↓Deutsch From where the dish has the thankless name ‚Fraaß‘ (grub, muck), unfortunately is not known, but it is a very tasty casserole from cabbage …
Germany
Ham noodles – Schinkennudeln
↓Deutsch This was originally a dish to process too much cooked pasta. The youth of today ask, too many cooked noodles, is this possible? I …
German pea pot – Erbseneintopf
↓Deutsch The recipe has less to do with the good old German pea soup, this is a stew which saturates and warms on cold days. …
Palatinate plate – Pfälzer Teller
↓Deutsch In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or …
Tote Oma
↓Deutsch Dead Grandma is a dish that is mainly popular in the „new“ federal states, i.e. in the area of the former GDR. But why …
Strammer Max
↓Deutsch The stramme Max originally comes from the Saxon and Berlin cuisine, but is now widespread throughout Germany. Originally it was simply a bread with …
The goose roast for the two-person household – Der Gänsebraten für den zwei Personen Haushalt
↓Deutsch That’s always the same problem with such large animals as a full-grown goose and Americans with their turkeys have that, too. For a two-person …
Calf liver Berlin style – Kalbsleber Berliner Art
↓Deutsch The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut …
Duck with caramel-vinegar sauce – Ente mit Karamell-Essig-Sauce
↓Deutsch The recipe comes from the legendary food critic and author Wolfram Siebeck and was presented by Astrid Pauls on her blog Arthur’s Tochter kocht. …
Leg of lamb in wine – Lammkeule in Wein
↓Deutsch Braising lamb legs also has a long tradition in Germany. Think, for example, of the Odenwald leg of lamb, a recipe that is probably …