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…[...]
Read Full Recipe↓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…[...]
Read Full Recipe↓Deutsch The German word "Steinbeißer" is a bit misleading. Steinbeißer is a freshwater fish that is found in Europe and Asia and is a protected species. Some marketing specialist came…[...]
Read Full Recipe↓Deutsch Dead Grandma is a dish that is mainly popular in the "new" federal states, i.e. in the area of the former GDR. But why dead grandma? Rumor has it…[...]
Read Full Recipe[caption id="attachment_9935" align="alignnone" width="1200"] Ragù from ground beef with tagliatelle.Ragù aus Rinderhack mit Tagliatelle.[/caption] ↓Deutsch Almost all over the world this is known as either ragù bolognese or sauce bolognese,…[...]
Read Full Recipe↓Deutsch Kale is considered here in Germany as a German specialty. In fact, it is more widespread than is generally believed here. It is the closest relative of the cultivated…[...]
Read Full Recipe↓Deutsch The term goulash (Gulyás) is originally from Hungary, and was the name given to the cattle herders of the Puszta. They cooked over an open fire in a kettle…[...]
Read Full Recipe[caption id="attachment_9921" align="alignnone" width="1200"] Strammer Max with cooked ham and whole egg + egg yolk.Strammer Max mit Kochschinken und Vollei + Eigelb.[/caption] ↓Deutsch The stramme Max originally comes from the…[...]
Read Full Recipe↓Deutsch These are the Friday God's deceptions for meat lovers. Similar to Swabian Maultaschen, God is not supposed to look on when meat is eaten on a fasting day. 😎…[...]
Read Full Recipe↓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…[...]
Read Full Recipe↓Deutsch The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since this recipe first appears in…[...]
Read Full Recipe