Tag

german

Browsing

Glühwein (German Mulled Wine) is a great hot beverage to have outdoors on a cold evening with good friends. Spiced to perfect and sweeter than wine, this concoction is heart-warming around the Holiday season. Glühwein is a 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 heartwarming drink. My husband is German, and his whole family enjoys every year going to the Christmas market while sipping on that comforting spiced-up wine. It makes you forget about the cold, and dipping your nose into the cup (yes, they drink this in a cup) makes you think of those perfect Christmas memories. The Spices The secret to a good gluhwein finds itself in the spices. I suggest some mix here, with lots of cardamom, but you could modify it slightly to…

Experience the True Tradition of Bavarian Pretzels (Brezel) Crafted with Lye! Indulge in a Delightfully Soft and Moist Interior, Encased in a Delectable Brown Crust and Generously Sprinkled with Coarse Salt. Indulge in a Just-Baked Bavarian Pretzel, with its Irresistible Fluffiness within and a Perfectly Salty Exterior. In the birthplace of Pretzels, Germany, these twisted pieces of bread are known as “Brezel,” while in English, we enjoy them as “Pretzels.” The authentic way of making them needs a light lye bath to give this brown colour to the Pretzels and this special Coarse Food-Grade Salt. 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…

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…

A vinegar-based coleslaw with caraway seeds, a tad of apple juice to sweeten things up, loads of carrots, and a secret ingredient the Germans use: caraway seeds! It will become your favourite coleslaw, plus ultra healthy without all that mayo. Vinegar-based coleslaw is the first salad I’ve ever loved, and it’s so healthy when no mayonnaise is used… As a child, back in Canada, I used to go to this popular roasting chicken place called Rotisserie St-Hubert. When ordering, they always ask you,” coleslaw creamy or traditional?” I always took the “traditional one,” which I tried to imitate in this Coleslaw with Caraway Seeds recipe with some hidden German magical touch of caraway seeds. A German’s Secret Ingredient Then, I met my husband, a guy from Munich, Germany. Also, it is a place where they do spectacular coleslaws or “kraut salad,” as they call it. They make a few variations, for…

EN