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An essential accompaniment to the Palatinate jacket potatoes is, besides the Hausmacher sausage, the white cheese, which in other German regions is simply called herbal quark/curd cheese. In the simplest case, quark is either mixed with chives or spring onions and salt and allowed to marinate for one hour. You can enrich it with garlic and chili pepper, but this is no longer original Palatine.
If you e.g. live in the U.S. and can not...
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These are typical East Asian fast food dishes, which are often sold at street stalls. It is actually the same dish and can be prepared with cooked rice or soaked wheat noodles. According to my Indonesian cookbook by Sri Owen, Indonesians and Chinese are blaming each other for this recipe, so I suspect that Chinese immigrants to Indonesia have taken their recipe to Indonesia and developed it there using typical Indonesian...
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The English breakfast is an institution in all Anglo-Saxon shaped countries and has also found its way into the international cuisine.
It always consists of fried eggs with fried bacon and mostly the small breakfast sausages, the Bangers. These I have replaced with Nuremberg sausages. Very often is a vegetable there, mostly fried tomatoes but I’ve seen it already with gherkin. In England and the United States are almost baked beans...
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Rutabaga unfortunately have a bad reputation in Germany, which still stems from the notorious rutabaga winter 1916/1917 in Germany during the First World War. Even in the first years of hunger after the Second World War, the rutabaga were again the first choice to alleviate the food shortage.
In the 1990s, the rutabaga suddenly became sociable again and I just tried this stew and with enough good ingredients, they are very...
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It goes again to the autumn and autumn is known as stew time. What we had long ago, was a chicken soup or stew.
As described in the previous post, we have a lot of chicken stock and, inevitably, chicken meat. Half of a huge greens was overcooked to the taste of the broth, the other half came cut small in the chicken stew. In contrast to the original recipe, the chicken was about 3 kg and we had the half. Thus, there were 4 servings...
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Kale is considered here in Germany as a German specialty. In fact, it is more widespread than is generally believed here. It is the closest relative of the cultivated wild cabbage and is known since the 3rd century BC in Greece. Many European nations introduced it already at early days of colonization in America. 2014 there was a real culinary hype in the US on kale.
To get back to Germany, kale is a specialty in Lower Saxony,...
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Here we have a solid Swabian inn with typical Swabian specialties. It starts with Flädlesuppe (pancake soup) and continues with Wurstsalat (sausage salad) with Schwarzwurst (black pudding) and culminates in Swabian Zwiebelrostbraten (onion roast beef). This is flattened like a schnitzel and cooked medium upon request. The sauce consists of braised onions in a homemade gravy. And believe me, I've always been able to taste when...
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The red herring salad is known both in Germany and in Sweden. In Germany, however, on the other hand is used rather sour cream, in Sweden sweet cream.
In Sweden, it is almost always a part of the smorgasbord, in Germany rather the hangovers food on New Year’s Day and Ash Wednesday. Therefore, in Germany also jacket potatoes or boiled potatoes are the usual side dish. 4 servings Ingredients:
4 Matjes double fillets or 4 watered salt...
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The Munich Weisswurst is alleged to occur on February 22, 1857 from a failed veal bratwurst. Opinions are something apart, whether simply the meat was „messed up“ or whether no more sheep cases were available and therefore normal bratwurst cases were used.
The recipe comes really near the taste of the Munich Weisswurst, unfortunately the veal face for the normal man is not to get. The pork rind create as a perfect...
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This pasta is with the easiest tomato sauce ever. In Germany often cooked with tons of herbs but that’s not common in Italy. At most, some basil or parsley leaves are added.
My individual in this recipe: I use a chili pepper instead of black pepper. 2 servings Ingredients:
140 g spaghetti or linguine
1 small can (450 g) peeled tomatoes
1 onion
2 tablespoons olive oil
6 garlic cloves
salt
1 pinch sugar
1 chili pepper (I used a part...
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