Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch 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 Palatinate wine foam sauce is the sauce to the Palatinate steamed noodles. They can also be used for other warm desserts. but it is an essential part of the steamed noodles. For children, the alternative is the vanilla sauce. 4 servings Ingredients: 500 ml dry Palatinate Riesling 250 ml of water 1 teaspoon foodstarch 2 eggs, separated, whites beaten […]
WeiterlesenDeutsch The Pfälzer Dampfnudeln belong to the extended family of yeast dumplings like the Austrian Germknödel, the Bavarian steamed noodles, the Buchteln and yes, the Russian pelmeni are also part of it, mostly in savory form. The sweet variants all have in common that they are cooked in milk. This is where the Palatine steamed noodles come into play, they […]
WeiterlesenDeutsch Originally Kirschenmichel is a leftovers for white bread or rolls. Cherries are used depending on the season, fresh or canned. The home of the Kirschenmichel is from the Rhine-Main area and south over Rheinhessen to the Palatinate, where it is known as Kerscheplotzer. As a child I hated this dish because I found anyway soaked bread to vomit. The […]
WeiterlesenDeutsch The Metzelsuppe is a waste product in the production of sausages at a home slaughtering and now it is unfortunately often simply spilled away because no one really likes it more (too fat, too disgusting, etc.). In earlier poorer times it was highly populate, just because it was fat. In Hesse and the Palatinate therefore, there was the ancient […]
WeiterlesenDeutsch ‚Quer durch den Garten‘ (Across the garden) is a vegetable stew that I know from my two roots, the Palatinate and Hesse. By the geographical proximity to France it is called in the Palatinate also ‚Franzosensuppe‘ French soup. Stews are typically winter dishes but here the seasonal vegetables are garden fresh processed. In the spring are other vegetables processed […]
WeiterlesenDeutsch 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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Deutsch The title of this recipe means a hare in a pot in Hessian dialect. This recipe is with Assmanshausen Pinot noir, but also from Rhine Hesse in now Rhineland Palatinate and the Palatinate with their local red wines. Because a whole hare is too much for two people, I chanched the recipe. We had two hare legs, which I […]
WeiterlesenDeutsch An essential accompaniment to the Palatinate jacket potatoes is, besides the Hausmacher sausage, the white cheese, which in other German regions is simply called herbal quark/curd cheese. In the simplest case, quark is either mixed with chives or spring onions and salt and allowed to marinate for one hour. You can enrich it with garlic and chili pepper, but […]
WeiterlesenDeutsch 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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