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The tarte tatin is also a kind of French national shrine.
The apple filling is first caramelized in a pan. The pan is then covered with a layer of batter and baked in the oven.
Next time I'll use Paul Bocuse's recipe, because the long baking time unfortunately made the filling slightly bitter.
A 22 cm / 8.66" pan with a fireproof handle is ideal as a vessel. Since I didn't have it, I simply unscrewed the plastic handle. 2 servings...
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The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile given way to one, i.e. either cheese or a sweet as a dessert.
At the start of Advent 2020 we had a 5-course French menu consisting of: A purchased three-layer pâté made from turkey, duck and goose liver.
Instead of a vegetable course, a ragout made from king...
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Originally Kirschenmichel is a leftovers for white bread or rolls. Cherries are used depending on the season, fresh or canned. The home of the Kirschenmichel is from the Rhine-Main area and south over Rheinhessen to the Palatinate, where it is known as Kerscheplotzer.
As a child I hated this dish because I found anyway soaked bread to vomit. The recipe I am presenting here, my parents/grandparents generation would have astounded, who...