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Yorkshire Pudding

Yorkshire Pudding is a traditional English “pudding” which is commonly served with roast meats and gravy. It is not a pudding in the conventional sense but can be describes as more similar to a souffle, but without the cheese. Ingredients 140g All purpose flour 4 Eggs 200ml Milk 1 Tea spoon salt Pepper Vegetable oil […]

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Spaetzle

Spaetzle are a typical German style pasta which is either served as a side dish for meat entrees or as a main course. Ingredients for Spaetzle 400g Flour (optional 25% of flour mixture can be semolina) 4 Eggs 250ml lukewarm water & milk (optional 25% of four mixture can be milk) 1 Tea spoon salt […]

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Fried Potatoes with Mushrooms Medley

This is a perfect side dish, that you may expand and turn into a full meal as well. Ingredients 500g Potatoes 500g Mushrooms mixed (porcini, oyster mushrooms, button mushrooms, shiitake, chanterelles, etc) 1 Onion Olive Oil & butter (for sauté) Salt & Pepper to taste 1/4 Cup of chopped parsley Preparation Peel the potatoes and […]

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Fresh Summer Lentil Salad

Lentils have been one of the first crops domesticated in the Ner East ca. 9,500 to 13,000 years ago. Nowadays there are many different types of lentils ranging in colors from yellow to red-orange to green, brown and black. They also vary greatly in size and are sold in many forms, with or without the […]

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Pizzoccheri

Pizzoccheri

Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and pieces of  Bitto Cheese, […]

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Eggplant Parmeggiana

Eggplant Parmigiana

Parmigiana is a Southern Italian dish made with a shallow-fried/roasted sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of aubergine (eggplant) is the earliest version. Variations made with breaded meat cutlets, such as veal and chicken parmigiana, have been popularized in other countries, usually in areas of Italian […]

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