Niska Pljeskavica – Croatian/Serbian meatballs

Deutsch Niska Pljeskavica is the expanded version of Pljeskavica, a kind of meatball that is eaten in all successor states of the former Yugoslavia. In the Muslim countries of course only from ground beef, in the Christian countries sometimes mixed minced meat. The Niska, I lean out of the window, is probably the sheep’s cheese kernel, while simple Pljeskavice have […]

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Noodle salad – Nudelsalat

Deutsch As an alternative to the always present potato salad in the early 1970s came the noodle salad with at least so many variants as the potato salad. With vegetables (peas, carrots, pepper bells etc.), sausage, ham and with several dressings from simple oil, salt and pepper over a vinaigrette to dressings on mayonnaise base. On grill parties, where every […]

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BBQ Sauce

Deutsch 3 – 4 servings Ingredients: 1 onion 1 tablespoon brown sugar 1 tablespoon olive oil 3 tablespoons of tomato paste 1 clove of garlic 5 tablespoons sugar syrup 1 cup of tomato ketchup salt 1 tablespoon cayenne pepper 2 tablespoons smoked salt „Hickory“ Preparation: Cut the onion into large cubes. Caramelize the sugar, add oil, onions and tomato paste […]

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Spareribs

Deutsch Spareribs are a wonderful nibble, which unfortunately too often even ends up in Germany in the sauerkraut or even in the waste. In this case it’s actually a real treat when they are marinated, grilled and coated with a smoky BBQ sauce. Thus, they get really soft and almost falling off the bone, there are two methods: Boil it […]

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Pan cake soup – Flädlesuppe/Fritattensuppe

Deutsch Pan cake soup is mostly a restover dish. When you cook out beef for broth, you’ll always have much more broth, than you need. If you bake pancakes, you’ll always have more than you need. So it’s natural, to bring both together. But it is not harmful to make both fresh. 4 servings Ingredients: 3 tablespoons wheat flour 1 […]

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Beef roast in red wine – Rinderbraten in Rotwein

Deutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the meat is cut into large pieces, while we Germans prefer the whole roast. 2 servings Ingredients: 600 g beef roast from neck, shoulder or leg 1 tablespoon oil salt pepper […]

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