German Main Dishes

White asparagus salad

Saturday, May 31st, 2014

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for 4 servings of the best white asparagus recipe ever

White Asparagus salad


you need:

1kg white asparagus, fresh
150g salmon, smoked
150g prawns
40ml sweet mustard
2 twigs fresh dill
350g red oak leaf lettuce
20g butter

 Click here to get further info about this german white asparagus recipe.


A delicate salad made of white asparagus is easy to prepare. This time we would like to show you how we combine white asparagus with seafood.

White asparagus salad with seafood?

Yes, it works. Give it a try.


1. Peel the white asparagus. Fill a pot 2 litres of water, add a tablespoon honey, a tablespoon salt, about 20g of butter and bring to boil.






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A recipe for Chicken skewers

Saturday, February 1st, 2014

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Chicken on stick fried with salad


for 4 servings of chicken skewers you need:

500g chicken breast
150g flour, all purpose
150g breadcrumbs
2 eggs
wooden sticks (10-15cm long, enough)


Click here to get further info on how to prepare crispy chicken skewers.

Breaded chicken skewers are a beautiful preparation method for chicken. Not like a whole chicken or e.g. chicken drum sticks you do not have anything to sort out like many bones. Just grab a wooden stick with the chicken breaded breast filet on it and dip in a sauce like sweet and sour sauce, ketchup or similar. Afterwards lay away the empty stick and grab another chicken skewer dip it in sauce…

Recipe for chicken skewers:

1. Take 3 soup bowls fill one with flour, one with beaten egg and another with breadcrumbs. Additionally keep a plate (e.g.) at hand where to place the breaded chicken sticks.

Chicken on a stick with salad



Adjoin salt to the beaten egg.






Kale with sausages or Gruenkohl mit pinkel

Saturday, December 21st, 2013

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for 4 servings of kale with sausages or gruenkohl with pinkel

Gruenkohl with pinkel


you need:

800g chopped fresh or canned kale
4-5 cured, smoked german sausages (Mettwurst)
400g bacon (from pork belly)
10g butter

  Click here to get further info about kale with sausages or gruenkohl with pinkel.


Kale with sausages or in german called “Gruenkohl mit Pinkel”:
Gruenkohl with Pinkel (so called) is a traditional german dish. We use to prepare it in the colder seasons of the year like autumn and winter. Indeed it is a very hearty meal and well-known throughout Germany especially typical for the northern regions where this recipe is even a motive for social events.
We would like to give you an easy recipe for this kale dish although we are not quite sure if you can buy all ingredients in your homecountry. But as far as we have seen there are several online shops for german products on the web. And kale is cultivated in US, UK, Africa and Asia.

Like for every other traditional recipe of course, there are a lot of variations on how to prepare the german recipe kale with sausages.

1. Melt butter in a pot. Add the chopped, washed kale and broil it on medium heat for about 10 minutes.

Grunkohl with pinkel








Best white asparagus recipe ever

Sunday, July 21st, 2013

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White asparagus wraps


for 4 servings of the best white asparagus recipe ever
you need:

2kg white asparagus, fresh
150g flour, all purpose
375ml milk
20g butter
1 tbsp. sunflower oil



Click here to get further info about this german white asparagus recipe.


Today we would like to present you Al’s favourite white asparagus recipe.

Can you imagine to combine white asparagus with pancakes?

Of course, there are a lot of variations on how to prepare white asparagus. But my favourite white asparagus recipe is to combine it with pancakes, sauce hollandaise and cooked ham.


1. Wash and peel the white asparagus. Boil the asparagus spears for at least 10 minutes

(if you would like to optimize your technique for boiling white asparagus please read our further info)

Best white asparagus recipe ever








Salmon Lasagna

Sunday, April 28th, 2013

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Salmon Lasagna for 4 servings:

Lasagna made of salmon


300g Salmon filet
1kg frozen spinach leafs

800g pealed whole tomatoes, canned
10-15 Lasagna sheets
150g grated cheese (gouda e.g.)
1/6 of a lemon

2 sprigs Oregano and Thyme
1 garlic clove
pinch of salt

 Click here to get further info about this salmon lasagna recipe.


Well, of course lasagna is a traditional italian recipe – as far as we know. But we only found a handful of recipes that were prepared with fish but none of them was very convincing. We decided to create the following salmon lasagna recipe as a variation for our fish friday. We normally use to prepare fresh fish on fridays (a not seldom tradition in Germany).

Have you ever prepared lasagna with salmon? Do You know an even better recipe for salmon lasagne? Please post every advice.
We think – you will love this salmon lasagne dish if you like seafood.


Now how to prepare our salmon lasagne recipe?


1. Wash the salmon filet and cut it into long stripes. Meanwhile purree tomatos, herbs, pressed out garlic with a pinch of salt in a pot and boil it up once.

Roast Goose

Sunday, December 16th, 2012

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Roast Goose with dumplings, chestnuts, apricots, apples and gravy

Crispy Goose breast


for 2 servings:

1kg goose breast (e.g. frozen)
200g chestnuts, peeled
1-2 apples, midsize and sweet
100g apricots, dried
400ml broth

Click here to get further info about this roast goose recipe.


Roast Goose is a delicious way how to cook goose. Have you thought of goose as a turkey alternative ?

Especially in the colder days of the year hearty recipes are being cooked in traditional german households. Especially for christmas cooking goose has a long tradition in a lot of german familys. But even in autumn goose recipes are typically prepared like on St. Martin’s day e.g.
As we will show you in the following directions it is not necessary cooking a goose (whole) but even easier to try roasting goose breast. We use frosted goose breast that we started to defrost the day before.

Now how to prepare this roast goose?


1. Wash the goose breast with cold water and pat it dry with some paper towels. Fill chestnuts, dried apricots and peeled apple slices in a casserole dish of about 30cm length, 15cm width and 4cm height. Place the goose breast on top.