A classic biergarten food, Obatzda, also spelled obatzter and obazda, combines a few simple ingredients to create a brightly colored cheese spread with surprisingly complex flavor. Typical accompaniments for Obatzda are Bavarian pretzels, rye bread, rounds of red radish or spiral-cut white radish. Perfect for the Oktoberfest party!

Ingredients:

• 500 g ripe Camembert
• 40 g soft butter
• 200 g cream cheese
• 80 g finely chopped onions
• Salt, pepper
• Paprika, caraway
• 2 tbsp of chopped chives
• 60 g finely sliced onion rings
• 6-8 tbsp of beer to taste

x

Preparation:

1. Mash the Camembert with a fork and add the butter, cream cheese and onions.
2. Season with salt, pepper, paprika and caraway to taste. Add beer gradually and stir.
3. Spoon a portion of Obatzda onto each plate and garnish with onion rings, chives and caraway.
4. Serve preferably with rye bread, wholemeal bread and radishes.

Recipe source: https://goo.gl/MeDVwG.

A Weißwurst, literally white sausage, is a traditional Bavarian sausage made from minced veal and pork back bacon. The Weißwurst was created in Munich on February 22, 1857, and has since become a very important part of Bavaria cooking and lifestyle. Legend has it that the Weißwurst was invented by mistake in 1857, when an innkeeper in Munich ran out of sheep casings for his Bratwürste and in order to feed his hungry guests, used tough and chewy pork casings instead. It is usually flavored with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness.

As they are very perishable, Weißwürste traditionally were manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch; there is a saying that the sausages should not be allowed to hear the noon chime of the church bells. Traditionally, Weißwürste may only be served until midday because preservatives are not used, the meat is not smoked, and hence the sausage is made fresh every day. Indeed, they are sometimes called morning sausages. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. Even today, most Bavarians never eat Weißwürste after lunchtime (though it is perfectly acceptable to have a lunch consisting of Weißwürste at, say, half past one).

The sausages are heated in water—well short of boiling—for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation.

Ingredients:

• 36 g salt
• 600 g lean veal meat (“veal stew meat”) at refrigerator temperature, cut into 1 cm cubes
• 300 g lean pork meat, cut into 1 cm cubes, partially frozen
• 400 g pork fat (pork belly without the skin, etc.) at refrigerator temperature, cut into 1 cm cubes
• 300 g ice
• 100 g pork skin
• ½ tsp dried lemon peel
• ¼ tsp white pepper
• pinch of dried ginger
• pinch of freshly grated cardamom
• pinch of dried mace
• 10 g onion (don’t chop!)
• 20 g parsley, chopped
• sausage casings (hog)

Preparation:

• Prepare casings per instructions (soak in warm water until pliable, rinse outside and inside). Set aside.
• Bring 1 liter of water to a boil. Simmer pork skin and onion for ca. 15 minutes. Remove from water, run through meat grinder, set aside.
• Combine lean meat (pork, veal), spices, salt and half of the ice. Blend in the food processor until you have a smooth mix. Set aside, refrigerate.
• Blend pork fat in the food processor until smooth.
• Blend in lean meat mix.
• Blend in remaining ice until the mixture is smooth and no ice clumps remain.
• With the food processor mix in ground pork skin and parsley, blend just enough to distribute evenly.
• Stuff 16 sausages using a sausage-stuffer or a sausage-stuffing attachment. Do not overstuff, when twisting the links, leave a little room for expansion in each link. If necessary, remove large air bubbles by piercing the casing with a skewer. Tie off the links.
• In a large stock pot heat up water to 80°C. Check with thermometer.
• Place sausages in hot water, leave in for 30 minutes, adjust heat to keep temperature constant at 80°C. Check with thermometer.
• Remove from hot water, place in cold water to cool. Refrigerate until ready to serve.
• To serve, heat up with some fresh parsley in hot beef stock (or salted water). Do not boil or it may cause the sausages to split.
• Serve with fresh pretzels and sweet mustard (“Weißwurstsenf”) and a tall cold glass of Weißbier.

While veal is the traditional choice for authentic German Wiener Schnitzel, chicken or pork is an easy and delicious substitution. And this pan-seared schnitzel is a lightened up version of the favorite fried cutlets, yet is just as tender and yummy as its counterpart.

