↓Deutsch This is a cooking method for light meats such as veal, poultry, and fish. The food is seared in a small amount of fat without browning and then deglazed…[...]
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↓Deutsch A classic with a good glass of dry white wine. I always recommend to the appropriate regional wine ... before our move that was a Hochheim Riesling (Hock in…[...]
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↓Deutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the…[...]
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↓Deutsch This is one of the most popular dishes to the new wine – feather white, but of course this tastes to a glass of dry white wine throughout the…[...]
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↓Deutsch Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic and often with bacon. And yes,…[...]
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↓Deutsch This dish is one of the most delicious mussel dishes because of its simplicity. Onion, garlic, white wine and one or two sprigs of thyme emphasize the natural taste…[...]
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↓Deutsch I think chicken in a wine sauce is available in all European countries where wine is grown. Let's start in Germany with the Woihinkelsche. This is traditionally cooked either…[...]
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↓Deutsch Steaks are notoriously difficult to cut from the tip of the beef tenderloin. Therefore, it is used either for steak tartare or for shredded beef tenderloin. The dish is…[...]
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↓Deutsch Here, we once again dug deep into the box of kitchen classics. Our Kaufland store was advertising Irish beef tenderloin for €39.90/kg, which, when prices go up to €100.00/kg,…[...]
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↓Deutsch Galettes and crepes have a long tradition in Brittany, as usual, first as a poor man’s food. Wheat was more expensive than buckwheat, so probably was the present form…[...]
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