ACHTUNG! Since JO isn't going to do one, lets make our own MN GERMAN KOCHBUCH(77 Posts)
There were a few of us on that thread who were asking for a German cookbook, some of us have German relatives who might be willing to part with their recipes.
Can we collate some recipes on one thread? Maybe put them on the recipe section too, and link from here?
I bought a packet of Egg Spatzle in Lidl the other day. (Only 89p)
Someone once told me how delicious it was so I'd now like a recipe for using it.
I was going to use it as the carbs with a rich stew, but it's been too hot for stew!
Just marking place. I live near Germany and go there often. I love the food in some regions, but have yet to find a traditional Bavarian meal which I have liked. Disliking dmplings and most winter vegetables doesn't help.
I made Spaetzle the other day, with veal geschnetzltes, which is thinly sliced veal with a white wine and cream sauce. You can also make a kind of mac cheese - kaesespaetzle with it.
Oh you guys are making me hungry. My friend (who had German grandparents) has moved away and she often cooked German things that were delicious. I had chicken cooked in Reisling and some sort of noodles that were fried with it...don't know what that was, but it tasted divine! DH lived in Germany for a year in his 20's and loved it.
Mmme - sounds yummy.
I'd love some of those recipes, please. No hurry as still warm here so eating mainly salad.
Here is the Kartoffelsalat
Oma is DH's mum, originally from Niederbayern. Not sure if the recipe is from her or from her MIL though. Will ask.
If anyone posts a recipe, can you put GERMAN in the title, so they are easy to find later.
GERMAN Donauwelle cake here (is that what you mean Mme?)
The kids are very fond of this cake, but I confess I normally buy a packet mix (Dr Oetker) along with a jar of cherries - tastes indistinguishable from making it all myself.
The Bavarian Kitchen site might be a good place to start for ideas.
I do lurve Spätzle!
"some sort of noodles that were fried with it" - might be Schlupfnudeln, they're often served fried.
We also got the Egg Spatzle from Lidl. DP made a normal pasta sauce and it was fine, if filling. It tasted like it should go with butter or cheese rather than tomato though.
oooh, I LOVE Donauwelle. Might have to try that one. That looks like a good blog.
Schupfnudeln are larger than normal pasta. I think it would be spaetzle or Eiernudeln perhaps.
yes, think tomato sauce would be too heavy with the Spaetzle. Treat them as you would potatoes. They taste good with pork roast too.
Does anyone have a recipe for making the currywurst sauce? Can get the bratwurst in lidl but dh and I love that curry sauce
I am going to my Austrian friends house tomorrow and she makes an amazing cake called a NussTorte. It is basically breadcrumbs, whipped cream, sugar and a handful of crushed hazelnuts. I will get the recipe. She doesn't make the expensive versions w/ tons of ingredients although if you have an old bottle of liqueur you can add a slug but the important thing is it is just as good without and a cheaper treat.
My Brother lives in Germany and is married to a German woman. He works as an executive chef. I am going to challenge him to come up w./ some real budget recipes using real budget ingredients.
Here are some-
German Filled Pancakes
250 g flour
1 tbsp salt
400 ml milk
butter, oil to bake them
- Sieve flour into a bowl, add salt, milk, eggs and mix well.
- heat enough butter in a skillet and pour some batter into it, pancakes should be thin, so dont use too much batter.
- fry on each side.
- take aside in the warm oven.
Now fill w/ whatever you have in the fridge or pantry- slices of cheese or packaged ham w/ handful of cooked peas; cheese and onion; onions and mushrooms fried together; courgettes fried w/ tomato or a few slices red pepper; spring onion, sliced and fried potato chunks with parsley.
German Pumpkin/Squash soup-
4 tbsp olive oil
1 small onion
500 g pumpkin meat
2 medium sized potatoes
125 ml milk
1 l vegetable broth
100 g fresh spinach leaves (a bag of them can have leftovers frozen)
150 g rice
4 tbsp cheese (any type of decent strength)
- Boil rice.
- Chop onions fine; cup pumpkin meat into cubes.
- Peel potatoes and cut into cubes.
- Fry onions and pumpkin in olive oil, add potatoes.
- Add milk and broth, bring to a boil, then let it boil on low heat until pumkin meat is soft.
- Add spinach, let it boil for another 2 minutes on low heat.
- Puree the soup through a sieve or with a mixer.
- Then mix the soup with the rice and bring it to the boil; if the soup is too thick add more broth.
- Spice with salt and pepper, serve with the grated cheese. If you have any curry spices these can be added to the soup to make it different. Indeed use this soup method to suit a lot of root vegetables such as swede, parsnips, squash, carrots. Or remove the squash/pumpkin, add loads more spinach and make spinach soup. If you have any nutmeg, grate this in whilst cooking to taste.
5 ounces smoked Bacon
10 ounces day-old white bread or brotchen
1 cup parsley, finely chopped
1 tbsp. milk
2 heaping tbsp. flour
2 medium onions
1 tbsp. Butter
Cut smoked bacon into finely diced pieces. Chop day old bread/brotchen
into 1 inch chunks. Wash parsley, shake dry and chop finely. Fry bacon
in saucepan until golden brown. Remove from pan and set aside.