Ingredients:

4 skinless, boneless, thinly sliced chicken breasts
1/4 teaspoon kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg
1/4 cup milk
1 large egg, lightly beaten
1 cup bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon garlic powder
1 tablespoon olive oil

Preparation:

1. Preheat oven to 175 degrees C.
2. Line a baking sheet with foil. Coat with some olive oil.
3. Season chicken cutlets with salt and freshly ground pepper.
4. Create 3 shallow dishes for dredging and dipping:- 1/2 cup flour with 1/8 teaspoon nutmeg
   – 1/4 cup milk and 1 egg, lightly beaten
   – Combined bread crumbs, parsley, and garlic powder
5. Dredge chicken cutlets first in flour mixture, followed by a dip in the milk/egg mixture and finally dredge in bread crumb mixture, shaking off excess.
6. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned. Remove chicken from skillet and place on baking sheet. Continue with remaining 2 chicken breasts, adding more oil if necessary.
7. Bake chicken in a 175 C oven and allow to cook for another 15 minutes or until chicken is done.

Photo credit: https://goo.gl/3otZkc.

This creamy sausage, potato and sauerkraut soup is a little taste of Oktoberfest you can have any time of the year!

Ingredients:

• 4 tablespoons butter
• 1 medium onion, finely diced
• 1/4 cup flour
• 1 1/2 cups chicken broth
• 2 1/2 cups milk
• 400 g Bratwurst, halved and sliced
• 1 1/2 cups cooked diced potatoes
• 1 cup sauerkraut
• 1/2 teaspoon chopped fresh parsley
• black pepper

Preparation:

1. In a large saucepan, melt butter over medium heat.
2. Add onions and saute for about five minutes, until tender.
3. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
4. Turn heat to medium high, then cook stirring often until broth begins to thicken.
5. Reduce heat to medium then add the sliced Bratwurst, diced potatoes, sauerkraut and parsley. Simmer for five minutes and remove from heat.
6. Serve sprinkled with black pepper.

Geschnetzeltes is a popular German dish for the busy cook. A creamy sauce with pork, mushrooms and onions, it is traditionally served with Spätzle, cucumber salad or potatoes.

Ingredients:

• 0.5 kg lean pork, cut into thin strips
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced
• 300 g fresh white button mushrooms, sliced
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 tablespoon sweet paprika powder
• 2 beef stock cubes
• salt and pepper to taste

Preparation:

1. Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.
2. Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
3. Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.
4. Add the paprika and crumble in the beef stock cubes and whisk until smooth.
5. Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
6. Serve immediately with hot Spätzle or fresh cucumber salad.

Image credit https://goo.gl/e5wkyh

The combination of tangy cider vinegar, salty soy sauce, onions, and smoked bacon makes this German side dish absolutely addictive. It’s so good, you’ll want to eat it as the main meal! There is something about adding bacon to recipes that sends the dish over the top. Between the crispy tenderness of the sauteed cabbage and the crunchy bacon bits, this easy side dish is pure perfection.

Foto credit

Speckeier are scrambled eggs with bacon. It’s a perfect dish for Vesper – German snack time in-between main meals (Zwischenmahlzeit).

A Zwischenmahlzeit is also referred to as Brotzeit, Vesper or Zweites Frühstück for adults. After all, snacks aren’t just for children! The English word “snack” is also used, as is Imbiss, although these refer more to actual meals that may replace main meals. However, the Zwischenmahlzeit is meant to be eaten in addition to the main meal to fill one up during work hours.

Ingredients:

4 eggs
2 tbsp butter
a small onion, diced
100 g bacon, diced
1 tbsp flour
1/3 cup milk
salt
pepper

Preparation:

1. Beat eggs lightly, add flour, mix thoroughly. Add milk, set aside.
2. On a hot frying pan melt the butter, add onions and bacon and roast till golden-brown.
3. Pour the egg mix into the frying pan with onions and bacon. Stir everything around till the mix sets. Serve with fresh Bauernbrot and pickles.

Kalbsvögerl, literally “little veal birds”, are small veal roulades with herbal spicy stuffing. Perfect to enjoy with mashed potatoes or Spätzle.

