Who doesn’t love hot chocolate? The popular hot winter beverage can be made with dark or with white chocolate. Here’s the recipe for a German Hot White Chocolate – Simply irresistible. Happy Cooking and Happy Holidays!
750 ml milk
125 g white chocolate
2 tbsp liquor such as Coffee or egg liquor
125 ml heavy cream
– Bring the milk to a boil, then remove from stove.
– Break chocolate into small pieces and add to hot milk.
– Mix until chocolate has melted completely. If you still have some chocolate pieces heat the milk again.
– Add the liquor, mix well and pour into glasses or cups.
– Beat heavy cream but not firm, it should be creamy.
– Place cream on top and sprinkle with cinnamon.
Learn today how to make German Green Beans with Bacon, nicely wrapped. It’s a delicious side dish for any menu. The recipe is using summer savory (Bohnenkraut) which is an herb that came to Germany in the 9th century, brought by monks to grow in their monastery gardens.
Summer savory is used in combination with vegetable like beans, lentils, dried peas and helps with the digestion, diminishing unpleasant side effects. Find it fresh on a farmers market, or get the seeds. It is not quite a common American herb, and it might be a bit difficult to find it. Using dry summer savory can be the alternative.
Green beans are very nutritious. They are low in Sodium, and very low in saturated Fat and cholesterol. Green beans make also a good source of Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese. As you can see this green vegetable is very nutritious. Happy Cooking!
800 g fresh green beans
10 branches summer savory (Bohnenkraut), fresh – optional
1 garlic clove (optional)
1 tsp black pepper corns
2 tbsp salt
1 tbsp oil
8 slices bacon (Speck) or German ham, alternatively Prosciutto
1 tbsp butter
water to cook the beans, 1 dash salt
– Wash beans and remove ends.
– Peel garlic clove, smash peppercorns.
Place oil in a pan, roast whole garlic clove, pepper corns, salt and summer savory briefly in oil.
– Add water, let cook for 10 min, drain.
– Separate beans in 3 portions. In this broth bring each green bean portion to a boil and let cook until soft (not too soft, they should be al dente)
– Dip beans fast in ice cold water (ice cubes and some water) to let them cool off, place on kitchen cloth and dry them.
– Wrap about 8-10 beans in 1 slice of bacon. If you use German ham or Prosciutto don’t pan fry.
– Heat butter in fire proof form (iron cast), place wrapped beans in form, cover with lid. You also can use a regular skillet and fry the beans until bacon is crunchy.
Important is to place the wrapped beans with the bacon seam facing the bottom and not facing the top. You can use tooth picks to hold the wrap together.
– Bake for 5 min on 360 F – turn them one time.
Side dish for pork chops, pork or beef roast
With Fried Potatoes or Potato Salad
German Beer Bread is the best to be made with German beer and especially the Bavarian beer from Hofbrau which is one of the oldest breweries in Bavaria. Here is a little history of the Hofbrauhaus: The Hofbrauhaus was founded in 1589 by Herzog Wilhem V.
Since then the brewery and the Brauhaus are a historical location in Munich. Hofbrau are part of the Bavarian history and it is a 400 year old tradition to brew this beer that is been served at the annual Oktoberfest. We all know it by its abbreviation “HB”. Indeed it is part of Bavaria and the beer has created a life style with the beer garden, the food and the “Gemutlichkeit”.
Bavarian king Maximilian I. demonstrated that he is a generous man when his son Ludwig was going to marry Therese von Sachsen-Hildburghausen. For this wedding he sponsored a gigantic celebration for 40.000 visitors; it was in fact the first Oktoberfest and happened on October 17, 1810. The sensation of the fest was the horse race on a meadow in front of the city, and from that date on it was called the “Theresienwiese” (Wiese = Meadow), and from that day on, it had been decided that such a fest should be occurring every year.
It was the starting day of the famous Oktoberfest and it is happening yearly on the “Wies’n”, the former Theresienwiese. 2 years later, in 1812, a special beer was created: The Oktoberfest Beer. It is of a dark yellow color, and is more spiced, and contains more alcohol than the regular beer. Since then the Oktoberfest beer from Hofbrau has been the world most famous beer worldwide.
