German Stuffed Peppers or Filled Pepper with Meat
German stuffed peppers are filled with meat and are called in German “Gefüllte Paprika”. This German dish is easy to make and can be varied. If you don’t like to use meat fill the peppers with a rice-vegetable mix. You can also use ground Bison meat or a mix of pork and beef. Happy Cooking!
Ingredients German Stuffed Peppers
4 green medium size peppers (or red, yellow, orange peppers)
1/2 lb ground meat
1 cup of long grain rice
1 med size onion
2 tbsp chopped fresh parsley
1-2 tsp clarified butter
salt, pepper to taste
ground nutmeg, 1 dash
1 tsp sweet paprika powder
Tomato Sauce
2-3 tbsp tomato paste, water
1 can diced tomatoes or 5 fresh tomatoes (or use all natural Italian style tomato sauce)
1/2 cube vegetable broth, instant
salt, black pepper, dried oregano, thyme to taste
or 1 jar ready made tomato sauce
(Note: If you use ready made tomato sauce you won’t use the spices)
Cooking Instructions German Stuffed Peppers
– Cut off the upper part of the pepper (the lid); remove white parts and seeds inside the pepper with a sharp knife or a spoon.
– Chop onions fine; in a pan heat butter and saute onions until transparent.
– Add the meat and brown it briefly. Remove from heat.
– Combine meat with rice and mix it well.
– Spice with salt, pepper, nutmeg, and red paprika powder, and parsley. Mix well.
– With a spoon fill meat-rice mix into each pepper until it is filled.
– In a heavy sauce pan fill in the tomato sauce or chopped fresh, or diced tomatoes.
– Add herbs, spices and bring to a boil.
– Remove from heat.
– Place the filled peppers into the pot with the tomato sauce (the pan should be big enough so peppers will stand straight inside).
Important: Before you fill the peppers place them into the pot to see if it is the right size.
– On very low heat let peppers simmer for 15-30 minutes depending on the size of the pepper (needs to be covered with a lid). The rice is uncooked so it needs to cook until it is soft. They are done when they won’t show their fresh green color.
– 10 minutes before the peppers are done, place the lids on top of each pepper.
Serve them with mashed potatoes, boiled potatoes, or your favorite pasta.
TIPS
– You can add zucchini, carrots, peas or leek to the tomato sauce.
– For the vegetarian version, mix rice with chopped carrots, peas and mushrooms, fill the peppers and let simmer covered the same way as described above in the recipe.
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Arme Ritter – German Breakfast Casserole
The German French Toast, or “Arme Ritter” in German, is a traditional dish that can be traced back to the Romans. In the antique cooking book De re coquinariayou can find this recipe:
„Zerbrich abgeriebene Siligenen (= Winterweizengebäcke), mache größere Häppchen, tauche sie in Milch, röste sie in Öl, übergieße sie mit Honig und serviere sie.“ (Break winter-wheat bread, make bigger pieces, dip in milk, roast in oil, pour over with honey and serve.)
The oldest German recipe was found in the 14th century in the book “guter spyse” (good food) that is quoted in the German dictionary of the Grimm brothers with: „snit denne aht snitten arme ritter und backe die in smalze niht zu trüge.“
In a German cook book from 1691 the German French Toast is called “Gueldene Schnitten” which means golden slices.
In England they are called Poor Knights of Windsor, in USA French Toast, in France pain perdu, and in Spain torrijas. Arme Ritter is great for the brunch, breakfast or as a sweet dish only.
This recipe is using vanilla pudding and it is baked in the oven as a casserole (Auflauf in German) which is not the original recipe. Please keep this in mind.
Find the original recipe here: Arme Ritter Recipe – plain and simple – Happy Cooking!
Ingredients Arme Ritter – German Breakfast Casserole
(serves 4)
1 jar sour cherries
1/2 package Dr. Oetker Vanilla pudding (0.75 oz) or cornstarch and vanilla extract
3 eggs, medium
1 package vanilla sugar, 0.5 oz
-How to make Vanilla Sugar –
dash salt, powdered sugar for dusting
450 ml milk
3 tbsp sugar
8 thicker slices of wheat toast (white)
25 g almonds, sliced
Cooking Instructions
– Drain cherries, keep the juice.
