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Spundekäs is one of many cheese preparations which you can find everywhere in Germany and Austria. The best known are the Liptov cheese in Austria and the Obatzte in Bavaria.
The name is derived from the elongate shape, in which the mass normally was formed. The bung is the breech of the wine barrel. 2 servings Ingredients:
1 onion
1 garlic clove
50 g soft butter
100 g cream cheese
200 g quark
salt
1 tablespoon hot paprika powder...
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As an alternative to the always present potato salad in the early 1970s came the noodle salad with at least so many variants as the potato salad. With vegetables (peas, carrots, pepper bells etc.), sausage, ham and with several dressings from simple oil, salt and pepper over a vinaigrette to dressings on mayonnaise base. On grill parties, where every visitor is insisted, to bring a salad for the buffet, it’s sometimes very...
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The idea I stole from my Italian rosemary chicken. An eviscerated chicken is either cut at the back or on the belly side and laid flat in a baking pan. For grilled chicken, I have developed a liquid seasoning that I just brush with a pastry brush to the skin side of the chicken.
You can cut the chicken at the breast side or along the back. Although the chicken then something looks raped, is the better way along the back, because you...
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Chicken salad is a deli salad, which you can find in every German supermarket side by side with the Fleischsalat. The problem is, they boil the chicken breast so long, that it gots too dry and you’ll only have dust in your mouth. Without the mayonnaise this salad would be inedible. So I make this salad by myself with soft and juicy chicken breast and fresh fruit. Getting fresh peas is perfect, but they are only two or three weeks...
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Egg salad is one of my Trinity to jacket potatoes with Fleischsalat and chicken salad. And it stands together with meat salad and chicken salad in the deli corner at the supermarket. When egg salad from the large-scale production has usually no additives (earlier were that benzoic acid and sorbic acid), but it comes through the sensitive protein from time to time to recalls because salmonella etc. are found. For small businesses...
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The beef blade piece is not for everyone because of the tendon in the middle. This of course is not really a tendon and braise it more than one hour converts it into a jelly like mass, which is a treat for the one and disgusting for others.
The braise with vegetables is not very common in Germany, originally it probably comes from France via the Boef bourgignon. The taste of vegetables makes the sauce elegant and you can bind the...
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This is the classic German roast with a correspondingly long cooking time in contrast to the meat from the back, which is roasted today rather with a much shorter cooking time pink. Classic side dishes are red cabbage or brussels sprouts and dumplings or noodles. 2 servings Ingredients:
700 g deer meat from the leg
3 tablespoons oil
1 onion, diced
100 g celeriac, diced
1 carrot, diced
1 tablespoon flour
1 tablespoon tomato paste
350...
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The title of this recipe means a hare in a pot in Hessian dialect. This recipe is with Assmanshausen Pinot noir, but also from Rhine Hesse in now Rhineland Palatinate and the Palatinate with their local red wines.
Because a whole hare is too much for two people, I changed the recipe. We had two hare legs, which I deboned and cut into coarse pieces. I didn't put it into the oven, I braised it on the stove. Naturally the bones were not...
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A hearty but refined dish. There is no claim that a scrambled egg is actually a simple thing. The change between raw and dry egg is sometimes a matter of seconds and just make the point in between, is the great art. The dish is found in almost all of Hesse and adjacent areas (partially former Hessian or Nassau areas). 2 servings Ingredients:
For the potato salad:
500 g waxy potatoes (Yukon gold in the U.S. and Canada)
1 small...
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This is a very old recipe from the Rheingau, recognizable by the fact that the ingredients are all cut bite-sized. The origin is probably still before the 30 Years War, since at that time much more meat was eaten than afterwards. These is mainly pork from self-bred pigs. Beef and game were reserved for the nobility.
While eating, the bowl was placed in the middle of the table and each used the spoon, which everyone at any time had...
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