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The English breakfast is an institution in all Anglo-Saxon shaped countries and has also found its way into the international cuisine.
It always consists of fried eggs with fried bacon and mostly the small breakfast sausages, the Bangers. These I have replaced with Nuremberg sausages. Very often is a vegetable there, mostly fried tomatoes but I’ve seen it already with gherkin. In England and the United States are almost baked beans...
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Deviled eggs are actually just hard boiled eggs, whose yolk was enriched with various ingredients such as mushrooms and capers and put back into the eggwhite halves. This recipe is a glorious throwback to the economic boom years of the early Federal Republic of Germany and so abundant in the ingredients, as was customary at that time.
This is a main dish in contrast to the appetizer version.
In the late 1960ies we used this as a...
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This is a dish that usually particularly like children in Germany, unless you have spoiled them the taste of spinach soon enough.
It is usually assumed for the dish spinach, which can briefly boiled and then chopped. The fresh spinach is unfortunately not always to buy and you get to chopped, frozen spinach without spices, which can then thicken with a mixture of cream and starch and season with salt, pepper and nutmeg. 2 servings...
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This is a heavily trimmed down version of the deviled eggs, served as a cold main course. A vegetable mix of mostly bell peppers, peas and corn is well seasoned and mixed with mayonnaise. The mixture is spread flat on plates and topped with egg halves, which in turn are crowned with caviar.
When it comes to choosing caviar, your wallet is once again the decisive factor, whether you choose real sturgeon caviar, salmon caviar, trout...
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The Turks are majority Muslim, so it doesn’t give our most common sausages. What is obviously very popular, are scrambled eggs with several vegetables, the Turkish garlic sausage Sucuk or ground beef. As side dishes, the soft pita bread, white cheese, olives and peppers are served. Plus, there’s a fig jam for a sweet tooth.
I exchanged for us pita bread with ordinary butter buns and the fig jam with strawberry jam. 2 servings...
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Recipes like the farmer’s breakfast is available in almost all parts of Germany. In Berlin it is made with sausage leftovers and is called Hoppel-Poppel, in Bavaria and Austria, it is made with roast leftovers of beef, pork or chicken and called Gröstl, each with the name of the meat used in advance (eg. Hendlgröstl) and in the north without the gherkins they are simply fried potatoes. This is the Hessian variant. 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 stramme Max originally comes from the Saxon and Berlin cuisine, but is now widespread throughout Germany.
Originally it was simply a bread with raw ham and sunny side fried egg. There are countless variations with raw and cooked ham, even meat loaf (Leberkaese) is now on the menu.
For health reasons, I made a low-cholesterol version with bresaola, the Italian beef ham, and without egg yolk. 2 servings Ingredients:
2 slices of...
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A typical poor man’s food with products that were formerly found in every household. Potatoes were always considered filling foods, mustard was first mentioned in the 8th century in a manuscript of Charlemagne and native to Central Europe since that time and chickens ran as eggs suppliers around everywhere.
The first picture is from an experiment, I used the Bavarian sweet mustard instead a normal prepared mustard. My sweetheart...
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The idea for the recipe came from Jamie Oliver, who in turn derived it from the Scottish variant of the scones (which are actually a sweet type of raisin bun). I modified it to the extent that I left out the baking powder and added an indispensable spice for potato dough, nutmeg.
Addendum: I added the baking powder again, the dough is actually more fluffy. 2 servings Ingredients:
2 floury potatoes (approx. 250 g)
50 g flour
3...
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