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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Potato pancakes – Kartoffelpfannkuchen

Deutsch The potato pancakes you can find all over in Germany, but always with another name. In the north they are called „Reibekuchen“, in the Rhineland they have „Rivkooche“, in Hesse and Palatinate „Kartoffelpfannkuchen“ or only „Pannekuche“ and the Bavarians have their „Reiberdatschi“. This recipe is a little more complicated, however, the crispy taste convinced. The crunchiness depends on two […]

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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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Farmer’s breakfast – Bauernfrühstück

Deutsch Recipes like the farmer’s breakfast is available in almost all parts of Germany. In Berlin it is made with sausage leftovers and is called Hoppel-Poppel, in Bavaria and Austria, it is made with roast leftovers of beef, pork or chicken and called Gröstl, each with the name of the meat used in advance (eg. Hendlgröstl) and in the north […]

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Spaghetti alla puttanesca

Deutsch The origin of the name is unclear. After an anecdotal under various statements it should go back to the fact that prostitutes the dish could simply prepare quick between visits of their suitors. Another one is related to that Italian brothels in the 1950s were ‚casa chiuse‘ closed houses and the prostitutes they were allowed to leave only once a week […]

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Mashed potatoes with fried potatoes – Bratkartoffelpüree

Deutsch This is a special form of mashed potatoes, because part of the potatoes are fried in small cubes and then mashed with boiled potatoes, butter and milk. This gets the mashed potatoes bite and it is much heartier. 2 servings Ingredients: 500 g potatoes, peeled and washed salt 1 tablspoon oil 100 g butter milk as needed nutmeg Preparation: […]

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Trout black forest style – Forelle schwarzwälder Art

Deutsch Normally I fry trout as a whole in the pan, but with a 800 g caveman, my pan reaches its limits. Thus, the only option was to either divide or cut the fillets from the fish. I opted for the second option and still could only fry the fillets individually. To preserve the illusion of the whole fried fish, […]

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Beef sugo in the kind of the Ragu alla Bolognese – Rindersugo nach Art eines Ragu alla bolognese

Deutsch There is a recipe from the Bologna Chamber of Commerce which describes exactly what the Ragu alla Bolognaise must be like. However, I know variants such as sand on the sea. On the one hand there is the recipe of the sisters Simili, in which chicken liver is used. So I know that from a cookbook of the 1960s. […]

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The perfect German meatball – Die perfekte deutsche Frikadelle

Deutsch The Frikadelle, the Boulette, the Fleischpflanzerl, the Fleischküchle and whatever else there are all sorts of names in Germany for this fried minced meat structure. Some even suspect the origin of the hamburger in it. It should have been taken along as a travel provisions on the America liner and so have become a hamburger. The crossing of the […]

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