Veganism is on the rise in Germany It’s no secret that the vegan food scene is on the rise in Germany. More and more…
Mexican mezcal is an incredibly alluring spirit that has become one of the latest trends in European bar culture. A high-quality spirit that fits our zeitgeist perfectly with its handcrafted, ethical production values, special taste and traditional design. This is the exciting story of Clandestino Mezcalero, who set off on a mission to spread the Mexican culture of mezcal to the world.
The kitchen is clean, the grocery bags are bulging with goodies, and now it’s time to make something delicious. In Amsterdam, Berlin, Hamburg and Vienna, we’ll be cooking ten recipes provided by our guests. Together with chef Nedjad Karamujic, we have a made selection from the more than one hundred submissions, and pimped our picks to show you some of the treats that you will be able to prepare in one our guest kitchens. Each kitchen has a supermarket just around the corner, so the ingredients should be easy to get hold of.
A new team of superheroes are saving the world: the so-called “superfoods” are conquering supermarket shelves everywhere.
The following six recipes made the final round and I can strongly recommend them for your next BBQ with friends. Give it a go and have some fun with it!
Veganism is a trend! We tell you interesting facts about veganism and a great recipe.
Salzburg: Trout strudel with cucumber and mushrooms For 4 persons Ingredients Small trout fillets 4 Strudel pastry 1 pack Eggs 2 Butter 1 Lemon…
15 years of MEININGER – that’s also 15 years of guest cuisine. And to mark this very special anniversary, we would like to treat you to 15 dishes that have been developed and rustled up for you by two teams of professional chefs.
Let us cook knuckle of suckling pig, Ba varian caramel cabbage and creamy baked potatoes together! It is delicious!
Beef fillet with smoked fonda nt potatoes, red wine sa uce and mini Yorkshire puddings – here is the recipe for this great dish!