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…

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…

Children’s Cookies – Weihnachtsplätzchen

When the sweet smell of freshly baked Christmas cookies wafts through the house, the best time of the year has arrived. Enjoy this recipe! Ingredients: 250 g (1 ½ cups) flour125 g (½ cup) butter160 g (¾ cup) sugar1 teaspoon vanilla sugar1 eggpinch of salt Instructions: Combine all ingredients into…