Recipe Inspiration

Classic German and Dutch recipe using some of the products found on our website

White Asparagus Crepes

Recipe Courtesy dirndlkitchen.com

Crêpe Batter
2 tablespoon chopped, fresh parsley stems removed
250 milliliters milk
125 grams flour
2 eggs
25 grams butter
1 pinch sugar
Sauce
200 grams crème fraîche or sour cream as an alternative
½ lemon juice only
3 tablespoon chopped fresh chives
salt and pepper
Crêpe Filling
2 pounds white asparagus 1 to 2 pounds, depending on how many you prefer per crêpe
1 teaspoon sugar
1 teaspoon salt
12 slices ham thinly sliced, 

In a small bowl, combine crème fraîche, chives and lemon juice. Season with salt and pepper and keep in the refrigerator until ready to serve.
200 grams crème fraîche, ½ lemon, 3 Tbsp chopped fresh chives, salt and pepper
Fill a large pot about 2 inches high with water. Bring water to a boil.
Add the peeled asparagus, 1 teaspoon of salt and 1 teaspoon of sugar. Let simmer for about 10 minutes or until the asparagus is soft.
2 pounds white asparagus, 1 teaspoon sugar, 1 teaspoon salt
Drain the asparagus and cover to keep warm.
For the crêpe batter, In a medium sized bowl, add milk, pinch of salt and sugar. Whisk in the eggs and then slowly add the flour and whisk until it’s a smooth batter.
250 milliliters milk, 2 eggs, 1 pinch sugar, 125 grams flour
Melt the butter in a large sauté pan (or crêpe pan if you have one), then pour the melted butter into the crêpe batter and mix together.
25 grams butter
Stir the chopped parsley in with the batter.
2 Tbsp chopped, fresh parsley
Heat the pan to medium, add a ladle full of batter and tilt the pan to distribute the batter evenly.
When you are able to loosen the pancake on the bottom, turn it over using a spatula. Bake until light golden.
Repeat until there is no batter left.
To assemble your Spargel crêpes, spread some of the crème fraîche mixture onto a crêpe. Roll up 2 to 3 asparagus spears in 2 slices of ham. Then place that roll on the crêpe and roll up the crêpe. Garnish with more crème fraîche and parsley leaves.

Nasi Goreng Recipe - Dutch-Indonesian Fried Rice

Recipe Courtesy thespruceeats.com

1 tablespoon sunflower oil
3 to 4 large eggs
For the Cucumber Salad:
1 cucumber
1 chile
2 tablespoons sunflower oil
1 tablespoon plain vinegar
1 pinch sugar
1 pinch salt
1 pinch freshly ground black pepper
For the Goreng:
1/4 cup sunflower oil
2 large onions, peeled and finely chopped
6 cloves garlic, peeled and cut into thin slices
9 ounces (250 grams) smoked bacon lardons
6 large eggs, beaten
5 1/2 cups (900 grams) cooked pandan rice, cold, or 2 1/3 cups (450 grams) uncooked rice
Serving Suggestions:
1 teaspoon sambal

Classic German Cheesecake with Quark

4 egg whites
3/4 Cup [400g] heavy cream
4 1/2 Cups [1000g] Quark (plain)
4 egg yolks
3/4 Cup [150g] sugar
1/4 Cup [50g] vanilla sugar
1/2 Cup [70g] corn starch
4 TBSP lemon juice

Preheat oven to 350F/175C.
Beat heavy cream to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
Separate eggs and set egg yolks aside.
Beat egg whites to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
Add Quark, sugar, vanilla sugar, egg yolks, lemon juice, and corn starch to a medium sized mixing bowl. Sitr to combine using a whisk.
Carefully fold the heavy cream and then the egg whites into the batter.
Pour batter into a prepared springform pan.
Bake cheesecake for 60-70 minutes. If it starts turning too brown, cover with foil.
Turn off oven, open the door a little, and let the cheesecake sit for another 10-15 minutes.
Take cheesecake out of oven and let cool.

Baked Spaetzle with Green Pea Pesto

GREEN PEA PESTO:
1 cup packed fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
4 cups ice
1/2 cup extra-virgin olive oil
1 garlic clove
1 (7-ounce) package sheep’s milk feta cheese, crumbled
1 cup frozen green peas
1 teaspoon sea salt, plus more for seasoning
6 ounces sugar snap peas, thinly sliced crosswise (about 1 3/4 cups)
Freshly ground black pepper
SPAETZLE:
4 cups all-purpose flour (about 17 ounces)
1/4 cup kosher salt, divided
1/2 teaspoon coarsely ground black pepper
1 1/2 cups whole milk
6 large eggs, beaten
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons unsalted butter, plus more for greasing
1 tablespoon olive oil
2 medium leeks, halved lengthwise and thinly sliced crosswise (about 2 1/2 cups)
MANCHEGO FONDUTA:
1 quart heavy cream
7 ounces 4-months-aged Manchego cheese, shredded (about 1 3/4 cups)
1 large egg yolk
1 teaspoon kosher salt
1 cup pea tendrils, for garnish

Make the pesto: Place basil, parsley, and mint leaves in a medium bowl; add 4 cups ice and enough cold water to submerge. Let stand 10 minutes.
Combine extra-virgin olive oil and garlic in a food processor, and pulse until garlic is chopped. Reserve 2 tablespoons ice water; drain herbs. With food processor running, add herbs through food chute; process until finely chopped, stopping to scrape down sides of bowl as necessary. Add feta, frozen peas, 1 teaspoon sea salt, and reserved 2 tablespoons ice water; pulse until creamy. Scrape into a bowl. Fold in sugar snap peas, and season to taste with salt and pepper.
Make the spaetzle: Whisk together flour, 2 tablespoons kosher salt, and pepper in a large bowl. Whisk together milk, eggs, and minced parsley in a separate medium bowl. Add wet ingredients to dry ingredients; whisk until just smooth. Let stand 20 minutes. (The batter should be thicker than pancake batter.)
Meanwhile, grease a 9- by 13-inch baking dish with butter. Bring a large pot of water to a boil over high, and season with remaining 2 tablespoons kosher salt.
If using a spaetzle maker, place spaetzle maker over pot of boiling water. Working in batches, fill hopper with 1 cup batter, and then slowly move hopper back and forth over grate, scraping with a rubber spatula to create 1-inch-long spaetzle. If not using a spaetzle maker, set a colander with 1/4-inch holes over pot of boiling water. Working in batches, spoon 1 cup batter into colander, and use a rubber spatula to press batter through holes, creating 1-inch spaetzle.
Stir spaetzle once or twice to separate. As soon as spaetzle rise to surface, use a slotted spoon to transfer to a clean colander. Rinse with cold water. Shake spaetzle dry. When all spaetzle are cooked, toss with olive oil, and place in prepared baking dish.
Preheat oven to 350°F. Melt 2 tablespoons butter in a small saucepan over medium. Add leeks; stir to coat. Cook, stirring occasionally, until leeks are soft, about 12 minutes. Add leeks to prepared baking dish with spaetzle, and fold to combine.
Make the fonduta: Pour cream into a large saucepan. Bring to a simmer over medium, and cook until reduced by one-third, about 10 minutes. Remove from heat, and whisk in Manchego, egg yolk, and 1 teaspoon kosher salt. Cover saucepan to keep warm.
Bake spaetzle and leeks in preheated oven until spaetzle are crisp and browned, 15 to 20 minutes. Pour fonduta over spaetzle mixture. Dollop 1/2 cup pesto over fonduta. (Reserve remaining pesto for another use.) Garnish with pea tendrils and serve immediately.

