Leipziger Allerlei

↓Deutsch The Leipziger Allerlei is an old classic and was probably part of the original Saxon (court) cuisine. With the right ingredients, this is a very tasty vegetable dish with…

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↓Deutsch If an ox was slaughtered in earlier times, there accrue naturally tons of meat, which indeed were not allowed to rot. Therefore a conservation option was the Sauerbraten‘. With…

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Vongole mariniere

↓Deutsch The recipe is based on the well-known Moules ala mariniere (fisherwoman-style mussels). Differences are the vongole or clams used and I used some Italian soup greens (celery, carrots) to…

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Chili beans – Chilibohnen

↓Deutsch My chili beans are somewhat similar to the baked beans. Baked beans, in their simplest form, are white beans in tomato sauce. On the other hand, if you take…

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Onglet – Hanging tender – Nierenzapfen

[caption id="attachment_9015" align="alignnone" width="1200"] Hanging tender, herb butter, fried potatoes, peas and carrots.Onglet mit Kräuterbutter, gebratenen Drillingen, Erbsen und Möhren.[/caption] ↓Deutsch Three names, same cut. Onglet in French, hanging tender…

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Simple rice pudding – Einfacher Milchreis

[caption id="attachment_9005" align="alignnone" width="1200"] Rice pudding with preserved peach halves.Milchreis mit konservierten Pfirsichhälften.[/caption] ↓Deutsch You can probably find such a rice pudding anywhere where milk is produced. This is just…

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