The Food Passion Uncategorized


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German cuisine is as diverse as Germany’s regions

Internationally, typical German food is often considered particularly hearty. Especially in Anglo-American countries, sauerkraut is considered typically German. But in addition to knuckle of pork on sauerkraut, Germany is above all famous for its almost unique variety of breads and sausages. German wines, Lübeck marzipan, Dresden Stollen and pretzels have also achieved worldwide fame.

The North:

Of course, fish, and seafood such as cod, herring, flounder, shrimp, mussels, mackerel, plaice and pike-perch still have a preferred position in the food culture of the country in the north. Particular specialties are still:

– the smoked eel, which you can buy almost every day in spring and summer from one of the smokers and small vending carts set up everywhere

– the garfish or garfish, which is only available for a short time from the end of May until well into June. This fish really has grass-green bones and has frightened or frightened many people

– but also the sprat is a delicacy from the sea; The smoked small silver fish has been in great demand as the “Kiel sprat” for centuries.

Of course, fish caught from rivers and lakes make the hearts of gourmets beat faster. There is eel, perch, bream, pike, carp, roach and zander, which simply taste delicious fried, steamed or smoked.

Between the seas you can enjoy tender lamb from the dyke, Holstein cottage ham, aromatic Holtsee cheese, hearty stews, kale, beans or thick grits. In the geest kitchens there were buckwheat groats, barley groats, barley groats, milk, bacon, and bread.

Chicken soup and flour bundles with or without bacon, currants and/or raisins, pork cheeks and round Mettwurst sausages were festive dishes here. In East Friesland, a stew called “Updrögt beans” is a national dish. These include potatoes, streaky bacon, pee sausages, and dried green beans or bacon beans. We continue to the Oldenburger Land and there you will encounter what is probably the best-known vegetable in Lower Saxony, the green cabbage, which is also known locally as brown cabbage. Game and wildfowl are also popular in the north, wild boar, deer, and roe deer are always in season on the menu. But seasonal products are also often used, so asparagus should not be missing, especially in spring. The regional cuisine loves the sweet and sour variant of many dishes: Dried fruits such as raisins and prunes are typically combined with pork, and the roast goose cannot do without.

The South:

In the south you will find everything your heart desires: from hearty, down-to-earth cuisine to a sophisticated, top-class, refined menu. While Swabian food culture is on everyone’s lips throughout Germany with its rustic dishes such as Maultaschen or sweet and sour potato salad, Baden cuisine was more influenced by neighboring France, which has developed into a real gourmet region.

The specialties range from Baden asparagus to lentils and spaetzle, saddle of venison Baden-style, Lake Constance whitefish, Kratzete, Swabian potato salad, cider soup, roast onion, Gaisburger Marsch, the famous Black Forest ham, oven slippers, cherry plotzer to the Black Forest gateau, probably the most well-known specialty. It consists of shortcrust pastry, chocolate biscuit, morello cherries, kirsch, sugar, whipped cream, buttercream and candied cherries. A very special specialty is the onion cake, which is eaten in autumn together with the new wine. For this purpose, a shortcrust pastry or sourdough is topped with boiled, chopped onions and caraway seeds, baked in the oven and served very hot. Hearty dishes are particularly popular in Bavaria: meat dishes such as roast pork or roast pork, but also stews and snacks.

The West:

In the west, the southern Palatinate, the cuisine is less hearty. Here the onion plays an important role, there are snails, chestnuts and tarte flambée. Incidentally, the Roman snails were destroyed as vermin for a long time and were only included in the menu through the influence of French cuisine.

Hearty vegetable stews continue to be at the top of the list of the most popular dishes, e.g. the snippet bean soup, the dishes “Thick beans with bacon”, “Himmel und Äad”, Rhenish-style mussels and last but not least the Rhenish sauerbraten, which can be found on almost every menu is.

