Oktoberfest Creamy Mushrooms – Rahmschwammerl
The popular Munich Oktoberfest comes with many food specialties. One is the so called “Rahmschwammerl” or Oktoberfest Creamy Mushrooms. The classic combination would be to serve with Semmelknoedel – Find recipe here – It’s a delicious meatless alternative, and so easy to make. It’s a dish that can be made throughout the year – Happy Cooking!
Ingredients Creamy Mushrooms
750 g white mushrooms
1 small onion
200 ml heavy cream
4 tbsp cooking oil
50 ml dry white wine
100 g créme fraîche, optional
2 twigs Rosemary
4-5 tbsp chopped parsley
salt, pepper to taste
1 dash sugar
Cooking Instructions Creamy Mushrooms
– Clean mushrooms and cut in quarters or in halves.
– Peel onion, chop fine. Wash herbs, dry on kitchen paper.
– Heat oil in a large pan, add mushrooms and rosemary twigs, brown for 6-7 min.
– Remove rosemary. Add onions.
– Fry for about 2 in.
– Add chopped parsley to mushrooms, then the wine. Set some parsley aside.
– Let cook until wine has evaporated.
– Now add the heavy cream, bring to a brief boil, then add creme fraiche.
– Let simmer for 5 min, spice with salt and pepper to taste.
– Should the sauce be too thin, mix 1 tbsp corn starch with 2 tbsp water and add to the sauce.
– Sprinkle some chopped parsley on top.
—-> RECIPE FOR SEMMELKNOEDEL<—-
The Oktoberfest Box Makes a Great Gift
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Plum Dumplings from Yeast Dough
The Plum Dumplings from Yeast Dough are a classic plum dumpling version and are also called Bohemian or Silesian plum dumplings or “Zwetschgenknödel” in German. If you like to use potatoes instead of a yeast dough CLICK HERE for the recipe. The classic recipe is asking for a sugar cube per plum which will add a special sweetness to the dish. Maybe a bit too much sweetness… Either serve these dumplings with melted butter, ground poppyseeds or a mix of cinnamon and sugar. But a vanilla sauce would also be a yummy addition. Happy Cooking!
Ingredients Plum Dumplings from Yeast Dough
500 g flour
1 dash salt, 1 dash sugar
1 package dry yeast (must be enough for 500g flour or 1 cube fresh yeast)
250 ml semi warm milk
2 eggs
8-10 Italian plums
mix of sugar-cinnamon
melted butter
bread crumbs, natural, no spices
1 sugar cube for each plum
Cooking Instructions
All ingredients should have room temperature.
Make the Starter Dough
– Place some flour into a bowl, make a small mold, add the milk and yeast into that mold.
add salt and mix well.
– Mix in 4 tbsp flour, 1 dash sugar and 1 dash salt.
– Cover with a clean kitchen cloth and let raise for at least 30 min at a warm place until volume has doubled.
– Knead with hands until dough shows some bubbles and you can easily remove it from hands.
– Cover with a clean kitchen cloth and let raise at a warm place until volume has doubled.
– Combine remaining sugar and flour and mix well. Beat eggs with milk and add to to the starter dough.
– Wash hands with warm water and knead dough or use a mixer with kneading hooks.
– Dough is ready when it comes off hands easily and is not sticking to the bowl. If it should be sticky add more flour.
– Let raise for 1 hour. Knead the dough one time really good.
– Remove pits from plums.
– Place in each plum 1 sugar cube – that’s the original style.
– Place flour on a smooth surface and roll the dough 1cm thick. You can cut squares or circles big enough so a plum can be added and closed in.
– Place 1 plum on the dough and close it, then roll to a ball.
– Cover dumplings with a kitchen cloth and let raise for 10 min.
– Bring water with 1 tsp salt in a large pot to a boil.
– Place the dumplings into the water and let cook on lower heat covered for about 10 min.
– Remove them with a slotted spoon.
– Serve with melted butter, a cinnamon-sugar mix, ground poppyseeds or vanilla sauce.
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German Rhubarb Cake with Vanilla Cream
If you see rhubarb in the grocery stores or on your local farmers market you must get some so you can make this delicious German Rhubarb Cake with Vanilla Cream and Streusel on top. The base cake is a simple biscuit topped with a layer of vanilla pudding and Streusel. Happy Baking!
Ingredients German Rhubarb Cake with Vanilla Cream
Base Cake
100 g butter
80 g sugar
1 Package or 0.5oz vanilla sugar
2 eggs
75 g sour cream
180 g flour
1 tsp heaped baking powder
some butter
For the Cream
1 package vanilla pudding
2-3 tbsp sugar or to taste
375 ml milk
125 g sour cream
800 g rhubarb, peeled
For the Streusel
200 g flour
100 g sugar
1 package vanilla sugar
150 g cold butter
cinnamon to taste
some powdered sugar for dusting
Baking Instructions
– Peel rhubarb and cut into small pieces. Add Sugar and let sit for about 30 min.
