Hessian Fraass – Hessischer Fraaß
↓Deutsch From where the dish has the thankless name ‚Fraaß‘ (grub, muck), unfortunately is not known, but it is a very tasty casserole from cabbage and a meatball dough. This…[...]
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Beef neck as roast – Rinderhals als Braten
↓Deutsch This is a preparation of a simple Burgundy roast with the so-called "young bull meat" from the supermarket. The meat becomes very tender due to the long cooking process…[...]
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Blini – Russian buckwheat pancakes – Russische Buchweizenpfannkuchen
↓Deutsch Blini are the ideal accompaniment to smoked salmon and caviar in Russian cuisine. They come in a wide variety of forms, such as American pancakes, German pancakes, crepes and…[...]
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Ham noodles – Schinkennudeln
↓Deutsch This was originally a dish to process too much cooked pasta. The youth of today ask, too many cooked noodles, is this possible? I also remember have eaten a…[...]
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German pea pot – Erbseneintopf
↓Deutsch The recipe has less to do with the good old German pea soup, this is a stew which saturates and warms on cold days. The basis is a strong…[...]
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Palatinate plate – Pfälzer Teller
↓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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Basque chicken – Baskisches Huhn
↓Deutsch 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…[...]
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Poached wolffish in Beure blanc – Pochierter Steinbeißer in Beure blanc
↓Deutsch 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…[...]
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Tote Oma
↓Deutsch Dead Grandma is a dish that is mainly popular in the "new" federal states, i.e. in the area of the former GDR. But why dead grandma? Rumor has it…[...]
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Northern German kale – Norddeutscher Grünkohl
↓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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