Noodle casserole – Nudelauflauf

Deutsch This recipe is sometimes referred as ham noodles. But these are completely cooked in the pan and certainly without cheese. This is a noodle casserole with ham, a royal (cream and egg) and baked with cheese. Unfortunately, I made the mistake and added tomatoes. Thus, the tomato water prevented the royal could stock. Next time, I add the tomatoes […]

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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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Chicken ragout with porcini mushrooms – Hühnerragout mit Steinpilzen

Deutsch I had cooked this after a visit to the Kleinmarkthalle 2003 from a chicken breast with bones and fresh porcini mushrooms and should actually be repeated from time to time. Somehow that never worked. Either there was no chicken breast with bones (from which I used to cook a broth for the sauce) or there were no porcini mushrooms […]

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Our visit to Frankfurt at autumn/fall 2019 – Unser Besuch in Frankfurt im Herbst 2019

On Monday, the 7th of October 2019 we went back to the old hometown Frankfurt/Main. It had to be filled again the supplies of Hessian canned sausage and Frankfurt green sauce. Am Montag, dem 7. Oktober 2019 ging es mal wieder in die alte Heimat Frankfurt/Main. Es mussten mal wieder die Vorräte an hessischer Dosenwurst und Frankfurter grüner Sauce aufgefüllt […]

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Freshwater fish meuniere – Süßwasserfisch auf Müllerin Art

Deutsch In contrast to trout or char black-forest style, the fish is not breaded like a schnitzel, but only floured. The flour binds non-washable remnants of the mucus and the fish is also nicely crispy on the skin side. 2 servings Ingredients: 2 portion fishes, trout or char salt pepper flour fat for frying (oil or clarified butter) Preparation: Wash […]

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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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Beef tongue in Port wine – Rinderzunge in Portwein

Deutsch The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that would be justify more than the double price. What I have also omitted, is the roasted vegetables, because they are too dominant for my taste. Instead, Paris mushrooms came (that’s the little ones that you can leave […]

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