Potato Noodles – Schupfnudeln
Schupfnudeln, also known as Fingernudeln, are thought to have originated during Thirty Years’ War. With their daily flour ration and water, soldiers made a dough which they formed with their hands into noodles, and then cooked. Due to the length of the war, the noodles became part of German culture…
Potato Pancakes – Reibekuchen
Ingredients 8 Potatoes (uncooked) 1 onion 8 tbs flour (use corn starch if you can’t use gluten) 2 eggs salt and pepper oil for frying Preparation Grate the potatoes with a large grater and remove the excess liquid. Season generously with salt and some pepper. Add eggs and finely chopped…
Roasted Goose – Weihnachtsgans
The Weihnachtsgans, or “Christmas goose”, is a traditional Christmas dinner in Germany and neighbouring countries. According to legend, when St. Martin of Tours was to be made a bishop, he was reluctant to do so. As a result, he decided to hide so none could find him and make him…
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…