↓Deutsch The idea actually came about when I wanted to make a Pollo fino, a boneless chicken thigh, into a schnitzel with chanterelles. Unfortunately, the Pollo fino I cut myself…
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↓Deutsch 'Quer durch den Garten‘ (Across the garden) is a vegetable stew that I know from my two roots, the Palatinate and Hesse. By the geographical proximity to France it…
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↓Deutsch 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…
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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 The Leipziger Allerlei is an old classic and was probably part of the original Saxon (court) cuisine. With the right ingredients, this is a very tasty vegetable dish with…
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↓Deutsch My chili beans are somewhat similar to the baked beans. Baked beans, in their simplest form, are white beans in tomato sauce. On the other hand, if you take…
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↓Deutsch This is one of the oldest dishes in the old canteens of the former Hoechst AG (whose core is now Sanofi/Aventis and several other companies) and in its simplicity…
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↓Deutsch In contrast to the Kassler chops Frankfurt chops are cured and cooked and not smoked. Chops are the New Years Eve dinner in the Rhine-Main area. The host of…
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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 In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or mashed potatoes. Palatinates like to…
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