This recipe has definite German roots and my partner remembers her Oma cooking it from her childhood and saying that the caraway seeds are supposed to help with digestion. Interestingly in some Indian dishes I’ve seen Ajowan, which is a similar seed from the same family, used for the same thing. Anyway, cabbage with bacon is an amazing side dish, one that regularly graces our table served with schnitzel or grilled German sausages and of course some nice seeded mustard. My version of the recipe is fairly simple but others include fruit juices and vinegar for a balanced acidity along the lines of sauerkraut. The key to this dish is to have some texture in the onion and cabbage so you get some crunch to offset the soft cheese. The cheese used is up to you but Gruyere is pretty nice. The quality of the bacon used makes a big difference to the dish – if available use a smoky bacon made by someone who cares about the quality of their produce.
- 1/2 a cabbage, diced into chunks as wide as your little finger. Any type of cabbage is fine, red cabbage is maybe the most traditional.
- 1 brown onion, diced
- 3 rashers of smoky bacon, diced
- 1/2 cup of grated strong cheese. Parmesan works if a suitable European cheese can’t be found.
- 2 cloves garlic, chopped fine
- 1 tsp Caraway seeds
- salt and pepper
Add onion and bacon to a large frying pan over medium heat, with a little cooking oil or butter. Sautee until the onion starts to soften, then add garlic and cook for another minute.
Add diced cabbage and caraway seeds. Cook while stirring occasionally until the cabbage has softened – about 5 minutes.
Add cheese and season with salt and pepper. Stir until the cheese has melted and serve.
Irish brown bread is a great recipe to have on hand. It’s a ‘quick bread’, using baking powder instead of yeast so it doesn’t need a long rise. It is also an enriched dough using butter and milk so it lends itself very well to either savoury or sweet toppings. We love it with
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Speculaas are a popular Dutch biscuit, quite strongly spiced and with a tangy kick from brown sugar. Although traditionally these are eaten for the feast of St Nicholas, they are too nice to eat just once a year!
Commercial versions of the biscuit are often very crispy but traditionally these biscuits are quite thick
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There’s something so comforting about home-cooked food and when it comes to traditional British cuisine, Yorkshire pudding is one of the country’s favourites. Enjoy it with a roast on Sunday, make a giant one and fill it with meat and veggies, add sausages for toad-in-the-hole or simply make a pile of crispy, golden Yorkshire
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There’s nothing quite like a traditional tiramisu to tempt your taste buds. Whether you`re choosing a dessert or just fancy an afternoon treat to enjoy with a coffee, this classic Italian favourite of sponge fingers dipped in coffee and rum and layered with mascarpone makes a real sweet treat any time. While it’s wonderful
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Baking is an unusual way to cook an egg, but this recipe shows how good it can be. Baked eggs are similar to poached in texture, but not so runny. Slow baking makes it easy to stop when the yolks are just right – there’s nothing like a creamy egg yolk swirled into rich
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Soft, pillowy potato gnocchi are a delicious meal. They seem to have a reputation of being hard to make, but this is far from the truth – there aren’t many ingredients, and they don’t take long to make or cook. You can even make up a big batch and freeze them – a handy
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Everyone loves a curry but I think some of the less known Indian dishes, things that are served as sides to a main meal, are well worth exploring too! In my household we almost always make up a batch of potatoes with Fenugreek leaves when we cook curries and I highly recommend it. The
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Can you think of anything better than dining out in the most vibrant cities around the world? From street food to hearty stews, ice cream to sushi, haute cuisine to dim sum, we explore the top 10 places anyone who loves a good meal should consider visiting.
Image of tapas by sanfamedia.com on
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Making marmalade is a wonderful way of being creative in the kitchen. It is an easy and enjoyable process, which will result in jars full of fruity goodness that make lovely presents. Even if you don’t have an orange tree of your own, look out for nice ripe oranges at a good market or
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