Yum! “Schupfnudeln mit Sauerkraut”, a yummy vegetarian dish (but you can also add bacon). I cannot translate the word “Schupfnudel” - but it’s a type of noodle-shaped dumpling made out of potatoes/flour/eggs. You fry them in a pan until they’re crispy on the outside. The inside is still soft. :)
They’re served in the South - mostly near the French border and in Bavaria. The traditional Bavarian adds sourkraut!
Watch this video to learn how to make German Schupfnudeln! :)
(pic via naturkost.de)
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nicoolio asked: Hi! I lived in Munich for four years, and now that I'm back in the US, I really miss those brezin! Do you know of an authentic recipe that I could use to make them myself? American pretzels just don't cut it. Thanks!
I know. American pretzels are not the same. The German Laugenbrezel rocks ;)
For the dough you need:
500g wheat flour
2 tsp salt
1 tsp sugar
1 cube of fresh yeast (about 40g) or 1 pkg yeast
20g lard
grainy salt to sprinkle
For the Brezel - lye you need:
150ml 36% soda lye (NaOH) (you can get it at drugstores here)
1,8 liters water
BE VERY CAREFUL WHEN MIXING THE LYE PLEASE (use gloves)!
Prepare the Brezel dough by mixing all the ingredients together and then kneading it patiently for about 10-15mins. The dough must’t be sticky or too dry. Then cover it with a towel and leave it for about half an hour. Ok… now divide the dough into 15 pieces and shape the Brezeln.
Preheat the oven. 180°C = 356 °F
Now you need to dip each Brezel into the soda lye before placing them onto a baking tray. Sprinkle them with the grainy salt. Leave them on the tray for about 5-10 mins before putting them into the oven. Bake them for about 20mins.
(recipe found at brezel-baecker.de)
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This is probably Austria’s most popular dessert / sweet main dish: Kaiserschmarrn (der Kaiser = emperor; der Schmarrn = Austrian for der Unsinn = nonsense) is basically pancakes that were ripped into small pieces with a topping (e.g. cranberry or apple sauce) and powdered sugar. You can also add nuts or raisins :)
Here’s a recipe (via visit-salzburg.net). It serves 1-2 people:
3 eggs
100 g flour
1 teaspoon sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/8 L milk
100 g butter
raisins
Mix yolk, flour, sugar, vanilla extract, salt and milk to a thin dough; whisk the egg-white until it is stiff and mix it carefully with the dough. Melt the butter in a pan and add the dough. Sprinkle some raisins over it and fry it on low heat. Turn the omelette around, tear it in little pieces and fry through.
(pic via oesterreich.pbworks.com)
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YUM! A juicy, hot Jägerschnitzel (lit: hunter’s schnitzel), with mushroom sauce and Spätzle. Does that sound good to you? Here’s how to make a Jägerschnitzel (without breading):
1lb boneless pork cutlets
4oz of chopped onions
8oz of sliced mushrooms
1 tbsp tomatoe paste
1/2 cup water
1/2 cup dry (red) wine
thyme, pepper, salt, 1/2 tsp paprika, parsley, sour cream
Flatten the cutlets with a meat tenderizer before you fry them in heated oil. After the cutlets are well-done, take them off the flame and start preparing the gravy. Sauté the onions until they are golden, then add the tomatoe paste and mushrooms. Add water, wine and the spices. Then let it simmer for about 5-10mins before you stir in the sour cream (about 2Tbsp).
Serve the cutlets on a plate with either Spätzle or noodles and pour the mushroom gravy on top. And then - GUTEN APPETIT! (Enjoy!)
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Do you still need a punch recipe for this year’s New Year’s Eve party? You might wanna try this one:
Schlammbowle (lit. mud punch)
For a big bowl you need:
2 liters of orange juice
2 bottles of champagne (about 750ml each)
1 bottle of vodka (about 750ml each)
a big box of vanilla ice cream (about 2liters)
Mix the juice with the champagne and the vodka. All the beverages should be cold. Then add the ice cream. It’ll melt slowly into the punch, leaving a creamy layer on top.
