Leipziger Allerlei Recipe – German Vegetable Dish
Leipziger Allerlei is a German Vegetable recipe that makes a delicious side dish. This German recipe is an original recipe from the German city Leipzig that you will love.
Leipziger Allerlei contains of fresh peas, carrots, asparagus, mushrooms or morels. You also can add green beans, cauliflower, or kohlrabi. The classic recipe adds additionally river shrimps and shrimp butter. But it is not necessary at all to add crabs and crab butter which is hard to get in the USA. The original recipe comes with different veggies and a sauce that contains crawdads or crayfish, craw-butter and little bread dumplings. It should be served with fresh ingredients from mid may to end of June. And it is being said that it used to be a dish fro the poor (Arme-Leute-Essen).
A Legend tells…
Beginning of the 19th century after the Napoleon wars they wanted to protect the wealthy city of Leipzig from tax collectors and beggars. The town chronicler Matthus Hempel recommended: „Let’s hide the bacon and only serve vegetables. Who will come to us shall get a cup of vegetable broth instead of meat. Hence, the beggars and tax collectors will go to Halle and Dresden.”
Another source suggested that vegetable from Leipzig is the second course in a festive menu, and only fresh spring vegetable shall be used for making it.
In Germany you can buy the dish frozen or canned.
The photo below shows the recipe with shrimps. I like this recipe because it has this variety of vegetables and that’s why it is a great side dish for any meat dishes with a gravy or not. Happy Cooking!
Ingredients Leipziger Allerlei
1 small cauliflower
250 g of each: white asparagus – green beans – green peas (fresh or frozen)
250 g carrots (small ones)
250 g mushrooms or morels (fresh or dried)
50 g butter
30 g flour
½ liter vegetable broth (or instant) – Find Veggi Broth from Maggi here –
3 tbsp heavy cream,
25 g butter or crab butter
4 tbsp chopped parsley
salt, nutmeg, sugar, white pepper
Cooking Instructions Leipziger Allerlei
– Wash the vegetable.
– Break cauliflower apart.
– Peel asparagus and cut in 2 inches pieces.
– Clean beans and cut them in smaller pieces.
– Peel fresh peas; cut carrots in smaller pieces.
– Wash slice mushrooms. If you use dried mushrooms prepare them per instructions (soak in water).
– Boil every vegetable separate in water (with some salt added) until the vegetable is somewhat soft (al dente, that means it needs to be a bit crunchy).
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– Drain the boiled vegetable and keep it warm (Cover with foil).
– Melt butter and add flour, stir continuously to avoid clump building, then add vegetable broth and bring to a brief boil. Reduce the heat to low.
– Add heavy cream and butter, spice with salt, nutmeg, white pepper to taste and a dash of sugar.
– Now combine the vegetable with the sauce.
– Serve in a warm bowl or on a warm platter. Sprinkle with chopped parsley and/or chervil.
Serve it with your favorite meat dish.
How to Make Crab Butter – Go to Recipe
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Bavarian Pork Roast with Beer Gravy & Semmelknodel
This is not just a perfect Bavarian Oktoberfest or fall meal that you will love! It’s for any season. It’s served in Bavarian restaurants throughout the year. The Bavarian Pork Roast comes in a beer gravy and is served with bread dumplings (Semmelknödel) and Bavarian cabbage or red cabbage. Happy Cooking!
Ingredients Bavarian Pork Roast
2 kg pork roast, preferably with the slab
caraway seeds, coarse salt, pepper to taste
3 medium sized onions
2 medium sized potatoes
1/4 celery, root
1 leek
1 liter dark beer
1,5 liter beef broth – How to Make Beef Broth –
For the Dumplings
500 g 2 days old German style rolls (should be Wheat rolls)
3 eggs
250 ml semi-warm milk
1 medium sized onion, chopped
parsley, chopped
salt, pepper, nutmeg to taste
Cooking Instructions Bavarian Pork Roast
Pre-heat oven to 175 C or 350 F convection (regular oven 195 C or 380F).
– If the roast has the slab, with a sharp knife cut it diamond-shaped.
– Rub in a good amount of the coarse salt (but not too much!), caraway seeds and a little bit of pepper.
– Place the roast, slab side should face upwards, into a dutch oven.
– Pour 1/2 liter of boiling hot beef broth over the meat and place in oven.
– Let cook in oven for 1 hour.
– Cut onions in half, then quarter and quarter again.
– Slice leek, cut carrots in cubes.
– Add vegetable to the roast. Pour in 1 liter boiling hot broth.
– Let cook for another 2 hours. Pour several times some broth from the pan over the roast.
– 30 min before roast is done increase heat to 220 C or 420 (broiling heat) and pour the beer over the roast. It’s done so you get a nice crust. This process is very short. Watch it so it won’t get black.
– Remove the roast from the pan, and slice it with a sharp knife.
– Drain the roast juice, thicken if necessary with tomato paste or 1 tsp corn starch mixed in some water. You also can squeeze the soft veggies through a sieve and add to the gravy.
Make the Bread Dumplings
– Cut the rolls into fine slices.
– Bring water with some salt in a pan to a boil. Pan should be big enough so 8 dumplings can float next to each other at the surface.
