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The idea actually came about when I wanted to make a Pollo fino, a boneless chicken thigh, into a schnitzel with chanterelles. Unfortunately, the Pollo fino I cut myself was much too small. So I cooked the skin, bones and back of the leg into a sauce for the chanterelles and then grilled the drumstick separately from the oven. The deboned thigh was then served as a schnitzel on top, as planned. 2 portions Ingredients:
2 chicken...
E: Pollo fino are the boneless thighs of a chicken leg and can be fried as a small steak or schnitzel, or stuffed and rolled up again and fried.
D: Pollo fino sind die Oberschenkel eines Hähnchenbeins ohne Knochen und kann als kleines Steak oder Schnitzel gebraten werden oder gefüllt und wieder aufgerollt ebenfalls gebraten.
E: You can almost always buy them ready-made from the Swabians here. The previous sentence says "almost". If they are...
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Last Saturday I saw a burger on Hessen television that was made from Hessian ingredients. Instead of the usual burger sauce, a herb cream was made from quark, the burger patty was a German meatball and the cheddar was replaced with hand cheese. As a Frankfurt boy, I then replaced the quark with Frankfurt green sauce and that's how this South Hesse burger came about. 2 portions Ingredients:
2 rolls of your choice, preferably...
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In contrast to trout or char black-forest style, the fish is not breaded like a schnitzel, but only floured. The flour binds non-washable remnants of the mucus and the fish is also nicely crispy on the skin side. 2 servings Ingredients:
2 portion fishes, trout or char
salt
pepper
flour
fat for frying (oil or clarified butter) Preparation:
Wash the fish well, cut off the fins with a kitchen scissor. Who has a sufficiently large pan,...
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This dish is mainly found in the area around Schlitz, a town in the foothills of the Vogelsberg to the northwest.
Bread dough is rolled out flat and spread with a mixture of potatoes, onions and quark. The whole thing is rubbed with a little oil and sprinkled with bacon cubes if desired. 2 servings Ingredients:
200 g fresh bread dough (can be homemade, from a baker or from a baking mix)
500 g floury potatoes, cooked and peeled the...
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'Quer durch den Garten‘ (Across the garden) is a vegetable stew that I know from my two roots, the Palatinate and Hesse. By the geographical proximity to France it is called in the Palatinate also ‚Franzosensuppe‘ French soup.
Stews are typically winter dishes but here the seasonal vegetables are garden fresh processed. In the spring are other vegetables processed than in the middle summer or autumn. So you have the freedom to...
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The WDR (West German Broadcasting) recently broadcast what felt like the 500th repeat of the Vorkoster cooking show, the topic of meat on a stick, i.e. chops, ribs, etc. Among other pieces of meat there was also braised loin spare ribs. In Hesse, we liked to throw it into stews, I had never made it braised. But my sweetheart is from Westphalia, like Björn Freitag too, and so she asked, "Could you make that too? My mother used to...
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Seen in this way, croquettes made from potato dough are the finer big brothers of French fries. Crispy on the outside and soft on the inside, seasoned with salt, pepper and nutmeg. The fries are a bit coarser and only with salt and, to taste, with a little paprika powder.
Croquettes are a wonderful accompaniment to all sorts of meat dishes and taste good both with and without a sauce.
I shied away from making these myself for almost...
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This is an especially popular stew in the Palatinate, because it makes his second name pepper beans all honor. Both pepper and savory give the dish a certain sharpness that helps the Palatinate to his favorite feeling: his thirst. And the Palatinate would not be one, if he is not thirsty.
The name comes from the fact that the beans are not cutted, but broken „gebrockelt“ in order to remove the threads at the side seams (Which...
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This recipe is also a derivative of the lobster sandwich, just like the old recipe. Since lobster is too expensive for something like that here in Germany, I have to use inexpensive shrimp instead.
In the old recipe I used a rouille as a sauce. In Alkmaar I discovered a Sriracha mayonnaise as a sandwich sauce, which I also used in the new recipe. For 1 sandwich Ingredients:
1 hot dog bun
1 knob of butter
1 large lettuce leaf (either...
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