German Filled Potatoes – Authentic Potato Dish
German Filled potatoes are a great alternative to baked potatoes which are very popular in the USA. The filled potatoes are easy to make and the most work does the oven! Happy Cooking.
Ingredients German Filled Potatoes
(serves 6)
6 big potatoes
2 tbsp olive oil
200 g bacon (or alternatively German Speck)
1 smaller onion
1 red pepper
250 g firm tomatoes
250 g white mushrooms
2 tbsp chopped parsley
4 tbsp creme fraiche or heavy cream
some butter, salt, pepper to taste
Cooking Instructions German Filled Potatoes
– Potatoes need to be very clean, wash them and brush them, pat dry.
– Cut 6 matching pieces of aluminum foil and brush oil on it.
– Wrap potatoes loosely in it.
– Bake in pre-heated oven on 250 C or 450F for 35 minutes.
– Meanwhile cut bacon in small cubes and fry it on medium heat until grease had melted
– Chop onions, add them to the bacon and saute them until transparent.
– Chop red pepper; bring water to a boil, place tomatoes into hot water for 1 minutes then with a sharp knife take off the skin.
– Cut them in quarters, remove green parts, cut in cubes.
– Wash mushrooms and cut them in halves or quarters or slice them.
– Add tomatoes and mushrooms to onions and saute it for 3 minutes.
– Chop parsley fine (needs to be dry).
– Add cream to the veggie mix.
– When potatoes are done remove some from the inside of the potato to make some space for the filling. Add the filling.
– Brush some melted butter around the potato edges.
– Place them again in the oven and let bake for another 15 minutes.
Serve them hot!
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White Asparagus with Shrimp Hollandaise Sauce
Asparagus with Shrimp Hollandaise is a great dish for an entree or as a main or side dish. The German recipe is using crab butter and I could not find it to purchase but it is not difficult to make it. Happy Cooking!
Ingredients White Asparagus Shrimp Hollandaise Sauce
1kg white asparagus
1/8 liter asparagus water (the water from boiling)
Sauce Hollandaise – Find the recipe How to make it –
100 g butter
25 g crab butter (see recipe below)
100 g fresh shrimps
Cooking Instructions White Asparagus Shrimp Hollandaise Sauce
– Prepare and boil asparagus; make sauce Hollandaise per instructions and use the asparagus water for the package.
– Add butter and crab butter to sauce bit by bit.
– Pour lemon juice over shrimps and add to sauce, don’t bring the sauce to a boil.
Pour sauce over asparagus and serve hot.
How to make Crab Butter (Krebsbutter)
125 g butter
75 g crab meat, chopped
1 tbs lemon juice
salt, pepper, paprika powder (sweet) to taste
– Have butter for some time at room temperature so it is soft; then beat foamy, add all ingredients and mix thoroughly
– Place butter on aluminum foil and form to a roll, place for 2 hours in the fridge until it is firm.
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German Filled Pancakes
German filled pancakes are a classic German dish that can be varied in many ways. This recipe is with a mushroom-onion filling. But you can use some ham or zucchini, ground meat or green and red pepper. If you like enjoy it without the filling and add some maple syrup, jam or a cinnamon-sugar mix. Happy Cooking!
Ingredients German Filled Pancakes
250 g flour
1 tbsp salt
2 eggs
400 ml milk
butter, oil for frying
Cooking Instructions German Filled Pancakes
Dough
– Sieve flour into a bowl, add salt, milk, eggs and mix well.
– Heat enough butter in a skillet and pour some batter into it, pancakes should be thin, so don’t use too much batter.
– Fry on each side.
– Take aside and keep covered in the warm oven.
Mushroom Onion Filling
– Heat butter in a skillet.
– Slice mushrooms, chop onions and parsley; add to skillet and saute for 5 minutes on medium heat.
– Spice with black pepper and salt to taste.
– Grate some cheese.
– Place one pan cake on a plate, add the mushrooms and some grated cheese. Roll and place for 1-2 min in hot pan, so the cheese will melt.
Serve right away.
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German Snack – Potato Hotdogs
Learn how to make the German snack – Potato Hotdog, a recipe from the German region Thuringia – Thüringen. As you can see on the photo every potato contains one Thüringer Rostbratwurst which is a spicy sausage from Thuringia. The sausage is 15–20 cm long and thin in shape, traditionally grilled over a charcoal fire and enjoyed with mustard and a roll or bread. The name Thüringer Rostbratwurst is also recognized as a PGI under EU law.
