Posts Tagged ‘traditional german cuisine’

Smoked pork chop with broad beans from Germany

Wednesday, September 8th, 2010

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Ingredients for 3-4 servings:

6 slices of smoked pork chop (1kg)
enough milk

450 g broad beans, canned
about 3 tbsp. flour
1-2 teasp. dried savory
2 tbsp. butter

 Click here to get more info about smoked pork chop with broad beans.

Preparation:

1. Preheat the oven on 180 ¬į C.

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German cherry pie aka Kirschenmichel

Sunday, July 11th, 2010

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Ingredients for 3-4 servings of German cherry pie aka Kirschenmichel
this cherry pie recipe:

500 g sweet cherries (canned or fresh)
150 g farina (out of soft wheat)
2 eggs

250 ml milk

0,5 teasp. oil of bitter almonds

Click the picture to get more info about german cherry pie aka Kirschenmichel.

1 vanilla pod
60 g butter
125 g sugar
125 g flour
3 tbsp. baking powder

Preparation of the german cherry pie recipe:

1. Mix sugar, butter, pulp of a vanilla pod, eggs and the oil of bitter almonds in a mixing bowl until the substance becomes a little bit foamy.
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Layered Salad

Sunday, May 23rd, 2010

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Makes 8 to 12 servings of layered salad.

Ingredients for layered salad:

1 iceberg lettuce
100 g cooked ham
255 g kidney beans, canned
175 g tangerines, canned

Click the picture to get more info about this german side dish recipe.

150-200 g gouda cheese
500 ml salad cream, low fat 4,8%
340 g pineapple, canned
285 g canned corn
50 g nachos
200 g leek

Yesterday we had about 20¬į to 25¬įC
(77¬į F) and a clear blue sky.
The ideal conditions to have a BBQ with friends.
In a lot of german households there ecxist special reicpes that are preferentially only prepared for BBQs or birthday parties.

Layered salad

How do you celebrate a BBQ with your friends or your family?
Do you start with an appetizer or light salad?

We would appreciate if  you would post your favourite BBQ habits as a comment.

Fact of the Week about Germany:Ice Saints in Germany:
A popular belief in Germany that goes back to medieval times is that you can be more or less certain that after the days of the Ice Saints there will be no more frosty weather. So you can start to seed not frost-resistant plants.

May 11th : Day of  Mamertus
May 12th : Day of  Pankratius
May 13th : Day of  Servatius
May 14th : Day of  Bonifatius
May 15th : Day of  Sophie

 

Preparation of layered salad:

 

  • Wash the lettuce. Cut lettuce, cooked ham, pineapple,¬†and gouda cheese in pieces of about 2cm¬≤ (2cm¬≥) the leek in little rings.

 

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White Asparagus soup

Saturday, May 15th, 2010

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Makes 5 to 6 servings of yummy white asparagus soup.

Ingredients for white asparagus soup:
2,5 l water from boiling asparagus
5 tbsp. butter
5 tbsp. flour

250 ml milk
1 white bun or bread
a half spring onion
White asparagus soup

German white asparagus soup

Click the picture to get more info about this white asparagus soup recipe.

You have boiled asparagus and don’t know what to do with the boiling water? Why not prepare a white asparagus soup?

We had our first white asparagus of the season on thursday.
How to cook asparagus:
In our household about 1 kg asparagus is boiled in 2,5 liter water that is druged with some sugar, butter and salt. This time we wanted to keep the aromatic boiling water as an ingredient and decided to make asparagus soup with it.
This broth is the ideal base for a creamy white asparagus soup e.g. with bread crumbs.

Foreword on white asparagus soup:
Do you like white asparagus? Do you also like white asparagus soup? Or have you ever prepared such a soup?

This year the asparagus season started in North Rhine-Westphalia on April 22th, 2010.
So we are quite late with our first asparagus but anyway not too late to get verry good asparagus for about 3 ‚ā¨ per kilogramm on the daily
market in Bonn.

Fact Of The Week About Germany:
Asparagus Season in Germany:
The Asparagus Season in Germany begins every year dependent on the weather conditions round about the second half of april and is officially over on 24th of june.Germany’s most known growing areas for asparagus are in
Schleswig-Holstein, Lower Saxony, North Rhine-Westphalia, Brandenburg,
Saxony-Anhalt, Thuringia, Hesse, Rhineland-Palatinate.
A famous german recipe is white asparagus soup.

Preparation of white asparagus soup:

1. Melt the butter in a big pot on medium heat.

 

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Rhubarb cake with meringue

Friday, April 23rd, 2010

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Makes 5 to 6 servings rhubarb cake:

Ingredients:

500 g rhubarb
100 g margarine (optional butter)

125 g sugar
2 tbsp. baking powder
125 g custard powder vanilla
300 ml milk
100 g powdered sugar
3 eggs

Rhubarb recipe

Click the picture to get more info about this german dessert recipe.

There are several rhubarb recipes in Germany. We use to prepare rhubarb when it is fresh available on markets. The fresh sour rhubarb is an interesting product for several dessert recipes.
A lot of german rhubarb recipes are for cakes, muffins, tortes other rhubarb recipes are for example spreads.

Preparation of rhubarb cake with meringue:

  1. Seperate the eggs.
  2. (more…)

Easter bread or yeast bread recipe

Friday, April 16th, 2010

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Easter bread or Yeast breadeaster bread or yeast bread – Osterkranz needs
for 5 to 6 servings the following ingredients:

500 g flour
42 g yeast
200 ml milk
75 g sugar
lemon zest of one midsize lemon
100 g margarine (optional butter)
1 teasp. salt
1 egg white
1 egg yolk
1 tblsp. milk
25 g coarse sugar
25 g chopped almonds

Click the picture to get more info about this german easter bread or yeast bread recipe.

The Easterbread named Osterkranz is a braided variation of the german classic easter bread. Not only the appearence of this german easter recipe is different but also the ingredients (compare with e.g. Osterlamm). This Easter bread or yeast bread recipe is a classic bakery product that you can buy in every local german bakery over Easter. In our family we prepare it nearly every Easter and enjoy the fresh lemon note the sweet yeast bread has when it is served with fresh butter.


Preparation of easter bread or yeast bread – Osterkranz:

1. Pour flour and sugar in a big mixing bowl. Heat up the milk in a cup in the microwave until it is handwarm. Then dissolve the yeast in the milk.

 

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