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Sep 282016
 

Almond Marzipan Braided Bread
Ingredients Sweet Braided Nut Bread

500 g flour
1/4 liter luke warm milk, regular
1 egg
1 package dry yeast
80 g butter, very soft
50 g sugar
1 dash salt
zest of 1/2 lemon

Filling
200 g hazelnuts (100 g chopped, 100 g grated)
1 tsp cinnamon
1 egg
3 tbsp sugar
2 tbsp cocoa, unsweetened
some milk

Glaze
5 tbsp powdered sugar
1 tbsp lemon juice
some water

Baking Instructions Sweet Braided Nut Bread

- For raising the dough pre-heat oven to 100F or 40°C - optional.
- Make the pre-dough out of flour, milk, yeast, salt, sugar and zest. Use the mixer with kneading hooks. Mix well then add butter. Mix until the dough can be easily removed from the bow.
- Use a spatula and remove it from bowl, place on a floured baking board. Knead until you get a round ball.
- Add some flour into a bowl, transfer dough into bowl. Cover with kitchen cloth.
- Let raise for 30 min at a warm place or when using the oven: turn off oven, place dough on the lowest rack and let raise 15 min.

Make the Filling

- Mix all ingredients for the filling. Add as much milk to get a slightly thick batter, it should be easy to spread the filling. Mix well.
- On a floured baking board roll the dough to 50x40 cm (20 inches).

- Place the filling in little heaps on the dough and with a spatula spread it evenly.
- Roll the dough very tightly starting with the longer side.
- Cut the roll lengthwise in half until to the middle.
- Place it on a baking tray layered with parchment paper.

Almond Marzipan Braided Bread  Almond Marzipan Braided Bread
- Now you have 2 parts that you can braid. Do the same with the other part of the roll.
- Let raise 15 min.
-Pre-heat oven to 390 F.
- Bake the braided bread for about 35-40 min on medium level.

Sieve powdered sugar, mix with lemon juice and a bit of water smooth until you get a slightly thickened liquid.

When the Hefezopf is done spread the glaze over it while bread is still hot. Let cool off before you cut it.

Recipe of a German Hefezopf - it is in German but you can see at the end how she braids the bread.

 September 28, 2016 Posted by at 3:15 pm Sweet Braided Nut Bread Tagged with: , , , , , ,  No Responses »
Sep 282016
 

We all love stews! Especially in Germany stews are very popular. The German White Beans Beef Stew is easy to make and great for a family dinner. Normally the fall and winter months are great for stews.  Happy Cooking.

German White Beans Beef Stew

Ingredients German White Beans Beef Stew

500 g beef stew meat
2 big carrots
1 leek
1 medium size onion
1 can (425ml or 15oz) white beans, no salt or spices
1 tbsp cooking oil
salt, pepper white, sweet paprika to taste
fresh or dry marjoram
2 tbsp flour
1 tbsp tomato paste
250 g pasta (penne)

Cooking Instruction German White Beans Beef Stew

- Wash meat, pat it dry and cut in cubes.
- Wash and clean carrots and leek, cut in small slices.
- Chop onion, drain beans, rinse them under running warm water.
- Heat oil in a skillet, brown meat in portions, spice with salt, pepper, paprika and marjoram to taste.
- Add carrots and onion.
- Dust with flour, add 1/2 liter water and tomato paste.
- Let simmer for about 45-60 min (depends meat size), the meat should be very soft. Cooking time might extend.
- Add leek and beans 10 minutes before cooking time.
- Boil pasta per instructions.
- Serve mixed with pasta or separate.

 

 September 28, 2016 Posted by at 6:02 am White Beans Beef Stew Tagged with: , , , , ,  2 Responses »
Sep 262016
 

The marble cake Marmorkuchen might be the most popular cake in Germany! We think it is the best German Bundt cake. It is just a classic cake that even children can make. You can use the classic Bundt cake form or a lower German form that makes a cake looking good! This recipe is in American measures! We are sure you will love this. Happy Baking!

marble cake marmorkuchen
Ingredients Marble Cake Marmorkuchen

1/2 lb butter, soft, at room temperature
1/2 lb sugar
3 medium-large eggs
1 lb all purpose flour
2 tsp baking powder (Dr Oetker)
1/4 - 1/2 cup milk
1 tbsp cocoa, unsweetened
3/4 ounce sugar
2 tbsp milk
1 dash salt
1 tsp vanilla extract or 0.3 oz vanilla sugar (1 package Dr Oetker)

