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The Italian classic pesto is usually made with basil. The taste never was my case, so I was pleased to hear the ideas of the same recipe with wild garlic or Tuskan kale. Now is wild garlic time, unfortunately, we haven’t found at the Swabians free growing wild garlic, so we must rely on goods from the supermarket. According to the label it should come from wild plucking and not breeding. 3 servings Ingredients:
3 tablespoons pine...
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The Japanese discovered the schnitzel for themselves, albeit shortly after the war and presumably through German-Americans, possibly also through German contacts during the war. The standard version is tonkatsu, a slice of pork coated in panko breading. This was later expanded to include a chicken breast, but the pinnacle is chicken katsu, made from a boneless chicken leg.
It's served with vegetables of your choice, short-grain rice,...
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I got the idea from a Facebook post: wild boar meatballs with creamy mushroom sauce, creamed savoy cabbage, and spaetzle by Harald Mahr. I made wild boar meatballs with a creamy porcini mushroom sauce and potato dumplings. 2 - 3 servings Ingredients:
Meat balls:
500g wild boar goulash
1 stale bread roll, soaked in water, the water squeezed out
50g onion, roughly chopped
1 egg
salt
pepper
1 tbsp oil
Sauce:
1/2 tbsp flour
1 tbsp tomato...
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That was another bad buy, I wanted meat for Vindaloo. I haven't cooked in ages, and I had something with lamb in the back of my mind. But no, the lamb one was Rogan josh, also an Indian curry. Vindaloo is usually cooked with pork. So the two lamb shanks were just lying around. Freeze or use up? Use up. The next question was how to prepare it? Another braised dish with port and red wine? No, a tomato sauce made from sun-ripened...
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Indian food, if you can talk about at all so many regions, is something that is rarely ours. Personally, I really like better Indonesian, which is a mixture of Indian and Southeast Asia cuisine. But once a year it must then be the authentic Indian cuisine. Which is, of course in a homemade compilation again not quite right. But, and this is most important, it tastes like in my former Indian favorite restaurant in Frankfurt/Main...
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As the saying goes, the pasta is not waiting for the sauce but the sauce is waiting for the pasta. Which is not easy with such a delicate food like mussels. So I cooked the tomato sauce first, then heated the pasta water. In the time when the pasta is cooking, I reheated the tomato sauce, added the mussels and turned off the heat. As a result, both the pasta and the sauce were finished at the same time and had to be mixed only after...
This text is only available in German.
Durch Mund zu Mund Propaganda sind wir auf einen kleinen, schnuckeligen Käseladen in Pleidelsheim, einem Nachbarort aufmerksam gemacht worden. Den haben wir heute Morgen besucht und wir waren überwältigt von so einem Juwel ganz in der Nähe. Auf den Bildern ist nur die direkte Verkaufstheke zu sehen, an den Außenwänden waren noch eine Menge Regale mit Feinkost, edlen Schokoladen und Weinen.
Die...
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The chicken paprikash comes probably from the Hungarian Pannonia and was originally cooked with a hen only. The recipe is in the North American region well known by a family soap with Eva and Zsa Zsa Gabor in the 1960s. In the picture actually homemade Tarhonya should be with, I used orzo this time.
Addendum: I made the recipe a bit slimmer by replacing the lard with canola oil. 4 servings Ingredients:
1 chicken of 1.2 kg
3 tbsp...
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Grilled pork knuckle
The pork knuckle is also a traditional Oktoberfest dish. It is grilled like the ‚Wiesnhendl‘ on upright heaters on long skewers. The knuckle is perfect through the crispy crust that forms during grilling if the knuckle has either very long layed in water or was pre-cooked. Again, the same method of applying spices is used as on the ‚Wiesnhendl‘ and ‚Steckerlfisch‘ by liquid or brown butter is mixed...
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In and of itself, the recipe is a contradiction in itself. Shashlik is meat skewers at all. Now I have already removed the meat and vegetables from the skewers and made a pot out of them. To make it vegan, I simply replaced the meat with mushrooms. Vegetable oil, mushrooms, onions, peppers, garlic, tomatoes and vegetable stock = vegan.
And if you absolutely need a skewer for shashlik, just put mushrooms, onions and peppers on a...
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