Early and mid-autumn are high season for figs. I suggest you get a good handful of those aromatic fruits, a bottle of your favorite white wine and start cooking 🙂 Ingredients 1 pork tenderloin (ca. 500g / 1.1lb), cut in 4cm (1.6inch) thick medallions 5 fresh, ripe figs 113g / 4oz of mixed…
Category: Meats
Chilli con Carne
This great chilli recipe is one of the best dishes to serve to friends for a casual get-together. It’s easy to throw together using mostly storecupboard ingredients.
Garlic – Crusted Roast Rack of Lamb
Roasted rack of lamb is a brilliant centerpiece dish because it looks impressive and this recipe here is surprisingly easy to make. It includes just five ingredients, but the result is terrific. The meat is simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. I served it with my mushroom risotto. This creamy…
Stuffed Bell Peppers
Sometimes the smallest things have the biggest impact. In this case, a teaspoon of fennel seeds and a few capers turn boring minced meat into this piquant and flavourful dish.
AurĂ©lie Bastian’s Boeuf Bourguignon​
AurĂ©lie Bastian is a French expat living in Germany. She is a very successful food blogger, entrepreneur and writer. In her cooking show, airing on German TV, she explains in perfect German with a touch of French accent how to master the art of French cooking. This recipe is AurĂ©lie’s, very sophisticated, version of the world…
Old-Fashioned Beef Stew
This classic beef stew is the ideal cooking project for a chilly day like today. Beef, onion, carrots, potatoes and red wine come together in beautiful harmony. If you are feeding a crowd, good news: It doubles (or triples) easily.
Lamb – Apricots – Tajine
Last weekend I prepared a Moroccan Tajine from this wonderful piece of organic lamb. The result? Lamb meat at its best: delicious! I hope you like it as much as my family and I. Enjoy cooking! Anna
Pork tenderloin
The inspiration for this dish comes from the cookbook “Meine Bayerische KĂĽche” (“My Bavarian Kitchen”) by the prominent German chef, author and restaurant owner, Alfons Schuhbeck.
Hearty Polish Cassoulet (Fasolka po Bretonsku)
Fasolka po BretoĹ„sku means beans in Bretonian style and is a traditional dish of Polish cuisine. Whether this Cassoulet actually came from Brittany to Poland, can no longer be traced, but it certainly originated in France. As with many traditional dishes, the Cassoulet also has many variations. Mine is refined with white wine. However, one…
