↓Deutsch A brief explanation for English speakers: The Limes is not a citrus fruit; 2000 years ago it was the border between free Germania and …
Stuffed pork belly – Gefüllter Schweinebauch
↓Deutsch In Germany, pork belly is usually stuffed with a meatball mixture. Here I took a different approach because I saw a picture somewhere on …
Leipziger Allerlei
↓Deutsch The Leipziger Allerlei is an old classic and was probably part of the original Saxon (court) cuisine. With the right ingredients, this is a …
Pork rind stomach salad – Schwartenmagensalat
↓Deutsch I recently bought a pack of two slices of Palatinate Schwartenmagen (pork rind stomach) at a Netto market. Taste: A Swabian butcher imagines what …
Vongole mariniere
↓Deutsch The recipe is based on the well-known Moules ala mariniere (fisherwoman-style mussels). Differences are the vongole or clams used and I used some Italian …
Chili beans – Chilibohnen
↓Deutsch My chili beans are somewhat similar to the baked beans. Baked beans, in their simplest form, are white beans in tomato sauce. On the …
Onglet – Hanging tender – Nierenzapfen
↓Deutsch Three names, same cut. Onglet in French, hanging tender in English and Nierenzapfen in German. This is a part of the diaphragm that used …
Simple rice pudding – Einfacher Milchreis
↓Deutsch You can probably find such a rice pudding anywhere where milk is produced. This is just as quintessentially German a food as you can …
Beef hammer
↓Deutsch A real men’s meal (also suitable for butcher’s shop assistants 😎) is the beef hammer. The piece is cut from the boned shank, i.e. …
Freestyle tomato sauce – Freestyle Tomatensauce
↓Deutsch Ideas from the three most famous tomato sauces, right after the Napoletana, Arrabiata, Puttanesca and Amatriciana, have come together here. One day a piece …