Peel onions and dice. Melt butter in pan and saute onions until golden
brown and set aside.
Add bread chunks to bacon fat and fry until light brown on all sides.
Remove bread from pan, place in mixing bowl and allow to cool. In a separate
bowl, stir together milk, eggs and pepper. Pour over bread and mix well.
Let stand for at least 3 hours.
Combine the flour, bacon, onion and bread-egg mixture and stir together.
Make sure the ingredients are well blended. Dampen hands and form 8 dumplings
from mixture. Bring salted water to a boil in a large pot. Carefully place
dumplings in boiling water and leave in for 15-20 minutes
Remove dumplings from boiling water and allow water to drain. Arrange
dumplings on a platter and sprinkle with bacon.
Good rib sticking stuff for Winter and suitable for toddler/child palates. Parsley freezes so if you can get a fresh bunch then keep it wrapped in wet paper in the salad chiller for a week or freeze leftovers straight away. All three of these recipes will suit added parsley garnishes as will anything w/ fish. I have tried to choose recipes that share ingredients such as butter/milk/flour/bacon so nothing is wasted.
Erm, isn't it just ketchup with curry powder bunged in?
There's a book and film about the (fictional) creation of the Currywurst which has this one woman with a Bratwurst kiosk in the post-war period who somehow gets hold of some ingredients from American soldiers - but she drops a bottle of ketchup and a jar of curry powder on the stairs so they get mixed up, and then she works out that it's a fab combo. And thus the Currywurst was born. OK, might be a bit simplified.
I've just found this thread - I'm still pinching myself that the Great Jamie responded to my question about German food and actually winked at me! How sad is that. I've copied and pasted it and have managed to restrain myself from posting it on facebook.
Anyway, he seemed keen but respectful of Rick Stein, who, in his documentary 'German Bites' was clearly not very passionate about German food and chose the most stodgy weird-looking stuff, precisely the stuff that puts you off eating it at all. JO could have done so much better but I suspect he is far too much into mediterranean food - I can't imagine him venturing into the land of thick sauces comfortably.
But I have been banging on about German food for years. We finally found ONE German restaurant in London (which was very good) but still find it hard to get ingredients.
I'd love to try making spaetzle, a good sauce would be nice too.
I have posted my beetroot salad recipe on the MN recipe thingy.
mmm, Speckknödel are utterly delicious mignonette. We were in the Austrian Alps this summer and up in the mountain huts they serve this wonderful Speckknödelsuppe (soup) with a ginormous dumpling in the middle.
Another of the DCs' favourites: Kartoffelpuffer, or potato pancakes. We serve them either with apple sauce or a slice of smoked salmon. I have never come across a child that will not eat Kartoffelpuffer.
NB: I learned this summer that Kartoffelpuffer are called Reibedatschi in Bavaria!
I must speak to my Mum about her recipes - she's getting on a bit now and doesn't cook much so I need to make notes. I've got the Oetker book, an english version, there's a fried celeriac recipe I want to revisit.
Here's my recipe - where should I put the word German so that it comes up in a search? Can I change it now?
Looks like I can't edit it now it's done.
I love kartoffelpuffer.
I used to live in Germany, and we would buy chicken from the chicken man. He had a van with lots of chickens rotating on spits. They were amazing. We also have this chicken in Austria in the mountain huts. The chicken has the most amazing coating, and I would love to know what it it, and try to cook it. For some reason I think it involves paprika, but it's not spicy at all.
Does anyone have any ideas?
I've just remembered that I once had the chance to translate a German cookery book into English (for money - I'm a translator) and bottled out because I was too scared that I couldn't convert the recipes properly (I don't mean weights, I mean the fact that some ingredients are not available in other countries, like there being no self-raising flour in Germany).
"Anyone know how to do 'Maultaschen'?" Erm, go to the supermarket and buy a packet . No really, the filling is a mixture of spinach, pork and I imagine breadcrumbs, with sheets of fresh pasta around the outside, then it's all boiled for a minute then left to stand for another 15 minutes. Never done it though.
"The chicken has the most amazing coating, and I would love to know what it it, and try to cook it." I know what you mean - you can buy the spice as a ready mixture here and it's called something like Brathähnchen Gewürzmischung. I sprinkle some over our home-made oven chips too (unpeeled potatoes cut into triangles, then put on a baking sheet with a dash of olive oil and quite a bit of this spice, baked for 45 mins - tastes amazing).
Another recipe the kids love - Pellkartoffeln mit Kräuterquark (potatoes with skins on with herby quark). Parboil unpeeled new potatoes, then bake them in a hot oven for 10/15 mins or so. Mix quark/cream cheese/creme fraiche with whatever herbs you have
in a nearby park at home. Serve quark on top of potatoes.
Nullius How can a British child not enjoy anything called ^Kartoffelpuffer* ....
I will try them as i love apple w/ food.
I have loads of German recipes but many whilst lighter are very indulgent ingredient wise. Would it be okay to post them too? I have lovely Asparagus and leek recipes and Jams/Conserves such as wonderful wonderful Prune conserve which i had at Breakfast w/ my Brother.
Primrose I have texted my Austrian friend to ask her if she knows.
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