Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch New interpreted. So you can just eat the chicken with knife and fork, and don’t need to mess around with bones. The parsley, which lays only in the abdominal cavity of the chicken otherwise, can here be eaten with. The ‚Wiesnhendl‘ gets his special taste from the butter, which is spreaded several times during grilling. And normally there is nothing […]
WeiterlesenDeutsch The title of the dish is of course meant ironically, it has nothing in common with a hamburger. In the end, it’s just a pimped-up meat loaf roll, with some Bavarian clichés being served. White sausage mustard, as the name suggests, is intended for white sausage and not for the meat loaf. At best, there are hot or medium-hot […]
WeiterlesenDeutsch This is not an Italian classic like so many pasta dishes. Most of the time, the average non-Italian automatically thinks of cream when they think of pasta sauces with mushrooms. But this is frowned upon except in Aldo Adige. The other variant is a kind of carbonara with mushrooms, but the eggs also bothered me. That’s not to say […]
WeiterlesenDeutsch One of the few examples in which our French neighbors do not cut the meat but cook it in one piece. Otherwise, the recipe is the classic par excellence with the bouquet garni and the wine. The Beouf bourgignon is prepared in a similar way. 4 servings Ingredients: 1.5 kg shoulder of lamb on the bone 3 tbsp olive […]
WeiterlesenDeutsch In contrast to the minestra, which is eaten in a wide variety of forms throughout Italy, the minestrone is limited to northern Italy and is one of the primo piatti, the starters. With potatoes and pasta, it serves the same purpose as pasta, it fills you up. The subsequent Secundo is then just a palate tickler made of fish […]
WeiterlesenDeutsch Stuffed vegetables come from the Balkan, Turkey and the Mediterranean Arab countries. In the countries that formerly belonged to the Ottoman Empire, they are mostly referred to as Dolmas and in Arabia as Maashi. Stuffed peppers and tomatoes found their way to Germany as early as the early 1960s and are filled with a spicy mass of minced meat […]
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