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Spring rolls are known throughout East Asia with countless fillings. I first encountered them as loempia (pronounced Lumpia) in an Indonesian restaurant in the Netherlands. Therefore, my filling has a distinctly Indonesian flavor.
Of course, you could buy them as convenience food, and they don't taste bad. Unfortunately, most of these products contain the infamous E621, monosodium glutamate. This is found in many natural foods like...
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„Möhrendurcheinander“ is a typical German-Westphalian stew. The basis is always a good broth, carrots, meat and potatoes. The meat is at its simplest way with some bacon, but can be richer with pork, fresh or cured. My wife's recipe (who comes from the Ruhr area) even uses black pudding instead of meat.
In the meantime I found out that the recipe found its way to the south of Germany, mostly under the name carrot and potato...
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The stuffed cabbage, although reported in Germany as a typical German dish, is also known by our eastern neighbors in Poland, the Czech Republic, Russia, Hungary and the former Yugoslavian states. The best known are the Sarma from soured as a whole cabbage leaves similar to sauerkraut and filled with giblets from pork or lamb.
In the broadest among these recipes, the Arab-Egyptian Mashi, wich means all kinds of stuffed vegetables,...
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Kale is considered here in Germany as a German specialty. In fact, it is more widespread than is generally believed here. It is the closest relative of the cultivated wild cabbage and is known since the 3rd century BC in Greece. Many European nations introduced it already at early days of colonization in America. 2014 there was a real culinary hype in the US on kale.
To get back to Germany, kale is a specialty in Lower Saxony,...
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This cauliflower soup is also a way of using up leftovers. 2 1/4 l bags of beef broth came out of the freezer, half a cauliflower was left over from my sweetheart's meal on Saturday, 100 ml of sour cream was also waiting to be used up and potatoes are almost always in our supply. 2 servings Ingredients:
500 ml beef broth
400 - 500 g cauliflower, divided into individual florets
1 floury potato of about 100 g, peeled and coarsely...
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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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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, Alsace is now a part of France, this is true, but in earlier times this was a part of the German Empire until the time of the ThirtyYears‘ War from 1618 to 1648 and the great eastward expansion of France under Louis XIII. and XIV. During this time,...
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In contrast to the carrot mash with pork belly, a different approach was taken here. Since the recipe calls for plenty of fried onions as a topping for the carrot mash, the onions were omitted from the carrot mash.
The meat part was replaced with bratwurst instead of pork belly or black pudding. 2 servings Ingredients:
400 g carrots, roughly diced
100 g potatoes, roughly diced
250 ml beef broth
salt
pepper
1 tbsp marjoram
5 juniper...
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The dish is similar to baked Camembert and, like it, is a lovely summery accompaniment to a light white wine. 2 servings Ingredients:
200 g mushrooms, thinly sliced
1 tbsp olive oil
salt
pepper
150 g salad mix (raw vegetables or leaf lettuce)
1/3 cucumber, thinly sliced
1 large Roma tomato, quartered and sliced
1 spring onion, green and white separated, sliced
50 ml olive oil
25 ml white balsamic vinegar
3 tbsp honey
1 tbsp...
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Friday is either fish day for us or at least a meat-free day. This week, however, our fishmonger didn't have anything special on the counter, and shrimp is rare enough for us. Asian food is also very rare in our area these days, so what could be more appropriate than fried shrimp on a bed of Chinese-inspired vegetables? I didn't even have to buy it; it was already lying around in the 0° C/32° F drawers of the fridge. 2 servings...
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