Shopping cart tapas Rheinhessen

The best blogger recipes of the action Rheinhessen enjoy 2018

Tapas learn Rheinhessen

What happens if you put 12 bloggers in the kitchen with a shopping cart full of regional products and great wines from the Rheinhessen region and let them report about it afterwards? Great recipes for rhine-hessian tapas that make you want to swing even the wooden spoon and invite you to the rhine-hessian tapas evening!

Worschtbörger Making of © Hero at the stove

Ingredients: 250 g meat sausage, cut into small irregular stripes 18 bars of green asparagus 6 spring onions 6 small burger-buns 2 boxes of red and green cress 4 tablespoons rapeseed oil 1 to 2 teaspoons of paprika de la vera Sea salt and freshly ground black pepper Green Sauce Manual: Boil water in a large saucepan and salt. Remove the woody ends of the green asparagus and cut all the bars into one size. If necessary, peel the last third of the asparagus. Clean the spring onions and cut to the same...

Tortilla skewer

Ingredients: Tortilla : 700 g of peeled, peeled potatoes (from the day before, boiling) 3 tbsp sunflower oil 1 bunch of chives 2 figs 400 g red beets cooked, peeled 6 eggs (size L) 100 g of sour cream salt black pepper from the mill 100 g hand cheese, grated Spundekäs : 1 clove of garlic 1 shallot 150 g of low-fat quark 100 g cream cheese 50 g of sour cream 50 g of cream 1 tablespoon paprika powder, sweet Salt, white pepper Also : 8-10 slices of smoked ham...

Beetroot Labbes

ingredients For the green beans aioli 2 egg yolks 4 cloves of garlic 1 tsp mustard 1 teaspoon lemon juice salt Oil as needed 1 handful of green runner beans For the beetroot Labbes: 4 potatoes floury cooking 2 tubers red beet 1 onions Salt pepper nutmeg oil manual Green beans aioli: Wash, clean and cook the green beans. Then quench in ice water and puree. All other ingredients except the oil in a blender and mix all ingredients. Add the oil, drop by drop, and mix,...

Potato rolls with Rhine-Hessian sausage salad (close) © colors girlfriend

Potato bread Ingredients (for about 20 small rolls) 300 g boiled potatoes 1/4 piece of fresh yeast 1 tbsp olive oil 2 teaspoons salt 130 g wholemeal flour 200 g of flour Type 405 120ml potato cooking water preparation For the yeast dough mix the boiled, cooled potatoes, the potato water, flour and other ingredients and knead into a smooth yeast dough. Then let the dough go for 40 minutes. Form small buns out of the fluffy yeast dough and place on a baking tray lined with baking paper. This then...

Rheinhessen tapas dips close-up © Dreams on a plate

These dips spice up the rhine-hessian tapas evening guaranteed: Beetroot ketchup ingredients 3 beetroot tubers 200 ml of apple cider vinegar 100 g brown sugar 1 tbsp cherry jam 1 red onion 1 tbsp butter 2 cloves pepper salt preparation The beetroot unpeeled in salted water for 30 min. Cook. Allow to cool and then peel with gloves and cut into cubes. Peel the onion and chop it roughly. Sweat with butter in a saucepan. Then add the sugar and caramelise. Add the vinegar, add the cloves,...

Grumbeerbällscher mid Rourebetecreme © Hero at the stove

ingredients For the Rourebetecreme: 350 g beetroot, cleaned and washed 3 tbsp very good and concentrated dark balsamic 1 to 2 tablespoons honey 120 ml very good rapeseed oil Sea salt and freshly ground black pepper For the Grumbeerbällscher: 1 kg of floury potatoes 100 g butter, cut into small pieces 75 g "Mainzer" (Harz cheese), grated 6 stems of marjoram, peeled leaves and chopped (two stems for garnish) 50 g pine nuts, lightly roasted in a coated pan without oil and roughly chopped 3 eggs,...

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