HOW TO MAKE QUARKKEULCHEN (RECIPE)

Quarkkeulchen is a sweet main dish made of mashed potatoes and quark. This dish is also prepared with flour and egg. Some recipes include lemon peel to the ingredients to give a better aroma. This dish is similar to gedadschde which is a dumpling made of potatoes and flour too. The size of the dough depends on the preference of the the maker, sometimes less than the size of a palm.  Quarkkeulchen is also considered as pancakes only thicker than the usual American pancakes we know. Many kinds of sauce can be served with this cake but the commonly used ones are the apple sauce and vanilla. If you are a mother with little kids, this one is perfect for you because the kids love it. Jams can be used for the sauce so if your kids ask for jams, you can grant their request. Some recipes use nuts and raisins for the ingredients and that is okay but mind if there is someone who has an allergic reaction to the nuts. I am not sure if you would like it for dessert, but to me, it is almost perfect for dessert because of its sweetness. Quarkkeulchen is like universal meal because you can literally prepare this one for breakfast, lunch or snack.  Here is the recipe i would like to share with you:


    image source: wikipedia.org

HOW TO MAKE QUARKKEULCHEN (RECIPE)


1 hour

Ingredients:
16 ounce cooked mashed potatoes
16 ounce quark
20 tablespoon all-purpose flour
sugar (5 tablespoon but you can adjust the amount depending on you taste)
cinnamon
1 egg
oil for frying

Preparation and Step by Step Cooking/Baking Procedure:
1. In a bowl, combine together mashed potatoes, flour, egg and quark. Mix perfectly to form dough.
2. If the dough is too thick, you can add the mixture with milk, if too thin and runny, add flour.
3. On a lightly floured table or board, scoop a part of the dough and make it a ball.
4. Using a spatula, gently press the ball to make it flat and thin as much as possible. Do the process for the rest of the dough.
5. In a skillet, heat oil. Fry the dough until golden brown.
6. Remove the cooked Quarkkeulchen from the skillet and put on a paper towel to remove excess oil.
7. Serve with apple sauce or maple syrup.

HOW TO MAKE GANSEBRATEN (ROAST GOOSE RECIPE)

Gänsebraten is actually roast goose which is traditional in Germany. Making this dish is a bit tricky, that is why many countries with German immigrants have barely heard of it. In Germany, Gänsebraten is very popular because there are so many goose in there. Goose is also part of chinese cuisine so If you are living in a place where there is a chinese community, that is a good news because I am sure you can find goose in there. Gänsebraten is prepared and stuffed with onions, chestnut, marjoram and some spices. Apple can also be found in Gänsebraten. If you do not know how to prepare the live goose, then i suggest that you just buy the dressed and cleaned one to get rid of mistakes when cleaning and preparing the goose.  What I am going to share with you is not my recipe but it can help you to make your first Gänsebraten because I made some changes to the recipe so that the beginners can easily cook this dish and to make it from being tricky to easy. Here is the recipe:

                                image source: wikipedia.org


HOW TO MAKE GANSEBRATEN (ROAST GOOSE RECIPE)

Ingredients:
(for the goose)
1 adult size goose, dressed and cleaned (about 4 kilograms)
2 teaspoon salt
2 teaspoon freshly ground pepper

(for the stuffing)
1 1/2 cup of dried apple (chopped)
16 tablespoon apple juice
8 tablespoon brandy
1 teaspoon dried marjoram
2 tablespoon lemon extract
1 medium size fresh apple (chopped)
1 onion (chopped)
1 tablespoon olive oil

(for the sauce)
16 tablespoon chicken broth
fuit juice
salt and pepper to taste
roast drippings
2 tablespoon all-purpose flour

Preparation and Step by Step Cooking Procedure:
1. In a pan, heat apple juice, add the dried fruit. Bring to boil.
2. Add the brandy and set aside. Let rest for 8 hours.
3. After hours, separate the dried fruit from the juice. Set aside.
4. In a pan, heat oil and saute the onion. Add the frsh apple and cook until tender.
5. Add the lemon extract and marjoram. Remove from heat and set aside.
6. Set the oven to 450 degrees F.
7. Spread the goose with salt and pepper both inside and out.
8. Fill in the cavity with the stuffing, then close with cotton twine to keep the stuffing from falling out.
9. Place the goose on the tray with the breast turned downside.
10. Roast the goose for 2 hours then turn it upside down and roast for another 2 hours until cooked. If the goose is fat, you may want to consider it roasting a bit longer.
11. In a saucepan, combine together all the sauce ingredients. And heat while stirring simultaneously. Remove from heat and transfer to a saucer.
12. Separate the fillings from the goose and put in a serving bowl and platter.
13. And serve sauce.

