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That was once again a typical leftover meal, in the frost there were 2 bags with 250 ml of beef broth each, the refrigerator provided half a cauliflower, half an onion, a piece of celery and 100 ml cream.
Otherwise it is a typical vegetable cream soup that works the same with asparagus, Brussel sprouts, romanesco and broccoli. Green asparagus and broccoli should definitely be blanched, otherwise green quickly turns into an unsightly...
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In Germany, pollack and some of its close relatives from the cod family were invented with the imaginative name Seelachs "sea salmon", as the names pollack, charcoal burner or carbon mouth are probably not considered to be very sales-promoting. Salmon sounds a lot more noble. Apart from the fact that the Seelachs is also a fish, it has nothing to do biologically with the Salmoniformes.
Biology or not, what is sold as Seelachs in...
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This is the non-alcoholic version of the good old fruit punch as was made in almost every household in the 1960s from fresh seasonal or canned fruit. In spring/early summer, fresh strawberries were very popular, canned peaches and pineapple pieces were available all over the year. The punch was made liquid with white wine and sparkling wine, often enriched with a schnapps, which caused a strong hangover.
After they ended up in...
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It has become such a fad that I no longer make something simple like fish cakes homemade, but buy it ready-made from local fish dealers or even from grocery chains like the Nordsee. I refuse the Covid-19 vaccination because I don't know what's in there, but do I eat this? How do I know what fish waste goes into fish cakes?
Instead, I buy pollock fillets, debone them and cut off the belly side. The back fillets are fried whole or as...
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In Germany and France, an omelette is a pure egg mixture that is fried in a pan to make a flat cake, while in Switzerland and Austria a dough made with flour is also called an omelette.
In its simplest form, eggs are simply mixed together and served either pure or with hearty stuffings and belongs to the pub kitchen. The foam omelette is a little finer and is fried fluffy using various methods. You can do this by adding sparkling...
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This is a very simple recipe if you have the basic ingredient meat broth available from the freezer or jar at all times. Precisely because it is so easy, you can mercilessly taste the biggest mistake you can make in making the stock from stock powder. Otherwise you just have to cook the broth from soup meat and bones fresh.
The name Gaisburger (district of Stuttgart) march refers to the catering of the Württemberg soldiers, whereby...
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This is a recipe from my youth that my mother always cooked. Savoy cabbage with boiled beef and potatoes. At that time, however, she always shot the savoy cabbage through the meat grinder, which had a hint of baby porridge. When I later cooked this myself, I then cut the savoy cabbage with a knife.
This requires a strong broth, which is made from the beef and some soup bones.
For the carbohydrates potatoes are responsible, which may...
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Originally Kirschenmichel is a leftovers for white bread or rolls. Cherries are used depending on the season, fresh or canned. The home of the Kirschenmichel is from the Rhine-Main area and south over Rheinhessen to the Palatinate, where it is known as Kerscheplotzer.
As a child I hated this dish because I found anyway soaked bread to vomit. The recipe I am presenting here, my parents/grandparents generation would have astounded, who...
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Pickled herring can now be bought in good quality in every supermarket. Now and then I like to pickel it myself. I prefer the harsh red wine vinegar instead of the just acidic commonplace vinegar. 2 servings Ingredients:
250 ml of vinegar
250 ml of water
1 tbsp mustard seeds
5 juniper berries, lightly crushed
2 bay leaves
6 green herrings
2 tbsp flour
1 tbsp oil Preparation:
Mix the ingredients for the marinade and bring to the boil...
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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 tripe on the menu cards. In Italy, the Tripa alla romagna and the Busecca, in France, the Tripes a la mode de Caen and in Turkey the tripe soup Iskembe Çorbası, just to name a few.
My first encounter with tripe was in the Badian Emmendingen with this recipe...
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