German Hot White Chocolate – Irresistible
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!
Ingredients German Hot White Chocolate
(4 servings)
750 ml milk
125 g white chocolate
2 tbsp liquor such as Coffee or egg liquor
125 ml heavy cream
ground cinnamon
Enjoy the German Christmas Box Cake
Cooking Instructions
– 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.
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Pan Fried Leberkäse with Spinach
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.
Ingredients Pan Fried Leberkäse with Spinach
500 g frozen spinach
4 eggs
3 larger potatoes
4 slices Leberkäse
1 onion
3 tbsp heavy cream
salt, nutmeg, pepper to taste
Cooking Instructions
– 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.
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Oktoberfest Creamy Mushrooms – Rahmschwammerl
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. It’s a dish that can be made throughout the year – Happy Cooking!
Ingredients Creamy Mushrooms
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
Cooking Instructions Creamy Mushrooms
– 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.
—-> RECIPE FOR SEMMELKNOEDEL<—-
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Plum Dumplings from Yeast Dough
The Plum Dumplings from Yeast Dough are a classic plum dumpling version and are also called Bohemian or Silesian plum dumplings or “Zwetschgenknödel” in German. If you like to use potatoes instead of a yeast dough CLICK HERE for the recipe. The classic recipe is asking for a sugar cube per plum which will add a special sweetness to the dish. Maybe a bit too much sweetness… Either serve these dumplings with melted butter, ground poppyseeds or a mix of cinnamon and sugar. But a vanilla sauce would also be a yummy addition. Happy Cooking!
Ingredients Plum Dumplings from Yeast Dough
500 g flour
1 dash salt, 1 dash sugar
1 package dry yeast (must be enough for 500g flour or 1 cube fresh yeast)
250 ml semi warm milk
2 eggs
8-10 Italian plums
mix of sugar-cinnamon
melted butter
bread crumbs, natural, no spices
1 sugar cube for each plum
Cooking Instructions
All ingredients should have room temperature.
Make the Starter Dough
– Place some flour into a bowl, make a small mold, add the milk and yeast into that mold.
add salt and mix well.
– Mix in 4 tbsp flour, 1 dash sugar and 1 dash salt.
– Cover with a clean kitchen cloth and let raise for at least 30 min at a warm place until volume has doubled.
– Knead with hands until dough shows some bubbles and you can easily remove it from hands.
– Cover with a clean kitchen cloth and let raise at a warm place until volume has doubled.
– Combine remaining sugar and flour and mix well. Beat eggs with milk and add to to the starter dough.
– Wash hands with warm water and knead dough or use a mixer with kneading hooks.
– Dough is ready when it comes off hands easily and is not sticking to the bowl. If it should be sticky add more flour.
– Let raise for 1 hour. Knead the dough one time really good.
– Remove pits from plums.
– Place in each plum 1 sugar cube – that’s the original style.
– Place flour on a smooth surface and roll the dough 1cm thick. You can cut squares or circles big enough so a plum can be added and closed in.
– Place 1 plum on the dough and close it, then roll to a ball.
– Cover dumplings with a kitchen cloth and let raise for 10 min.
– Bring water with 1 tsp salt in a large pot to a boil.
– Place the dumplings into the water and let cook on lower heat covered for about 10 min.
– Remove them with a slotted spoon.
– Serve with melted butter, a cinnamon-sugar mix, ground poppyseeds or vanilla sauce.
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Boiled Potatoes with Radishes and Yoghurt
Are you looking for a delicious spring recipe? Here is one: Boiled potatoes with Radishes and Yoghurt. If you can get the first seasonal potatoes the dish would be more than perfect. Enjoy spring and Happy Cooking!
Ingredients Boiled Potatoes with Radishes
4 Servings
5-6 potatoes, Gold (amount depends on the size)
8-12 radishes (amount depends on size, if you use small ones then you might need more)
salt, pepper to taste
100 cubed ham, bacon or Speck, or Prosciutto
4 tbsp chopped chives
4 small cups of natural Greek yoghurt such as the 5% Fage
4 tsp sparking water
lemon juice to taste
2 tbsp water cress or chopped parsley
1 tsp fresh chopped mint, optional
You will LOVE this German Dill Dressing from EDEKA
Cooking Instructions Boiled Potatoes with Radishes
– Boil potatoes with skin in water until soft.
– Wash and clean radishes, cut in slices then in small pieces.
– Sprinkle with salt and let sit for 5 min.
– Cut Speck in very small cubes and fry in a pan (without adding any grease).
– Let drip on kitchen paper
– Cut chives in very small pieces.
– Combine yoghurt in a bowl with mineral water and mix until it’s very smooth.
– Add radishes, bacon and chives and spice with pepper, salt and lemon juice to taste.
– Peel potatoes, sprinkle with cress or parsley and serve with the yoghurt.
Alternatives
The yoghurt with radishes could be also used as a dip with crackers or cut carrots and celery. For the dip cut the radishes in small stripes.
