↓Deutsch Djuvec is usually made with pork neck. With chicken, it becomes a low-cholesterol version. The approach is also completely different. I pre-cook chicken legs, then remove the skin, fry…[...]
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↓Deutsch Braising lamb legs also has a long tradition in Germany. Think, for example, of the Odenwald leg of lamb, a recipe that is probably several centuries old. Our Kaufland…[...]
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↓Deutsch These are typical East Asian fast food dishes, which are often sold at street stalls. It is actually the same dish and can be prepared with cooked rice or…[...]
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↓Deutsch This is one of my oldest recipes and at the same time for the simplest pork roast with only six ingredients: pork, fat, onion, water, salt and pepper. The…[...]
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↓Deutsch Autumn = soup time. Today it was time for good old chicken soup again, the broth made from a real soup hen. Not this cheesy little thing made from…[...]
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↓Deutsch We were at the in-house exhibition in Frischeparadies Stuttgart. Unfortunately, we were there much too early, many of the tastings were only just being prepared. We hadn't had breakfast…[...]
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↓Deutsch In principle, this recipe is an adaptation of the Alsatian Coq au Riesling or the Rheingauer Woihinkelsche (wine chicken). Due to our health, some things were left out, e.g.…[...]
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↓Deutsch The Steinbeißer (Cobitis taenia, stone biter) is actually a freshwater fish that is native to Europe and Asia. Here in Germany, fish from the wolffish family are traded under…[...]
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↓Deutsch Saturday was formerly the day of the stew. That was in the summer ‚Quer durch den Garten‘, a vegetable soup, and potato soup and at winter alternately pea, bean…[...]
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↓Deutsch The dish is a colorful journey through the successor states of Yugoslavia, Greece and Turkey. There is also a touch of Arabia with the Baba ghanoush. And I once…[...]
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