Scottish potato scones with scrambled eggs and salmon – Schottische Kartoffelscones mit Rührei und Lachs

Deutsch 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. […]

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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 […]

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Mussels in Rhineland style – Miesmuscheln auf rheinische Art

Deutsch This is a very simple recipe for mussels. Root vegetables and onions are cooked in white wine, add mussels, ready. The dish is very popular in Germany in the Rhineland from Cologne to Aachen, partly also in the Ruhr area. The main ingredients mussels from the Rhine delta and wine from the Middle Rhine were already available through the […]

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Herring salad – Heringsalat

Deutsch Herring salad in earlier times was a typical poor man’s food. Apples, onions and gherkins there were always, sour cream was created automatically by superimposed milk and herring was for a few pennies to buy by every grocer. Due to overfishing of the herring it unfortunately became temporarily a luxury product. Meanwhile, you can buy it again without feeling […]

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Seafood platter – Meeresfrüchteplatte

Deutsch This plate has arisen some years ago on New Years Eve from a spontaneous purchase in the Frankfurt Kleinmarkthalle (small indoor market). Since that time it has become a New Year’s tradition. Exciting is then always the compilation, because no plate is like the others. Inland you have to just take what you get. Since we moved in the […]

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Spaghetti con cozze – Spaghetti with mussels – Spaghetti mit Miesmuscheln

Deutsch It is not easy on our stove to heat two oversized pots at the same time. We have a field with three levels for small, medium and large pots/pans, two small fields and a medium sized field where you can add an extra field for oval pots. As the saying goes, the pasta is not waiting for the sauce […]

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Freshwater fish meuniere – Süßwasserfisch auf Müllerin Art

Deutsch In contrast to trout or char black-forest style, the fish is not breaded like a schnitzel, but only floured. The flour binds non-washable remnants of the mucus and the fish is also nicely crispy on the skin side. 2 servings Ingredients: 2 portion fishes, trout or char salt pepper flour fat for frying (oil or clarified butter) Preparation: Wash […]

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Loup de mer in olive oil and thyme – Wolfsbarsch in Olivenöl und Thymian

Deutsch The idea for this recipe I found in the book Fish & Seafood by Rotraud Degner. The recipe is ingenious in its simplicity, something like that can only come from Italy. And it would not be my recipe if I had not developed my own version of it. 2 servings Ingredients: 1 big tomato, peeled, cored and diced 1 […]

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Sweet and sour fish – Fisch süß sauer

Deutsch This sour sweet dishes in Chinese style are probably just as authentic like chop suey, ie. that this dish in China nobody knows. Anyway a kind of origin must ensure but it needs also in China, otherwise would not have it almost every Chinese restaurant in Germany on the menu. I know that with chicken, pork, beef and fish […]

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Breaded fish fillet with Northern potato salad and remoulade – Paniertes Fischfilet mit norddeutschem Kartoffelsalat und Remoulade

Deutsch This is the most famous dish in Germany on Fridays in Germany. This can be found in a similar way at a star restaurant, the inn, the canteen or the snack bar. Breaded fish fillet with potato salad. The remoulade sauce is optional and can be replaced by a lemon slice, for me the remoulade simply belongs to it. […]

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