HOW TO MAKE GANSEBRATEN (ROAST GOOSE RECIPE)

HOW TO COOK LEIPZIGER ALLERLEI (RECIPE)

Leipziger Allerlei is a German vegetable dish which is very popular in Germany, Austria, Hungary and Denmark. This dish is very similar to what the Filipinos called Chop Suey. Almost the same process of cooking and same ingredients. I think the only difference is the name. But since this is German version of this dish, we are going to make the traditional Leipziger Allerlei or if not, at least to make it close enough to the original recipe. This dish I think originated in Leipzig, I am not sure, I just think about the name so I think this dish originated in Leipzig that is why it is named after the place. There are so many kinds of vegetables or combinations of vegetables that can be used for this dish. You can experiment on this one because the possibility of using the ingredients is almost endless but the key vegetable ingredients for this dish is the carrots, broccoli, cauli flower, young corn, string bean, chayote, mush room, etc. Here is the recipe:


    image source: wikipedia.org

HOW TO COOK LEIPZIGER ALLERLEI (RECIPE)

 Ingredients:
200 grams edible mushroom (sliced)
1 cup of green peas
1 bundle of Baguio beans/Green beans (cut)
1 large stalk of brocoli (cut into pieces)
2 cups of carrots (chopped into cubes)
200 grams Sayote/chayote (sliced)
1 small cabbage (cut into desired pieces)
1 medium size onion (chopped)
4 cloves of garlic (minced)
½ cup chicken broth
¼ cup cornstarch
Salt to taste
1 teaspoon ground pepper
Vegetable/cooking oil
2 teaspoon of fish sauce
¼ cup of water

Preparation and Step by Step Cooking Procedure:

   1.  In a pot, heat oil. Saute garlic and onion until the garlic

turned brown.
    2. Add the mushroom and stir-fry for 2-3 minutes.
    3. Add the green beans, green peas, sayote, carrots and fish sauce.
    4. Add the broth.
    5. Simmer for 3 minutes.
    6. Add salt and pepper. Check the saltiness.
    7. Add the remaining vegetables and stir for another 3 minutes.
    8. Add water and cornstarch. Stir thoroughly until the sauce is

thickened.
    9. Transfer in a bowl and serve.

HOW TO MAKE STECKRUBENEINTOPF (RECIPE)

Steckrübeneintopf is a German term for Turnip stew and it is not that hard to make. Mothers in Germany know very well how to prepare and cook this dish because it is a traditional food in Germany most specially when winter is coming. Meat is part of this dish but you can use almost all kinds of meat. You can use chicken, lamb, beef or pork. And even the processed ones like sausages can be used. Commonly used meat in Germany for this dish is the bratwurst because that is the common meat that is always being used for many kinds of dishes in Germany.


    image source: wikipedia.org
HOW TO MAKE STECKRUBENEINTOPF (RECIPE)

Ingredients:
half a kilo pork (cut into serving pieces)
8 ounce bacon bits
1 large onion (chopped)
1/4 cup butter
5 cups vegetable broth
2 1/2 pounds turnip (diced)
1 large size carrots (diced)
1 small celery root, diced
1 pound potatoes (peeled and diced)
2 tsp fresh marjoram (chopped)
5 tablespoon heavy cream
2 pieces bay leaves
1 teaspoon savory herb
1/4 cup chopped fresh parsley
salt
ground pepper

Cooking Procedure and Preparation:
1. In a pot, melt half of the butter, saute bacon until brown.
2. Add pork and stirfry until browned. Add onions and saute. Add some salt and pepper.
3. Remove the mixture from the pot. Melt the rest of the butter in the same pot.
4. Add all the vegetables and stir-fry until tender-crisp. Add the vegetable broth and simmer for half an hour.
5. Add marjoram, bay leaves and savory herb and simmer for another 15 minutes.
6. Add salt and pper according to your taste. Transfer in serving plates and put some heavy cream over it and garnish with chopped parsley.
7. And serve.

