The Teewurst quickly found its place at tea time. So the name Teewurst did not come from the pen of an ingenious marketing manager, but developed over time. Continue reading Why is Teewurst called Teewurst?
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
Obatzda”, also called “Angemachter Camembert” in my Franconian circles, is a typical Bavarian spread made from Brie. It is served with a fresh Pretzel or Bauernbrot Continue reading Obatzda, a Bavarian Brie Spread
Last time I was at the Freiburg Münsterplatz I visited their large International Market and had fried Calamaris with Aioli sauce. That was the first time I tasted this sauce, and I have been bragging about it ever since. This spread or dip is used with the cuisines in Spain, the Balearic Islands, Murcia and eastern Andalusia, Valencia and Catalonia. Also in France (Provence) and Italy, Sicily and Liguria and Calabria. Continue reading Aioli, a Mediterranean dip
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
Preparing this kind of Horseradish Sauce is my preferred method, because I like it fruity-tangy. It can be served cold, or room temperature/warm Continue reading Fruity tangy Horseradish Sauce
A Greek Yoghurt sauce with Cucumber and Garlic that taste great with Bifteki, Gyros, or simply with toasted Baguette, or as a dip for Vegetables, like carrots and celery Continue reading Tzatziki Sauce for Greek Dishes
Make your lemon cake glaze or ice cream with this delight spread. Eat it on top of your bread, instead of jelly, or prepare a Lemon Mousse. Lemon Curd Recipes are abundant. The last time I used Lemon Curd was a glaze for my famous French Lemon Cake Continue reading Make your own Lemon Curd