The Italian version of a sourdough. It has a much softer flavour than its German counterpart.

One of the more important Indian spice mixtures, good for many things.

Optionally infused with herbs for extra refinement

Actually quite easy to keep alive.

The basis for croissants and co.

A quick pan sauce ideal with potato side dishes or meat.

Quick and easy to make yourself.

The Austrian crêpe.

An important ingredient in Austrian cuisine which you can also make yourself.

For an egg with a soft yolk but firm egg white. Simple really, but you never know...

Not difficult to make yourself and the Strudel tastes even better than when bought.

The English classic with tea, jam and clotted cream.

An ideal sponge for any sauce

A French mother sauce with a very rich taste

A basis for many cakes, here as a base recipe

Simple and very tasty

Quick to make and ideal with many desserts.

For all those who don't know how to do the basics.

The cheesy enhancement of a béchamel.

A reference recipe for the forgetful

A great versatile dough from burger buns to dessert.