Creamy spinach, boiled potatoes and fried eggs – Rahmspinat, Salzkartoffeln und Spiegeleier

Deutsch This is a dish that usually particularly like children in Germany, unless you have spoiled them the taste of spinach soon enough. It is usually assumed for the dish spinach, which can briefly boiled and then chopped. The fresh spinach is unfortunately not always to buy and you get to chopped, frozen spinach without spices, which can then thicken […]

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Italia meets Swabia, a fusion of an Italian chanterelle sauce with Swabian spaetzle – Italien trifft Schwaben, italienische Pfifferlingssauce mit schwäbischen Spätzle

Deutsch Actually, this is a leftover meal, in which I’ve used so many legacies of my sweetheart and whatever was left in the fridge. I even found the wine in it. The broth was from the freezer. The sauce got the typical Italian touch with olive oil, garlic and Pecorino romana. The spaetzle baked in fat and finished the fusion […]

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Beef salad – Rindfleischsalat

Deutsch The recipe is a leftover use for boiled beef, which has already been boiled for a soup. By the strong seasoning with mustard and pepper is not already so taste-intensive meat still tasty. Of course, you can also use leftovers of beef brisket, prime boiled beef, beef roasts and steaks. 2 servings Ingredients: 300 g cooked beef, cut into […]

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Boiled beef with horseradish sauce – Gekochtes Rindfleisch mit Meerrettichsauce

Deutsch Beef is often boiled in Austria and Germany for a good beef soup. The meat was used earlier after cooking for the Sunday roast or it was eaten with horseradish sauce. Unfortunately, the boiled meat is now perceived by inexperienced housewives as inferior and therefore discarded. Some people find cooked meat generally considered disgusting, only roasted meat counts. It […]

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Dutch apple pancakes – Holländische Apfelpfannkuchen

Deutsch This is actually the same dough, as in the German pancakes, but our Dutch neighbors are much more imaginative with filling or covering than it is usually the case in Germany. That can see everyone who has ever been in a Dutch ‚Pannekoekhuis‘. 2 servings Ingredients: 300 g flour 2 eggs Milk, as needed 1 pinch of salt 3 […]

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Calf liver Berlin style – Kalbsleber Berliner Art

Deutsch The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut and pea puree. According to the original recipe, the liver is first to be rolled in flour and roasted. I omitted the flour and fried the onion and the apple first and finally the liver. […]

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Loup de mer in olive oil and thyme – Wolfsbarsch in Olivenöl und Thymian

Deutsch The idea for this recipe I found in the book Fish & Seafood by Rotraud Degner. The recipe is ingenious in its simplicity, something like that can only come from Italy. And it would not be my recipe if I had not developed my own version of it. 2 servings Ingredients: 1 big tomato, peeled, cored and diced 1 […]

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