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This is actually "only" breaded fish, the fillet is simply cut into strips and breaded afterwards. Of course, these things are not as uniform as the purchased ones, cut from a frozen block industry fish fingers. In any case, my children were satisfied with it in the 1980s/90s and I did not have to give them this prefabricated cardboard with as much mono sodium glutamate as possible. To get the most even strips possible, it is best to...
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This used to be a typical poor man's meal with the ubiquitous salted herring. It used to be caught in huge quantities in the North and Baltic Sea, heavily salted to preserve it and then sold everywhere as a penny item. The remaining ingredients, apples, onions, pickled cucumbers and sour cream, were always kept in stock at home.
It wouldn't be my recipe if I hadn't corrected something in the original.
With 22% fat, "Schmand" is twice...
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Swabian sausage salad differs from the "normal" sausage salad in that it contains no pepper and cheese strips. Instead 2/3 boiled sausage and 1/3 black sausage is used. The boiled sausage can be fine or coarse bologna. For the black sausage, I prefer an un-smoked black pudding, because the smoked black sausage can hardly be peeled. 2 servings Ingredients:
200 g boiled sausage (bologna, fine or coarse) cut into strips
100 g black...
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Hot dogs are, even if you make them at home, really fast food. You roast a bun, warm a sausage, grab it together and decorate with mayonnaise and mustard. Ketchup probably came later as a third sauce.
Hot dog was invented in 1847 in Frankfurt am Main and served from the Hanoverian migrant Charles Feltman 1867 in Coney Iceland for the first time in its present form.
The hot dog is now spread around the world, especially the...
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While in other parts of Germany tripe ends up tacitly in sausages or in dog food, in Swabia they are eaten as sour tripe or in Baden in white wine sauce.
Fortunately, nowadays you no longer have to go through the hours of cooking and cleaning, the tripe is cleaned, boiled and cut into strips at the butcher's. 2 servings Ingredients:
2 onions, cut into strips
1 clove of garlic, chopped
3 tbsp oil
1 tbsp flour
150 ml red wine
100 ml...
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Last Saturday I saw a burger on Hessen television that was made from Hessian ingredients. Instead of the usual burger sauce, a herb cream was made from quark, the burger patty was a German meatball and the cheddar was replaced with hand cheese. As a Frankfurt boy, I then replaced the quark with Frankfurt green sauce and that's how this South Hesse burger came about. 2 portions Ingredients:
2 rolls of your choice, preferably...
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In contrast to trout or char black-forest style, the fish is not breaded like a schnitzel, but only floured. The flour binds non-washable remnants of the mucus and the fish is also nicely crispy on the skin side. 2 servings Ingredients:
2 portion fishes, trout or char
salt
pepper
flour
fat for frying (oil or clarified butter) Preparation:
Wash the fish well, cut off the fins with a kitchen scissor. Who has a sufficiently large pan,...
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This dish is mainly found in the area around Schlitz, a town in the foothills of the Vogelsberg to the northwest.
Bread dough is rolled out flat and spread with a mixture of potatoes, onions and quark. The whole thing is rubbed with a little oil and sprinkled with bacon cubes if desired. 2 servings Ingredients:
200 g fresh bread dough (can be homemade, from a baker or from a baking mix)
500 g floury potatoes, cooked and peeled the...
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'Quer durch den Garten‘ (Across the garden) is a vegetable stew that I know from my two roots, the Palatinate and Hesse. By the geographical proximity to France it is called in the Palatinate also ‚Franzosensuppe‘ French soup.
Stews are typically winter dishes but here the seasonal vegetables are garden fresh processed. In the spring are other vegetables processed than in the middle summer or autumn. So you have the freedom to...
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The WDR (West German Broadcasting) recently broadcast what felt like the 500th repeat of the Vorkoster cooking show, the topic of meat on a stick, i.e. chops, ribs, etc. Among other pieces of meat there was also braised loin spare ribs. In Hesse, we liked to throw it into stews, I had never made it braised. But my sweetheart is from Westphalia, like Björn Freitag too, and so she asked, "Could you make that too? My mother used to...
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