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It goes again to the autumn and autumn is known as stew time. What we had long ago, was a chicken soup or stew.
As described in the previous post, we have a lot of chicken stock and, inevitably, chicken meat. Half of a huge greens was overcooked to the taste of the broth, the other half came cut small in the chicken stew. In contrast to the original recipe, the chicken was about 3 kg and we had the half. Thus, there were 4 servings...
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Kale is considered here in Germany as a German specialty. In fact, it is more widespread than is generally believed here. It is the closest relative of the cultivated wild cabbage and is known since the 3rd century BC in Greece. Many European nations introduced it already at early days of colonization in America. 2014 there was a real culinary hype in the US on kale.
To get back to Germany, kale is a specialty in Lower Saxony,...
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Here we have a solid Swabian inn with typical Swabian specialties. It starts with Flädlesuppe (pancake soup) and continues with Wurstsalat (sausage salad) with Schwarzwurst (black pudding) and culminates in Swabian Zwiebelrostbraten (onion roast beef). This is flattened like a schnitzel and cooked medium upon request. The sauce consists of braised onions in a homemade gravy. And believe me, I've always been able to taste when...
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The red herring salad is known both in Germany and in Sweden. In Germany, however, on the other hand is used rather sour cream, in Sweden sweet cream.
In Sweden, it is almost always a part of the smorgasbord, in Germany rather the hangovers food on New Year’s Day and Ash Wednesday. Therefore, in Germany also jacket potatoes or boiled potatoes are the usual side dish. 4 servings Ingredients:
4 Matjes double fillets or 4 watered salt...
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The Munich Weisswurst is alleged to occur on February 22, 1857 from a failed veal bratwurst. Opinions are something apart, whether simply the meat was „messed up“ or whether no more sheep cases were available and therefore normal bratwurst cases were used.
The recipe comes really near the taste of the Munich Weisswurst, unfortunately the veal face for the normal man is not to get. The pork rind create as a perfect...
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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 from my sweetheart's meal on Saturday, 100 ml of sour cream was also waiting to be used up and potatoes are almost always in our supply. 2 servings Ingredients:
500 ml beef broth
400 - 500 g cauliflower, divided into individual florets
1 floury potato of about 100 g, peeled and coarsely...
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This is a typical German meal in a traditional restaurant. My sweetheart chooses it very often because she doesn't normally get it at home. That's because I think pork tenderloin is wobbly meat. Everyone knows the saying, if you don't work, you shouldn't eat. This supposedly comes from the years of civil war that followed the Russian October Revolution. I reinterpreted the saying to mean that pork tenderloin is a muscle that doesn't...
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There are countless variations of beef rouladen in Germany. They are stuffed with minced meat, mushrooms, eggs and what ever. But there is one classic stuffing that is known throughout Germany, bacon, onions and gherkins. However, the Hessians would not be Hessians, if there is not a contrast to the rest of Germany. Throughout Germany, the ingredients for the stuffing are cut into small pieces. The bacon is in cubes or thin slices,...
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A classic with a good glass of dry white wine. I always recommend to the appropriate regional wine ... before our move that was a Hochheim Riesling (Hock in UK), now a Wurttemberg Riesling.
Addendum: The recipe was originally called baked Camembert. We've since experimented with various low-fat cheeses especially for my sweetheart. Now she's getting a baked Limburger from the Allgäu region. It has only 4% fat, but still melts like a...
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Shashlik is actually known as a skewer. Original from the Caucasus this is marinated meat on skewers and grilled. In Germany they make a skewer with bacon, kidneys, pork, peppers and onions, which is cooked in a shashlik sauce.
Just ask yourself, why does that have to be on skewers, if that is anyway braised in a sauce. So I fried all the solid ingredients in olive oil and then braised in crushed tomatoes.
Additional spices such as...
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