The traditional Palatinate cuisine has a lot to offer, including a number of sausage specialties such as liver sausage, black pudding or bratwurst. A particular specialty of the Palatinate are steamed dumplings, either sweet with wine foam cream or hearty with potato soup. Potatoes are popular in the West what the Hoorige Knepp (Palatinate potato dumplings) are in the Palatinate, the Döppekooche and Rivkuche are in the Rhineland.

The East:

In the east, as in other regions of Germany, the cuisine of the Harz region is characterized by traditions and recipes that have been passed down through many generations. The Harz cuisine is strong, hearty and a mixture of influences from Lower Saxony, Silesia, and Thuringia; From this many specialties have developed, which are reflected in the menus of the restaurants.

Brown trout are particularly popular. Another very special specialty from the Harz region is the “Harzer Käse” – lovers of this aromatic specialty eat it with onions and lightly seasoned with salt and pepper on freshly baked bread with goose or pork lard.

The “Magdeburger Börde” can claim to be the cradle of potato cultivation in Germany. In 1772, Frederick the Great ordered the cultivation of potatoes by decree. It goes without saying that there are still a lot of potato dishes in this area—from hearty/hearty to fine and tender.

However, one dish made from pork is famous: the “pottsuse” – lard. In the Anhalt area, where Martin Luther was at home, the simple regional cuisine of the housewives is still preferred today, but they also know how to bring culinary delicacies to the table, dishes with Zerbst asparagus, Dessau bacon cake and Bernburg onion meat are just a few examples.

A special feature is the “Salzwedeler Baumkuchen”. This pastry has been baked for a very long time, but it was only mentioned in a document in 1843 on a visit by King Friedrich Wilhelm IV.

Weisswurst mit Brezel
Dresdner Stollen
Berliner Weisse

Currywurst with french fries

Ingredients for 4  persons

1 onion

1 tbsp butter

1 tbsp brown sugar

   curry powder

400 g diced tomatoes

2 small gherkins

200 grams of tomato ketchup

50 ml beef broth

1-2 teaspoons Sambal Oelek

3 tablespoons fruit vinegar


4 tbsp sunflower oil

4 skinless currywurst (approx. 150 g each)

600 g deep-frozen French fries

   frying fat


40 minutes

   very easily


For the curry sauce, peel and finely dice the onion. Heat the butter and sauté the onion in it for about 5 minutes until translucent. Sprinkle with sugar and caramelize briefly. Sprinkle 2 tbsp curry powder on top and toast. Add the tomatoes, bring to the boil and reduce for about 20 minutes while stirring. Finely dice the cucumber. Add the cucumber, ketchup and broth to the sauce, bring to the boil and season generously with sambal oelek, vinegar and salt


Heat the oil in a pan and fry the sausages for about 8 minutes while turning. Fry the fries in batches in hot frying fat. Cut sausages into slices. Arrange the sausages, fries and sauce and sprinkle with curry powder



550 grams of flour

1 pinch of salt

300ml milk

50 grams of fat

½ cube of fresh yeast or 1 pack of dry yeast

1 tablespoon of sugar


1. Simply put all the ingredients in a bowl and make a yeast dough.

Knead well.

Then let rise in a bowl in a warm place for about 20 minutes.

2. Then knead again and shape into a loaf.

Place in a greased loaf tin and leave to rise for another 10 minutes.

3. Bake in the preheated oven at 210 °C for approx. 40 to 45 minutes.

peach banana jam

500 g bananas

1 kg peaches

1 package bourbon-vanilla sugar ( Dr. Oetker)

2 spoons of lemongrass

500 g jam sugar (3:1)


dice bananas and peaches; remove the outer peel and the base of the lemongrass and cut a 3 cm section into fine rolls; bring all the ingredients mentioned to the boil in a saucepan; cook for 3 minutes while stirring; fill the glasses immediately and leave upside down for a maximum of 5 minutes.