Smoked Herring Fishcakes

Topfenpalatschinken (Crêpes filled with curd cheese)

Basler Leckerli (Spiced Cookie Bars)

German Meatloaf

Sauerkraut & Bratwurst Balls

3 links (about 1/2 lb) uncooked bratwurst, casings removed
1 onion, medium sized, diced
1 1/2 cup sauerkraut, drained
2 tbsp bread crumbs
1 tbsp parsley, finely chopped
3 tbsp cream cheese
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
4 tbsp flour
2 eggs
1/4 cup beer (sub with water or milk)
1 cup Panko breadcrumbs (might need a bit extra)
cooking oil as needed for deep frying

In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon.* Add the diced onion, mix it in and let soften. Once the bratwurst is fully cooked let the mixture cool down.
In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt and pepper, garlic powder and cooled off bratwurst and onion mixture.
Mix until all ingredients are well incorporated and form into golf-sized balls. Arrange them on a baking sheet and refrigerate for 30 min to let them firm up.
Prepare a breading set up - one bowl with flour, one bowl with the beaten eggs + beer (sub water/milk), one bowl with breadcrumbs.
TO DEEP FRY
Over medium-high in a deep frying pan heat enough cooking oil to fully submerge the balls to 350 F.
Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs).
Fry a few at a time until golden brown and drain on paper towels. Serve immediately.
TO BAKE
Heat oven to 375 F.
Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs), arrange on a parchment paper lined baking sheet and bake for about 20 minutes. Serve immediately.

Lemon Blueberry Quark Cake 

2/3 cup (150 grams) unsalted butter, room temperature
1 1/4 cups (250 grams) superfine sugar
2 lemons
3 large eggs
1 1/4 cups (300 grams) whole French quark
1/2 cup (100 milliliters) whole milk
2 teaspoons baking powder
3 1/4 cups (400 grams) self-rising flour
1 2/3 cups (250 grams) blueberries
2 1/2 cups (250 grams) confectioners sugar

Preheat the oven to 350 F (175 C). Grease a large ring mold.
Beat the butter and sugar until light and creamy (about 5 minutes).
Turn the beater to the lowest setting and add the eggs, one by one.
Zest the lemons and squeeze out the juice. Set the lemon juice aside to use later. Add the lemon zest, quark, and milk to the butter mixture. Don't be alarmed if the mixture looks slightly curdled at this stage.
Sift the baking powder and flour into the batter and gently fold through the mixture.
Pour the batter into the ring mold. Arrange most of the blueberries on top of the batter (they will sink while cooking). Keep some blueberries aside to decorate the top of the cake later.
Bake the cake until a skewer inserted into the cake comes out clean, about 50 to 55 minutes.
Allow to cool in the mold on a wire rack for 1/2 hour and then invert on the rack (still in the mold) and allow to cool for 1 1/5 hours.
To make the lemon glaze, mix the powdered sugar and half the lemon juice in a bowl and whisk until completely lump-free. It should be opaque and pourable. Add a little extra lemon juice, if the consistency is too thick.
When the quark cake is stone cold, remove it from the mold and set the rack with the cake over a piece of wax paper or paper kitchen towels, for easy clean-up. Drizzle the cake with the lemon glaze, decorate with blueberries and finish with a dusting of powdered sugar.

German Meat Salad – Fleischsalat

There is a seemingly endless variety of cold cuts, cheeses, bread spreads and salads that we put on our German bread and Meat Salad is just one – but extremely delicious – example.

about 3-4 tbsp mayonaise
10 slices mortadella
1 handful parsley, chopped
1 small onion, chopped
4 pickles
some pickle water
some salt
some pepper
some paprika
1-2 spritzer Warchestershire Sauce

Mix the mayonnaise with 1 to 2 tbsp. of pickle water.
Add the salt, pepper, paprika and Worcesterhsire sauce and mix everything.
Mix in the onions.
Cut the pickles into small and very thin slices and add to the mayonnaise mix.
Cut the mortadella very thinnly and mix with the other ingredients.
Last, chop the parsley and mix it into the salad.
You can enjoy it immediately but it tastes best if you chill it for 2 hours.

Draadjesvlees (Traditional Dutch Slow-Braised Beef)

This old-fashioned Dutch beef and onion stew is slowly braised in butter, stock and spices until the meat actually falls apart into threads and indeed, draadjesvlees means "thready meat".

Spargelsuppe (Creamy White Asparagus Soup)

An interesting way to use this treasured vegetable is in white asparagus soup or spargelsuppe in German.

1/2 cup onion (chopped)
2 tablespoons butter
1 1/2 to 2 pounds white asparagus (peeled and cut into 2-inch pieces, heads reserved)
6 cups broth (either chicken or vegetable)
1/2 cup half-and-half
Salt (to taste)
Fresh ground pepper (to taste)
Dry white wine (to taste)
Garnish: parsley

Sauté the onion in the butter until it is soft in the bottom of a 4-quart saucepan.
Add the pieces of asparagus (minus the heads) and steam for 5 minutes.
Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
Puree the soup in batches in the blender (place a towel over the lid and hold down the lid, so the hot soup does not splatter) or with a hand blender and return the soup to the pan.
Bring the soup to a simmer and add the reserved asparagus heads.
Cook at least 5 minutes or until the asparagus heads are fork-tender.
Turn down the heat and add the half-and-half. Do not boil.
Taste and add salt and freshly ground pepper as needed.
Add a few spoonfuls of white wine if you think the soup needs acidity.
Garnish with parsley.

Sweet and Sour German Green Beans with Bacon and Onions

German green beans feature crisp-tender green beans warmed in a sweet and sour sauce with bacon, onions, cider vinegar and brown sugar. It makes a delicious healthy low carb side.

1 pound green beans, washed and trimmed
4 slices bacon, diced
1/4 cup onion, finely chopped
2 tsbp apple cider vinegar
2 tbsp water
1 tbsp Low carb brown sugar (or brown sugar for not low carb)
1/4 tsp salt
1 tsp whole grain mustard

Trim the beans. Chop the onions, and dice the bacon.
Cook the green beans until tender. I steam mine in the microwave, but use your favorite method. Drain well once cooked.
While the beans cook, put the bacon in a medium-large pan over medium heat. Let the bacon cook for 4 minutes until almost crispy. Add the onions and saute until they begin to soften.
Add the cider vinegar, water and Sukrin Gold (or brown sugar if not low carb) to the bacon and onions and stir. Reduce slightly. Measure the whole grain mustard into the pan.
Lastly, add the green beans and stir to coat and heat through. Season to taste with salt and pepper. 

