Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must. In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based […]
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 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 Niska Pljeskavica is the expanded version of Pljeskavica, a kind of meatball that is eaten in all successor states of the former Yugoslavia. In the Muslim countries of course only from ground beef, in the Christian countries sometimes mixed minced meat. The Niska, I lean out of the window, is probably the sheep’s cheese kernel, while simple Pljeskavice have […]
WeiterlesenDeutsch In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the grill and the typical side dish Djuvec rice is served. In order to match the German taste, this is served with a mixed salad and French fries, too. Yugoslavian kitchen […]
WeiterlesenDeutsch The dish comes from Adana, a city in southern Turkey. It is supposedly the only Turkish spicy kabob. It is made from minced meat and usually produced in larger portions and then grilled on a sword. At the table, then you pull ceremonially the sword out of his flesh scabbard. It’s served with grilled vegetables and flatbread. Also yogurt with […]
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Deutsch The tartar or beefsteak ala tartare was already mentioned in the practical cookbook by Henriette Davidis in 1845. Also in her recipe she wrote that not all ingredients need to be used. I do not use anchovies, capers and sour vegetables (gherkins/mixed pickles) I do not like. Thus, in my tartar only salt, pepper, onions and egg yolk comes. […]
WeiterlesenDeutsch Are Hamburger from Hamburg? Probably Frikadellen are from Germany. And probably in earlier times the baker and the not the butcher wins (=more bread than meat). That might have been the main food of German emigrants to America. Lots of bread mass and rather less minced meat. This of course has nothing to do with hamburgers, which are usually […]
WeiterlesenDeutsch I collect English speaking food blogs like others collect stamps or teddy bears, because this is a fascinating field of new ideas. There are so many combinations of foodstuff, like using bacon in a jam, I never thought about. And there are a lot of unconventional compositions of conventional food. As a German I would never got the idea […]
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