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A lovely combination of a very tasty fish fillet fried on the skin with sweet potato, rounded off with a cream sauce with Noilly Prat. Once again a completely self-developed combination.
For those who don't know, skrei is the Norwegian winter cod, caught by line off the Lofoten Islands. It has very firm, white flesh. In my opinion, fresh cod is already a noble fish, and the skrei is an even better option. 2 servings Ingredients:
500...
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This is the Indonesian original and not the Thai copied stuff. The sauce contains neither soy sauce nor fish sauce.
The idea comes from Sri Owen's cookbook, THE HOME BOOK OF INDONESIAN COOKERY, ISBN 3-453-40260-X from 1979. The German translation is by Marion Dill and was published by Wilhelm Heyne Verlag.
A key ingredient is terasi, a fermented fish paste used in Indonesia in place of fish sauce. However, the stuff takes some...
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The tartar or beefsteak ala tartare was already mentioned in the practical cookbook by Henriette Davidis in 1845. Also in her recipe she wrote that not all ingredients need to be used.
I do not use anchovies, capers and sour vegetables (gherkins/mixed pickles) I do not like. Thus, in my tartar only salt, pepper, onions and egg yolk comes. Since I usually do that already finished, it does not look as spectacular as on professional...
E: These days there was a report on TV about a young lady from Georgia who had opened a restaurant in Düsseldorf serving her local dishes. That naturally caught my attention - what is Georgian food? I had heard the name before in a crime TV series: khinkali, dumplings filled with meat. Coming from a prosecutor, it didn't sound very interesting. The report became more interesting when it described exactly what khinkali are made of and how they...
On Friday and Saturday, my sweetheart surprisingly got two days off before the weekend. We spontaneously used Friday to finally pay a visit to the local zoo after living in the greater Stuttgart area for over 12 years. I'll just let the pictures speak for themselves. An Freitag und Samstag hat mein Schatz überraschenderweise 2 Tage vor dem Wochenende frei bekommen. Spontan haben wir den Freitag dazu genutzt, nachdem wir über 12 Jahre im...
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Venison is a typical German winter dish, as in late autumn/early winter, the grace period for game is over. Supposedly the German forests indeed be full of roe, deer and wild boar. The only question is why the meat is still so expensive and deer meat from New Zealand needs to be imported. 4 servings Ingredients:
1 kg venison (deer, roe, wild boar as desired, can also be a finished cut of meat)
500 ml of dry red wine
2 tablespoons...
E: Making potato dumplings can be a time-consuming process. You either have to grate the potatoes (you can't do this in a food processor because they're too fine) or boil them and press them through a potato ricer. For dumplings, half and half, even both. D: Kartoffelknödel herzustellen kann eine langwierige Sache sein. Entweder muss man die Kartoffeln reiben (in der Küchenmaschine wird das nix, weil zu fein) oder kochen und durch die...
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A Swedish member of a Facebook group gave me the idea of making a burger from game meat. It is comparatively easy for him to go into the forest and shoot his own dinner. When cutting the animals, there are naturally a number of sections that are ideal for minced meat. Of course, it's not that easy in Germany, I have to buy my meat in the supermarket or from a game dealer who runs his shop in the Stuttgart market hall. I have...
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Pumpkin is a vegetable that needs for my opinion very strong spices to taste reasonably well. In this case, the main taste comes from Indian curry powder. 2 servings Ingredients:
1 tablespoon olive oil
1 onion
1 tablespoon curry powder
possibly 1 tablespoon cumin
possibly chili flakes as desired
700 g Hokkaido pumpkin
500 ml chicken broth
salt
2 garlic cloves
1 thumb-sized piece of ginger
pepper
1 slice of toast bread
1 teaspoon...
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From where the dish has the thankless name ‚Fraaß‘ (grub, muck), unfortunately is not known, but it is a very tasty casserole from cabbage and a meatball dough.
This version differs slightly from the original recipe, which contains much more cabbage than minced meat and no caraway and much more bread in the minced meat. I prefer a proper ‚Frikadellen‘ (meatball) dough in which the butcher and not the baker wins. 4 servings...
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