Triggered by the discovery in 2000 of an account entry of 1404 first mentioning the Bratwurst in Thuringia in the town of Arnstadt, the association “Friends of the Thuringian Bratwurst” was founded in 2006. In the same year, the association established the Erste Deutsches Bratwurstmuseum (First German Bratwurst Museum) in the village of Holzhausen. A two-meter-high wooden monument of a Bratwurst in a bun on a local traffic roundabout advertises the museum.
When I found this recipe I thought that this is a great recipe if you like sausages and potatoes. This recipe is using the small Thuringian sausages of about 5 inches length. It is great for children, parties and dinners. Easy to make. I find them mostly at Trader Joe’s. Happy Cooking!
Ingredients German Snack – Potato Hotdogs
(serves 4)
8 small sausages, such as Thüringer or Thuringian (amount depends on how many potato hotdogs per person, this recipe covers 2 for each person) – Find the best Thuringian bratwurst at www.bavariasausage.com
8 medium size potatoes (yellow, waxy)
1 package instant sauce such as pepper sauce (see below)
1 tbsp instant vegetable broth
1 cup of heavy cream and 1 cup milk
1 cup water, salt to taste
200 g grated cheese such as Gouda or Swiss cheese
some chili powder
butter
mushrooms, green pepper
Cooking Instructions German Snack – Potato Hotdogs
– Peel potatoes, wash them and with an apple corer make a whole in the middle of each potato.
– Fill each potato with a sausage.
– Grease a fire proof form with butter and place the potatoes in it; choose a higher form with a lid as the sauce will come to a boil in the oven.
– Wash vegetable and cut it into small pieces.
– Make the sauce with heavy cream, milk, water and spices and when it is done pour it over the potatoes (follow instructions).
– Add the vegetable to the sauce.
– All potatoes should be covered with the sauce.
– Pre-heat oven to 180 C or 350 F and bake the potatoes for about 45 minutes.
– Remove lid, sprinkle the cheese on top and bake it for another 15 minutes until cheese is melted and shows a nice crust.
Serve it with lettuce.
picture source: chefkoch.de
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German Filled Plum Cookies for the Holidays
German Filled Plum Cookies Plum are wonderful for the holidays! They are rectangle shaped German Christmas cookies that iare filled with plum jam or as we call it in German “Plaumenmus”. The German plum jam is thicker and richer than the usual jam and of a darker color but it tastes incredibly good. For this German recipe you should get the German Pflaumenmus otherwise the cookies won’t taste as the ones in Germany. Happy Baking!
Ingredients German Filled Plum Cookies
2 tbsp flour
1 tbsp cinnamon
6 tbsp plum jam (preferably German “Pflaumenmus”) – – How to make Plum Butter –
Dough
150 g cold butter
75 g powdered sugar
225 g flour
1 egg yolk
1 dash salt
Baking Instructions German Filled Plum Cookies
For the dough:
– Cut butter in cubes.
– Place butter cubes, powdered sugar, flour, egg yolk and salt in a bowl and mix it with the kneading hooks first, then knead it with hands (have hands dusted with flour) until you get a smooth dough.
– Wrap dough in foil and place it at least for 30 minutes in the fridge.
– Take 100 g from the dough and knead it together with cinnamon and 2 tbsp flour until you get crumbs.
– Take half of remaining dough an droll it to squares (25 x 25 cm or 10 inches x 10 inches).
– Spread half of the plum jam on dough and by using a dough roller (or ravioli cutter with wavy edges) cut 14 “diamond” shaped rectangles (each 5×13 cm or 2.5 x 5.5 inches).
– Sprinkle half of the crumbs over the jam.
– Do the same with remaining dough, plum jam and crumbs.
– Place the rectangles on a baking tray and bake them for 15-20 minutes on 175 C or 350 F.
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Filled Coconut Macaroons
Filled coconut macaroons are German christmas cookies that will beat the regular coconut macaroons. The recipe is using candied lemon peel which is very common baking ingredient in Germany during the holidays. It is available in the USA but the ones I found contain chemical preservatives which alter the taste. The good thing is there is a way to make candied lemon peel at home – Click here How to make candied orange and lemon peel
Happy Baking!
Ingredients Filled Coconut Macaroons
(makes 35 pieces)
80 g white baking chocolate
20ml heavy cream
20 g butter
15 g citronat – not available here in the USA, use mixed peel Find it at: Paradise Old English Fruit and Peel Mix, 8 Ounce Tubs (Pack of 6)
1 tbsp lemon juice
2 tbsp Batida de Coco (or Coconut Liqueur)
20 g roasted coconut (grated and unsweetened)
Dough
4 egg white
130 g fine sugar
140 g grated coconut
30 g flour
Baking Instructions Filled Coconut Macaroons
– Chop baking chocolate and melt it by using double-boiler method; let it cool off a bit .
