↓Deutsch A few weeks ago I was once again on the shelf with the dried beans, peas and lentils. A pack of beluga lentils fell …
Gemüse und Salate
Green bean soup – Grüne Bohnensuppe
↓Deutsch In the summer, when the green beans are ripe, such stews were a real treat to deal with the huge amounts of beans and …
Quick mushroom pan – Schnelle Champignonpfanne
↓Deutsch That was another kind of hasty job, there were still about 150 g of beef strips for quick frying lying around in the fridge. …
Ratatouille
↓Deutsch Ratatouille is a vegetable stew from the Provençal cuisine, specifically from Nice. There is a recipe for this that is binding for the haute …
Asian cucumber salad – Asiatischer Gurkensalat
↓Deutsch I included the cucumber salad in my Japanese rice table, but it’s not really Japanese. Rather, it is played with Asian flavors. Sake and …
Warm coleslaw – Warmer Weißkrautsalat
↓Deutsch My Hessian cookbook doesn’t give an exact origin, so it’s probably eaten by all Hessians. Fresh white cabbage has a very pithy bite, so …
Oseng Oseng Wortel – Indonesian carrot stew – Indonesisches Karottengemüse
↓Deutsch Oseng Wortel Wortel is a fairly simple vegetable dish in Indonesia made from carrots. At least garlic and chili should not be missing in …
Pancakes with mushroom stuffing – Pfannkuchen mit Pilzfüllung
↓Deutsch Pancakes with a hearty stuffing are a standard dish on menus in several German restaurants. A sauce with mushrooms, usually bacon, onions and a …
Stuffed tomatoes – Gefüllte Tomaten
↓Deutsch As far as I know, tomatoes are the first stuffed vegetables to appear in Germany. Tomatoes were grown both commercially and in the home …
Lentils, wieners and spaetzle – Linsen, Saiten und Spätzle
↓Deutsch Lentils, wieners and spaetzle are along with roast beef, Swabian ravioli and cheese spaetzle the cornerstones of the Swabian cuisine. These days it’s easy …