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The recipe is very closely related to my cauliflower casserole. Cabbage can be treated a little rougher, so bacon and a spicy cheese are used. In order not to overwhelm the delicate asparagus taste, I switched to the tried and tested combination of asparagus and boiled ham, the cheese was a very mild young Gouda.
Normally the casserole can be eaten as a main course, on Sundays it's always a bit more refined here, so the casserole was...
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This was a recipe heavily influenced by my egg salad and chicken fricassee. Asparagus cut into pieces and cooked in a bright sauce is an old hat. My ancestors wanted to make something like that palatable to me when I was a child, but it never worked. For me, asparagus was just disgusting. That changed when I was allowed to try asparagus with butter. With that and the Hollandaise butter sauce, it was a taste explosion at that...
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Winter vegetables? Germany? What do you think of that? Brussels sprouts (um, too bitter), black salsify (I don't need the mess) and then there would be cabbage.
Red cabbage is the winter vegetable par excellence in Germany. Unfortunately, very few know how to turn the somewhat dull taste into a real explosion.
The recipe was created from a convenience product, the finished red cabbage from Norma (put in the microwave and then on the...
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Stuffed vegetables come from the Balkan, Turkey and the Mediterranean Arab countries. In the countries that formerly belonged to the Ottoman Empire, they are mostly referred to as Dolmas and in Arabia as Maashi. Stuffed peppers and tomatoes found their way to Germany as early as the early 1960s and are filled with a spicy mass of minced meat and soaked bread. In some areas the bread is replaced by cooked rice, so you have the main...
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Basil is more located in the Italian than in the German cuisine, but in very old mushroom dishes it is very well used in German recipes. This recipe is from the German Silesians, which were expelled to 99% after WW2. Now this land is Polish but the refugees had their recipes in their baggage.
I suspect that the dish was originally made with roast cuts, but try to get something like this without pre-ordering and possibly weeks of...
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That was once again a typical leftover meal, in the frost there were 2 bags with 250 ml of beef broth each, the refrigerator provided half a cauliflower, half an onion, a piece of celery and 100 ml cream.
Otherwise it is a typical vegetable cream soup that works the same with asparagus, Brussel sprouts, romanesco and broccoli. Green asparagus and broccoli should definitely be blanched, otherwise green quickly turns into an unsightly...
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For the vegetable course in a French menu, I was looking for a suitable vegetable. Before I got to the finer types of cabbage like cauliflower or Brussels sprouts, I noticed the king oyster mushrooms. Strictly, mushrooms are of course not a vegetable, not even a plant, but that didn't harm the taste. 2 servings Ingredients:
300 g king oyster mushrooms, cut into bite-sized pieces
1 tbsp flour
1 tbsp olive oil
1 tbsp onion cubes
1...
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The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile given way to one, i.e. either cheese or a sweet as a dessert.
At the start of Advent 2020 we had a 5-course French menu consisting of: A purchased three-layer pâté made from turkey, duck and goose liver.
Instead of a vegetable course, a ragout made from king...
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This is a recipe from my youth that my mother always cooked. Savoy cabbage with boiled beef and potatoes. At that time, however, she always shot the savoy cabbage through the meat grinder, which had a hint of baby porridge. When I later cooked this myself, I then cut the savoy cabbage with a knife.
This requires a strong broth, which is made from the beef and some soup bones.
For the carbohydrates potatoes are responsible, which may...
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As an alternative to the always present potato salad in the early 1970s came the noodle salad with at least so many variants as the potato salad. With vegetables (peas, carrots, pepper bells etc.), sausage, ham and with several dressings from simple oil, salt and pepper over a vinaigrette to dressings on mayonnaise base. On grill parties, where every visitor is insisted, to bring a salad for the buffet, it’s sometimes very...
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