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german

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drinks

Glühwein (german mulled wine)

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german mulled wine christmas

This traditional german drink is magical… especially outdoors; the famous Glühwein (mulled wine). Spiced aroma and heart warming holiday drink perfect to forget the cold. This warm and spiced wine is made to be taken outside, at the christmas market but it could also just be outside after a winter activity or to welcome guests over with this heart warming drink. My husband is German and his whole family enjoy every year going to the christmas market while sipping on that warm and spiced up wine. It makes you forget about the cold and dipping your nose into the cup (yes… a cup) makes you think of those perfect christmas memories. In Germany, they always use cups to serve the gluhwein, this way you can hold it better. Taste, taste, taste The secret to a good gluhwein finds itself into the spices. I suggest some mix here, with lots of cardamom but you could…

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breakfast

Bavarian Pretzel

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Bavarian pretzel

Authentic Bavarian Pretzel (Brezel ) recipe made with lye is traditional! A fluff and moist interior with a flavorful brown crust covered with big salt. There is nothing like a freshly cooked Bavarian Pretzel, warm and fluffy on the inside and firm and salty on the outside. In Germany, the home of pretzels, those knotted bread are spelled with a “B” (Brezel), while in English, it’s a “pret”zel with a “P” and a “T”. The Origin of Pretzel The precise origin of the pretzel isn’t clear, but what is clear is; its history is an extremely old one. From around Early Middle Ages, it made an appearance in paintings. Some say an Italian monk invented the famous pretzel to eat on Lent fasting. Its form reminded him of his arms joining to pray, and the three holes of the bread were the Holy Trinity. Others say it was a baker prisoner who had to perform…

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Main Meals

Mushroom sauce and Kale Knödel

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mushrooms knodel german

On my way back from vacation in Germany, I had to use the next week to try out some of my favorite German recipes. German cuisine is often related to meat and potatoes, well this recipe is no exception. Knödel is a potato dumpling quite popular in Central Europe, although they call it Klöße in northern Germany. Usually for this particular recipe they would make a semmelknödel (bread dumpling) with it, not a potato one. I wanted to experiment more with the potato knödel, this week I’ve already done my first knödel with a beer beef stew which turned out great, although a bit too fluffy. This time I’ve changed the potato for a more waxy or “a less starchy” one which resulted in having to add lots and lots of starch and semolina. Conclusion: use potatoes with the most starch that you know of for those recipes, a russet potato for…

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germany

German Cabbage Roll (Krautstrudel)

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GERMAN CABBAGE ROLL (KRAUTSTRUDEL)

German Cabbage Roll, called Krautstrudel in German, is a crunchy filo dough rolled up around braised cabbage with bacon bits. Usually served with a simple horseradish-dill sauce! When you think of strudel, you probably automatically picture a sweet apple strudel. Am I right? Well in Central Europe they make some great savoury ones too! You can find some pumpkin, spinach, sauerkraut and more strudel types here and there. This German Cabbage Roll is a braised cabbage with bacon bits served with a delicious homemade horseradish-dill sauce. The Dough The original dough to cover the strudel is usually a thin and elastic puffy dough. Although, for this recipe, I’ve used stacked phyllo sheets with a light spray of olive oil on each sheet. I like the flakiness of the phyllo, plus it contains way less butter than the flaky puff dough. The only thing with phyllo is to make sure you overlap the sheets so…

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Main Meals

German beer beef stew with Knödeln

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German beer stew beef knodel

Coming back from holiday in Germany and I got myself some nice cooking books, my german isn’t so good yet, so it takes forever to understand a single recipe. But the one recipe I’ve always wanted to reproduce is the famous Knödel. This potato dumpling is in so many meals up in Germany or Central Europe for that matter, it’s accompany to perfection any meal with some type of gravy or sauce, even soups. There are tons of different styles of Knödel, for example with mushrooms, meat, spinach, etc. Also, I don’t want to make the easy kind Knödel made with bread or eggs… no…no… I want to learn the difficult one made just with potatoes (cooked and raw). I have to say in those 3 books I bought, I took the version of this recipe that had the most steps. I’ve learn this isn’t so easy to make so better be…

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