↓Deutsch The idea actually came about when I wanted to make a Pollo fino, a boneless chicken thigh, into a schnitzel with chanterelles. Unfortunately, the …
Pollo fino from a chicken leg – Pollo fino aus einem Hähnchenschenkel
E: Pollo fino are the boneless thighs of a chicken leg and can be fried as a small steak or schnitzel, or stuffed and rolled …
Hessian Burger – Hessischer Burger
↓Deutsch Last Saturday I saw a burger on Hessen television that was made from Hessian ingredients. Instead of the usual burger sauce, a herb cream …
Freshwater fish meuniere – Süßwasserfisch auf Müllerin Art
↓Deutsch In contrast to trout or char black-forest style, the fish is not breaded like a schnitzel, but only floured. The flour binds non-washable remnants …
Salt cake – Salzekuchen, Blatz oder Bloaz
↓Deutsch This dish is mainly found in the area around Schlitz, a town in the foothills of the Vogelsberg to the northwest. Bread dough is …
Vegetable soup „Across the garden“ – Quer durch den Garten
↓Deutsch ‚Quer durch den Garten‘ (Across the garden) is a vegetable stew that I know from my two roots, the Palatinate and Hesse. By the …
Loin spare ribs after Björn Freitag’s grandmother – Dicke Rippe nach der Oma von Björn Freitag
↓Deutsch The WDR (West German Broadcasting) recently broadcast what felt like the 500th repeat of the Vorkoster cooking show, the topic of meat on a …
Potato croquettes – Kartoffelkroketten
↓Deutsch Seen in this way, croquettes made from potato dough are the finer big brothers of French fries. Crispy on the outside and soft on …
Broken beans – Brockelbohnen
↓Deutsch This is an especially popular stew in the Palatinate, because it makes his second name pepper beans all honor. Both pepper and savory give …
Shrimp sandwich – Garnelensandwich
↓Deutsch This recipe is also a derivative of the lobster sandwich, just like the old recipe. Since lobster is too expensive for something like that …