Peppers stuffed with salsiccia – Mit Salsiccia gefüllte Paprikaschoten

Deutsch Stuffed vegetables come from the Balkan, Turkey and the Mediterranean Arab countries. In the countries that formerly belonged to the Ottoman Empire, they are mostly referred to as Dolmas and in Arabia as Maashi. Stuffed peppers and tomatoes found their way to Germany as early as the early 1960s and are filled with a spicy mass of minced meat […]

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Silesian mushroom ragout – Schlesisches Pilzragout

Deutsch Basil is more located in the Italian than in the German cuisine, but in very old mushroom dishes it is very well used in German recipes. This recipe is from the German Silesians, which were expelled to 99% after WW2. Now this land is Polish but the refugees had their recipes in their baggage. I suspect that the dish […]

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Cauliflower soup – Blumenkohlcremesuppe

Deutsch That was once again a typical leftover meal, in the frost there were 2 bags with 250 ml of beef broth each, the refrigerator provided half a cauliflower, half an onion, a piece of celery and 100 ml cream. Otherwise it is a typical vegetable cream soup that works the same with asparagus, Brussels sprouts, romanesco and broccoli. Green […]

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Asparagus pancakes – Spargelpfannkuchen

Deutsch This is a variation on the classic ham, asparagus, boiled potatoes with hollandaise sauce. In Baden-Wurttemberg, potatoes are often replaced with „Chratzete“, which are torn pancakes. Then why not leave the pancakes whole and wrap the asparagus and ham with hollandaise? I’ve already eaten a similar preparation in at least one Swabian restaurant. My change to their recipe was […]

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Palatinate plate – Pfälzer Teller

Deutsch In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or mashed potatoes. Palatinates like to eat their coarse bratwurst, fresh ‚Saumagen‘ (pig’s stomach) from the boiler or fried in slices and liver dumplings („Lewwerknepp“). Someone came up with the idea to unite the three dishes […]

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Stuffed tomatoes – Gefüllte Tomaten

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 […]

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Lentils, wieners and spaetzle – Linsen, Saiten und Spätzle

Deutsch 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 […]

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Krakow sausage, lentil vegetable and mashed potatoes – Krakauer, Linsengemüse und Kartoffelbrei

Deutsch 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, […]

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King oyster mushrooms in garlic lingon berry sauce – Kräuterseitlinge in Knoblauch Preiselbeersauce

Deutsch 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 […]

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