Germany is known for being the country with the best beer. It is because of the water they use, the hops and of course of their traditional recipes that are kept secret for hundreds of years. The beer does not contain any chemicals, nor unnatural ingredients. It is brewed per the rules that are quite strict in Germany (Reinheitsgesetz).
It is not strange that the German cook with beer! We found a recipe to make bread and the main ingredient is beer. Happy Cooking! And Prosit!
360 g whole grain flour (rye, wheat or a mix of flours)
1 tsp baking powder (Dr Oetker)
1 tsp salt
1-2 tbsp honey (or to taste)
375 ml light beer such as original Hofbrau or Lager or any other light German beer
some melted butter
– Pre-heat oven to 190°C or 375 F.
– Grease a bread baking form of size: 4 x 9 inches (10x20cm) generously with butter. Or layer with parchment paper.
– In a big bowl mix all dry ingredients very well, add the honey and then the beer. You could also dissolve the honey in the beer.
– Stir a little bit but not too much, this is fatal. You need to have some clumps in the dough. Use a wooden spoon (no mixer) and stir several times.
– Pour dough in a greased pound cake form and bake for 30-45 minutes, until it has a light brown crust.
– Remove from the oven, and increase temperature to 220 C or 425 F.
– Release the bread fro the form.
– Place the bread on a baking tray, and because the bread is hot, any butter will melt right away, so spread the butter generously over the top and sides. This creates a very nice crust.
– Place back in oven and bake for another 5-10 minutes.
If you don’t like it sweet reduce honey or don’t use sweetener at all.
Dissolve the honey in the beer. The taste might be different according to the beer you are using. A light beer is recommended that is not too strong in taste.
Don’t use Guiness, Bock beer or ale.
Add if you like ham, onions, or garlic to the dough.
A classic and typical German meal is the pan fried Leberkäse with spinach and fried potatoes. It’s just delicious and so easy to make, you jsut need to get the Leberkäse. In the USA you wold find it in special German stores or places where they serve German specialties. Happy Cooking.
500 g frozen spinach
3 larger potatoes
4 slices Leberkäse
3 tbsp heavy cream
salt, nutmeg, pepper to taste
– Place frozen spinach in a pot, add 3-4 tbsp water, cover the pot, and bring to a brief boil. When spinach has defrosted spice to taste and add the heavy cream. Cook for 5 min.
– Peel potatoes, cut in slices, boil them in water with some salt until semi-soft.
– Heat oil in a pan. Fry the Leberkäse slices until they are brown. Set aside and keep warm in the oven.
– In the same pan add chopped onions and fry for 2 min (add oil or butter as needed).
– Then add the potatoes and fry until they are golden brown.
– Make the fried eggs, spice with salt and pepper. Important is to add the eggs to the pan when the butter had become really hot. I always use a mix of butter and olive oil.
Place the fried egg on top of the Leberkäse, spinach and the roasted potatoes go aside. Alternatively you can also make French fries or potato salad.
The Swabian Pretzel rolls are our favorite when it comes to the German baking culture! They taste best when freshly baked with some butter. There are US stores who sell the pretzel rolls but they are not quite the same. Some are too sweet and the brown crust is different. We found an authentic and proven recipe for you, you just need Natron which is part of the lye that makes the brown crust. Happy Baking!
680 g all purpose flour (in Germany it would be Type 405, see below)
– Click here to go to All About Flour –
30 g fresh or dry yeast (1 package is for 500g)
approx. 400 ml water
2 tsp salt
1/2 tsp sugar
coarse salt to sprinkle
3 EL Natron or food grade lye
– Mix yeast with flour, salt, sugar and water. Amount of water depends on the quality of the flour, you might need less or more. So don’t add full amount of water. Start with half then add more as needed.
– Knead until you get a smooth dough. Place in a bowl, cover with kitchen clot, let rest for 30-60 min.
