Tapas – Red Aubergines

The second one of the three tapas dishes I made is vegetarian. Although the original recipe requires anchovies, I left them out as I don’t eat seafood. Out of the three, this one… Continue reading

Tapas – Cider Chorizo

One of my friends always does a very delicious buffet for her birthday. One of the things I always look forward to on the buffet is this cider chorizo. This year I finally… Continue reading

Swabian Cuisine – Kässpätzle

Here comes the final post in the Spätzle trilogy – Kässpätzle, the translation of which is cheese spätzle. If you’re eating out, this is also known as Käsespätzle or Kässpatzen. Although like Linsen… Continue reading

There’s Life After Easter Baking

Looking forward to the Easter holidays? So am I! Hopefully the weather will play along… Here in Germany we get Good Friday and Easter Monday off work, so we have a four-day weekend ahead… Continue reading

Swabian Cuisine – Linsen & Spätzle

After showing you how to make Spätzle last week, today I’ll show you one of my favourite Swabian dishes they go with – Linsen (lentils) & Spätzle. I know hardly anyone who’s Swabian… Continue reading

Swabian Cuisine – Spätzle

Spätzle – the queen among the different kinds of pasta, at least to us Swabians. Making Spätzle is an art, and just because you’re Swabian doesn’t mean you’re good at it. After I… Continue reading