German Chervil Soup – Kerbelsuppe
Learn today how to make the German Chervil Soup or “Kerbelsuppe” in German. Chervil is a delicate culinary herb used in the German and general European cuisine. It has a mild flavor with a tiny hint of anise; the leaves are curly and look like a bit carrot greens. We use it in recipes such as the “Grüne Sosse” (green sauce- click for the recipe), salads and soups. If you use chervil in a salad don’t use other strong herbs such as chives or green onions, the chervil taste will be overwhelmed. Chervil is also very good in omelets, and for this following soup. If you cannot get fresh chervil you can use dried one but the cooking time would be different (longer). You also can get the seeds and grow chervil in a pot in the backyard or on the balcony. Happy Cooking!
Ingredients German Chervil Soup
4 hard boiled eggs (optional)
2 bunches fresh chervil (4-5 tbsp, chopped)
2 spring onions
1 tbsp butter
400 ml chicken or vegetable stock – How to make Chicken Broth from Scratch –
250 ml cream
1/2 cup creme fraiche or heavy cream
salt and freshly ground pepper to taste
1 dash sugar
1 tsp lemon juice
2 egg yolks, beaten
Cooking Instructions German Chervil Soup
– Wash and dry the chervil on kitchen paper, remove stems and chop finely, keep some of the leaves for decoration.
– Wash green onions and slice them.
– Melt butter in a skillet, saute onions, then add broth and creme fraiche.
– Bring to a brief boil, spice with salt, pepper, sugar and lemon juice.
– Add chopped chervil.
– On lowest heat let simmer for 2-3 minutes, then remove from stove. Let the soup cool off for some minutes
– In a bowl whisk the egg and mix it into the cooled off soup. Don’t bring to a boil again. If the soup should be too cold just warm it.
– Serve the soup in bowls and sprinkle with some chopped chervil.
Optional: Boil eggs, peel and slice them (or in quarters) and place them in the middle of the soup.
These Spätzle combined with Bratwurst makes a Great Meal!
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Gluten Free Vegan Lemon Cake German Style
If you cannot have wheat, eggs or any dairy product this is the cake for you: A Gluten Free Vegan Lemon Cake German Style. It’s very easy to make and a proven German recipe. Happy Baking!
Ingredients Gluten Free Vegan Lemon Cake
300 g gluten free flour
250 ml soy milk, unsweetened
200 g sugar
125 ml sunflower oil
1 package Dr Oetker baking powder, 0.5oz
1 package vanilla sugar 0.3oz – How to Make Vanilla Sugar –
Natural Lemon flavor or juice from 1 lemon and some zest (organic)
Baking Instructions Gluten Free Vegan Lemon Cake
Grease a pound cake form (25 cm or 10 inches) or layer it with parchment paper
Pre-heat oven to 375 F
Combine all ingredients in a bowl and with a hand mixer mix well.
Pour batter into the form.
Bake for about 60 min.
When done let cool off on a cooling rack, then apply the glaze.
Glaze
200 g powdered sugar
3 tbsp lemon juice
some lemon flavor
hot water as needed
Combine with lemon juice, flavor and hot water until you get a thick glaze.
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German Gluten Free Almond Cake
This German gluten free almond cake is for you if you cannot have Gluten.
It is easy to make without needing special ingredients. Happy Baking!
If you cannot get blanched almond slices find them here: Sincerely Nuts Blanched Almonds Sliced 1 LB
Ingredients German Gluten Free Almond Cake
6 eggs (medium)
150 g heavy cream
150 g sugar
225 g powdered sugar
225 ground almonds (almond meal)
20 g almond slices (preferably blanched)
100 g soft butter
Baking Instructions
Make the Topping of the Cake (it’s similar to a pudding)
– Separate eggs.
– In a pan bring heavy cream and sugar to a brisk boil.
– Let cool off a bit, then add egg yolks.
– Beat while adding the egg yolks.
– Warm this cream in a pan until it thickens like a pudding, and important is don’t bring to a boil.
– Cover the surface of the cream right away with a sheet of plastic foil. This prevents that a skin on top will occur.
Make the Base Cake
– Beat egg white until firm, add powdered sugar while beating.
– Add ground almonds.
– Layer a spring form (diameter 26cm or 10 inches) with parchment paper.
– Spread base cake dough on top and bake for 10 min on 150 C or 300F convection (175 C or 350F)
– Let cool off in the form.
– Roast almond slices in a non-stick pan without adding any grease until they are of a light brown color.
– Beat soft butter until creamy, then add egg cream spoon by spoon.
– Remove cake from the form and place on a big enough plate.
– Spread pudding on top and add some almond slices and powdered sugar before serving.
