Palatinate wine foam sauce – Pfälzer Weinschaumsauce

Deutsch Palatinate wine foam sauce is the sauce to the Palatinate steamed noodles. They can also be used for other warm desserts. but it is an essential part of the steamed noodles. For children, the alternative is the vanilla sauce. 4 servings Ingredients: 500 ml dry Palatinate Riesling 250 ml of water 1 teaspoon foodstarch 2 eggs, separated, whites beaten […]

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Gravad lax classic – Gravad lax klassisch

Deutsch This salmon is classic because only salt, sugar and dill are used for the marinade. There are now countless recipes with citrus fruits and all kind of herbs. I doubt whether you can still taste the fish. Originally, „buried“ salmon was a method of preservation in the Scandinavian countries, where the seasoned and well-packaged fish was buried in the […]

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Tuscan style pappardelle with hare – Pappardelle auf toskanische Art mit Hase

Deutsch Germany in 2020: roe and stag come from New Zealand, rabbits from Argentina. Only wild boars are still available from local hunting. Searching for local game traders or forestry offices on the Internet took me across Germany, local sources could not be found. There is the local butcher who only sells the noble parts. Whole animals with offal? Forget […]

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Stuffed tomatoes – Gefüllte Tomaten

Deutsch As far as I know, tomatoes are the first stuffed vegetables to appear in Germany. Tomatoes were grown both commercially and in the home garden. If you were lucky, there were also particularly large specimens like the beef tomato, which are good for stuffing. As with the stuffed peppers, you can mix a normal meatball mixture with soaked rolls […]

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Lentils, wieners and spaetzle – Linsen, Saiten und Spätzle

Deutsch Lentils, wieners and spaetzle are along with roast beef, Swabian ravioli and cheese spaetzle the cornerstones of the Swabian cuisine. These days it’s easy to bring this dish to the table. Lentils are pre-cooked in a can, so need only be made hot and spiced. Wieners you can always buy from the butcher and spaetzle are dried or fresh […]

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Hessian tapas plate – Hessische Tapasplatte

Deutsch This is not a menu in the classical sense, as all dishes simultaneously come to the table. I have selected a colorful spectrum from Central and South Hesse, the Aale Wurscht actually comes from North Hesse. They have also the Diebchen but with Duckefett (A lard based sauce with much more fat, than mine). Six dishes in small format […]

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Krakow sausage, lentil vegetable and mashed potatoes – Krakauer, Linsengemüse und Kartoffelbrei

Deutsch This is one of the oldest dishes in the old canteens of the former Hoechst AG (whose core is now Sanofi/Aventis and several other companies) and in its simplicity also one of the best. Interestingly, for most of the time was used no kielbasa but Westphalian smoked pork sausages. The recipe could mature with me more than 40 years, […]

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Fried meatloaf – Gebratener Leberkäse

Deutsch The “Leberkäse” (liver cheese) or “Fleischkäse” (meat cheese) is a special meatloaf, minced in a cutter as fine as the meat for Wiener. It has nothing to do with liver or cheese, the name came from the medieval German words for loaf (Laib) and for minced sausage meat. So the original word was “Laiberkas”. Some recipes contains also eggs […]

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