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, … [Read more...]

The combination of tangy cider vinegar, 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 … [Read more...]

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 … [Read more...]

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 … [Read more...]

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: Chop the peppers, mushrooms, gherkins and onions. Lay out a deep plate with aluminum … [Read more...]

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 … [Read more...]

Typical German beef soup with bone marrow dumplings, vegetables, noodles and egg custard, so comforting and delicious! Ingredients: 2 large bread rolls 2 1⁄2 cups bread crumbs 1⁄2 cup finely chopped parsley 2 eggs freshly grated nutmeg, to taste Kosher salt and freshly ground black pepper, to taste 0.5 kg beef marrow bones 10 cups beef … [Read more...]

German stuffed cabbage rolls, or Kohlrouladen, are the quintessential German comfort food. Ingredients: 1 large white cabbage about 1800 g 600 g of ground beef 1 bread roll 1 egg 1 egg yolk 150 g of chopped onion for meat 150 g of chopped onion for gravy 1 beef cube 2 tablespoons of crème fraîche or sour cream 2 teaspoons of salt ½ … [Read more...]

Red cabbage is often used raw for salads but can also be eaten cooked. This German vegetable dish is a favorite and can be served with Rouladen, Sauerbraten or Buletten. For those who find sauerkraut a little too strong or sour, Rotkohl is a sweeter, less pungent alternative. Basically a sweet-and-sour braised red cabbage, Rotkohl is very easy to … [Read more...]

Pork roast is the staple of German cuisine. If the skin and the underlying fat is included in the cut, it is  called Krustenbraten, where the skin is made into a crispy crust. The roast is served with vegetables of the season, a salad and dumplings (bread or potato) or red cabbage. Ingredients: 1.5 kg pork shoulder with rind 2 carrots 2 … [Read more...]