Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch This is one of countless sheet cakes that are baked throughout the summer with alternating, just ripe fruits. The best known are apple and plum cakes, but also the crumble cake, whether dry or with a fruit stuffing, is one of them. The basis is usually a simple yeast dough, but it also works with a sponge cake dough. […]
WeiterlesenDeutsch This is a variation on the classic ham, asparagus, boiled potatoes with hollandaise sauce. In Baden-Wurttemberg, potatoes are often replaced with „Chratzete“, which are torn pancakes. Then why not leave the pancakes whole and wrap the asparagus and ham with hollandaise? I’ve already eaten a similar preparation in at least one Swabian restaurant. My change to their recipe was […]
WeiterlesenDeutsch Blini are the ideal accompaniment to smoked salmon and caviar in Russian cuisine. They come in a wide variety of forms, such as American pancakes, German pancakes, crepes and Dutch poffertje. So far, I had preferred the shape of the smaller German pancake, which you can eat with a bite if necessary, because that actually belongs in the area […]
WeiterlesenDeutsch In earlier times, mostly for the apple harvest, this was a popular sweet main course or it replaced the cake with afternoon coffee. The whole thing was of course not as lush as in the photo, as pitted apple slices were simply pulled through a tough pancake batter and fried in hot oil. Nowadays, sugar is affordable for everyone, […]
WeiterlesenDeutsch The Pfälzer Dampfnudeln belong to the extended family of yeast dumplings like the Austrian Germknödel, the Bavarian steamed noodles, the Buchteln and yes, the Russian pelmeni are also part of it, mostly in savory form. The sweet variants all have in common that they are cooked in milk. This is where the Palatine steamed noodles come into play, they […]
WeiterlesenDeutsch The tarte tatin is also a kind of French national shrine. The apple filling is first caramelized in a pan. The pan is then covered with a layer of batter and baked in the oven. Next time I’ll use Paul Bocuse’s recipe, because the long baking time unfortunately made the filling slightly bitter. A 22 cm / 8.66″ pan […]
WeiterlesenDeutsch The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile given way to one, i.e. either cheese or a sweet as a dessert. At the start of Advent 2020 we had a 5-course French menu consisting of: A purchased three-layer […]
WeiterlesenDeutsch Originally Kirschenmichel is a leftovers for white bread or rolls. Cherries are used depending on the season, fresh or canned. The home of the Kirschenmichel is from the Rhine-Main area and south over Rheinhessen to the Palatinate, where it is known as Kerscheplotzer. As a child I hated this dish because I found anyway soaked bread to vomit. The […]
WeiterlesenDeutsch German pancakes are the middle of American pancakes with yeast or baking powder and the French crepes. Thinner than American pancakes and thicker than crepes. In the batter comes only less salt, so you can stuff it with sweet or hearty things. On the pictures you find pancakes with hazelnut/chocolate cream. Not with Nutella, we used a cream without […]
WeiterlesenDeutsch The idea for the recipe came from Jamie Oliver, who in turn derived it from the Scottish variant of the scones (which are actually a sweet type of raisin bun). I modified it to the extent that I left out the baking powder and added an indispensable spice for potato dough, nutmeg. 2 servings Ingredients: 2 floury potatoes (approx. […]
Weiterlesen