haaptplat

16/01/2024 By Frodenheng.lu

Kalbsschwanzragout mit Pfifferlingen

06/01/2024 By Frodenheng.lu

Beef Wellington mit Madeira-Soße

04/01/2024 By Frodenheng.lu

Lammgigot mit Rosmarin, Knoblauch und Feigen

02/01/2024 By Frodenheng.lu

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 →

haaptplat

Kalbsschwanzragout mit Pfifferlingen

Beef Wellington mit Madeira-Soße

Pouletbrüstchen mit Kräutern

Lammgigot mit Rosmarin, Knoblauch und Feigen

Vacherin-Mont-d’Or-AOP-Fondue

Geschmorter Ochsenschwanz