Stuffed squid tubes – Gefüllte Tintenfischtuben

Deutsch Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must. In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based […]

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Basque chicken – Baskisches Huhn

Deutsch This is a recipe from the early 1980s from the cookbook series „Menü“ by Bertelsmann publishing. That should come from the Spanish part of the Basque country, but whether it is authentic, only the gods or the Bertelsmann publishing house knows. With the ingredients, I worked rather free muzzle and in the preparation I have chosen my own way. […]

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Paella

Deutsch Paella recipes there are certainly as many as there are Valencians. Paella is available only with meat (pork, poultry, rabbit), only with seafood (prawns, clams, cuttlefish, and sometimes fish that is otherwise too small for sale) or just mixed as in my recipe. Presumably, the origin was a poor man’s food as with so many famous recipes in the […]

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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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