HOW TO MAKE STECKRUBENEINTOPF (RECIPE)

HOW TO MAKE LEBKUCHEN (RECIPE)

Lebkuchen is one of the very famous gingerbread. It is a traditional bread in Germany most especially in Nuremberg. Many types of Lebkuchen has been created because it can be made with many possible ingredients. Mass production of this bread for commercial purposes began in 14th century when a league for bakers was created in Germany. Some of many lebkuchen types is the oblated which is prepared and baked on a wafer and soft cookies. Another is the Elisen, known to be the finest of its kind for it includes marzipan for its ingredient. Honey became widely used for this bread because honey was one of the very important products in Germany. Nuts and jams are also found to be used in baking this bread. What I am going to share with you is the starter recipe, good enough for the first timers who wish to make this bread. Here is the recipe:



    image source: wikipedia.org
HOW TO MAKE LEBKUCHEN (RECIPE)

Ingredients:
4 eggs (plus 1 egg yolk for the glaze)
16 tablespoon sugar
32 spoon all-purpose flour
1/2 teaspoon baking powder
2 1/2 cups almonds (ground)
1 teaspoon cinnamon
4 tablespoon orange peel (shredded)
a pinch of cloves
a pinch of nutmeg
a pinch of allspice
38 pieces of almonds (skinned)

Preparation and Step by Step Baking Procedure:
1. In a mixing bowl, combine eggs and sugar. whisk until foamy.
2. In another bowl, combine flour with baking powder. Mix perfectly.
3. Combine flour and egg mixtures, add the orange peel, almonds, cloves, cinnamon, nutmeg and allspice. Mix perfectly until dough forms.
4. Put in a tray with cover and put in a fridge for 2 hours.
5. Preheat oven to 350 degrees F.
6. On a lightly floured board, Spread and roll out the dough into 1 1/2 centimeters thick and cut into 5 X 8 centimeter rectangle.
7. Lay the dough on cookie sheet.
8. In a small bowl, combine egg yolk with 1 tablespoon of water and whisk a little.
9. Spread the egg yolks on top of every cookie dough.
10. Decorate the cookie dough with almonds.
11. Put in the preheated oven and bake for 20 minutes or until the cookies turn light brown.
12. Remove from oven and let rest to cook down.
13. Serve with East Frisian tea.

HOW TO MAKE LEBKUCHEN (RECIPE)

HOW TO MAKE GRUTZE (GRUETZE RECIPE)

Rote Grütze or Gruetze is a delicious dessert made of fruit. It is famous in Northern part of Germany, Poland and even Denmark. This is a counterpart of Kissel which is actually a pudding made of fruits. The traditional Gruetze has red currants and raspberries in it but this dessert has evolved somehow and manage to adopt many changes like contaning seasonal fruits, anything that is good for making jam. But many people who make this dessert do not use strawberries and I don't know why. I do not want to try strawberry though. Since this dish is a kind of pudding, starch is a necessary ingredient. Accompanied with milk or cream is the best serving this dish. Some people especially the Americans use vanilla sauce or maple syrup. I tried them and I can say it was delicious too. Making this dessert requires just the basic knowledge in baking, but if you do not know how to bake, then it is alright, that is why i made this tutorial for the starters. Here is the recipe:


    image source: wikipedia.org


HOW TO MAKE GRUTZE (GRUETZE RECIPE)

Ingredients:
(for the pudding)
1/4 cup sugar
12 tablespoon grape juice (I used welsch)
1/4 cup Kirschwasser
3 tablespoon red wine
3 tablespoon cornstarch
3 tablespoon cold water
16 ounce mixed berries

(for the maple sauce)
1 teaspoon maple syrup
1 teaspoon vanilla extract
8 tablespoon fresh milk
5 tablespoon heavy cream
2 tablespoon sugar
2 egg yolks

Preparation and Step by Step Baking Procedure:
1. In a pot, combine red wine, Kirschwasser, sugar and grape juice. Bring to a boil and stir until the sugar is completely dissolved.
2. In a bowl, combine starch and water. Stir well. Pour slow into the pot and stir simultaneously. Keep heating until the mixture becomes thick.
3. Add the berries and stir while heating for 2 minutes.
4. Transfer in a bowl, let rest to cool down. Put in the fridge.
5. For the sauce, combine syrup, vanilla extract, milk, cream and sugar in a saucepan. Stir perfectly until sugar is completely dissolved.
6. Heat the sauce mixture in a low heat.
7. When almost boiling, remove from heat and stir-in the egg yolks and heat until thickens (do not boil.)
8. Transfer the pudding in a serving cups and pour sauce over it.
9. And serve.

