Fresh boild potatoes combined with the creamy quark make for a wonderful snack or side dish. Perfect springtime dish for vegetarians and those who mind their waistline! Ingredients: 1 kg of new potatoes 500 g of low-fat quark 50 ml of linseed oil 2 tbsp caraway seeds 1 bunch of parsley small bunch of basil 1 bunch of chervil 1 bunch of … [Read more...]

Schäufele (also "Schäuferle", "Schüfeli", "Schäuferla" or "Schäufelchen") is a traditional dish from the south of Germany. It is made from the pig's shoulder meat, which gives the dish its name, "Schäufele". The meat is cured and smoked before it is simmered in a broth of water, red wine, onions, bay laurel, cloves and other … [Read more...]

Cucumbers are not just for salads! With this warm cucumber soup you bring variety to your table. This simple recipe from Saxony-Anhalt takes so little time to prepare. Ingredients: 2 medium cucumbers 600 g potatoes, peeled and cut into 1 cm cubes 3 cups cold water 1 1/2 teaspoons salt 1/4 teaspoon freshly ground pepper 1 cup … [Read more...]

Döppekooche/Döbbekooche is a form of potato cake made of grated potatoes, finely minced onions, eggs and spices and cover in sausage pieces or strips of bacon, which is baked in a cast-iron pot (a döppe) like a cake (kuchen) and served in slices. The resulting potato-onion-egg mix is then baked in the oven for about 2 hours until it forms a crust, … [Read more...]

Eel in dill sauce is a common dish from the Mecklenburg-Vorpommern region of Germany. Ingredients: 1 kg fresh eel 1 carrot 1 parsley root 1 onion 1/2 cup white wine vinegar 2 tablespoons butter 2 tablespoons flour lemon juice pepper sugar 3 tablespoons dill, chopped 2 tablespoons parsley, chopped Preparation: … [Read more...]

Pronounced /ˈbrɑːtˌheɪrɪŋ/, Brathering is a popular dish from northern Germany made of fried fresh herrings that marinate for several days before serving. Serve for lunch with fried potatoes. Ingredients: 4 fresh herrings ready to be cooked salt and pepper 1 tablespoon sugar flour butter or oil for frying 1 cup red wine vinegar 1 cup … [Read more...]

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 … [Read more...]

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 … [Read more...]

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 … [Read more...]

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 … [Read more...]