– Pre-heat oven to 355 F.
– Let drain in a sieve so all liquid will be gone.
For the base cake mix all ingredients very well with hand mixer.
– Grease a 10 inch spring form with butter or use parchment paper. Fill in the dough.
– Bake the cake for 15 min then remove it from the oven (it’s not 100% baked).
For the Streusel combine all ingredients and knead with hands until you get a crumbly dough.
For the Cream make the pudding per instructions (with milk and sugar), while stirring let cool off a bit.
– Add sour cream.
– Spread the cream on the base cake.
– Add the rhubarb pieces and sprinkle with a layer of Streusel
– Bake for 30-35 minutes more.
– Let cool off in the form.
– When released from the form dust with powdered sugar
.
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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.
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Buttermilk Plinsen or Pancakes – From East Germany
The recipe for “Plinsen” or “Blinsen” is a typical recipe from the regions of East and Middle Germany, and they are pancakes, in Russia they call them “Bliny”. These round pancakes are small, even smaller than a pan size. If quark is added you get the “Quarkplinsen” or like in this recipe, you can make Buttermilk Plinsen by using buttermilk (from the region Lausitz). There’s also a recipe for yeast Plinsen (Hefeplinsen) from the region Saxon. These little pancakes are fluffy and taste the best with jam, fruit puree, powdered sugar or apple sauce. Happy Cooking!
Ingredients Buttermilk Plinsen
(serves 4)
4 eggs
300 g flour
500 ml butter milk
1 package vanilla sugar, 0.3oz
– How to Make Vanilla Sugar –
1 dash salt
200 ml sparkling water, unflavored
oil/butter for frying
Cooking Instructions Buttermilk Plinsen
– Combine all ingredients except the water in a bowl. Whisk well.
– Let sit for 30 min.
– Add the mineral water and mix well.
– In a non-stick pan add some oil, sunflower oil would be good.
– Add a spoonful of dough and fry until golden. turn after some minutes.
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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
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Dresden Cheese Cake Eierschecke
The Dresden Cheese Cake Eierschecke is a cake specialty from Dresden, mainly from Saxon and Thuringia. The photo below shows the famous and beautiful cheese store and restaurant “Pfunds” www.pfunds.de. where they sell this cake (see the photo below, showing the cheese chop).
THE HISTORY
Schecke is a cake that is made on a baking tray out of a yeast dough and it is topped with apples, quark or poppy seeds. Tt also has a glaze that is made out of egg, cream, sugar and flour.
Back in the 14th century the Schecke was the name for men clothing and consisted of 3 parts (upper, belt, and lower part). The cake had been named after these men clothes.
The Cake consists of 3 Parts:
The upper layer is a creamy egg yolk with butter, sugar and vanilla pudding; the middle part is mainly a mix of quark, egg, butter and vanilla pudding; the lower part is a dough made out of yeast or a normal mix. That is the Dresdner Eierschecke.
The cake is cut in rectangle pieces or like a tart. You can add raisins, almonds, Streusel or a chocolate glaze. Here is the recipe for you on how to make this cake from scratch. Happy Baking!
Ingredients Dresden Cheese Cake Eierschecke
For the Dough
65 g Butter
50 g sugar
1 egg
1/2 package baking powder, 0.3oz
200 g flour
For the Filling
50 g butter
1 egg
75 g sugar
500 g quark – Alternatives for Quark –
– Make your own Quark – click here –
500ml milk
1 package vanilla pudding, Dr. Oetker – Find it here –
Top Layer
3 eggs, separated
75 g sugar
100 g butter and some butter for greasing the form
Every Year from Nov 1 – Dec 18
Baking Instructions Dresden Cheese Cake Eierschecke
– Combine all dough ingredients in a bowl, mix well.
– You get a crumbly dough. Knead the dough until it is smooth.
– Grease a spring form 10 inches or layer one with parchment paper.
– Fill the dough into the spring form. Spread even.
Make the Filling
– Mix all ingredients for the filling.
– Make the pudding per instructions. Half of the pudding will be added to the filling. Let the pudding cool off until it’s warm, place plastic foil on top, to prevent skin build up.
– Fill the cream on the dough.
– Preheat oven to 300F.
Top Layer
– Separate eggs, then beat egg whites until firm.
– For the topping beat egg yolks, sugar and butter until creamy.
– Ad the remaining pudding; mix well, then add the firm egg white and carefully fold in the cream.
– Place it on top of the filling.
– Bake for 50-60 min on 190 C (convection) 375F
– After 30 min cover the cake with parchment paper or aluminum foil, so the top won’t get brown.
– Let the cake cool off in the form, then release carefully.
Serve with whipped cream…
And a cup of German coffee…
Baking Ingredients You Need (From Amazon)
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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.
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