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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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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Sauerkraut plate – Sauerkrautplatte

Deutsch Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic and often with bacon. And yes, Alsace is now a part of France, this is true, but in earlier times this was a part of the German Empire until the time of the ThirtyYears‘ War from […]

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‚Möhrendurcheinander‘ Westphalian carrot stew – Westfälischer Karottenstampf

Deutsch „Möhrendurcheinander“ is a typical German-Westphalian stew. Basis is always a good broth, carrots, meat and potatoes. The meat is in the simplest case a little bacon, but can also be pork, fresh or cured. The recipe of my wife (who is from the Ruhr area) is even with blood pudding „Blutwurst“ instead of meat. 4 servings Ingredients: 500 g […]

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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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