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German pancakes are the middle of American pancakes with yeast or baking powder and the French crepes. Thinner than American pancakes and thicker than crepes. In the batter comes only less salt, so you can stuff it with sweet or hearty things. On the pictures you find pancakes with hazelnut/chocolate cream. Not with Nutella, we used a cream without palm fat and the other with maple syrup. 2 servings Ingredients:
300 g flour
2...
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At the Oktoberfest this is a snack with a bread roll or a pretzel. At home you can make a full meal together with fried potatoes.
Regensburg sausages are about the size and thickness of a Munich Weisswurst. The base is finely chopped, like Wiener or Bologna with coarse meat inlay. They can be roasted and grilled, but they taste best when they are gently heated in water. This sausage salad shows that you can of course also eat them...
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The grilled duck is part of Oktoberfest like knuckle, chicken and skewered fish. Theoretically, it is given the same seasoning as these dishes. Everyone can decide for themselves whether they should add additional fat, such as butter, to an already very fatty duck. I simply sprinkled them inside and out with salt and pepper and it was good.
I briefly considered actually grilling it on the charcoal grill, but why bother when they're...
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The skewered fish is also a culinary Oktoberfest attraction like the whole roasted ox. For this purpose, a long pit of 20 – 30 cm depth is excavated and filled with charcoal. When white ash is on the charcoal, the skewered fish are stuck in the ground before the fire and grilled on both sides. Use mackerel, trout or native Alpine Renken (Egli in Switzerland) as fish.
Serve with the good Bavarian potato salad. 2 servings...
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With different ingredients, the recipe is at home almost all over Italy. What the recipes has in common is that the chicken or poulard is fried and then stewed in a tomato sauce for a long time. The version I had was cooked with Supreme, the chicken breast with the 1st wing bone and especially with the skin. Since I didn't really like the cooking times for chicken breast, I simply replaced them with chicken legs.
The original is...
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The teriyaki meatballs, like the chicken skewers, are now known throughout Southeast Asia. They are usually put on skewers and eaten as finger food. In my recipe I decided to eat this with a knife and fork without sticky fingers.
To get this out of the way, this is my recipe and it can only be used as an idea for an Asian recipe and therefore has absolutely nothing to do with any "but the original says that you...". I like to repeat...
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A very interesting combination, seafood with a pork sausage. I got the tip from a young salesman in an Italian deli who probably comes from Reggio Calabria.
Nduja is a soft raw sausage from Spilinga in southern Calabria, a good third of is from chili, which comes from Peperoncini di Calabria with Protected Origin. It is part of the salami family, but is also smoked, which is rather unusual in Italy. The name derives from the French...
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The cap of rump is a part of the beef leg, which former used to only be served cooked in Germany. A lot more happens with this cut these days. Since it is very lean (apart from the thick layer of fat on the surface, which you can cut off), but does not dry out as easily as many parts from the leg and shoulder, it is now also very popular as beef roast or sauerbraten. From Brazil comes a new trend to cut steaks, the so-called picanha....
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Where does the term „Diebschen“ dates is unknown. The shoemaker sauce comes from the middle-Hessian-urban master craftsman status, who could afford during the week a piece of bacon or the Hessian kind of salami.
This recipe describes the full version as a main dish. However, it is also possible to make only 1/4 of the recipe with table tennis great dumplings as part of my Hessen Tapas. 4 servings Ingredients:
1 kg potatoes
2...
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This is not a menu in the classical sense, as all dishes simultaneously come to the table. I have selected a colorful spectrum from Central and South Hesse, the Aale Wurscht actually comes from North Hesse. They have also the Diebchen but with Duckefett (A lard based sauce with much more fat, than mine).
Six dishes in small format make full and this were
Spundekäs from the Rheingau
Hand cheese with music from all over Southern Hesse...
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