Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch For the first time I have met this salad at KFC. The sweet and salty taste surprised me. Since then, I was looking for the recipe for this salad. In an early issue of the ‚Hidden recipes‘, as the recipes were still freely available, I finally found it. Since then I modified the recipe several times and omitted some […]
WeiterlesenDeutsch 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 […]
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