Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch Pan cake soup is mostly a restover dish. When you cook out beef for broth, you’ll always have much more broth, than you need. If you bake pancakes, you’ll always have more than you need. So it’s natural, to bring both together. But it is not harmful to make both fresh. 4 servings Ingredients: 3 tablespoons wheat flour 1 […]
WeiterlesenDeutsch This soup I ate the first time at the age of 12 years. A co-worker of my uncle, a Hungarian, has prepared the soup in a cauldron over an open fire in the garden. The whole was then served first the broth as a soup and the fish and potatoes as a main dish. If I remember correctly, there […]
WeiterlesenDeutsch Turnips unfortunately have a bad reputation in Germany, which still stems from the notorious turnip winter 1916/1917 in Germany during the First World War. Even in the first years of hunger after the Second World War, the turnips were again the first choice to alleviate the food shortage. In the 1990s, the turnips suddenly became sociable again and I […]
WeiterlesenDeutsch The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such a dish is quite prepared as a winter meal in very rural areas of Lorraine and Alsace in a similar form. 8 servings Ingredients: 300 g dried lentils 1 bunch soup greens (leek, carrots, celery) […]
WeiterlesenDeutsch Cassoulet is a stew from the Languedoc. It consists mainly of white beans and in its simplest form with cured pork and sausages. Here we have a nobler version with lamb, goose or duck and a garlic sausage. The three southern French cities of Castelnaudary, Toulouse and Carcasonne claim to have invented the dish. In the meantime, it has […]
WeiterlesenDeutsch A new recipe for an old idea. Potato soup is probably as old as there are potatoes in Germany. At first it was an ornamental plant and the above-ground part was thought to be poisonous, which is true for the Solanine alkaloid. Nobody knows if the legend is true, that Friedrich II. the Great let grow potatoes, and then […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch It goes again to the autumn and autumn is known as stew time. What we had long ago, was a chicken soup or stew. As described in the previous post, we have a lot of chicken stock and, inevitably, chicken meat. Half of a huge greens was overcooked to the taste of the broth, the other half came cut […]
WeiterlesenDeutsch „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 […]
WeiterlesenDeutsch This recipe is probably the next to the origin of this dish without spanish peppers and potatoes before the discovery of America. What we now know as goulash, was a soup with meat and presumably onions and garlic. Goulash in our sense is called in Hungary as Pörkölt or Paprikasch. After the discovery of America in 1492 probably came […]
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