↓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 Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic and often with bacon. And yes,…[...]
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[caption id="attachment_10317" align="alignnone" width="1200"] Vindaloo from pork belly.Vindaloo aus Schweinebauch.[/caption] ↓Deutsch Indian food, if you can talk about at all so many regions, is something that is rarely ours. Personally, I really…[...]
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↓Deutsch Grilled pork knuckle The pork knuckle is also a traditional Oktoberfest dish. It is grilled like the ‚Wiesnhendl‘ on upright heaters on long skewers. The knuckle is perfect through…[...]
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↓Deutsch Now politically correct paprika cutlet (Paprikaschnitzel, although that is actually an own recipe) is one of the most famous German cutlet recipes next to the hunter cutlet (Jägerschnitzel) and…[...]
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↓Deutsch In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or mashed potatoes. Palatinates like to…[...]
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↓Deutsch Kale is considered here in Germany as a German specialty. In fact, it is more widespread than is generally believed here. It is the closest relative of the cultivated…[...]
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↓Deutsch In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the…[...]
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↓Deutsch This is one of my oldest recipes and at the same time for the simplest pork roast with only six ingredients: pork, fat, onion, water, salt and pepper. The…[...]
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↓Deutsch What should not be missing at any Italian festival is the small pig, the porccetta. Originally, this is simply a suckling pig that has had all its bones removed,…[...]
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