HOW TO MAKE GRUTZE (GRUETZE RECIPE)

HOW TO MAKE GEDADSCHDE (RECIPE)

Gedadschde is a fried mashed potato dumplings with flour. Sometimes, the flour is not mixed with masked potatoes but instead used as a coating. I have even seen one which is the potato is not mashed but shredded mixed with flour. I love this food as a snack and even for breakfast because it is great to eat while you are having a coffee or tea in the morning or in the afternoon. This will give you enough energy because of the carbohydrates it contains that is why it is good for breakfast to help you make it through the morning when you are working. This dish is not fancy at all and it is so easy to make. Just basic mashing and frying will do. I tried some sauce for this one and what i found is that mayonaise or cheese can give more appeal to the taste. Here is the recipe:


    image source: wikipedia.org
HOW TO MAKE GEDADSCHDE (RECIPE)

Ingredients
3 cups mashed potatoes
1/2 cup all-purpose flour
milk (amount depends on the moisture of potatoes)
1/4 cup shredded eden cheese (optional)
4 tablespoon brown sugar
cooking oil

Preparation and Step by Step Cooking Procedure:
1. In a bowl, combine together mashed potatoes, flour, sugar and cheese.
2. Knead, add milk if the mixture is too dry.
3. In a pan, heat oil. Scoop mixture and carefully place in the pan. The size depends on your desired sizes.
4. Fry the mixture side after side until browned.
5. Roll over a paper towel to remove excess oil.
6. Let rest to cool down.
7. Serve with mayonaise.

HOW TO MAKE GEDADSCHDE (RECIPE)

HOW TO MAKE FRIKADELLER (RECIPE)

Frikadeller is also known as Danish meatballs. From its name, it is actually a meatball. Frikadeller has originated in Denmark but it is famous in Germany too so this dish is also considered as German food. Making this dish requires patience because it is a bit tricky to make in the sense that you will need to put up an effort but it is worth it because of the taste of this dish. Like many meatballs, sauce is a requirement in preparing this dish. Boiled potatoes and sauerkraut is also served with Frikadeller. Some people even use this one as burger patty or fillings for their toast with mayonaise. And in Asian region, Frikadeller is served with rice and banana ketchup. I tried it with banana ketchup, it gave different taste but as delicious as with traditional brown sauce. This recipe I am going to share with you requires veal but some people don't like the idea of eating veal. You can remove the veal but should replace with other meat with the same amount. Here is the recipe:


    image source: wikipedia.org

HOW TO MAKE FRIKADELLER (RECIPE)

Ingredients:
2 pounds of ground meat combination (i am using veal and pork)
4 tablespoon fresh milk
4 tablespoon onion (minced)
2 tablespoon carrots (minced)
1 egg
4 tablespoon margarine
4 tablespoon flour
4 tablespoon breadcrumbs
4 tablespoon seltzer water
salt and pepper to taste

Cooking Preparation and Step by Step Procedure:
1. In a mixing bowl, combine meat, milk, egg, carrots and onion.
2. Add the flour, pepper and salt. Mix perfectly.
3. Scoop some mixtures to form a slightly flat ball, roll on the breadcrumbs. Do for the rest of mixtures.
4. If the mixture is too soft and thin, put the mixture in the fridge for half an hour to solidify, that will make it easier to form, then roll on the breadcrumbs.
5. In a frying pan, heat the margarine, fry the meatballs by batches, about 12-15 minutes each side or brown enough.
6. Roll on paper towels to remove excess molten margarine or oil if there is any.
7. Let rest and cool down a bit.
8. Serve with banana ketchup or brown sauce.

HOW TO MAKE FRIKADELLER (RECIPE)

HOW TO COOK SCHWENKER (SCHWENKBRATEN RECIPE)

Schwenker or Schwenkbraten is a German version of steak marinated in several spices and grilled over a wood fire. This dish originated in Saarland, Germany located near the German-french borders. The meat is marinated for 24 hours and when ready for cooking, the meat is placed in a grill which is hanged in a chain over the wood fire as the grill slowly swings. If you think that doing the swing thing is a bit annoying work to do, you can broil the meat in a charcoal grill without the swinging job. Basically, pork shoulder is the meat used for this dish but you can use pork chops or ribs if you like. When done marinating, set the marinade aside because it can be cooked for sauce. You can even spread the marinade on the meat while roasting it. This is the recipe I want to share with you:


    image source: wikipedia.org
HOW TO COOK SCHWENKER (SCHWENKBRATEN RECIPE)

