↓Deutsch The same trick as with Swabian ravioli Maultaschen. Friday is fasting day, so there's no meat. Swabians hide their meat in pasta dough to hide it from God; I…[...]
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↓Deutsch To stuff vegetables, might have been invented independently anywhere in the world. The present form comes from the Middle East, probably invented from settled Arabs. The Turks made use…[...]
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↓Deutsch A lovely recipe for spring: tenderly aged beef steak, roasted asparagus, and potatoes. I used a hanging tender that had been aging vacuum-sealed in our 0°C refrigerator drawer for…[...]
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↓Deutsch This is a variation on the classic ham, asparagus, boiled potatoes with hollandaise sauce. In Baden-Wurttemberg, potatoes are often replaced with "Chratzete", which are torn pancakes. Then why not…[...]
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↓Deutsch 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…[...]
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↓Deutsch This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as much as the hollandaise sauce…[...]
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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 In and of itself, the recipe is a contradiction in itself. Shashlik is meat skewers at all. Now I have already removed the meat and vegetables from the skewers…[...]
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↓Deutsch A lovely combination of a very tasty fish fillet fried on the skin with sweet potato, rounded off with a cream sauce with Noilly Prat. Once again a completely…[...]
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↓Deutsch Pumpkin is a vegetable that needs for my opinion very strong spices to taste reasonably well. In this case, the main taste comes from Indian curry powder. 2 servings…[...]
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