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From where the dish has the thankless name ‚Fraaß‘ (grub, muck), unfortunately is not known, but it is a very tasty casserole from cabbage and a meatball dough.
This version differs slightly from the original recipe, which contains much more cabbage than minced meat and no caraway and much more bread in the minced meat. I prefer a proper ‚Frikadellen‘ (meatball) dough in which the butcher and not the baker wins. 4 servings...
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The recipe has less to do with the good old German pea soup, this is a stew which saturates and warms on cold days. The basis is a strong broth from a pork knuckle, which also in small cuts is in it. A lot of taste also bring smoked bacon, onions and soup vegetables, all together in lard strongly fried. Additional to this is the use of two pea varieties, peeled dried peas for the basic flavor and frozen peas for the freshness. 6...
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In principle, this recipe is an adaptation of the Alsatian Coq au Riesling or the Rheingauer Woihinkelsche (wine chicken). Due to our health, some things were left out, e.g. the butter. Instead, virgin olive oil was used. It simply has less cholesterol.
As it feels like a century since I was last able to buy fresh pearl onions, I resorted to an old trick. You can buy pickled pearl onions in any supermarket. I poured away the marinade...
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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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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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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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This is one of the oldest dishes in the old canteens of the former Hoechst AG (whose core is now Sanofi/Aventis and several other companies) and in its simplicity also one of the best. Interestingly, for most of the time was used no kielbasa but Westphalian smoked pork sausages.
The recipe could mature with me more than 40 years, so I have introduced the original kielbasa again and the lentil vegetable is now somewhat reminiscent of...
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In contrast to the Kassler chops Frankfurt chops are cured and cooked and not smoked.
Chops are the New Years Eve dinner in the Rhine-Main area. The host of the party cooks a large pot of sauerkraut and every guest brings his own chops with which he then placed into the sauerkraut of the host. At midnight all guests eat their chops with the now enriched by the meat juice sauerkraut.
If you can't buy Frankfurt ribs, it's very easy to...
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This is also an old Hessian meal and, so to speak, the slaughter plate of the poor man. At times, when home slaughtering was still common, the noble parts such as pork tenderloin, pork loin, the neck, etc. were sold to the noblesse in place like pastor and mayor. For the poor farmer only pigtail, head and feet were left. Cured it was still a true feast, because after the Thirty Years War meat was rarely available to the lower...
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