A short and smart intro to slicing, dicing, mincing and all that kitchen jazz Watch the video …

“Learning by doing” are THE key words describing my first focaccia bread baking incident. We were shooting James’ lamb sandwich video when he mentioned by the way: “Oh, I need focaccia bread.”. Not that you cannot get any bread called “focaccia” in German supermarkets, but is this perfectly squarish industrial product a real focaccia? More …

As Florence already mentioned, being a student is a very specific position: 1. they usually don't have too many financial resources. 2. and tend not to have too much time and even if they have some spare penny, they usually want to spend it for leading a proverbial "student life". This very simple and tasty (although, this is debatable) recipe is aimed to inspire you to go beyond the traditional instant noodle soup or pasta with ketchup and some cheese. More …

...or a vegetable stew that I present as Slovak, but, please, don't quote me on that, as the dish originated in Hungary, yet it made its way to Czech, Slovak, Polish, Austrian as well as other cuisines. Lečo is a typical food for home bottling, so when cold winter days come, you just bring a jar from your storeroom, heat it up (add some more ingredients to suit your taste) and munch, either with bread or potatoes.  My vegetarian, in fact, vegan variant with toast looks like this: More …