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Pumpkin is a vegetable that needs for my opinion very strong spices to taste reasonably well. In this case, the main taste comes from Indian curry powder. 2 servings Ingredients:
1 tablespoon olive oil
1 onion
1 tablespoon curry powder
possibly 1 tablespoon cumin
possibly chili flakes as desired
700 g Hokkaido pumpkin
500 ml chicken broth
salt
2 garlic cloves
1 thumb-sized piece of ginger
pepper
1 slice of toast bread
1 teaspoon...
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From where the dish has the thankless name ‚Fraaß‘ (grub, muck), unfortunately is not known, but it is a very tasty casserole from cabbage and a meatball dough.
This version differs slightly from the original recipe, which contains much more cabbage than minced meat and no caraway and much more bread in the minced meat. I prefer a proper ‚Frikadellen‘ (meatball) dough in which the butcher and not the baker wins. 4 servings...
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This is a preparation of a simple Burgundy roast with the so-called "young bull meat" from the supermarket. The meat becomes very tender due to the long cooking process and the fat deposits prevent it from becoming dry.
Meat that has been aged for at least 3 weeks can certainly be prepared as a steak or as a medium rare roast, similar to an English roast beef. 2 servings Ingredients:
500 g beef neck
3 tbsp neutral oil
1/2 tbsp...
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This was originally a dish to process too much cooked pasta. The youth of today ask, too many cooked noodles, is this possible? I also remember have eaten a pack of Miracoli for 3 servings alone. When you get older, that’s quite impossible. Ok, I cooked macaroni for this dish because there were not any ready made noodles left.
There are different variations of the ham pasta, for me fried noodles with ham and eggs are the original...
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The recipe has less to do with the good old German pea soup, this is a stew which saturates and warms on cold days. The basis is a strong broth from a pork knuckle, which also in small cuts is in it. A lot of taste also bring smoked bacon, onions and soup vegetables, all together in lard strongly fried. Additional to this is the use of two pea varieties, peeled dried peas for the basic flavor and frozen peas for the freshness. 6...
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In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or mashed potatoes. Palatinates like to eat their coarse bratwurst, fresh ‚Saumagen‘ (pig’s stomach) from the boiler or fried in slices and liver dumplings („Lewwerknepp“). Someone came up with the idea to unite the three dishes to the Palatinate Trinity,...
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This is a recipe from the early 1980s from the cookbook series „Menü“ by Bertelsmann publishing. That should come from the Spanish part of the Basque country, but whether it is authentic, only the gods or the Bertelsmann publishing house knows.
With the ingredients, I worked rather free muzzle and in the preparation I have chosen my own way. Instead of stewing the whole thing in the pot, I spread the vegetables in a casserole...
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The German word "Steinbeißer" is a bit misleading. Steinbeißer is a freshwater fish that is found in Europe and Asia and is a protected species. Some marketing specialist came up with the idea of calling the four species of wolffish "Steinbeißer" because it sounds so great. For me, it's a noble fish, regardless of whether you call it a Steinbeißer or a wolffish.
Let's move on to the beure blanc. This is a classic French...
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Dead Grandma is a dish that is mainly popular in the "new" federal states, i.e. in the area of the former GDR. But why dead grandma? Rumor has it that it was invented by an imaginative student in the cafeteria because of its appearance.
The original dish uses black pudding with groats. That was too complicated for me. Our local discount store sells canned sausages from the Eifel region that produce exactly the same result. It...
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The stramme Max originally comes from the Saxon and Berlin cuisine, but is now widespread throughout Germany.
Originally it was simply a bread with raw ham and sunny side fried egg. There are countless variations with raw and cooked ham, even meat loaf (Leberkaese) is now on the menu.
For health reasons, I made a low-cholesterol version with bresaola, the Italian beef ham, and without egg yolk. 2 servings Ingredients:
2 slices of...
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