Cassoulet
↓Deutsch Cassoulet is a stew from the Languedoc. It consists mainly of white beans and in its simplest form with cured pork and sausages. Here we have a nobler version…[...]
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Merguez – North African beef brats – Nordafrikanische Rinderbratwürste
↓Deutsch Merguez originate originally from the Maghrebian North Africa Tunisia, Algeria and Morocco. After the Algerian war between 1954 and 1962 escaped Algerians, but also by other North African emigrants,…[...]
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Tabbouleh – Syrian Bulgur Salad – syrischer Bulgursalat
↓Deutsch I originally classified the dish in North Africa because the salad is also made with couscous. Hence this combination with the Merguez, which definitely comes from the Maghreb. No…[...]
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Seafood platter – Meeresfrüchteplatte
↓Deutsch This plate has arisen some years ago on New Years Eve from a spontaneous purchase in the Frankfurt Kleinmarkthalle (small indoor market). Since that time it has become a…[...]
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Deer roast from the leg – Hirschbraten aus der Keule
↓Deutsch This is the classic German roast with a correspondingly long cooking time in contrast to the meat from the back, which is roasted today rather with a much shorter…[...]
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Beef Chow Fun – Beef Broccoli stir fry – Rindfleisch Broccoli Bratnudeln
↓Deutsch The inspiration for this recipe came from Omnivore's Cookbook. But it would not be my recipe if I had taken it 1:1. Already while I was reading the article,…[...]
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Dibbehas
↓Deutsch The title of this recipe means a hare in a pot in Hessian dialect. This recipe is with Assmanshausen Pinot noir, but also from Rhine Hesse in now Rhineland…[...]
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Scrambled eggs with bacon and potato salad – Speckei mit Kartoffelsalat
↓Deutsch A hearty but refined dish. There is no claim that a scrambled egg is actually a simple thing. The change between raw and dry egg is sometimes a matter…[...]
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Pork neck in Riesling wine – Schweinekamm in Riesling
↓Deutsch This is a very old recipe from the Rheingau, recognizable by the fact that the ingredients are all cut bite-sized. The origin is probably still before the 30 Years…[...]
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Beef tongue in horseraddish sauce – Rinderzunge in Meerrettichsauce
↓Deutsch A whole cured beef tongue is too much for us two people, so it is divided into three parts. The first third turns into tongue in port wine or…[...]
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