↓Deutsch Chard was known to me until 2003 only in name as a kind of spinach substitute. Through my „mother-in-law“ the vegetable I was then …
Deutschland
Palatinate liver dumplings – Pfälzer Leberknödel
↓Deutsch Pork liver is not usually a favorite. The livers of veal and beef are much more valued. But when it comes to liver sausage …
Herring salad – Heringsalat
↓Deutsch Herring salad in earlier times was a typical poor man’s food. Apples, onions and gherkins there were always, sour cream was created automatically by …
Himmel und Erde Muffins
↓Deutsch The recipe is based on an idea from Thorsten Dornberger, the long-time host of the Schöne Müllerin in Frankfurt am Main. He had baked …
Boiled beef with horseradish sauce – Gekochtes Rindfleisch mit Meerrettichsauce
↓Deutsch Beef is often boiled in Austria and Germany for a good beef soup. The meat was used earlier after cooking for the Sunday roast …
Leg of suckling pig – Spanferkelkeule
↓Deutsch Suckling pigs used to be a popular food for special occasions such as weddings and milestone birthdays, and baby pigs were actually slaughtered for …
Beef tongue in Madeira wine – Rinderzunge in Madeira
↓Deutsch The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that port wine …
Duck ala Miss Jensen – Ente ala Fräulein Jensen
↓Deutsch The recipe of the „cold“ fried duck Miss Jensen comes from a legendary Danish chef. The recipe was published by Ingrid_R at chefkoch.de as …
Roe deer goulash in mulled wine – Rehgulasch in Glühwein
↓Deutsch Roe deer has the most tender meat of our larger game animals, but is also the leanest, which can easily lead to a dry …
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 …