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Blini are the ideal accompaniment to smoked salmon and caviar in Russian cuisine. They come in a wide variety of forms, such as American pancakes, German pancakes, crepes and Dutch poffertje. So far, I had preferred the shape of the smaller German pancake, which you can eat with a bite if necessary, because that actually belongs in the area of finger food.
This time I tried the crepe/galette version. The result doesn't quite...
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The Pfälzer Dampfnudeln belong to the extended family of yeast dumplings like the Austrian Germknödel, the Bavarian steamed noodles, the Buchteln and yes, the Russian pelmeni are also part of it, mostly in savory form. The sweet variants all have in common that they are cooked in milk.
This is where the Palatinate steamed noodles come into play, they are cooked in salted water. To do this, the water is allowed to evaporate and a...
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This is one of the most popular dishes to the new wine – feather white, but of course this tastes to a glass of dry white wine throughout the year. Main distribution of the onion tart is the Rhine valley between the Vosges and the Black Forest, the Alsace region of France and the German Baden (now part of Baden-Wurttemberg). 4 servings Ingredients:
250 g flour
10 g fresh yeast
100 ml lukewarm water
1 tbsp sugar
1 pinch salt
100 g...
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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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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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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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In my blog post "Simple Pizza" I focused on the dough, so the topping was secondary. A new post about pizza is also about the topping. Here we are talking about the Pizza Diavolo. It consists of tomato sauce, mozzarella and a spicy Calabrian salami. The salami is of course quite expensive, so our delivery services usually replace it with a moderately hot Hungarian salami or chorizo, which is also quite inexpensive. You usually look...
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This is a variation on the classic ham, asparagus, boiled potatoes with hollandaise sauce. In Baden-Wurttemberg, potatoes are often replaced with "Chratzete", which are torn pancakes. Then why not leave the pancakes whole and wrap the asparagus and ham with hollandaise? I've already eaten a similar preparation in at least one Swabian restaurant. My change to their recipe was that I baked the ham slices into the batter while they...
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This dish is mainly found in the area around Schlitz, a town in the foothills of the Vogelsberg to the northwest.
Bread dough is rolled out flat and spread with a mixture of potatoes, onions and quark. The whole thing is rubbed with a little oil and sprinkled with bacon cubes if desired. 2 servings Ingredients:
200 g fresh bread dough (can be homemade, from a baker or from a baking mix)
500 g floury potatoes, cooked and peeled the...
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Pizza is a really simple dish, even when you reluctantly handle with yeast dough. This dough is as simple as possible. The next is, you don’t need to cook a tomato sauce. I use crushed tomatoes from the pack without seasoning and season on the dough sheet. After baking time, this get’s a sauce from himself. 4 servings Ingredients:
500 g wheat flour, the best Tipo 00 or pizza flour
20 g fresh yeast
4 tablespoons olive oil
1 pinch...
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