Oma's Tarte Flambée ~ Flammkuchen

Tarte Flambée, aka Flammkuchen, is often considered a German version of pizza or flatbread. Really, it's so totally different. It's so delectably delicious and can be made with many variations. 

Dough:
2 cups all-purpose flour
¾ tsp salt
½ cup warm water
3 tbsp olive oil

½ cup crème fraîche or Greek yogurt
4 oz lean bacon, diced
1 medium onion
8 stalks green asparagus (optional)
salt and pepper

Mix together flour and salt. Stir in water and olive oil. Mix together with a wooden spoon, until dough is crumbly. Add more water as needed, one tablespoon at a time, until the dough starts to hold together (it usually takes 2 - 3 tbsp). Knead dough with hands until the dough is smooth and doesn't stick to the sides of the bowl.
Remove dough from bowl, and pour about ½ tsp olive oil in bowl to grease it and return ball of dough to the bowl. Roll it around until it has oil all over. Cover bowl with plastic wrap and set put in fridge for about 30 minutes.
Preheat oven to 450°F.
Meanwhile, render the bacon in a frying pan, just until the grease is released (do not let the bacon become crisp.) Remove the bacon to a paper-towel lined plate.
Add the onions to the frying pan and sauté until soft and translucent, stirring frequently.
Snap tough end off asparagus. Slice asparagus stalk thinly on the diagonal. Cut the heads, lengthwise, in half.
Line a cookie sheet with parchment paper.
Remove dough from fridge. Place on parchment paper and roll out very thin. It should cover the whole cookie sheet.
Spoon Greek yogurt over top. Sprinkle with bacon, onion, and asparagus. Sprinkle with salt and freshly ground pepper
Bake, on lowest rack, for about 20 - 30 minutes or until edges are nicely browned and topping is crisp.

German Bee Sting Cake (Bienenstich)

This traditional German treat has two layers of yeast cake, a vanilla cream filling, and a crunchy gooey honey almond topping.

Cake
1 1/2 - 1 3/4 cup [210-230g] flour (all purpose, see note below)
2 TBSP [30g] sugar
2 tsp [1/4 oz / 7g] yeast (fast rising)
pinch of salt
1 egg
1/4 cup [57g] butter (melted)
1/3 cup [75ml] milk
Topping
1/2 cup [113g] butter
1 TBSP honey
5-6 TBSP sugar (see note below)
1 1/2 TBSP heavy whipping cream
1 TBSP vanilla sugar or 1 tsp vanilla extract (see note below)
3/4 cup [80g] sliced almonds
Filling
2 cups [400ml] heavy whipping cream
3 Tbsp vanilla pudding powder
1 tsp vanilla sugar or 1 tsp vanilla extract

Mix flour, sugar, yeast, and salt together in a medium sized mixing bowl. Add melted butter, egg, and milk. Mix with a wooden spoon until a soft dough forms into a ball. If the dough is sticky, add a little more flour until it no longer sticks to your fingers.
Knead dough 5-7 times in the bowl until it looks and feels smooth.
Cover dough with a towel and let it rest for 30 minutes.
Pre-heat oven to 350F/176C.
To make the honey almond topping, melt butter, honey, sugar, and vanilla sugar in a saucepan over medium low heat. Once the butter has melted, add the cream and then mix until the sugar is dissolved.
Remove saucepan from heat and stir in sliced almonds (and vanilla extract if you're using this instead of vanilla sugar). Keep the topping warm until you're ready to use it.

Place a sheet of parchment paper in an 8x8 inch (20x20 cm) baking pan so the edges hang over the sides. Press dough into the pan and then prick dough several times with a fork.
Pour the topping onto the dough and spread evenly. Bake for about 30 minutes (check at 25 minutes and then bake 5-7 minutes longer as needed). The topping will be golden brown when done.
Let the cake cool in the cake pan for a few minutes. Grab the sides of the parchment paper and transfer the cake to a wire rack. Let the cake cool for 10-20 minutes.
When you can comfortably touch the cake with your fingers, use a long serrated knife to cut the cake lengthwise in two thin layers (see photos above).
Transfer the top layer to a cutting board and use the same serrated knife to cut the top layer (the one with the topping) into 9 pieces. Let the bottom and top layer pieces cool.
While the cake cools, prepare the filling. Pour the heavy cream into a medium sized mixing bowl. Add the pudding powder and vanilla sugar (or extract) and first beat to soft peaks. Taste the filling and, if desired, add more pudding powder or vanilla.
Place the bottom cake layer on a plate. Spread the filling on the bottom cake layer using a palette knife. Then carefully place the 9 top layer pieces on the cream filling, piece by piece. Cover or wrap cake in plastic wrap and chill in the fridge for 1 hour or until the filling is set.

Kartoffel-Kichererbsenplätzchen mit Steinpilzen (Potato-Chickpea Patties with Porcini Mushrooms)

Potato-Chickpea patties make a nice hearty base with delectable mushrooms on top. A nice healthy vegetarian choice

3/8 cup instant mashed potatoes with chickpeas
1-7/8 cups almond milk
1/8 lb dried porcini mushrooms
1 bunch of chives and salt
3 tbsp rapeseed oil

Place the porcini mushrooms in a bowl. Pour boiling water on them and allow them to soak for 10 minutes. Thereafter, cut them into small pieces.
Finely chop the chives.
In a bowl mix the instant mashed potato flakes with the almond milk and allow soaking for 5 minutes. Add the mushrooms and chives to the mixture. Salt to taste.
In a skillet heat the rapeseed oil. Scoop a tablespoon of the mixture into the pan and flatten it to make a patty. Fry both sides until golden brown.

Roast Christmas Goose

Weihnachtsgans or German Christmas goose is the preferred fowl choice, along with duck, for festive occasions. Turkey is rarely seen on holiday dinner tables. Goose, for that matter, is rarely seen anymore, as well, which is a shame because it is so simple to prepare. Like other poultry, onions, ​thyme, and fruit are great seasoning choices with goose.

1 domestic goose (10 to 12 pounds)
Salt and pepper
1 medium apple, peeled and quartered
1 medium navel orange, peeled and quartered
1 medium lemon, peeled and quartered
1 cup hot water

Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan.
Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.