(pic via markeneis.de)
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Zimtsterne - cinnamon stars - are a must during Christmas season. They are juicy, sweet and simply delicious. Here’s an easy recipe for you to make them :)
You need:
about 100g / 3.5oz ground hazelnuts
about 125g / 4.5oz ground almonds
2 egg whites
1/2 tsp lemon juice
125g / 4oz sugar
about 1tsp vanilla sugar
1 tsp cinnamon
This is what you have to do:
Roast the ground nuts in a pan without oil and let them cool off. Stir egg whites, lemon juice and sugar until it’s stiff. Put 3 tbsp into a seperate bowl, you’ll need it later. Add about 3.5 onzes of the almonds, vanilla sugar, cinnamon and the hazlenuts, stir and then put the dough into the fridge for about 2 hrs.
Roll the dough out and then cut star-shaped cookies. Mix the beaten egg whites which you saved with a few drops of water and spread it on top of the stars. Place them onto a baking paper onto a baking tray.
Bake the stars for about 15-18mins in your preheated stove (ca. 284°F, 140°C). Let them cool off and dust them with cinnamon if you’d like. Guten Appetit! :)
(pic via kochrezepte.de)
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“Vanillekipferl” are one of my favourite German / Austrian Christmas cookies. Currently, I have some at home (see picture) - unfortunately not self-baked. But I’ll bake some soon - and maybe you wanna give it a shot, too. You won’t regret it! ;)
For 18 servings you need:- 2 cups (250g) all-purpose flour
- 1/3 cup (ca. 70g) white (powdered) sugar
- 3/4 cup (100g) ground almonds
- 3/4 cup (ca. 150g) unsalted butter
- 1/2-1 whole vanilla bean
- Preheat your oven to 325° F (170° C).
- Mix flour, sugar, almonds, vanilla. Then add the butter - knead everything into a dough. Wrap the dough in plastic foil to keep it fresh and put it into your fridge for 1 hour.
- Take dough out of the fridge again and shape it into “sausages”. Then cut off 1/2 inch pieces. Shape each piece into a crescent and put them on a paper lined cookie sheet.
- Baking time is about 8-10mins. Cool cookies off for 1 minute and then roll them in vanilla sugar - you can prepare it yourself by mixing the vanilla bean with powdered / normal sugar. You can probabably get vanilla sugar at the supermarket, too.
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Die Schokokusstorte - the easiest thing in the world. And - SO delicious!
You can either buy a ready-made sponge-cake dough or make one.
For the dough you need:
100 g flour (about 3.5 oz)
100 g sugar (about 3.5 oz)
3 eggs
3 Tbls hot water
1/2 ts baking soda
For the filling you need:
9-12 Schokoküsse (chocolate-covered marshmellow treats)
250 g farmer’s / curd cheese (about 8 oz)
250 g whipped cream (about 8 oz)
1 tbls lemon juice
Preparing the dough:
Stir eggs, sugar and hot water until it’s fluffy. Fold in flour and baking soda carefully. Bake in a springform pan for about 15mins (175° C, 347 ° F).
Preparing the filling:
Remove the waffles from the Schokoküsse and put them aside. Mash the rest in a bowl with a fork. Add curd cheese and lemon juice. Stir. Then fold in the whipped cream. Spread the filling onto the sponge cake dough (cooled off). You can now decorate the cake with the waffles (see picture). Put it in the fridge for a couple of hours.
Guten Appetit!
(picture via huettenhilfe.de)
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Das ist ein “Matschbrötchen” (mud roll). Simply take a Schokokuss and press it between two halfs of a roll. You might hear a “crrrck” sound, when the chocolate cracks. And you might make a “mmmmh” sound, when you take your first bite ;)
das Brötchen (“) = (bread) roll (-s)
der Matsch = mud
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“Spaghetti Eis” is a German ice cream speciality, that resembles the look of a plate of Italian spaghetti noodles with tomato sauce. Yum!
Instructions:
Press vanilla ice cream through a “Spätzle” or a similar noodle press to make it look like spaghetti noodles. Put the ice cream on top of whipped cream onto a plate. Then add strawberry sauce. Coconut flakes or grated almonds are your “sweet parmesan cheese”! Guten Appetit!
(picture via wikipedia)
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