Food Times

Falscher Hase / Recipe

Falscher Hase (a special meatloaf) is a typical German dish, which is especially popular at Easter after a long period of fasting. There are different explanations as to where the name originates from, but it is simply a meatloaf with an egg in the middle. Often it is the simple dishes that taste the best - this one has for many generations.

• 1 bread roll
• 2 gherkins
• 2 small onions
• 1 small bunch of parsley
• 2 tbsp lemon juice
• 50 g butter
• 600 g mixed minced meat
• 2 eggs
• 125 ml meat stock
• 125 cream
• 1 tbsp crème fraîche
• 1 tsp sweet paprika powder
• As well as salt and pepper, cayenne pepper and grease for the mould

1. Cut the bread roll into slices, pour water over it and leave to soak. Squeeze out properly. 
2. Cut the gherkins into very fine cubes. Cut the onions into fine cubes as well.
3. Heat 1 tbsp of butter and sauté the onions until translucent. Add the parsley. Put the onion-parsley mixture into a bowl, add the bread rolls, gherkins, minced meat and lemon juice. Season everything with salt, cayenne pepper and black pepper, then knead vigorously.
4. Melt the remaining butter and grease the mould. Coat the hard-boiled eggs with the meat batter and place in the mould. Bake on the bottom rack for 30 minutes (preheat fan oven to 180 °C), regularly coating it with melted butter.
5. Heat the meat stock and mix with the cream, crème fraîche and paprika powder. Pour the sauce over the meatloaf and cook for another 10 - 15 minutes.
6. Serve with boiled potatoes and vegetables (e.g. peas and carrots or kohlrabi).

Michelin Guide 

Berlin remains the front-runner when it comes to Michelin star restaurants in Germany. With a total of 25 restaurants, the metropolis records the highest number of new Michelin restaurants, including one 3-star restaurant, five 2-star restaurants and 19 1-star restaurants.