Simple beef roast from the shoulder blade – Einfacher Rinderbraten aus dem Schaufelbug

Deutsch The beef blade piece is not for everyone because of the tendon in the middle. This of course is not really a tendon and braise it more than one hour converts it into a jelly like mass, which is a treat for the one and disgusting for others. The braise with vegetables is not very common in Germany, originally […]

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German pancakes – Deutsche Pfannkuchen

Deutsch German pancakes are the middle of American pancakes with yeast or baking powder and the French crepes. Thinner than American pancakes and thicker than crepes. In the batter comes only less salt, so you can stuff it with sweet or hearty things. On the pictures you find pancakes with hazelnut/chocolate cream. Not with Nutella, we used a cream without […]

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Ragù di cinghiale – Wild boar ragout – Ragout mit Wildschwein

Deutsch For wild boar ragout, I have read a wide variety of recipes, including raisins soaked in rum, tons of herbs that are not typically for Italy. So I chose a recipe that goes a bit in the direction of ragu alla bolognese, but omitted herbs such as thyme and rosemary. I kept juniper and bay leaves, cooked in a […]

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Turnip stew – Steckrübeneintopf

Deutsch Turnips unfortunately have a bad reputation in Germany, which still stems from the notorious turnip winter 1916/1917 in Germany during the First World War. Even in the first years of hunger after the Second World War, the turnips were again the first choice to alleviate the food shortage. In the 1990s, the turnips suddenly became sociable again and I […]

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Scottish potato scones with scrambled eggs and salmon – Schottische Kartoffelscones mit Rührei und Lachs

Deutsch The idea for the recipe came from Jamie Oliver, who in turn derived it from the Scottish variant of the scones (which are actually a sweet type of raisin bun). I modified it to the extent that I left out the baking powder and added an indispensable spice for potato dough, nutmeg. 2 servings Ingredients: 2 floury potatoes (approx. […]

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Fried Camembert – Gebackener Camembert

Deutsch A classic with a good glass of dry white wine. I always recommend to the appropriate regional wine … before our move that was a Hochheim Riesling (Hock in GB), now a Wurttemberg Riesling. 4 servings Ingredients: 4 Camembert 3 tablespoons all purpose flour 1 egg 1 cup bread crumbs 1 tablespoon butter Preparation: Bread Camembert with flour, egg […]

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