For the Gravy:
2 tablespoons goose drippings
2 tablespoons all-purpose flour
1 (14-ounce) can chicken broth (or homemade chicken stock)
Optional: salt
Optional: pepper
Optional: dried thyme

Dutch Almond Paste-Filled Pastry Log (Banketstaaf)

The banketstaaf, with its flaky pastry exterior and center of amandelspijs (almond paste), is pretty much as traditional as it gets for Dutch Christmas. The best part? It's not only good to eat, but incredibly easy to make if you use good-quality store-bought puff pastry and the best spijs you can get your hands on. 

1 1/3 cup/300 grams amandelspijs (Dutch almond paste)
10 1/2 ounces/300 grams ready-rolled puff pastry
1 egg (beaten)
2 tablespoons apricot jam
Garnish: powdered sugar (for decorating)

Gather the ingredients and preheat the oven to 437 F/225 C.
Cut the ready-rolled puff pastry into a strip of approximately 4 1/2-inches x 15-inches/12 cm x 40 cm.
Roll the Dutch almond paste into a log that is 1.1-inches/3 cm shorter lengthways than the pastry.
Place on the pastry. Wet the edges of the pastry with a pastry brush dipped in water.
Fold in the short ends first and then fold over long bits and press at the seams.
Carefully flip the pastry over so that the seam is at the bottom. Brush with the beaten egg.
Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and place on a wire cooling rack.
Heat the apricot jam in a microwave-safe container for a few seconds, so that it melts a little. Brush the still-warm banketstaaf with the apricot jam

Pork Shoulder Roast With Dry Spice Rub (Schweinebraten)

Schweinebraten, or roasted pork, is traditionally cooked with beer and onions. This version is made with a richly flavored dry spice rub, making it equally delicious. The roast goes perfectly with sauerkraut, potato salad, and all of the other traditional Oktoberfest fixings.

4 to 5 pound pork shoulder roast
1/4 cup brown sugar (packed)
2 tablespoons sweet Hungarian paprika
2 teaspoons Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried sage (rubbed)
Freshly ground black pepper (to taste)

To start, trim the tough skin from the pork shoulder, leaving a 1/4 inch layer of fat on the meat.
Then, whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. If you don't have a whisk, use a fork as a substitute.
Pat the dry rub into the exterior of the pork roast.
Place the pork in a large plastic bag, seal and refrigerate overnight for up to two days.
Remove the pork from the refrigerator 30 minutes prior to roasting and let it rest at room temperature to get the chill off. Preheat your oven to 425 F.
Next, line a shallow roasting pan with foil, and insert a roasting rack.
Place pork shoulder on the rack in the prepared pan, and roast for 30 minutes.
Turn oven down to 325 F. Roast an additional 120 to 150 minutes, until the thickest part of the meat (not touching the bone) reaches 170 F on a meat thermometer.
Remove the pork shoulder roast from the oven, tent with foil and let rest for 30 minutes at room temperature before carving to serve.

Appelflab

A traditional, sweet Dutch pastry known as appelflap consists of pastry dough that is filled with apples, raisins, sugar, and cinnamon. The dessert is traditionally covered with sugar granules on top. 

1 teaspoon sugar
1/2 cup lukewarm water
4 1/2 teaspoons dry instant yeast
4 cups/400 g all-purpose flour
1/4 cup/50 g sugar
2 large eggs
2 cups/475 ml whole milk
1 teaspoon salt
For frying: 8 cups/2 l vegetable oil (or sunflower oil)
6 medium apples
Garnish: confectioners' sugar and ground cinnamon

In a small bowl, mix 1 teaspoon of sugar into 1/2 cup of lukewarm water. Sprinkle the yeast on top and allow to stand for 10 minutes (if the yeast doesn't bubble, discard and buy new yeast as it means the yeast is no longer active). Stir to combine and set aside.
Mix together the flour and 1/4 cup/50 g sugar in a large bowl and make a well in the middle. Add the eggs as well as the yeast mixture.
Warm up milk in the microwave (it should be lukewarm). Add half of the milk to the well in the flour and mix until all ingredients are combined. Add the rest of the milk and whisk until smooth.
Cover the bowl with a damp dish towel and allow to rise in a warm area for about 1 hour. Once the dough has doubled, stir in the salt. The dough should be very slack and have an almost thick batter consistency.
Heat the oil in a deep pan or in a deep-fat fryer to 350 F/180 C. To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
Peel, core, and slice the apples into thick rounds.
Using your fingers or tweezers, dip the apple slices into the dough mixture shaking off any excess batter. Gently drop each apple round into the hot oil.
The fritters will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 fritters at a time. Fry until golden brown on both sides, carefully flipping only once when required. Drain on a tray lined with paper towels.
Sieve confectioners' sugar over the apple beignets along with a dusting of ground cinnamon, and serve warm.

Caraway potatoes with quark (kümmelkartoffeln mit Quark)

Here's a German vegetarian dish that's a cinch. Plus, the sweet-tasting potato combined with the creamy quark makes for a wonderful snack or side dish with meat. Cottage cheese also works if you can't source quark.

German Tapas Board

A German charcuterie board wouldn’t be German without a lot of hearty ingredients. German ham and  liverwurst (liver sausage) are a must. Add in contrasting flavors like tangy sauerkraut, pickled beets and spicy mustard, and finish with slices of dark rye bread. And of course, don’t forget plenty of German beer!

For the tapas board:
Selection of German cold cuts including salami, ham. Add cheeses like Gruyere, Limburger and Butterkäse
Add Gherkins, caperberries and your favourite german mustards

This tapas sharing platter has so much to offer, so can also be paired with red or white wine works well here – or sparkling even!

A refreshing summer salad made with simple ingredients that are a staple in most kitchens! This recipe is easy to make, budget-friendly, and perfect for a potluck, family dinner, or summer cookout.

2 English cucumbers, or 4 medium cucumbers
1/2 cup sour cream
1 tbsp white vinegar
1 tsp sugar
1 tbsp dill, fresh or frozen
1/2 tsp salt
black pepper, to taste

Peel the cucumbers if desired and thinly slice them with a mandoline slicer. The thinner the better! Put them in a large salad bowl.
In a medium bowl whisk together the sour cream, vinegar, sugar, and dill. Add salt and pepper to taste.
Pour dressing over cucumber slices and toss until combined. Cover and let chill in the fridge for at least 4 hours or overnight.

Erwtensoep (Dutch Pea Soup)

Essentially a meal in itself, erwtensoep is a thick pea soup­ – so thick in fact that some say you should be able to leave a spoon standing up in it!

7 1/2 cups/1.75 liters water
1 1/2 cups/300 grams peas (dried green split)
3 1/2 ounces/100 grams pork belly (Dutch speklapjes or thick-cut bacon)
1 pork chop
1 bouillon cube (vegetable, pork or chicken)
2 ribs celery
2 to 3 carrots (peeled and sliced)
1 large potato (peeled and cubed)
1 small onion (chopped)
1 small leek (sliced)
1 cup celeriac (cubed)
1 pound sausage (chopped rookworst smoked sausage or smoked soft metwurst or frankfurter/wiener sausages)
Salt and pepper to taste

In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
Remove the pork chop, debone, and thinly slice the meat. Set aside.
Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.
If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.

