Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
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, […]
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 […]
WeiterlesenDeutsch This is a Tuscan recipe that I have adapted to my needs. This is done with all kinds of chicken parts, the most common is chicken breast. Since this dries too quickly for me, I used chicken legs. They should lose their skin before braising, I left it on and put the legs under the grill again after braising […]
WeiterlesenDeutsch This is the newer version of the Berlin style of a chicken ragout made from a soup hen. Older verions were made with cow odder and ox tungues. See my next recipe of a chicken frikassee later. 4 servings Ingredients: 1 soup chicken of 1200 g 1500 ml of water 1 tbsp salt 1 bunch of soup greens (carrots, […]
WeiterlesenDeutsch The idea I stole from my Italian rosemary chicken. An eviscerated chicken is either cut at the back or on the belly side and laid flat in a baking pan. For grilled chicken, I have developed a liquid seasoning that I just brush with a pastry brush to the skin side of the chicken. You can cut the chicken […]
WeiterlesenDeutsch Chicken salad is a deli salad, which you can find in every German supermarket side by side with the Fleischsalat. The problem is, they boil the chicken breast so long, that it gots too dry and you’ll only have dust in your mouth. Without the mayonnaise this salad would be inedible. So I make this salad by myself with […]
WeiterlesenDeutsch 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 […]
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