The difference between normal German and Hessian beef roulades – Der Unterschied zwischen normalen deutschen und hessischen Rinderrouladen

Deutsch There are countless variations of beef rouladen in Germany. They are stuffed with minced meat, mushrooms, eggs and what ever. But there is one classic stuffing that is known throughout Germany, bacon, onions and gherkins. However, the Hessians would not be Hessians, if there is not a contrast to the rest of Germany. Throughout Germany, the ingredients for the […]

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Great Balkan plate – Große Balkanplatte

Deutsch In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the grill and the typical side dish Djuvec rice is served. In order to match the German taste, this is served with a mixed salad and French fries, too. Yugoslavian kitchen […]

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Chicken frikassee – Hühnerfrikassee

Deutsch This is the newer version of the Berlin style of a chicken ragout made from a soup hen. Older verions were made with cow odder and ox tungues. See my next recipe of a chicken frikassee later. 4 servings Ingredients: 1 soup chicken of 1200 g 1500 ml of water 1 tbsp salt 1 bunch of soup greens (carrots, […]

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Halaslé – Hungarian fish soup – Ungarische Fischsuppe

Deutsch This soup I ate the first time at the age of 12 years. A co-worker of my uncle, a Hungarian, has prepared the soup in a cauldron over an open fire in the garden. The whole was then served first the broth as a soup and the fish and potatoes as a main dish. If I remember correctly, there […]

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