Silesian mushroom ragout – Schlesisches Pilzragout

Deutsch Basil is more located in the Italian than in the German cuisine, but in very old mushroom dishes it is very well used in German recipes. This recipe is from the German Silesians, which were expelled to 99% after WW2. Now this land is Polish but the refugees had their recipes in their baggage. I suspect that the dish […]

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Cauliflower soup – Blumenkohlcremesuppe

Deutsch That was once again a typical leftover meal, in the frost there were 2 bags with 250 ml of beef broth each, the refrigerator provided half a cauliflower, half an onion, a piece of celery and 100 ml cream. Otherwise it is a typical vegetable cream soup that works the same with asparagus, Brussels sprouts, romanesco and broccoli. Green […]

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Pollack in a spicy North Sea shrimp sauce with parsley potatoes – Seelachs in pikanter Nordseekrabbensauce mit Petersilienkartoffeln

Deutsch In Germany, pollack and some of its close relatives from the cod family were invented with the imaginative name Seelachs „sea salmon“, as the names pollack, charcoal burner or carbon mouth are probably not considered to be very sales-promoting. Salmon sounds a lot more noble. Apart from the fact that the Seelachs is also a fish, it has nothing […]

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Obatzda – Bavarian cheese cream – Bayerische Käsecreme

Deutsch Originally, in the recipe old leftover cheese, mainly Camembert was processed, made palatable again by the addition of butter and spices. Obatzda or Obatzter literally means pressed together, mixed. This recipe belongs to the classic Bavarian beer garden dishes. 4 servings Ingredients: very ripe camembert of 200 g 100 g soft butter 1 small onion salt 1 pinch of […]

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Asparagus pancakes – Spargelpfannkuchen

Deutsch 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 […]

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Frankfurt schnitzel – Frankfurter Schnitzel

Deutsch Basically, the Frankfurter Schnitzel is simply a large pork schnitzel with Frankfurt green sauce. The usually served side dish is fried potatoes and also a seasonal salad or vegetable. In restaurants, the green sauce is usually served separately in a sauce boat so that the breading of the schnitzel does not become soft. At home, if you serve the […]

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Palatinate plate – Pfälzer Teller

Deutsch In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or mashed potatoes. Palatinates like to eat their coarse bratwurst, fresh ‚Saumagen‘ (pig’s stomach) from the boiler or fried in slices and liver dumplings („Lewwerknepp“). Someone came up with the idea to unite the three dishes […]

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Franconian Schäufele – Fränkisches Schäufele

Deutsch Franconian Schäufele is something completely different than the better-known Baden Schäufele. The Baden Schäufele is the thicker part of the deboned pork shoulder, cured and smoked like kassler. In Franconia, the pork shoulder with bone and rind is simply sawn into portions. And let’s be honest, it’s just a portion-sized pork crust roast. But it has the advantage that […]

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