Blogger Recipes "Enjoy Rheinhessen"

ingredients 1 piece of hand cheese pasta dough 100 grams of wheat flour 1 big egg salt weinkraut 500 grams of white cabbage 1 small potato 1 small onion 1/2 cup sweet cream 150 ml of white wine 1 tbsp butter salt Filling and topping 300 grams of black pudding of firmer consistency 2 medium onions 2 tbsp pumpkin apple chutney 1/2 apple Grapeseed oil neutral vegetable oil salt pepper from the grinder instructions Hand cheese Hand-dried cheese in the oven for 10 hours...

Ingredients: harzer cheese Beetroot tuber Apple celery yogurt Salt pepper walnut For the music (marinade): Colorful vegetables onion White wine vinegar oil honey salt Caraway seed mustard seeds nasturtium Info: In contrast to the Hessian Handkäs in Rheinhessen no cider is used for the marinade. If you like, you can add some white wine. The preparation Cut the Harz cheese out of the refrigerated shelf into fine, round slices, also the apple. The beetroot can be processed raw or...

INGREDIENTS For the braised pointed cabbage: ½ cabbage 2 tablespoons oil Smoked salt Mountain cheese (optional) For the celery puree: 300 g celeriac, peeled and cut into coarse cubes 50 g butter 1-2 tsp apple cider vinegar Sea salt & pepper For the goat cheese cream: 100 g goat cream cheese stir a little water until creamy For the glazed grapes 100g red grapes some oil 1 tsp apple cider vinegar 1 tsp honey (liquid) Grapeseed oil 20 g freshly chopped smooth parsley...

INGREDIENTS | for 4 people For the pork belly: about 800 g pork belly sea-salt 1 sour apple 1 onion 1 small parsley root 1 piece of celeriac 250 ml Silvaner 1 bay leaf 4 black peppercorns 2 pimento grains 1 juniper berry For the plum lacquer: 1/2 organic lime 1 red hot pepper 140 g fresh plums (alternatively 200 g prunes) 100 ml of plum juice 100 ml Tawny Port or a port wine-style liqueur wine, eg. For example, the Edel & Stark from the Rheinhessen winery Singer-Fischer 200 ml...

Ingredients: For the hand cheese risotto: 150 g risotto rice 2 pieces of hand cheese (Harz cheese) 1 shallot 150 ml white wine (2016 Riesling | Michel Pfannebecker | Westhofener Steingrube) 200 ml vegetable stock about 300 ml of water salt 1/2 teaspoon white pepper 1/2 teaspoon paprika sweet 1 tsp caraway For the savoy cabbage: 2 tablespoons grapeseed oil 200 g savoy cabbage 100 ml white wine (2016 Riesling | Michel Pfannebecker | Westhofener Steingrube) 1 shallot 4 juniper berries 1...

with wild herb spitekäs, wine turmeric apple, stewed cabbage and bratwurst chips

ingredients 5 potatoes (mostly boiling) 2 leeks 2 tablespoons of finely chopped celery 60 g butter Salt and nutmeg 1 canned bratwurst 1 apple (best Boskop) 1 tbsp butter 1 tablespoon of sugar Pinot Bianco Becker preparation 1. Peel potatoes, dice and cook in salted water for the potato and leek. At the same time wash the leek, cut in half and cut into rings about 1 cm wide. Set aside a few (for frying, optional). Wash the apple and cut a quarter into small cubes, slice the rest. Cut the canned sausage...

potato quiche ingredients 250 g flour 125 g of cold butter 1/2 teaspoon salt 1/4 tsp pepper 1 egg (M) 50 ml white wine 600 g of potatoes 400 ml whipped cream 2 eggs (M) 120 g strong mountain cheese Salt, pepper, nutmeg 1/2 can of fried sausage preparation For the shortcrust pastry, dice the flour, salt, pepper, egg, white wine and cold butter into a bowl and knead with the dough hook or with your hands to a smooth dough. Wrap in cling film and refrigerate for at least 1 hour. In the...

Ingredients: 500 g of floury cooking potatoes 250 g of date tomatoes 1 tbsp olive oil salt sugar 1 garlic clove to puree processed 2 ½ tbsp pumpkin apple chutney ½ egg 1 ½ tablespoons of wild herbs pesto 50-100 g pizza flour fresh nutmeg Flour for the work surface 1-2 tablespoons butter pepper preparation 1. Wash the potatoes and cook them softly in a large pot of water for about 20 minutes. 2. Quarter the dates, sauté in a pot of hot olive oil with salt, sugar and garlic. Add the...

Ingredients for leek and potato salad with truffles and rumpsteak 1 kilo of potato 3 leeks 3 rump steaks pickled truffles (25g) salt pepper 1 pinch of natron 2 tablespoons mustard 50 ml Cointreau 50 ml white wine 50 ml balsamic 50 ml vegetable broth chives Preparation: Boil potatoes in salted water, allow to cool, peel and slice. Chop the truffle or slice it. Heat some oil in a saucepan and sauté the truffle, deglaze with white wine, Cointreau, balsamic and vegetable broth and bring to a boil,...