Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch A hearty but refined dish. There is no claim that a scrambled egg is actually a simple thing. The change between raw and dry egg is sometimes a matter of seconds and just make the point in between, is the great art. The dish is found in almost all of Hesse and adjacent areas (partially former Hessian or Nassau […]
WeiterlesenDeutsch The Turks are majority Muslim, so it doesn’t give our most common sausages. What is obviously very popular, are scrambled eggs with several vegetables, the Turkish garlic sausage Sucuk or ground beef. As side dishes, the soft pita bread, white cheese, olives and peppers are served. Plus, there’s a fig jam for a sweet tooth. I exchanged for us […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch Shakshuka comes from the North African area and was probably brought to Israel by Maghrebi Jews, where it is considered as a kind of national dish. The basis is a tomato sauce made from tomato paste and whole tomatoes. Dumps are pressed into it, into which cautious eggs are poured, which are cooked into fried eggs in it. There […]
WeiterlesenDeutsch The English breakfast is an institution in all Anglo-Saxon shaped countries and has also found its way into the international cuisine. It always consists of fried eggs with fried bacon and mostly the small breakfast sausages, the Bangers. These I have replaced with Nuremberg sausages. Very often is a vegetable there, mostly fried tomatoes but I’ve seen it already […]
WeiterlesenDeutsch Recipes like the farmer’s breakfast is available in almost all parts of Germany. In Berlin it is made with sausage leftovers and is called Hoppel-Poppel, in Bavaria and Austria, it is made with roast leftovers of beef, pork or chicken and called Gröstl, each with the name of the meat used in advance (eg. Hendlgröstl) and in the north […]
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