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This is a shortened version of the Greek platter with only minced meat. These usually consist of different types of meat as steak and skewer. There are also soudzoukakia (meat rolls) and bifteki (meatballs) made from minced meat. I only know the bifteki shown here filled with sheep's cheese from stories. They were not known in Northern Greece, where I went on vacation several times.
I am expressly writing here about sheep's cheese,...
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Pancakes with a hearty stuffing are a standard dish on menus in several German restaurants. A sauce with mushrooms, usually bacon, onions and a bright roux is prepared. This is then filled into pancakes, in this case still with lettuce and rolled up.
In the new picture, the salad comes as a side because I didn't want to mix the sour cream salad dressing with the mushroom sauce. 2 servings Ingredients:
300 g mushrooms, stemmed and...
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I didn't even know this recipe until a few weeks ago. After I saw this by a Hessian, I did some research and stumbled across countless recipes for it. So far I have eaten the hand cheese with music (vinegar, oil, onion) as is customary in Hesse. Otherwise I have already prepared it as a tartare and as a salad. It would never have occurred to me to prepare hand cheese warm. Anyway, it was worth recreating the recipe.
The first attempt...
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As far as I know, tomatoes are the first stuffed vegetables to appear in Germany. Tomatoes were grown both commercially and in the home garden. If you were lucky, there were also particularly large specimens like the beef tomato, which are good for stuffing. As with the stuffed peppers, you can mix a normal meatball mixture with soaked rolls or, instead of rolls, pre-cooked rice with the minced meat.
Cooking is a bit difficult, as...
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We have a butcher about 10 km away who always stocks beef, veal and pork cheeks. They're frozen, but if you thaw them gently in the fridge, they're just as good as fresh ones.
It tastes best in a strong red wine sauce. So what could be more obvious than to stew the cheeks in a burgundy sauce. Plenty of celery, carrots, onions and garlic were added to the sauce so that the whole thing didn’t just taste only like the wine.
Another...
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Lentils, wieners and spaetzle are along with roast beef, Swabian ravioli and cheese spaetzle the cornerstones of the Swabian cuisine.
These days it’s easy to bring this dish to the table. Lentils are pre-cooked in a can, so need only be made hot and spiced. Wieners you can always buy from the butcher and spaetzle are dried or fresh ready to buy.
This post brings both variations. When I have time, I like to do everything from...