Spanish tapas shrimps „Gambas al ajillo“ – Spanische scharfe Garnelen

Deutsch One of the most famous tapas are the garlic prawns „gambas al ajillo“. Be sure to serve with crusty white bread for soaking the aromatic oil. As described above, the Gambas al ajillo belong to the classic tapas. With 500 g headless prawns, raw and with shell, it can also be used to make a main course for 2 […]

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Hessian tapas plate – Hessische Tapasplatte

Deutsch This is not a menu in the classical sense, as all dishes simultaneously come to the table. I have selected a colorful spectrum from Central and South Hesse, the Aale Wurscht actually comes from North Hesse. They have also the Diebchen but with Duckefett (A lard based sauce with much more fat, than mine). Six dishes in small format […]

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Albóndigas En Salsa De Tomate – Meatballs in tomato sauce – Fleischbällchen in Tomatensauce

Deutsch Meatballs in tomato sauce are known around the Mediterranean. In Mediterranean France, I can not name a specific dish now, but I’m sure there is a recipe as well. The farther east you go in the Mediterranean, the more it becomes a small pork sausage such as Cevapcici (Croatia/Serbia), Soudzoukakia (Greece) or woman’s thigs (Turkey). How that is handled […]

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Pinchos mureros – Moorish skewers – Maurische Spieße

Deutsch Pinchos mureros are mostly made from pork tenderloin these days. Is this a late revenge on the Moors, who were Muslims? In any case, the skewers also taste very good with tender beef and lamb. The seasoning is typically Arabic with cumin and sometimes with Ras el hanout. As part of a tapas plate Ingredients: 200 g pork tenderloin, […]

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