Gypsy cutlet – Zigeunerschnitzel

Deutsch Gypsy cutlet (Zigeunerschnitzel) or politically correct paprika cutlet (Paprikaschnitzel, although that is actually an own recipe) is one of the most famous German cutlet recipes next to the hunter cutlet (Jägerschnitzel) and is usually served in the restaurant. With this recipe you can make it at home, too. Mostly this is a breaded cutlet fried and the gypsy sauce […]

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Greek grill plate – Griechischer Grillteller

Deutsch This is a typical meal in Greek restaurants in Germany and is usually on the menu as an Olympian or Zeus plate. In Greek households is cooked quite differently. But this should not prevent me from occasionally grilling on my Weber, the spatial proximity to the kitchen allows for the simultaneous preparation of the side dishes. The use of […]

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Hunter cutlet – Jägerschnitzel

Deutsch A hunter’s schnitzel in Germany is usually a pork schnitzel from the upper, lower shell, back or neck. When breading, the ghosts divide depending on the area. In many areas it must be breaded, in other areas a schnitzel with sauce is just not breaded. Hunter’s sauce is also available in countless varieties with mushrooms, chanterelles or dried forest […]

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German classic asparagus with ham, hollandaise and boiled potatoes – Deutscher klassischer Spargel mit Schinken, Hollandaise und Salzkartoffeln

Deutsch This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as much as the hollandaise sauce and the boiled potatoes to. The sauce can also be a Bearnaise, the ham is also variable. I prefer a smoked and an air-dried raw ham and an un-smoked cooked […]

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