Ingredients:
2 pounds pork chops
3 medium size onion (chopped)
3 cloves of garlic (minced)
1 tablespoon spicy mustard
2 teaspoon freshly ground pepper
5 juniper berries (crushed)
1 teaspoon dried oregano
1/2 cup soy sauce
2 tablespoon lemon extract (lemon soda can be used as alternative)
salt to taste

Preparation and Step by Step Cooking Procedure:
1. In a bowl, combine all the ingredients, make sure the marinade covers the whole meat.
2. Marinade the pork chops for 24 hours.
3. Set up a tripod with a grill chained to it.
4. Put up wood fire under the grill.
5. Put the meat on the grill and roast while gently swinging the grill.
6. Roast the meat until tender and cooked. Spread the meat with marinade from time to time.
7. Or you can roast the meat by simply doing the barbecue way.
8. When the meat is cooked, put the marinade in a skillet and heat until thickened.
9. And serve with rice.

HOW TO COOK SCHWENKER (SCHWENKBRATEN RECIPE)

HOW TO MAKE SPARGEL (RECIPE)

Spargel is another kind of dish made of asparagus combine with sauce and garnished with some vegetables. But I have tried many recipes of Spargel without having vegetables except the main ingredients  the asparagus. This dish is very common in the countries with German minorities. Basically, the whole Europe I think knows about this dish. This recipe I am going to share with you is just a simple version of it so the ingredients can be easily find in almost all of the supermarkets and groceries near you. I would like to encourage you to experiment on it because this dish has a lot of possibilities on it especially when you are dealing with the sauce. Here is the simple recipe:

 
   image source: wikipedia.org

 HOW TO MAKE SPARGEL (RECIPE)

Ingredients:
1/4 cup butter
32 ounce asparagus (trimmed)
a pinch of lemon zest
2 tsp lemon extract
1/2 tsp kosher salt
a pinch of white pepper

for the sauce
4 tablespoon butter
4 eggs (yolks separated)
8 tablespoon heavy cream
2 tsp lemon extract
1/4 tsp sugar
1/2 tsp Dijon mustard

Cooking Preparation and Procedure:
1. In a pan, melt butter, add asparagus, white pepper, lemon zest and salt. Saute until cooked but not so tender.
2. Place in a serving plate and add the lemon extract.
3. In a saucepan, melt butter for the sauce. Transfer in a mixing bowl. Add yolks and whisk until combined perfectly.
4. Add heavy cream, sugar and lemon extract into the mixture bowl and stir. Put back into the sauce pan and heat over low heat while stirring slightly thick.
5. Remove from and heat and add the mustard. Stir perfectly.
6. Pour sauce on the asparagus and serve.

HOW TO MAKE SPARGEL (RECIPE)

HOW TO MAKE EAST FRISIAN TEA (RECIPE)

Like many countries in the world, having a tea in the afternoon is part of the East Frisian culture. They never miss this part of the day without having a tea. But tea bag would not do because it is not complete without Kluntjes, and instead of having their tea in a porcelain cups, they would rather have it in a transparent glass cup like seeing the tea through the glass would make the taste improve. It is a common sight for the Germans seeing fellow aryans having a conversation while having tea at the same time because they believe that tea can give excitement whatever the topic of their conversation is. Just like me, I would love to have a coffee whenever I have a visitor so the first thing I would offer is coffee or tea. Here is the recipe:

 
      image source: wikipedia.org

HOW TO MAKE EAST FRISIAN TEA (RECIPE)

Ingredients:
half a liter of hot water
2 tablespoon loose Assam tea leaves
2 pieces of Kluntjes (rock sugar)
coffee/tea creamer (not the powdered ones)

Preparation and Procedure:
1. In a tea pot, put the tea leaves. Then add hot water. Let th e leaves to steep for 4 minutes.
2. Put Kluntjes one piece per transparent cup.
3. Through a strainer, pour tea into the cups.
4. Gently put a teaspoon of creamer into the tea but do not stir.
5. Not stirring will give you 3 different flavors: black and unsweetened tea at the top, creamy tea at the middle and sweet tea at the bottom.
6. One piece of Kluntjes can serve you 2 cups of tea so you can have another cup after the first one. Enjoy!

