↓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 …
Strammer Max
↓Deutsch The stramme Max originally comes from the Saxon and Berlin cuisine, but is now widespread throughout Germany. Originally it was simply a bread with …
Stuffed squid tubes in sauce americaine – Gefüllte Tintenfischtuben in Sauce americaine
↓Deutsch These are the Friday God’s deceptions for meat lovers. Similar to Swabian Maultaschen, God is not supposed to look on when meat is eaten …
The goose roast for the two-person household – Der Gänsebraten für den zwei Personen Haushalt
↓Deutsch That’s always the same problem with such large animals as a full-grown goose and Americans with their turkeys have that, too. For a two-person …
Chicken sandwich – Hähnchensandwich
↓Deutsch We had the original in 2023 during our vacation in the Netherlands in Alkmaar, right next to the famous cheese market. I then pimped …
Chicken frikassee – Hühnerfrikassee
↓Deutsch This is the chicken fricassee as it is cooked today, with meat from a soup hen or chicken and a colorful mixture of vegetables. …
Beef cheeks in red and port wine – Rinderbäckchen in Rot- und Portwein
↓Deutsch If there is one cut of meat that has made it to the absolute top class as a braised meat, it is cheeks. Whether …
Sarma
↓Deutsch Sarma are commonly translated as Serbian cabbage rolls, but can be found everywhere in the Yugoslavian successor states. In contrast to the cabbage rolls …
Calf liver Berlin style – Kalbsleber Berliner Art
↓Deutsch The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut …
Fried rice with duck – Bratreis mit Ente
↓Deutsch This fried rice is also a way of using up leftovers. The rice was ready cooked in the fridge, and then there was the …