↓Deutsch The recipe comes from the legendary food critic and author Wolfram Siebeck and was presented by Astrid Pauls on her blog Arthur’s Tochter kocht. …
Djuvec with chicken – Djuvec mit Hähnchen
↓Deutsch Djuvec is usually made with pork neck. With chicken, it becomes a low-cholesterol version. The approach is also completely different. I pre-cook chicken legs, …
Leg of lamb in wine – Lammkeule in Wein
↓Deutsch Braising lamb legs also has a long tradition in Germany. Think, for example, of the Odenwald leg of lamb, a recipe that is probably …
Pork roast – Schweinebraten
↓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, …
Chicken soup – Hühnersuppe
↓Deutsch Autumn = soup time. Today it was time for good old chicken soup again, the broth made from a real soup hen. Not this …
Monkfish in spicy crab sauce – Seeteufel in pikanter Krabbensauce
↓Deutsch We were at the in-house exhibition in Frischeparadies Stuttgart. Unfortunately, we were there much too early, many of the tastings were only just being …
Chicken in cider – Coq au Ebbelwoi
↓Deutsch In principle, this recipe is an adaptation of the Alsatian Coq au Riesling or the Rheingauer Woihinkelsche (wine chicken). Due to our health, some …
Breaded wolffish – Steinbeißer paniert
↓Deutsch The Steinbeißer (Cobitis taenia, stone biter) is actually a freshwater fish that is native to Europe and Asia. Here in Germany, fish from the …
Stuffed lamb meatballs – Gefüllte Lammfrikadellen
↓Deutsch The dish is a colorful journey through the successor states of Yugoslavia, Greece and Turkey. There is also a touch of Arabia with the …
Busecca – Italian tripe soup – Italienische Kuttelsuppe
↓Deutsch In the recipe, I used the Italian version of the dish, also known as Trippa alla Milanese. The Busecca ticinese comes with a full …