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The Japanese discovered the schnitzel for themselves, albeit shortly after the war and presumably through German-Americans, possibly also through German contacts during the war. The standard version is tonkatsu, a slice of pork coated in panko breading. This was later expanded to include a chicken breast, but the pinnacle is chicken katsu, made from a boneless chicken leg.
It's served with vegetables of your choice, short-grain rice,...
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Indian food, if you can talk about at all so many regions, is something that is rarely ours. Personally, I really like better Indonesian, which is a mixture of Indian and Southeast Asia cuisine. But once a year it must then be the authentic Indian cuisine. Which is, of course in a homemade compilation again not quite right. But, and this is most important, it tastes like in my former Indian favorite restaurant in Frankfurt/Main...
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The chicken paprikash comes probably from the Hungarian Pannonia and was originally cooked with a hen only. The recipe is in the North American region well known by a family soap with Eva and Zsa Zsa Gabor in the 1960s. In the picture actually homemade Tarhonya should be with, I used orzo this time.
Addendum: I made the recipe a bit slimmer by replacing the lard with canola oil. 4 servings Ingredients:
1 chicken of 1.2 kg
3 tbsp...
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This is a recipe from the early 1980s from the cookbook series „Menü“ by Bertelsmann publishing. That should come from the Spanish part of the Basque country, but whether it is authentic, only the gods or the Bertelsmann publishing house knows.
With the ingredients, I worked rather free muzzle and in the preparation I have chosen my own way. Instead of stewing the whole thing in the pot, I spread the vegetables in a casserole...
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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 household, they are simply not suitable. Of course you can cook a whole bird and if you have as much space in the freezer you can freeze them in portions. But as we just are going to scrap our giant freezer, we don’t have the place.
The most obvious solution would be to either roast goose...
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We had the original in 2023 during our vacation in the Netherlands in Alkmaar, right next to the famous cheese market. I then pimped the whole thing up with tomato slices and gherkins. 2 servings Ingredients:
2 rolls of your choice, in picture 1 it is a spelt roll, in picture 2 a hamburger bun
1 chicken breast, at least 250 g
salt
pepper
flour
2 eggs
breadcrumbs
plenty of oil
2 leaves of iceberg lettuce
4 thin slices of tomatoes
1...
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This is the chicken fricassee as it is cooked today, with meat from a soup hen or chicken and a colorful mixture of vegetables. The old Berlin recipe from the imperial era had hardly any vegetables, but instead had cow's udder and veal tongue. 4 servings Ingredients:
1 soup hen of 1200 g
1500 ml of water
1 tbsp salt
1 bunch of soup greens (carrots, leek, celeriac)
1 tbsp oil
1/2 tbsp flour
1 large shallot
250 g small mushrooms
100 g...
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This fried rice is also a way of using up leftovers. The rice was ready cooked in the fridge, and then there was the carcass of the Siebeck duck. I separated the meat from it and chopped it up. I also had the wings and innards left over from the duck. I boiled the neck, stomach and heart in salt water for 2 hours, and after an hour of cooking I added the wings. These were also separated from the bones and chopped up. 2 servings...
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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. I have converted her template into a fixed recipe. You can cook it quite well according to her article, but for an inexperienced cook the recipe described below is more suitable.
I have to admit to my shame that I didn't cook the two stocks myself, but bought them from LaCroix in the...
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Djuvec is usually made with pork neck. With chicken, it becomes a low-cholesterol version.
The approach is also completely different. I pre-cook chicken legs, then remove the skin, fry with the vegetables and tomato paste, finish cooking the whole thing and at the very end I add the cooked rice. 2 servings Ingredients:
3 chicken thighs
Boiling salted water
3 tbsp canola or sunflower oil
1/2 red bell pepper, cut into strips
50 g onion...
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