all classic german recipes
For me as a Swabian (south of Germany) there is (almost) nothing more delicious than Swabian Spaetzle. They go with simply everything and are the perfect side dish! And they are not that hard to prepare as well and the ideal comfort food. But, what are Swabian Spätzle? Swabian Spätzle is a type of German …
A Swabian classic with leftover Tafelspitz and its broth is of course the Gaisburger March. Traditionally, however, it is prepared with ox meat. So it’s ideal for my food for days side—I make the Tafelspitz and I can conjure up completely different dishes from the leftovers. In this case, I can either make an Asian …
Tafelspitz is the perfect meal for a Sunday roast-even that the beef is boiled and not roasted. You can start cooking in the morning, go on about your day and have a beautiful meal in the evening. Whenever I came home from my adventures, my mom prepared it for me. And she still does. The …
Is there a Sunday dinner that calls home more than beef roulades for a German? We absolutely love them and I always make double the portion so that I can freeze some. So I always have some at home. Sometimes I’m a little “weekend philistine” because I like to stand in the kitchen on Sundays …
There is a side dish that actually always works in classic German cuisine—red cabbage! We always like to serve this classic side dish over the holidays and after and we like it best with beef roulades or with Christmas goose. It is really important that you start to prepare the red cabbage the day before. …
Game is not for everyone, but have you ever made a roasted saddle of deer yourself? A saddle of deer is actually a dish that I like to order in a restaurant. Because getting really good game is not that easy. But if you have a good butcher, then be sure to give it a …
What’s better than a freshly baked German plum cake with crumbles on a late summer/autumn afternoon? Not really much, I agree! But add as well some whipped cream… Oh boy, that’s even better! Some bake this cake with a shortcrust base, but I prefer it with a yeast dough, as that’s how my grandmother used …
Lentils are some of the most versatile legumes I ever came across. In the south of Germany, we have a dish which loosely translates as sour Lentils with Spätzle and Frankfurters- or simply: Saure Linsen mit Spätzle und Saitenwurst. The origin of the dish is from Swabia/Germany-where I am from- and it used to be …
Sour lentils with Spätzle- a classic Swabian meal Read More »
I actually like autumn, the days are getting shorter, the leaves change colour and German cuisine just tastes a tad better than it normally does. And I love Semmelknödel -German bread dumplings-, served with a creamy mushroom sauce and a side salad. It’s a very straightforward recipe and actually not so hard to make. But …
Semmelknödel- German bread Dumplings with a mushroom sauce Read More »
Spätzle are fabulous. Some call it Spatzn, some Spätzele, but where I am from they are called Spätzle. And baked with cheese and loads of onions? German Kässpätzle- even better and my absolute soul food. And those are definitely the next level of Spätzle. It’s like the German version of the American Mac and Cheese. …
I am from the beautiful region Oberschwaben (OK, born in the Allgäu) and some of the best German recipes come from there-including Swabian Maultaschen! And Spätzle while we are at it. They are traditionally served with a side of potato salad, made with broth, not Mayonnaise though. And when I am at home in Ravensburg, …
Germans love Potatoes. We really do. And there is an invisible potato salad border going through Germany- some prefer their potato salad with mayonnaise while the others prefer it with broth. As I am from the south, I only cook the swabian potato salad. And the swabian potato salad I am going to introduce you …
