German potato pancakes are a quick and easy vegetarian dish. They are shallow-fried pancakes of grated or shredded potatoes, flour and eggs, often flavored with garlic or onion and seasoning. Potato pancakes may be topped with a variety of toppings, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or … [Read more...]
Asparagus and Shrimp Salad
Ingredients: 1/2 kg white asparagus (you can use green) 1 tsp salt 2 tsp sugar 4 - 5 slices of lemon 150 g arugula 400 g kitchen-ready, large shrimp, 20 count to a pound 1 - 2 tbsp. oil 2 tbsp chopped lemon balm leaves plus several for garnish 3 tbsp white balsamic vinegar 1 tsp honey 4 tbsp oil salt and pepper … [Read more...]
German Potato Salad
Ingredients: 4 slices bacon 1 small onion, chopped 1/4 cup vinegar 2 tbsp. water 3 tbsp. sugar 1 tsp. salt 3 cups cooked potatoes, chopped ground black pepper parsley Preparation: Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set … [Read more...]
Sauerkraut Cheese Spätzle
A Bavarian Classic with a Tangy Twist Few dishes capture the heart of German comfort food quite like Sauerkraut Cheese Spätzle. This rich, satisfying dish blends two culinary icons: Germany’s beloved hand-cut egg noodles (Spätzle) and the sharp, probiotic goodness of fermented cabbage (sauerkraut). Warm, cheesy, and full of bold flavor, it’s … [Read more...]
White Asparagus Soup
Ingredients: 1/2 cup chopped onion (1 small) 2 tablespoons butter 1 1/2 -2 lbs white asparagus, peeled and cut into 2 inch pieces, heads reserved 6 cups broth, either chicken or vegetable 1/2 cup half and half cream salt and fresh ground pepper, to taste dry white wine, to taste parsley or rosemary, for garnish Directions: Make sure you … [Read more...]
Roasted New Potatoes and Asparagus
Ingredients: 1 bunch fresh asparagus, with thick stalks, ends trimmed, cut in 1 1/2 – 2 inch pieces 400-800 g new potatoes, cut in half or thirds (the larger ones) 3 cloves garlic, sliced 1 tablespoon dried Italian seasoning, crushed between fingertips sea salt and fresh black pepper 1-2 tablespoons fresh basil or parsley, … [Read more...]
Grünkohleintopf – Kale Stew with Smoked Meat and Sausages
Ingredients: 1 – 1.3 kg of kale, washed, stems and ribs removed 2 tablespoons vegetable oil 2 medium yellow onions, peeled and chopped 2 tablespoons rolled oats 450 g smoked pork loin 1 Pinkelwurst or other smoked boiling sausage, such as kielbasa 2 smoked boiling sausages salt and freshly ground black pepper generous … [Read more...]
Bavarian Leberkäse
Literally translated, Leberkäse means "liver cheese" in German, even though in Bavaria it does not contain any liver or cheese at all. Leberkäse is a special sausage meat and is very popular in the South of Germany, Bavaria. It is said that the meatloaf was invented in 1776 by the cook of Charles Theodore, Elector of Bavaria, although this story … [Read more...]
Swabian Meat Pockets – Maultaschen
Swabian Meat Pockets (Maultaschen) are a typically Swabian specialty - pockets of noodle dough prepared and filled in various ways, e.g. with spinach, onions, eggs, soaked bread, and minced meat. On 22 October 2009, the European Union recognized Maultaschen (Schwäbische Maultaschen or Schwäbische Suppenmaultaschen) as a "regional specialty" and … [Read more...]
Glühwein
Glühwein is enjoyed at traditional Christmas Markets and is also known as an after-ski drink. Watch it: since you drink this wine warm, the alcohol goes to your head extra quick! Here's How: Place 1/2 cup water in a large saucepan with a piece of cinnamon, ginger, orange zest, 8 cloves, and 3/8 cup sugar. Bring to a boil and simmer … [Read more...]
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