Scrambled eggs with sprats

Scrambled eggs with sprats
Scrambled eggs with sprats is a typical North German recipe that you can for example serve as a dinner or snack. Scrambled eggs with sprats on black bread tastes very good. Eggs and pour into a bowl. Add cream and whisk the eggs with a fork. The scrambled eggs with…

Sausage Salad

Sausage Salad
This sausage salad tastes extra hearty when cooked it with Krakauer from the meat counter or from the slaughterhouse. I've used a Krakow with cumin, but it's also where Krakauer without cumin, which tastes too spicy. Packaged Krakauer's usually too fatty and not as aromatic. The higher the quality the…

Wrong Rabbit

Wrong Rabbit
Wrong Rabbit is a meat loaf, filled with hard-boiled eggs. It tastes very good on vegetables or peas and cabbage roots. First, two eggs hard boiled in 10 minutes. Preheat the oven to 225 ° and line a baking sheet with parchment paper. Meanwhile, peel and dice an onion. In…

Goulash

Goulash
This stew is cooked to an old family recipe and is very tender. In a Dutch oven or a large square pan heat the butter fat, such as strong. Beef stew fry portions vigorously until it browns slightly. If you inflict too much goulash at a time, a lot of…

Fish in mustard sauce

Fish in mustard sauce
Fish in mustard sauce tastes very tender and juicy, if you used fresh salmon fillet, as it is thick-fleshed than frozen fish. To draw out any remaining bones and strokes are best with a finger against the grain. So you can feel the fastest, if still hiding a fish bone…

Venison Goulash

Venison Goulash
Venison goulash with a sharp knife of white skins and tendons free. Deer stew cut into small cubes. Heat the butter in a casserole. Streaky bacon, cut into chunks and fry vigorously. Remove bacon again. Deer stew into two portions one after the sear in hot fat. Decant deer stew…