The Neapolitan is a basic sauce that goes with almost every pasta dish and can be varied with lots of other ingredients like minced meat, tuna, salmon etc. You can buy it ready in the supermarkets. I wouldn’t call my website “Cooking without flavor enhancers” if I didn’t publish my own recipe here as well….
Author: elisabethduckeck
I'm not a professional cook. I have had three years of job training in hotel business where I worked also some time in the kitchen.
I have not really been taught to cook by anyone. My idol is my mom even though I never followed her when she was cooking.
I was born in Germany, spent some time of my childhood in France and had the fortune to travel fro coast to coast of the U.S. for six month after I finished high-school. There I became aquainted to the Mexican food. As a Spain lover I had the chance to work on Mallorca and finally ended up on the wonderful island of Crete, Greece, where I got familiar with Greek traditions and - of course - with authentic Greek food.
Breaded Parmesan Chicken Fillet with Mozzarella and Sauce Neapolitan
This is a really tasty but light way to make breaded chicken fillets. It’s worth trying out. You even will eat the remaining meat cold… if anything remains at all! My daughter has cooked it for the first time on one of her days off from her studies, and I let her try out her…
Marble Cake – an All-Time Classic
An all time classic, since I can remember. My mother used to make marble cake for almost every Sunday when I was a child. That is why I want to share this recipe. Every food-blogger is posting about the most fancy recipes they cook but I think, it is important to remember once in a…
Fried Noodles with Vegetables – Two Ways
My daughter loves Asian style noodles. Unfortunately, during lock-down for one year by now, her favorite take-away Noodle-bar is closed. So we decided to cook it ourselves. Once per week, when she has the morning off from her online university lectures, she likes to try out different new Asian dishes and cooks for all of…
Stifado – a Traditional Greek Beef Stew
This Greek beef stew is characterized by the use of lots of onions. I admit, it’s a quiet heavy food, but most tasty, you will lick all your fingers. Traditionally, this dish is made with small onions about the size of a ping-pong ball or pearl onions. You also can use larger onions, you just…
Fish Filet with Herbs Crust Provençal
During my childhood in Germany my mother used to make fish filet with herbs crust. She bought it deep-freezed from the supermarket. You might have seen it yourself in your local store. You will find it from different producers called “Cod Bordelaise” or “Cod Provençal”. In Germany they call it “Schlemmerfilet”. It was our favorite…
Cream Sauce of Herbs Provençal
This creamy sauce accompanies very nicely a fish or rice dish. In my childhood my mother used to make fish filet with herbs crust. As side dish she served rice with a creamy sauce of herbs which she usually also bought as powder in a sachet. The only thing you had to add was water…
Herbs Crust Provençal
The idea for this recipe I got when I was desperately looking for a way to make a fish dish I knew and loved from my childhood in Germany. My mother regularly bought a fish filet with herbs crust called “Bordelaise” or “Provençal”. Maybe you have seen it from different producers in the deep-freezing section…
Seasoning Mix “Herbes de Provence”
As a child I spent two years in France due to my father’s work for an electronic company. During this time, my mother learned about French cuisine and the herbs used. Later, when we moved back to Germany, besides of the new dishes she has learned to cook, one thing remained in her cooking and…
Noodles with Chicken and Vegetables
This is my daughters favorite Asian style dish! She first tried it at a take-away noodles snack bar, so she tried to make it at home. The result was really good, even though she for sure didn’t make it exactly the way they do at the snack bar. If you like it more vegetarian you…
Eat Good Live Good 