Hessian Fraass – Hessischer Fraaß

Deutsch From where the dish has the thankless name ‚Fraaß‘ (grub, muck), unfortunately is not known, but it is a very tasty casserole from cabbage and a meatball dough. This version differs slightly from the original recipe, which contains much more cabbage than minced meat and no caraway and much more bread in the minced meat. I prefer a proper ‚Frikadellen‘ […]

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Frankfurt Lentil Soup – Frankfurter Linsensuppe

Deutsch Saturday was formerly the day of the stew. That was in the summer ‚Quer durch den Garten‘, a vegetable soup, and potato soup and at winter alternately pea, bean and lentil soup. The winter variants were not possible without the Frankfurters, which were first documented in 1562 for the coronation of Emperor Maximilian II. My recipe is slightly different […]

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Frankfurt green sauce – Frankfurter grüne Sauce

Deutsch The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since this recipe first appears in 1860 in the Frankfurt cookbook of Wilhelmine Rührig. The sauce came probably from Italy as salsa verde over the French sauce verte to Frankfurt, when exactly is not known. Meanwhile, […]

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Hessian stuffed potato dumplings with bacon sauce – Diebscher mit Schustersauce

Deutsch Where does the term „Diebschen“ dates is unknown. The shoemaker sauce comes from the middle-Hessian-urban master craftsman status, who could afford during the week a piece of bacon or the Hessian kind of salami. This recipe describes the full version as a main dish. However, it is also possible to make only 1/4 of the recipe with table tennis […]

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Scrambled eggs with bacon and potato salad – Speckei mit Kartoffelsalat

Deutsch A hearty but refined dish. There is no claim that a scrambled egg is actually a simple thing. The change between raw and dry egg is sometimes a matter of seconds and just make the point in between, is the great art. The dish is found in almost all of Hesse and adjacent areas (partially former Hessian or Nassau […]

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Pork neck in Riesling wine – Schweinekamm in Riesling

Deutsch This is a very old recipe from the Rheingau, recognizable by the fact that the ingredients are all cut bite-sized. The origin is probably still before the 30 Years War, since at that time much more meat was eaten than afterwards. These is mainly pork from self-bred pigs. Beef and game were reserved for the nobility. While eating, the […]

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Farmer’s breakfast – Bauernfrühstück

Deutsch Recipes like the farmer’s breakfast is available in almost all parts of Germany. In Berlin it is made with sausage leftovers and is called Hoppel-Poppel, in Bavaria and Austria, it is made with roast leftovers of beef, pork or chicken and called Gröstl, each with the name of the meat used in advance (eg. Hendlgröstl) and in the north […]

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Hand cheese with music – Handkäse mit Musik

Deutsch Hand cheese is a sour milk cheese, which is widely used in Hesse and the Palatinate and bears the names of hand cheese, Mainzer cheese and Harzer roller. Hand cheese, because it was shaped by hand until the 1950s, Mainzer cheese, because that was the main market for the product, which actually comes from southern Hesse. Harzer roller? No […]

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