↓Deutsch This is a variation on the classic ham, asparagus, boiled potatoes with hollandaise sauce. In Baden-Wurttemberg, potatoes are often replaced with "Chratzete", which are torn pancakes. Then why not…[...]
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↓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 The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since this recipe first appears in…[...]
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↓Deutsch The potato pancakes you can find all over in Germany, but always with another name. In the north they are called „Reibekuchen“, in the Rhineland they have „Rivkooche“, in…[...]
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↓Deutsch The title is an idiom. I really don’t know how to translate it in English. The profane version is sky and soil but I think, heaven and earth are…[...]
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↓Deutsch One of the best-known products of Swabian cuisine is Maultaschen. The name probably originates from the Maulbronn Monastery. Another name for these dumplings is "Herrgottsbescheißer" (God impostor), because the…[...]
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↓Deutsch Grilled pork knuckle The pork knuckle is also a traditional Oktoberfest dish. It is grilled like the ‚Wiesnhendl‘ on upright heaters on long skewers. The knuckle is perfect through…[...]
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↓Deutsch Now politically correct paprika cutlet (Paprikaschnitzel, although that is actually an own recipe) is one of the most famous German cutlet recipes next to the hunter cutlet (Jägerschnitzel) and…[...]
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↓Deutsch The tartar or beefsteak ala tartare was already mentioned in the practical cookbook by Henriette Davidis in 1845. Also in her recipe she wrote that not all ingredients need…[...]
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↓Deutsch Venison is a typical German winter dish, as in late autumn/early winter, the grace period for game is over. Supposedly the German forests indeed be full of roe, deer…[...]
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