Author Archives: klaus

Prime boiled beef with horseradish sauce-Tafelspitz mit Meerrettichsauce

aaxTafelspitz (literally meaning tip (of meat) for the table) is boiled beef in broth, served with horseradish. It is considered to be the “national dish” of Austria and is equally popular in Germany. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, “His Majesty’s private table is never without a fine piece of boiled beef, which is one of his favorite dishes.” Continue reading

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Rice Soup with Vegetables – Reissuppe mit Gemüse

reissuppeRice Soup I think everybody knows somehow. It is an often cooked stew all over the world. Today, I want to show the middle German version with the typical spices used here and self-made chicken broth as basis. Even if it seems to be a simple dish there is much work to do for it. If you don’t want to cook the boiling hen, you can buy chicken broth from grocery store, of course. Continue reading

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Potato Soup – Kartoffelsuppe Anhaltiner Art

kart1Potato soup is an important component of the traditional German kitchen. In different variations whether with large pieces of potato, mashed potatoes meat, saussages, salmon or also with plum cakes as supplement, potato soup belongs to the popular stews. Potato soup is a very changeable dish. The addition of small sausages or meat is a popular kind of making the taste of the potato soup more interesting. But it gives meanwhile still much more ways to transform a simple potato soup into a special meal. Continue reading

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Farmers breakfast – Bauernfrühstück

bbA farmer breakfast is a simple but tasty dish from roasted potatoes, eggs milk belly bacon, ham or also smoke meat. All ingredients in a pan are mixed and refined like an omelette or a scrambled egg. Typical supplements are tomato salad or spice cucumbers. Continue reading

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Potato dumplings – Kartoffelklöße

Kartoffelkloss-201020558386Germany boasts a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in Northern Germany, Knödel, Nockerl or Knöpfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in North-Eastern Germany, Knöpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. I want to show the potato dumplings here for first , because they are often used as side dish for the traditional deer and venison meals shown on this blog. Continue reading

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Haunch of Hare(Jackrabbit) with dumplings and red cabbage – Gespickte Hasenkeule mit Rokraut und Klößen

hasenkeuleHares and rabbits are plentiful in many areas, adapt to a wide variety of conditions, and reproduce quickly, so hunting is often less regulated than for other varieties of game. In rural areas and particularly in pioneer times, they were a common source of meat. Hares can be prepared in the same manner as rabbits—commonly roasted or taken apart for breading and frying.
The most common kind of preparation in germany is making a roast from spiked hare haunches. Continue reading

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Red Cabbage grandmothers recipe -Rotkohl nach Großmutters Art

Many wild meat dishes and beef roasts are mostly served with red cabbage. I will explain a special recipe for red cabbage here which is descended by our grandmother. Continue reading

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Schnitzel with mixed vegetables and potatoes – Schnitzel mit Mischgemüse und Kartoffeln

cham 001If there is one famous german dish everbody in the world knows, it ist schnitzel. A schnitzel is a boneless meat in germany usually pork, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. Continue reading

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Roast venison with red cabbage, sprouts and potato croquettes – Rehbraten mit Rotkohl,Rosenkohl und Kartoffelkroketten

rehRoast venison is a vintage wild dish, which is served in Germany for special holidays, festivities or in speciality restaurants. This receipt explains the traditional preparation of venison or deer. These wild meat dishes are mostly served with red cabbage. I will explain a receipt which is descended by our grandmother. I have chosen potato croquettes for side dish, because I didn’t want to make it more complex. You can serve salted potatoes or potatoes dumplings instead of it. I will publish an instruction for dumplings within the next weeks. Continue reading

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Zander (pike-perch) with butter peas and parsley potatoes – Zander an Buttererbsen und Petersilienkartoffeln

essenZander is a species of fish from freshwater and brackish habitats in western Europe. It is closely related to perch. Zander are often called pike-perch as they resemble the pike with their elongated body and head, and the perch with their spiny dorsal fin.The zander is a common and popular game fish in Europe. It is often eaten, and it may reach 20 kg (44 lb)[1] of weight, although typical catches are considerably smaller. Continue reading

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