- How to make your own Vanilla Sugar - RECIPE

Baking Instructions Marble Cake Marmorkuchen

- Mix soft butter with sugar very well using a hand mixer.
- Preheat oven to 350 degrees.
- Grease a Bundt cake pan or a German pound cake pan (see below).
- Add vanilla, eggs and salt, mix well.
- Mix baking powder with flour, sieve it to the dough, alternating with milk. Batter should not be too thick. Add the milk only bit by bit.
When you see the dough drops heavily and is ripping apart from a spoon, the dough is good!
- Fill two third of the batter into the greased form (you can sprinkle the form with natural bread crumbs too).
- Mix remaining dough with cocoa and 2 tbsp milk.
- Fill 2/3 of the batter into the greased cake pan.
- Add cocoa dough on top of the light dough and with a fork make spiral movements through the dough. This will create the marble patter.
- Bake for about 60-70 min.
- Let cool off  a bit before you remove it from the form.

 

 September 26, 2016 Posted by at 4:44 pm Marble Bundt Cake Tagged with: , , ,  No Responses »
Sep 262016
 
German Fruit Cake - The Best with Fresh Fruit

  German Fruit Cake is the best when using fresh fruit. It is a very popular in Germany especially in summer when the fruit is ripe. The base cake can be bought in every supermarket in Germany but not in the USA. We show you how you can make the cake at home. The fruit … read more …






 September 26, 2016 Posted by at 9:27 am Fruit Cake, German Cakes Tagged with: , , , , ,  No Responses »
Sep 262016
 
German Fruit Bread - Best Holiday Recipe

  The German fruit bread is a German holiday specialty and is very easy to make at home. It tastes so good with butter, jam or honey. Great with tea or coffee as well. The only unusual ingredients are  “Citronat” and “Orangeat” which is candied lemon and orange peel, both are important ingredients in the … read more …






 September 26, 2016 Posted by at 8:27 am Fruitbread, Fruitbread Tagged with: , , , , , ,  No Responses »
Sep 232016
 
Sauerkraut Westphalia Style - Authentic German

The Sauerkraut Westphalia Style is an authentic German recipe from the region Westphalia (Westfalen). You can use pre-cooked or raw Sauerkraut for this dish. Make sure you get natural Sauerkraut without any preservatives or other chemicals (will alter the taste). Sauerkraut always tastes the best the next day or when warmed up several times. Serve … read more …






 September 23, 2016 Posted by at 9:36 am Sauerkraut Westphalia Style Tagged with: , ,  No Responses »
Sep 222016
 
Potato Leek Gratin - Best German Casserole

The potato leek gratin is an authentic German recipe that you will love. It is very easy to make and you don’t need any special ingredients. Perfect for a dinner. Happy Cooking! Ingredients Potato Leek Gratin 1 kg potatoes 3 leek 2 garlic cloves 1 small onion 1 cube instant vegetable broth 2 eggs 100 … read more …






 September 22, 2016 Posted by at 9:22 am Potato Leek Gratin Tagged with: , , ,  No Responses »
Sep 202016
 
Cucumber Salmon Appetizer - German Party Food

The holiday season brings parties and festive occasions. We found a great appetizer: Cucumber Salmon Appetizer. It’s an authentic German recipe, and not difficult at all. This appetizer will make your party successful. Happy Cooking! Ingredients Cucumber Salmon Appetizer 200 g cream cheese 200 g smoked salmon 1 tbsp quark or natural yogurt 1 tbsp … read more …






 September 20, 2016 Posted by at 5:15 pm Cucumber Salmon Appetizer Tagged with: , , ,  No Responses »
Sep 192016
 
Pan Roasted Schaschlik Skewers with Spicy Sauce

Today learn how to make the Pan Roasted Schaschlik Skewers. In a different recipe we showed how to barbecue them, a different recipe is about how to make Schaschlik as a pot roast dish. It’s a Eastern dish which hs gained a lot of popularity in Germany. You can find it in special Turkish street … read more …






 September 19, 2016 Posted by at 2:22 pm Schaschlik Pan Roasted Tagged with: , , , ,  No Responses »