Asparagus with Sauce Hollandaise, roasted Pork Tenderloin and Potato Gratin
Ingredients for 2 servings: 1 bunch of asparagus, white if you get it. Otherwise, green works as well. 1 tbs butter Sugar 1 dash of white wine vinegar 1 shallot 60 ml white wine 1 clove(s) 1 bay leaf 1 pinch(s) salt and pepper 150 g butter 2 egg yolks…
Bavarian Meatloaf – Bayerischer Leberkäse
Bavarian Leberkäse, as the name suggests, is the Bavarian form of Leberkäse, a speciality Fleischkäse (meatloaf) from southern Germany, Austria, and parts of Switzerland. Despite its name, Bavarian Leberkäse (literally liver-cheese) contains no liver nor cheese, in contrast to other Leberkäse which need to contain at least 4% liver and…
Black Forest Ham Bread – Schwarzwälder Schinkenbrot
Schwarzwälder Schinkenbrot is a very attractive main dish, served hot or cold by itself with wine or beer and some mustard or with a variety of salads. Ingredients: 1 teaspoon sugar1 ¼ tablespoons yeast80 ml (⅓ cup) warm water315 ml (1 ⅓ cups) warm water4 tablespoons oil2 tablespoons milk1 teaspoon…
Bouillon with Vegetable Strips and Egg – Eierstich Suppe
Eierstich and vegetables are the perfect addition to clear vegetable or meat soups! Did you know there are French and Japanese versions of Eierstich? In French, Eierstich is called “Royale” and is prepared with cream instead of milk or broth. In Japan, Eierstich goes under the name “Chawanmushi”, the texture…
Bread Dumplings – Semmelknödel
Semmelknödel are a specialty of southern German and Austrian cuisine. They are served as an accompaniment to dishes such as roast pork (often together with sauerkraut and / or red cabbage). Other varieties use pretzels (Brezenknödel) in place of bread or use bacon (Speckknödel) as an addition to the recipe.…
Chicken Fricassee with Mushrooms – Hühnerfrikassee mit Pilzen
Fricassee is defined as a stew made with pieces of meat that have been braised (lightly fried to brown in butter or oil and then slowly stewed) and are served in a sauce flavored with cooking stock. By this definition, the first record of fricassee goes back all the way…
Classic Beef Roulade – Klassische Rinderrouladen
Beef roulade is a traditional wrapped meat dish, that can be found in Germany, Austria, Poland and the Czech Republic. There are a variety of different fillings that can be used, for example ground meat can also be added. Instead of the bacon and pickles, a rice and vegetable filling…
Cold Smoked Pork Chops – Kalt Geräucherte Schweinekoteletts (Kassler)
This recipe comes from the February 1985 edition of the German magazine Burda Moden (now Burda Style). Ingredients: 1.5 kg to 2 kg (3.3 lbs to 4.4 lbs) smoked pork chops2 tablespoons brown sugar2 apples, Golden Delicious or similar8 prunes1 orangelemon juice, to tastewatercress Instructions: Place in baking tray or…
Fish Casserole with Tomatoes – Fischauflauf mit Tomaten
For a little bit of variety in your every day kitchen life, here is a recipe with fish! Ingredients: 750 g (27 oz) codfish fillets4 tomatoeslemon juice3 eggs125 ml (½ cup) whipping creamsalt, to tastepepper, to tasteparsley, to tastebutter, to grease Instructions: Grease casserole form with butter and set aside.…
German Curry Sausage – Currywurst
Currywurst has become a well-loved comfort food in Germany, despite its relatively new arrival on the country’s proverbial stage of cuisine. The invention of currywurst is attributed to Herta Heuwer, who in 1949 in post war Berlin, obtained ketchup or Worcestershire sauce and some curry powder from British soldiers stationed…
