I found a bottle of Marsala wine in the basement, long forgotten and once used for cooking that I just had to make use of. Marsala is an italian special origin type of sweet wine that I mostly know for it’s use in cooking – and it makes for a very pleasant and delicious flavour.

Since I was finally (st)able enough again – *sigh* – to be somewhat productive and contribute something for the family, here’s yesterday’s dinner. The ingredients list makes it look far more complicated than it actually is.

With work being the dominant factor at the moment, the only self made things I can post about are my meals. If I go on like this, this will become another recipe blog… 🙂

Whatever. These chicken cutlets with a creamy sauce made delicious dinner. Give them a try!

I stumbled upon this recipe and decided to give it a (personally adjusted, simplified and halved) try. I used my homemade Codsworth Cheese and left out the bell peppers

As the recipe states, the long cooking time is vital and it really comes out delicious. It’s a versatile dipping dish for a convivial evening or an occasional warm outside summer evening meal. So, here’s my version of the dish:

I have so got to work on my presentation… A time-consuming, yet effortless and very rewarding dish:

I believe every real german my age knows the clay pot “Römertopf” from the seventies and early eighties – if not from his Mom, then at least from his Grandma. It was very widespread then and everyone I know can remember that thing. Nowadays it became somewhat forgotten compared to it’s former popularity, but it’s still present enough that I got one for a reasonable price these days and of course had to give it a try.