Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch This is a dish that usually particularly like children in Germany, unless you have spoiled them the taste of spinach soon enough. It is usually assumed for the dish spinach, which can briefly boiled and then chopped. The fresh spinach is unfortunately not always to buy and you get to chopped, frozen spinach without spices, which can then thicken […]
WeiterlesenDeutsch The recipe is a leftover use for boiled beef, which has already been boiled for a soup. By the strong seasoning with mustard and pepper is not already so taste-intensive meat still tasty. Of course, you can also use leftovers of beef brisket, prime boiled beef, beef roasts and steaks. 2 servings Ingredients: 300 g cooked beef, cut into […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch With asparagus cream soup, the spirits split a little. Some say the „garbage“ is actually really garbage, while others say it’s the right substance to make asparagus salt (who needs it? I not!), So I think the shells and woody sections are just right. I have this asparagus season collected all the shells and sections, plus some asparagus stalks, […]
WeiterlesenDeutsch I like to eat my spinach with a chopped garlic clove, which is optional. Of course you can do this with the German standard dish spinach, sunny side eggs and boiled potatoes, but should increase to 500 g of spinach. For 2 servings as a side: Ingredients: 400 g spinach leaves salt 100 ml (3,38 oz) cream 1/2 tablespoon […]
WeiterlesenDeutsch This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as much as the hollandaise sauce and the boiled potatoes to. The sauce can also be a Bearnaise, the ham is also variable. I prefer a smoked and an air-dried raw ham and an un-smoked cooked […]
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