Pfirsich-Banane-Vanille-Marmelade von Sanvea | Chefkoch

berry orange spread

500g untreated oranges

1 pinch nutmeg

1 handful of lemon balm leaves

600 g of strawberries or rasberries

250 g of forest honey

1 heaped tablespoon of binding fix agent


peel and roughly chop the oranges; add 1 tablespoon grated orange zest; put all the other ingredients in a bowl together with the oranges and puree, sieving in the binding agent. keeps for a week in the jar in the fridge.

breakfast casserole


1 tsp (15ml) butter

6 large eggs, beaten

125 ml pre-cooked bacon, cut into pieces + 65ml for garnish

125 ml cooked ham, diced

half green bell pepper, seeded and cubed

3 green onions, chopped

salt and pepper

125 ml canned baked beans with molasses, drained

4 slices white bread with crust, diced

fresh parsley, to taste


with the rack in the middle position, preheat the oven to 350 F (176 C)

butter your “the rock one pot 5 qt. dutch oven”

add eggs, milk, bacon,ham, bell pepper and onions; stir well

season with salt and pepper

add baked beans

cover with the diced bread and the remaining bacon

stir well to make sure each piece has been soaked

sprinkle with the parsley and bake about 30 minutes, uncovered, or until eggs are cooked

minestrone soup


6 bacon slices, diced

2 or 3 garlic cloves, finely chopped

1 yellow onion, chopped

3 carrots, diced

3 celeery stalks, diced

salt, pepper

835 ml fresh tomatoes, diced

2 l vegetable broth

3 sprigs thyme

3 bay leaves

250 ml conchiglie (shell shaped) pasta or other small pasta

1 zucchini, halved lengthwise and sliced into half-moons

440 ml canned red kidney beans, rinsed and drained

315 ml fresh baby spinach


put your pot (7.2qt) at a medium heat setting and brown the bacon for 4 or 5 minutes

add garlic and cook for 1 minute

add onion, carrots and celery

season with salt and pepper and cook for about 3 minutes

add tomatoes, vegetable broth, thyme and bay leaves; stir well

cover and bring to a boil

reduce heat to medium-low, stir and simmer, uncovered, until the carrots are tender, about 10 minutes

stir in pasta and cook for about 5 minutes

add the remaining ingredients and simmer for 5 to 7 minutes

add broth as needed, adjust seasoning

chicken and rice soup


15 ml olive oil

375 g skinless and boneless chicken, cut into cubes

1 yellow onion, chopped

4 carrots, dices

3 celery sticks, diced

250 ml leek ( 1 cup) thinly sliced

half yellow bell pepper, seeded and cubed

2 garlic cloves, finely chopped

2 l homemade chicken broth

2 spring fresh thyme

salt and pepper

85 ml long grain rice, uncooked

2 cups (500 ml) baby bok choy, chopped


  1. put a 7.2 quater pot at a medium heat setting and sear the nchicken cubes in olive oil.
  2. add the remeining ingredients; stir well
  3. cover and bring to boil
  4. adjust heat to medium-low and simmer
  5. uncover for about 45 minutes or until the rice and vegetables are tender
  6. adjust seasoning.

Homemade soup seasoning


2 sticks of leek

4 onions

1 bunch of parsley

1 bunch of chives

3 carrots

1 celery

1 bunch of chives

½ head of garlic

1 bunch of herbs, whatever the garden has to offer

Salt (take 10 g of salt for every 100 g of vegetables)


Simply clean all the herbs and vegetables, chop them up roughly and then chop them up further in the blender. If you want it even finer, finely puree with a blender. The ingredients can be expanded at will, individual components can be left out or exchanged. Add 10 g of salt to every 100 g of the finished mixture, mix, fill into screw-top jars and keep in a cool place. The salt preserves for at least 12 months. Can be used as a condiment like store-bought grained broth.

