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This is a traditional preparation with a long history and was named after the district of Hamburg, Finkenwerder. There are two types of the preparation. In one, the meat is removed with a knife from the bones, stuffed with bacon or ham cubes and then cooked in the oven. With the other method the fish is fried in the pan and covered with Nort Sea shrimp and bacon cubes.
The shrimp actually don't belong in the dish according to the...
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Ox mouth salad is a specialty that is mainly found in southern Germany and formerly in Southern Hesse. At least I know it from the late 1950s/early 1960s, when there were still butchers in Hesse and not just meat departments in supermarkets. Back then, the butchers who did the slaughtering did it themselves. In the meantime, the company Römmele Spezialitäten GmbH & Co.KG has specialized in it and supplies canned goods...
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The dish is similar to baked Camembert and, like it, is a lovely summery accompaniment to a light white wine. 2 servings Ingredients:
200 g mushrooms, thinly sliced
1 tbsp olive oil
salt
pepper
150 g salad mix (raw vegetables or leaf lettuce)
1/3 cucumber, thinly sliced
1 large Roma tomato, quartered and sliced
1 spring onion, green and white separated, sliced
50 ml olive oil
25 ml white balsamic vinegar
3 tbsp honey
1 tbsp...
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Steaks are notoriously difficult to cut from the tip of the beef tenderloin. Therefore, it is used either for steak tartare or for shredded beef tenderloin.
The dish is attributed to the Russian noble Stroganov family, either Count Grigori Alexandrovich Stroganov or Count Sergei Grigorievich Stroganov, who died in exile in Paris in 1923.
St. Petersburg chef Charles Brière introduced Beef Stroganoff at a cooking competition in Paris...
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Friday is either fish day for us or at least a meat-free day. This week, however, our fishmonger didn't have anything special on the counter, and shrimp is rare enough for us. Asian food is also very rare in our area these days, so what could be more appropriate than fried shrimp on a bed of Chinese-inspired vegetables? I didn't even have to buy it; it was already lying around in the 0° C/32° F drawers of the fridge. 2 servings...
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My sweetheart was longing for her home in the Ruhr region again. She's actually from Oberhausen, but her sister lives in Essen, which is right next door. On top of that, it was my sister-in-law's birthday, and we had the opportunity to see many of our (in-laws) relatives again.
On Monday, after countless construction sites, slow-moving traffic, traffic jams, and a complete closure of the A3, we finally arrived after more than six...
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Here, we once again dug deep into the box of kitchen classics. Our Kaufland store was advertising Irish beef tenderloin for €39.90/kg, which, when prices go up to €100.00/kg, was a real challenge. I then chose a tenderloin tip weighing about 700 g. I trimmed off about 400 g from the wide part, and the rest went into the freezer. This will be made into a Beef Stroganov in due course.
Along with it, I served a fine vegetable mix...
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This sour sweet dishes in Chinese style are probably just as authentic like chop suey, ie. that this dish in China nobody knows. Anyway a kind of origin must ensure but it needs also in China, otherwise would not have it almost every Chinese restaurant in Germany on the menu.
I know that with chicken, pork, beef and fish from the menu card of Chinese restaurants, but that should go with turkey or lamb, too. Sweet peppers and...
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This is an example of countless recipes that are typical for the cold season in Germany. This has less to do with the Sunday soup that is served before the roast. It's a hearty stew full of meat, vegetables, and either potatoes or pasta. Really suitable for getting the cooled bones in the body going again. If you use enough meat bones for this, of course the broth for the Sunday soup is also enough from the recipe, as well as many...
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Galettes and crepes have a long tradition in Brittany, as usual, first as a poor man’s food. Wheat was more expensive than buckwheat, so probably was the present form of the Galette the origin of the whole.
Meanwhile, a distinction between the galette, which is preferred hearty covered and the crepes, which is predominantly covered sweet. Best known are galette complet with ham, cheese and egg and crepe with sugar and Breton...
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