Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1 tablespoon tomato paste 1 teaspoon salt 1 tablespoon ground yellow curry 1 teaspoon ground mustard 1/2 teaspoon smokey [...]
Ingredients: 3 ¼ cups (750 ml) light cream 3 ¼ cups (750 ml) chicken or vegetable broth 1 carrots scrubbed, ends trimmed ½ leek 4 tbs chopped fresh garlic ¼ cup (50 gr) tomato paste [...]
Schwäbische Maultaschen (Swabian Ravioli) are after Spätzle the second most popular regional specialty in the southwest part of Germany. Maultaschen are similar to the Italian ravioli but are square-shaped or rectangular-shaped and typically larger in [...]
First let me tell you that there is no such thing as a “German” potato salad. Now there is my mom’s potato salad, my grandmother’s potato salad, my mother-in-law’s potato salad, [...]
Some time ago I was asked by one of our regular clients if I know how to make MOST. Now to clarify – “Most” is the German word for Apple Wine. This used to be [...]
The red cabbage is a sort of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple. […]
Sauerkraut came to Europe via Asia, where people have been pickling cabbage for thousands of years. Because of its high vitamin C content, it was very useful in preventing scurvy and keeping people healthy throughout [...]
Spätzle are largely considered a “Swabian speciality” and are generally associated with the German states of Baden-Württemberg and Bavaria. […]
Rindsrouladen is a very popular dish served for a family lunch on Sundays or on a holiday. Served with red cabbage and mashed potatoes it makes a very savory meal enjoyed by young and old. [...]
