kochen, essen und fotografieren
Frisch zubereitete Gerichte, ansprechend präsentiert
Nach langer „Abstinenz“ gibt es wieder etwas neues: eine Fortsetzung zum Thema Gewürzmischungen. Heute stelle ich Garam Masala her, eine Gewürzmischung aus der indischen Küche. Sie wird zum Kochen vorher in Fett angeröstet. Alternativ wird sie als Schlussgewürz kurz vor weiterlesen Gewürzmischungen selbst herstellen (Teil II)→
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