Even when it comes to the traditional steak, the eye & palate need a change now and then. In the last few years, new trends for more or less unusual cuts have been popping up on the horizon. This is also the case with the Flank Steak, which has been “on everyone’s lips” for a while now. Today I had the first Flank Steak of the brand Château Boeuf – a “Bavette aloyaux “– a really huge piece of meat. Continue reading Bavette (Flank Steak)
The Original Black Garlic brand is at home in England – the producing company is a family business with about 12 years of experience in black garlic. It all started in 2008 when Katy got to know and love this garlic variety in Asia. Her brother Richard was quickly on fire for this project, and according to the FAQs he became the “Willy Wonka” of the black garlic. Continue reading The Original Black Garlic
Natividad Vaquero Cabello de Alba is the marketing supervisor of La Abuela Carmen and supported me ad hoc with some products & recipe ideas for this article. La Abuela Carmen produces the black garlic itself – also organically grown. Continue reading La Abuela Carmen
After the many barbecues during the last days, it was time to take something out of the oven and onto the table. So, the fresh Icelandic leg of lamb came just in time – here my recipe for a delicious and uncomplicated dish:
Continue reading VIKINGYR Leg of lamb
Here is the absolute classic when it comes to conjuring up fresh bread on the table in no time at all. An honest white bread – without any frills – which simply tastes best fresh. Continue reading White wheat bread
Somehow it was time again, for another bread variation – a kilo of the good organic spelt flour was still quite innocent in the pantry and the Mortadella cried out for a good fresh white bread. Continue reading Organic spelt tin loaf