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As the saying goes, the pasta is not waiting for the sauce but the sauce is waiting for the pasta. Which is not easy with such a delicate food like mussels. So I cooked the tomato sauce first, then heated the pasta water. In the time when the pasta is cooking, I reheated the tomato sauce, added the mussels and turned off the heat. As a result, both the pasta and the sauce were finished at the same time and had to be mixed only after...
This text is only available in German.
Durch Mund zu Mund Propaganda sind wir auf einen kleinen, schnuckeligen Käseladen in Pleidelsheim, einem Nachbarort aufmerksam gemacht worden. Den haben wir heute Morgen besucht und wir waren überwältigt von so einem Juwel ganz in der Nähe. Auf den Bildern ist nur die direkte Verkaufstheke zu sehen, an den Außenwänden waren noch eine Menge Regale mit Feinkost, edlen Schokoladen und Weinen.
Die...
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The chicken paprikash comes probably from the Hungarian Pannonia and was originally cooked with a hen only. The recipe is in the North American region well known by a family soap with Eva and Zsa Zsa Gabor in the 1960s. In the picture actually homemade Tarhonya should be with, I used orzo this time.
Addendum: I made the recipe a bit slimmer by replacing the lard with canola oil. 4 servings Ingredients:
1 chicken of 1.2 kg
3 tbsp...
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Grilled pork knuckle
The pork knuckle is also a traditional Oktoberfest dish. It is grilled like the ‚Wiesnhendl‘ on upright heaters on long skewers. The knuckle is perfect through the crispy crust that forms during grilling if the knuckle has either very long layed in water or was pre-cooked. Again, the same method of applying spices is used as on the ‚Wiesnhendl‘ and ‚Steckerlfisch‘ by liquid or brown butter is mixed...
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In and of itself, the recipe is a contradiction in itself. Shashlik is meat skewers at all. Now I have already removed the meat and vegetables from the skewers and made a pot out of them. To make it vegan, I simply replaced the meat with mushrooms. Vegetable oil, mushrooms, onions, peppers, garlic, tomatoes and vegetable stock = vegan.
And if you absolutely need a skewer for shashlik, just put mushrooms, onions and peppers on a...
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The recipe is as Chinese as chop suey, rather than not at all. It is simply inspired by the many pseudo-Chinese dishes here in Germany/Europe. 2 servings Ingredients:
450 g beef for frying, sliced
2 tbsp neutral oil
1 large spring onion, cut into rings
200 g red bell pepper, diced
150 g carrot, sliced
150 g white mushrooms, sliced
200 g bamboo shoots, sliced
1 thumb-sized piece of ginger
100 ml soy sauce
50 ml rice wine
1 tbsp 5...
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In Germany, onion meat is cooked meat that is then cooled and cut into thin slices and marinated with a vinaigrette. This is usually pork from various cuts, but there are now also versions with beef and poultry.
During my time in the German army in Braunschweig, I got to know a simpler version. Cured, boiled pork belly is layered with blanched onions and left to marinate for 24 hours without adding any liquid. I liked it much more...