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That was another kind of hasty job, there were still about 150 g of beef strips for quick frying lying around in the fridge. Now 150 g is not exactly a lot for 2 servings. So the alternatives were more meat or something else to lengthen the whole thing. Bacon was still there, so was cream and I bought 250 g of brown mushrooms as well. There was also Fusili and the meal was perfect. 2 servings Ingredients:
150 g beef for short frying,...
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Ratatouille is a vegetable stew from the Provençal cuisine, specifically from Nice. There is a recipe for this that is binding for the haute cuisine, but I have changed it a bit for my personal taste. I kept the classic ingredients aubergine, peppers, zucchini and tomatoes, as well as onions and garlic. What fell out for me are the herbs de Provence, which I replaced with fresh sprigs of rosemary. To give the whole thing a little...
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I included the cucumber salad in my Japanese rice table, but it's not really Japanese. Rather, it is played with Asian flavors. Sake and Japanese soy sauce come from Japan. But then a curry paste from Thailand comes into play. Nevertheless, the salad was a good source of vitamins for the Japanese menu.
Normally there is cilandro in the salad, I simply forgot to buy it. 2 servings Ingredients:
250 g mini cucumbers, cut into large...
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My Hessian cookbook doesn't give an exact origin, so it's probably eaten by all Hessians.
Fresh white cabbage has a very pithy bite, so various methods are used to soften it. The most common method is to vigorously knead the chopped cabbage with salt so that some of the sap comes out and the whole thing becomes soft. Here you use a different approach, the cabbage strips are cooked for about 5 minutes, which also creates the desired...
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Oseng Wortel Wortel is a fairly simple vegetable dish in Indonesia made from carrots. At least garlic and chili should not be missing in an Indonesian dish. This is where the Indonesian sweet soy sauce, Ketjap manis, comes into play.
Ketjap??? Sounds like ketchup and yes, the term actually comes from Indonesia and originally just meant sauce. 2 servings Ingredients:
2 tbsp neutral vegetable oil
250g carrots, cut into matchstick-thin...
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Pancakes with a hearty stuffing are a standard dish on menus in several German restaurants. A sauce with mushrooms, usually bacon, onions and a bright roux is prepared. This is then filled into pancakes, in this case still with lettuce and rolled up.
In the new picture, the salad comes as a side because I didn't want to mix the sour cream salad dressing with the mushroom sauce. 2 servings Ingredients:
300 g mushrooms, stemmed and...
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As far as I know, tomatoes are the first stuffed vegetables to appear in Germany. Tomatoes were grown both commercially and in the home garden. If you were lucky, there were also particularly large specimens like the beef tomato, which are good for stuffing. As with the stuffed peppers, you can mix a normal meatball mixture with soaked rolls or, instead of rolls, pre-cooked rice with the minced meat.
Cooking is a bit difficult, as...
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Lentils, wieners and spaetzle are along with roast beef, Swabian ravioli and cheese spaetzle the cornerstones of the Swabian cuisine.
These days it’s easy to bring this dish to the table. Lentils are pre-cooked in a can, so need only be made hot and spiced. Wieners you can always buy from the butcher and spaetzle are dried or fresh ready to buy.
This post brings both variations. When I have time, I like to do everything from...
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On Facebook or Instagram, someone posted pictures of an asparagus cordon bleu, which is white asparagus wrapped in a slice of cooked ham and a slice of semi-hard cheese. It was then breaded and pan fried. That's the basic idea. However, I had in mind a real cordon bleu made of meat, filled with ham and cheese and, of course, asparagus.
As every year, our Kaufland ended the asparagus season too early, so I had to switch to a 400 g...
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The recipe is very closely related to my cauliflower casserole. Cabbage can be treated a little rougher, so bacon and a spicy cheese are used. In order not to overwhelm the delicate asparagus taste, I switched to the tried and tested combination of asparagus and boiled ham, the cheese was a very mild young Gouda.
Normally the casserole can be eaten as a main course, on Sundays it's always a bit more refined here, so the casserole was...
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