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.…

Frankfurt Crown Cake – Frankfurter Kranz

With its round shape, the cake symbolizes a crown of the German emperors. It is also in reference to Frankfurt am Main as the coronation site. The cherries in this cake also symbolize rubies. It is said to be created in 1735 by an unknown baker. Ingredients: 6 eggs½ cup…

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…

German Egg Noodles – Spätzle

Spätzle, also called Knöpfle, have a centuries-old tradition of production in the Swabian region of Germany and are of great importance for Swabian cuisine. The tradition of making spaetzle in Swabia can be traced back to the 18th century. In 1725, the Württemberg councillor and personal physician Rosinus Lentilius summarized…

German Flour Dumplings with Vanilla Sauce – Dampfnudeln

This steamed dessert is a traditional pastry in southern German cuisine. Dampfnudeln are made either without a filling and served with vanilla sauce or a fruit compote. Ingredients: 1½ teaspoon active dry yeast (1/2 envelope)4 tablespoons sugar, divided¼ cup lukewarm water (110°F)¾ cup lukewarm milk (110°F)4 tablespoons melted butter, divided¼…

German Meatloaf – Hackbraten

Hackbraten is a childhood favourite enjoyed throughout Germany and Switzerland, with each country having many local varieties of the dish. Varieties containing a hard-boiled egg on the inside are often called Falscher Hase (False Hare). Ingredients: 4 tablespoons butter350 ml (1 ½ cups) chopped onions2 slices white bread, trimmed and…

German Mustard Pickles – Senfgurken

A nostalgic recipe for a German snack/appetizer and is a common homemade staple item. It’s flavours are a combination of sour and sweet, and are sometimes served alongside barbecued meats or as an accompaniment for dinner. Ingredients: 2 kg cucumber½ litre white wine vinegar½ litre water500g sugar1 tablespoon mustard seeds3 tablespoons salt1…