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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 in the fridge, they're just as good as fresh ones.
It tastes best in a strong red wine sauce. So what could be more obvious than to stew the cheeks in a burgundy sauce. Plenty of celery, carrots, onions and garlic were added to the sauce so that the whole thing didn’t just taste only like the wine.
Another...
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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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The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such a dish is quite prepared as a winter meal in very rural areas of Lorraine and Alsace in a similar form. 8 servings Ingredients:
300 g dried lentils
1 bunch soup greens (leek, carrots, celery)
200 g smoked bacon
1 large onion
1 tablespoon lard
1 pork knuckle, cured by request
or
1 kg pork belly,...
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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 comes to rolled roasts, a piece of meat that is not so nice, e.g. when deboning a pork shoulder, is brought into shape with a roasting net. Spit roast is a round piece of meat, usually cut from the thick part of the pork shoulder, back or neck into a flat disk with a few well-aimed cuts. Here comes...
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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 hates white beans. So then I use as in this case the rare occasion when I’m alone at home. Then I use a kilogram of dry beans in a week for so beautiful dishes like this bean soup, chili beans or cassoulet. 4 servings Ingredients:
250 g dried white beans
1 pork knuckle, fresh or cured
salt
1 bunch...
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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 in Austria, with various ingredients, here together with some boiled meat and a bouquet garni cut into julienne.
The semolina dumplings are also one of three filling additions to the wedding soup in many places.
The semolina dumplings are actually very easy to make, not everyone dares to...
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Originally, in the recipe old leftover cheese, mainly Camembert was processed, made palatable again by the addition of butter and spices.
Obatzda or Obatzter literally means pressed together, mixed.
This recipe belongs to the classic Bavarian beer garden dishes. 4 servings Ingredients:
very ripe camembert of 200 g
100 g soft butter
1 small onion
salt
1 pinch of pepper
2 tablespoons sweet or hot paprika powder
some onion rings
salt...
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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 pimped-up meat loaf roll, with some Bavarian clichés being served. White sausage mustard, as the name suggests, is intended for white sausage and not for the meat loaf. At best, there are hot or medium-hot mustard, which for purists means a desecration of a culinary cultural monument, too. Radish salad with...
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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 only in the abdominal cavity of the chicken otherwise, can here be eaten with.
The ‚Wiesnhendl‘ gets his special taste from the butter, which is spreaded several times during grilling. And normally there is nothing served with it, only chicken pure. But it’s not forbidden, to eat it together...
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This is one of the most famous recipes in Northern Germany. Grandma and mom make this at home and you can find it in every restaurant on the North and Baltic Sea coasts. In earlier times, well-soaked salted herring was used for this, which served as a cheap folk food from barrels. Nowadays, herring is almost a delicacy and you usually use Matjes herring or in rare cases pickled Bismarck herring.
The difference to a herring salad or...
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