Authentic German Pasta Salad
If you ever wanted to make a German salad for your party, we have the right recipe for you: The Authentic German Pasta Salad. This salad is super easy to make and tastes so much better than the ones you can buy in the super markets. Does not contain any sugar and is the best when using organic vegetables. Happy Cooking!
Ingredients Authentic German Pasta Salad
1 cup Elbow pasta – I used the one made out of 100% durum
2 spring onions
2-3 mini cucumbers
5 tbsp green peas and 5 tbsp sweet corn (frozen)
salt, pepper, sweet paprika to taste
1 dash nutmeg
1 tbsp greek natural yoghurt and 1 tbsp mayonnaise
3 tbsp sun flower oil and 3 tbsp vinegar (white or red wine) – I used the German 13 herbs vinegar
1-2 tbsp lemon juice
2 small tomatoes or 10 cherry tomatoes
2 tbsp parsley, chopped
The Best with German Vinegar
Cooking Instructions Authentic German Pasta Salad
– Bring water with some salt to a boil.
– Cook pasta per directions (normally it takes only 4-5 minutes).
– Drain pasta.
– Peel cucumbers, cut in small pieces.
– Cut tomatoes and spring onions in small pieces.
– Combine in a bowl peas, sweet corn, tomatoes, cucumbers, spring onions with spices. Mix well.
– Add drained pasta, mix well.
– Mix mayonnaise with yoghurt, oil and vinegar and add to salad.
– Spice again to taste.
Let sit for 15 minutes in the fridge before you serve this delicious summer salad with Bratwurst, Frikadellen (burgers) or with any grilled meats fresh from the BBQ. Tastes awesome with a steak or grilled chicken breasts.
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German Potato Salad Recipe from Swabia
This is an authentic German potato salad recipe from the South of Germany, Swabia, the region around Stuttgart, Freiburg and Karlsruhe. Every traditional inn or restaurant (Gasthaus) serves this potato salad either in combination with a mixed salad or just plain. We call it in German “Kartoffelsalat”.
This German potato salad recipe is one of my favorite salad recipes. My mother used to make the best German potato salad. She would boil the potatoes, then let them cool off completely before she sliced them. This is the trick.
Of course German potatoes are different and you buy special potatoes for potato salad. Per my experience the Gold potatoes are the best for this salad. Every time I used Russet potatoes it failed to be a good salad. Make sure the potatoes don’t get too soft. For the German potato salads the potatoes will be peeled after they had been cooked. The best is to peel them when they are still warm. Happy Cooking!
Ingredients German Potato Salad Recipe
(serves 6-8)
1,5 pounds cooked potatoes (preferably Gold potatoes, yellow)
500 ml beef or vegetable broth – How to make Vegetable Broth –
1 medium sized onion
1/4 cup sun flower oil (taste neutral oil)
1 tbsp German mustard (optional)
1/4 cup vinegar (white or red wine vinegar, preferably German vinegar)
salt, pepper, nutmeg to taste
chopped parsley or chives
Cooking Instructions German Potato Salad Recipe
– Boil potatoes with skin.
– While potatoes are boiling chop onion finely, place into a big bowl.
– Combine inions with oil, vinegar and mustard, mix well.
Hengstenberg Vinegar
– Pour 250ml (half of the amount) HOT beef or vegetable broth (use instant powder or make it from scratch) over it.
– When potatoes are done remove them from the water, peel, and let cool off.
– Cut into very thin slices (potatoes must not be hot).
– Add them to onion broth and mix well with a wooden spoon.
– Add more broth if necessary; the salad should NOT be too dry (you should hear a smacking sound while mixing) and should NOT be swimming in broth.
– Add salt, nutmeg and pepper to taste.
– Let salad sit for some time to see if it will be still moist (potatoes soak the liquid fast), add more broth if needed.
– Add the chopped parsley or chives on top.
This German potato salad tastes delicious as a side dish with the famous German “Wienerschnitzel”, Leberkäse, Hot dogs, Wiener sausages, Bratwurst, Bockwurst, Weisswurst, or fish fillet. Makes a great side dish for a summer BBQ.
TIPS
– Buy yellow potatoes called Gold; if possible use organic potatoes.
– Don’t use soft and floury potatoes as they will get too mushy such as Russet.
– Using home made broth would be the best or bouillon (cubes) Made in Germany without MSG.
– Don’t use chicken broth.
– Mayonnaise is not an option for this salad.
– Always peel the potatoes when they are cooked. In Germany we never leave the peel on the potatoes for a salad or mashed potatoes.
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Marrow Bone Dumpling Soup – Markklösschensuppe
The marrow bone dumpling soup, or as we call it “Markklösschensuppe”, is a classic German soup that you will love. The soup consists of two parts which is the beef broth and the marrow bone dumplings. Enjoy this soup as the starter for a festive menu or just as a main dish – Happy Cooking!
Ingredients Marrow Bone Dumpling Soup
500 g stewing beef (osso bucco)
2 thicker marrow beef bones
vegetable for the broth: 1 leek, 2 carrots, 1 bay leave, 1/2 celery root or stems, parsley root
6 peppercorns, 3 cloves, 1 smaller onion
1.5 Liter cold water
4 tbsp chopped parsley
50 g bread crumbs, natural, without spices
40 g marrow (beef)
1/2 roll (preferably German style)
1 egg
salt, pepper and fresh grated nutmeg to taste
chopped chives for the broth
A German Care Package without a Subscription – So convenient!
Cooking Instructions Marrow Bone Dumpling Soup
Make the Broth
– Remove the marrow from the bones, and keep in a small pan.
– Wash and cut leek, celery, carrots, parsley root in rough pieces.
– Poke cloves into the peeled onion.
– Place bones and meat in a pan with about 1.5-2 liter cold purified water. Bring to a brief boil, then reduce heat to low.
– Add the veggies, bay leave, peppercorns, and onion, and let simmer on low heat for about 2-3 hours, depending on the meat.
– Should there be foam remove foam with a slotted spoon.
– Remove bones and meat from the broth, drain the broth and spice with salt, pepper and nutmeg.
Make the Dumplings
– Cut the bone marrow into small pieces and melt it in the pan. Let cool off a bit.
– Soak the roll in water, then when it’s saturated squeeze the water out.
– Combine roll with egg, breadcrumbs, 2 tbsp chopped parsley and the melted marrow.
– Spice with a hint of nutmeg.
– Bring the broth to a boil.
– Make 1 dumpling and test it in the boiling broth. It it won’t fall apart, form small dumplings with the dough. Would the dumpling fall apart, add more breadcrumbs.
– The dumplings are done when they swim at the surface.
– Let them simmer in the broth for 10 min.
Add chopped chives to the broth and serve it with the dumplings.
Tip: You want to get a clear broth, so never have the broth boiling or it will get milky.
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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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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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