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This is one of countless sheet cakes that are baked throughout the summer with alternating, just ripe fruits. The best known are apple and plum cakes, but also the crumble cake, whether dry or with a fruit stuffing, is one of them. The basis is usually a simple yeast dough, but it also works with a sponge cake dough. Since the fruit topping is also baked, only firm types of fruit such as the various types of plums or apples and pears...
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A new recipe for an old idea. Potato soup is probably as old as there are potatoes in Germany. At first it was an ornamental plant and the above-ground part was thought to be poisonous, which is true for the Solanine alkaloid.
Nobody knows if the legend is true, that Friedrich II. the Great let grow potatoes, and then watched by soldiers who had eagerly looked in the other direction when the surrounding peasants had stolen the...
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This is a traditional preparation with a long history and was named after the district of Hamburg, Finkenwerder. There are two types of the preparation. In one, the meat is removed with a knife from the bones, stuffed with bacon or ham cubes and then cooked in the oven. With the other method the fish is fried in the pan and covered with Nort Sea shrimp and bacon cubes.
The shrimp actually don't belong in the dish according to the...
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This is an example of countless recipes that are typical for the cold season in Germany. This has less to do with the Sunday soup that is served before the roast. It's a hearty stew full of meat, vegetables, and either potatoes or pasta. Really suitable for getting the cooled bones in the body going again. If you use enough meat bones for this, of course the broth for the Sunday soup is also enough from the recipe, as well as many...
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A hunter's schnitzel in Germany is usually a pork schnitzel from the upper, lower shell, back or neck. When breading, the meanings divide depending on the area. In many areas it must be breaded, in other areas a schnitzel with sauce is just not breaded.
Hunter's sauce is also available in countless varieties with mushrooms, chanterelles or dried forest mushrooms. You can cook it with or without bacon, with or without cream. 2...
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This is the most German way to enjoy raw meat. There's tartar, raw minced beef, known internationally. In Japan, they have tataki, meat that's briefly cooked all over but still raw inside. Raw minced pork, however, is probably only available in Germany, and then only in certain regions.
Let's move on to the capital, Berlin, where it's known as chopped stippe, then as a Mettbrötchen in the Ruhr area and even as far as Hesse.
I live...
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This is a kind of basic recipe for fruit punch of all kinds. Fruits of the season are marinated in white wine overnight and then infused with sparkling wine. In the past, schnapps was still heavily used for the good mood. Since this usually causes a strong hangover with a headache the next morning, it will not be done anymore. 6 glasses Ingredients:
500 g of strawberries, the stalk removed and halved or
500 g sweet cherries, pitted
1...
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In contrast to "Fleischsalat", sausage salad is only dressed with vinegar and oil or a vinaigrette. The main distribution is in southern Germany below the "Weißwurst" equator, the river Main. The most widespread is the sausage salad described here, but there are also countless variations such as with Regensburg sausages in Bavaria or with black pudding in the Swabian region. 4 servings Ingredients:
600 g bologna fine or coarse or a...
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Basically, the Frankfurter Schnitzel is simply a large pork schnitzel with Frankfurt green sauce. The usually served side dish is fried potatoes and also a seasonal salad or vegetable.
In restaurants, the green sauce is usually served separately in a sauce boat so that the breading of the schnitzel does not become soft. At home, if you serve the whole thing immediately after serving, you can also put the sauce on the plate. 2...
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The dirty potatoes are a Palatinate specialty made from fried potatoes, mixed with home-made black pudding and liver sausage. You need very strongly seasoned sausages like in the Palatinate and southern Hesse.
I expanded the whole thing a little more towards a farmer's breakfast by mixing in eggs. 2 servings Ingredients:
2 tablespoons oil
400 g potatoes cooked the day before, peeled and sliced
1 large onion, cut into strips
200 g...
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