Trout Black Forest style – Forelle Schwarzwälder Art
↓Deutsch 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…
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Oxmouth Salad – Ochsenmaulsalat
↓Deutsch 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…
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Swabian onion roast – Schwäbischer Zwiebelrostbraten
↓Deutsch 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…
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Lentils, wieners and spaetzle – Linsen, Saiten und Spätzle
↓Deutsch 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…
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Käsespätzle
↓Deutsch „Käsespätzle“ are a specialty from the Swabian part of Baden-Wurttemberg in Germany. You can buy spaetzle dried or fresh from industrial productions, but homemade spaetzle are a different league.…
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Tripe in Chasselas – Kutteln in Gutedel
↓Deutsch Tripe are for many nowadays an abomination, while the meat is because of its neutral taste ideal for spicy sauces. In the international cuisine dishes are found worldwide with…
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Swabian sausage salad – Schwäbischer Wurstsalat
↓Deutsch 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…
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