↓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. …
Deutschland
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 …
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 …