Anhofen: Hans Steck from Anhofen has a quick recipe for guests

Simple dishes that go quickly and also make an impression: You can find them in the “Schwaben kocht” recipe booklet. The Bibertaler Hans Steck is also there.

Do you occasionally have spontaneous guests and you don’t know what to cook on the fly? The experienced hobby chef Hans Steck from Anhofen has published a recipe with his filled white bread in the new booklet “Schwaben kocht” with which you can make a powerful impression.

The magazine “Schwaben kocht” No. 6 with over 50 recipes from readers from the region is now available for purchase.

Photo: Repro AZ

Whoever is asked into the house of the 82-year-old is immersed in a lifetime full of memories. In no time at all, the ex-Marine is bubbling over from his lively time at sea. There he had learned in the galley of a Navy speedboat how to cook for up to 40 hungry soldiers under adverse circumstances and in the smallest of spaces. A juicy roast pork went overboard because the captain had docked incorrectly in rough seas. Experiences that shaped him throughout his life. He doesn’t whine, he just does it. And he is still passionate about cooking.

There are no limits to the joy of experimentation

The times in the cooking club are long gone, but the feeling for simple recipes that work has remained. This is also the case with filled white bread, with which a warm meal can be served within a good hour. A few ingredients are enough: a large croissant of white bread, minced meat, hard-boiled eggs, leeks and spices of your choice. The minced meat is well seasoned, alternately filled with the ingredients in the hollowed out white bread and sealed again. It is then wrapped in aluminum foil and placed in the oven, where it is allowed to bake at 180 degrees for almost an hour.

Recipes for Gütersloh, this is how Italy tastes, Gütsel Online, OWL live

His tip: “Let your taste buds play. Season as you’ve always wanted to season. There are no limits to experimentation,” says the hobby chef. Of course, the dish is then appetizingly decorated and served. “After all, the eye also eats,” says Hans Steck. You can see his serving suggestion on page 65.

Once he was “best field cook”

During his active time at the Federal Agency for Technical Relief – he has been doing voluntary work for society for 50 years – his cooking skills were recognized with a certificate as “best field cook” at the end of the 1980s. The 82-year-old could definitely cook for a whole team today.

The magazine is available for EUR 6.95 from all of our newspaper’s service partners, selected bookstores and the online shop at There is also an order hotline on 0821/7774444.

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