HOW TO MAKE EAST FRISIAN TEA (RECIPE)

HOW TO MAKE BARENJAGER (RECIPE)

Bärenjäger is a type of liqueur flavored with honey. This is actually a ladies' drink which you can enjoy the taste of iced tea combine with a 'spirit'. Many kinds of iced tea can be used in this recipe. Commonly used ingredients in making Bärenjäger are lemon wedge and freshly brewed tea. Of course the ready-made Bärenjäger honey liqueur is the most important ingredient in making this beverage. Making this drink is very simple, infact I think this is one of the easiest ones. If the sweetness of Bärenjäger is not enough for you, you can adjust the sweetness by adding some honey. Do not forget the lemon wedge because it has the quality that this beverage must have or else you would not experience the real Bärenjäger drink. Here is the recipe:


    image source: wikipedia.org

HOW TO MAKE BARENJAGER (RECIPE)

Ingredients:
1 glass Bärenjäger honey liqueur
2 glasses freshly brewed tea
lemon wedge
ice cubes

Preparation:
1. In a pitcher, put the ice cubes.
2. Pour in the Bärenjäger and brewed tea.
3. Garnish with lemon wedge.
4. Call and invite your friends to come and enjoy the party.

HOW TO MAKE BARENJAGER (RECIPE)

HOW TO COOK SCHAUFELE (RECIPE)

This is a meat shoulder dish that is roasted in very low heat for a long period to make sure the meat will be crispy yet tender. The ingredients are very common like pepper and salt but many recipes use other ingredients like caraway. Traditionally, Schäufele is served accompanied by a salad, dumplings or sauerkraut. Since this dish is German, we are going to use beer like many dishes made in Germany, but not too much. Some recipes use lebkuchen spices but in this tutorial, we are going to use ginger because there are many places where you can not find lebkuchen spices. Meat is the primary ingredient for this dish. We are going to use pork with bones but if you want, you can use lamb, beef or even goat's meat to replace the pork. Here is the recipe:


    image source: wikipedia.org

HOW TO COOK SCHAUFELE (RECIPE)

Ingredients for Schäufele:
1 pork shoulder
1 liter chicken broth
1 large onion (chopped)
3 cloves garlic (minced)
2 tablespoon ginger (grated)
1 teaspoon cumin (ground)
1 1/2 cup vegetables (anything good for making stew)
1 cup beer
salt
pepper

Preparation and Cooking Procedure for Schäufele:
1. Wash the meat with running water and dry with paper towels.
2. Do some slashes on the rind  to easily cook the inside of the meat.
3. Rub the meat with salt, cumin and pepper.
4. Put in a roasting pan with rind in upward position.
Arrange the vegetables around the meat and roast in the oven at 200 degrees C until browned or cooked. Remove from the oven
5. Add the broth just enough to cover 1 inch of the meat. Return the meat to the oven and roast for another 1 1/2 hour or more.
6. Keep on basting the meat with drippings occasionally.
7. After one hour of roasting, pour a cup of beer over the meat and put back into the oven to continue.
8. Transfer the meat into a platter. Transfer the drippings into the saucepan.
9. Cook the drippings in a frying pan until it becomes thick enough to be a sauce.
10. And serve with saurkraut as side dish.

HOW TO COOK SCHAUFELE (RECIPE)

HOW TO COOK BEETENBARTSCH (RECIPE)

Beetenbartsch is a kind of stew or soup which is traditional in Germany and Austria. This soup is a beetroot soup that is prepared with sour cream and beef. There are many versions of this dish. The Russian and Ukrainians have their own Beetenbartsch. Even the polkas do. This food can be prepared with bacon or if you are the vegetarian type eater of this dish, you can leave out the meat. Here is a simple recipe:


    image source: wikipedia.org

HOW TO COOK BEETENBARTSCH (RECIPE)

Ingredients:
half a kilo of beetroot (peeled)
750ml (or more) vegetable stock
1 medium size onion (chopped)
1/4 cup wheat flour
1 tbsp marjoram
1 tsp sugar
8 tablespoon sour cream
1 tbsp white vinegar
200grams bacon (diced)
cooking oil
salt

Preparation and Cooking Procedure:
1. In a pot, pour in stock, add onion, flour and marjoram. Bring to a boil and simmer for 15 minutes.
2. Add the beetroot and stir. Simmer until the beetroot is cooked
3. Add salt and vinegar.
4. In a pan, pour in oil. Stir-fry the bacon until browned.
5. Transfer the soup in a serving bowl. Add sour cream and serve with the bacon.

