Bismarck herring with fried potatoes taste especially good when marinated Bismarck herring from the fishmonger used as the Bismarck herring then not too sour taste and has a juicy, firm flesh. For the potatoes a waxy variety potatoes in about 20 minutes as a cook until potatoes.
The water then drain and cool the potatoes in cold water can completely. Then peel the potatoes better, cut into slices and fried crispy, like to see in the picture above. Heat the oil in a frying pan and fry the potatoes until crisp with occasional contact with the spatula. The fried potatoes until the end of the roasting with salt, pepper and paprika to taste. Creme fresh until smooth and stir in herbs additional fresh chopped dill. Continue reading
Kale is a typical North German recipe that is traditionally eaten during the winter. Especially in East Frisia is green cabbage served with sweet potatoes. The leaves of kale from the thick Mittelstrunken pluck and thoroughly rinse with water. In a large soup pot bubbling salted water to boil and blanch the kale is about 5 minutes until it collapses. Pour the cabbage in a colander, rinse with cold water and drain well.
Dry the soup pot and leave it dripping. An onion cut into small cubes and fry in lard until translucent. Add the kale and repeatedly turning anschmoren shortly. Add mustard and salt and pour broth. The kale, mix well, put on a lid and simmer the kale at its lowest setting about 1 hour. Smoked pork neck in slices, put about 15 minutes before end of cooking in the soup pot and cover with green cabbage. Most are still set to Puts ends, but that would enrich the already rich kale itself to more calories, and I prefer it so, alternating with smoked pork neck serve food the next green cabbage. Sweet potatoes for the best possible small potatoes cook peel, halve and depending on the size or roll, as seen in the picture above. Continue reading
Mustard eggs can be served with potatoes as a main dish. If you want eggs, mustard rich as a starter, maybe only 1 egg per serving rich use . some fresh baguette for sauce. Spring onions into thin rings. Peel a small shallots and cut into fine dice. Omit butter in a nonstick pan. Spring onions and shallot until soft stirring. Add broth and cream. Reduce heat to low and stir in mustard to the sauce.
Mustard sauce and simmer for about 5-7 minutes, until sauce is smooth. Season with freshly ground pepper. Salt is not necessary because the mustard already spicy enough. Just before serving, sprinkle finely chopped parsley over the mustard sauce. Meanwhile, water with white wine vinegar and white wine to a boil. Add no salt. Reduce heat slightly, so that the water boils only slightly. Use very fresh eggs. Beat the eggs separately in a soup ladle and gently slide into the water to cool. Continue reading