Oabatzter, Obatzda or Obazda, which means squeeze or mashed, is a popular snack together with some beer. Every beer garden in Bavaria serves this dish and now you can make it yourself and enjoy it with a bottle or glass of German beer. The recipe got known in the 1920s when host Katharina Eisenreich started [read more...]
German dumplings especially from Bavaria are very popular. They are always served with a meat dish and home made gravy, like Rinderbraten (Roast beef), Goulasch or Beef rolls or Rouladen (see my recipes). The Bavarian recipe version is using buns which are some days old, they call them in Bavaria “Semmel” – that’s why the [read more...]
This is a Bavarian Specialty and called in German “Leberknoedelsuppe”. Knoedel is a dumpling and Leber is liver. If you travel to Bavaria one day, don’t forget to try one; you can get this soup in almost every Gasthaus. The home made recipe’s base is a beef broth, as described in one of my former recipes. In [read more...]
In German we say “Schweinshaxe”; haxe is another name for “leg”, and schwein means “pig”. Ham hocks are also called Eisbein, Hachse, or Stelze. It is a zesty German meat dish for anyone who loves to eat meat. The hamhock is served on the popular Oktoberfest, and you can order it in Munich on the “Wiesn”. If you want [read more...]
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