Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch With different ingredients, the recipe is at home almost all over Italy. What the recipes has in common is that the chicken or poulard is fried and then stewed in a tomato sauce for a long time. The version I had was cooked with Supreme, the chicken breast with the 1st wing bone and especially with the skin. Since […]
WeiterlesenDeutsch New interpreted. So you can just eat the chicken with knife and fork, and don’t need to mess around with bones. The parsley, which lays only in the abdominal cavity of the chicken otherwise, can here be eaten with. The ‚Wiesnhendl‘ gets his special taste from the butter, which is spreaded several times during grilling. And normally there is nothing […]
WeiterlesenDeutsch These are typical East Asian fast food dishes, which are often sold at street stalls. It is actually the same dish and can be prepared with cooked rice or soaked wheat noodles. According to my Indonesian cookbook by Sri Owen, Indonesians and Chinese are blaming each other for this recipe, so I suspect that Chinese immigrants to Indonesia have […]
WeiterlesenDeutsch Similarly, our local Chinese restaurant serves its duck dishes. I am convinced that nobody knows this in China. This doesn’t care me because it tastes well. In contrast to the very well done roasted duck breast in the restaurant I have fried it medium raw. In addition there was a vegetable from peppers, black fungus, carrots and mung bean […]
WeiterlesenDeutsch Gumbos are stew dishes that are typical of the southern United States. Inlays are celery, green peppers and okra. The meat side dish is relatively flexible with different types of meat up to fish and seafood. Gumbo is differentiated according to Creole and Cajun style, which is most likely about the color of the dark roux, which is one […]
WeiterlesenDeutsch In the late 1980 years an Asian shop opened in Hoechst, a district in Frankfurt/Germany. We had many Asian shops in our close range, but this new one had the dimensions of a supermarket and we could buy nutritions from every part in eastern Asia. Every part? Shure, they had some nutritions from Indonesia, my favorite Asian kitchen, but […]
WeiterlesenDeutsch I think chicken in a wine sauce is available in all European countries where wine is grown. Let’s start in Germany with the Woihinkelsche. This is traditionally cooked either in Pinot Noir or Riesling. In France there is also the classic variant in Burgundy or in Alsace with Riesling. In Italy there are tons of recipes based on white […]
WeiterlesenDeutsch At St. Martin on November 11th, in Germany we have traditional the St. Martin goose. A complete goose for two people is a bit too much, so we have mostly goose legs. Unfortunately, you have to compromise on the delicious stuffing, unless you boned the legs and stuff it. But that will be the subject of an own posts, […]
WeiterlesenDeutsch This is a recipe from the early 1980s from the cookbook series „Menü“ by Bertelsmann publishing. That should come from the Spanish part of the Basque country, but whether it is authentic, only the gods or the Bertelsmann publishing house knows. With the ingredients, I worked rather free muzzle and in the preparation I have chosen my own way. […]
WeiterlesenDeutsch Paella recipes there are certainly as many as there are Valencians. Paella is available only with meat (pork, poultry, rabbit), only with seafood (prawns, clams, cuttlefish, and sometimes fish that is otherwise too small for sale) or just mixed as in my recipe. Presumably, the origin was a poor man’s food as with so many famous recipes in the […]
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