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Sour Meatballs Danzig Style
Danzig, or in Polish Gdańsk, is a city that has made a lot of history throughout the past centuries. It was and still is a very interesting place and used to be populated by Germans until 1945. From this time many recipes had its origin and others got lost. The good thing is some recipes are still available, and one of these recipes is the West Prussian dish Sour Meatballs Danzig Style. The dish reminds of the Königsberger Klopse but it’s a bit different. The recipe is using Pimento which is originated from the Spanish word “pimienta” (pepper or peppercorn). To most English speaking people the tree is called “pimento” and the berries “allspice”. This recipe is a rare find and I hope you love it. Happy Cooking!
Ingredients Sour Meatballs Danzig Style
For the Meatballs
750 g ground meat beef or pork, or half/half
1 medium-large onion, chopped
t tbsp breadcrumbs (natural, no spices)
1 egg
salt, pepper to taste
For the Sauce
2 tsp flour
2 small onions, cut in quarters
1.5 liter water
3 tbsp sugar
3 tbsp vinegar, eg Hengstenberg with herbs, or the German “Essig Essenz”
salt, pepper to taste
6 piment corns (Allspice)
2 bay leaves
2 tbsp butter
1 egg
Cooking Instructions Sour Meatballs Danzig Style
– Chop onion fine.
– Combine egg white with meat, onion, breadcrumbs, salt and pepper.
– Knead well until you get a dough that allows to make balls.
– Form small to medium size and round balls from the meat.
– In a larger pot bring onions with water, sugar, vinegar, bay leaves and piment to a boil.
– Add a dash of salt.
– Place each meat ball on a spoon and place carefully into the water. Reduce heat.
– Let meatballs simmer on low-medium heat for about 15 min, then remove with a slotted spoon.
– Keep warm and keep the broth. Remove the spices.
Make the Sauce
– Heat butter, sieve flour over it and add 1 liter of the broth. Whisk consistently until a brief boil, reduce heat and let boil for 10 min.
– Spice with vinegar, sugar, salt and pepper to taste.
– Beat the egg and add to the sauce – Make sure the sauce is NOT boiling. Turn off the heat.
– Add the meatballs to the sauce and let simmer on for 5 min.
Serve with boiled potatoes, that’s the classic side dish for the meatballs.
Good Source for German Style Meats & Sausages
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Kratzete – Swabian Sweet Specialty
This German dish called Kratzete reminds a lot of Kaiserschmarrn but is slightly different. It’s served mainly, and if not only, in the region of Swabia in Baden-Württemberg, a state in southwest Germany bordering France and Switzerland. The pancake batter will be torn apart while cooking and the result ate smaller pieces dusted with powdered sugar. Happy Cooking!
Ingredients Kratzete
3 medium-large eggs
250 g flour
1 dash salt
1 tsp sugar
400 ml milk
clarified butter
cinnamon-sugar mix or powdered sugar
Cooking Instructions Kratzete
– Separate eggs.
– Combine yolks with flour, salt, sugar and milk and mix until smooth.
– Beat egg whites firm and fold into dough.
– In a non-stick pan heat some clarified butter.
– Add little portions of the dough and bake like pancakes. Before they are done tera them apart into smaller pieces, and bake until finished.
– Keep warm i n the oven until all dough is done.
– Dust with powdered sugar or a mix of cinnamon and sugar. If you like serve with apple or plum compote or apple sauce.
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German Old Fashioned Beef Stew
Try this German Old Fashioned Beef Stew and you will be surprised how tasty it is. It is spiced with some exotic spices but this makes the difference to all other stew recipes. For sure this stew makes a great family dinner, or make it for festive occasions and Sunday lunches. The recipe is from the medieval times, around 1300, from Viandier de Taillevent, a recipe collection from the Middle Ages. Taillevent was a master cook to Charles V, which gave him extensive experience in serving French nobility. In German we would call it “mittelalterlicher Rindseintopf oder Gulasch”. Happy Cooking!
Ingredients German Old Fashioned Beef Stew
1 kg beef stew
100 g Speck (german bacon)
2 onions
1 garlic clove
½ liter red wine (fruity note)
3 cloves
2 tbsp lemon juice
3 carrots
1 tsp of each ginger, ground and cinnamon, ground
1 dash cardamom
salt, pepper to taste
some beef broth if needed
Cooking Instructions German Old Fashioned Beef Stew
– Cut Speck into very small cubes, place in a non-stick pan and on lower heat fry so all grease will be liquid.
– Peel onions, garlic, chop fine, add to the bacon. Fry until onions are transparent.
– Slice or cut carrots into smaller pieces.
– Add the meat that you need to cut into cubes if it is not already cut.
– Brown the meat on high heat evenly.
– Spice with salt and pepper to taste.
– Place cloves in a small sachet, add with wine to the meat.
– 30 min before cooking time has ended add the carrots.
– Cover with a lid and let simmer for about 90 min (depends on the meat quality).
– Add lemon juice and spice with the remaining spices.
If the fond should be too thick add some beef broth and bring to a brief boil.
Serve with red cabbage, ribbon pasta, Kroketten, mashed potatoes, dumplings or Spätzle.
Good Source for German Style Meat & Sausages
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