Beef sugo in the kind of the Ragu alla Bolognese – Rindersugo nach Art eines Ragu alla bolognese

Deutsch The Ragú by the sisters Margaritha and Valeria Simili from Bologna is one of the innumerable variants of the Ragú bolognese, whereby my version stands out again. I don’t use minced meat but cut beef into fine cubes. What doesn’t get in with me is milk. So far it has always curdled, which doesn’t look very appetizing. Certainly the […]

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Savoy cabbage stew – Wirsingeintopf

Deutsch This is a recipe from my youth that my mother always cooked. Savoy cabbage with boiled beef and potatoes. At that time, however, she always shot the savoy cabbage through the meat grinder, which had a hint of baby porridge. When I later cooked this myself, I then cut the savoy cabbage with a knife. This requires a strong […]

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Goose leg with red cabbage and dumplings – Gänsekeule mit Rotkohl und Klößen

Deutsch At St. Martin on November 11th, in Germany we have traditional the St. Martin goose. A complete goose for two people is a bit too much, so we have mostly goose legs. Unfortunately, you have to compromise on the delicious stuffing, unless you boned the legs and stuff it. But that will be the subject of an own posts, […]

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Kirschenmichel

Deutsch Originally Kirschenmichel is a leftovers for white bread or rolls. Cherries are used depending on the season, fresh or canned. The home of the Kirschenmichel is from the Rhine-Main area and south over Rheinhessen to the Palatinate, where it is known as Kerscheplotzer. As a child I hated this dish because I found anyway soaked bread to vomit. The […]

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Fake slaughter soup – Falsche Metzelsuppe/Wurstsuppe

Deutsch The Metzelsuppe is a waste product in the production of sausages at a home slaughtering and now it is unfortunately often simply spilled away because no one really likes it more (too fat, too disgusting, etc.). In earlier poorer times it was highly populate, just because it was fat. In Hesse and the Palatinate therefore, there was the ancient […]

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Sauerbraten

Deutsch If an ox was slaughtered in earlier times, there accrue naturally tons of meat, which indeed were not allowed to rot. Therefore a conservation option was the Sauerbraten‘. With vinegar and wine marinated, beef can be preserved for weeks. Nowadays Sauerbraten is mostly a beef roast with a little vinegar in the sauce, this recipe is the original. 2 […]

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Bismarck and fried herring – Bismarck- und Brathering

Deutsch Pickled herring can now be bought in good quality in every supermarket. Now and then I like to pickel it myself. I prefer the harsh red wine vinegar instead of the just acidic commonplace vinegar. 2 servings Ingredients: 250 ml of vinegar 250 ml of water 1 tbsp mustard seeds 5 juniper berries, lightly crushed 2 bay leaves 6 […]

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