Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch It is not easy on our stove to heat two oversized pots at the same time. We have a field with three levels for small, medium and large pots/pans, two small fields and a medium sized field where you can add an extra field for oval pots. As the saying goes, the pasta is not waiting for the sauce […]
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Deutsch The tartar or beefsteak ala tartare was already mentioned in the practical cookbook by Henriette Davidis in 1845. Also in her recipe she wrote that not all ingredients need to be used. I do not use anchovies, capers and sour vegetables (gherkins/mixed pickles) I do not like. Thus, in my tartar only salt, pepper, onions and egg yolk comes. […]
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Deutsch From where the dish has the thankless name ‚Fraaß‘ (grub, muck), unfortunately is not known, but it is a very tasty casserole from cabbage and a meatball dough. This version differs slightly from the original recipe, which contains much more cabbage than minced meat and no caraway and much more bread in the minced meat. I prefer a proper ‚Frikadellen‘ […]
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Deutsch The title of this recipe means a hare in a pot in Hessian dialect. This recipe is with Assmanshausen Pinot noir, but also from Rhine Hesse in now Rhineland Palatinate and the Palatinate with their local red wines. Because a whole hare is too much for two people, I chanched the recipe. We had two hare legs, which I […]
WeiterlesenDeutsch Saturday was formerly the day of the stew. That was in the summer ‚Quer durch den Garten‘, a vegetable soup, and potato soup and at winter alternately pea, bean and lentil soup. The winter variants were not possible without the Frankfurters, which were first documented in 1562 for the coronation of Emperor Maximilian II. My recipe is slightly different […]
WeiterlesenDeutsch The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since this recipe first appears in 1860 in the Frankfurt cookbook of Wilhelmine Rührig. The sauce came probably from Italy as salsa verde over the French sauce verte to Frankfurt, when exactly is not known. Meanwhile, […]
WeiterlesenDeutsch Where does the term „Diebschen“ dates is unknown. The shoemaker sauce comes from the middle-Hessian-urban master craftsman status, who could afford during the week a piece of bacon or the Hessian kind of salami. This recipe describes the full version as a main dish. However, it is also possible to make only 1/4 of the recipe with table tennis […]
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