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This is a typical German meal in a traditional restaurant. My sweetheart chooses it very often because she doesn't normally get it at home. That's because I think pork tenderloin is wobbly meat. Everyone knows the saying, if you don't work, you shouldn't eat. This supposedly comes from the years of civil war that followed the Russian October Revolution. I reinterpreted the saying to mean that pork tenderloin is a muscle that doesn't...
Sorry, only in German. Das war mal wieder ein Zufallsfund in unserem Marbacher Anzeigenblättchen. Wengerte auf Probe? Ich kenne aus der Pfalz den Ausdruck Wingert für einen Weingarten, das dürfte also sowas ähnliches sein.
Nach eingehender Recherche stellte sich das als ein Projekt dar, bei dem (Hobby)Winzer alte, brach liegende Steillagen wieder zum Leben erwecken. Das sind inzwischen an die 60 Menschen, die eine fast vergessenen Kultur...
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This is a cooking method for light meats such as veal, poultry, and fish. The food is seared in a small amount of fat without browning and then deglazed with a little salted water. The method is similar to steaming (poelieren/poêle), but with such short cooking times for fish, I consider using the oven a waste of energy.
The recipe works with all cod relatives and should also work with salmonids (salmon, trout, char).
You might be...
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There are countless variations of beef rouladen in Germany. They are stuffed with minced meat, mushrooms, eggs and what ever. But there is one classic stuffing that is known throughout Germany, bacon, onions and gherkins. However, the Hessians would not be Hessians, if there is not a contrast to the rest of Germany. Throughout Germany, the ingredients for the stuffing are cut into small pieces. The bacon is in cubes or thin slices,...
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The Pfälzer Dampfnudeln belong to the extended family of yeast dumplings like the Austrian Germknödel, the Bavarian steamed noodles, the Buchteln and yes, the Russian pelmeni are also part of it, mostly in savory form. The sweet variants all have in common that they are cooked in milk.
This is where the Palatinate steamed noodles come into play, they are cooked in salted water. To do this, the water is allowed to evaporate and a...
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Palatinate wine foam sauce is the sauce to the Palatinate steamed noodles. They can also be used for other warm desserts. but it is an essential part of the steamed noodles. For children, the alternative is the vanilla sauce. 4 servings Ingredients:
500 ml dry Palatinate Riesling
250 ml of water
1 teaspoon foodstarch
2 eggs, separated, whites beaten until stiff
50 grams of sugar Preparation:
Remove a little from the wine-water...
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There are two versions of this recipe, with and without additional potatoes. Of course, both factions insist on cooking the original recipe. The origin is, as usual, in the dark. I don't know how old the recipe is, it may very well have existed before the potato was introduced to Europe. Therefore, this recipe would be the original. However, advocates of the potato theory place the recipe in the early 19th century and would therefore...
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A classic with a good glass of dry white wine. I always recommend to the appropriate regional wine ... before our move that was a Hochheim Riesling (Hock in UK), now a Wurttemberg Riesling.
Addendum: The recipe was originally called baked Camembert. We've since experimented with various low-fat cheeses especially for my sweetheart. Now she's getting a baked Limburger from the Allgäu region. It has only 4% fat, but still melts like a...
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Swedish meatballs seem to be a kind of staple food for Swedes; supermarket shelves in Sweden are full of pre-packaged meatballs. You can also buy them at any IKEA around the world.
They're usually made from a mixture of ground beef and pork (1:1), less often from pure ground beef. I'm currently experimenting with different types of meat to avoid using pork for my sweetheart. So it was perfect timing that she brought home some ground...
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Shashlik is actually known as a skewer. Original from the Caucasus this is marinated meat on skewers and grilled. In Germany they make a skewer with bacon, kidneys, pork, peppers and onions, which is cooked in a shashlik sauce.
Just ask yourself, why does that have to be on skewers, if that is anyway braised in a sauce. So I fried all the solid ingredients in olive oil and then braised in crushed tomatoes.
Additional spices such as...
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