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Shashlik is actually known as a skewer. Original from the Caucasus this is marinated meat on skewers and grilled. In Germany they make a skewer with bacon, kidneys, pork, peppers and onions, which is cooked in a shashlik sauce.
Just ask yourself, why does that have to be on skewers, if that is anyway braised in a sauce. So I fried all the solid ingredients in olive oil and then braised in crushed tomatoes.
Additional spices such as...
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Hand cheese is a sour milk cheese, which is widely used in Hesse and the Palatinate and wears the names hand cheese, Mainzer cheese and Harzer roller. Hand cheese, because it was shaped by hand until the 1950s, Mainzer cheese, because that was the main market for the product, which actually comes from southern Hesse. Harzer roller? No idea where this name came from, supposedly originally from the area around the Harz. I consider that...
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The potato pancakes you can find all over in Germany, but always with another name. In the north they are called „Reibekuchen“, in the Rhineland they have „Rivkooche“, in Hesse and Palatinate „Kartoffelpfannkuchen“ or only „Pannekuche“ and the Bavarians have their „Reiberdatschi“.
This recipe is a little more complicated, however, the crispy taste convinced. The crunchiness depends on two factors: On the coarse...
Sorry, only in German. Am Sonntag, dem 09.11.2025 ging es zu Speis&Trank nach Fellbach in die Alte Kelter.
Eine kleine aber feine Hausmesse in einem sehr großzügigen Gebäude. Es war auch hier recht stark besucht, aber lange nicht so überfüllt, wie bei den Frühjahrs- und Herbstmessen auf dem Stuttgarter Messegelände.
Nach dem üblichen Rundgang mit reichlichen Geschmacksproben gab es noch ein Meckatzer helles Bier, bevor wir uns wieder...
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Deviled eggs are actually just hard boiled eggs, whose yolk was enriched with various ingredients such as mushrooms and capers and put back into the eggwhite halves. This recipe is a glorious throwback to the economic boom years of the early Federal Republic of Germany and so abundant in the ingredients, as was customary at that time.
This is a main dish in contrast to the appetizer version.
In the late 1960ies we used this as a...
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In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the grill and the typical side dish Djuvec rice is served. In order to match the German taste, this is served with a mixed salad and French fries, too.
Yugoslavian kitchen was shortly after the Italian the second wave of foreign food, which arrived in...
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Originally pan fish was once a leftover dish, tuning up boiled or fried fish with fried potatoes and a mustard sauce. Unfortunately, the fish was not just treated gently.
Meanwhile, it became a specialty in Hamburg that has found its place on better restaurants.
Actually, all the ingredients are gradually being cooked in a pan. I cook the fish and the mustard sauce separately and add all components together at the end. This has the...
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For health reasons, my sweetheart is supposed to eat no pork, or at least as little as possible. However, I absolutely love Palatinate crumbled beans. So, the goal was to eliminate the pork neck and bacon. The pork neck was replaced with lamb shoulder, and the bacon is cooked separately and only stirred into my serving. To still retain the smoky flavor for my sweetheart, the whole thing was seasoned with smoked salt. 2 servings...
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The Metzelsuppe is a waste product in the production of sausages at a home slaughtering and now it is unfortunately often simply spilled away because no one really likes it more (too fat, too disgusting, etc.).
In earlier poorer times it was highly populate, just because it was fat. In Hesse and the Palatinate therefore, there was the ancient custom of distributing many broth, which arose on the sausage making to the neighbors. In...
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Saturday was formerly the day of the stew. That was in the summer ‚Quer durch den Garten‘, a vegetable soup, and potato soup and at winter alternately pea, bean and lentil soup. The winter variants were not possible without the Frankfurters, which were first documented in 1562 for the coronation of Emperor Maximilian II.
My recipe is slightly different from the original because I do not use broth but a cured pork knuckle cooked...
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