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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 pasta dough surrounding them is supposed to prevent God from detecting the meat filling during Lent. 2 servings Ingredients:
2 Maultaschen (Swabian ravioli)
300 ml broth (beef, chicken, vegetable)
2 tbsp vegetable julienne...
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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 the crispy crust that forms during grilling if the knuckle has either very long layed in water or was pre-cooked. Again, the same method of applying spices is used as on the ‚Wiesnhendl‘ and ‚Steckerlfisch‘ by liquid or brown butter is mixed...
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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 to be used.
I do not use anchovies, capers and sour vegetables (gherkins/mixed pickles) I do not like. Thus, in my tartar only salt, pepper, onions and egg yolk comes. Since I usually do that already finished, it does not look as spectacular as on professional...
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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 and wild boar. The only question is why the meat is still so expensive and deer meat from New Zealand needs to be imported. 4 servings Ingredients:
1 kg venison (deer, roe, wild boar as desired, can also be a finished cut of meat)
500 ml of dry red wine
2 tablespoons...
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A Swedish member of a Facebook group gave me the idea of making a burger from game meat. It is comparatively easy for him to go into the forest and shoot his own dinner. When cutting the animals, there are naturally a number of sections that are ideal for minced meat. Of course, it's not that easy in Germany, I have to buy my meat in the supermarket or from a game dealer who runs his shop in the Stuttgart market hall. I have...
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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 version differs slightly from the original recipe, which contains much more cabbage than minced meat and no caraway and much more bread in the minced meat. I prefer a proper ‚Frikadellen‘ (meatball) dough in which the butcher and not the baker wins. 4 servings...
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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 pack of Miracoli for 3 servings alone. When you get older, that’s quite impossible. Ok, I cooked macaroni for this dish because there were not any ready made noodles left.
There are different variations of the ham pasta, for me fried noodles with ham and eggs are the original...
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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 broth from a pork knuckle, which also in small cuts is in it. A lot of taste also bring smoked bacon, onions and soup vegetables, all together in lard strongly fried. Additional to this is the use of two pea varieties, peeled dried peas for the basic flavor and frozen peas for the freshness. 6...
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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 eat their coarse bratwurst, fresh ‚Saumagen‘ (pig’s stomach) from the boiler or fried in slices and liver dumplings („Lewwerknepp“). Someone came up with the idea to unite the three dishes to the Palatinate Trinity,...
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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 that it was invented by an imaginative student in the cafeteria because of its appearance.
The original dish uses black pudding with groats. That was too complicated for me. Our local discount store sells canned sausages from the Eifel region that produce exactly the same result. It...
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