Ingredients:  1 bunch fresh asparagus, with thick stalks, ends trimmed, cut in 1 1/2 – 2 inch pieces 400-800 g new potatoes, cut in half or thirds (the larger ones) 3 cloves garlic, sliced 1 tablespoon dried Italian seasoning, crushed between fingertips sea salt and fresh black pepper 1-2 tablespoons fresh basil or parsley, … [Read more...]

Ingredients: 1 – 1.3 kg of kale, washed, stems and ribs removed 2 tablespoons vegetable oil 2 medium yellow onions, peeled and chopped 2 tablespoons rolled oats 450 g smoked pork loin 1 Pinkelwurst or other smoked boiling sausage, such as kielbasa 2 smoked boiling sausages salt and freshly ground black pepper generous … [Read more...]

Literally translated, Leberkäse means "liver cheese" in German, even though in Bavaria it does not contain any liver or cheese at all. Leberkäse is a special sausage meat and is very popular in the South of Germany, Bavaria. It is said that the meatloaf was invented in 1776 by the cook of Charles Theodore, Elector of Bavaria, although this story … [Read more...]

Swabian Meat Pockets (Maultaschen) are a typically Swabian specialty - pockets of noodle dough prepared and filled in various ways, e.g. with spinach, onions, eggs, soaked bread, and minced meat. On 22 October 2009, the European Union recognized Maultaschen (Schwäbische Maultaschen or Schwäbische Suppenmaultaschen) as a "regional specialty" and … [Read more...]