I remember my mother making her smooth gravy, she’d always put so much time, love and devotion into her delicious meals. This method and basic recipe below is called in German “Einbrenne” or in French “Roux”
This recipe of making Gravy is very old. You’d use your pan drippings (or butter) from your roast to thicken gravy while adding an intense flavor and nice texture.
Continue reading Make a smooth Gravy from scratch with Einbrenne or Roux
Chanterelles, or in German Pfifferlinge, are golden yellow mushrooms that are widespread in Europe and found on the menu late July to end of September Continue reading Pfifferlinge (Chanterelle), a very popular edible mushroom since ancient times
This Shisch Kebab or Schaschlik (Shashlik) recipe brings back memories of Family get-togethers in my childhood. It is also remembered as 80’s party food, These Kebabs were an easy dish we had prepared on skewers, sometimes a day before, and then cooked on low in a curry-tomato sauce We ate this meal often at small gatherings. I especially remember this Kebab devoured at a Grill … Continue reading Schaschlik Kebab with a Curry Tomato sauce
When I have Basil in abundance in the summer, I prepare one of my favorite dishes, which is Cheese Tortellini with a fresh Pesto sauce. It taste best with pasta, but is also delicious with crackers or baked potato Continue reading Italian Basil Pesto – a tasty sauce for your Pasta