Feb 202015

Berliner or Faschingkrapfen - German Doughnut

Ingredients Austrian Krapfen
500 g flour
40 g yeast (this recipe is using fresh yeast, so 1 package dry yeast would be fine)
60 ml milk
60 ml water, hot
3 egg yolk
2 eggs
60 g sugar
1 package vanilla sugar
1 splash lemon juice
1 pinch salt
1 shot dark rum or rum flavor
60 g soft butter
oil for frying
raspberry or apricot jam
powdered sugar

Cooking Instructions

- sieve the flour into a bowl and make a mold in the middle.
- mix cold milk with warm water (water should be semi-warm, not hot! as it will make the yeast unusable). Add yeast and dissolve it. Pour the yeast mix carefully and slowly into the mold.
- take some flour from the edges and add to the liquid and mix lightly until you have a soft dough. Sprinkle this dough with some flour and cover with a kitchen cloth, let rest and rise at a place with room temperature (can be somewhat warm) for 30 min.
- If you see that the volume of the dough became bigger and there are some cracks visible, then you know that the dough is ready for the next step.
- while dough is rising beat soft butter until foamy, mix egg yolks, eggs, sugar, vanilla sugar, salt and rum and add to the butter.
- add this mix to the yeast dough and use remaining flour, knead until uou get a smooth, satin like dough. Cover dough and let rest at a warm place for another 20 min.
- on a baking board that is sprinkled with some flour form a roll and cut about 40 pieces. Form round and smooth Krapfen from each piece: use the hand to cover the whole dough piece and with a light pressure make round movements on the baking board until you get a smooth ball, then place the Krapfen on a floured board and press it a bit flat. Cover them with a fabric and let rise at a warm place for 20 min.

Bake the Krapfen

- In a deep fryer heat the oil to 170 C or 350 F – use only neutral oils such as coconut oil, soy oil or canola oil, the oil should not have any taste at all.
- when the oil is hot have the Krapfen slip carefully into the oil, the upper side first.. Cover the deep fryer.
- after 3 min turn the Krapfen and bake for 3 min more without lid. This creates the nice white edge around the Krapfen. But the Krapfen dough needs to rise as given in the instructions. If rising time was too short the Krapfen will be more like a ball without any white edges.
- drain Krapfen on kitchen paper.
- let them cool of  a bit. Fill jam into a decorating or piping bag that has a very pointy nozzle. Dust before serving with powdered sugar.

 February 20, 2015  Posted by at 1:27 pm Austrian Krapfen Tagged with: , , , , ,  No Responses »
Feb 182015

Cucumber Stew is a delicious German main dish with ham or without. Ideal for a meatless dinner, just don’t use ham. The cucumber stew is easy to make and tastes the best with English cucumbers or special cucumber for cooking. Happy Cooking!

cucumber stew

Ingredients (serves 1-2)
1 -2 cucumbers, English
1-2 slices cooked ham – dont use ham if you prefer a vegetarian dish
1 garlic clove
1 small potato
1 tbsp butter
3 tbsp vegetable broth
2 tbsp heavy cream
1/2 tbsp lemon juice
1 pinch sugar
salt, white pepper to taste
1 hard boiled egg
1 tbsp chopped dill

Cooking Instructions
- peel cucumber, cut in half and remove seeds. Cut in slices.
- cut ham in stripes.
- peel garlic and onion, chop fine.
- peel potato, cut in small cubes.
- melt butter, saute onion and garlic until transparent.
- add ham, fry ham briefly, then add cucumber and potatoes.
- add broth and heavy cream.
- spice to taste, let simmer covered for about 8 min.
- peel egg, chop roughly.
- sprinkle egg and chopped dill on top before serving.

 February 18, 2015  Posted by at 6:16 pm Cucumber Stew Tagged with: , , , , , ,  No Responses »
Feb 172015

German Ash Wednesday Salad is just the right food after the carnival days. Many people suffer from a hang over so something salty is the best remedy such as the ash Wednesday salad with Matjes fillets. Matjes herring is very popular in Germany and Scandinavia but not that much in the USA. The herring filets should be in canola oil, without any overwhelming spices. This is the herring you want for this salad. At you can find a nice selction of the German Herring from the brand Richter.
If you live close to IKEA you find it there: Sill Matjes, see image. Find Matjes Herring
matjes herring fillet

There are two different kinds of endive:
- Curly endive, or frisée. This type has narrow, green, curly outer leaves. It is sometimes called chicory in the USA and is called chicorée frisée in French.
- Escarole, or broad-leaved, endive  with broad, pale green leaves that is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad. Enjoy this salad with hang over or not! Happy Cooking!


400 g boiled potatoes (gold potatoes, firm), cut in cubes
1 endive salad, cut in stripes or frisee salad
4 matjes fillets, cut in cubes
1 onion, grated
1 small apple, cut in cubes (optional)
3 tbsp apple vinegar
2  tbsp sun flower oil
4-5 tbsp fresh herbs such as parsley, dill and chives, chopped
1/4 Bund Petersilie, Schnittlauch, Dill, jeweils, gehackt
2 tbsp creme fraiche
pepper to taste
1 pinch sugar

Cooking Instructions
- peel potatoes ans cut them in cubes.
- grate onion.
- cut endive in stripes.
- peel apple and cut in cubes.
- wash herbs and dry them, chop them fine.
- place all ingredients apart from dressing ingredients into a bowl.
- mix oil, vinegar, onion, pepper and sugar and add to salad.
- let rest for at least 30 min.
- mix herbs with creme fraiche and add to the salad.

 February 17, 2015  Posted by at 8:28 pm Ash Wednesday Salad Tagged with: , , , , ,  No Responses »
Feb 152015
Authentic German Brussels Sprout Soup

Authentic German Brussels Sprout Soup – Brussels Sprouts is a great winter seasonal vegetable and makes a tasty soup.  The soup can be the starter for a festive menu or you can make it just as  a snack or use it for a light supper. This German soup is easy to make and you can … read more …

Feb 122015
Valentine's Day Breakfast Eggs

Valentine’s Day Breakfast Eggs – Surprise your beloved one for Valentine’s Day with a special breakfast that contains heart shaped toast bread with eggs and rosemary butter! Learn how to make he rosmary butter from scratch. Happy Cooking and Happy Valentine’s Day! Ingredients 50 g soft butter 1 garlic clove, squeezed (optional) 1/2 tbsp chopped … read more …

 February 12, 2015  Posted by at 11:05 am German Recipes Tagged with: , , , ,  No Responses »
Feb 062015
German Carnival Recipes Mutzen

  German Carneval Recipe Mutzen – It was 1314 in Cologne. The first fools or in German called “Jecken” celebrated a parade through the city. The reason is unknown, only the date can be traced back. 200 years later a noble man named “Weinsberg” wrote about the carnival. He described that there were no differences … read more …

Feb 022015
Vegetarian Kohlrabi Stew with Cheese

The vegetarian Kohlrabi Stew with cheese is a great German vegetarian dish. Kohlrabi is a popular vegetable in Germany especially during the winter months. I found it on farmers markets and local produce stores. Kohlrabi can be enjoyed raw as well but it is a great ingredients for vegetable soups and stews. For this recipe … read more …

 February 2, 2015  Posted by at 12:04 pm Vegetarian Kohlrabi Stew Tagged with: , , , , , ,  No Responses »