Cake must be chilled for about 1 hour or until it is completely firm.
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German Rotweinbraten – Braised Beef in Red Wine
German Rotweinbraten or Braised Beef in Red Wine is a German dish that is wonderful for the festive/holiday menu. The beef will be marinated for almost one day in a red wine marinade that makes the meat tender, and adds a subtle red wine taste to it. Serve it with your favorite side dish. The best combined with German Spaetzle (speciel pasta) and red cabbage. Happy Cooking!
Ingredients German Rotweinbraten
750 ml red wine like Merlot
3 of each: bay leaves, cloves, star anise
1 tsp black peppercorns
1 kg beef roast (shoulder)
salt and pepper
2 tbsp oil
3 big carrots
2 leek
3 parsley roots
2 tbsp clarified butter
Cooking Instructions German Rotweinbraten
– In a pan bring red wine with spices to a boil, let cool off until it is semi-warm.
– Place beef in a ceramic bowl and cover it with the red wine.
– Marinate it for 23 hours in the fridge (covered).
– Remove from the fridge 1 hour before you cook it.
– Pre-heat oven to 80 C or 200 F and place a fire proof form in the oven.
– Remove beef from marinade, pat it dry, season with salt and pepper to taste.
– In a large pan brown it in hot oil evenly on all sides for about 7-8 minutes.
– Remove form from oven.
– Put meat into the form, and place in the oven.
– Cook it for 3.5 hours.
– When done set meat aside and keep warm, cover it with foil, in oven on a very low temperature.
– Drain the liquid and make the stock.
German Maggi Hunter Schnitzel Sauce
– Just add Mushrooms! – Get it Now.
Make the Sauce (Gravy)
– Mix some potato starch with some cold water (never use hot water because it will clump). The amount of potato starch depends on how much stock you have. Start with a little amount, brin g to a boil, if it has not thickened add some more.
– Add it to the stock. Alternatively you add 2 tbsp tomato paste. The gravy should not be liquid.
– Bring to a boil, reduce heat.
– 15 Min. before the beef is done, wash vegetable, peel it and cut it Julienne style (long, small stripes).
– Saute vegetable in hot clarified butter or just butter for about 2 minutes; spice with salt and peppe to taste.
– Place the vegetable on a plate and place the beef on top.
– Cut beef in slices and serve with the sauce.
Side Dishes
Bread or Potato Dumplings, mashed potatoes or Spaetzle, Brussels Sprouts or red cabbage.
Additional Recipes for Red Cabbage and Spätzle
Find the Red Cabbage Recipe here
Find the Spaetzle recipe here
Contains German Rolls Contains German Spätzle
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German Bread Dumplings with Chanterelle Sauce
Today we have a delicious side dish for you: German Bread Dumplings with a Chanterelle Sauce. These dumplings and the sauce go very well with a steak, a pot roast or schnitzel. Ideal for a festive menu!
Chanterelle mushrooms are very special mushrooms. We call them “Pfifferlinge” in German. Their smell is kind of fruity, similar to that of apricots, combined with a mildly peppery taste. This mushroom is a culinary ingredient and comes from the the French cuisine, but it is popular now throughout many countries.
Chanterelle mushrooms are used a lot for creamy sauces. They are not cheap, and we recommend to use fresh ones when you can find them at your farmers market or super market. Alternatively use dried or canned chanterelles. Happy Cooking!
Ingredients German Bread Dumplings
6 oz chanterelles, fresh or a mix of fresh chanterelles and white mushrooms (6-7 mushrooms)- alternatively use dried chanterelles (see at the bottom where to buy them)
1 onion, small sized
1 tsp butter
1 tbsp flour
250 ml vegetable broth, cold – Make vegetable broth from scratch –
1 cup heavy cream
1 tsp parsley, chopped
1 egg yolk
salt, pepper, nutmeg to taste
Semmelknödel from Dr Knoll or EDEKA in a Convenient Pouch
For the Dumplings
6-7 German style rolls (350 g), 1-2 days old (without a hard crust)
2 eggs
1 tsp butter
2 tbsp parsley, chopped
300 ml milk, warm
IT’S HERE: The GERMAN Oktoberfest Box
Cooking Instructions German Bread Dumplings
Make Bread Dumplings
– Warm milk.
– Cut rolls in small pieces, chop parsley.
– Peel and chop onion fine. Saute one half in butter with parsley for 1-2 min.
– Pour warm milk over rolls, let sit covered for 10 min.
– Mix eggs with salt and pepper, beat them. Add to the bread.
– Meanwhile heat a good amount of water with some salt for cooking the dumplings. Bring to a boil.
