Tomato Sauce German Style – Like Miracoli

tomato sauce German style

In Germany you can get a classic packaged spaghetti dinner that is called “Miracoli”. (from Italian miracolo = Miracle). You might know it because you lived in Germany, and it’s available in every supermarket. It’s very popular and widely known. But I learned that this product is not the same anymore, and you cannot get it in the USA at all. Kraft sells a spaghetti dinner that is similar but the ingredient list is not the same. There are German online shops that sell the packaged dinner but they are located in Germany, and it’s pricey!

Miracoli was one of my favorites back in Germany because I often didn’t have the time, so this package was very convenient.
I found a German recipe that is copying the taste of the tomato sauce and I must admit, it’s the best tomato sauce German style I ever had. Forget about the ones in the jars – they are tasteless compared to this home made tomato sauce. Best is to serve the sauce with Italian spaghetti that are made only out of durum wheat and are not enriched. I find them at ALDI, they are very good. And of course sprinkle with freshly grated Parmesan. Happy Cooking!

Ingredients Tomato Sauce German Style

7 ripe tomatoes, medium size
1 medium onion
5 twigs of fresh rosemary, thyme and oregano
1,5 tsp Italian herb mix
salt, pepper to taste
1 dash Cayenne pepper
2 celery stalks, 1/2 zucchini
1 tbsp tomato paste
1 dash sugar
olive oil for frying
1 cube instant vegetable broth (eg from Edwards & Sons)
german classic spghetti di.

Cooking Instructions

First you need to Peel the Tomatoes
– Cut with a knife a cross on the top or bottom side of the tomatoes.
– Place them in a big bowl.
– Pour enough boiling water over them so all are covered. Let tomatoes in the water for 10-15 min.
– Now remove the skin with hands as the skin has become very loose around the tomatoes. That’s how it should be. If the tomatoes are not quite ripe leave them in the water 10 min longer.
– Cut all tomatoes into smaller pieces, keep all the liquid from them. If tomatoes are very ripe they produce quite some liquid.

ripe tomatoes

– Peel onions and chop fine.
– Heat olive oil in a pot, sauté onions until transparent.
– Add the tomatoes, chopped herbs, sugar, herb mix, salt and pepper. Mix well.
– Chop celery stalks and zucchini into very fine cubes.
– Let cook on low-medium heat for 10 min.
– Now depending on the tomatoes the sauce can be thin or thicker. If the sauce is thin it needs to cook much longer as it will thicken the longer you cook it. Is it too thick add some water.
– Add the chopped vegetable, the broth cube and Cayenne pepper.
– Leave the pot uncovered at all times.
– Let cook for another 15 min or longer depending on the consistency. It can take up to 45 min if tomatoes are very juicy.
– Mix frequently, make sure sauce won’t stick on the bottom of the pot.
– Spice as needed.

Cook the Spaghetti
– Boil water in a pot with some salt and a splash of olive oil.
– Place the whole spaghetti into the pot and make sure that they all fit nicely into the water (they will sink into the water).
– Boil until they are “al dente”.
– Drain and  put back into the pot and serve right away.

Serve the sauce with Spaghetti and freshly grated Parmesan cheese.

A Spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.Cooking with spices and herbs not only lessens the urge to shake the salt, but also enhances flavor and adds depth to a number of food


Cherry Cream Dessert – Authentic German Recipe

cherry cream dessert

The Cherry Cream dessert is a delicious combination of sour cherries, heavy cream, and Kirsch Schnaps. In the South of Germany, especially in the Black Forest,  you can get the best Kirsch Schnaps and sour cherries. These cherries can be found in many German baking recipes such as cakes and pastries. They are very juicy and therefor great for this dessert. See our notes on using gelatin because you need it for making this delicious dessert. Happy Cooking!

Ingredients Cherry Cream Dessert

8 sheets red gelatin – if you cannot get them, use white gelatin and add some dark, real cherry or red grape juice for the red color
600 g sour cherries fresh or from the jar without pits (see below)
250 ml red wine
110 g sugar
10cl Kirsch Schnaps
6 sheets white gelatin – find them here – 
300 ml milk
3 egg yolks
1 whole egg
500 g heavy cream
2 tbsp grated chocolate

Cooking Instructions Cherry Cream Dessert

1. Soak red gelatin for about 10 minutes in water or red juice.
– Remove pit from fresh cherrie,  combine with red wine and 2 tbsp sugar, and let simmer for 3 minutes.
– Drain canned cherries and warm them with red wine, then remove from stove.

2. Press all water out of the gelatin; dissolve gelatin in the cherries and add the Kirsch Schnaps.
– Fill into 6 decorative glasses and keep cool.

3. Soak the white gelatin.
– Slice vanilla bean and with the milk and remaining sugar bring to a boil.
– Remove the bean, scrape out the vanilla pulp, and add to the milk.

4. Make the egg-milk cream: Beat egg yolks and whole egg until foamy.
– Add to the hot milk – Important: Milk should not be boiling hot!
– Mix well.
– Dissolve the white gelatin in the milk. Keep it cool.

