Flammkuchen (Tarte Flambée) is an Alsatian dish composed of bread dough rolled out very thin in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced [...]
Last year we have spent more than 4 months in Germany and Austria. One of the highlights for us had been – you guessed right! Food! We always enjoyed this one region of Europe much [...]
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 [...]
Cologne grandmothers usually made their "Surbroode" from horse meat. Nowadays we marinate primarily beef in vinegar for sauerbraten and simmer until it melts in your mouth. Although the version of Cologne with the raisin sauce [...]
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. [...]
