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.
Share the Recipes:
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
Share the Recipes:
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.
Share the Recipes:
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
Share the Recipes:
Halloween Recipe Big Foot Feet
One of our favorite recipes: the Halloween recipe Big Foot Feet! It looks scary and funny! You don’t have to be an artist to make these feet. Perfect Halloween party food – your guests will love it! Happy Halloween!
Ingredients Halloween Recipe Big Foot Feet
makes 1 foot
1 kg ground beef, turkey or chicken
2 onions
1 egg
4 garlic cloves
bread crumbs natural, no salt or herbs
salt, black pepper, Hungarian paprika powder (mild or hot) to taste
1 tbsp instant broth
2 tbsp ketchup
chili sauce or red edible color
Cooking Instructions Halloween Recipe Big Foot Feet
– Cut onion in half and cut from each half a 1 cm thick slice – this is the bone on top of the foot.
– From the outer layer of the onion cut toe nails.
– Chop the remaining onion in small cubes, garlic cloves as well.
– Mix ground meat with egg, spices and ketchup.
– On a sheet of baking paper create 2 feet out of the meat.
– Pre-heat oven to 200 degrees C or 350 F.
– Add chili sauce on top (cut off part of the foot) so it looks like blood, place 1 onion slice on top.
– Cut the onion in small pieces and place them as nails on top of the toes.
– Cook the feet for 30 minutes – 10 minutes before the end, add some more chili sauce on the top of the foot.
Enjoy your feet warm or cold with baguette bread, potato salad, french fries or pasta with tomato sauce or mustard. These feet taste cold as good as hot!
source
Share the Recipes:
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.
Share the Recipes:
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.
Share the Recipes:
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.
Share the Recipes:
>>> Get Our NEWSLETTER <<<
ORGANIC SPICES
MOST POPULAR RECIPES
Herbs & More
Get Our Newsletter
Authentic German Christmas Cookie Recipes
Authentic German Soup Recipes