German Seven Herb Soup (Sieben Kräutersuppe)

This green soup is traditionally served on Holy Thursday. With a mix of fresh herbs and greens, it is Herb Soup perfect for spring.

1 Tbsp unsalted butter
2 shallots, minced
1 medium leek, chopped
4 c water
2 russet potatoes, peeled and chopped
2 c fresh spinach, chopped
1 c fresh parsley, chopped
1 c chives, chopped
½ c fresh dill, chopped
½ c celery leaves, chopped
½ c sorrel, watercress, or arugula leaves, chopped
½ c milk
1 ½ tsp salt
¼ tsp ground black pepper
Optional Garnishes
Sour cream
Croutons
Extra herbs

Melt butter in a 3 quart soup pot. Add shallots and chopped leek and sauté over medium heat until the onions are soft, 5-7 min.
Add the water and chopped potatoes. Bring the mixture to a boil and reduce the heat to a simmer. Simmer the potatoes until tender, 20 min.
Add the greens and herbs and simmer for 10 minutes.
Puree the soup using an immersion blender (or transfer the soup to a traditional blender and blend until smooth). Add the milk, salt and pepper. Mix well.
Serve the soup as is, or topped with sour cream, croutons, or extra herbs.

Grampa’s German-Style Pot Roast

4 thick-sliced bacon strips
1 pound baby Yukon Gold potatoes
4 medium carrots, sliced
1 can (14 ounces) sauerkraut, rinsed and well drained
3/4 cup chopped dill pickles
1 teaspoon smoked paprika
1 teaspoon ground allspice
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
2 packages (14.4 ounces each) frozen pearl onions, thawed
4 garlic cloves, minced
1/2 cup stout beer or beef broth
1/3 cup Dusseldorf mustard
1/2 cup sour cream
1/2 cup minced fresh parsley

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker.
Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.

Red berry fruit compote (German rote grütze)

This light, fruity dessert is a German summertime staple - a mixed berry compote with custard.

German Meatballs in White Sauce (Königsberger Klopse)

This recipe for meatballs in white sauce or königsberger klopse is actually for meatballs (klopse) prepared in the style of Königsberg.

German Cinnamon Star Christmas Cookies (Zimtsterne)

These zimtsterne cookies are a very traditional part of the Christmas and Advent offerings to guests in Germany. Cinnamon and almonds taste great together and are traditional ingredients in German Adventskekse.

Flammkuchen Elsässer Art

This crispy cousin of the pizza is traditionally baked in a wood-fired oven, a thin rectangle or circle of dough spread with sour cream and sprinkled with sweet or savory toppings. 

250 grams (2 cups) all-purpose flour
30 ml (2 tablespoons) olive oil
2.5 ml (½ teaspoon) salt
FOR THE TOPPING:
30 ml (2 tablespoons) crème fraîche
30 ml (2 tablespoons) sour cream
Half a white onion (around 110 grams/4 ounces), thinly sliced
100 grams (3½ ounces) bacon lardons (or 3-4 thick rashers, cut into cubes)
Salt and freshly ground black pepper

Preheat the oven to 260°C (500°F, Gas Mark 10). Line a baking tray with parchment.
Put the flour in a large bowl and add the oil, 125 ml (1/2 cup) water, and salt. Using one hand, mix together to form a soft dough and knead gently for a few minutes, until smooth and elastic. Form the dough into a ball and either cover in clingwrap and place in the fridge until needed, or continue to the next step.
Place the dough in the middle of the parchment-lined baking tray and roll out into a rectangle, with a rolling pin, as thinly as possible (2-3 mm/about 1/8 inch thick).
Mix together the crème fraîche and sour cream and spread evenly across the dough with the back of a spoon, leaving a 1 cm (1/3 inch) gap from the edge all the way round. Season with salt and pepper and scatter the bacon and then the onion slices across the top.
Place the flammkuchen on the top shelf of the oven for 15-20 minutes until golden brown. Check every minute after the first 15, as the thin toppings and crust can burn quickly.
Serve hot, sliced into pieces approximately 5 cm (2 inches) square.

Bavarian Beer Cheese Spread 

Obatzda, a flavorful German Beer Cheese Spread, is a beer garden classic made with camembert cheese, butter, and beer! This easy cheese dip can be made ahead and makes a delicious appetizer or snack with pretzels or rustic bread. Perfect for your next Oktoberfest party!

6 oz Spreadable cheese, like Laughing Cow Creamy Swiss
7 oz Brie , or Camembert Cheese
1/3 cup unsalted butter, room temperature
4 tbsp wheat beer
1/2 tsp caraway, ground
1 1/4 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup chives, finely chopped
1 white onion, finely sliced

Cut the Brie (or Camembert) Cheese into small cubes and add it to a medium bowl.
Add Laughing cow cheese, butter, wheat beer, ground caraway, ground paprika, salt, and freshly ground pepper and mix with a fork until combined and smooth.
Cover airtight and let it sit in the fridge for at least 3 hours or overnight. Take it out of the fridge and let come to room temperature before serving. Garnish with chives and finely sliced onion rings. This dip keeps fresh in the fridge for about 3 days (without onions). 

Milchreis (German Rice Pudding)

Beer Braised German Bratwurst Tortilla

Herring-and-Beet Salad

2 medium beets (3 ounces each) stem end trimmed
1 small cucumber, cut into 1-by-1/4-inch sticks
Pinch of salt
Pinch of sugar
3 ounces pickled herring, cut into 1-by-1/4-inch strips (1/2 cup)
1/2 cup mayonnaise
2 tablespoons minced red onion
2 teaspoons wasabi powder whisked with 2 tablespoons hot water

In a medium saucepan, cover the beets with water and bring to a boil. Simmer over moderate heat until tender, about 45 minutes. Peel the beets and cut them into 1-inch-by-1/4-inch strips.
Meanwhile, in a small bowl, toss the cucumber with the salt and sugar and let stand for 10 minutes. Squeeze out the excess moisture. 
In a large bowl, toss the beets with the herring, mayonnaise and onion. Spoon 2 rounded teaspoons of the herring salad onto Chinese soup spoons. Garnish with a few cucumber sticks and a dollop of wasabi paste and serve.

German cream of mushroom soup (Champignon Creme Suppe)

12 large mushrooms about 12 ounces/300 grams (cleaned and thinly sliced)
1/2 large onion (thinly sliced)
3 tablespoons unsalted butter
2 to 3 tablespoons all-purpose flour (we used brown-rice flour to make the soup gluten-free)
2 1/2 cups good-quality simmering beef broth
3 tablespoons heavy cream
2 large egg yolks
2 tablespoons good-quality dry sherry
1/3 cup crème fraîche
Dash pepper and salt
Peel and slice onions as thinly as practical.

