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A real Wiener Schnitzel is made of veal from the thick flank, the top side or the back. That applies at least in Austria and Germany. Other types of meat, such as turkey or pork, may only be called Schnitzel Wiener type.
Here I once had the luck to find a top side in sufficient size in our bar, so of course I had to grab. Usually we have veal Schnitzel from the thick flank and it takes you two to get full. I have cut the Schnitzel...
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Shakshuka comes from the North African area and was probably brought to Israel by Maghrebi Jews, where it is considered as a kind of national dish.
The basis is a tomato sauce made from tomato paste and whole tomatoes. Dumps are pressed into it, into which cautious eggs are poured, which are cooked into fried eggs in it. There are countless variants, which is now considered, are peppers in the sauce.
In Israel, this is mainly eaten...
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Forest or meadow mushrooms in a sauce are available as a recipe in countless variations. This is especially about chanterelles in a gravy with potato dumplings. They were from purchased dumpling dough this time, but the recipe of the potato dumplings (raw, half and half, cooked) will be handed later. 2 - 3 servings Ingredients:
200 g chanterelles, cleaned
flour
2 tablespoons oil
100 g bacon, diced
1 small onion, cut into fine cubes
1...