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In contrast to "Fleischsalat", sausage salad is only dressed with vinegar and oil or a vinaigrette. The main distribution is in southern Germany below the "Weißwurst" equator, the river Main. The most widespread is the sausage salad described here, but there are also countless variations such as with Regensburg sausages in Bavaria or with black pudding in the Swabian region. 4 servings Ingredients:
600 g bologna fine or coarse or a...
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In my blog post "Simple Pizza" I focused on the dough, so the topping was secondary. A new post about pizza is also about the topping. Here we are talking about the Pizza Diavolo. It consists of tomato sauce, mozzarella and a spicy Calabrian salami. The salami is of course quite expensive, so our delivery services usually replace it with a moderately hot Hungarian salami or chorizo, which is also quite inexpensive. You usually look...
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The recipe comes from Amatrice, a village in the Lazio to the border with the Abruzzi. The area was in 2016 again, unfortunately, in all headlines due to the terrible earthquakes, which occur there again and again. To help the population, countless restaurants around the world put the dish on their menu and donated about € 2, – of their proceeds.
The origin is a whole family tree of dishes. Let's start with the spaghetti cacio e...
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Basically, the Frankfurter Schnitzel is simply a large pork schnitzel with Frankfurt green sauce. The usually served side dish is fried potatoes and also a seasonal salad or vegetable.
In restaurants, the green sauce is usually served separately in a sauce boat so that the breading of the schnitzel does not become soft. At home, if you serve the whole thing immediately after serving, you can also put the sauce on the plate. 2...
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The dirty potatoes are a Palatinate specialty made from fried potatoes, mixed with home-made black pudding and liver sausage. You need very strongly seasoned sausages like in the Palatinate and southern Hesse.
I expanded the whole thing a little more towards a farmer's breakfast by mixing in eggs. 2 servings Ingredients:
2 tablespoons oil
400 g potatoes cooked the day before, peeled and sliced
1 large onion, cut into strips
200 g...
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This is not really a recipe but rather a compilation, which is very popular in the Palatinate. Nothing is higher for the Palatinate than his homemade sausage, even if he goes to the butcher, he demands homemade. This came from the earlier house slaughter, where the main types of sausage were liver and blood sausage and brawn.
House slaughter is hardly possible due to the „beloved“ EU bureaucracy, so you can be happy to have a...
Sorry, only in German. Langen in Hessen feiert einmal im Jahr am letzten Wochenende des Junis sein Brunnen- oder Ebbelwoifest. Dabei wird pünktlich am Freitag ab 18.00 Uhr Apfelwein (Ebbelwoi) aus dem Brunnen ausgeschenkt. Dazu sind die umliegenden Straßen voll mit Buden für Klamotten und Essen, dazu kommen diverse Fahrgeschäfte. Der Ebbelwoi kommt natürlich nicht direkt aus dem Brunnen, sondern wird von Fässern mit extra Leitungen zu...
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This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as much as the hollandaise sauce and the boiled potatoes to. The sauce can also be a Bearnaise, the ham is also variable. I prefer a smoked and an air-dried raw ham and an un-smoked cooked ham, which is very difficult to find in Swabia.
Addendum: The smoked raw ham has now been dropped from the program. There...
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On Thursday (Ascension) we had a really nice nostalgia BBQ. It was Pentecost Monday, I was only a week together with my sweetheart and I spent a wonderful afternoon and evening with three lovely ladies. I had specifically developed recipes that differ from the usual steaks and sausages. There were skewers with shrimps and then Viktoria sea perch, which I for ecological reasons no longer use, instead with coalfish, plus a red garlic...
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The Vaba restaurant in Murr an der Murr is apparently run by Albanians from Kosovo. The menu, unsurprisingly given its geographical location, resembles a former Yugoslavian menu.
We both had Qebapa, a Croatian/Serbian cevapcici with steak fries, salad, kajmak, and ajvar.
The service was very friendly and we got pizza bread with a spicy paprika cream.
The young man said, "See you next time," and that will definitely be the case.
A...
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