In a medium saucepan, sauté onion in 3 tablespoons unsalted butter until translucent. Add 12 ounces/300 grams thinly sliced mushrooms. Sauté 5 minutes. Sprinkle 2 to 3 tablespoons all-purpose flour or brown rice flour over all, cook 1 minute, stirring. Use more flour for a thicker soup. All-purpose flour can be used if you are not allergic to it.
Add 2 1/2 cups hot beef broth (preferably homemade but good-quality canned broth will do), bring to a boil, reduce heat and simmer 1 minute, stirring occasionally.
Add 3 tablespoons heavy cream and reduce heat to lowest setting.
Mix 2 large egg yolks with 2 tablespoons good-quality dry sherry and 1/3 cup crème fraîche. Temper egg yolk mixture with a few ladles of hot soup, whisking constantly. Then transfer the tempered egg-yolk mixture back into the soup. Heat through, whisking constantly, but do not boil. Pepper generously and salt to taste.

German backhendl (breaded fried chicken) and Potato Salad 

Fish Cakes with Green Sauce (Fischfrikadellen mit Grüner Sauce)

The Friday before Easter is known as Karfreitag (Good Friday) or "Sorrowful Friday" and traditionally people eat fish for dinner with their family.

2 potatoes, peeled
1 onion, halved
9 ounces white fish fillets, skinned
5 ounces smoked fish fillets, skinned
1 little flour for dusting
some canola oil for shallow frying
sea salt and freshly ground pepper
For the sauce:
about 2 ounces of fresh green herbs such as parsley, chives, chervil, dill, marjoram, sorrel, coriander, basil, tarragon, borage, lovage or baby spinach
3 tablespoons quark (or sour cream)
2 tablespoons milk
2 tablespoons mayonnaise
2 teaspoons sweet German mustard
2 hard-boiled eggs, chopped roughly

Coarsely grate the potatoes and squeeze our excess water. Coarsely grate the onion; mix half into the potato and reserve half for the sauce.
Check both fish for fine bones then chop roughly and place in a food processor with some freshly ground black pepper. Blend to a smooth paste then scoop out and mix with the grated potato and onion. Add a little salt if liked -- you can check the seasonings by frying a small amount first. Shape into 8 round cakes.
Make the sauce. Wash out the food processor and blend your chosen mixture of herbs, until finely chopped. Add the rest of the ingredients including the reserved onion, chopped eggs and seasoning to taste.
Blend to a slightly chunky puree -- not velvety smooth, it should have a little texture. Check the seasoning and spoon into a bowl.
Dust the fish cakes lightly with flour. Heat some oil to a depth of 1/2 inch and fry the fish cakes in batches for about 3 minutes each on a medium heat. Drain on paper towels and reheat the oil between the batches. 

Potato Kielbasa Skillet

No need to hunt through kielbasa recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. 

1 pound red potatoes (3-4 medium), cut into 1-inch pieces
3 tablespoons water
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup chopped onion
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled

Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain.
Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender.
Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

Fried Semolina Dumplings with Apricots and Apricot Preserves

These griesschnitte (fried semolina dumplings) are moist and not too sweet, a perfect end to a meal

1 1/2 tablespoons margarine, plus more for greasing
1 quart soy milk 1/2 cup
granulated sugar, plus more for sprinkling
1 plump vanilla bean, split and seeds scraped
Pinch of salt
4 ounces dried apricots, finely chopped
1 cup fine semolina 
2 large egg whites
Confectioners’ sugar, for dusting
Warmed apricot preserves and fresh raspberries and blackberries, for serving

Grease a 9-by-13-inch baking dish with margarine. In a large saucepan, combine the soy milk with the 1/2 cup of granulated sugar, the vanilla bean and seeds and salt and bring to a simmer. Stir in the dried apricots. Whisking constantly, add the semolina and whisk over moderate heat until thick, about 2 minutes. Let the semolina stand until slightly cooled, about 10 minutes. Discard the vanilla bean.
In a medium bowl, using a handheld electric mixer, beat the egg whites just until foamy. While beating the semolina mixture at medium speed, add the egg whites in a steady stream until thoroughly incorporated. Scrape the semolina batter into the prepared baking dish and place a sheet of margarine-greased wax paper on top, pressing to even the surface. Refrigerate the semolina batter until it is set, at least 2 hours or overnight.
Turn the semolina out onto a work surface and cut into 24 rectangles (you can also cut them into other shapes, like squares or circles). Melt 1/2 tablespoon of the margarine in a large nonstick skillet. Add 8 of the semolina rectangles and sprinkle them with granulated sugar. Cook over moderate heat until golden on the bottom, about 2 minutes. Carefully flip the semolina rectangles and cook until the sugar is melted and golden brown, about 2 minutes longer. Transfer the semolina rectangles to a platter and keep warm. Wipe out the skillet. Repeat in 2 more batches with the remaining margarine, semolina and sugar, wiping out the skillet between batches.
Dust the fried semolina with confectioners’ sugar and serve with warmed apricot preserves and berries.

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto 

Substitute for Kohlrabi include turnips, white radish, broccoli stems

Kosher salt and freshly ground black pepper
1 cup ditalini pasta
5 tbsp. olive oil
1⁄2 cup thinly sliced shallots
1 clove garlic, thinly sliced
2 cups finely diced zucchini
1 cup finely diced kohlrabi
1 cup finely chopped leek
3⁄4 cup finely diced fennel
4 cups vegetable stock
1⁄4 cup thawed frozen peas
6 large green olives, pitted and roughly chopped
1 cup plain cashews
5 oz. baby spinach
2 cups packed basil leaves
5 tbsp. pine nuts
Toasted country bread, for serving

In a medium saucepan of boiling, salted water, cook the pasta, stirring, until al dente, about 4 minutes. Drain the pasta and keep warm. Return the empty pan to medium heat, and add 2 tablespoons olive oil. Add the shallots and garlic and cook, stirring, until soft, about 3 minutes. Stir in the zucchini, kohlrabi, leek, and fennel. Season with salt and pepper and cook, stirring, until slightly softened, about 6 minutes.
Pour in the vegetable stock and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the reserved pasta along with the peas and olives and cook until warmed through, about 2 minutes more.
Make the cashew cream: Soak cashews with 3⁄4 cup boiling water in a blender until the water cools to room temperature, and then purée until silky smooth.
Make the pesto: In a blender, combine the spinach with the basil, pine nuts, and the remaining 3 tablespoons olive oil. Purée into a smooth pesto and then scrape the pesto into the soup and stir until evenly combined. Ladle the minestrone into bowls and serve with toasted bread and cashew cream on the side.

Bratäpfel mit Marzipan und Moosbeeren

Easy, festive dessert featuring apples baked with filling of German marzipan, cranberries, and spices.

