↓Deutsch A typical dish from the Veneto, which is of course already prepared in countless ways and usually served as secondo piatti or main course. …
Gaisburger Marsch
↓Deutsch This is a very simple recipe if you have the basic ingredient meat broth available from the freezer or jar at all times. Precisely …
Tuscan style pappardelle with hare – Pappardelle auf toskanische Art mit Hase
↓Deutsch Germany in 2020: roe and stag come from New Zealand, rabbits from Argentina. Only wild boars are still available from local hunting. Searching for …
Tarte Tatin
↓Deutsch The tarte tatin is also a kind of French national shrine. The apple filling is first caramelized in a pan. The pan is then …
Veal kidneys in mustard sauce – Kalbsnieren in Senfsauce
↓Deutsch The veal kidneys in mustard sauce are a classic in France. This is where the coarse-grain rotisseur mustard is used. For the first time …
King oyster mushrooms in garlic lingon berry sauce – Kräuterseitlinge in Knoblauch Preiselbeersauce
↓Deutsch For the vegetable course in a French menu, I was looking for a suitable vegetable. Before I got to the finer types of cabbage …
French menu – Französisches Menü
↓Deutsch The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course …
Kirschenmichel
↓Deutsch Originally Kirschenmichel is a leftovers for white bread or rolls. Cherries are used depending on the season, fresh or canned. The home of the …
Bismarck and fried herring – Bismarck- und Brathering
↓Deutsch Pickled herring can now be bought in good quality in every supermarket. Now and then I like to pickel it myself. I prefer the …
Vanilla pudding with chocolate sauce – Vanillepudding mit Schokoladensauce
↓Deutsch These are instructions on how to make a pudding or a flan in the kitchen. Let’s go through the list of ingredients for one …