recipes

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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While Bella and I eat pork shank/knuckle/trotter quite often, veal shank, because of it´s price, is more of a “once in a while” treat.
As I mentioned before one these pages, veal named “Milk Veal” in Germany can only be from an up to 6 months old calf, therefore it carries a hefty price tag.
Nevertheless, at my age, there are not that many treats left to enjoy or afford, so this one seemed well worth the price. (Bella agrees fully.) 🙂
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Bon Appétit !   Life is Good !
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Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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Preparation :
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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Originally, I named this salad “Summer Salad” when I prepared it in August. But now, summer has passed around here and we are in deep autumn. Most tree leaves have changed from bright green to a golden brown, and the temperatures at night have dropped to a chilly 5 °C .
However. I just skyped with my friends Carlos and Gladis in Buenos Aires, Argentina, where the temperature was a toasty 32 °C, the perfect temperature to enjoy this summer salad on the terrace overlooking the pool and garden. 🙂  To see more about Carlos’ and Gladis’ beautiful place, click here “My Trip To Argentina”
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In the meantime, enjoy this wonderful salad anywhere, anytime, and in any weather 🙂
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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

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Cheese , Scallion, Radish & Onion in Herb Vinaigrette

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Preparation :
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“Pigs Trotters” (Part 1 – Caribbean Souse)


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Pig’s feet  are not everybody’s cup of tea, but for those of us who love them, they are a special treat.
I prepare them quite often, in stews, steamed, braised, Asian style, Latin style, German style; any which way is fine with me 🙂
The following dish is Caribbean Style Souse, as I enjoyed it many moon’s ago a couple of times in Trinidad, at the home of my friend Lyron’s mother.
Very spicy and lightly acidic, with lots of vegetables, it was the perfect food on a hot day by the beach, spend in wonderful company and washed down with a few bottles of Carib Beer – nothing else was needed in those moments to feel happy and content 🙂
These meals (and times) are now in the distant past; all that’s left are the happy memories, vividly recalled by preparing the meals we enjoyed together then – Lyron and his wife Dorsey, my wife Maria, myself and Lyron’s mother, whose name eludes me after all these years but whom I always remember when preparing this particular souse………….
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“Pigs Trotters” (Part 1 – Caribbean Souse)

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“Pigs Trotters” (Part 1 – Caribbean Souse)

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“Pigs Trotters” (Part 1 – Caribbean Souse)

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Caribbean Souse

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Preparation :
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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Now that I am back in Germany, seafood is much harder to come by for me than back in Miami, and the variety does not even come close. At least, some of the folks who complained in the past about too much seafood on  ChefsOpinion  can now be more entertained with a wider variety of meat dishes, since the variety of dishes prepared with meat is so much larger here than there 🙂
However, just like I lusted over the past few Decades for familiar meat dishes from my original home, I now miss the seafood that was so readily available to me on my travels through the Caribbean, South East Asia, South America, the Orient, Alaska, Florida and so many other places along or close to the coasts´ of the World, especially at my other home Florida, where one can always count on ones friendly ?? neighborhood Asian market with their endless fresh/ live seafood selections.
So now, every so often, I will still splurge on a big portion of good-quality seafood for Bella and me, to make sure we don´t lose our touch with that part of happy eating.  🙂
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Click here for  Tzatziki Recipe
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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

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Tzatziki

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Bellas Portion
Initial portion I should say, of course she got more of my tigers  (and lettuce with tzatziki, which she loves)   🙂
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Preparation :
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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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Usually, I don´t fancy my red meat cooked rare. Medium rare is more to my liking.
However, today I woke up with a craving for a rare steak. This craving stayed with me until noon, and when it was time to prepare lunch, I decided to give-in and have a rare steak. To my dismay, there was no steak in the fridge, so I had to walk to my neighborhood butcher to get the fine steak pictured here. Its only a 10 minute walk each way, so normally that´s not a problem, but the longer I had to wait to dig in, the bigger the craving grew 🙂
Since the steak was big enough, I thought the only side I needed was a green salad, so that was it. A few slices of bread below the steak to soak up the juices and there it was – the perfect solution to satisfy my hours-long craving 🙂
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As for the salad – “Salade Verte À La Française” sounds rather fancy, but it is really just a green salad with a dijon/garlic dressing. This is the classic French salad, the one that invariably appeared whenever you wandered into a bistro and ordered une salade. It consists simply of lettuce and dressing – no cucumbers, tomatoes, radishes or other embellishments. It doesn’t need them. For it is perfection in its simplicity – light and packed with flavor. The lettuce most often used in France is what Americans call Boston lettuce, and what the French call simply salade . Another favorite is escarole (Scarole in French). Rarely were other types of lettuce used in the old days, but now one may encounter innovations like feuille de chêne, literally oak-leaf, a variety of lettuce with scalloped leaves. As for the dressing, in previous times salade verte was almost always served with vinaigrette à la moutarde – a vinaigrette of Dijon mustard, red wine vinegar, sunflower or peanut oil, salt, pepper and shallot or garlic. In Paris, at least. In southern France, olive oil was used, sometimes with lemon instead of vinegar. Now there are variations throughout the country, with balsamic vinegar and other upstarts making an occasional appearance.
The tragedy today is that it’s next to impossible to find a classic salade verte in a French bistro, much less anywhere else in the restaurant World. The lettuce may be the same, but bottled dressings have largely replaced the homemade vinaigrettes that gave this salad such distinction. The newfangled sauce is runny, white and – perish the thought – can be sweet.
(Part of this description of french salad is an excerpt from “The Everyday French Chef”)
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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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Salade verte à la française

