Entrées
Chanterelles and Beef Pasta with Balsamic Sauce
Although you can get mushrooms all year round I most enjoy them in autumn. For lazy people like me Viktualienmarkt in Munich offers wild mushrooms cleaned and sliced... [more]
Chicken Breast Filets with Spicy Red Peppers
I have recently developed a new enthusiasm for chicken breast. When I recently tried out a specialty butcher I had to admit that the difference to supermarket quality is HUGE... [more]
Chicken Breast with Curry-Flavoured Kohlrabi
I have to admit I have never cooked kohlrabi before this. I somehow associated our local vegetables with rather traditional and little creative dishes...[more]
Extended Sauce Bolognese
After all the heavy feasting over Christmas and New Year Simon and I were really longing for just a very simple meal. Some quick pasta with sauce bolognese would do... [more]
Goulash
Although somewhat knackered from yesterday night I will of course not miss to post my New Year’s recipe! For our little New Year’s Eve party I decided to make goulash... [more]
Japanese Buckwheat Noodles with Beef and Morels
Now it is finally official: we will spend the rest of 2008 in Tokyo! In my over-excitement I popped into a Japanese store and bought a package of buckwheat noodles... [more]
Orange-Flavoured Duck Breast
I’ve just come home from a nice pre-Christmas break at my parents’. As they are both quite enthusiastic about cooking their dinner plans were already tight...[more]
Pasta with Pumpkin, Maroon Carrots and Chicken
As usual I strolled around Viktualienmarkt last Friday, looking for a concept of what to cook on the weekend. I decided to buy a chunk of a very nice looking pumpkin... [more]
Stuffed Pimientos del Piquillo with Saffron Sauce
Only few weeks to go until we leave for Japan, so I combed through all the things I need to use up. I found a glass of pimientos del piquillo, a specialty from Spain... [more]
Veal Medaillons in Lime and Sage Sauce
Last Christmas Simon made me a beautiful present: a cookery course with Munich celebrity chef Schuhbeck, which inspired me to create this tasty lime-sage sauce...[more]
Venison Loin Filet with Herb Crust
It's hunting season. No, I don't like to shoot, nor do I see any attraction in freezing on a raised hide on a cold autumn morning. But I like the result when others do it for me..[more]