A dish famous from our wine evenings (how we miss those times) and brought to you by our The Chef's Cut chef Eric. It's a simple recipe and can we recommend cracking a bottle of Pouilly-Fuissé to go with it?Read More
It is challenging sometimes to maintain a healthy lifestyle during the lockdown, however, the right food and lifestyle improve our immune system considerably. No secret for food coach Marlies, from Eat Good Feel Good, who send us this beautiful and nutritious recipe.Read More
When we can't travel to Italy, we bring Italy to us. This is what food blogger Elle of A Pinch Of Odelle thought when she created this delicious recipe. She turned the classic Italian cannelloni (with ricotta, spinach and tomato sauce) into a healthy and innovative dish.Read More
One of the renowned dishes of Slavonia is fish paprikash, or also known as just fish. Good quality fish from the river, peppers and boiling in a kettle on an open fire is the secret to a good fish paprikash.Read More
Lasagne alla bolognese Lasagne originated in Italy, traditionally attributed to the city of Naples. The lasagne is one of the oldest types of pasta, made with several layers of fresh pasta alternated with ragù sauce and béchamel. This recipe is the Bologna’s version of lasagne. In other regions of Italy it is common to find
Breaded cutlets with horseradish Plain or stuffed breaded meat is always welcome at our table. Aromatic coating of horseradish in a “breaded jacket” certainly provides a surprise in taste. Combined with roasted potatoes and green salad, it is certainly a rounded complete meal. Ingredients 8 pork chops salt pepper 60 g (2.10 oz) fresh horseradish
Deep Fried Panzerotti Panzerotti are a typical dish of Apulia. They are small versions of the Calzone (closed pizza), but prepared with a softer dough and then fried. The most common fillings are tomato and mozzarella. We got this recipe from Paola, a local from Apulia – who is known for her most delicious panzerottis.