↓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 herbal quark/curd cheese. In the simplest case, quark is either mixed with chives or spring onions and salt and allowed to marinate for one hour. You can enrich it with garlic and chili pepper, but this is no longer original Palatine.
If you e.g. live in the U.S. and can not...
↓Deutsch
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...
↓Deutsch
Hand cheese is a sour milk cheese, which is widely used in Hesse and the Palatinate and wears the names hand cheese, Mainzer cheese and Harzer roller. Hand cheese, because it was shaped by hand until the 1950s, Mainzer cheese, because that was the main market for the product, which actually comes from southern Hesse. Harzer roller? No idea where this name came from, supposedly originally from the area around the Harz. I consider that...
↓Deutsch
The dish is similar to baked Camembert and, like it, is a lovely summery accompaniment to a light white wine. 2 servings Ingredients:
200 g mushrooms, thinly sliced
1 tbsp olive oil
salt
pepper
150 g salad mix (raw vegetables or leaf lettuce)
1/3 cucumber, thinly sliced
1 large Roma tomato, quartered and sliced
1 spring onion, green and white separated, sliced
50 ml olive oil
25 ml white balsamic vinegar
3 tbsp honey
1 tbsp...
↓Deutsch
Caprese is a food modeled on the Italian flag. The tomato represents red, the mozzarella white, and the basil green. Add a little olive oil, salt, and pepper, and you're done. I stopped the bad habit of using balsamic vinegar right away; it only ruins the flavor of the buffalo mozzarella.
You eat it with some bread, which I replaced with the second part of the dish. Bruschetta now tends to evoke the image of elaborate spreads. But...
↓Deutsch
I didn't even know this recipe until a few weeks ago. After I saw this by a Hessian, I did some research and stumbled across countless recipes for it. So far I have eaten the hand cheese with music (vinegar, oil, onion) as is customary in Hesse. Otherwise I have already prepared it as a tartare and as a salad. It would never have occurred to me to prepare hand cheese warm. Anyway, it was worth recreating the recipe.
The first attempt...
↓Deutsch
Originally, in the recipe old leftover cheese, mainly Camembert was processed, made palatable again by the addition of butter and spices.
Obatzda or Obatzter literally means pressed together, mixed.
This recipe belongs to the classic Bavarian beer garden dishes. 4 servings Ingredients:
very ripe camembert of 200 g
100 g soft butter
1 small onion
salt
1 pinch of pepper
2 tablespoons sweet or hot paprika powder
some onion rings
salt...
↓Deutsch
„Käsespätzle“ are a specialty from the Swabian part of Baden-Wurttemberg in Germany. You can buy spaetzle dried or fresh from industrial productions, but homemade spaetzle are a different league.
The „normal“ cheese for the „Käsespätzle“ is Allgäu Emmental. With Limburger (mostly also from the Allgäu) the whole is much heartier. 2 servings Ingredients:
1 recipe spaetzle
1 tablespoon vegetable oil
200 g Emmental or...
↓Deutsch
The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile given way to one, i.e. either cheese or a sweet as a dessert.
At the start of Advent 2020 we had a 5-course French menu consisting of: A purchased three-layer pâté made from turkey, duck and goose liver.
Instead of a vegetable course, a ragout made from king...
↓Deutsch
Spundekäs is one of many cheese preparations which you can find everywhere in Germany and Austria. The best known are the Liptov cheese in Austria and the Obatzte in Bavaria.
The name is derived from the elongate shape, in which the mass normally was formed. The bung is the breech of the wine barrel. 2 servings Ingredients:
1 onion
1 garlic clove
50 g soft butter
100 g cream cheese
200 g quark
salt
1 tablespoon hot paprika powder...