– Mix pudding powder with 5 tbsp juice, mix until smooth.
– Bring remaining juice to a boil and add the pudding powder.
– Let simmer for 1 minute, than add the cherries and let cool off a bit.
– Mix eggs, 200 ml milk, sugar and salt. Beat them thoroughly.
– Cut bread slices diagonal and turn them briefly in the eggs.
– Place the bread slices and cherry compote into a fire proof form in layers.
– Pre-heat oven to 200 C or 350 F.
– Finally add remaining eggs to the form.
– Bake for 15-20 minutes (cover with foil the last minutes if it should get too brown).
– Roast almonds in a non-stick pan without any grease.
Sprinkle the German French Toast with roasted almonds before serving.
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German Potato Goulash – Kartoffelgulasch
Here’s another yummy German dish that is quite popular: You will love the German Potato Goulash dish. It doesn’t contain beef but sausages and potatoes. This Eintopf or stew is spiced with paprika, marjoram and caraway seeds, and can be served with some fresh bread. It’s very easy to make. Happy Cooking!
Ingredients German Potato Goulash
(serves 4)
6 bigger potatoes
75 g Speck (bacon)
1 tbsp lard or sunflower/canola oil
2 smaller onions
1/2 green or red pepper
2 tbsp tomato paste
salt to taste
1 tbsp mild paprika seasoning
marjoram, caraway seeds to taste
1/2 l beef or vegetable broth
– How to make Beef Broth –
1 German pickle – optional
2 tbsp sour cream
3 sausages (Frankfurter, Wiener sausage)
Cooking Instructions German Potato Goulash
– Peel potatoes and onions. Chop onions fine, Cut potatoes in smaller cubes.
– Heat lard/oil in a pan, add onions, saute for 1-2 min, then add potatoes. Reduce heat to medium.
– Fry for about 5 min.
– Add tomato paste, mix well.
– Spice with salt, pepper, paprika, marjoram and caraway seeds.
– Add the broth.
– On low heat let simmer covered for 10-15 min.
– Cut pepper in half, remove seeds, cut in cubes. Add to the goulash.
– If you like add the chopped pickle as well.
– Cook for another 10 min.
– Add the sour cream, cut sausages in slices and add to the Goulash.
Serve in 2-3 minutes when sausages are warm.
You Might Like these Gravies from Maggi and Knorr (from Amazon)
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Poached Eggs in Mustard Sauce – Verlorene Eier
This German egg dish – Poached eggs in Mustard Sauce – is coming from the good old times when meat was rare or too expensive. It’s a recipe from grandmothers cooking book and what do you know, it’s still popular. It’s called in German “Verlorene Eier” because the eggs have lost their shell. Some call this dish also “Saure Eier” because you use vinegar.
It used to be a very popular dish in East Germany. It’s a good combination, the poached eggs and the mustard sauce, rounded up with boiled potatoes (we recommend Gold potatoes). Happy Cooking!
Ingredients Poached Eggs in Mustard Sauce
1 small onion
40 g butter
40 g flour
500 ml water
3 tbsp German mustard
– All About German Mustard – How to Use it in Cooking –
1 tsp lemon juice
4 fresh eggs
1 liter water
4 tbsp white wine vinegar
salt, pepper to taste
German Mustard from Develey: So Good!
Cooking Instructions Poached Eggs in Mustard Sauce
– Chop onion fine.
– Melt butter, saute onion until transparent.
– Add flour, mix very well until you get a slightly yellowish substance. Then add 500ml cold water.
– Bring while mixing to a boil.
– Add mustard and lemon juice, spice with salt and pepper to taste.
– Bring 1 liter water to a boil, add vinegar and 1 tsp salt.
– Crack one egg in a cup.
– Very carefully let the egg slide into the boiling water. Repeat with each egg.
– Reduce heat, and let simmer for 5 min.
– Remove eggs with a slotted spoon and place on a plate.
Serve the poached eggs with the mustard sauce and boiled potatoes.
