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Savory Archives -German Cooking
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Archive for the ‘Savory’ Category. May 22nd, 2016. Spreewaldgurken – Gherkins. In late summer it is time to look out for some gherkins. I got some at the local pick your own and picked a bucket full of them. Now they need to get preserved in jars. This Recipe is a traditional recipe from the Spreewald . Spreewaelder Essiggurken are famous in Germany and much loved. For this Recipe you need:. About 3 kg gherkins,. 65 g salt (as a minimum). 1 liter vinegar (min 10% acid). About 3 kg gherkins,. You can add ...
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Gluten free Orange Polenta cake -German Cooking
http://germancooking.net/2016/08/14/gluten-free-orange-polenta-cake
Gluten free Orange Polenta cake. August 14th, 2016. Sometimes there is not much time to prepare a cake because there are many other things to do. This cake is ideal for such a day. it takes just some minutes to combine the ingredients and to bake it. Sure it needs some time to let the oranges cooling down, but you can prepare that already a day before. This cake is moist, gluten free and full of flavor . Blend for some seconds until smooth. Then add the liquid ingredients and mix again until smooth.
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Fine Chicken Liverpate -German Cooking
http://germancooking.net/2016/08/01/fine-chicken-liverpate
August 1st, 2016. A great chicken only pâté. Last week I got fresh chicken liver in a bulk pack and decided to make some liver pâté out of it. I decided to make a smooth pâté with only chicken in it. I came across several recipes and ended up making my own one based on what I found. Making pate is sometimes a long and complicated process, but I want to make it easy and quick. This is what it looks like at the end. I compensated this with more liquid. Using a blender was the best choice. When you use ...
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Bread Archives -German Cooking
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Archive for the ‘Bread’ Category. April 13th, 2017. Easter Hot Cross Buns. It is an old English Easter tradition – Hot Cross Buns. I tried many recipes over the past years and always comes back to this one I found on the Wild Yeast Blog. I changed the recipe slightly and reduced the sugar. These buns a fluffy and full of flavor. The spices give them a great taste. And the long resting time at cold temperature helps to develop the flavor of the spices and the fruit. 2 hours 15 mins. 7 g instant yeast.
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Sunflower sourdough bread with kibbled rye and wheat -German Cooking
http://germancooking.net/2016/10/30/kibbled-rye-wheat
Sunflower sourdough bread with kibbled rye and wheat. October 30th, 2016. The other day I got some kibbled rye and wheat, so I thought I bake a classic mix bread with it. To use the kibbled grains without having stone like pieces in your bread you need to cook them before you use it. So if you use grains always cook them 10th 150% of water related to the amount of grains. Cook them until all water is completely absorbed by the grains and let it then cool down. The kibbled grains before cooking …. Put dou...
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Web Page Usage -German Cooking
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Meat Archives -German Cooking
http://germancooking.net/category/meat
Archive for the ‘Meat’ Category. August 1st, 2016. A great chicken only pâté. Last week I got fresh chicken liver in a bulk pack and decided to make some liver pâté out of it. I decided to make a smooth pâté with only chicken in it. I came across several recipes and ended up making my own one based on what I found. Making pate is sometimes a long and complicated process, but I want to make it easy and quick. This is what it looks like at the end. I compensated this with more liquid. Using a blender was t...
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Main Archives -German Cooking
http://germancooking.net/category/main
Archive for the ‘Main’ Category. May 13th, 2016. Classic German Potato Dumplings – Kartoffelklöße. Here I show you how to make classic German Potato Dumplings. There are 3 different types of potato dumplings common in Germany. Dumplings made from cooked potatoes, raw potatoes and half cooked and half raw potatoes. This recipe is for cooked potato dumplings. 15 kg potatoes, peeled and cooked. 75 g whet flour. 100 g potato starch. Some bread and butter. Now take some dough, press it flat on your hand, put ...
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Grandma's Christmas Stollen -German Cooking
http://germancooking.net/2016/12/11/stollen
Grandma’s Christmas Stollen. December 11th, 2016. Today I made a Christ Stollen or Christmas Stollen. This is a traditional Christmas cake in Germany. There are many recipes. What I like about this one is it’s buttery taste and the flavors. Stollen needs to rest some time before being served. Some say several weeks, but I think some day’s is just fine. You also need to keep in mind that in Germany it is Winter time, cold and in a food storage probably fridge cold. 1 kg all purpose flour. 170 g citrus peel.
