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Köfte mit indischer Currysauce

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Krumpernschnieden – Kartoffelpuffer aus der Mosel

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Aprikosen Mandel Tarte

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Kasseler in Zwiebel-Malzbier-Soße mit Beilagen

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Lammkarree mit einer Roquefort Pinienkern Kruste

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Jerusalem Grill

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Huo Guo, chinesischer Feuertopf

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déi Lescht Rezepter

0 21/02/2025Main course

Hackbraten im Römertopf

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0 20/02/2025Lamb

Geschmortes Weidelamm mit Wurzelgemüse

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0 20/02/2025Chicken

Poularde Braisée

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0 20/02/2025Lamb

Geschmortes Lamm mit Bohnen nach griechischer Art

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0 07/02/2025Rabbit

Kaninchen mit Riesling und Pfifferlingen

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0 26/12/2024Bread

U Cudduruni – Sizilianische gefüllte Focaccia

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0 23/12/2024Main course

Bayrische Fleischpflanzerl mit Ofenkartoffeln

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Aaner Rezepter

  • Köfte mit indischer Currysauce
  • Krumpernschnieden – Kartoffelpuffer aus der Mosel
  • Aprikosen Mandel Tarte
  • Kasseler in Zwiebel-Malzbier-Soße mit Beilagen
  • Lammkarree mit einer Roquefort Pinienkern Kruste

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Iwwer mech

Henri‘s Blog “Fro den Heng“

Creating this blog means to me sharing with others my “Dada” for food and cooking .
I estimate that you can find all kind of useful information, recipes I found and selecteds and collected.
Myself, although having no Hungarian origins, I pretend being a great specialist for “ gulasch soup”.
As a “Luxemburger“ I have also skills in all the “Lëtzebuerger Spezialitéiten“ like described in the famous song: Donnerknippchen ech kommen elo grad vun enger prachtvoller Friess …
However my highlight is the cheese fondue, that delights me since decades and meanwhile I have experienced numerous combinations of cheese.
But with great pleasure I’m touring also in other countries kitchens, to see what’s on with the “succulent” taste.
Since years I am a great fan of Paul Bocuse, Joël Robuchon, Alfons Schubeck and many others.
In a second life, I shall take their succession, 100%. Trust me! Weider liesen →

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