TIPS
This recipe is using a lot of water. Always make sure that you use purified and good water. Here is a recommendation: The Berkey filter.
I am using this filter since a long time and it’s the best water I’ve ever had, and I tried many filter systems. All the water that I need for cooking will be going through this filter. The coffee and tea tastes better, the drinking water has no strange after-taste anymore. The other good thing is, this filter system is portable. So it’s 100 percent hassle free. No special connections needed. And they have good deals. Check it out!
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German Fried Potatoes Berlin Style
This is a recipe for German Fried Potatoes Berlin Style or “Bratkartoffeln Berliner Art” as they make it in the capital of Germany, Berlin. Recommended are potatoes such as the yellow Gold or red potatoes, Russet are cooking too soft and fall apart. Serve with your favorite sausages or Frikadellen (German Burgers). Happy Cooking!
Ingredients German Fried Potatoes
(serves 4-5)
2,5 kg potatoes
1 small-medium sized onion (chopped)
5-7 thicker cut slices of bacon (Speck) and cut in small cubes
salt, pepper, red sweet paprika powder (optional)
butter or clarified butter for frying
Cooking Instructions German Fried Potatoes
– Melt butter in a non-stick skillet.
– Fry chopped onions and cubed bacon until they are light brown.
– Peel potatoes, cut in halves and then in thin slices.
– Add potatoes to onions and bacon and fry them on medium-low heat for about 30 minutes. Turn potatoes as needed. Make sure there is enough grease in the pan. Add more if needed.
– Spice with salt and pepper to taste.
Tip:
If you like the potatoes crunchy dust or turn the potato slices before frying in a bowl with flour; then fry them.
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Rose Hip Jam – Hagebutten Marmelade
Find out how to make this special jam, that is so popular in Germany and you find it in almost any supermarket. Unfortunately not in the USA: Rose hip Jam or “Hagebutten Marmelade”. It’s some work to make it, you need to reserve 2 hours. But the outcome is a jam, that will be more than delicious. Happy Cooking!
More Info on Making Rosehip Jam
Ingredients Rosehip Jam
1.5 kg rose hips
½ lemon, juiced
apple or orange juice as needed
1 kg Gelierzucker – Gelling sugar or regular sugar
1-2 tsp cinnamon to taste
Instructions Rose Hip Jam
– Wash rose hips, cut of stems and blossom. Cut open and remove the seeds (Important – If you don’t remove the seeds, you must press the cooked rose hips through a sieve after the grinding process). Then wash again.
– Add 600-700ml water in a pan and cook them until they are tender, this can be 1 hour.
– Let cool of a bit. Use a so called “Flotte Lotte”, a food mill, to mash the rose hips. (see below) You can also use a grain mill grinder or a metal food grinder. Important is that the rose hips have to be grind very fine.
This should result in about 700 – 800 g mashed rose hips.
Find this Jam on LoveGermanFood.com
– Add as much apple juice is needed to get a creamy liquid. Also add a bit of orange juice, and lemon juice plus cinnamon.
– Now add the sugar, and best is to let sit overnight.
– Bring to a boil and let boil for 3 min.
– Rinse jam jars with boiling hot water, place them upside down on a clean kitchen cloth and while still hot, add the hot jam. Cover with a lid right away.
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Classic German Apple Cake
There must be hundreds of apple cake recipes in Germany. Today I want to feature the Classic German apple Cake made out of base cake (Mürbeteig, short cake), a filling and a top, decorated with almonds and cookies. It takes some time , about 1 hr 45 min until it’s done but it’s worth it! Enjoy this cake with a nice cup of German coffee such as from Tschibo. Happy Baking!
Ingredients Classic German Apple Cake
Base Cake (Mürbeteig)
400 g flour
1 tsp baking powder
200 g butter
2 eggs
150 g sugar
1 dash salt
Filling
75 g raisins
2 tbsp rum or rum flavor
Juice from 1 lemon
1/4 liter apple juice (unsweetened)
75 g almond slivers
1-2 tbsp Vanilla pudding or cornstarch and vanilla extract (depends on how much liquid you get)
2.5 lbs apples
Glaze
50 g powdered sugar
1-2 tbsp lemon juice
powdered sugar for dusting and almond slices for decoration
Baking Instructions Classic German Apple Cake
Make Make Base Cake (Mürbeteig)
– Mix flour with baking powder
– Make flakes from the butter.
