Jacket potatoes and salads – Pellkartoffeln und Salate

Deutsch Jacket potatoes with salads were in my childhood an integral part of our diet. First the salads came from the delicatessen corner of the supermarket and were then so little by little replaced by self-developed recipes. Those were my mother’s recipes, but she has never told me. Thus I was forced to construct the salads from the pure taste […]

Weiterlesen

Fleischsalat

Deutsch The direct translation meat salad is misleading. It’s not made with meat but with Lyoner, a very finely grounded boiled sausage from pork, veal or poultry, often in a mixture of two kinds of meats, then called Kalbslyoner or Geflügellyoner. The sausage meat is often stuffed with pepper bells (Paprikalyoner), cooked ham (Bierschinken), eggs or heart (Herzwurst). Several sorts […]

Weiterlesen

Egg salad – Eiersalat

Deutsch Egg salad is one of my Trinity to jacket potatoes with meat salad and chicken salad. And it stands together with meat salad and chicken salad in the deli corner at the supermarket. When egg salad from the large-scale production has usually no additives (earlier were that benzoic acid and sorbic acid), but it comes through the sensitive protein […]

Weiterlesen

Simple beef roast from the shoulder blade – Einfacher Rinderbraten aus dem Schaufelbug

Deutsch The beef blade piece is not for everyone because of the tendon in the middle. This of course is not really a tendon and braise it more than one hour converts it into a jelly like mass, which is a treat for the one and disgusting for others. The braise with vegetables is not very common in Germany, originally […]

Weiterlesen

German pancakes – Deutsche Pfannkuchen

Deutsch 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 […]

Weiterlesen

Turnip stew – Steckrübeneintopf

Deutsch Turnips unfortunately have a bad reputation in Germany, which still stems from the notorious turnip winter 1916/1917 in Germany during the First World War. Even in the first years of hunger after the Second World War, the turnips were again the first choice to alleviate the food shortage. In the 1990s, the turnips suddenly became sociable again and I […]

Weiterlesen

Fried Camembert – Gebackener Camembert

Deutsch 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 […]

Weiterlesen

Herring, housewife style – Hering nach Hausfrauen Art

Deutsch Matjes fillets marinated in sour cream, onions, apples and dill. In addition there are boiled potatoes, the typical food on New Year and Ash Wednesday in Germany. 2 servings Ingredients: 4 matjes fillets, the oil poured off 2 cups of sour cream (400 g) 100 g onions cut into strips 1 apple, cut into small cubes 1 bunch of […]

Weiterlesen

German French lentil stew – Deutsch Französischer Linseneintopf

Deutsch The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such a dish is quite prepared as a winter meal in very rural areas of Lorraine and Alsace in a similar form. 8 servings Ingredients: 300 g dried lentils 1 bunch soup greens (leek, carrots, celery) […]

Weiterlesen
1 2 3 8