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Palatinate wine foam sauce is the sauce to the Palatinate steamed noodles. They can also be used for other warm desserts. but it is an essential part of the steamed noodles. For children, the alternative is the vanilla sauce. 4 servings Ingredients:
500 ml dry Palatinate Riesling
250 ml of water
1 teaspoon foodstarch
2 eggs, separated, whites beaten until stiff
50 grams of sugar Preparation:
Remove a little from the wine-water...
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Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna Chamber of Commerce has a fixed recipe for this, but hardly anyone follows it. I've seen the most adventurous constructions with mixed minced meat, minced poultry, vegetarian with lentils and whatever else I know. Minced meat is fried, mixed with tomatoes and boiled for 30 minutes. This is then called sauce...
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Pasta al arrabiata is one of the countless tomato sauces available alongside Napoletana. How the name implies, furious means it is hot. What I did not know until June 2019 is that it does not use pancetta but guanciale (air dried pork cheek). I use Italian canned tomatoes as a basis and like one fresh tomato. For the (light) sharpness I liked to use fresh Thai Birdeye Chiles. We now have Italian dried Pepperoncini. 2 servings...
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A hunter's schnitzel in Germany is usually a pork schnitzel from the upper, lower shell, back or neck. When breading, the meanings divide depending on the area. In many areas it must be breaded, in other areas a schnitzel with sauce is just not breaded.
Hunter's sauce is also available in countless varieties with mushrooms, chanterelles or dried forest mushrooms. You can cook it with or without bacon, with or without cream. 2...
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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 and the boiled potatoes to. The sauce can also be a Bearnaise, the ham is also variable. I prefer a smoked and an air-dried raw ham and an un-smoked cooked ham, which is very difficult to find in Swabia.
Addendum: The smoked raw ham has now been dropped from the program. There...
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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 1860 in the Frankfurt cookbook of Wilhelmine Rührig.
The sauce came probably from Italy as salsa verde over the French sauce verte to Frankfurt, when exactly is not known.
Meanwhile, the green sauce has slightly changed found its way to Kassel. From Kassel...
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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 garlic or Tuskan kale. Now is wild garlic time, unfortunately, we haven’t found at the Swabians free growing wild garlic, so we must rely on goods from the supermarket. According to the label it should come from wild plucking and not breeding. 3 servings Ingredients:
3 tablespoons pine...
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This is the Indonesian original and not the Thai copied stuff. The sauce contains neither soy sauce nor fish sauce.
The idea comes from Sri Owen's cookbook, THE HOME BOOK OF INDONESIAN COOKERY, ISBN 3-453-40260-X from 1979. The German translation is by Marion Dill and was published by Wilhelm Heyne Verlag.
A key ingredient is terasi, a fermented fish paste used in Indonesia in place of fish sauce. However, the stuff takes some...
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The German word "Steinbeißer" is a bit misleading. Steinbeißer is a freshwater fish that is found in Europe and Asia and is a protected species. Some marketing specialist came up with the idea of calling the four species of wolffish "Steinbeißer" because it sounds so great. For me, it's a noble fish, regardless of whether you call it a Steinbeißer or a wolffish.
Let's move on to the beure blanc. This is a classic French...
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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 in the long run. So at the moment I'm just having chopped steak 😎 with soft-boiled vegetables and rice.
What I've been wanting to make again for a long time was my shashlik pot and this recipe at least has a hint of shashlik.
Tip: TV chef Mike Süßer gave a good tip about...
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