Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch As far as I know, tomatoes are the first stuffed vegetables to appear in Germany. Tomatoes were grown both commercially and in the home garden. If you were lucky, there were also particularly large specimens like the beef tomato, which are good for stuffing. As with the stuffed peppers, you can mix a normal meatball mixture with soaked rolls […]
WeiterlesenDeutsch Lentils, wieners and spaetzle are along with roast beef, Swabian ravioli and cheese spaetzle the cornerstones of the Swabian cuisine. These days it’s easy to bring this dish to the table. Lentils are pre-cooked in a can, so need only be made hot and spiced. Wieners you can always buy from the butcher and spaetzle are dried or fresh […]
WeiterlesenDeutsch This is one of the oldest dishes in the old canteens of the former Hoechst AG (whose core is now Sanofi/Aventis and several other companies) and in its simplicity also one of the best. Interestingly, for most of the time was used no kielbasa but Westphalian smoked pork sausages. The recipe could mature with me more than 40 years, […]
WeiterlesenDeutsch For the vegetable course in a French menu, I was looking for a suitable vegetable. Before I got to the finer types of cabbage like cauliflower or Brussels sprouts, I noticed the king oyster mushrooms. Strictly, mushrooms are of course not a vegetable, not even a plant, but that didn’t harm the taste. 2 servings Ingredients: 300 g king […]
WeiterlesenDeutsch The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile given way to one, i.e. either cheese or a sweet as a dessert. At the start of Advent 2020 we had a 5-course French menu consisting of: A purchased three-layer […]
WeiterlesenDeutsch This is a recipe from my youth that my mother always cooked. Savoy cabbage with boiled beef and potatoes. At that time, however, she always shot the savoy cabbage through the meat grinder, which had a hint of baby porridge. When I later cooked this myself, I then cut the savoy cabbage with a knife. This requires a strong […]
WeiterlesenDeutsch ‚Quer durch den Garten‘ (Across the garden) is a vegetable stew that I know from my two roots, the Palatinate and Hesse. By the geographical proximity to France it is called in the Palatinate also ‚Franzosensuppe‘ French soup. Stews are typically winter dishes but here the seasonal vegetables are garden fresh processed. In the spring are other vegetables processed […]
WeiterlesenDeutsch To stuff vegetables, might have been invented independently anywhere in the world. The present form comes from the Middle East, probably invented from settled Arabs. The Turks made use of this technique with enthusiasm and also in Egypt are Mashi (stuffed grape leaves, stuffed peppers and tomatoes) a very popular food. The Turks on their march through the Balkan […]
WeiterlesenDeutsch As an alternative to the always present potato salad in the early 1970s came the noodle salad with at least so many variants as the potato salad. With vegetables (peas, carrots, pepper bells etc.), sausage, ham and with several dressings from simple oil, salt and pepper over a vinaigrette to dressings on mayonnaise base. On grill parties, where every […]
WeiterlesenDeutsch I originally classified the dish in North Africa because the salad is also made with couscous. Hence this combination with the Merguez, which definitely comes from the Maghreb. No matter, the combination tastes good to us, so we don’t care where the components come from. In reality, the tabbouleh belongs to Syria and Lebanon and is a wonderful refreshment, […]
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