kochen, essen und fotografieren
Frisch zubereitete Gerichte, ansprechend präsentiert
Eine Vorspeise aus gebratenen Oktopus-Beinen und einem Salat von Queller mit Sesamdressing. Dazu geröstetes Weißbrot. Das Rezept 1 Oktopus / Pulpo / Krake (ca. 1,5 – 2 kg) 2 Handvoll Queller 1 TL Sesam 6-8 EL Reisessig 2 EL Tahin Oktopus auf Queller mit Sesamdressing weiterlesen→
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