– Heat butter with heavy cream until butter is melted; mix it with the chocolate and add liqueur, citronat or mixed peel, lemon juice and grated coconut; mix it well and keep it in the fridge for 1-2 hours. The cream should be firm but not too firm as you need it to fill into a frosting bag.
– Beat egg white until firm; add slowly the sugar and beat for another 2 minutes until it is so firm that you can cut it.
– Add roasted coconut (roast grated coconuts in a skillet without fat until they are light golden brown) and flour to the egg white, and fill it into a frosting bag.
– Place a baking sheet on a baking tray and squirt spiral shaped heaps of 4 cm (2 inches) size (keep a distance in between).
– Bake macaroons in preheated oven 15-20 minutes on 160 C or 320 F; let the oven door open by putting a wooden spoon between the door. After the baking time turn off the oven and let macaroons dry in the oven for 1 hour.
Filling
– Cut macaroons with a bread cutting knife in 2 halves and spread 1/s tsp of the cream on one half, place the other half on top and let them firm at a cool place, not in the fridge.
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Authentic German Tiramisu Cake
We all know the famous Italian dessert Tiramisu, and in Germany it is very popular too. We found a recipe for a German Tiramisu cake that is irresistible. The Tiramisu cake has a filling for which you use Mascarpone, Espresso and Amaretto. Try this awesome recipe and bake the cake for your next dinner party, use it as a festive menu dessert or a candle light dinner for Two – Happy Baking!
Ingredients Tiramisu Cake
Biscuit Base Cake
5 eggs
150 g sugar
100 g flour
50 g ground almonds
Filling
4 sheets gelatin, white
4 egg white
100 g sugar
500 g Mascarpone
1 tbsp lemon peel (organic lemon)
50 ml cold espresso coffee
4 tbsp brandy
4 tbsp Amaretto (optional)
2 tbsp cocoa powder, unsweetened
Baking Instructions Tiramisu Cake
– Pre-heat oven to 180 C or 350 F
– Grease a spring form or layer it with baking paper.
Biscuit
– Separate eggs; beat egg white until firm.
– Beat egg yolks with sugar and 2 tbsp warm water until creamy. Place firm egg white on top, sprinkle flour and almonds on top then mix everything carefully.
– Fill it into a spring form. Bake it for 40 minutes; let it cool off.
Filling
– Soak gelatine in water; beat egg yolks with sugar until creamy; add Mascarpone and lemon peel.
– Drip gelatine into the cream while stirring.
– Cut biscuit in half and place the first half on a cake platter.
– Mix brandy with Amaretto and coffee and drip the first half of the biscuit with the liquid; add half of the Mascarpone cream.
– Place second half of the biscuit on top, drip remaining liquid on it and place the cream on top, spread all around the cake.
– Keep the cake for at least 4 hours in the fridge and before serving dust with cocoa powder.
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Authentic German Kale Soup
German Kale Soup: “Grünkohl” or Kale is a typical German vegetable which is used in many German recipes for seasonal fall or winter recipes. Frozen kale is very convenient for making a soup; use it fresh or frozen, and keep on mind that the cooking time for kale is always quite long. If you cannot get frozen kale, fall or winter is the season to find fresh kale in almost any supermarket.
Tips: Select only kale with crisp dark leaves; avoid bunches with limp, wilted, or yellowed leaves. Kale can be stored for several days in a plastic bag in the refrigerator crisper; sometimes you can store Kale even for more than 1 week.
If you use fresh kale for this recipe wash it well. Discard any limp or discolored leaves, and cut away tough stems. Shred, chop, or cook whole (cut large leaves in half). Happy Cooking!
Ingredients German Kale Soup
3 small onions (300 g)
30 g butter or clarified butter
600 g kale (frozen, chopped)
1 1/2 l vegetable or beef broth – How to make Vegetable Broth –
100 g bacon or German Speck
3 tbsp instant mashed potato powder or 1 grated potato
1/8 l heavy cream
salt, pepper to taste
Cooking Instructions German Kale Soup
– Peel onions, chop them fine, and sauté half of them in butter until transparent.
– Add frozen kale and fill it up with broth; let it simmer for 50 minutes on low heat.
– Cut bacon in cubes; in a pan fry it without adding any additional grease.
– Add the remaining onions and sauté them until transparent.
– Add the potato powder to the kale and bring it again to a boil; add the cream, spice with salt and pepper.
– Before serving the soup sprinkle the bacon-onion mix on the soup.
Serve with fresh bread and butter.
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