– Pour the warm milk over the rolls. Mix with hands.
– Chop onions and parsley fine.
– Add parsley, onions and eggs to the rolls, mix well.
– Spice to taste, let sit for 2-3 min.
– Moisten your hands and form about 8 dumplings.
– Place the dumplings one after the other into the boiling water.
– Reduce heat and let simmer for about 20 min.
– Remove with a slotted spoon and serve right away.
You Might Like these Gravies from Maggi and Knorr (from Amazon)
Serve the roast with the dumplings, Bavarian cabbage or RED CABBAGE
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Valentine’s Day Breakfast Eggs
Valentine’s Day Breakfast Eggs – Surprise your beloved one on Valentine’s Day with a special breakfast that contains heart shaped toast bread with eggs and rosemary butter. Learn how to make the rosemary butter from scratch. Happy Cooking and Happy Valentine’s Day!
Ingredients
50 g soft butter
1/2 tbsp chopped fresh rosemary
salt, pepper to taste
4 eggs
8 slices white toast
Cooking Instructions
– Make Rosemary Butter: Mix soft butter with rosemary and salt, beat until foamy.
Make the Toast:
– Spread the rosemary butter on all toast slices
– With a heart shaped cookie cutter cut out hearts on 4 toast slices. You get heart shaped pieces and slices that are cut out (like a frame). Place these slices on a slice of toast that is not cut out.
– Place the double toast slices on a baking tray layered with parchment paper.
– Place each egg first into a bowl, then place it into each heart shaped toast.
– Bake in pre-heated oven for about 10 min on 350 F.
– Spice the egg with salt and pepper to taste.
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German Rum Pot Muffins Recipe
When the Rumtopf is done you can serve the fruit in different ways. One is to make German Rum Pot muffins – a perfect way to use the rum dripping fruit.
Rumtopf is a German dessert that is served during the winter months. It is a mixture of various kinds of fruit, rum and sugar that is in a large stoneware pot (the rum pot) and will be matured for several months until the fruit is very soft and completely saturated with rum.
Making a Rumtopf is easy you just need to be patient and don’t eat it before it has reached the final result after 2-3 months.
You can use many fruit for the Rumtopf – Click here to Go to the Rumtopf recipe – Happy Baking!
Ingredients Rum Pot Muffins
60 g butter
50 g sugar
1 package vanilla sugar 0.5oz
50 g potato starch or Mondamin
70 g flour
1 egg
1/2 tsp baking powder
125 g fruit in rum
50 g quince jelly (Gelee) – alternatively red currant or apricot
paper forms for muffins
Cooking Instructions Rum Pot Muffins
– Mix sugar, butter, vanilla sugar and egg and beat until bubbly.
– Mix flour, starch and baking powder and add to dough.
– Let the fruit from the rum pot drip and add to the dough.
– Place muffin forms into a muffin tray.
– Fill forms 2/3 with dough.
– Bake in pre-heated oven on 160-180 C or 375 F for 20-25 minutes.
– Heat quince jelly and when it is liquid (don’t bring it to a boil) spread over the muffins.
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German Egg Liqueur Made from Scratch
If you ever wanted to find out how to make the German Egg Liqueur, here’s the Recipe. The German Egg liqueur, or “Eierlikoer” in German, is a traditional German liquor that you can buy from Verpoorten, the most popular Dutch brand for egg liqueur.
You can enjoy the egg liqueur pure in small liqueur glasses or use it as an ingredient for cakes and desserts. It is delicious as a topping for chocolate or vanilla ice cream and in Germany you can even buy German egg liqueur ice cream in ice cream parlors and frozen in the supermarket. We have two recipes for you. Happy Cooking!
Ingredients German Egg Liqueur Recipe
(for 1 bottle 0,7l or bottle of 0,5 l content – entirely 1,2 liter)
6 egg yolks
250 g powdered sugar
0.5 liter heavy cream
1 package or 0.9oz vanilla sugar – How to make Vanilla Sugar –
250 ml dark rum, 54% (you can use Schnaps, cognac or brandy instead, 40%)
Cooking Instructions
Eigelb, Puderzucker und Vanillezucker werden mit einem Mixer schaumig geschlagen. Dann werden die Sahne, der Rum und der Alkohol (Apotheke) hinzugefügt, und alles wird zusammen nochmals geschlagen. Fertig ist der Eierlikör und kann in die Flaschen gefüllt werden. Er hält sich im Kühlschrank gut 1/4 Jahr.
– Rinse bottles with boiling water and let dry completely.
– Beat egg yolks, powdered and vanilla sugar with a hand mixer until foamy
– Slowly add the heavy cream and rum.
– Again beat the liquid very thoroughly.
– Fill in bottles – keep the liquor in the fridge (is good for 3 months).
Recipe Vanilla Egg Liqueur
5 egg yolks
125 g powdered sugar
200 g heavy cream
100 ml white rum
2 tsp vanilla extract
– Mix egg yolks and powdered sugar with the hand mixer for 10 min (highest level).
– Add heavy cream and beat for another 7 min.
– Add rum and vanilla; mix for 3 min, then fill in clean bottles as described above.
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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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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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