↓Deutsch Basil is more located in the Italian than in the German cuisine, but in very old mushroom dishes it is very well used in …
Germany
Cauliflower soup – Blumenkohlcremesuppe
↓Deutsch That was once again a typical leftover meal, in the frost there were 2 bags with 250 ml of beef broth each, the refrigerator …
Pollack in a spicy North Sea shrimp sauce with parsley potatoes – Seelachs in pikanter Nordseekrabbensauce mit Petersilienkartoffeln
↓Deutsch In Germany, pollack and some of its close relatives from the cod family were invented with the imaginative name Seelachs „sea salmon“, as the …
Alcohol-free punch – Alkoholfreie Bowle
↓Deutsch This is the non-alcoholic version of the good old fruit punch as was made in almost every household in the 1960s from fresh seasonal …
Fish cakes – Fischfrikadellen
↓Deutsch It has become such a fad that I no longer make something simple like fish cakes homemade, but buy it ready-made from local fish …
Foam omelette with mushroom stuffing – Schaumomelette mit Pilzfüllung
↓Deutsch In Germany and France, an omelette is a pure egg mixture that is fried in a pan to make a flat cake, while in …
Gaisburger Marsch
↓Deutsch This is a very simple recipe if you have the basic ingredient meat broth available from the freezer or jar at all times. Precisely …
Kirschenmichel
↓Deutsch Originally Kirschenmichel is a leftovers for white bread or rolls. Cherries are used depending on the season, fresh or canned. The home of the …
Bismarck and fried herring – Bismarck- und Brathering
↓Deutsch Pickled herring can now be bought in good quality in every supermarket. Now and then I like to pickel it myself. I prefer the …
Tripe in Chasselas – Kutteln in Gutedel
↓Deutsch Tripe are for many nowadays an abomination, while the meat is because of its neutral taste ideal for spicy sauces. In the international cuisine …