black pudding lasagne-to-wine herb, ©©

The best recipes from the "Rheinhessen Roulette" of the Foodblogger 2017

Blogger Recipes "Enjoy Rheinhessen"

Ever played "Rheinhessen Roulette"? Twelve food bloggers have dared this year: For two to three ingredients from Rheinhessen each of the participating bloggers was challenged to create a dish that takes up the peculiarities of the Rheinhessen cuisine. Three wines were made available for this purpose. The supreme discipline was wine pairing. Of the three sent wines the right one should be selected. A jury consisting of a star chef, a sommelier, a food blogger and the representatives of Rheinhessenwein eV (Alzey) and Gourmet Connection (Frankfurt) has decided. And these are the first three places

black pudding lasagne-to-wine herb ©

Winner of the campaign "Rheinhessen-Roulette" -

Open black pudding lasagna on weed

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…

Carpaccio made of cheese, beetroot and apple ©

2nd place color friend

Carpaccio of hand cheese, beetroot and apple on celery salad with walnut

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 raw.…


3rd place bowl happiness

Braised pointed cabbage on celery puree with rhine-hessian twist

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…

Lacquered pork belly © Modern potology

3rd place Modern potology

Lacquered pork belly with apple leek and pumpkin seed mocha crumble

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…

Hand cheese risotto © Tasty & Co

Delicious & Co

Hand cheese risotto with cinnamon savoy cabbage, tuile, spicy apples AND bratwurst

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…

Rheinhessen "heaven and earth" © Wunderbrunnen


Rheinhessen "heaven and earth"

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 with onion confit © Munich cuisine

Munich cuisine

Potato quiche with onion confit

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…

Wild herb gnocchi © It must be tasty

It must be tasty

Wild herb gnocchi on a cold tomato Pumpkin apple bed

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 pumpkin…

Leek potato salad with truffles and rump steak © Baby rock my day

Baby rock my day

Leek potato salad with truffles and rump steak

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,…

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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0