Suppengewürz, wer das einmal probiert, nimmt kein Fertigprodukt mehr! – 99 rezepte

German Kartoffelpuffer


2 1/2 pounds starchy potatoes, peeled and very finely grated (RAW, not cooked)

1 small yellow onion, very finely grated

2 large eggs

1/4 cup all-purpose flour (or more if needed)

1 teaspoon sea salt

neutral-tasting oil for frying


Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.

Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture. Add a little more flour if needed. Do no let the mixture sit for long before using it, use it immediately.

Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them briefly on paper towels.

Serve immediately while hot with applesauce, fruit compote or powdered sugar. For a savory version serve with herbed yogurt, quark or creme fraiche or with meat and gravy as part of a meal.

(1) The Best of German-Bavarian-Austria and Switzerland | Facebook

Brussels sprouts in cream cheese mustard sauce


for 2 servings:

500 grams of Brussels sprouts

1 piece of onion

1 clove of garlic

150 ml broth

100 g cream cheese (natural)

1 tsp mustard (mild)

some nutmeg

some salt and pepper


1. Clean the Brussels sprouts and cook in plenty of salted water.

2. Peel garlic and onion. Chop the garlic and cut the onion into rings. Put both in a pot and fry. Deglaze with the broth and bring to the boil, then add the cream cheese and mustard and stir in.

3. Drain the cooked Brussels sprouts, add to the sauce and mix in.

4. Thicken the sauce with a little starch and season with the spices.

Rosenkohl in Frischkäse Senfsauce – REZEPTE UND BACKEN

Sliced meat with rice


1 vegetable onion

2 cloves of garlic

2 peppers

100 grams of sun-dried tomatoes

750 g pork schnitzel


freshly ground pepper

1 teaspoon thyme

1-2 tbsp gyros seasoning

3 tbsp cooking oil

2 tbsp tomato paste

0.5 l broth

1 cup of crème fraîche

200 g cream cheese


Peel the onion and garlic and cut into small cubes. Clean the peppers and cut into 1 cm cubes. Cut sun-dried tomatoes into 1/2 inch pieces. Finely chop the olives.

Pat the pork chops dry with paper towels and cut into thin strips. Season with salt, pepper, thyme and gyros seasoning.

Heat half the oil in a wide saucepan over medium-high heat. Fry the meat strips in 2 batches so that the meat strips get a nice colour.

Roast the tomato paste briefly. Then add the diced peppers, onions, garlic and tomato pieces and fill up with broth.

Boil everything once.

Stir in the crème fraîche and melted cheese and simmer over a medium heat for 10 minutes. Season again with the spices.

Smoking Zeus Geschnetzeltes mit Reis – REZEPTE UND BACKEN

Pork crust roast on sauerkraut


1 kg pork with rind, without bones

1 kg sauerkraut, fresh, raw

150 g bacon, streaky, diced

1 onion(s), red, peeled

2 bay leaves

3 carnation(s)

10 juniper berry(s)

250 ml wine, white

Salt and pepper from the mill

Lard to grease the mold


Score the rind of the pork, season the meat with salt and pepper and set aside.

Grease an ovenproof roaster with lard and add half of the sauerkraut. Season with a little salt and pepper and sprinkle with the bacon cubes.

Now cover the second half of the sauerkraut and season lightly again, a little salt, since the bacon also releases salt into the sauerkraut. Put the bay leaves with the cloves on the onion and place them with the juniper berries on the sauerkraut.

Place the prepared roast with the rind on top. Pour on the wine, cover the roaster and place in the cold oven.

Roast at 200° for 2 hours. After 1.5 hours, remove the lid and let the crust get crispy and nice and brown.

Modification: You can add fruit to the sauerkraut, such as pineapple or grapes. Homemade mashed potatoes taste best as a side dish.

Schweinekrustenbraten auf Sauerkraut – REZEPTE UND BACKEN

filled mushrooms


8 large mushrooms, fresh

1 cup of sour cream, possibly lactose-free

1 onion(s)

80 g ham or bacon, diced,

optional ½ bunch of chives

80 g cheese, grated (e.g. Emmental)

salt and pepper

some butter or oil


Remove the soil from the mushrooms with a brush or cloth. Carefully pull out the stalks, but don’t throw them away, set aside.

