↓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 origin of the hamburger in it. It should have been taken along as a travel provisions on the America liner and so have become a hamburger. The crossing of the emigrants lasted at least six weeks and I do not dare to imagine the smell and taste of a...
↓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 Franconia, the pork shoulder with bone and rind is simply sawn into portions. And let's be honest, it's just a portion-sized pork crust roast. But it has the advantage that the preparation does not take several hours. The result should...
↓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 meat is cut into large pieces, while we Germans prefer the whole roast. 2 servings Ingredients:
600 g beef roast from neck, shoulder or leg
3 tablespoons oil
salt
pepper
½ bunch greens (carrot, celery, leek), diced
1 onion in strips
1 tablespoon tomato...
↓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 steak under the onion sauce, there's lamb. 2 servings Ingredients:
2 tbsp olive oil
1/2 tbsp flour
2 tbsp tomato paste
200 g sliced onions
150 ml port wine
150 ml beef broth
150 ml red wine
salt
pepper
2 lamb shoulder steaks, approximately 150 - 200 g Preparation:
Fry the...
↓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 bar. Breaded fish fillet with potato salad. The remoulade sauce is optional and can be replaced by a lemon slice, for me the remoulade simply belongs to it.
The best-known fish is cod, pollock and ocean perch, but also sole, salmon and various freshwater fish such as pikeperch or sea trout can...
↓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 year. Main distribution of the onion tart is the Rhine valley between the Vosges and the Black Forest, the Alsace region of France and the German Baden (now part of Baden-Wurttemberg). 4 servings Ingredients:
250 g flour
10 g fresh yeast
100 ml lukewarm water
1 tbsp sugar
1 pinch salt
100 g...
↓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, Alsace is now a part of France, this is true, but in earlier times this was a part of the German Empire until the time of the ThirtyYears‘ War from 1618 to 1648 and the great eastward expansion of France under Louis XIII. and XIV. During this time,...
↓Deutsch
The term goulash (Gulyás) is originally from Hungary, and was the name given to the cattle herders of the Puszta. They cooked over an open fire in a kettle a soup-like dish, originally probably only with onions, garlic and meat. After the discovery of America the peppers came probably over the Ottoman Empire to Hungary and so became an indispensable part of the soup.
A presumably derived therefrom stew with meat and pepper is...
↓Deutsch
The dish originated in East Prussia and was named after Königsberg, now Kaliningrad. There, however, it was known as "Sauer Klopse" (sour meatballs). It became truly popular, however, in Berlin, where a large minority of East Prussians lived as early as the mid-19th century. It is now known throughout Germany. In the meantime, the dish has also found its way into haute cuisine, although there it is made with minced veal.
Meatballs...
↓Deutsch
This is an old traditional dish from the Rhine-Main area, especially during Lent. Back then, however, cooked klipfish (salted and dried cod) was used. Fortunately, there's now a functioning cold chain from the deep-sea fishing boat to the supermarket, and no one is dependent on stockfish anymore.
Unfortunately, I experienced this as a child with "fresh" cod (which was already very fishy), and so I can generally do without cooked fish...
Hinweispflicht zu Cookies
Webseitenbetreiber müssen, um Ihre Webseiten DSGVO konform zu publizieren, ihre Besucher auf die Verwendung von Cookies hinweisen und darüber informieren, dass bei weiterem Besuch der Webseite von der Einwilligung des Nutzers
in die Verwendung von Cookies ausgegangen wird.
Der eingeblendete Hinweis Banner dient dieser Informationspflicht.
Sie können das Setzen von Cookies in Ihren Browser Einstellungen allgemein oder für bestimmte Webseiten verhindern.
Eine Anleitung zum Blockieren von Cookies finden Sie hier.
