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The Italian classic pesto is usually made with basil. The taste never was my case, so I was pleased to hear the ideas of the same recipe with wild garlic or Tuskan kale. Now is wild garlic time, unfortunately, we haven’t found at the Swabians free growing wild garlic, so we must rely on goods from the supermarket. According to the label it should come from wild plucking and not breeding. 3 servings Ingredients:
3 tablespoons pine...
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The Japanese discovered the schnitzel for themselves, albeit shortly after the war and presumably through German-Americans, possibly also through German contacts during the war. The standard version is tonkatsu, a slice of pork coated in panko breading. This was later expanded to include a chicken breast, but the pinnacle is chicken katsu, made from a boneless chicken leg.
It's served with vegetables of your choice, short-grain rice,...
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I got the idea from a Facebook post: wild boar meatballs with creamy mushroom sauce, creamed savoy cabbage, and spaetzle by Harald Mahr. I made wild boar meatballs with a creamy porcini mushroom sauce and potato dumplings. 2 - 3 servings Ingredients:
Meat balls:
500g wild boar goulash
1 stale bread roll, soaked in water, the water squeezed out
50g onion, roughly chopped
1 egg
salt
pepper
1 tbsp oil
Sauce:
1/2 tbsp flour
1 tbsp tomato...
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That was another bad buy, I wanted meat for Vindaloo. I haven't cooked in ages, and I had something with lamb in the back of my mind. But no, the lamb one was Rogan josh, also an Indian curry. Vindaloo is usually cooked with pork. So the two lamb shanks were just lying around. Freeze or use up? Use up. The next question was how to prepare it? Another braised dish with port and red wine? No, a tomato sauce made from sun-ripened...
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Indian food, if you can talk about at all so many regions, is something that is rarely ours. Personally, I really like better Indonesian, which is a mixture of Indian and Southeast Asia cuisine. But once a year it must then be the authentic Indian cuisine. Which is, of course in a homemade compilation again not quite right. But, and this is most important, it tastes like in my former Indian favorite restaurant in Frankfurt/Main...