Hessian Fraass – Hessischer Fraaß
↓Deutsch From where the dish has the thankless name ‚Fraaß‘ (grub, muck), unfortunately is not known, but it is a very tasty casserole from cabbage and a meatball dough. This…[...]
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Ham noodles – Schinkennudeln
↓Deutsch This was originally a dish to process too much cooked pasta. The youth of today ask, too many cooked noodles, is this possible? I also remember have eaten a…[...]
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German pea pot – Erbseneintopf
↓Deutsch The recipe has less to do with the good old German pea soup, this is a stew which saturates and warms on cold days. The basis is a strong…[...]
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Palatinate plate – Pfälzer Teller
↓Deutsch In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or mashed potatoes. Palatinates like to…[...]
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Tote Oma
↓Deutsch Dead Grandma is a dish that is mainly popular in the "new" federal states, i.e. in the area of the former GDR. But why dead grandma? Rumor has it…[...]
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Northern German kale – Norddeutscher Grünkohl
↓Deutsch Kale is considered here in Germany as a German specialty. In fact, it is more widespread than is generally believed here. It is the closest relative of the cultivated…[...]
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Strammer Max
[caption id="attachment_9921" align="alignnone" width="1200"] Strammer Max with cooked ham and whole egg + egg yolk.Strammer Max mit Kochschinken und Vollei + Eigelb.[/caption] ↓Deutsch The stramme Max originally comes from the…[...]
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The goose roast for the two-person household – Der Gänsebraten für den zwei Personen Haushalt
↓Deutsch That’s always the same problem with such large animals as a full-grown goose and Americans with their turkeys have that, too. For a two-person household, they are simply not…[...]
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Chicken frikassee – Hühnerfrikassee
↓Deutsch This is the chicken fricassee as it is cooked today, with meat from a soup hen or chicken and a colorful mixture of vegetables. The old Berlin recipe from…[...]
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Calf liver Berlin style – Kalbsleber Berliner Art
↓Deutsch The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut and pea puree. According to…[...]
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