world, they are available year round. Continue reading The Spargel, a white Asparagus is a popular dish in Spring
On the way driving south to the Black Forest, we stopped for a couple of days at some friends house near Stuttgart. The next day we were served “Maultaschen” for lunch, which is a type of meat pocket. It instantly reminded me of an oversized Ravioli. Maybe there was an Italien influence? Continue reading Maultaschen, a typical Swabian Dish
Surprisingly tasty I find these Puff Pastry twists, or as I call them, Nutty Sticks. They are originally filled with a a Hazelnut paste, but Walnuts will do. You can use a Sugar glaze or not, it’s a personal preference Scroll to bottom for Schinken (Prosciutto) twists with Parmesan cheese Make “Schinken Stangen” with Prosciutto and Parmesan cheese Ingredients and instruction: Preheat oven to 360 … Continue reading Puff Pastry twists with Walnut paste
A great spread for parties is this decadent French Liver Pâté! Sometimes I have a craving for Liverwurst. I have made the Pfälzer before, this one is different. French Liver Pâté is made with Chicken Liver and a shot of Cognac, Brandy or Sherry cooking wine Continue reading French Liver Pâté, an exotic spread for your Guests
