Oxmouth Salad – Ochsenmaulsalat
↓Deutsch Ox mouth salad is a specialty that is mainly found in southern Germany and formerly in Southern Hesse. At least I know it from the late 1950s/early 1960s, when…
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Fried meatloaf – Gebratener Leberkäse
↓Deutsch The “Leberkäse” (liver cheese) or “Fleischkäse” (meat cheese) is a special meatloaf, minced in a cutter as fine as the meat for Wiener. It has nothing to do with…
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Ratatouille
↓Deutsch Ratatouille is a vegetable stew from the Provençal cuisine, specifically from Nice. There is a recipe for this that is binding for the haute cuisine, but I have changed…
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Cod in North Sea shrimp sauce – Dorsch in Nordseekrabbensauce
↓Deutsch This is actually a standard recipe and probably originally comes from French cuisine, which certainly included half a pound of butter in addition to the cream. I replaced the…
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McRib replica – McRib Nachbau
↓Deutsch The McRib was sold for the first time in 1981, so from 1985 it was also available in all McDonalds branches in Germany. Long after I found this company's…
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Asparagus Cream Soup – Spargelcremesuppe
Asparagus peels are waste for many because they are said to be contaminated with pesticides and heavy metals. I think that's nonsense, as otherwise asparagus wouldn't go on sale at…
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Asparagus pancakes – Spargelpfannkuchen
↓Deutsch This is a variation on the classic ham, asparagus, boiled potatoes with hollandaise sauce. In Baden-Wurttemberg, potatoes are often replaced with "Chratzete", which are torn pancakes. Then why not…
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Ragù with chicken hearts – Ragù mit Hühnerherzen
↓Deutsch My ragù made from chicken hearts is almost identical to my ragù di manzo, the beef ragù, instead of beef, chicken hearts are the basis. Since chicken hearts are…
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Cordon bleu
↓Deutsch The cordon bleu is said to be a Swiss invention. The idea cannot be dismissed out of hand, as Switzerland is known for good veal and tasty cheese. In…
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Dumpling with sauce – Kloß mit Soß
↓Deutsch A wonderful use of leftovers. There was still potato dumpling dough in the fridge, along with the frying fat from yesterday's chicken thighs. A sip of port wine and…
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