↓Deutsch
While in other parts of Germany tripe ends up tacitly in sausages or in dog food, in Swabia they are eaten as sour tripe or in Baden in white wine sauce.
Fortunately, nowadays you no longer have to go through the hours of cooking and cleaning, the tripe is cleaned, boiled and cut into strips at the butcher's. 2 servings Ingredients:
2 onions, cut into strips
1 clove of garlic, chopped
3 tbsp oil
1 tbsp flour
150 ml red wine
100 ml...
↓Deutsch
My teeth are slowly entering the critical phase before the prosthetics, so I can only eat soft things at the moment. Soups and porridge all the time are boring in the long run. So at the moment I'm just having chopped steak 😎 with soft-boiled vegetables and rice.
What I've been wanting to make again for a long time was my shashlik pot and this recipe at least has a hint of shashlik.
Tip: TV chef Mike Süßer gave a good tip about...
↓Deutsch
The idea actually came about when I wanted to make a Pollo fino, a boneless chicken thigh, into a schnitzel with chanterelles. Unfortunately, the Pollo fino I cut myself was much too small. So I cooked the skin, bones and back of the leg into a sauce for the chanterelles and then grilled the drumstick separately from the oven. The deboned thigh was then served as a schnitzel on top, as planned. 2 portions Ingredients:
2 chicken...
E: Pollo fino are the boneless thighs of a chicken leg and can be fried as a small steak or schnitzel, or stuffed and rolled up again and fried.
D: Pollo fino sind die Oberschenkel eines Hähnchenbeins ohne Knochen und kann als kleines Steak oder Schnitzel gebraten werden oder gefüllt und wieder aufgerollt ebenfalls gebraten.
E: You can almost always buy them ready-made from the Swabians here. The previous sentence says "almost". If they are...
↓Deutsch
Last Saturday I saw a burger on Hessen television that was made from Hessian ingredients. Instead of the usual burger sauce, a herb cream was made from quark, the burger patty was a German meatball and the cheddar was replaced with hand cheese. As a Frankfurt boy, I then replaced the quark with Frankfurt green sauce and that's how this South Hesse burger came about. 2 portions Ingredients:
2 rolls of your choice, preferably...
↓Deutsch
In contrast to trout or char black-forest style, the fish is not breaded like a schnitzel, but only floured. The flour binds non-washable remnants of the mucus and the fish is also nicely crispy on the skin side. 2 servings Ingredients:
2 portion fishes, trout or char
salt
pepper
flour
fat for frying (oil or clarified butter) Preparation:
Wash the fish well, cut off the fins with a kitchen scissor. Who has a sufficiently large pan,...
↓Deutsch
This dish is mainly found in the area around Schlitz, a town in the foothills of the Vogelsberg to the northwest.
Bread dough is rolled out flat and spread with a mixture of potatoes, onions and quark. The whole thing is rubbed with a little oil and sprinkled with bacon cubes if desired. 2 servings Ingredients:
200 g fresh bread dough (can be homemade, from a baker or from a baking mix)
500 g floury potatoes, cooked and peeled the...
↓Deutsch
'Quer durch den Garten‘ (Across the garden) is a vegetable stew that I know from my two roots, the Palatinate and Hesse. By the geographical proximity to France it is called in the Palatinate also ‚Franzosensuppe‘ French soup.
Stews are typically winter dishes but here the seasonal vegetables are garden fresh processed. In the spring are other vegetables processed than in the middle summer or autumn. So you have the freedom to...