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Wellfleisch comes from wave, the first movement of water just beginning to boil. For many types of sausage, the meat first had to be boiled before it was chopped, seasoned and stuffed into the intestines. Pieces of meat from the pig's head were then preferably cut off for the first slaughter meal. That was usually around 11 o'clock am. Then there was the second or even third schnapps. The first schnapps was early in the morning when...
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In the past, pork cheeks were only sold ready-cooked from the butcher on the day of slaughter. That was then added to the sauerkraut as "Wellfleisch" (The expression comes from the rippling of water when it begins to boil). At that time, "Wellfleisch" was basically from the pig's head, at least in Hesse, the Palatinate and in Franconia. Nowadays, that's mostly pork belly. With most butchers, the cheeks end up in the sausage without...
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The idea for the recipe came from Jamie Oliver, who in turn derived it from the Scottish variant of the scones (which are actually a sweet type of raisin bun). I modified it to the extent that I left out the baking powder and added an indispensable spice for potato dough, nutmeg.
Addendum: I added the baking powder again, the dough is actually more fluffy. 2 servings Ingredients:
2 floury potatoes (approx. 250 g)
50 g flour
3...
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This is one of the countless Austrian pastries and probably the best known along with the Salzburger Nockerln. This is a pancake that is thick and fluffy thanks to beaten egg whites.
The name got lost somewhere in the mists of history and possibly goes back to Emperor Franz Joseph I. However, the origin of the word could simply have been a Kaserschmarrn, which was named after the dairymen or cheese makers. The ingredients point more...
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Another recipe for fried noodles??? Really? Yes, really. For me, fried noodles/fried rice are an endless source of possibilities for combining foods.
These recipes were probably created as leftovers. Ready-cooked meat, vegetables and rice or noodles were thrown together in a wok and possibly enriched with a little soy, hoisin, oyster or chili sauce so that the whole thing wasn't too dry. Result, the family was fed a second time and...
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The preparation of this tripe dish is somewhat reminiscent of the Italian Busecca, comes however from the African Côte d’Ivoire.
I have an existing recipe, almost entirely a list of ingredients, from a member of the Facebook group Ägyptisch Arabische Küche (Egypt Arabian cuisine) so processed, that the layman can do something with the recipe. My change: I never fry garlic, because it thereby in my opinion loses too much taste....
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This soup I ate the first time at the age of 12 years. A co-worker of my uncle, a Hungarian, has prepared the soup in a cauldron over an open fire in the garden. The whole was then served first the broth as a soup and the fish and potatoes as a main dish. If I remember correctly, there was also a soft white bread in order to soak any residual liquid.
My feelings at that time before eating? Oh my god, boiled fish!!! Who knew the cold...
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This is one of the typical winter stews in Germany. Unfortunately I don’t have very often the opportunity to cook it, as my sweatheart hates white beans. So then I use as in this case the rare occasion when I’m alone at home. Then I use a kilogram of dry beans in a week for so beautiful dishes like this bean soup, chili beans or cassoulet. 4 servings Ingredients:
250 g dried white beans
1 pork knuckle, fresh or cured
salt
1 bunch...
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The Grießklößchen soup in Germany and the Grießnockerl soup in Austria is a very well-known soup. The basis is a good beef broth, Rindssuppe in Austria, with various ingredients, here together with some boiled meat and a bouquet garni cut into julienne.
The semolina dumplings are also one of three filling additions to the wedding soup in many places.
The semolina dumplings are actually very easy to make, not everyone dares to...
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To get straight to the point, this is not an Asian dish, but an European-style stew that plays with Asian flavors.
Asian soups never contain as many filling ingredients as they have a completely different origin than European soups and stews.
In earlier times, soups and stews were a filling main meal that could be cooked relatively easily over an open fire for long time without supervision. The starter soup later split off from this....