Blog

Buckwheat Noodles
Noodles, Potatoes, Swabian, Vegetables, Vegetarian

Buckwheat Noodles with Swiss Chard (‘Buchweizennudeln mit Mangold’)

Buckwheat has fallen a bit out of favor in Germany ever since wheat flour has gotten widely and cheaply available everywhere. Nowadays, it’s seldom to encounter noodles or pancakes made from buckwheat. Yet, that doesn’t mean these dishes don’t exist. Buckwheat noodles are crazy delicious in their own way. In the summer, German buckwheat noodles are usually served with swiss chard. In the winter, savoy cabbage is used to prepare this dish. Hot sage butter […]

Kaisergemüse (Emperor vegetables)
Sides, Vegetables, Vegetarian

Emperor vegetables (‘Kaisergemüse’)

From its name, you could think that emperor vegetables (“Kaisergemüse”) is a fancy German dish dating back hundreds of years. But don’t be fooled, it isn’t. This vegetable dish is not what was served to the German kaiser (ok, maybe he ate something similar at times). German Kaisergemüse is a mixture of vegetables that are boiled and sweated in butter. Typically, the three emperor vegetables are broccoli, cauliflower, and carrots. But why is this combination […]

Poultry Liver Mousse (Geflügellebercreme)
Chicken, Organ Meat, Poultry, Swabian

Poultry Liver Mousse (‘Geflügellebercreme’)

When I saw that chicken livers were on sale I immediately thought that this is a great chance to make a batch of chicken liver mousse to share on the blog. If I look back in time, I can see that I have only posted one liver recipe so far: liver spätzle. But there are so many more tasty German liver preparations like liver meatballs, liver dumplings, liver sausage, or fried liver with apples and […]

French-style tripe with mustard cream sauce
Beef, Organ Meat, Potatoes, Stews, Vegetables

Tripe in mustard cream sauce (‘Kutteln Französische Art’)

I love tripe but it can get boring to only eat the good old Swabian sour tripe. Sour tripe is a fantastic dish but the Swabians are not the only ones who prepare tripe very well. In fact, tripe is a common food all across Europe except Northern Germany because people there somehow use it as animal feed. If only they would know how glorious tripe tastes. They waste one of the best cuts of […]

Millet Fritters (Hirseküchle)
Sides, Swabian, Vegetables, Vegetarian

Millet Fritters with Carrots (‘Hirseküchle’)

Millet fritters are a great alternative to meatballs. They are crispy on the outside and moist on the inside thanks to the addition of grated carrots. Served with yogurt or any sauce of your liking, they are a great dish to have on the dinner table. The preparation of these fritters is straightforward and simple. I like to cook the millet in just the right amount of water so that it doesn’t turn into mush. […]

Buchteln (Bohemian Baked Yeast Dumplings)
Baked, Bread, Dessert, Dumplings, Noodles, Swabian, Vegetarian

Bohemian Baked Yeast Dumplings (‘Buchteln mit Marmeladefüllung’)

One of the greatest aspects of German food is that you can eat something sweet like these Bohemian baked yeast dumplings (“Buchteln”, “Rohrnudeln”, or “Buchtly”) as a main dish without anyone giving you strange looks. In Southern Germany, a lot of the vegetarian dishes are sweet. Fruits like apples, Italian plums, mirabelle plums, sour cherries, or pears are abundant in Swabia. And if you have a few fruit trees, like my family has, then you […]

Mango Kohlrabi Salad
Salads, Sides, Vegetables, Vegetarian

Mango Kohlrabi Salad (‘Mango Kohlrabi Salat’)

Mango and kohlrabi go great together as in this mango kohlrabi salad. I love raw kohlrabi because of its crunch and refreshing taste whereas I love mango because of its sweetness and exceptional aroma. Another variant of this salad is more common in Germany: carrot mango salad. I love that too but this version with kohlrabi is my favorite. Salads with mango are so very refreshing as a side for grilled meat. It’s important that […]

Mixed Bread with Seeds
Baked, Book Reviews, Bread, Vegetarian

Mixed Bread with Seeds (‘Mischbrot mit Körnern’)

Today, I want to do a recipe review of a mixed bread with seeds made from wheat and rye flour. By accident, I stumbled across the by-far best German bread baking book. It’s called “Brot: Bread Notes From A Floury German Kitchen” and written by a guy named Nils Schöner. It’s nothing fancy, just a plain kindle ebook. I don’t own many bread baking books and I am no fan of the highly produced stuff. […]

Stir-fried Maultaschen
Beef, Dumplings, Pork, Swabian

Stir-fried German Soup Dumplings with Egg (‘Gebratene Maultaschen mit Ei’)

What do you do with leftover Maultaschen? You fry them in a pan until crispy and serve them with a Swabian potato salad. Delicious and it doesn’t feel like eating boring leftovers. If you don’t know how to prepare Swabian soup dumplings (“Maultaschen”) then please refer back to my post about them. This recipe assumes that you have already made a batch. Of course, you can also use store-bought dumplings to prepare this recipe if […]

Swabian country bread (Schwäbisches Krustenbrot)
Baked, Bread, Swabian, Vegetarian

Swabian Country Bread (‘Schwäbisches Landbrot’)

Traditional Swabian country bread is made from a mixture of wheat and rye flour. So far, so normal. Mixed wheat and rye bread is the most popular type of bread in Germany followed by toast or what American and British people call white sandwich bread. Many Germans think they live in a country of quality and artisan bread. And while you can easily find great bread in Germany the Germans love toast and white industry […]