↓Deutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the…
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↓Deutsch Hand cheese is a sour milk cheese, which is widely used in Hesse and the Palatinate and wears the names hand cheese, Mainzer cheese and Harzer roller. Hand cheese,…
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↓Deutsch The WDR (West German Broadcasting) recently broadcast what felt like the 500th repeat of the Vorkoster cooking show, the topic of meat on a stick, i.e. chops, ribs, etc.…
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↓Deutsch The title is an idiom. I really don’t know how to translate it in English. The profane version is sky and soil but I think, heaven and earth are…
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↓Deutsch This cauliflower soup is also a way of using up leftovers. 2 1/4 l bags of beef broth came out of the freezer, half a cauliflower was left over…
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↓Deutsch This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as much as the hollandaise sauce…
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↓Deutsch This is a typical German meal in a traditional restaurant. My sweetheart chooses it very often because she doesn't normally get it at home. That's because I think pork…
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↓Deutsch Seen in this way, croquettes made from potato dough are the finer big brothers of French fries. Crispy on the outside and soft on the inside, seasoned with salt,…
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[caption id="attachment_9252" align="alignnone" width="1200"] Broken beans with the matching drink, a Riesling spritzer.Brockelbohnen mit dem passenden Getränk, einer Rieslingschorle.[/caption] ↓Deutsch This is an especially popular stew in the Palatinate, because…
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↓Deutsch This recipe is also a derivative of the lobster sandwich, just like the old recipe. Since lobster is too expensive for something like that here in Germany, I have…
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