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This is a dish that usually particularly like children in Germany, unless you have spoiled them the taste of spinach soon enough.
It is usually assumed for the dish spinach, which can briefly boiled and then chopped. The fresh spinach is unfortunately not always to buy and you get to chopped, frozen spinach without spices, which can then thicken with a mixture of cream and starch and season with salt, pepper and nutmeg. 2 servings...
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This is not a traditional German dish, because of the from the French-Italian kitchen coming bechamel sauce. The casserole itself carries but still typical German characteristics. Cauliflower and Brussels sprouts can now designate as typical German cabbage and broccoli was not unknown in Germany until 1914. It may then have been forgotten, but came back with Italian guest workers in the late 1950s.
Cauliflower and Brussels sprouts...
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The cordon bleu is said to be a Swiss invention. The idea cannot be dismissed out of hand, as Switzerland is known for good veal and tasty cheese.
In the past, a pocket was cut into a thick veal escalope, and cheese and boiled ham were then placed in it. Nowadays people prefer thinly pounded veal escalopes from the topside or the loin, tops them with cheese and ham and simply folds the whole thing together.
The name simply means blue...
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This is a heavily trimmed down version of the deviled eggs, served as a cold main course. A vegetable mix of mostly bell peppers, peas and corn is well seasoned and mixed with mayonnaise. The mixture is spread flat on plates and topped with egg halves, which in turn are crowned with caviar.
When it comes to choosing caviar, your wallet is once again the decisive factor, whether you choose real sturgeon caviar, salmon caviar, trout...
Sorry, only in German. Heute war zur Einführung der Eigenmarke der Austern vom Frischeparadies eigentlich ein Austernfestival anberaumt. Leider war ich mal wieder viel zu früh da, die haben ihr Festival wohl gerade aufgebaut.
Also habe ich mir an der Fischtheke ein halbes Dutzend gekauft, um das Festival zu Hause statt finden zu lassen. Die Austern tragen als Herkunft den Mont-Saint-Michel auf der Schachtel. Ich wage allerdings zu bezweifeln,...
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The Frikadelle, the Boulette, the Fleischpflanzerl, the Fleischküchle and whatever else there are all sorts of names in Germany for this fried minced meat structure. Some even suspect the origin of the hamburger in it. It should have been taken along as a travel provisions on the America liner and so have become a hamburger. The crossing of the emigrants lasted at least six weeks and I do not dare to imagine the smell and taste of a...
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Franconian Schäufele is something completely different than the better-known Baden Schäufele. The Baden Schäufele is the thicker part of the deboned pork shoulder, cured and smoked like kassler. In Franconia, the pork shoulder with bone and rind is simply sawn into portions. And let's be honest, it's just a portion-sized pork crust roast. But it has the advantage that the preparation does not take several hours. The result should...
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The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the meat is cut into large pieces, while we Germans prefer the whole roast. 2 servings Ingredients:
600 g beef roast from neck, shoulder or leg
3 tablespoons oil
salt
pepper
½ bunch greens (carrot, celery, leek), diced
1 onion in strips
1 tablespoon tomato...
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Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna Chamber of Commerce has a fixed recipe for this, but hardly anyone follows it. I've seen the most adventurous constructions with mixed minced meat, minced poultry, vegetarian with lentils and whatever else I know. Minced meat is fried, mixed with tomatoes and boiled for 30 minutes. This is then called sauce...
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Pasta al arrabiata is one of the countless tomato sauces available alongside Napoletana. How the name implies, furious means it is hot. What I did not know until June 2019 is that it does not use pancetta but guanciale (air dried pork cheek). I use Italian canned tomatoes as a basis and like one fresh tomato. For the (light) sharpness I liked to use fresh Thai Birdeye Chiles. We now have Italian dried Pepperoncini. 2 servings...
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