– Sprinkle flour on a smooth surface or a wooden baking board. Form the rolls (see the video how this is done properly as it is a special technique). One roll should weigh 75-80g.
– Let formed rolls raise for another 30 min. Form them, if needed, again.
– Pre-heat oven to 220 C (convection 190 C) or 420 F / 375 F.
– Place parchment paper on baking tray.
Make the Lye
– Dissolve Natron in 1 liter water and bring to a boil. Watch out, the water will get very foamy!
– By using a slotted spoon place 3 or 4 rolls into the lye and let boil for 1 min, turn them.
– Remove with slotted spoon and place on the baking tray.
– With a sharp knife cut the roll crosswise on top.
– Sprinkle with coarse salt.
– Bake on medium rack for 17-20 min.
If you want to freeze the rolls don’t use the coarse salt. Add it before you will bake the rolls.
From the same dough you can also make pretzels or pretzel sticks.
What is Natron?
A naturally occurring mixture of sodium carbonate de-cahydrate (a kind of soda ash) and around 17% sodium bicarbonate (also called baking soda, NaHCO3) along with small quantities of sodium chloride and sodium sulfate. But it is not the baking soda as you find it in American super markets. It is a bit different. In the USA they use the food grade lye and Amazon carries it. It can be the alternative.
The German brand Dr Oetker carries Natron, we found it on Amazon (see below),
Video shows how German rolls get the typical form, it’s called “Rundschleifen” in German
The popular Munich Oktoberfest comes with many food specialties. One is the so called “Rahmschwammerl” or Oktoberfest Creamy Mushrooms. The classic combination would be to serve with Semmelknoedel – Find recipe here – It’s a delicious meatless alternative, and so easy to make. Happy Cooking!
750 g white mushrooms
1 small onion
200 ml heavy cream
4 tbsp cooking oil
50 ml dry white wine
100 g créme fraîche, optional
2 twigs Rosemary
4-5 tbsp chopped parsley
salt, pepper to taste
1 dash sugar
– Clean mushrooms and cut in quarters or in halves.
– Peel onion, chop fine. Wash herbs, dry on kitchen paper.
– Heat oil in a large pan, add mushrooms and rosemary twigs, brown for 6-7 min.
– Remove rosemary. Add onions.
– Fry for about 2 in.
– Add chopped parsley to mushrooms, then the wine. Set some parsley aside.
– Let cook until wine has evaporated.
– Now add the heavy cream, bring to a brief boil, then add creme fraiche.
– Let simmer for 5 min, spice with salt and pepper to taste.
– Should the sauce be too thin, mix 1 tbsp corn starch with 2 tbsp water and add to the sauce.
– Sprinkle some chopped parsley on top.
If you had been to Germany yo might have seen this classic German snack Toast Hawaii in menus in country inns. It’s such a delicious small meal that is very easy to make and it doesn’t need special ingredients. Happy Cooking!
For each serving you need ONE
sliced pine apple, can, preferably unsweetened
slice of toast bread, wheat (in Germany we would use the Golden Toast) – RECIPE: How to Make German Golden Toast Bread –
enough butter to spread on each slice
boiled ham, sliced
sliced cheese such as Swiss Cheese
if you like decorate with cherries or lingonberry jam
– Pre-Heat oven to 375 F (180 C).
– Spread butter evenly on each slice of toast. Optional: spread a thin layer of mayonnaise on top.
– Drain pineapples, let drip in a sieve.
– Place on top the ham, followed by the pineapple and at last a slice of cheese.
– Use parchment paper on the oven rack and place the toast directly onto the paper.
– In a few minutes the cheese will melt and it will get brown.
– When you see that the cheese has melted into the pine apple opening and gets brown, you should remove the toast right away. It will be after about 6 minutes.
– Let cool off a bit before you enjoy this delicious snack.
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.
Miracoli was one of my favorites back in Germany because I wasn’t much into cooking (really!) so this packaged dinner was very convenient.
I found a 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!
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 (Edwards &Sons)
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.
– 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.