Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch Attention, most of the text is from 2015/16. Now I’m retired and don’t need to work inside or outside. As is so often the case, the name Blauer Heinrich is unclear and either comes from the pearl barley, which is said to have a slight bluish cast, especially in combination with milk, or it is an allusion to the […]
WeiterlesenDeutsch In contrast to the minestra, which is eaten in a wide variety of forms throughout Italy, the minestrone is limited to northern Italy and is one of the primo piatti, the starters. With potatoes and pasta, it serves the same purpose as pasta, it fills you up. The subsequent Secundo is then just a palate tickler made of fish […]
WeiterlesenDeutsch In the recipe, I used the Italian version of the dish, also known as Trippa alla Milanese. The Busecca ticinese comes with a full bouquet garnie (carrots, celeriac, leek) instead of celery stalks, carrots and potatoes, which makes the whole thing more like a stew. Tripe is according to current understanding rumen, reticulum and omasum of beef as opposed […]
WeiterlesenDeutsch Chili con carne is not a Mexican dish, it is much more part of the Tex-Mex cuisine in the southern United States. The ingredients are only meat and chili peppers, so there are countless recipes with a wide variety of ingredients. Outside of Texas, beans are one of them, and corn seems to be a German invention. I stuck […]
WeiterlesenDeutsch That was once again a typical leftover meal, in the frost there were 2 bags with 250 ml of beef broth each, the refrigerator provided half a cauliflower, half an onion, a piece of celery and 100 ml cream. Otherwise it is a typical vegetable cream soup that works the same with asparagus, Brussels sprouts, romanesco and broccoli. Green […]
WeiterlesenDeutsch Gumbos are stew dishes that are typical of the southern United States. Inlays are celery, green peppers and okra. The meat side dish is relatively flexible with different types of meat up to fish and seafood. Gumbo is differentiated according to Creole and Cajun style, which is most likely about the color of the dark roux, which is one […]
WeiterlesenDeutsch This is a very simple recipe if you have the basic ingredient meat broth available from the freezer or jar at all times. Precisely because it is so easy, you can mercilessly taste the biggest mistake you can make in making the stock from stock powder. Otherwise you just have to cook the broth from soup meat and bones […]
WeiterlesenDeutsch This is a recipe from my youth that my mother always cooked. Savoy cabbage with boiled beef and potatoes. At that time, however, she always shot the savoy cabbage through the meat grinder, which had a hint of baby porridge. When I later cooked this myself, I then cut the savoy cabbage with a knife. This requires a strong […]
WeiterlesenDeutsch This is one of the typical winter stews in Germany. Unfortunately I don’t have very often the opportunity to cook it, as my sweatheart hates white beans. So then I use as in this case the rare occasion when I’m alone at home. Then I use a kilogram of dry beans in a week for so beautiful dishes like […]
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 […]
Weiterlesen