↓Deutsch I didn’t even know this recipe until a few weeks ago. After I saw this by a Hessian, I did some research and stumbled …
Deutschland
Veal cheeks in the style of a boeuf bourguignon – Kalbsbäckchen im Stil eines Boeuf bourguignon
↓Deutsch We have a butcher about 10 km away who always stocks beef, veal and pork cheeks. They’re frozen, but if you thaw them gently …
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 …
German French lentil stew – Deutsch Französischer Linseneintopf
↓Deutsch The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such …
Spit roast – Spießbraten
↓Deutsch In Germany, people tend to forget that, or people simply don’t know that rolled roast and spit roast are two different things. When it …
White bean soup – Weiße Bohnensuppe
↓Deutsch This is one of the typical winter stews in Germany. Unfortunately I don’t have very often the opportunity to cook it, as my sweatheart …
Semolina dumpling soup – Grießklößchensuppe
↓Deutsch The Grießklößchen soup in Germany and the Grießnockerl soup in Austria is a very well-known soup. The basis is a good beef broth, Rindssuppe …
Obatzda – Bavarian cheese cream – Bayerische Käsecreme
↓Deutsch Originally, in the recipe old leftover cheese, mainly Camembert was processed, made palatable again by the addition of butter and spices. Obatzda or Obatzter …
Bavaria burger – Bayernburger
↓Deutsch The title of the dish is of course meant ironically, it has nothing in common with a hamburger. In the end, it’s just a …
Munich Wiesn chicken – Münchner Wiesnhendl
↓Deutsch New interpreted. So you can just eat the chicken with knife and fork, and don’t need to mess around with bones. The parsley, which lays …