Munich Wiesn chicken – Münchner Wiesnhendl

Deutsch 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 […]

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Nasi/Bami goreng – Indonesian fried rice/noodles – Indonesische gebratene(r) Reis/Nudeln

Deutsch 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 […]

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Coq au Riesling

Deutsch 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 […]

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Goose leg with red cabbage and dumplings – Gänsekeule mit Rotkohl und Klößen

Deutsch 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, […]

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Basque chicken – Baskisches Huhn

Deutsch 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. […]

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Paella

Deutsch 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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