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In contrast to the minestra, which is eaten in a wide variety of forms throughout Italy, the minestrone is limited to northern Italy and is one of the primo piatti, the starters. With potatoes and pasta, it serves the same purpose as pasta, it fills you up. The subsequent Secundo is then just a palate tickler made of fish or meat.
Recipes keep appearing in cookbooks and on the Internet that set the individual vegetable components in...
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A few weeks ago I was once again on the shelf with the dried beans, peas and lentils. A pack of beluga lentils fell into my hands. Of course, you can't cook simple lentil soup out of something like that, so a special recipe has to be used for it.
In the past I had often conjured up a salad from peas, chickpeas from Arabia have now also arrived in German salad bowls, so why not a salad made from beluga lentils? It's good that I looked...
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Here in the north of Stuttgart (and south of Heilbronn) we have some delivery services that deliver the schnitzel forest master style. This is supposed to be with chanterelles, which are in small amounts in the season in, but are mostly Chinese stick sponges from the jar.
It's chanterelle season here in Germany, so I once cooked my own forest master schnitzel, which deserves this name. 2 servings Ingredients:
2 tablespoons oil
1...
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No truffles are meant by noble mushrooms, but chanterelles and porcini mushrooms. Of course, this also includes all other varieties collected in the forest and meadow, I would only keep my distance from cultivated mushrooms.
I had cooked this after a visit to the Kleinmarkthalle 2003 from a chicken breast with bones and fresh porcini mushrooms and should actually be repeated from time to time. Somehow that never worked. Either there...
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I know, headcheese is not unknown in the US. I’ve often seen Anthony Bourdain eating headcheese in his episodes of ‚No reservation‘ in the US and around the world.
Making headcheese by yourself, gives an additional kick on the taste and you always know, what you eat.
In Germany there are 3 well known ways, to eat headcheese (unless as cold cut on a buttered bread): With a vinaigrette and lots of diced onions, with a remoulade...
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In the summer, when the green beans are ripe, such stews were a real treat to deal with the huge amounts of beans and tomatoes that ripened almost at the same time. Some could be preserved in jars, some were frozen. So you always had a bit of summer on your plate, even in winter. What I don't put on my plate are the lactofermented beans. I hate the smell when you open the jar. The third part was mostly not so good looking with brown...
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That was another kind of hasty job, there were still about 150 g of beef strips for quick frying lying around in the fridge. Now 150 g is not exactly a lot for 2 servings. So the alternatives were more meat or something else to lengthen the whole thing. Bacon was still there, so was cream and I bought 250 g of brown mushrooms as well. There was also Fusili and the meal was perfect. 2 servings Ingredients:
150 g beef for short frying,...
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As we get older, our appetite is no longer sufficient for a proper appetizer. That's why I ordered spoons like the ones used in the TV show "The Taste" online.
So far we have only served relatively trivial culinary things with it. So that the spoons don't just lie around in the cupboard most of the time, I'm now thinking of somewhat more complex appetizers for them.
This is basically replicating our champagne breakfast, which we...
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When my two sons were relatively small, towards the end of the 1980s, it was always a highlight for the kids to go eat at a KFC. Because of the discovery of ADHD by my younger son, I no longer wanted to feed my kids with monosodiumglutamate because that stuff also acts as a neurotransmitter and thus promote ADHD, so I moved on to make the chicken pieces myself.
A few changes have been made over the years. Cornflakes can only be...
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I took up the idea of the 3 in Weckla (3 in a bun) and pimped it up. This is a specialty from Nuremberg and means 3 Nuremberg sausages in a bun, usually with mustard. This is put directly on the hand for the little hunger and eaten while standing or walking and it's definitely tastier than a sticky sweet rice pudding from the Müller company (a large German dairy).
I made 5 out of the usual 3 and enriched it with some healthy salad....
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