Alle Artikel mit dem Schlagwort: German

cherry-cake

Tray-baked Cherry Cake

In my opinion, cherries are the epitome of summer. In spring, cherry trees – and fruit trees in general – play a major role with their blossoms, and in summer everybody loves their fruit. I still remember when my parents and I spent our holidays in Tuscany when I was a kid. We rented a small apartment on a farm for a couple of days, and even though my memories are not that comprehensive anymore because of my young age, I still remember the cherry harvest that took place at that time. Huge fruit meadows with cherry trees, the crowns full with dark, juicy fruits. Sights like these stuck in my head and cause an emerging of the summer feelings, even if it has been a long time since then. Cherries are versatile deployable fruits. They are great used in cakes and desserts, it is possible to preserve them, and combined with duck breast, for example, they make a perfect sweet component in savory dishes. Today’s recipe is an easy tray-baked cherry cake. I made …

German Lentil Stew

German Lentil Stew with Wieners

Germany is famous for its savory cuisine. Dishes like Würstel and Sauerkraut are undeniable typical German food, but there are so many delicious things anybody is ever talking about. One of these disgracefully ignored meals is the typical German lentil stew. I am a huge fan of lentils. Especially during this season, when the days begin to shorten and the nights are getting colder, I am more and more looking for savory and rich food. There are a lot of different versions of this dish. My version contains soup vegetables (carrots, leek, celeriac) and red wine vinegar for a subtle sour flavor. Combined with wiener sausages it is just the perfect dish for cold autumn or winter days. German Lentil Stew Source: own creation Yield: ~ 3-4 Ingredients 40 g butter 1 heaped tbsp. flour soup vegetables (1/4 celeriac, 1 medium-sized carrot, 1/2-1 leek) 300 g green lentils (soaked in cold water for one day!) 1 slice of bacon (ca. 5 mm thick) 1 bay leaf 1 l water (maybe more) salt pepper 2 tsp …

German Easter Cake

Osterfladen – German Easter Cake

The traditional pastry we Germans bake at Easter is „Osterfladen“, a delicious loaf made with yeast, currants, rum and a lot more ingredients that harmonize just perfectly. I’m spending Easter usually with my family, and we always enjoy the Osterfladen either at breakfas or with our afternoon tee or coffee. I looked for a good recipe for Osterfladen for quite some time. This one is the best I have ever made, I found it in the weekly supplement of our newspaper, where there is a recipe included every week. The cook who is responsible for it is Anna Schwarzmann, a professional chef at a restaurant in Überacker near Munich. German Easter Cake Source: SZ Magazin Issue 12/2015 Ingredients dough: 30 ml rum 100 g currants 20 g candied orange peel 20 g candied lemon peel 250 g flour 75 ml milk 20 g fresh yeast 1 egg 2 egg yolks 40 g sugar pith of 1 vanilla pod 75 g soft butter 1 pinch of salt some fresh lemon peel glaze: 1 egg yolk 1 …

Mohnstritzel

Mohnstritzel

„Mohnstritzel“ is a very typical Bavarian/German pastry/cake and is just the perfect option for poppyseed–fans. My boyfriend is one of these individuals, and because of the fact that I’m always trying to regale him with his favourite food, Mohnstritzel was on top of my “try next”-list. The recipe is from the “Bavarian Cookbook”, a book my mother gave to me as a gift a couple of years ago. Since then I’ve made this cake a couple of times and it always worked out very well. The spiral-shaped pattern in the middle is easy to make and looks great. Beside that, even people who are not that much into poppyseeds were convinced by the taste, as the filling of the Stritzel is not too dominant in taste. The dough of the Mohnstritzel is made with yeast, but by contrast to the usual technique this dough is made only with cold ingredients. Mohnstritzel Recipe Source: Bayerisches Kochbuch, Birken-Verlag München Yield: 1 small loaf pan, about 11cm x 25 cm in size Ingredients Dough: 300 g all purpose …

Apricot Dumplings

Today I am presenting  apricot dumplings („Marillenknödel“ in German). I have a very special connection to that dish because of the fact that I grew up with it (it is my grandma’s recipe). Beside that, it is a perfect example for a lot of pastries that are typical for Bavaria. As August is already over, I am enjoying the last summer days. The wet grass in the morning and colder temperatures at night that occurred over the last couple of days are usually an early sign of autumn. But I don’t want to complain about this year’s summer. It has been great! (by German standards) I have to admit that I am actually a bit looking forward to autumn. All the colourful leaves rustling beneath your feet and the nebulas ascending in the meadows create a very special atmosphere that I don’t want to miss. But to return to the point: Let’s celebrate summer first! For me, the clearest sign for the arrival of summer is the diversity of available fruits. No matter if strawberries, …