4 large firm, tart apples 
3 tablespoons German red currant jelly
1/4 cup halved fresh cranberries
1 teaspoon ground cinnamon divided
1/4 teaspoon ground nutmeg
1/4 cup chopped or grated German marzipan
1 tub sour cream 4 ounces
2 tablespoons confectioner's sugar

Using an apple corer, remove each apple's core. Use the corer to carve out a wider hole. Using the tip of a paring knife, score around the middle of each apple. This will help the apples keep their shape while baking.
Preheat oven to 325 degrees F. Place currant jelly in a saucepan, and cook on low heat, letting it thin to a syrupy consistency. Stir in cranberries, letting them barely cook for a minute or so. Stir in 1/2 teaspoon cinnamon and nutmeg. Let mixture cool and become firm.
Press a bit of marzipan into each apple cavity. Spoon in some cranberry mixture. Add more marzipan, then more cranberry mixture and so on until cavities are filled, letting cranberry mixture be on top. Bake 45 minutes to 1 hour, basting every 15 minutes with pan juices, until skins are lightly wrinkled and flesh is soft.
Stir together sour cream, confectioners' sugar and remaining cinnamon; serve this mixture alongside apples.

German Stuffed Cabbage Rolls (Kohlrouladen)

This simple recipe for German stuffed cabbage rolls or kohlrouladen is the quintessential German comfort food that satisfies in a macaroni and cheese kind of way.

For the Cabbage:
1 1/2 pound head cabbage
1 to 2 teaspoons salt
For the Filling:
12 ounces ground beef (in Germany this is usually half pork, half beef)
1 large egg
1/3 cup bread crumbs
1/2 teaspoon paprika
1/2 teaspoons salt
1/2 teaspoons marjoram (dried, or oregano)
Black pepper (freshly ground) to taste
1 to 2 strips bacon
1 cup broth (beef)
For the Sauce:
1 tablespoon corn starch mixed
1/4 cup water (cold)

Peel any old or discolored leaves from the outside of the head of cabbage.
Using a sharp knife, cut the strunk or stem out of the cabbage, leaving a cone-shaped hole. Place the cabbage head in a large pot and fill the pot with water to cover or almost cover the cabbage. Add a teaspoon or two of salt.
Bring the pot to a boil, remove from heat and let the cabbage sit for several minutes. Peel the outer leaves off, one by one and drain the water from them. If, after you remove several leaves, the rest are sticking together, put the rest of the cabbage back in the hot water for a few minutes and try again.

While the cabbage water is coming to a boil, mix the chopped meat with the egg, breadcrumbs, paprika, salt, marjoram or oregano, and pepper until well incorporated. Do not overmix because the meat will toughen and become pasty.
Form 10 to 12 (2-inch-long) meat rolls using about 1/4 cup meat mixture for each roll. Lay out a cabbage leaf and cut out the thickest vein (only 1/3 to 2/3 of the way up the leaf) as necessary so you can roll the leaf. Place a meat roll in the thinner, cupped portion of the leaf, and fold the roll on three sides, then roll to the thickest part (like a burrito). Tie it like a gift package (in quarters) with kitchen string or, in a pinch, regular thread. This works well if you have another pair of hands to help.

Cut the bacon into small pieces and brown it in a large saucepan or Dutch oven. Remove bacon and drain on paper towels to be used as a garnish. Brown the cabbage rolls on two sides in the bacon fat. Add 1/2 cup beef broth (or enough to cover the pan to a depth of 1/4 inch), cover the pan with a lid and simmer 40 to 50 minutes, adding more of the remaining beef broth as necessary to keep the cabbage rolls in 1/4 to 1/2 inch of broth. Transfer the cabbage rolls to a warm serving dish and snip off the string. Add the cornstarch mixed with 1/4 cup water to the juices in the pot and bring to a boil, stirring constantly, until thickened. Pour over cabbage rolls. Top with reserved bacon bits if desired.

Currant-Glazed Pork Tenderloin with Red Cabbage and Thyme Dumplings

German flavors abound in this dinner: pork tenderloin red currants, red cabbage, and thyme potato dumplings

1/3 cup German red or black currant jelly plus 1 tablespoon
1 tablespoon Bavarian beer vinegar or white German vinegar
2 pounds pork tenderloin (one tenderloin)
salt and pepper
1 tablespoon olive oil
3 cups drained German pickled red cabbage
1 box Bavarian potato dumpling mix 6.8 ounces
2 teaspoons fresh thyme leaves plus thyme sprigs to garnish

Preheat oven to 425° F. In a small bowl, combine 1/3 cup currant jelly and vinegar, and set aside.
Season tenderloin all over with salt and pepper, and rub with olive oil. Place on a rack in a shallow roasting pan. Roast 20 minutes. Spoon some glaze over tenderloin. Roast until a meat thermometer inserted in the center of tenderloin registers 160° F, about 15 more minutes. Remove from oven, spoon with remaining glaze and cover with foil. Let stand 15 minutes before slicing.
While pork is roasting, place cabbage in a saucepan on low heat. Cover and cook, stirring occasionally, until hot throughout; stir in 1 tablespoon currant jelly.
While pork is roasting, prepare dumpling mix according to package directions, stirring in fresh thyme before cooking. (Most mixes require 5 to 10 minutes to prepare and 20 minutes to boil.)
To serve, slice tenderloin and arrange on a platter. Top pork with red cabbage and garnish with fresh thyme sprigs. Serve dumplings in a separate bowl.

Dark Beer-Marinated BBQ Chicken

Grilled chicken marinated in German flavors of dark beer, mustard, lemon and herbs. Great German barbecue.

1/2 cup peanut oil
1 teaspoon German mustard preferably Düsseldorf-style
1 cup dark German beer
1/4 cup lemon juice
4 cloves garlic minced
1-1/2 teaspoons Salt
1 teaspoon black pepper
1 teaspoon minced fresh basil
1 teaspoon fresh thyme leaves
3-1/2 - 4-1/2 pounds chicken parts
non-stick cooking spray

Whisk together peanut oil and mustard in a large bowl. Whisk in beer and lemon juice until mixture is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
In a charcoal grill, heat about 5 dozen charcoal briquettes until covered with white ash. Meanwhile, drain chicken and discard marinade.
Use large tongs to push hot briquettes to one side of the grill. Away from the grill, spray grill rack evenly with non-stick cooking spray; place on grill. Place chicken parts on grill rack, on the coals side. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
Move chicken parts to the cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.
Serve with mustard and German sauerkraut

Homemade Apfelstrudel 

Apple Strudel is much easier to make from scratch than you think! With its flaky crust and a spiced apple filling, this traditional Apfelstrudel recipe is sure to wow your guests. Serve it with vanilla ice cream or vanilla sauce and you have the most delicious dessert that everyone will love!

