by R’nB R’nB’s first aid in case friends or neighbours drop in unexpectedly is an easy-to-prepare quiche. You almost need nothing more than flour, butter, cream and a flavor up to what your kitchen offers. Just melt 100 gr butter and wip it with 200 gr flour (add some water or milk if you like). That’s our base which we [...]
from Ava’s cookbook Mojito Put eight pieces of lemon, ice and mint leaves into a long drink glass. Add sugar syrup mixed with lemon juice and fill up with sparkling mineral water. Tip: if you don’t have an ice crasher available, put the cubes into a kitchen towel and smash them with a hammer. Careful!! - 1 lemon - 3 [...]
Fast and furious! Taste this: Put redfish filets on a tin foil and coat it with a bit mustard, ginger, crushed lemonskin, little chilli and dill. Close the foil to a bag and broil it 20 min. at 200C°. Believe it or not: That’s it! - 2 redfish filets - bit mustard - bit ginger - bit chilli - bit [...]
Low fat and almost no fat! WHOMAG’S easy kitchen comes up with another Kuni speciality. Chop onion and a carrot and roast it gently in a pot. Fill in vegetable stock and lentil, so that the stuff is covered with the fluid. Add a bay leaf, garlic and chilli. Finetune with lemon, salt, pepper and balsamic. After 30 min. boiling [...]
As you know, WHOMAGS’ credo is the easy kitchen! Here is another Kuni clou, for a great side dish to meat and fish or simply solo with a piece of bread. Here we go. Slice the beetroot, add fine chopped onions and balsamic. Spice with little salt and lots of pepper. Toss carefully and top the stuff with mucho chopped [...]
Kunis’ new rapid broiled chicken is one of WHOMAGS’ favorites, because it matches the beloved credo: fast and delicious! And as rapid as the cooking is the shopping. What you need: - 6 chicken legs (depends on how many people are eating) - big can of peeled tomatoes - bundles of rosemarino, basil, - 1 lemon - bit garlic, onions, [...]
“I absolutely love that extra special gnarly texture you get from cooking veggies in a wood fired oven. Fire it up an hour or two before you’re ready to cook. When the temperature has reached between 180°C and 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye [...]
“I had a great conversation with Atul Kochhar at Feastival and he inspired me to go down the Indian street food vibe. Traditionally, dosa batter would have been left to ferment for a couple of days, but I think this version is more realistic to make at home. I’m so excited about this dish because it’s one of those recipes [...]
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