5. Beat the heavy cream until firm.
– The egg-milk cream will start to thicken, mix in carefully the firm heavy cream.
– Arrange the cream on top of the cherries, and sprinkle with grated chocolate; decorate with one whole cherry.

How to Use Gelatin Sheets and Substitute with Powdered Gelatin

You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling:
1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.

The recipe is asking for red and clear gelatin sheets. It’s almost impossible to find red gelatin sheets in the USA. We recommend to use red juice and combine it with the gelatin.
Dr. Oetker has the best gelatin sheets here in the USA.

Gelatin sheets are the purest form of neutral gelatin available with a strong set.  Use to make molds, aspics, fondants icing, chaud/froid (jelled white sauce to glaze hams, turkeys, etc.) and desserts.  Perfect to top and seal homemade pâtés. Simply soak the sheets in cold water for one minute, squeeze, then add to boiling water or any other liquids.  Cool and let set.  When set, gelatin can stand at room temperature for several hours without weeping which makes it useful for a buffet setting.



German Iced Coffee – Eiskaffee

german iced coffee eiskaffee

The German iced coffee – or as we call it “Eiskaffee” – is not just ice cubes in some cup of cold coffee. If it doesn’t contain whipped cream and vanilla ice cream it’s not a Eiskaffee. This beverage is very popular in Germany and you can get it in every ice cream parlor and Cafe. If you can get it somewhere in the USA, you are lucky. In case you cannot, it’s so easy to make from scratch! Try it out. Happy Cooking!

Ingredients German Iced Coffee – Eiskaffee

(2 servings)

100 g heavy cream
1 tbsp vanilla sugar
– How to Make Vanilla Sugar –

(alternatively vanilla extract and a little bit of sugar)
4 scoops vanilla ice cream
300 ml brewed coffee, chilled (preferably German coffee)
grated chocolate, unsweetened cocoa, cherries or chocolate syrup for decoration

tschibo coffee

How to make it

– Combine heavy cream with vanilla sugar and whip until very firm.
– Fill 2 scoops vanilla ice cream into 2 tall glasses.
– Pour the chilled coffee over the ice cream.
– Place the whipped cream on top.
– Decorate with a cherry, grated chocolate or chocolate syrup.

You can add some flavor by adding some liquor such as (Asbach) brandy or Amaretto.

Find the Tschibo Coffee in this Box – No subscription needed 

german breakfast box


Summer Drink Sangria


If you were on vacation in Spain you probably know the summer drink Sangria. Because Spain is a super popular vacation spot for Germans, the drink made it into Germany and has become a party beverage. You can get Sangria already made in bottles at regular supermarkets but there’s nothing better than the home made version. Happy Summer!

Ingredients Sangria

1 organic orange
150 g sugar
1 organic lemon
700 ml dry white wine and  700 ml dry red wine
250 g each:  peaches, grapes, red and green mix, strawberries, 1 small container raspberries
1 apple
100 ml orange liquor, eg Grand Manier

Instructions Sangria

– Rinse lemon and orange with hot water.
– Cut horizontally in thiner slices, remove kernels if you see some
– Combine with sugar and wine (both red and white) in a punch bowl or wide enough glas container.
– Stir until sugar has dissolved.
– Place in fridge and keep cool for at least 6 hours or over night.
– Prepare the fruit and chop into small pieces. It would be good to peel apples.
– Before serving add the fruit and liquor to the wine, if you like add some ice cubes but not too many so it won’t get watery. You could add some frozen wine cubes alternatively.

summer drink sangria

German Butter Cake Recipe – Butterkuchen

german butter cake

This German Butter Cake is a perfect cake for baking beginners. In Germany we love simple cakes because they can be made fast. If you get unexpected guests you would be able to make this cake! This original German cake recipe is popular throughout Germany. You can vary the recipe by adding sour cherries, apricots or peaches. Just place them into the dough or on the bottom of the baking tray. Enjoy this cake with a good cup of German coffee – Such as TSCHIBO Family Happy Baking!

Ingredients German Butter Cake

some butter for greasing the baking tray
250 g heavy cream – 1 cup
200 g butter – 2 sticks
1 Package baking powder (0.5oz)
4 eggs
1 package Dr Oetker Vanilla sugar (0.32oz)
How to Make Vanilla Sugar –
4 tbsp milk
250 g sliced almonds – 8.8oz
1 dash salt
400 g flour – 3 1/3 cups
300 g sugar – 1 1/2 cups (if you like the cake sweeter use 500g or 2 1/2 cups; the original recipe is using this amount, we find it a bit too sweet)

Great Baking Mix from Kathi
bienenstich cake

Baking Instructions German Butter Cake

– Preheat oven to 350 F.
– Grease a deeper baking tray, dust with flour. Alternatively use a high side sheet cake pan (see below) and layer it with parchment paper (no greasing).
– Mix heavy cream with half of the sugar and salt, mix very well by using a hand mixer.
– Add eggs, sieved flour, 75 g very soft butter, 1 vanilla sugar and baking powder, mix well.
– Spread the dough on the baking tray and bake for about 12-15 min.

german butter cake

– Melt remaining butter, add remaining sugar, milk and almonds, mix well.
– Spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.

