↓Deutsch Now politically correct paprika cutlet (Paprikaschnitzel, although that is actually an own recipe) is one of the most famous German cutlet recipes next to …
Germany
Sauerbraten
↓Deutsch If an ox was slaughtered in earlier times, there accrue naturally tons of meat, which indeed were not allowed to rot. Therefore a conservation …
Mussels in Rhineland style – Miesmuscheln auf rheinische Art
↓Deutsch This is a very simple recipe for mussels. Root vegetables and onions are cooked in white wine, add mussels, ready. The dish is very …
Trout fillet Black Forest style – Forellenfilet Schwarzwälder Art
↓Deutsch This recipe is a variation on Black Forest-style breaded trout. Putting a whole fish on my sweetheart’s plate usually results in a kind of …
Möhrendurcheinander – Westphalian carrot stew – Westfälischer Karottenstampf
↓Deutsch „Möhrendurcheinander“ is a typical German-Westphalian stew. The basis is always a good broth, carrots, meat and potatoes. The meat is at its simplest way …
Frankfurt neck ribs – Frankfurter Kammribbscher
↓Deutsch Ribs mean something different around the world. The most well-known are probably spare ribs from the pork belly or from the bones of the …
White cheese – Weißer Käse
↓Deutsch An essential accompaniment to the Palatinate jacket potatoes is, besides the Hausmacher sausage, the white cheese, which in other German regions is simply called …
Rutabaga stew – Steckrübeneintopf
↓Deutsch Rutabaga unfortunately have a bad reputation in Germany, which still stems from the notorious rutabaga winter 1916/1917 in Germany during the First World War. …
Chicken stew – Hühnereintopf
↓Deutsch It goes again to the autumn and autumn is known as stew time. What we had long ago, was a chicken soup or stew. …
Northern German kale – Norddeutscher Grünkohl
↓Deutsch Kale is considered here in Germany as a German specialty. In fact, it is more widespread than is generally believed here. It is the …