Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch 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 Spundekäs is one of many cheese preparations which you can find everywhere in Germany and Austria. The best known are the Liptov cheese in Austria and the Obatzte in Bavaria. The name is derived from the elongate shape, in which the mass normally was formed. The bung is the breech of the wine barrel. 2 servings Ingredients: 1 onion […]
WeiterlesenDeutsch A classic with a good glass of dry white wine. I always recommend to the appropriate regional wine … before our move that was a Hochheim Riesling (Hock in GB), now a Wurttemberg Riesling. 4 servings Ingredients: 4 Camembert 3 tablespoons all purpose flour 1 egg 1 cup bread crumbs 1 tablespoon butter Preparation: Bread Camembert with flour, egg […]
WeiterlesenDeutsch An essential accompaniment to the Palatinate jacket potatoes is, besides the Hausmacher sausage, the white cheese, which in other German regions is simply called herbal quark/curd cheese. In the simplest case, quark is either mixed with chives or spring onions and salt and allowed to marinate for one hour. You can enrich it with garlic and chili pepper, but […]
WeiterlesenDeutsch Hand cheese is a sour milk cheese, which is widely used in Hesse and the Palatinate and bears the names of hand cheese, Mainzer cheese and Harzer roller. Hand cheese, because it was shaped by hand until the 1950s, Mainzer cheese, because that was the main market for the product, which actually comes from southern Hesse. Harzer roller? No […]
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