Fried rice with duck – Bratreis mit Ente
↓Deutsch This fried rice is also a way of using up leftovers. The rice was ready cooked in the fridge, and then there was the carcass of the Siebeck duck.…
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Duck with caramel-vinegar sauce – Ente mit Karamell-Essig-Sauce
↓Deutsch The recipe comes from the legendary food critic and author Wolfram Siebeck and was presented by Astrid Pauls on her blog Arthur's Tochter kocht. I have converted her template…
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Djuvec with chicken – Djuvec mit Hähnchen
↓Deutsch Djuvec is usually made with pork neck. With chicken, it becomes a low-cholesterol version. The approach is also completely different. I pre-cook chicken legs, then remove the skin, fry…
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Leg of lamb in wine – Lammkeule in Wein
↓Deutsch Braising lamb legs also has a long tradition in Germany. Think, for example, of the Odenwald leg of lamb, a recipe that is probably several centuries old. Our Kaufland…
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Onion tart – Zwiebelkuchen
↓Deutsch This is one of the most popular dishes to the new wine – feather white, but of course this tastes to a glass of dry white wine throughout the…
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Pumpkin soup – Kürbissuppe
↓Deutsch Pumpkin is a vegetable that needs for my opinion very strong spices to taste reasonably well. In this case, the main taste comes from Indian curry powder. 2 servings…
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Nasi/Bami goreng – Indonesian fried rice/noodles – Indonesische gebratene(r) Reis/Nudeln
↓Deutsch These are typical East Asian fast food dishes, which are often sold at street stalls. It is actually the same dish and can be prepared with cooked rice or…
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Pork roast – Schweinebraten
↓Deutsch This is one of my oldest recipes and at the same time for the simplest pork roast with only six ingredients: pork, fat, onion, water, salt and pepper. The…
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Chicken soup – Hühnersuppe
↓Deutsch Autumn = soup time. Today it was time for good old chicken soup again, the broth made from a real soup hen. Not this cheesy little thing made from…
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Monkfish in spicy crab sauce – Seeteufel in pikanter Krabbensauce
↓Deutsch We were at the in-house exhibition in Frischeparadies Stuttgart. Unfortunately, we were there much too early, many of the tastings were only just being prepared. We hadn't had breakfast…
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