Potato soup – Kartoffelsuppe

Deutsch A new recipe for an old idea. Potato soup is probably as old as there are potatoes in Germany. At first it was an ornamental plant and the above-ground part was thought to be poisonous, which is true for the Solanine alkaloid. Nobody knows if the legend is true, that Friedrich II. the Great let grow potatoes, and then […]

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The goose roast for the two-person household – Der Gänsebraten für den zwei Personen Haushalt

Deutsch That’s always the same problem with such large animals as a full-grown goose and Americans with their turkeys have that, too. For a two-person household, they are simply not suitable. Of course you can cook a whole bird and if you have as much space in the freezer you can freeze them in portions. But as we just are […]

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Hessian potato salad – Hessischer Kartoffelsalat

Deutsch In Germany there are as many potato salad recipes as there are households. In the north it is often made with mayonnaise and cucumbers, in the south some meat broth is essential. The Baden part of Baden-Wurttemberg makes the potato salad even warm with hot peeled potatoes and hot meat broth. In Hesse the potato salad is made quite […]

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Herring salad – Heringsalat

Deutsch Herring salad in earlier times was a typical poor man’s food. Apples, onions and gherkins there were always, sour cream was created automatically by superimposed milk and herring was for a few pennies to buy by every grocer. Due to overfishing of the herring it unfortunately became temporarily a luxury product. Meanwhile, you can buy it again without feeling […]

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Juicy Goulash – Saftgulasch

Deutsch The term goulash (Gulyás) is originally from Hungary, and was the name given to the cattle herders of the Puszta. They cooked over an open fire in a kettle a soup-like dish, originally probably only with onions, garlic and meat. After the discovery of America the peppers came probably over the Ottoman Empire to Hungary and so became an […]

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Deviled Eggs – Russische Eier

Deutsch Deviled eggs are actually just hard boiled eggs, whose yolk was enriched with various ingredients such as mushrooms and capers and put back into the eggwhite halves. This recipe is a glorious throwback to the economic boom years of the early Federal Republic of Germany and so abundant in the ingredients, as was customary at that time. This is […]

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Duck ala Miss Jensen – Ente ala Fräulein Jensen

Deutsch The recipe of the „cold“ fried duck Miss Jensen comes from a legendary Danish chef. The recipe was published by Ingrid_R at chefkoch.de as her own version. With her personal permission, I could adapt it to my needs and publish on my pages. 2 servings Ingredients: 1 duck, ready to roast, approx. 1.6 kilos 200 g dried fruit (plums, […]

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Swabian sausage salad – Schwäbischer Wurstsalat

Deutsch Swabian sausage salad differs from the „normal“ sausage salad in that it contains no pepper and cheese strips. Instead 2/3 boiled sausage and 1/3 black sausage is used. The boiled sausage can be fine or coarse bologna. For the black sausage, I prefer an un-smoked black pudding, because the smoked black sausage can hardly be peeled. 2 servings Ingredients: […]

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Jacket potatoes with homemade sausage – Pellkartoffeln mit Hausmacher Wurst

Deutsch This is not really a recipe but rather a compilation, which is very popular in the Palatinate. Nothing is higher for the Palatinate than his homemade sausage, even if he goes to the butcher, he demands homemade. This came from the earlier house slaughter, where the main types of sausage were liver and blood sausage and brawn. House slaughter […]

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Pancakes with mushroom stuffing – Pfannkuchen mit Pilzfüllung

Deutsch Pancakes with a hearty stuffing are a standard dish on menus in several German restaurants. A sauce with mushrooms, usually bacon, onions and a bright roux is prepared. This is then filled into pancakes, in this case still with lettuce and rolled up. 2 servings Ingredients: 300 g mushrooms, stemmed and sliced 1 small onion 70 g ham cubes […]

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