↓Deutsch My teeth are slowly entering the critical phase before the prosthetics, so I can only eat soft things at the moment. Soups and porridge all the time are boring…
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↓Deutsch This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as much as the hollandaise sauce…
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↓Deutsch The sauce was created on a whim. There was still a lot of meat left over from the last road kill chicken, which was to be used for the…
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↓Deutsch Ideas from the three most famous tomato sauces, right after the Napoletana, Arrabiata, Puttanesca and Amatriciana, have come together here. One day a piece of pancetta fell into my…
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[caption id="attachment_8883" align="alignnone" width="1200"] Ragù from lamb.Ragù aus Lammfleisch.[/caption] ↓Deutsch Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna…
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↓Deutsch This cream can be found in all former Yugoslav countries, although it is mainly obtained from Croatian restaurants. It consists of about 2/3 red pepper and 1/3 eggplant. I…
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↓Deutsch The Italian classic pesto is usually made with basil. The taste never was my case, so I was pleased to hear the ideas of the same recipe with wild…
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↓Deutsch The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since this recipe first appears in…
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[caption id="attachment_8598" align="alignnone" width="1200"] Hunter schnitzel breaded,Jägerschnitzel paniert.[/caption] ↓Deutsch A hunter's schnitzel in Germany is usually a pork schnitzel from the upper, lower shell, back or neck. When breading, the…
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↓Deutsch This sauce is an absolute must with Gravad Lax (buried salmon) and of course with other marinated fish such as salmon trout, char, trout, sea trout. Of course, there…
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