↓Deutsch Spaghetti with chanterelles is a perennial dilemma. The perfect combination of chanterelles and bacon in a cream sauce is actually the ideal basis for …
Sauerkraut plate – Sauerkrautplatte
↓Deutsch Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic …
Hamburger
↓Deutsch Are Hamburger from Hamburg? Probably Frikadellen are from Germany. And probably in earlier times the baker and the not the butcher wins (=more bread …
Viennese Juicy Goulash – Wiener Saftgulasch
↓Deutsch The term goulash (Gulyás) is originally from Hungary, and was the name given to the cattle herders of the Puszta. They cooked over an …
Tagine with lamb and green beans – Tajine mit Lamm und grünen Bohnen
↓Deutsch Here we take a journey into Moroccan cuisine with a tagine, the classic clay pot from the Maghreb. The name tagine refers to both …
Moules mariniere – Mussels fisherwoman style – Muschel nach Art der Fischerfrau
↓Deutsch This dish is one of the most delicious mussel dishes because of its simplicity. Onion, garlic, white wine and one or two sprigs of …
Königsberger Klopse
↓Deutsch The dish originated in East Prussia and was named after Königsberg, now Kaliningrad. There, however, it was known as „Sauer Klopse“ (sour meatballs). It …
Dutch apple pancakes – Holländische Apfelpfannkuchen
↓Deutsch This is actually the same dough, as in the German pancakes, but our Dutch neighbors are much more imaginative with filling or covering than …
Turkish breakfast – Türkisches Frühstück
↓Deutsch The Turks are majority Muslim, so it doesn’t give our most common sausages. What is obviously very popular, are scrambled eggs with several vegetables, …
Coq au Riesling
↓Deutsch I think chicken in a wine sauce is available in all European countries where wine is grown. Let’s start in Germany with the Woihinkelsche. …