– Knead dumpling dough well but not too hard, other wise the dough gets mushy. Add some bread crumbs (1/2 cup or less).
– With moist hands form dumplings (tennis ball size).
– Place dumplings in boiling water and let cook for 15-20 min. Reduce heat a bit.
– Dumplings will float at the surface when done.
Make the Chanterelle Sauce
– Clean both mushrooms very well.
– If you use dried chanterelles you must soak them in water – prepare them per instructions on package.
– Saute them for 2 min in butter, set aside on a plate.
– Saute remaining onions in butter in the same pan. Dust with flour.
– Add the cold broth, bring to a boil, it should be thickened. If not mix more flour or some starch in cold water and add to broth.
– Combine with half of the cream, mushrooms, parsley and spices. Let simmer for 5 min.
– Before serving mix remaining cream with egg yolk, add to the sauce. Don’t bring it to a boil again! Just heat it slightly. Spice if necessary.
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How to Make German Quince Jam Jelly
Learn today how to make German Quince Jam Jelly without the special “Gelierzucker”, the sugar for jams that you only can get online or in special German shops in the USA. In this recipe you would be using regular sugar. It’s been said that the jelly wont get milky and stays clear, and has an intense taste. To make the jelly, you need to make juice first, and the quinces must be very ripe. Ripe quinces are smelling like pineapple and have to be yellow.
Did you know that quinces were common in the USA and grew in the gardens and were used in the kitchen from colonial days through the 19th century, until commercial gelatin and pectin came on the market.
Well, check your local farmers market, maybe you are lucky. If you found quinces let us know. Happy Cooking!
Ingredients German Quince Jam Jelly
5 kg ripe quinces (produce 2-2.5 liter juice)
1 kg sugar
juice from 1 lemon
optional: seeds from 1 vanilla bean
optional: 1 ripe pear, cut in small cubes
Cooking Instructions German Quince Jam Jelly
– With a moist cloth rub the fruit so the tiny brown hair will be removed.
– Cut quinces in 1 inch thick cubes.
– Fill cubes into the juicer, put on a lid, and on high heat bring to a boil (see juice steamer pots below).
– Turn down heat, and let cook for about 80 min.
RULE: 5 kg quinces will make 2-2.5 liter juice.
– Meanwhile rinse jars with boiling hot water, let dry in the oven on 70 C or 160 F. This also keeps the jars stay warm.
— Comes with Quince Jelly! —
MAKE THE JELLY
– In a large pan fill the juice but only 20% (1/5) – per 1 liter juice add the juice of 1 lemon and 1kg sugar.
– Stir well and on high heat let boil for 10 min. Stir some times.
– Do the test by removing some juice to see if it is already jelly like. It’s done when the juice drips very slowly from a spoon.
– Remove pan from heat, and if it is not boiling anymore remove the foam as good as possible.
– Fill the jelly into the warm jars.
– If you should get some bubbles or foam remove with a teaspoon and fill up if needed.
– Place lids on jars, and place them upside down for 10 min.
– Let jars cool off completely before you store them at a cool and dark place like the pantry.
TIPS
This jelly stays good up to 1 year.
You can make the juice the day before, then let cool off during the night, and make the jelly the next day. This should intensify the color.
If you don’t have a special heat juicer you can use a pressure cooker for cooking the fruit (20 min), just add some water, and let drip in a mesh sieve over night.
Recipe/Photo Source
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German Rhubarb Streusel Cake
The German Rhubarb Streusel Cake is a great cake to bake in summer when rhubarb is available. We love this cake for the traditional “Kaffee and Kuchen” time on Sunday!
Rhubarb is used in the German cuisine for compote, pastries, desserts and cakes. Originally rhubarb comes from the Himalaya region and entered during the 16th century Russia then later on other parts of Europe. Rhubarb stays fresh in the fridge, wrap it in a moist cloth or freeze it: Cut in small pieces and place into a freezing bag.
You would never use the leaves as they contain oxalic acid that can cause poisoning if eaten in high amounts like 5kg! Enjoy this German rhubarb streusel cake – Happy Baking!
Ingredients German Rhubarb Streusel Cake
Dough
100 g butter
80 g sugar
1 package Vanilla Sugar Dr Oetker 0.3oz – How to make Vanilla Sugar –
2 eggs
75 g creme fraiche
180 g flour
1 tbsp heaped baking powder Dr Oetker
Topping
1 package vanilla pudding Dr Oetker, 1.8oz – How to make Vanilla Pudding –
40 g sugar
375 ml milk
125 g creme fraiche
Streusel
800 g rhubarb
200 g flour
100 g sugar + 1 package vanilla sugar – 0.3oz
150 g butter, cold
cinnamon to taste, powdered sugar
Baking Instructions German Rhubarb Streusel Cake
– Pre-heat oven to 370 F.
