Black and White Cookies – Schwarz-Weiß-Gebäck
If you want to impress your friends with your baking skills, try out these beautiful cookies. These cookies are actually a lot simpler to make than one thinks! Ingredients: 500 g flour250 g butter125 g confectioners’ sugar1 dash of salt2 eggs2 tablespoons cocoa50 g grated semi-sweet chocolate1 egg white Instructions:…
Black and White Pastries – Amerikaner
You have come to the right place if you are looking to make an Amerikaner straight from a German bakery! Ingredients: 125 g (½ cup) soft butter125 g (1 cup) sugar1 package vanilla sugarsaltzest from half lemon2 eggs250 g (1 cup) flour50 g (¼ cup) cornstarch2 teaspoons baking powder4 tablespoons…
Black Forest Cake – Schwarzwälder Kirschtorte
The Black Forest Cake is a cream cake that has spread all over Germany since the 1930s and has become the most popular German cake over the years. Today it is considered the classic German cake and is known all over the world. There are various explanations for the naming…
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…
Bone Marrow Dumplings Soup – Markklösschen Suppe
This classic dumpling soup recipe gets it’s richness from bone marrow that is used to make the dumplings. You can prepare them in advance and freeze them for warming up on a cold rainy day! Ingredients: 25 oz (700g) beef marrow bones 1 cup (150g) breadcrumbs2 eggs1 teaspoon salt1 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…
Braided Yeast Bread – Striezel/Hefeszopf
Coffee and tea taste really good with a slice of fresh Striezel (Austrian name)/ Hefezopf (German name). Ingredients: 110 g strong white flour200 g milk, lukewarm10 g dried yeast 100 g caster sugar 8 g vanilla sugar80 g butter at room temperature, cut into 1cm cubes20 g oil100 g milk,…
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.…
Buckwheat Soup – Gritz Soupen
“This soup is served for the noon meal on Thursday in many colonies. Chopped onions, tomatoes, and peppers are added to the broth in the summertime. This soup is nutritious and delicious. (I am not a fan of buckwheat, but this I will eat. The egg adds a nice dimension…
Celery Root Salad with Apples – Selleriesalat mit Äpfeln
Easy to make and light tasting, this salad can be sometimes found on a “Gemischter Salatteller”. A very popular dish in Germany, the “Gemischter Salatteller” is a plate made up of different salads that is served at restaurants. Ingredients: ½ cup mayonnaise¼ cup sour cream1 tbsp finely chopped fresh dill1…