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This is actually the same dough, as in the German pancakes, but our Dutch neighbors are much more imaginative with filling or covering than it is usually the case in Germany. That can see everyone who has ever been in a Dutch ‚Pannekoekhuis‘. 2 servings Ingredients:
300 g flour
3 eggs
milk, as needed
1 pinch of salt
3 apples, slightly sour
icing sugar
6 cl Calvados
oil or ghee for frying Preparation:
Mix flour, eggs, milk and...
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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, the Turkish garlic sausage Sucuk or ground beef. As side dishes, the soft pita bread, white cheese, olives and peppers are served. Plus, there’s a fig jam for a sweet tooth.
I exchanged for us pita bread with ordinary butter buns and the fig jam with strawberry jam. 2 servings...
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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. This is traditionally cooked either in Pinot Noir or Riesling. In France there is also the classic variant in Burgundy or in Alsace with Riesling. In Italy there are tons of recipes based on white and red wine, such as the pollo in pottacchio or alla cacciatora, mostly in a tomato wine sauce. In...
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This is an old traditional dish from the Rhine-Main area, especially during Lent. Back then, however, cooked klipfish (salted and dried cod) was used. Fortunately, there's now a functioning cold chain from the deep-sea fishing boat to the supermarket, and no one is dependent on stockfish anymore.
Unfortunately, I experienced this as a child with "fresh" cod (which was already very fishy), and so I can generally do without cooked fish...
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In contrast to the carrot mash with pork belly, a different approach was taken here. Since the recipe calls for plenty of fried onions as a topping for the carrot mash, the onions were omitted from the carrot mash.
The meat part was replaced with bratwurst instead of pork belly or black pudding. 2 servings Ingredients:
400 g carrots, roughly diced
100 g potatoes, roughly diced
250 ml beef broth
salt
pepper
1 tbsp marjoram
5 juniper...
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Steak bites have one advantage over whole-cooked steaks, and that's their larger surface area. Seared very briefly and very hot on all sides, they stay pink inside and are nicely seared all over. I then kept them warm in the oven at 50°C/122°F while I made the gravy.
I stuck to a classic gravy without any strong aromatic spices so as not to overpower the beef flavor. I added just 1 teaspoon of dried tarragon to enhance the mild...
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The origin of the name is unclear. After an anecdotal under various statements it should go back to the fact that prostitutes the dish could simply prepare quick between visits of their suitors. Another one is related to that Italian brothels in the 1950s were ‚casa chiuse‘ closed houses and the prostitutes they were allowed to leave only once a week for shopping. The dish was therefore emerged from the tougher residues in the...
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I developed this recipe about 20 years ago, when my mother-in-law was practically bombarding us with zucchini every summer. I actually don't like zucchini; I just miss the distinctive flavor. However, the soup really appreciates strong spices, and I like zucchini that way, too. 2 servings Ingredients:
500 g zucchini
2 medium-sized potatoes
300 ml vegetable stock
salt
pepper
hot paprika
1 garlic clove
5 juniper berries
1 teaspoon...
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This is one of countless sheet cakes that are baked throughout the summer with alternating, just ripe fruits. The best known are apple and plum cakes, but also the crumble cake, whether dry or with a fruit stuffing, is one of them. The basis is usually a simple yeast dough, but it also works with a sponge cake dough. Since the fruit topping is also baked, only firm types of fruit such as the various types of plums or apples and pears...
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A new recipe for an old idea. Potato soup is probably as old as there are potatoes in Germany. At first it was an ornamental plant and the above-ground part was thought to be poisonous, which is true for the Solanine alkaloid.
Nobody knows if the legend is true, that Friedrich II. the Great let grow potatoes, and then watched by soldiers who had eagerly looked in the other direction when the surrounding peasants had stolen the...
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