– Wash and peel rhubarb.
– Cut in small pieces, add sugar and let sit for about 30 min.
– Drain rhubarb in a sieve.
– Meanwhile mix all ingredients for the dough, knead well.
– Grease a spring form (diameter 28cm or 11 inches) with butter, sprinkle with flour or breadcrumbs.
– Fill the dough in spring form.
– Bake in pre-heated oven on 180 C or 370 F for 15 min. Don’t turn oven off.
– Mix all streusel ingredients, knead until you get a crumbled dough.
– Make pudding per instructions, let it cool off while stirring.
– Add creme fraiche, spread onto the cake.
– Place rhubarb pieces on top and sprinkle with streusel.
– Place again in oven and bake for 30-35 minutes.
– Let cool off in form.
– Dust with powdered sugar if you like before serving the cake.
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Underberg Recipes – Cooking with Underberg
The tradition of the herbal German digestive “Underberg“ goes way back to a time that we nowadays would call the good old times.
The Underberg story began in the year 1846 when Hubert Underberg married Katharina Albrecht, and they founded the company Underberg-Albrecht at the Town Hall of the German city “Rheinberg” (near Bonn). Years before Mr. Underberg started to develop a drink that was more defined that the regular herbal elixirs from Netherlands and Belgium, he had selected several herbs that had some re-known healing powers. So these herbs had been added to the liqueur.
The selected herbs created a new elixir, and the new brand was born: Underberg, the Herbal Digéstif.
As of today the brand Underberg is in the 5th generation of the family Underberg and it will never change.
Hubert Underberg’s Success
With its uniquely soothing properties and consistent quality the product quickly became very successful. The brand was soon famous throughout the nation, and Hubert Underberg was awarded resounding titles such as Purveyor to the Court. At the World Exhibitions in London, Paris and Philadelphia, the company’s founder won medals for his unique product.
The Tall Glass
At the Paris Exhibition of 1867, Hubert Underberg had the the exclusive 2 cl tall glass made. More than ever, the hand blown glass is now characteristic of Underberg. It is 24cm or 9,5 inches high, and is much taller than any other glasses you would use on a festive table. During WWII production had been stopped temporarily as it was not possible to procure the necessary herbs.
Rheinberger Herbal Digestive
You probably have seen the little 20ml single-portion bottles; maybe in Germany where they sell them in every restaurant or in America even on Amazon. The special little Underberg bottle became famous and from now on, nobody else could sell fake herbal drinks in Underberg bottles. Emil Underberg, a grandson of Hubert, created the Rheinberger Herbal Digestive and until nowadays it is the way how you would enjoy the liquor: out of 20ml bottles.
Underberg is the liqueur you would drink after a good meal and one 20ml bottle is just right. Now you also can use Underberg in some special recipes like the sorbets that are below. In Germany there is an award program ongoing and the glasses are part of it, you cannot buy them in a store; unfortunately the award program has not started yet in the USA. So if you want to make these delicious sorbets, use some tall champagne flutes or glasses.
Click here to see this video; it shows how Underberg is served and why!
Underberg Recipes
#1 Ingredients for 10 Underberg tall glass portions:
250 ml fresh orange juice
1/2 fresh papaya
2 tablespoons sugar
1 1/2 Underberg
#2 Ingredients for 10 Underberg tall glass portions:
100 g blueberries
150 g strawberries
1 apple (grated)
2 tablespoons sugar
1 tablespoon cranberries
3 Underberg
#3 Ingredients for 10 Underberg tall glass portions
3 pureed Golden Delicious apples
2 teaspoons of cinnamon
juice of one lemon
2 tablespoons of sugar
2 Underberg
#4 Ingredients for 10 Underberg tall glass portions:
5 fresh lychees or 1/2 tin lychees without juice
100 g fresh pineapple
100 ml rosehip juice
100 ml ginger syrup
a few peppermint leaves
2 tablespoons sugar
2 Underberg
#5 Ingredients for 10 Underberg tall glass portions:
5 fresh lychees or 1/2 tin lychees without juice
1/2 fresh papaya juice of two oranges
1 piece root ginger
100 ml elderberry juice
2 tablespoons sugar
2 Underberg
Instructions for all Underberg Sorbets
Purée the fruit in a blender or mixer.
Then add remaining ingredients but not the Underberg.
Mix it very well, then add the Underberg while the mixer is running.
Now fill the mixture in the machine (please note manufacturer’s instructions), and your Underberg sorbet is ready to enjoy.
Find Underberg on Amazon – Click here
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