↓Deutsch Autumn = soup time. Today it was time for good old chicken soup again, the broth made from a real soup hen. Not this …
Deutschland
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 …
Breaded wolffish – Steinbeißer paniert
↓Deutsch The Steinbeißer (Cobitis taenia, stone biter) is actually a freshwater fish that is native to Europe and Asia. Here in Germany, fish from the …
Homemade fish fingers – Selbst gemachte Fischstäbchen
↓Deutsch This is actually „only“ breaded fish, the fillet is simply cut into strips and breaded afterwards. Of course, these things are not as uniform …
Sour Cream Herring – Schmandhering
↓Deutsch This used to be a typical poor man’s meal with the ubiquitous salted herring. It used to be caught in huge quantities in the …
Swabian sausage salad – Schwäbischer Wurstsalat
↓Deutsch Swabian sausage salad differs from the „normal“ sausage salad in that it contains no pepper and cheese strips. Instead 2/3 boiled sausage and 1/3 …
Swabian sour tripe – Schwäbische saure Kutteln
↓Deutsch While in other parts of Germany tripe ends up tacitly in sausages or in dog food, in Swabia they are eaten as sour tripe …
Hessian Burger – Hessischer Burger
↓Deutsch Last Saturday I saw a burger on Hessen television that was made from Hessian ingredients. Instead of the usual burger sauce, a herb cream …
Freshwater fish meuniere – Süßwasserfisch auf Müllerin Art
↓Deutsch In contrast to trout or char black-forest style, the fish is not breaded like a schnitzel, but only floured. The flour binds non-washable remnants …
Salt cake – Salzekuchen, Blatz oder Bloaz
↓Deutsch This dish is mainly found in the area around Schlitz, a town in the foothills of the Vogelsberg to the northwest. Bread dough is …