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…

Swabian Springerle – Swäbische Springerle

Springerle are a special form of Christmas cookies. You will need a wooden model form which has a carved pattern. It a very old Swabian tradition and wooden models are handed down from parents to children. Ingredients: 5 cups confectioners’ sugar4 eggszest from 1 lemon4 cups flour2 tablespoons flour Instructions:…

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…

Vanilla Crescent Cookies – Vanillekipferl

Vanillekipferl are a very traditional Christmas cookie in the shape of a croissant. They are made from a shortcrust pastry made from flour, butter, sugar and grated almonds, often also roasted almonds – but also walnuts, peanuts or hazelnuts depending on the region or country you are in. Ingredients: 2…

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…

Vienna Style Apple Strudel – Wiener Apfelstrudel

Ingredients: 590 ml (2 ½ cups) sifted all purpose flour1 egg1 tablespoon vegetable oil½ teaspoon salt1 teaspoon lemon juicewarm water1.5 kg (3.3 lbs) Golden Delicious apples120 ml (½ cup) sugar2 tablespoons sugar1 teaspoon cinnamon120 ml (½ cup) flaked almonds160 ml (⅔ cup) raisins or currantszest from 1 lemon80 ml (⅓…

White Bread with Caraway Seeds – Weißbrot mit Kümmel

This crusty, slightly moist bread is a welcome addition to your “Vesper” table. Enjoy it with butter or as a sandwich! Ingredients: 60 ml (¼ cup) lukewarm (43°C to 46°C (110°F to 115°F)) water3 packages active dry yeast2 teaspoons sugar120 ml (½ cup) lukewarm (43°C to 46°C (110°F to 115°F))…