↓Deutsch This is a dish that usually particularly like children in Germany, unless you have spoiled them the taste of spinach soon enough. It is usually assumed for the dish…[...]
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↓Deutsch This is not a traditional German dish, because of the from the French-Italian kitchen coming bechamel sauce. The casserole itself carries but still typical German characteristics. Cauliflower and Brussels…[...]
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↓Deutsch This is a heavily trimmed down version of the deviled eggs, served as a cold main course. A vegetable mix of mostly bell peppers, peas and corn is well…[...]
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↓Deutsch The Frikadelle, the Boulette, the Fleischpflanzerl, the Fleischküchle and whatever else there are all sorts of names in Germany for this fried minced meat structure. Some even suspect the…[...]
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↓Deutsch Franconian Schäufele is something completely different than the better-known Baden Schäufele. The Baden Schäufele is the thicker part of the deboned pork shoulder, cured and smoked like kassler. In…[...]
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↓Deutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the…[...]
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↓Deutsch There are still tons of slices of lamb shoulder slumbering in our freezers, waiting to be used. So why not a Swabian roast with onions, only instead of rump…[...]
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↓Deutsch This is the most famous dish in Germany on Fridays. This can be found in a similar way at a star restaurant, the inn, the canteen or the snack…[...]
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↓Deutsch This is one of the most popular dishes to the new wine – feather white, but of course this tastes to a glass of dry white wine throughout the…[...]
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↓Deutsch Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic and often with bacon. And yes,…[...]
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