Seafood platter – Meeresfrüchteplatte

Deutsch This plate has arisen some years ago on New Years Eve from a spontaneous purchase in the Frankfurt Kleinmarkthalle (small indoor market). Since that time it has become a New Year’s tradition. Exciting is then always the compilation, because no plate is like the others. Inland you have to just take what you get. Since we moved in the […]

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Juicy Goulash – Saftgulasch

Deutsch The term goulash (Gulyás) is originally from Hungary, and was the name given to the cattle herders of the Puszta. They cooked over an open fire in a kettle a soup-like dish, originally probably only with onions, garlic and meat. After the discovery of America the peppers came probably over the Ottoman Empire to Hungary and so became an […]

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Deviled Eggs – Russische Eier

Deutsch Deviled eggs are actually just hard boiled eggs, whose yolk was enriched with various ingredients such as mushrooms and capers and put back into the eggwhite halves. This recipe is a glorious throwback to the economic boom years of the early Federal Republic of Germany and so abundant in the ingredients, as was customary at that time. This is […]

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Duck ala Miss Jensen – Ente ala Fräulein Jensen

Deutsch The recipe of the „cold“ fried duck Miss Jensen comes from a legendary Danish chef. The recipe was published by Ingrid_R at chefkoch.de as her own version. With her personal permission, I could adapt it to my needs and publish on my pages. 2 servings Ingredients: 1 duck, ready to roast, approx. 1.6 kilos 200 g dried fruit (plums, […]

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Swabian sausage salad – Schwäbischer Wurstsalat

Deutsch Swabian sausage salad differs from the „normal“ sausage salad in that it contains no pepper and cheese strips. Instead 2/3 boiled sausage and 1/3 black sausage is used. The boiled sausage can be fine or coarse bologna. For the black sausage, I prefer an un-smoked black pudding, because the smoked black sausage can hardly be peeled. 2 servings Ingredients: […]

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Jacket potatoes with homemade sausage – Pellkartoffeln mit Hausmacher Wurst

Deutsch This is not really a recipe but rather a compilation, which is very popular in the Palatinate. Nothing is higher for the Palatinate than his homemade sausage, even if he goes to the butcher, he demands homemade. This came from the earlier house slaughter, where the main types of sausage were liver and blood sausage and brawn. House slaughter […]

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Pancakes with mushroom stuffing – Pfannkuchen mit Pilzfüllung

Deutsch Pancakes with a hearty stuffing are a standard dish on menus in several German restaurants. A sauce with mushrooms, usually bacon, onions and a bright roux is prepared. This is then filled into pancakes, in this case still with lettuce and rolled up. 2 servings Ingredients: 300 g mushrooms, stemmed and sliced 1 small onion 70 g ham cubes […]

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‚Paprikás Csirke‘ – Hungarian chicken paprikash – Ungarisches Paprikahuhn

Deutsch The chicken paprikash comes probably from the Hungarian Pannonia and was originally cooked with a hen only. The recipe is in the North American region well known by a family soap with Eva and Zsa Zsa Gabor in the 1960s. In the picture actually homemade Tarhonya should be with, I preferred rice this time. 4 servings Ingredients: 1 chicken […]

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Cauliflower casserole – Blumenkohlauflauf

Deutsch This is not a traditional German dish, because of the from the French-Italian kitchen coming bechamel sauce. The casserole itself carries but still typical German characteristics. Cauliflower and Brussels sprouts can now designate as typical German cabbage and broccoli was not unknown in Germany until 1914. It may then have been forgotten, but came back with Italian guest workers […]

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Venison roast from the leg – Hirschbraten aus der Keule

Deutsch This is the classic German roast with a correspondingly long cooking time in contrast to the meat from the back, which is roasted today rather with a much shorter cooking time pink. Classic side dishes are red cabbage or brussels sprouts and dumplings or noodles. 2 servings Ingredients: 700 g deer meat from the leg 3 tablespoons oil 1 […]

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