Preserved veal Swabian style
Cut the veal into large cubes. Clean and chop soup vegetables. Put a pot of water on to boil, salt it heavily and blanch the veal cubes in it for one minute. Pour off.
Bring water to boil with greens, salt, spices and herbs and slice of lemon. Simmer gently for about 10 minutes. Then add the veal cubes. Bring to the boil slowly and simmer, covered, over low heat until the veal is tender. Takes about an hour and a half.
This includes homemade spaetzle or wide noodles (ribbon noodles) and a green salad.
Preserved veal . I love it. It was my mom’s favorite dish and I also like it very much. Must cook again.
Very dear greetings, spelt witch Renate
@Dinkelhexe: Thank you, dear Renate. Yes the classics, they do now and then really good, with so many "sophisticated" dishes that you can find elsewhere
Max and Moritz
Cooking is fun: trying out new recipes, experimenting with ingredients and new techniques, discovering new flavor combinations.
Already as a child I watched my grandmother cooking, who already cooked regionally conscious slow food, when it was still common and not a gastronomic fad. I started collecting recipes when I was 12. Neatly clipped recipes from magazines, which I carefully pasted into a binder and added handwritten comments to. This was my "very first cookbook.".
In 2006 the Grafe&Unzer publishing house published my first cookbook "Andalusia, cuisine and culture", for which I received to my great pleasure two important awards at once. This year the third edition of this cookbook hit the bookstores. Round 50.000 copies of it have been sold by now.
My second cookbook"Tapas vegetarian" was published in April 2014 by Hadecke Verlag.
My third cookbook"Spain vegetarian" published in August 2017 by Brandstatter Verlag, Vienna.
My special love is Mediterranean cuisine, be it French, Spanish, Italian or Moroccan-Arabic. It fits well that I live in Spain since 1985. I like using the best olive oil, cold pressed sunflower oil, lots of fresh seasonal vegetables and fruits, legumes and grains, fish and lean meats and fresh herbs. Above all, I love experimenting with spices.
New things are usually tried when guests arrive. That’s the only way I know if it tastes good to others too.
Yes, and because almost every food has its own little story, I like to tell that too. Here in my blog of course, around the recipe. In the description of my recipes I usually give exact quantities – and weight units. Not everyone has so much cooking experience that they can easily do without it.
Why the blog is called Cookbook for Max and Moritz? This is the name of my two sons, who have long since grown from little gourmets to big ones. Max and Moritz are the best test eaters and the sharpest critics of my cooking skills.
With us the motto is "Everything must be tasted, taste not!".