Archive for ‘Germany’

Kasseler with Sauerkraut

By , 7 June, 2010, No Comment



  • 4 smoked pork chops
  • 1/2 Cabbage – thinly sliced
  • 1 can sauerkraut
  • 1 onion – chopped
  • 4 peppercorns
  • 1 teaspoon salt
  • 4 bay leaves
  • 4 dried juniper berries
  • 1 cup apple juice


  1. In a large pot, fry the chopped onions slightly in a little bit of oil.
  2. Add the sauerkraut, cabbage, salt, bay leaves, juniper berries and apple juice (or water), and cook at medium heat for at least 45 minutes.
  3. Add the pork chops and let cook for about 15 minutes.
  4. Serve with mustard and dark or rye bread.

Chocolate Gugelhupf

By , 10 May, 2010, No Comment

Chocolate Gugelhupf

I adjusted one of my great-grandmother’s cake recipes to please my kids… they wanted chocolate!
I will eventually post the original recipe.


  • 7 oz (200 gr) Butter
  • 1 cup sugar
  • 4 eggs
  • 1.5 cups flour
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 3.5 oz (100 gr) melted chocolate
  • 1 oz melted chocolate to decorate – optional


  1. Separate the eggs.  Place the yolks in a small bowl, and the whites in a big one.
  2. Chocolate Gugelhupf 1Beat the egg whites with a mixer until peaks form. (Tip: Most recipes ask you to do this at the end, but by doing this first, you avoid having to wash the blades at the end, before beating the egg whites!)
  3. In a gib bowl, blend the butter with the sugar.
  4. Add the eggs and blend for about a minute.
  5. Measure the flour, add the baking powder, and mix with a spoon to blend it well.
  6. Add the flour mix and the milk and blend for about a minute.
  7. Add the rest of the ingredients, and mix with a spoon.
  8. Place the batter in a Gugelhupf mold (spread a little bit of butter first, and sprinkle a little bit of flour first).
  9. Chocolate Gugelhupf 2
    Bake in a preheated oven at 350ºF (180º F) for half an hour. Always check with a toothpick to make sure that it is ready!
  10. Decorate with the extra melted chocolate.

Bratkartoffeln – Roasted Potatoes

By , 30 April, 2010, No Comment


This is a nice side dish you can make with “leftover” potatoes.


  • 1 lb (500 gr) boiled potatoes -  peeled and sliced
  • 1 onion – finely chopped
  • 3 oz (100 gr) bacon – sliced, and cut in thin stripes
  • salt to taste
  • Oil


  • Parsley – chopped


  1. Fry the onions in a little bit of oil at medium – low heat for 10 minutes.
  2. Add the bacon and fry for another 2 minutes
  3. Add the potatoes and continue frying at low -  medium heat until the potatoes are nicely roasted.
  4. Taste for salt and adjust according to taste.


By , 29 April, 2010, No Comment


This is a typical dish of Bavaria (Germany).


  • 2 lbs (1 Kg) tri-tip (bottom sirloin, tafelspitz or punta)
  • 2 carrots
  • 1 stalk celery
  • 1 Tablespoon salt


  • 2 Tablespoons horseradish
  • 1 1/2 cups heavy cream
  • 3 Tablespoons of the broth you boiled the meat in.
  • 1 teaspoon cornstarch diluted in a little bit of water
  • nutmeg
  • Pepper to taste


  • Pasta (tagliatelle) or Spätzle.


  1. Boil the beef for 2 hours.  Add salt, peeled carrots and celery, and continue boiling for at least another 2 hours, or until tender.
    TIP:  I usually make this dish and carne mechada at the same time.  I boil 4 lbs instead, and then make both dishes out of it at once!
  2. To make the horseradish sauce, add the heavy cream, horseradish, nutmeg and broth. Cook for 5 minutes.  Add the cornstarch and adjust salt and pepper.  Let boil for a little bit, so that the sasuce thickens.
  3. Serve with spätzle or with pasta.

Schnitzel with white asparagus and spring potatoes

By , 23 April, 2010, No Comment

Schnitzel with asparragus and spring potatoes


For the Schnitzel:

  • 4 pork chops (boneless)
  • 1 cup bread crumbs
  • 2 eggs – beaten
  • Salt and pepper to taste
  • Oil

For the asparagus:

  • 2 lbs (1 Kg) asparagus
  • 1 teaspoon sugar
  • 1 teaspoon salt

For the potatoes:

  • 2 lbs (1 kg) spring potatoes
  • 1 teaspoon salt

Hollandaise sauce or melted butter for the asparagus



  • Peel the asparagus. I like to do this on a large cutting board.  Leave the asparagus on the board, and then peel the upper part of the asparagus.  This way you avoid breaking the stems.peeling asparagus
  • Cut about 1/2 inch (1 cm) off the bottom part of the asparagus.cutting asparagus
  • Place in an asparagus cooker, filled with hot water, add the salt and sugar, and boil for 30 asparagus


  1. Wash the potatoes thoroughly.
  2. Boil the spring potatoes in hot water (with 1 teaspoon salt) for about 1 hour. Adjust cooking time according to the size of the potatoes.  If they are very small they may require less time.  To check, just insert a fork.  If they feel soft, then they are ready.
  3. Let cool down for 10 minutes.
  4. Peel the potatoes with a small knife.  You can hold the potatoes with a small fork, in case the potatoes are too hot.


