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Recipes like the farmer’s breakfast is available in almost all parts of Germany. In Berlin it is made with sausage leftovers and is called Hoppel-Poppel, in Bavaria and Austria, it is made with roast leftovers of beef, pork or chicken and called Gröstl, each with the name of the meat used in advance (eg. Hendlgröstl) and in the north without the gherkins they are simply fried potatoes. This is the Hessian variant. 4 servings...
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Slavinken is Dutch for salad finches. These were actually songbirds, wrapped in bacon and served on a bed of lettuce. At some point, people apparently realized that songbirds were becoming increasingly rare and placed them under protection. Presumably at the same time, they came up with the idea that the whole thing would taste just as good with a ground meat mixture.
Today's recipe uses mixed ground meat (beef/pork); I made it with...
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To stuff vegetables, might have been invented independently anywhere in the world. The present form comes from the Middle East, probably invented from settled Arabs. The Turks made use of this technique with enthusiasm and also in Egypt are Mashi (stuffed grape leaves, stuffed peppers and tomatoes) a very popular food.
The Turks on their march through the Balkan countries had this recipe probably in their saddlebag and so it came to...
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To quickly make chicken soup, you can sometimes resort to chicken parts in a pinch. Unfortunately, the broth isn't as rich as one made from a real chicken. In this case, I used a 1 kg package of chicken drumsticks. Most of the vegetables (leek, celeriac, carrot, parsley root) were still slumbering in our refrigerator vegetable drawer. The broth was made from the cleanly trimmed skins and the meat.
The meat was removed from the bones...
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Currywurst is one of the most popular snacks in Germany.
The invention was attributed to Herta Heuwer, Berlin 1949. In this time natural casings were rare, so her butcher experimented with a sausage without peel, which is still the most popular sausage for Currywurst in Berlin. In East Berlin the first snack bar was Konnopke, who made Currywurst in the GDR since 1960. This snack bar still exists.
There are two other regions in...
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Gyros/Döner is a marinated meat cooked on a vertical skewer. Originally only mutton, now calf or poultry in Germany. Since Greece was largely Christian even during the Turkish occupation, the dish was prepared with pork.
But who has such a rotisserie at home? So you cook the whole thing in the pan. 4 servings Ingredients:
800 g pork neck, cut into strips
1 large onion, cut into strips
3 tablespoons of olive oil
2 tbsp whole cumin...
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The direct translation meat salad is misleading. It’s not made with meat but with Lyoner, a very finely grounded boiled sausage from pork, veal or poultry, often in a mixture of two kinds of meats, then called Kalbslyoner or Geflügellyoner. The sausage meat is often stuffed with pepper bells (Paprikalyoner), cooked ham (Bierschinken), eggs or heart (Herzwurst). Several sorts are sold together as Aufschnitt (cold cuts). In the...
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A lovely recipe for spring: tenderly aged beef steak, roasted asparagus, and potatoes. I used a hanging tender that had been aging vacuum-sealed in our 0°C refrigerator drawer for about eight weeks. Of course, any beef steak would work, too. The green asparagus barely needs peeling, so it was the first choice. Roast potatoes (raw potatoes, precooked potatoes make fried potatoes) served as a filling side dish. The whole thing was...