Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch That’s always the same problem with such large animals as a full-grown goose and Americans with their turkeys have that, too. For a two-person household, they are simply not suitable. Of course you can cook a whole bird and if you have as much space in the freezer you can freeze them in portions. But as we just are […]
WeiterlesenDeutsch The recipe of the „cold“ fried duck Miss Jensen comes from a legendary Danish chef. The recipe was published by Ingrid_R at chefkoch.de as her own version. With her personal permission, I could adapt it to my needs and publish on my pages. 2 servings Ingredients: 1 duck, ready to roast, approx. 1.6 kilos 200 g dried fruit (plums, […]
WeiterlesenDeutsch The chicken paprikash comes probably from the Hungarian Pannonia and was originally cooked with a hen only. The recipe is in the North American region well known by a family soap with Eva and Zsa Zsa Gabor in the 1960s. In the picture actually homemade Tarhonya should be with, I preferred rice this time. 4 servings Ingredients: 1 chicken […]
WeiterlesenDeutsch Because you can buy on every corner ready grilled chicken now, it’s a bit out of fashion to make it at home. So why should I do the effort? Because the barbecue seasoning doesn’t tastes me and because I’d rather have my food glutamate free! And what is even important, through my grilling time the chicken breast is still […]
WeiterlesenDeutsch It goes again to the autumn and autumn is known as stew time. What we had long ago, was a chicken soup or stew. As described in the previous post, we have a lot of chicken stock and, inevitably, chicken meat. Half of a huge greens was overcooked to the taste of the broth, the other half came cut […]
WeiterlesenDeutsch I had cooked this after a visit to the Kleinmarkthalle 2003 from a chicken breast with bones and fresh porcini mushrooms and should actually be repeated from time to time. Somehow that never worked. Either there was no chicken breast with bones (from which I used to cook a broth for the sauce) or there were no porcini mushrooms […]
WeiterlesenDeutsch Chicken in sherry also belongs to the sort of tapas that were discovered much later. Depending on how much sauce is cooked, it’s not that easy to eat with a toothpick. You need a knife and fork and a piece of bread or a spoon. In addition, the preparation must pay particular attention to the meat. If it is […]
WeiterlesenDeutsch The chicken I’ve seen the first time in a restaurant in Northern Greece. This was at Easter in the early 1980s and a wall with whole lambs, goats and even these chickens, all were grilled on vertical heating elements. The waiter asked the guest what he wanted to eat, the guest pointed at one of the roasts and called […]
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