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grilled sour dough bread

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Preparation :
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Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Yucatan Cebolla En Escabeche

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While traditional Osso Bucco is one of my favorite meat dishes, this version of braised sliced veal shanks is, in my humble opinion, far superior.
First, the crispy noodle pillow adds great texture to the soft texture of the meat.
Second, the marinated onions add great umami to the normally quite one-dimensional flavor of an original osso buco.
Third, and most importantly, the hoisin sauce, soy sauce, ginger, star anise and red wine (instead of white wine) make a great improvement to the regular, traditional seasoning of osso buco.
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Pls note, this is in no way a negative judgment of a great osso buco, but rather a testament to the fact that I love my food on the spicy, flavorful side. Let me live, please  ………. 🙂
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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Crispy Noodle Pillow

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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Yucatan-style marinated onions are one of my go-to condiments to (almost) everything. (Sandwiches, roasts, braises, bbq´s, veggies, potatoes, salads, etc, you name it – I slap on a few Yucatan Cebolla En Escabeche.  🙂
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Preparation :
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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Today I tried out my new waffle iron.
I am happy to report that the Iron functions as it should, that I still can prepare delicious waffles and that both Bella and I are still big fans of freshly baked waffles with caramelized fresh fruit.
Simple and quick, yet soooo satisfying 🙂
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Belgian Waffles Recipe :
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Ingredients :
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2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract

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Method :
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In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with fruits or syrup of your choice

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Preparation :
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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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Now that summer is almost over in Germany, I took the opportunity to buy some of the last garden-grown tomatoes and bell peppers from my neighbor down the road. (In a normal year, September provides the last locally grown tomatoes, while the season for bell peppers ends during October/November. As much as possible, I like to buy food that has been produced locally. My neighbor produces eggs, chicken, and lamb, as well as potatoes, tomatoes, capsicum, apples, blackberries, mirabelles, and strawberries.
Even the local supermarkets sell a lot of locally grown food-stuff, which makes one feel good about giving a little help to the local farmers. 🙂
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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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4 lbs tomatoes, 1.5 lbs red peppers

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add 2 ea medium size onions, cut int chunks

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add kosher salt, sriracha, sugar and garlic paste to taste

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add 1 gallon chicken- or veggie – broth,, simmer until liquid has reduced to 2 quarts

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with a stand-mixer or hand-mixer blend all until very smooth, last minute ad 1/2 cup fresh basil leaves

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add 2 cup heavy cream, check/adjust flavor

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Veggie Salad With Chanterelles & Poached Eggs

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BUT FIRST, THIS :
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One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ?  🙂
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Veggie Salad With Chanterelles & Poached Eggs

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Veggie Salad With Chanterelles & Poached Eggs

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Veggie Salad With Chanterelles & Poached Eggs

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Preparation :
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Breakfast of Champions # 73 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Farmers Breakfast

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If you wonder what constitutes a “Farmers Breakfast”, the answer is simple – anything that farmers usually, or often, ate for breakfast.
Keep in mind that in times past, this more often than not was food which did not have to be bought in stores (there was little or no cash, people ate what their farm produced or what could be bartered in exchange for the farms products). It also had to be very substantial, because it was the meal that mostly gave you energy during the whole day, especially during harvest season, when the farmers left in the morning to tend the fields and/or the animals. These days mostly stretched from dusk ´til dawn, and the only other meal during that time would be a small vesper of bread, cheese, sausage, water, cider or wine and an apple or a pear.
So, bread or potatoes and some form of protein, such as homemade bacon, ham and/or sausage, eggs, milk, cheese and sometimes coffee was the standard. Also, very often a simple porridge of any grain with bread on the side had to suffice at least a few times a week.

One of the “Bauernfrühstück” which old-fashioned farts like myself still appreciate these days is the dish featured on this page. It can be done with any protein, meat or pickled fish. Fish, of course, would be likely for farmers (or fisherman) living close to the sea, where livestock was not as widespread as on farms which were situated further inland. And in case one is not a fan of “Blutwurst” (Whats wrong with you ??? 🙂 , one can substitute with liverwurst, which is the perfect substitute in my opinion), as well as beef hash, spam, or any other pate/sausage which disintegrates when heated.
This dish is so tasty that it features in many restaurants in Bavaria, Swabia and especially in Austria and Tirol, where its name is “Gröstl” (there, it is usually served with a fried egg on top). I personally prefer the eggs mixed-in, but hey – shoot me. 🙂
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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Preparation :
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