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Spinach and Ricotta Cannelloni
My project team stood me up! Instead of the planned pub night, I’m now at home and thinking about what I could cook so unprepared.
Read MoreMy project team stood me up! Instead of the planned pub night, I’m now at home and thinking about what I could cook so unprepared.
Read MoreGrand stage for leftovers: Today we finally have a variation of potato-butter-curd-egg, which I always wanted to make.
Read MoreThe homemade red curry paste is ready, now it wants to be used.
Read MoreAutumn is in full swing and I take advantage of an unexpectedly early Friday evening to walk through the Münster organic market at the cathedral.
Read MoreToday something simple - 4 large artichokes I bought at the market.
Read MoreTo the no longer cold, but now dreary-rainy weather we have the suitable antidote - an aromatic autumnal soup inspired by “Garland’s Lodge”, a cozy restaurant near Sedona.
Read MoreWithout many words. Cooked pasta, fresh ingredients that are actually always there, such as tomato, mushrooms, carrot, celery, garlic, basil quickly processed into a sauce.
Read MoreStrudel didn’t interest me for a long time, probably due to traumatic experiences with millimeter-thick strudel dough in an 80s flat-sharing community, which resulted in highly massive brick pastries that were just mushy inside.
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