↓Deutsch We have a butcher about 10 km away who always stocks beef, veal and pork cheeks. They’re frozen, but if you thaw them gently …
Lentils, wieners and spaetzle – Linsen, Saiten und Spätzle
↓Deutsch 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 …
Shrimp Sandwich – Garnelensandwich
↓Deutsch An American blogger colleague gave me the idea with her lobster sandwich. A lobster, fully cooked, broken clean from the shell and covered in …
Apple turnovers – Apfeltaschen
↓Deutsch In my youth apple bags could be bought in every bakery for a few German Pfennige at any time. With this very simple yeast …
Regeneration of food – Regeneration von Speisen
↓Deutsch With a normally set table there is almost always something left over. You can’t cook to the exact gram so that everyone is full …
Milanese cutlet – Mailänder Schnitzel
↓Deutsch This dish has nothing to do with authentic Italian cuisine. This is one of the typical recipes that were served in Italian restaurants at …
Fast Thai curry with whatever was lying around – Schnelles Thaicurry mit was noch so rum lag
↓Deutsch That’s another typical improvised meal from the wrist. As you can see from my numerous posts, I am a real carnivore. A Sunday meal …
Greenland halibut – Schwarzer Heilbutt
↓Deutsch Greenland halibut is a fairly large flatfish found in northern seas around the world. Like all flatfish, it has very fine meat. With the …
German French lentil stew – Deutsch Französischer Linseneintopf
↓Deutsch The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such …
Bouillabaisse
↓Deutsch Bouilliabaisse is a famous fish soup from Marseille in the Provence in southern France. The origin of the recipe is always traced back to …