Vegetable soup „Across the garden“ – Quer durch den Garten

Deutsch ‚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 […]

Weiterlesen

Squid/octopus armoricaine – Tintenfisch/Krake armorikanisch

Deutsch This is a fork of the classic ‚Homard armoricaine‘, the lobster in Armoricain sauce, but the sauce tastes also with mussels, squid and octopus. It is not quite clear where the name originates. There are theories that that is not actually americaine but armoricaine after Armorica, Breton for land by the sea. Another legend is that a Breton chef […]

Weiterlesen

Chard roulades – Mangold Rouladen

Deutsch Chard was known to me until about 15 years ago only in name as a kind of spinach substitute. Through my „mother-in-law“ the vegetable I was then brought closer, as she had grown it in her garden. Then we got every year tons of chard until … yes, until he came us out of the neck. Then she had […]

Weiterlesen

Spaghetti carbonara con finferli – Spaghetti carbonara with chanterelles – Spaghetti carbonara mit Pfifferlingen

Deutsch I typed my fingers sore to find the original recipe for spaghetti with chanterelles. Once again it was unbelievable what I found there. Cream sauces without end to even bouillon cubes or smoked bacon. None of this has anything to do with Italian cuisine. I found what I was looking for on the website of Domenico Gentile, who makes […]

Weiterlesen

Mushroom sauce – Champignonsauce

Deutsch This recipe only looks Italian at first glance, but it is an in-house creation made from a dark gravy with mushrooms over spaghetti with parmesan. 4 servings Ingredients: 500 g fresh mushrooms 1 onion 1 clove of garlic 1 glass of dry white wine 2 cups of whipped cream 3 tbsp parmesan pepper salt nutmeg Preparation: Clean the mushrooms, […]

Weiterlesen

Currywurst

Deutsch Currywurst is one of the most popular snacks in Germany. The invention was attributed to Herta Heuwer, Berlin 1949. In this time natural casings were rare, so her butcher experimented with a sausage without peel, which is still the most popular sausage for Currywurst in Berlin. In east Berlin the first snack bar was Konnopke, who made Currywurst in […]

Weiterlesen

Basque chicken – Baskisches Huhn

Deutsch This is a recipe from the early 1980s from the cookbook series „Menü“ by Bertelsmann publishing. That should come from the Spanish part of the Basque country, but whether it is authentic, only the gods or the Bertelsmann publishing house knows. With the ingredients, I worked rather free muzzle and in the preparation I have chosen my own way. […]

Weiterlesen

Paella

Deutsch Paella recipes there are certainly as many as there are Valencians. Paella is available only with meat (pork, poultry, rabbit), only with seafood (prawns, clams, cuttlefish, and sometimes fish that is otherwise too small for sale) or just mixed as in my recipe. Presumably, the origin was a poor man’s food as with so many famous recipes in the […]

Weiterlesen
1 2 3 4 16