HOW TO COOK BEETENBARTSCH (RECIPE)

HOW TO MAKE LABSKAUS (RECIPE)

Labskaus is actually a combination of 5 or more dishes especially the pickled cucumber, egg omelet, corned beef, herring and mashed potatoes. But you can find many recipes using beetroot too. This meal is very popular in Hamburg, Germany and they make this dish as simple as just using potatoes and corned beef with beets to make it reddish in color. But many Germans serve this meal with fried egg and some pickles. In this recipe I am going to share with you, we are not going to use too thick mashed potatoes, instead, we are going to use thinner but not runny because i find it more pleasing when i eat it. You may want to use your favorite pickled stuff as you wish or you can experiment on it by using several kinds of pickled stuff just to find the best combination that would perfectly suit your taste. Here is the recipe:

                                                            image source: wikipedia.org
                                                               


HOW TO MAKE LABSKAUS (RECIPE)

Ingredients:
16 ounce potato (quartered and peeled)
1 medium size onion (chopped)
1/4 cups butter (divided)
1/2 cup milk
1 cup beef broth
1 1/2 pound corned beef chunks
280 grams pickled beets (sliced)1 tbsp pickled beet juice
4 eggs
salt
pepper (freshly ground)

Preparation and Cooking Procedure:
1. In a pot, cook potatoes with salted water. Remove water when cooked and mash.
2. Pour a little bit of broth to make the potatoes wet enough.
3. In a pan, put some butter and saute onion until the onions are transparent.
4. Add corned beef and saute until browned, set aside.
5. Get some beet slices, maybe 4-5 pieces and mince.
6. In a bowl, combine corned beef, potatoes, minced beets and juice. Scatter some salt and pepper and mix perfectly.
7. In a pan, melt butter and fry eggs, scatter with salt and pepper.
8. Put the potato mixture in a serving plate, arrange with beets slices and top with egg.
9. And serve.

HOW TO MAKE LABSKAUS (RECIPE)

HOW TO MAKE KASSLER (RECIPE)

Kassler is a German version of smoked pork and processing like salt-curing is involved in making this dish. People who make this dish frequently use pork loin or pork chop. Materials used for smoking the meat is sometimes beech wood or alder. Traditionally, this dish is eaten combined with kale and cabbage in Germany and Austria but in the United States, Kassler is baked like the common Ham. Do not use rib roast in making this dish because that won't do. This recipe I am going to share with you is just the starter one for the beginners who want to make this dish. Here it is:

                                                               image source: wikipedia.org

HOW TO MAKE KASSLER (RECIPE)

Ingredients:

for Brine
4 liters of water
12 ounce kosher salt
8 ounce sugar
1 1/2 ounce pink salt
sage leaves
1/2 tbsp dried thyme
1 tablespoon juniper berries
1/2 tbsp coriander
6 cloves garlic

for meat
80 ounce pork loin

Curing procedure and preparation:
1. In a pan, combine all the ingredients for the brine and simmer until all the sugars and salt are dissolved. Let rest and refrigerate.
2. Prepare the loin by taking away all but fat.
3. Put the loin in the brine and make sure it stay at the bottom being covered with brine mixture.
4. Put in the fridge and Let soak up for two days.
5. Remove the loin and wash, put in the fridge for another day.
6. In a smoker, set up fire using charcoal at the bottom.
7. soak up a handful of wood chips with water.
8. Put some soaked wood chips on a tray and place over the charcoal.
9. Put the loin on the grill and cover. Let it gets smoked for 3 hours. Add more wood chips when necessary or when the chips are burnt out.
10. When done, roast the loin in the oven at 450 degrees F heat for 10 minutes and lower the heat to 250 degress F. Roast for another 3 hours.
11. And serve.

HOW TO MAKE KASSLER (RECIPE)

HOW TO MAKE CALENBERGER PFANNENSCHLAG (KNIPP RECIPE)

                                                       image source: wikipedia.org

This dish is another smoked food. It is a kind of sausage similar to Pinkel originated in Bremen, in Germany. Calenberger Pfannenschlag is a kind of Knipp made of oat groats, and mixture of pork meats. Some Germans call this dish as Hackgrutze and also called as poor man's food. This Knipp is cooked as roasted and consumed with plain bread or boiled potatoes. I am not a German so i think there is more about it that i don't know of. I have seen many kind of this dish and tried many recipes but what I am  going to share with you is just a simple one. You can adjust some of the ingredients so suit your taste preference. Here is how to make it:




HOW TO MAKE CALENBERGER PFANNENSCHLAG (KNIPP RECIPE)

Ingredients
2 cups steel-cut oatmeal
8 ounce pork rind
14 ounce pork maskara (cheek)
8 ounce pork belly
4 pints meat stock
1 tablespoon marjoram (rubbed)
5 pieces all-spice berries
2 bay leaves
2 cloves
2 medium size onions (chopped)
cooking oil

Preparation and Procedure
1. Soak up oatmeal for 10-12 hours
2. In a pot, pour in stock and meats. Bring to a boil.
3. Add marjoram, all-spice, bay leaves and cloves.
4. Remove the meats.
5. Grind all the meats.
6. In the pot of stock, combine meats, onion and oatmeal.
7. Bring to a boil for an hour.
8. Using a plastic wrapper, put mixture on the wrapper and form a log.
9. Press both ends of the plastic wrapper to compress the meat and form a solid log. Tie both ends with string and put in a fridge.

HOW TO MAKE CALENBERGER PFANNENSCHLAG (KNIPP RECIPE)

HOW TO MAKE BUTTERKUCHEN (RECIPE)

This is a kind of yeasted sheet cake which is used as a replacement for some breads like donuts, pancakes and muffins. This dish is best served warm and that is why Butterkuchen is served as snack in Germany or in teatime because this cake is great for combining with coffe and tea in the afternoon. In Germany, this cake is also served during Kaffee und Kuchen, literally means coffe and cake. 

                                                     image source: wikipedia.org

HOW TO MAKE BUTTERKUCHEN (RECIPE)

Ingredients
4 cups flour
2 tsp dry yeast
1/2 tsp salt
1 cup warm milk
1 1.2 cup sugar
1 cup butter
1 egg
2 tsp cinnamon

Preparation and Procedure
1. In a mixing bowl, put 3 1/2 cups of flour. Make a hole or hollow in the center of the flour.
2. Put the yeast in the hollow and pour warm milk. Add 1/2 teaspoon of sugar and stir a little.
3. Let rest for 15 minutes in a warm place.
4. Add salt and egg together with 6 tablespoon of melted butter, add 3/4 cup sugar too and mix the dough until smooth and solid.
5. Form the dough into a ball-like form and put in butter-greased pan. Cover with clean cloth and let rest for half an hour.
6.On a board or table, scatter flour on it. Roll out the dough and make it as thin as half an inch and transfer it to a jellyroll pan. Let rest for another 15 minutes.
7. Preheat oven to 375 degrees F.
8. Using a spatula, dimple the top of the dough mostly for cosmetic purposes, to make the cake looks better. Scatter sugar and cinnamon over the dough. Chop the remaining butter and place on top of the dough evenly.
9. Bake for 25-30 minutes or until the cake is done and the mixture is caramelized.
10. Let cool down a bit and serve warm with coffee.

HOW TO MAKE BUTTERKUCHEN (RECIPE)

HOW TO MAKE BRAUNSCHWEIGER (RECIPE)

                                                         image source: wikipedia.org

This dish originated and also named after Braunschweig, a small town in Brunswick, Germany. Original version of this dish is actually smoked and the taste improves while smoking, but in this recipe. we are not going to smoke it because not all of us really likes smoked food. I am not the best in making Braunschweiger but I am satisfied with the taste of my product.



HOW TO MAKE BRAUNSCHWEIGER (RECIPE)

Ingredients
1 lb lean pork (cut into cubes)
1/2 lb fatty pork (or just fats, cut into cubes)
3/4 lb pig's liver cut into cubes)
1 small onion (chopped)
1 tbsp salt
1 tsp cloves
1 tsp black peppercorn
1/4 tsp all-spice
1/4 tsp nutmeg
butter


Cooking Procedure and Preparation:
1. Put the meats into the fridge and let freeze.
2. In a pan, melt butter and saute onion. Add all the ingredients except meats. Saute until onions are transparent.
3. In a small baking dish, combine all the ingredients.
4. Cover with foil wrapper and put in a larger baking dish with 2 cups of hot water.
5.Bake it at 300 degrees F for about 2 hours, add some water if it necessary.
6. When done baking, remove from oven and let rest to cool down.
7. Put in the fridge and refrigerate for 2 days before eating.

HOW TO MAKE BRAUNSCHWEIGER (RECIPE)