Soused herring is so much more delicate than you might expect from its name at first. In Germany, it’s typically served as matjes housewife-style with sour cream sauce. Matjes are young herrings that have been preserved in a salt brine. They’re originally from the Netherlands where, until today, the best Matjes is produced. It’s no surprise that matjes is a staple of German cuisine nowadays. Its flavor isn’t unpleasantly fish. It’s very mild in taste […]
This strawberry-rhubarb salad is one of my favorite spring dishes. It’s vibrant and colorful with a nice balance of bitterness and sweetness. And it’s so simple to prepare. There is no fancy vinaigrette, no oil, no vinegar. It’s just the base ingredients, strawberry and rhubarb, that really shine through. It’s needless to say that this simple salad will only taste good if you start with flavorful ingredients. If the strawberries are watery, you will have […]
Making your own ribbon noodles at home isn’t difficult at all. It takes a little effort but can be accomplished in less than an hour. I already showed you previously how to make semolina soup noodles from scratch. These ribbon noodles look similar but serve a different purpose. They are made with 100 % semolina flour and contain eggs. They are best suited as a side dish for roasts and stews or simply sauced the […]
One of the things I have noticed in recent years is the revival of old vegetable varieties. Jerusalem artichokes, baby turnips, and parsley roots have all made their comeback into German cuisine and are now more popular than ever. But it’s not just the Germans who rediscover their love for vegetables that they have once frowned upon. Apparently, Brussel sprouts and kale are both trending in the UK and the US. Both are vegetables that […]
This asparagus pancake casserole is the first casserole recipe ever that I share on my blog. That doesn’t mean I don’t like them. I’m a big fan of casseroles. They resemble honest and simple homestyle cooking. You won’t usually find them on restaurant menus or in German cookbooks but they are a staple in German home kitchens. Asparagus is plentiful around this time of the year and I love to cook with it as often […]
The beginning of May marks the end of the wild garlic season. That’s the time when the plant starts to bloom and lose its distinctive taste. One of the best ways to appreciate the subtle garlic aroma of this wonderful leaf is by cooking an aromatic wild garlic soup. The process of cooking any creamy herb soup is always the same and very easy. It takes no more than half an hour to have this […]
Glazed baby turnips are a great alternative to carrots and other root vegetables. They are highly seasonal in Germany and only available during the springtime. They are just as simple to prepare like any other root vegetable like kohlrabi, parsnips, or celeriac. Especially the leaves have a pronounced bitterness to them which makes baby turnips stand out against all the other root vegetables. A lot of root vegetables are very sweet nowadays without even the […]
If you’re looking up German recipes regularly, you might be familiar with Schmand. It’s a sour dairy product that is not readily available outside of Central and Eastern Europe but an integral ingredient of many traditional German dishes such as Flammkuchen. In German cuisine, the three most common fermented dairy products made from fresh cream are: Saure Sahne (‘Sour Cream’) Schmand Crème fraîche The fat content is the main difference between the three dairy products […]
Recently I had the chance to appear on Wendy’s ‘Talking Travel with Wendy‘ podcast. Wendy has a phenomenal travel blog called ‘Travel with Wendy‘. She has lived in Southern Germany for many years. If you’re planning your next trip to Germany or any other European country, make sure to check out her blog. It’s full of useful info and inspiration for your next trip. In the podcast interview, I talk with Wendy about my hometown […]
Rice pudding is simple comfort food. Because the rice is cooked in milk or cream, it’s quite rich. I love to serve rice pudding with rhubarb because the rhubarb cuts perfectly through the richness of the rice. That’s also why this dish is often served with sour cherries. Rice pudding craves acidity. You don’t need a ton of spices to make rice pudding taste delicious. The only spice I use to season the rice is […]
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