– Combine flour, butter, eggs and salt and swiftly knead with the hands until you get a smooth dough.
– Form to a ball, wrap in plastic foil and place for 30 min in fridge.
German Baking Mix for this Base Cake – Mürbeteig
Make the Apple Filling
– Soak raisins in rum (or apple juice with rum flavor)
– Peel apples, remove core, cut in quarters, then small pieces. Drizzle with lemon juice.
– Bring apple juice to a brief boil, add apple pieces and 50 g sugar. Let simmer for about 5 min on low heat.
– Mix pudding powder in some water, whisk well. Add to the apples. Bring to a brief boil (should have thickened the liquid).
– Add raisins and almonds, mix well.
– Pre-heat oven to 200 C / 390 F convection (350F regular oven).
Use some dough for the decorative forms on top of the cake (roll cake and cut out with cookie cutter).
– Roll 2/3 of the dough flat so you get a circle of 32 cm (12 inches) diameter.
– Grease a 26 cm (10 inches) springform and dust with flour.
– Place the circle on bottom of spring form. Press dough around the rim.
– With a fork poke the dough several times.
– Add apples on top.
– Roll remaining dough to a circle with 10 inches diameter. Place this circle on top of apples. Poke with a fork several times.
– Bake for about 50-60 min. Bake decorative forms for about 10 min.
– For the glaze mix powdered sugar and lemon juice until smooth.
– When cake is done spread a thin layer of the glaze over the top.Let dry.
– Dust with powdered sugar (optional).
– Decorate with sliced almonds and the cut out forms (picture shows leaves).
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Truffle Whiskey Cake – German Layered Cake
This truffle whiskey cake is a very special layered cake that could be served for the holidays, a festive occasion or just for the sake of chocolate love.It’s a great cake that you will love. Happy Baking!
Ingredients Truffle Whiskey Cake
1/4 liter milk
500 g semi sweet chocolate
250 g butter, very soft
1 package vanilla sugar
250 g sugar
1 dash salt
4 eggs
100 g corn starch
250 g flour
50 g cocoa, unsweetened
1 package baking powder Dr Oetker
125-150ml whiskey
2 tbsp cocoa for dusting
Baking Instructions Truffle Whiskey Cake
MAKE BASE CAKE
– Chop 100 g chocolate coarsely. Heat the milk, add chocolate and let it melt on medium to low heat. Never bring to a boil!
– Melt the butter (don’t let it become hot!), combine with sugar, vanilla sugar and salt. Mix until bubbly.
– Add eggs one after the other with 50 g starch.
– Combine 50 g starch, flour and baking powder. Sieve into the dough.
– Add the chocolate milk. Mix well.
– Grease a springform (26cm or 10 inches), dust with flour.
– Preheat oven to 175 C or 350F (convection 150C / 300 F)
– Add the dough in the springform, spread even.
– Bake for 50-60 min.Cover if needed with parchment paper if it needs to get dark.
– When done release the form closure, let cool off in the open form.
MAKE THE FILLING
– Chop 400 g chocolate coarsely. Heat heavy cream, add chocolate and let it melt on medium to low heat. Never bring it to a boil!
– Keep it for about 2 hrs cool.
– Cut the base cake one time horizontally.
– Drizzle whiskey on both parts.
– Place a cake ring around the bottom layer.
– Beat the chocolate cream until it’s very creamy.
– Spread half of the cream on bottom layer. then place second layer on top. Spread more cream on top (keep some for the decoration). Even it out with a cake knife so the surface is very smooth.
– Place remaining cream into a frosting bag with star nozzle and squirt 16 tuffs on the surface (1 for each cake piece).
– Keep the cake at least 1 hour in the fridge.
– Before serving dust with cocoa powder.
Tip:
You can add 1 package of Whip it to the chocolate cream (the one with the heavy cream). It will increase the firmness.
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