  1. Place the cutlets on a board, and using a meat hammer, pound them until they are about 1/4″ (1/2 cm) thick.
  2. Add salt and pepper.
  3. Pass the cutlets through the egg, and then, on a separate plate, cover them well with the bread crumbs.
  4. schnitzel
    Fry the cutlets at med – high heat for about 8 minutes on one side, then turn and cook again for another 8 minutes. Cook on low heat further in case they are not thoroughly cooked.

Angemachter Camembert – Camembert Cheese Spread

By , 17 April, 2010, No Comment

Angemachter Camembert

This is a nice appetizer, usually served at a “Beer Garten”  in the southern part of Germany.


  • 1 small Camembert cheese (around 9 oz)
  • 1 small onion quartered
  • 1/2 small onion chopped very finelly
  • 1/2 small onion in thin slices (for decoration)
  • 2 tablespoons soft butter
  • 1.5 teaspoons sweet paprika
  • 1/2 teaspoon salt
  • Dark bread
  • Small pretzels for decoration


  1. How to prepare Angemachter Camembert
    Cut the Camembert in small chunks and place in a food processor or in a bowl.
  2. Add the butter and the 1 onion in small chunks, and mix well with the food processor or with a stick mixer until a paste is formed.
  3. Add the salt, sweet paprika and finely chopped onion and mix with a spoon.
  4. Let the Camembert Spread cool in the fridge for about 1 hour.
  5. To serve, use an ice cream spoon to form it into a ball.
  6. Add the sliced onions on top to decorate and serve with pretzels and dark bread.

Frikadellen – Meat Patties – Albóndigas

By , 13 April, 2010, No Comment

Frikadellen, Meat Patties, Albóndigas

These meat patties can be found all around Europe with small variations from country to country. They taste great alone with some mustard or ketchup, or eaten with a bun “hamburger style”.


  • 2 lbs ground meat (1/2 pork, 1/2 beef)
  • 2 Tablespoons sour cream
  • 1 Onion – finely chopped and fried in a little bit of oil
  • 2 Eggs
  • 2 Slices of sandwich bread
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Chop the onion finely and fry it for about 10 min at low heat.
  2. Put the bread slices in a bowl, add water and let it soak. Then take the crust off and squeeze the water out.
  3. Frikadellen
    In a big bowl, add the ground meat, bread, sour cream, onions, eggs, salt and pepper and mix well.
  4. Make the meat patties (about 4.5 ” in diameter and about 1″ thick) (11 cm diameter, 2 cm thick)
  5. Frikadellen
    Start frying them at high heat (to sear), and then bring the heat down to medium and continue frying for about 10 – 15 min each side or until done.

North Sea Crayfish

By , 3 April, 2010, No Comment

Norh Sea Crayfish

This is the way crayfish are eaten in Sylt,  Germany.


  • 1 lb Crayfish
  • 1/4 cup olive oil
  • 1 teaspoon butter
  • 1 – 2 garlic cloves – crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • Sour cream
  • 2 – 4 Baked potatoes


  1. Fry the crushed garlic slightly in the olive oil.
  2. Add the paprika, let it warm just a little bit before adding the crayfish.
  3. Add salt and the teaspoon butter.
  4. Cook the crayfish for about 5 minutes if already thoroughly cooked when bought – otherwise ask at your local fishmarket for recommended cooking time.

Serving Suggestions:

At the North Sea in Germany, this dish is usually served on a baked potatoe with lots of Sour Cream!

(Serves 2)

Crispy Fish Fillets

By , 1 April, 2010, No Comment

Crispy Fish

This recipe I figured out while on vacation in Sylt, Germany.  The fish used is called Seelachs in german (pollock) and is very mild in taste. Kids approved!


  • 1.5 lbs Fish fillets (2 Pollock filets)
  • 2 cups corn flakes
  • 1/2 cup flour
  • 2 eggs
  • Oil for frying
  • Salt to taste


  1. Wash thoroughly the fillets and pat dry.  Remove any remaining bones.  If you run your fingers down the fillet, you will be able to feel a line where they are located.  I usually just cut along that line and remove that piece.
  2. Cut the fillets in 5″ smaller pieces and add salt to taste.  I prefer not to use any salt at all, but if you like, add a little.
  3. Place the 2 cups of corn flakes in a small plastic bag and crush it with your fingers.  Add the flour and mix well.
  4. Beat the eggs in a bowl.
  5. Pass each fillet piece through the egg batter and then insert it in the bag.  Shake the bag so that each filet piece is coated with the flour mix.  Set apart.
  6. Fry the fish in a pan for about 5 min on each side.  Depending on the width of the filets, it could take a little more or less time.