Ingredients:

8 thinly cut veal steaks (100 g each)
2 spring onions
1/2 bunch of parsley
2 stems thyme and marjoram
1 (about 125 g) coarse, uncooked bratwurst
1 tbsp flour
1 bunch of soup vegetables
3 tablespoons butter
200 ml veal stock (1 glass)
100 ml of dry white wine
2 tablespoons whipped cream
1 knife tip of grated lemon zest
kitchen string
salt
pepper

Preparation:

1. Wash the steaks, dab dry, place on a board and knock a little flatter. Season with salt and pepper. Wash the spring onions, clean and cut into small pieces. Wash herbs, shake dry, peel off leaves and finely chop.
2. Squeeze the sausage out of the skin into a bowl. Mix with spring onions and herbs and spread evenly on the schnitzel. Roll up the flattened steaks and tie them up with kitchen string. Turn the rolls into flour, tap off the excess flour.
3. Clean, wash and dice the soup vegetables. Heat the frying pan and add butter. Roast the rolls on medium heat for about 10 minutes, remove. Add the vegetables to the frying fat and sauté for about 5 minutes, stirring.
4. Add the stock and the wine, put the rolls back in the pan and cover, cook for about 45 minutes on a low heat. Remove Kalbsvögerl from the sauce. Pass the sauce through a sieve, heat and stir in the cream.
5. Season the sauce with lemon zest, salt and pepper. Heat the rolls in the sauce again briefly. Garnish with thyme. Enjoy!

Räuberfleisch is easy and quick to prepare, yet far from fast food. Guten Appetit!

Ingredients:

2 paprika
8 champignons
1 onions
8 pickled cucumbers
4 tbsp tomato paste
800 g pork gulasch
pepper
ground paprika
4 garlic

Preparation:

1. Chop the peppers, mushrooms, gherkins and onions.
2. Lay out a deep plate with aluminum foil and spread the tomato paste on it. Spread the pork goulash on it.
3. Add onions, peppers, cucumbers and mushrooms.
4. Season with pepper and paprika powder. Chop garlic cloves and add.
5. Stew in the oven for one hour at 160 degrees Celsius.
   

Spargelzeit (asparagus season) starts in Germany in April and lasts for two months every year. At this time of the year small wooden huts start popping up across Germany. The message they all bear is simple. It’s just one word. “Spargel.”

German passion for asparagus is unrivaled. One fifth of the entire arable landmass of the country is dedicated to its cultivation. 55,000 tonnes are produced each year in the short spring season, with a gross value of €175 million.

What is it about asparagus that makes it such hot commodity? There are several reasons for that:

1. Because it’s the first fresh vegetable of spring, it gives people a mental boost when they see it on the shelves.
2. What’s more, it is healthy and low in calories.
3. Then there is the tradition. “The Gods ate asparagus; kings and queens ate it… and normal people too,” jokes Manfred Schmidt, who runs the Asparagus Museum in Beelitz.
4. But there is one other reason for its success. “Many people say it is an aphrodisiac. There is a saying here that if a newly wed couple are to have a good wedding night, she should eat asparagus and he should eat celery,” the Spargel historian notes.

Asparagus has been growing in the German countryside for millennia. Writing his “Natural History” in the 1st Century, Pliny the Elder noted the many pale stems which protrude through the Germanic soil, reports Die Welt. Up until the First World War, production grew steadily and in 1908 a co-operative was founded. During the First World War profits fell, although they recovered in the 1920s but the Second World War put an end to the golden years.

The policies of collectivized farming in the 1970s ensured that the farms simply didn’t have the manpower to cultivate the white vegetable – it is highly labor-intensive since the roots must be cut by hand. Cheap labor from Poland has provided all the manpower the farms need, and production has surpassed pre-war levels.

The only question left to answer is how one should best cook one’s Spargel. Mostly it’s all about keeping it basic.

All you’ll need is some asparagus, olive oil and salt and pepper:

1. Heat the oven to 220°C. Snap off the woody ends of the asparagus and discard.
2. Spread the asparagus in a single layer on a baking sheet and drizzle lightly with olive oil. Toss the asparagus to evenly coat with oil.
3. Sprinkle generously with salt and pepper.
4. Roast for 15 to 20 minutes on the top rack of the oven. The roasting time will depend on your taste. You can roast until the asparagus are just barely cooked through or quite well roasted and getting a little crispy on the ends. It’s up to you!