Grandma’s herring fillet – Omas Heringsfilet

Deutsch Salted herrings are a bit out of fashion these days, so herring salad or herring housewife style is made from Matjes fillets. Salted herring is usually the whole fish, including the giblets, placed in a highly salty solution. The fish must first be soaked in clear water or you can work with disposable gloves to protect your hands. Then […]

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Pearl barley stew – Graupeneintopf – Blauer Heinrich

Deutsch Attention, most of the text is from 2015/16. Now I’m retired and don’t need to work inside or outside. As is so often the case, the name Blauer Heinrich is unclear and either comes from the pearl barley, which is said to have a slight bluish cast, especially in combination with milk, or it is an allusion to the […]

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Skewered fish – Steckerlfisch

Deutsch The skewered fish is also a culinary Oktoberfest attraction like the whole roasted ox. For this purpose, a long pit of 20 – 30 cm depth is excavated and filled with charcoal. When white ash is on the charcoal, the skewered fish are stuck in the ground before the fire and grilled on both sides. Use mackerel, trout or native […]

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Regensburger sausage salad – Regensburger Wurstsalat

Deutsch At the Oktoberfest this is a snack with a bread roll or a pretzel. At home you can make a full meal together with fried potatoes. Regensburg sausages are about the size and thickness of a Munich Weisswurst. The base is finely chopped, like Wiener or Bologna with coarse meat inlay. They can be roasted and grilled, but they […]

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Munich Wiesn chicken – Münchner Wiesnhendl

Deutsch New interpreted. So you can just eat the chicken with knife and fork, and don’t need to mess around with bones. The parsley, which lays only in the abdominal cavity of the chicken otherwise, can here be eaten with. The ‚Wiesnhendl‘ gets his special taste from the butter, which is spreaded several times during grilling. And normally there is nothing […]

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Bavaria burger – Bayernburger

Deutsch The title of the dish is of course meant ironically, it has nothing in common with a hamburger. In the end, it’s just a pimped-up meat loaf roll, with some Bavarian clichés being served. White sausage mustard, as the name suggests, is intended for white sausage and not for the meat loaf. At best, there are hot or medium-hot […]

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Schnitzel forest master style – Schnitzel Forstmeister Art

Deutsch Here in the north of Stuttgart (and south of Heilbronn) we have some delivery services that deliver the schnitzel forest master style. This is supposed to be with chanterelles, which are in small amounts in the season in, but are mostly Chinese stick sponges from the jar. It’s chanterelle season here in Germany, so I once cooked my own […]

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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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