Bauernfrühstück (Farmer's breakfast) is a German country breakfast dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a tomato salad or pickles. An urban Berlin … [Read more...]

Golden, crispy fried German potato pancakes are a real treat and something Germans miss when they move away. Eating freshly made potato pancakes with applesauce at local outdoor weekly markets, Christmas markets or at Karneval or Fasching are some of the wonderful ways Germans indulge in this favorite German treat. Ingredients: 2 eggs 2 tbsp … [Read more...]

A pork roast traditionally served with a mild sauce, red cabbage, and potato dumplings (Kartoffelklöße) in the South, or peas and boiled potatoes in the North-East. Ingredients: 2 – 3 pound pork loin roast 4 slices pork bacon 2 cloves garlic, chopped salt and pepper 1 large onion 1 cup carrot slices 2 cups white wine (substitute with … [Read more...]

Legend has it that creator of currywurst was the housewife Herta Heuwer from the Charlottenburg district of Berlin. In 1949, she mixed together Worcestershire sauce, spices and ketchup, blended this with cooked tomatoes and onions and made a warm spicy sauce to cover deep fried sliced Knackwurst (Knockwurst). By trial and error Herta had created a … [Read more...]

Ingredients: 700 g medium potatoes 4 teaspoons anise seeds 1  1/2 teaspoons coriander seed 1 teaspoon caraway seeds 1 teaspoon mustard seeds 1/3 cup beer 1/4 cup vinegar 3 tablespoons spicy brown mustard 1 tablespoon cornstarch 1 tablespoon sugar 1/4 teaspoon … [Read more...]

Food in Swabia is world renowned and is often described as very hearty and rich in tradition. Recipes have been handed down from generation to generation. They often only include a few ingredients or they are a combination of multiple recipes. Much loved by the Swabians are soups. There are many variations of soups, many of which include pasta … [Read more...]

Paprikaschnitzel is a schnitzel served with a spicy sauce of bell peppers and onions. Great for fall or any time you crave something delicious! Ingredients: 2 veal cutlets 1 egg breadcrumbs for coating oil 1/4 green bell pepper, diced 1/4 yellow bell pepper, diced 1/4 white onion, diced 1 tomato, seeded and diced up to 1/2 cup beef … [Read more...]

Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin.  Jägerschnitzel at its core is a thin cutlet of meat served with a mushroom gravy. Potatoes — boiled, mashed or in a salad — are a traditional side dish. It is a manly meal, and the only green thing allowed is, … [Read more...]

Zwiebelkuchen (onion cake, onion pie or onion tart) is a typical early fall specialty. It is made of sauteed onions with cream, egg and bacon on a rich yeast dough crust. It is usually served with Neuer Wein ("new wine"). Ingredients: Dough: 3 cups flour (400 g) 1 1/2 tsp. instant yeast 1 tsp. salt 1 1/2 cups lukewarm … [Read more...]

In Germany, roast goose is called Gänsebraten. It is traditionally stuffed with onions, chestnuts, and apples; and it is seasoned with salt, pepper, marjoram, and barely much else. It may be topped with goose or cranberry gravy or red cabbage.Ingredients: 1 large 8 lbs goose1 teaspoon or adjust to taste salt1 teaspoon pepper1 teaspoon or as desired … [Read more...]