Russian-German Bierocks – Russisch-Deutsche Bierocks

Bierocks are common among the Volga Germans in the USA and in Argentina. It was brought to the United States by German-Russian Mennonite immigrants in the 1870s. Ingredients: 2.3kg to 2.6kg (10 to 11 cups) all-purpose flour60 g (¼ ounce) active dry yeast120 g (½ cup) sugar2 teaspoons salt590 ml…

Swabian Pocket Dumplings – Maultaschen

Originating is Swabia, Maultaschen are the traditional dish associated with the Lent commemoration of Maundy Thursday and Good Friday. During Lent, Catholics and some other Christians are encouraged to refrain from eating meat. One story of the origins of the dish claims that Cistercian monks of Maulbronn Abbey created the…

Tarte flambée – Flammkuchen

“Tarte flambée” is a specialty from Alsace and Lorraine in France, and Saarland and neighbouring states of Palatinate and Baden in Germany. The name comes from the fact that the flames in the oven were not yet completely put out when the tarte was pushed in. Ingredients: 1.4 kg (11…

Venison – Wildsteaks

Game meat is deep in colour and rich in flavour, which makes it a popular meal in Germany and Switzerland. Try out this recipe with potatoes and apple quarters browned in butter and cooked in white wine. Ingredients: 3 carrots2 stalks of celery1 medium onion1 teaspoon mustard seed, slightly crushed2…