↓Deutsch This is one of the typical winter stews in Germany. Unfortunately I don’t have very often the opportunity to cook it, as my sweatheart …
Germany
Semolina dumpling soup – Grießklößchensuppe
↓Deutsch The Grießklößchen soup in Germany and the Grießnockerl soup in Austria is a very well-known soup. The basis is a good beef broth, Rindssuppe …
Obatzda – Bavarian cheese cream – Bayerische Käsecreme
↓Deutsch Originally, in the recipe old leftover cheese, mainly Camembert was processed, made palatable again by the addition of butter and spices. Obatzda or Obatzter …
Bavaria burger – Bayernburger
↓Deutsch The title of the dish is of course meant ironically, it has nothing in common with a hamburger. In the end, it’s just a …
Munich Wiesn chicken – Münchner Wiesnhendl
↓Deutsch New interpreted. So you can just eat the chicken with knife and fork, and don’t need to mess around with bones. The parsley, which lays …
Asparagus cordon bleu – Spargel Cordon bleu
↓Deutsch On Facebook or Instagram, someone posted pictures of an asparagus cordon bleu, which is white asparagus wrapped in a slice of cooked ham and …
Asparagus casserole – Spargelauflauf
↓Deutsch The recipe is very closely related to my cauliflower casserole. Cabbage can be treated a little rougher, so bacon and a spicy cheese are …
Käsespätzle
↓Deutsch „Käsespätzle“ are a specialty from the Swabian part of Baden-Wurttemberg in Germany. You can buy spaetzle dried or fresh from industrial productions, but homemade …
Roasted loin of wild boar – Gebratener Wildschweinrücken
↓Deutsch Wild boar is still uncharted territory for me, as I have had stinking male boar meat from time to time in the past. In …
Swabian noodles spaetzle – Spätzle
↓Deutsch One should actually never speak of spaetzle as noodles to a Swabian, this could possibly lead to an entry ban in Swabia/Württemberg. Spaetzle are, …