Contains Red Cabbage, Sauerkraut, Spatzle and more…
german delicatessen box

Get Our Latest German Recipes!

Erdbeer Bowle – Strawberry Punch

strawberry punch

Here’s a recipe for a drink that will go very well at your summer party – The German “Erdbeer Bowle” or Strawberry Punch is a combination of sparkling wine, white wine and strawberries that were soaked in vodka. If you make this drink you will for sure have no left overs. The European sparkling wine can be found at Trader Joe’s or any good liquor store. The punch bowl should be made out of glas and you need a ladle as well.

Ingredients Strawberry Punch

1 kg ripe, sweet strawberries
50 g sugar
200 ml vodka
2 bottles sparkling wine (Sekt)
1 bottle white wine, semi-dry
some mint leaves
some ice cubes made from white wine
optional: some frozen raspberries
1 punch bowl and 1 ladle

Instructions Strawberry Punch

– Wash strawberries, remove green parts.
– Depending on size cut in halves or quarters.
– Place into the punch bowl and add the sugar.
– Mix after 15 min, add the vodka. Strawberries should be covered.

– Add mint leaves as desired.
– Keep in fridge at least for 5 hours.
– Just before serving pour the wine and the sparkling wine into the bowl.
– If you like add some frozen wine cubes, if you use regular ice cubes the drink might get watery.

photo/recipe credit

Super Easy German Fruit Cake – Obstkuchen

Here is a super easy German fruit cake that can be made within minutes. We call the base cake (it’s like a sponge cake) in German a “Tortenboden” and the entire cake would be an “Obstkuchen”.
You don’t have to be a master baker or chef to create this cake – it is really very easy. I found this recipe and thought I have to give it a try. It sounded very easy and simple. I also never used oil for making the base cake. So I became curious. And what do you say? It’s a really delicious cake and tastes like the ones that you can buy in a German supermarket. From now on I will use this recipe all the time when the time has come to use some ripe and fresh fruit for this special German cake from my childhood! Happy Baking!

Ingredients Super Easy German Fruit Cake

6 tbsp sunflower oil
6 tbsp sugar
3 eggs
6 tbsp flour
1.5 tsp baking powder
1 tsp vanilla extract or vanilla sugar – How to make Vanilla Sugar –
fruit of your choice (strawberries, blueberries, bananas, sour cherries, canned mandarins, canned pears or peaches and apricots)
1 package red glaze Dr Oetker  – Make the Glaze from Scratch –

dr oetker vanilla sugar

Baking Instructions

– Mix eggs with sugar and beat until dough is bubbly
– Add oil spoon by spoon to the eggs, then sieve in flour.
– Mix flour and baking powder, then combine with egg mix.  Mix well.
– Grease the baking form with some butter.
– Sprinkle the form with some breadcrumbs of neutral taste (no spices or herbs) or some flour.
– Pour dough into a non-stick German pie form for the base cake, diameter 11 inches (see below the one on Amazon).
– Pre-heat oven to 375 F.
biscuit cake form

– Bake for about 5-10 min.
The cake will be done when no dough will stick on a tooth pic that has been poked into the dough. The base cake should have a light golden color.
– When cake is done let it cool off, then place it onto a big plate that should be bigger than the cake (upside down).
– Cut bigger fruit in halves or smaller such as strawberries and place them on top of the cake.
– Make the glaze per instructions and pour it over the fruit.
– Find the Dr Oetker Red Glaze here – 

– Let cool off.


Herrentoast Franconia Style

For making the Herrentoast you can practically use your favorite bread, the classic recipe would use Farmers Bread. The bread is topped with a nicely spiced mix of ground beef or pork schnitzel with cheese which makes a delicious lunch or dinner. It’s unclear where the dish originated, the name is rather ambiguous as the word “Herr” means Mister. Happy Cooking!

Ingredients Herrentoast

4 servings
200 g ground beef alternatively 4 pork schnitzel
4 slices Farmers bread or whole grain (Schwarzbrot)
100 g cheese, Gouda or Emmenthaler
2 small onion, chopped
1 smaller red pepper, chopped
1 tbsp chilisauce, alternatively cayenne pepper
salt, pepper to taste
2 tsp paprika powder, mild
1 egg

Cooking Instructions Herrentoast

– Grate the cheese.
– Combine meat with all ingredients, except the cheese, mix well. Leave some of the chopped red pepper.
– Spread a thin layer of the meat mix evenly on all bread slices.
– Add grated cheese on top.

Find IMPORTED German BREAD here 
brot box farmers bread

If you use Pork Schnitzel instead of Ground Beef:
– Peel onions and chop fine. Cut schnitzel into small cubes.
– Heat some butter and fry onions with meat briefly. Remove from heat.
– Cut pepper into small pieces and add to the meat, season to taste.
– Last step would be to add the egg, mix well.
– Add the grated cheese on top.
herrentoast franconia

For both Versions
– Place the slices on a baking tray.
– Pre-heat oven to 400F.
– Bake toast for about 20-25 min.

When done sprinkle with paprika powder and red pepper.

german mustard

photo/recipe credit