↓Deutsch Pumpkin is a vegetable that needs for my opinion very strong spices to taste reasonably well. In this case, the main taste comes from …
Hessian Fraass – Hessischer Fraaß
↓Deutsch From where the dish has the thankless name ‚Fraaß‘ (grub, muck), unfortunately is not known, but it is a very tasty casserole from cabbage …
Beef neck as roast – Rinderhals als Braten
↓Deutsch 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 …
Ham noodles – Schinkennudeln
↓Deutsch This was originally a dish to process too much cooked pasta. The youth of today ask, too many cooked noodles, is this possible? I …
German pea pot – Erbseneintopf
↓Deutsch The recipe has less to do with the good old German pea soup, this is a stew which saturates and warms on cold days. …
Palatinate plate – Pfälzer Teller
↓Deutsch In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or …
Basque chicken – Baskisches Huhn
↓Deutsch This is a recipe from the early 1980s from the cookbook series „Menü“ by Bertelsmann publishing. That should come from the Spanish part of …
Poached wolffish in Beure blanc – Pochierter Steinbeißer in Beure blanc
↓Deutsch The German word „Steinbeißer“ is a bit misleading. Steinbeißer is a freshwater fish that is found in Europe and Asia and is a protected …
Tote Oma
↓Deutsch 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 …
Strammer Max
↓Deutsch The stramme Max originally comes from the Saxon and Berlin cuisine, but is now widespread throughout Germany. Originally it was simply a bread with …