↓Deutsch
Hand cheese is a sour milk cheese, which is widely used in Hesse and the Palatinate and wears the names hand cheese, Mainzer cheese and Harzer roller. Hand cheese, because it was shaped by hand until the 1950s, Mainzer cheese, because that was the main market for the product, which actually comes from southern Hesse. Harzer roller? No idea where this name came from, supposedly originally from the area around the Harz. I consider that...
↓Deutsch
The potato pancakes you can find all over in Germany, but always with another name. In the north they are called „Reibekuchen“, in the Rhineland they have „Rivkooche“, in Hesse and Palatinate „Kartoffelpfannkuchen“ or only „Pannekuche“ and the Bavarians have their „Reiberdatschi“.
This recipe is a little more complicated, however, the crispy taste convinced. The crunchiness depends on two factors: On the coarse...
Sorry, only in German. Am Sonntag, dem 09.11.2025 ging es zu Speis&Trank nach Fellbach in die Alte Kelter.
Eine kleine aber feine Hausmesse in einem sehr großzügigen Gebäude. Es war auch hier recht stark besucht, aber lange nicht so überfüllt, wie bei den Frühjahrs- und Herbstmessen auf dem Stuttgarter Messegelände.
Nach dem üblichen Rundgang mit reichlichen Geschmacksproben gab es noch ein Meckatzer helles Bier, bevor wir uns wieder...
↓Deutsch
Deviled eggs are actually just hard boiled eggs, whose yolk was enriched with various ingredients such as mushrooms and capers and put back into the eggwhite halves. This recipe is a glorious throwback to the economic boom years of the early Federal Republic of Germany and so abundant in the ingredients, as was customary at that time.
This is a main dish in contrast to the appetizer version.
In the late 1960ies we used this as a...
↓Deutsch
In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the grill and the typical side dish Djuvec rice is served. In order to match the German taste, this is served with a mixed salad and French fries, too.
Yugoslavian kitchen was shortly after the Italian the second wave of foreign food, which arrived in...
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