Finely dice the onion and the mushroom stalks, cut the chives into fine rings, grease a baking tray or simply a casserole dish and place the mushroom caps on top with the hole facing up. Preheat the oven to around 200 °C top/bottom heat.

Fry the mushroom and onion cubes in a little butter with the ham cubes in a pan. In a bowl, mix the onion, mushroom and ham mixture with the sour cream, stir in the chives and season with salt and pepper.

But be careful with the salt, the ham cubes are already salty.

Stuff the mixture into the mushrooms, sprinkle some grated cheese over each mushroom, place the mushrooms in the oven and bake for about 15-20 minutes until the mushrooms are nicely browned and the cheese is lightly browned.

This goes well with salads.

Gefüllte Champignons – REZEPTE UND BACKEN

Kohlrabi in cream sauce


5 middle-tall kohlrabi

400 ml sweet cream

750 ml meat stock, clear

1 tbsp butter

2 pinch(s) pepper

1 pinch(s) nutmeg


Leave out 1 tablespoon of butter and sauté the diced kohlrabi in it. Add the clear meat stock and simmer for 5 minutes on a low flame. Then add the cream and continue to simmer until the kohlrabi cubes are al dente (approx. 15 minutes).

Season to taste with pepper and nutmeg. Serve with boiled potatoes and meatballs.

Kohlrabi in Sahnesauce – REZEPTE UND BACKEN

Zurich sliced meat


clarified butter for frying

800 g sliced veal (à la minute)

1 tbsp flour

0.75 tsp salt

little pepper

1 onion, finely chopped

200 g mushrooms, thinly sliced

1 dl white wine

2.5 dl full cream

1 dl meat bouillon

1 tbsp cornflour

salt, as needed

pepper, as needed

3 tbsp flat-leaf parsley, finely chopped


Preheat the oven to 60 degrees, preheat the platter and plates. Heat the clarified butter in a frying pan. Fry the meat in batches for approx. 3 mins. each, dust with a little flour, remove, season, keep warm. Reduce the heat, dab on the frying fat, add a little clarified butter if necessary.

Sauté onion, sauté mushrooms for approx. 5 mins. Pour in the wine and reduce almost completely. Mix the cream, bouillon and cornflour well, pour in, bring to the boil. Reduce the heat, cook for approx. 3 mins., season. Add the meat and half the parsley, just let it get hot. Arrange the sliced meat on the plates and sprinkle with the remaining parsley.

Zürcher Geschnetzeltes – REZEPTE UND BACKEN

Stewed cucumbers with meatballs


150 g crème fraîche or sour cream

salt and pepper

700 g minced meat, seasoned

1 cucumber

400 ml vegetable broth

2 tablespoons oil

1 teaspoon vinegar (white wine vinegar)

possibly sugar

1 tbsp sauce or flour or food starch

Dill, fresher


1. First form the mince into small balls with moistened hands, fry them in a pan in hot oil for 4 to 5 minutes until golden brown all over.

2. Now roughly peel the cucumber, cut in half lengthways and scrape out the seeds with a teaspoon. Then cut the cucumber halves into thin crescents.

3. Next, bring the broth to the boil and stew the cucumber crescents in it for 2 – 3 minutes. Now stir in the meatballs and the crème fraîche or sour cream, bring to the boil and season with salt, pepper and vinegar. Possibly add a small pinch of sugar.

4. Bring to the boil again and thicken with sauce thickener (personally I don’t use sauce thickeners, I use a little flour or starch).

Finally finely chop the dill and stir in. Serve with mashed potatoes or long grain rice.

Schmorgurken mit Hackbällchen, sowas von lecker! – REZEPTE UND BACKEN

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