Old Fashioned Silesian Streusel Cake
Silesian Streusel Cake – The Silesian cuisine covers also a part of the German and Polish cuisine. It was always a cuisine of a border area, therefor you find several influences of other areas such as Austria, Saxon or Bohemia. In the Germany of today you still can find this special cuisine in the county of Goerlitz.
In the local restaurants and cafes they serve typical Silesian dishes like poppy seed strudel or Silesian paradise (also called Himmelreich). The Streusel Cake below is a traditional cake and in Silesian dialect it is called “Straeselkucha”.
More recipes to come such as the popular cake “Poppy Seed Strudel” or “Neisser Konfekt” (ginger cookies with or without chocolate). Stay tuned and Happy Cooking!
Ingredients Silesian Streusel Cake
450 g flour, all purpose
1 package dry yeast
1 cup warm milk
50 g melted butter
50 g sugar
1 egg, 1 dash salt
German Baking Mix for a Yeast Dough Cake – So Easy to Make!
Filling
200 g butter
200 g sugar
3 eggs
1 kg quark – How to make Quark–
1 package vanilla pudding, Dr Oetker
Streusel
350 g flour
200 g sugar
little bit of cinnamon
200 g butter
Baking Instructions Silesian Streusel Cake
Make the Dough
– Place all ingredients in a bowl and knead them until you get a smooth dough. The dough needs to be soft but not sticky.
– Let sit covered with a kitchen cloth for about 30 minutes.
Quark Filling
– Beat butter, sugar and eggs until bubbly.
– Add quark, then vanilla pudding powder, mix well.
Streusel (Crumbles)
– Mix flour, sugar, cinnamon and butter and with your hands makes the crumbles.
– Grease a deep baking tray.
– Roll the dough and place it on the baking tray; make the edges somewhat higher.
– Spread the quark filling over the dough and sprinkle Streusel evenly on top.
– Bake for about 30 minutes on 180 C or 355 F.
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Asparagus with Herb Butter
Learn how to make a very simple dish: Asparagus with Herb Butter. It can be made with white or green asparagus. The special herb butter is either made from scratch (see recipe link below) or you can use the popular herb butter seasoning from EDORA. In any case enjoy this simple meatless dish – Happy Cooking!
Ingredients Asparagus with Herb Butter
(serves 4)
28 white asparagus (alternatively green)
1 tsp salt and sugar
100 g butter
60 g herb butter
Cooking Instructions
- Peel asparagus.
- Place 7 asparagus on a large sheet of parchment paper. Repeat with remaining ones. You won’t cook them all at once.
- Sprinkle with some sugar and salt.
- Melt 100 g butter and drip over the asparagus
- Fold the parchment paper so the asparagus is been in a package.
- Place the packages on a baking tray and cook for 40 min on 200 C or 390 F (cooking time may vary as it depends on the thickness of the asparagus). You may want to test if they are done.
- Meanwhile make the herb butter – Go to the Recipe –
- When done place each package on a plate and open it. Pour the melted herb butter evenly over the asparagus.
- Serve with fresh baguette.
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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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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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Basic Homemade Mayonnaise Recipes
Homemade mayonnaise is very easy to make. This mayonnaise is complete natural and so much healthier than the one from the shelf. No additives, no preservatives and high fructose syrup! Actually it is so easy to make that I asked myself: Why did I buy mayonnaise all the times?
It gets really easy with a stick mixer and is done within some minutes.
Ingredients Basic Homemade Mayonnaise Recipe
250 ml sunflower oil
1 egg – 1 tbsp vinegar – 1 tbsp mustard
salt and pepper to taste
Cooking Instructions Basic Homemade Mayonnaise
– Important: All ingredients should be having room temperature, don’t use them directly from the fridge.
– Combine all ingredients into a mixing bowl.
– Place top of stick mixer on the bottom of the bowl, then turn it on. Don’t turn it on and mix it.
– Mix it for a while when you see that there are thicker parts at the edge of the bowl; turn it off and release.
If you like you can add 2 tbsp quark or sour cream which adds some “light” touch to the mayonnaise.
Vegan Mayonnaise Recipe
50 ml soy milk, natural
150 ml sunflower oil or any neutral oil
salt and pepper to taste
optional: garlic cloves, vinegar, mustard
Mix soy milk and oil with a stick mixer until it is creamy then add the spices as desired.
Mayonnaise with Cashew Nuts
225 g Cashew nuts, unsalted
55 ml water
1 tbsp German mild/medium mustard
2 garlic cloves
salt and turmeric
1 tbsp oil -if needed
Soak cashews in water for at least 1-2 hours. The nuts should become really soft so you can mix them with all other ingredients by using a stick mixer. Mix them until you get a smooth cream. Place for 5 min in fridge and then enjoy this exotic mayonnaise.
Traditional Mayonnaise
2 egg yolks
1 tbsp lemon juice
1 tbsp mustard medium
300 ml sunflower oil
salt, white pepper to taste
Cooking Instructions
– Have all ingredients at room temperature.
– Mix egg yolks, lemon juice, mustard, salt and pepper very good, then add the oul first drops then a thin stream while whisking continuously. You will see when everything goes right that the cream gets thicker and thicker. At this point it is done. Spice if necessary a bit more.
Tips
– If the milk won’t mix with the oil add a little bit of lemon juice.
– Make sure the ingredients have room temperature.
– add some fresh herbs like basil, parsley, chives, thyme or rosemary to the mayonnaise.
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German Dark Beer – Secrets Revealed
German Dark Beer – Traditional Bock Beer
In Germany the dark beer is called “Bock Beer” which is sweet, relatively strong (6.3%–7.2% by volume); a lightly hopped lager.
Originally it was known to be a dark, malty, lightly hopped ale that was first brewed in the 14th century by German brewers in the Northern German town of Einbeck.
The Einbeck style was later adopted by Munich brewers in the 17th century and adapted to the new lager style of brewing.
Due to their Bavarian accent, citizens of Munich pronounced “Einbeck” as “Ein Bock” (“a billy goat”), and thus the beer became known as “Bock”. You can regognize this beer visually with a goat on the bock beer labels.
Color: Clear, and color can range from light copper to brown, with a bountiful and persistent off-white head.
Taste: Malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate carbonation and no astringency. The taste is rich and toasty, sometimes with a bit of caramel.
If you google “Bock Bier” you can find all kinds of online shops that sell some German brands and also some American versions. I personally would prefer the German versions.
There are different versions of the Bock Beer:
German Dark Beer – Maibock
This bock beer is paler and a more hopped version, and is generally served at the popular German spring events such as the May festivals.
German Dark Beer – Doppelbock
This is a stronger and maltier version – 7-12%. The alcohol amount has doubled too, hence the name: Double Bock.
Doppelbock was first brewed in Munich by the Paulaner Friars, a Franciscan order founded by St. Francis of Paula.
Taste: Intensely rich and malty, with some toasty notes, and possibly some alcohol presence as well. The darker versions may have a chocolate-like or fruity aroma. The alcoholic strength is noticeable.
Color: Not a clear beer. The color is ranging from dark gold, for the paler version, to dark brown with ruby highlights for darker versions. It has a large, creamy, persistent head.
Visit the page of Einbeck Beer
Eisbock
This is the strongest and most alcoholic, full bodied malty beer in the German bock tradition. The bock or Doppebock beer will be frozen and the blocks of icy water that form to concentrate alcohol and flavor are removed.
Taste: Full bodied, very malty. There is no hop aroma or flavor, alcohol and malt dominate.
Color: Amber to dark brown.
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