For the strudel dough:
1/4 cup unsalted butter melted(55g)
1 1/2 cups all-purpose flour (200g)
1 pinch of salt
1/3 cup water lukewarm (80ml)
For the apple filling:
1/3 cup golden raisins 50g
2 Tbsp rum
4 medium apples
1 tbsp lemon juice
1 tsp ground cinnamon
1/2 cup granulated sugar (100g)
1/4 cup slivered almonds finely chopped (30g)
1 tsp vanilla extract
To assemble:
6 tbsp unsalted butter melted (90g)
1/4 cup breadcrumbs (30g)

In the bowl of a stand mixer fitted with the paddle attachment combine melted butter, flour, salt, and lukewarm water. Mix at medium speed about 1 minute until a smooth and elastic dough forms.
In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the pot and dry it with a dish towel. Line the pot with a sheet of parchment paper, put the dough into the pot and put the lid on. Let sit for 30 minutes at room temperature.
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Meanwhile, in a small bowl combine raisins and rum. Let sit for 30 minutes. Then discard the rum.
Peel, core, and cut the apples into small stripes (batonnets, see image above). Combine apples with lemon juice. Add cinnamon, sugar, raisins, almonds, and vanilla extract. Set aside.
Lay a thin kitchen towel preferably with a pattern flat on the counter. Sprinkle with flour. Roll the dough out as thin as you can. Brush it with a little bit of melted butter.
Then use your hands to carefully stretch it until it is about 18x12 inches (45x30 cm) big and you're able to see the pattern of the dish towel through the dough.
Brush half of the melted butter over the rolled out dough.
The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the strip.
Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.
Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.
Carefully transfer the Strudel to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.
Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.
Let cool for 10 minutes then sprinkle with powdered sugar and serve warm.

Crêpes Filled with Sauerkraut

Sauerkraut is rolled inside savory herb crêpes for this delicious side dish from Biergarten Cookbook: Traditional Bavarian Recipes by Julia Skowronek (Dorling Kindersley, March 2015).

1 3⁄4 cups flour
1⁄8 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
2 3⁄4 cups whole milk
4 eggs
3⁄4 cup minced parsley, plus more for garnish
1⁄2 cup minced chives, plus more for garnish
3 tbsp. canola oil
4 tbsp. unsalted butter
3 cups homemade or store-bought sauerkraut, squeezed dry
Toothpicks, for securing crêpe rolls
Sour cream, for serving

Whisk flour, nutmeg, salt, and pepper in a bowl. Whisk milk and eggs in another bowl. Slowly mix wet ingredients into dry until a smooth batter forms; stir in parsley and chives. Heat 1 tsp. oil in a 12" nonstick skillet over medium-high. Add 1⁄2 cup batter to skillet and immediately swirl pan to spread batter into a thin crêpe; cook until golden brown on the bottom, about 2 minutes. Flip and cook 1 minute more. Transfer crêpe to a plate; repeat with remaining oil and batter, making 9 crêpes total.
Heat oven to 350°. Grease a 9" x 13" baking dish with 1 tbsp. butter; set aside. Working with 1 crêpe at a time, spread 1⁄3 cup sauerkraut over crêpe; roll into a tight cylinder. Cut cylinders crosswise into 1 1⁄2" pieces and secure with toothpicks; arrange cut side up in prepared baking dish and dot with remaining butter. Bake until crêpes are golden brown, about 20 minutes. Garnish with parsley and chives; serve with sour cream.

Traditional German Schnitzel (Schweineschnitzel)

4 boneless pork chops, (to make Austrian Wienerschnitzel use thin veal cutlets)
salt and freshly ground black pepper
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Oil for frying

Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce

German-Style Potato Salad (Kartoffelsalat)

A classic German potato salad, dressed with vinegar, bacon, shallots and herbs instead of mayonnaise.

1 tsp vegetable oil
4 slices slab bacon cut into small dice
3 fresh shallots finely chopped
1/3 cup cider vinegar
1/4 cup chopped fresh flat leaf parsley
1/4 tsp dry mustard powder
1/2 cup prepared chicken bouillon or broth
8 potatoes peeled and cut into large chunks
1/3 cup vegetable oil

In a medium sauté pan, add 1 teaspoon vegetable oil and cook bacon over medium heat until soft. Add shallots and cook until transparent.
Remove pan from heat; stir in vinegar. Add parsley, mustard powder, chicken bouillon, and sea salt and freshly ground whole black peppercorns to taste.
Boil potatoes until done but firm; drain. Add vinegar mixture to warm potatoes in a large bowl. Toss well and allow to rest for 5 minutes.
Add 1/3 cup vegetable oil and mix well again. Adjust seasoning; serve at room temperature.

White Asparagus

German white asparagus ("Spargel") is easy to cook and serve. Follow these instructions and make some dampfkartoffeln to go with them. A dry white wine rounds out the meal.

1 pound white asparagus ​(per person, cleaned and peeled)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon butter

Find a pan with a tight-fitting lid, either wide enough to take the asparagus lying down, or tall enough to have the asparagus standing up, with their heads out of the water but below the brim.
Fill the pan with water halfway (if asparagus is lying down fill three-quarters of the way).
Add the salt, sugar, and butter and bring the water to a gentle boil.
Place the peeled asparagus either lying down in the pan or standing up in an asparagus basket (it helps if you tie them into bundles with kitchen twine) that fits inside a tall asparagus or spaghetti cooker. Turn down heat to a simmer. Put on lid.
Boil the asparagus 8 to 10 minutes or until soft enough for your liking.
Remove from pan, drain somewhat and place on a preheated serving tray. Serve immediately with ham, melted butter and new, boiled potatoes and Hollandaise sauce, if you wish.

Valentines Day- Cook your way into the heart of your spouse, partner or significant other. Instead of cramming into a crowded and noisy restaurants, maybe it’s time to try your skills at home.  German Waffles- If you have ever enjoyed freshly baked waffles in Germany, you will know that they wonderfully light and fluffy. Even if your waffle iron does not produce the heart-shaped specimen, what could be better than waking up your better half on Valentine’s Day with the aroma of homemade German waffles and freshly brewed coffee?

Almond Waffles with Raspberry Cream/ Mandelwaffeln mit Himbeercreme

1 packet vanilla sugar
50 g fresh raspberries
5 tbsp raspberry jam
1-2 tbsp raspberry syrup
2 tbsp confectioner's sugar
2/3 lb quark 300g
3/4 cup ground almonds
4 oz heavy cream
2 tsp baking powder
1/2 cup corn starch
2/3 cup flour
4 eggs
1/2 cup sugar
9 tbsp unsalted butter

Melt the butter and mix with the sugar, vanilla sugar and eggs until fluffy. In a separate bowl, mix the flour, corn starch and baking powder. Gradually add the dry ingredients and the cream to the mixture. Fold in the ground almonds. Bake the waffles in a preheated waffle iron until golden brown. For the cream combine the quark, confectioners' sugar, raspberry syrup and jam until smooth. Separate each waffle into five hearts. Spread the cream on one of the waffles and place another one on top. Garnish with fresh raspberries.