Farmer’s breakfast – Bauernfrühstück
↓Deutsch 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,…[...]
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Slavinken with asparagus, hollandaise sauce and boiled potatoes – Slavinken mit Spargel, Sauce hollandaise und Salzkartoffeln
[caption id="attachment_10576" align="alignnone" width="1200"] Slavinken with regular bacon.Slavinken mit normalem Speck.[/caption] ↓Deutsch Slavinken is Dutch for salad finches. These were actually songbirds, wrapped in bacon and served on a bed…[...]
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Stuffed peppers – Gefüllte Paprika
↓Deutsch 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…[...]
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Quick chicken soup – Schnelle Hühnersuppe
↓Deutsch 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…[...]
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Currywurst
↓Deutsch 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…[...]
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Gyros, the Greek answer to doner – Gyros, die griechische Antwort auf Döner
↓Deutsch 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,…[...]
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Fleischsalat
↓Deutsch 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…[...]
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White cheese – Weißer Käse
↓Deutsch An essential accompaniment to the Palatinate jacket potatoes is, besides the Hausmacher sausage, the white cheese, which in other German regions is simply called herbal quark/curd cheese. In the…[...]
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Hanging tender with fried asparagus – Onglet/Nierenzapfen mit Bratspargel
↓Deutsch 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…[...]
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