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This recipe is a variation on Black Forest-style breaded trout. Putting a whole fish on my sweetheart's plate usually results in a kind of spit-up when the first bones appear. It can easily happen that two-thirds of the fish ends up in the compost bin.
So I taught myself how to fillet whole fish myself. If you don't feel confident doing this, you can have it done at a good fishmonger's.
Tip: Sometimes you can find ready-made trout...
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Here we have a solid Swabian inn with typical Swabian specialties. It starts with Flädlesuppe (pancake soup) and continues with Wurstsalat (sausage salad) with Schwarzwurst (black pudding) and culminates in Swabian Zwiebelrostbraten (onion roast beef). This is flattened like a schnitzel and cooked medium upon request. The sauce consists of braised onions in a homemade gravy. And believe me, I've always been able to taste when...
Sorry, only in German. Das war mal wieder ein Zufallsfund in unserem Marbacher Anzeigenblättchen. Wengerte auf Probe? Ich kenne aus der Pfalz den Ausdruck Wingert für einen Weingarten, das dürfte also sowas ähnliches sein.
Nach eingehender Recherche stellte sich das als ein Projekt dar, bei dem (Hobby)Winzer alte, brach liegende Steillagen wieder zum Leben erwecken. Das sind inzwischen an die 60 Menschen, die eine fast vergessenen Kultur...
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There are still tons of slices of lamb shoulder slumbering in our freezers, waiting to be used. So why not a Swabian roast with onions, only instead of rump steak under the onion sauce, there's lamb. 2 servings Ingredients:
2 tbsp olive oil
1/2 tbsp flour
2 tbsp tomato paste
200 g sliced onions
150 ml port wine
150 ml beef broth
150 ml red wine
salt
pepper
2 lamb shoulder steaks, approximately 150 - 200 g Preparation:
Fry 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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One of the best-known products of Swabian cuisine is Maultaschen. The name probably originates from the Maulbronn Monastery. Another name for these dumplings is "Herrgottsbescheißer" (God impostor), because the pasta dough surrounding them is supposed to prevent God from detecting the meat filling during Lent. 2 servings Ingredients:
2 Maultaschen (Swabian ravioli)
300 ml broth (beef, chicken, vegetable)
2 tbsp vegetable julienne...
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Swabian sausage salad differs from the "normal" sausage salad in that it contains no pepper and cheese strips. Instead 2/3 boiled sausage and 1/3 black sausage is used. The boiled sausage can be fine or coarse bologna. For the black sausage, I prefer an un-smoked black pudding, because the smoked black sausage can hardly be peeled. 2 servings Ingredients:
200 g boiled sausage (bologna, fine or coarse) cut into strips
100 g black...
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Black Forest style means breaded like a schnitzel, in contrast to Müllerin style, which is only floured.
Normally I fry trout as a whole in the pan, but with a 800 g whopper, my pan reaches its limits. Thus, the only option was to either divide or cut the fillets from the fish. I opted for the second option and still could only fry the fillets individually. To preserve the illusion of the whole fried fish, I just breaded it on the...
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An onion roast is a fixed institution for the Swabians as an alternative to the Sunday roast. It's basically a boneless slab of sirloin (New York strip) but with the fat top, covered in a thick onion gravy. This is the simplest case. To refine the whole thing a bit, roasted onions are topped over the onion sauce.
A very traditional side dish is spaetzle sautéed in butter and a mixed salad that includes a spoonful of Swabian potato...
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Lentils, wieners and spaetzle are along with roast beef, Swabian ravioli and cheese spaetzle the cornerstones of the Swabian cuisine.
These days it’s easy to bring this dish to the table. Lentils are pre-cooked in a can, so need only be made hot and spiced. Wieners you can always buy from the butcher and spaetzle are dried or fresh ready to buy.
This post brings both variations. When I have time, I like to do everything from...
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