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We had the original in 2023 during our vacation in the Netherlands in Alkmaar, right next to the famous cheese market. I then pimped the whole thing up with tomato slices and gherkins. 2 servings Ingredients:
2 rolls of your choice, in picture 1 it is a spelt roll, in picture 2 a hamburger bun
1 chicken breast, at least 250 g
salt
pepper
flour
2 eggs
breadcrumbs
plenty of oil
2 leaves of iceberg lettuce
4 thin slices of tomatoes
1...
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This is the chicken fricassee as it is cooked today, with meat from a soup hen or chicken and a colorful mixture of vegetables. The old Berlin recipe from the imperial era had hardly any vegetables, but instead had cow's udder and veal tongue. 4 servings Ingredients:
1 soup hen of 1200 g
1500 ml of water
1 tbsp salt
1 bunch of soup greens (carrots, leek, celeriac)
1 tbsp oil
1/2 tbsp flour
1 large shallot
250 g small mushrooms
100 g...
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If there is one cut of meat that has made it to the absolute top class as a braised meat, it is cheeks. Whether it is pork, veal or beef, you simply cannot go wrong with them. The only exception is if you don't braise it long enough. The meat must be able to be eaten with a spoon if necessary.
I use a very traditional method of preparation, but that is up to each individual. I even saw on a US cooking show that someone smoked the...
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Sarma are commonly translated as Serbian cabbage rolls, but can be found everywhere in the Yugoslavian successor states.
In contrast to the cabbage rolls with fresh white cabbage that are common in Germany, these are made with sauerkraut. The whole cabbage heads are fermented with lactic acid. There is also no need to fry the roulades because the cabbage leaves are very moist. 2 servings Ingredients:
For the Sarma:
1/2 cup (150 ml...
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The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut and pea puree. According to the original recipe, the liver is first to be rolled in flour and roasted. I omitted the flour and fried the onion and the apple first and finally the liver. 2 servings Ingredients:
3 onions, cut into rings or strips
2 tablespoons butter
1 apple, cored and sliced into...
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This fried rice is also a way of using up leftovers. The rice was ready cooked in the fridge, and then there was the carcass of the Siebeck duck. I separated the meat from it and chopped it up. I also had the wings and innards left over from the duck. I boiled the neck, stomach and heart in salt water for 2 hours, and after an hour of cooking I added the wings. These were also separated from the bones and chopped up. 2 servings...
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The recipe comes from the legendary food critic and author Wolfram Siebeck and was presented by Astrid Pauls on her blog Arthur's Tochter kocht. I have converted her template into a fixed recipe. You can cook it quite well according to her article, but for an inexperienced cook the recipe described below is more suitable.
I have to admit to my shame that I didn't cook the two stocks myself, but bought them from LaCroix in the...
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Djuvec is usually made with pork neck. With chicken, it becomes a low-cholesterol version.
The approach is also completely different. I pre-cook chicken legs, then remove the skin, fry with the vegetables and tomato paste, finish cooking the whole thing and at the very end I add the cooked rice. 2 servings Ingredients:
3 chicken thighs
Boiling salted water
3 tbsp canola or sunflower oil
1/2 red bell pepper, cut into strips
50 g onion...