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On Facebook or Instagram, someone posted pictures of an asparagus cordon bleu, which is white asparagus wrapped in a slice of cooked ham and a slice of semi-hard cheese. It was then breaded and pan fried. That's the basic idea. However, I had in mind a real cordon bleu made of meat, filled with ham and cheese and, of course, asparagus.
As every year, our Kaufland ended the asparagus season too early, so I had to switch to a 400 g...
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The recipe is very closely related to my cauliflower casserole. Cabbage can be treated a little rougher, so bacon and a spicy cheese are used. In order not to overwhelm the delicate asparagus taste, I switched to the tried and tested combination of asparagus and boiled ham, the cheese was a very mild young Gouda.
Normally the casserole can be eaten as a main course, on Sundays it's always a bit more refined here, so the casserole was...
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„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.
The „normal“ cheese for the „Käsespätzle“ is Allgäu Emmental. With Limburger (mostly also from the Allgäu) the whole is much heartier. 2 servings Ingredients:
1 recipe spaetzle
1 tablespoon vegetable oil
200 g Emmental or...
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Wild boar is still uncharted territory for me, as I have had stinking male boar meat from time to time in the past. In our Kaufland there are always frozen pieces of meat that are okay. You can still buy wild boar without hesitation, as they are from local hunting and are not shipped halfway around the world from New Zealand, as is the case with deer.
So I found out how to use such a deboned back piece on the Internet. There were...
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One should actually never speak of spaetzle as noodles to a Swabian, this could possibly lead to an entry ban in Swabia/Württemberg. Spaetzle are, so to say, a national Swabian cultural asset.
The dough is similar to noodles made from flour, eggs, salt, a little oil and water, but is much more fluid so that it fits through the various devices such as the spaetzle press or the knoepfle planer. An Italian pasta machine would therefore...
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Winter vegetables? Germany? What do you think of that? Brussels sprouts (um, too bitter), black salsify (I don't need the mess) and then there would be cabbage.
Red cabbage is the winter vegetable par excellence in Germany. Unfortunately, very few know how to turn the somewhat dull taste into a real explosion.
The recipe was created from a convenience product, the finished red cabbage from Norma (put in the microwave and then on the...
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Salted herrings are a bit out of fashion these days, so herring salad or herring housewife style is made from Matjes fillets.
Salted herring is usually the whole fish, including the giblets, placed in a highly salty solution. The fish must first be soaked in clear water or you can work with disposable gloves to protect your hands. Then the fish is opened on the belly and the innards are removed. In the female fish you can find the...
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Attention, most of the text is from 2015/16. Now I'm retired and don't need to work inside or outside.
As is so often the case, the name Blauer Heinrich is unclear and either comes from the pearl barley, which is said to have a slight bluish cast, especially in combination with milk, or it is an allusion to the working clothes of miners with blue overalls.
Pearl barley were, boiled only in salt water with some vegetables, for a very...
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The rosary consists of either smoked or fresh bratwurst, usually in one piece, and is laid out in a circle in the pan. In the middle, the potatoes are fried in one go. This is usually a dish for a large family and it looks a lot better than the three measly sausages for the two person household in my picture.
As usual, there are several meanings for the origin of the name. One is the resemblance to the Catholic Rosary. The other is...
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Basil is more located in the Italian than in the German cuisine, but in very old mushroom dishes it is very well used in German recipes. This recipe is from the German Silesians, which were expelled to 99% after WW2. Now this land is Polish but the refugees had their recipes in their baggage.
I suspect that the dish was originally made with roast cuts, but try to get something like this without pre-ordering and possibly weeks of...
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