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German Boiled Potatoes
Basics, Potatoes, Sides, Vegetarian

German Boiled Potatoes (‘Kartoffeln’)

I’ve been writing this blog for half a year now and still haven’t published a basics post about German-style boiled potatoes yet. In the old days, the mighty potato was to Germans what plain rice is until today for most Asians. A staple food that is filling, nutritious, and harmonizes with almost any dish. There are more than 2900 different potato cultivars around the globe and countless preparation and processing methods. In this post, I […]

German Pancake Soup (Flädlesuppe)
Soups, Swabian, Vegetarian

German Pancake Soup (‘Flädlesuppe’)

This week I’m sharing an extremely simple and quick recipe with you. In case you have some leftover pancakes and beef broth laying around this pancake soup can be thrown together in five minutes. Whenever my mother made pancakes there were usually a lot of leftovers. So the next day we would be eating this pancake soup as an entree for dinner. It’s a common homecooked dish all around Southern Germany. It always reminds me […]

Beef salad with leftover soup beef
Beef, Salads

Leftover beef salad (‘Rindfleischsalat’)

Today, I want to share with you one of my favorite ways to use up the leftover meat from making my beef broth recipe. Beef salad is a popular dish all around Germany beloved for its tanginess. I cook a lot of broths at home and I don’t like throwing out perfectly edible meat. Be it chicken, beef, or pork. The easiest way is, of course, to serve the meat inside the broth as part […]

Creamed Spinach
Sides, Vegetables, Vegetarian

Creamed Spinach (‘Rahmspinat’)

Spinach is a magnificent vegetable. It’s packed with nutrients and the flavor is incredible. I know a lot of people have an aversion to the overcooked, mushy, and bitter spinach porridge they had to eat during their childhood. So today, eating raw baby spinach as part of a salad is en vogue. Sauteed spinach with garlic also got a lot of love in recent years. However, my all-time favorite spinach dish remains simple creamed spinach, […]

Soups, Vegetables, Vegetarian

Zucchini soup (‘Zucchinisuppe’)

When I grew up, we always ate a lot of zucchini during the summertime. The reason for that was that the zucchini in our garden grew crazy fast. I guess every gardener who grows his own zucchini can relate to that. If you’ve forgotten to harvest your small zucchini the day before, they might’ve grown to monster size overnight. The easiest and most delicious way to use up all the zucchini at our home was […]

Homemade Beef Broth
Basics, Beef, Soups

Homemade Beef broth (‘Fleischbrühe’)

The first broth that I introduced you to on my blog was chicken broth. It’s a light and delicate broth that goes well with almost anything. Chicken broth is basically the soy sauce of German cuisine. An all-purpose seasoning. Today, I’m going to introduce you to the second broth that is essential for German cuisine: Beef broth. It has a lot more body and character than chicken broth and makes the perfect soup and stew […]

European plaice with North Sea shrimps and ham
Fish & Seafood

European plaice with smoked ham and North Sea shrimps (‘Scholle Finkenwerder Art’)

This dish combines three kinds of protein that are absolutely delicious. German smoked ham and tiny North Sea shrimps are stacked on top of a European plaice fillet. This dish is savory, buttery, but also surprisingly light. Served together with some sauteed potatoes and lettuce this makes a wholesome springtime or summer meal. The European plaice – a local delicacy The European plaice is a flatfish that can be caught in the North Sea which […]

Gaisburger Marsch
Beef, Potatoes, Soups, Spätzle, Swabian, Vegetables

Beef Spaetzle Soup (‘Gaisburger Marsch’)

Even though I consider stewed lentils with spaetzle (‘Linsen mit Spätzle’) to be Swabia’s signature dish, this one is a close second. German beef spaetzle soup (‘Gaisburger Marsch’) is a filling soup that satisfies all of one’s needs in one dish. The thing that makes it stand out is the unusual combination of two starches: Spaetzle and potatoes. For Germans, it’s usually either one or the other. I mean, how many people do you know […]

Steamed Asparagus with Sauce Maltaise
Sides, Vegetables, Vegetarian

Steamed Asparagus with Sauce Maltaise (‘Spargel mit Sauce Maltaise’)

Asparagus is the only vegetable in German cuisine that is considered noble enough to stand by itself without any meat. The white variety, which is in season for no more than two months a year, is considered a national delicacy. When cooked on point, it has a buttery sweet aroma and a creamy rich texture, that makes it melt in your mouth. If you combine this delicacy with the crunchier and earthier green asparagus and […]

German Pancakes
Basics, Sides, Swabian, Vegetarian

German Pancakes (‘Pfannkuchen’)

Pancakes are a food that is commonly considered by many Americans to be basic breakfast fare whereas in many European countries pancakes aren’t considered a breakfast item at all. German pancakes are commonly served either with a savory filling or in their sweet version as a dessert after a light dinner. The German pancake has a lot of similarities with the French crêpe albeit being a bit thicker and less refined. A lot of people […]