Larded Leg of venison, Mussels in tomato white wine broth, Penne Nere Rigate and Black garlic butter
Maew Pratumthip Trakoonsri – Executive Pastry Chef of the Richmond Hotel Bangkok
During my short visit to the Richmond Hotel Bangkok I had the great luck to meet Chef Maew Pratumthip Trakoonsri. She is in charge at the Richmond Hotel when it comes to fine pastries, cakes, pies or any kind of dessert. Continue reading Maew Pratumthip Trakoonsri – Executive Pastry Chef of the Richmond Hotel Bangkok
Black garlic butter
Larded Leg of venison, Mussels in tomato white wine broth, Larded Turkey mallets and Penne Nere Rigate
For 4 persons
Difficulty Level: Easy
Expenses: 7-12 Euro
Time Effort: 30 minutes Continue reading Black garlic butter
Country bread Italian style
After the second attempt to bake a proper, 100% rye sourdough bread, we unfortunately again did not succeed as desired. There was still no optimal result, so it was time to distract ourselves with a success story. Continue reading Country bread Italian style
Maxi France
The young bull meat of the brand Maxi France comes exclusively from France and impresses with its special tenderness. The beef breeds from which the young bull meat comes are the meat and dual-purpose beef breeds Charolais, Blonde d’Aquitaine, Normande, Limousin, Salers, Montbéliarde and their crossbreeds. The suppliers are handpicked on site and employees are often on the road in France to visit the farms and to check that everything is in order. Continue reading Maxi France
VIKINGYR
VIKINGYR lamb from Iceland is a very speciality. Lamb in itself is tender, but the lambs of this brand, which have all grown up on Iceland without exception, are not only literally “buttery tender”. Their meat also has a high proportion of fatty acids (omega-3), so it doesn’t necessarily have to be fish if you want to eat a healthy diet in terms of fat.
Continue reading VIKINGYR
Pizza @home
What else is there to do but to become creative in the kitchen during these times? I spontaneously set about finding a pizza dough that would allow me to make a great pizza even at the low temperatures of our home ovens. Continue reading Pizza @home
SCOTCH Rack of Lamb
As I already mentioned in the article about SCOTLAND HILLS, this brand does not only offer great heifer meat but also excellent lamb. As the barbecue season has long since begun, it was time to prepare a classic – grilled lamb chops Greek style. Continue reading SCOTCH Rack of Lamb
Supat Chinsangtip – former Executive Sous Chef & Chefkoch des VIE Hotel Bangkok
Chef Supat Chinsangtip has worked at the VIE Hotel Bangkok for a decade – he is the guarantor of high and consistent quality and has international experience. Continue reading Supat Chinsangtip – former Executive Sous Chef & Chefkoch des VIE Hotel Bangkok
Roberto Rota – former Head Chef of the VERO trattoria & wine bar Phuket
Chef Roberto Rota – in short Chef Roberto was the innovative driving force and the good soul of the VERO kitchen, the Trattoria & Wine Bar at the Pullman Arcadia Phuket. Here you can not only enjoy excellent food – from time to time very special events take place here. The portfolio of VERO’s cuisine ranges from down-to-earth mamma cuisine to Italian haute cuisine and the most delicious representatives of Mediterranean flavours in general.
Continue reading Roberto Rota – former Head Chef of the VERO trattoria & wine bar Phuket
Picanha
In Germany and Austria, the piece of beef that is supposed to be the subject of today has a long tradition – the Tafelspitz. This is the tendon-free, tapering tip of the tail – basically the hip cap of a cow. Continue reading Picanha
Granny`s Cheesecake
Cheesecake enjoys great popularity worldwide. The most famous varieties are certainly the American New York Cheesecake – which can be found on the menus of many hotels, restaurants and cafés – and of course the classic German cheesecake made from Grandma’s recipe. With this recipe I present you the version that my grandmother gave me. Continue reading Granny`s Cheesecake
Poikain Parhaat – Pure Finnish Flavours
Pure Finnish flavours!
The young company Poikain Parhaat Oy Ltd, Poikain Parhaat for short, is managed by Nikolas Jokisalo & Pertti Hakala from Tampere – they both pursue the idea of bringing Finnish quality & flavours to the world. Continue reading Poikain Parhaat – Pure Finnish Flavours
JYMY Ice Cream
JYMY ice cream is a Finnish, multi-award-winning organic product from the small but fine company Suomisen Maito Oy. This ice cream manufacturer still uses genuine craftsmanship to create a culinary experience for its customers using sustainably produced organic raw materials. Continue reading JYMY Ice Cream
AMEFRUITS SL
The Ajo Negro of the producer AMEFRUITS is one of the most famous products in the field of black garlic. The basis for the black garlic here is exclusively the purple garlic from Las Pedroñeras. Continue reading AMEFRUITS SL
SCOTLAND HILLS Cowboy Steak
In the end I got my hands on a couple of Cowboy Steaks of the brand SCOTLAND HILLS by chance at EDEKA and was really surprised for a long time again. It had been a while since I was allowed to cook in a home environment with beef of such excellent quality. Continue reading SCOTLAND HILLS Cowboy Steak
FRUIT LOGISTICA 2022
On Wednesday, February 6, 2022, it was once again time for a long time, the FRUIT-LOGISTICA had opened its doors the day before and I had the time to drop by – even if only briefly. Noticeably more streamlined than in 2018, it was clearly to note that many exhibitors of recent years had not yet taken the courage to be on site.
BIOFACH 2020
With the topic of climate change, the topic of BIO has also gained a lot of momentum again in recent months. More and more consumers worldwide are attaching importance to the fact that their food has been produced biologically harmless and as climate neutral as possible. Continue reading BIOFACH 2020
Innovation Award 2020
The FRUIT LOGISTICA Innovation Award is an exciting event every year – companies are nominated here that offer innovative products in the international fruit and vegetable sector. Continue reading Innovation Award 2020
Black Garlic
Preamble
In the following we will talk about the black garlic. I hope that for all those who suffer from Alliumphobie (fear of garlic & onions) we at least be able to take the fear of garlic, because the black garlic is the clearly more compatible one! Continue reading Black Garlic
The Cracking Monkey – a MUST for nut lovers
The Pili nut – what a nut & vegan at the same time. In addition to the absolutely great way of presentation and packaging in chic cotton bags – printed on a soy basis – the Cracking Monkey, originating in the Philippines, captivates especially with its haptic experience & ecological thought. Continue reading The Cracking Monkey – a MUST for nut lovers
Duroc – Pork loin
There are now all kinds of delicious pork – pork has been experiencing something of a renaissance in recent years. Since the Ibérico, the wool pig and other old breeds of pigs have been able to show how pork can actually taste, pork has been on the plates more and more often, especially during the barbecue season. Continue reading Duroc – Pork loin
FRUIT LOGISTICA Berlin
The FRUIT LOGISTICA in Berlin becomes a fruitful affair every year.
FRUIT LOGISTICA is all about fruit, vegetables, transport logistics and innovation. There is an almost infinite variety of domestic & tropical fruits and the few days that this fair opens its doors are often hardly enough to have tasted all the delicacies. Continue reading FRUIT LOGISTICA Berlin