↓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 …
Deutschland
Strammer Max
↓Deutsch The stramme Max originally comes from the Saxon and Berlin cuisine, but is now widespread throughout Germany. Originally it was simply a bread with …
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 …
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. …
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 …
Duck with caramel-vinegar sauce – Ente mit Karamell-Essig-Sauce
↓Deutsch The recipe comes from the legendary food critic and author Wolfram Siebeck and was presented by Astrid Pauls on her blog Arthur’s Tochter kocht. …
Leg of lamb in wine – Lammkeule in Wein
↓Deutsch Braising lamb legs also has a long tradition in Germany. Think, for example, of the Odenwald leg of lamb, a recipe that is probably …
Pork roast – Schweinebraten
↓Deutsch This is one of my oldest recipes and at the same time for the simplest pork roast with only six ingredients: pork, fat, onion, …
Chicken soup – Hühnersuppe
↓Deutsch Autumn = soup time. Today it was time for good old chicken soup again, the broth made from a real soup hen. Not this …
Chicken in cider – Coq au Ebbelwoi
↓Deutsch In principle, this recipe is an adaptation of the Alsatian Coq au Riesling or the Rheingauer Woihinkelsche (wine chicken). Due to our health, some …