↓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 …
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 …
Fried chicken – Brathähnchen
↓Deutsch Because you can buy on every corner ready grilled chicken now, it’s a bit out of fashion to make it at home. So why …
Noodle casserole – Nudelauflauf
↓Deutsch This recipe is sometimes referred as ham noodles. But these are completely cooked in the pan and certainly without cheese. This is a noodle …
Our visit to Frankfurt at autumn/fall 2019 – Unser Besuch in Frankfurt im Herbst 2019
On Monday, the 7th of October 2019 we went back to the old hometown Frankfurt/Main. It had to be filled again the supplies of Hessian …
Italia meets Swabia, a fusion of an Italian chanterelle sauce with Swabian spaetzle – Italien trifft Schwaben, italienische Pfifferlingssauce mit schwäbischen Spätzle
↓Deutsch Actually, this is a leftover meal, in which I’ve used so many legacies of my sweetheart and whatever was left in the fridge. I …
Beef salad – Rindfleischsalat
↓Deutsch The recipe is a leftover use for boiled beef, which has already been boiled for a soup. By the strong seasoning with mustard and …
Genuine Wiener schnitzel – Echtes Wiener Schnitzel
↓Deutsch A real Wiener Schnitzel is made of veal from the thick flank, the top side or the back. That applies at least in Austria …
Shakshuka
↓Deutsch Shakshuka comes from the North African area and was probably brought to Israel by Maghrebi Jews, where it is considered as a kind of …
Chanterelle sauce with potato dumpling – Pfifferlingssauce mit Kartoffelknödel
↓Deutsch Forest or meadow mushrooms in a sauce are available as a recipe in countless variations. This is especially about chanterelles in a gravy with …