A simple, classic and traditional German recipe, Eier Frikasse is a great go-to meal with minimal ingredients and prep time.
Some of the best recipes are the simplest recipes. The ones that don’t even require you to leave your house and go to the market for additional ingredients. These recipes are some of my favorite. With non-complex ingredients, easy preparation and great taste, they are by far some of the best everyday recipes that every good cook should have in their recipe file.
Here’s the recipe:
Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)
4 hard boiled eggs (sliced)
1 c chopped carrots (cooked)
1 c frozen green peas
2 T butter
2 T flour
2 c chicken stock (or veggie stock)
1 tsp lemon juice
salt & pepper (to taste)
fresh parsley (optional garnish)
Preparation:
In a large sauce pot, melt the butter and then sprinkle over the flour and whisk until smooth.
Keep whisking frequently until it turns light brown in color.
Add the chicken stock and keep whisking until smooth.
Bring to a boil and then season with salt and pepper.
Tender ground beef, seasoned to perfection and wrapped in a large cabbage leaf, Kohlrouladen is an edible gift that your tastebuds can unwrap.
This dish is a favorite of mine and I think it is because it is such a simple but delicious German comfort food. The meat is kept tender and juicy thanks to the cabbage and in my version, I season it with spices and a bit of dijon mustard.
It also is perfect for preparing ahead of time and/or making for guests because everyone gets their own individual serving. Paired with some boiled potatoes and steamed veggies, this is the type of meal that makes a great day even better.
I tailored my normal recipe in this case to make Abendessen für Zwei or Dinner for Two. It is perfect for enjoying a meal at home with the one you love.
Here’s the recipe:
Kohlrouladen (German Stuffed Cabbage)
2 large cabbage leaves (about 8-9 inches)
1/3 lb ground beef
1/4 c finely chopped white onion
1 TBSP dijon mustard
2 tsp dried oregano
3-4 TBSP plain bread crumbs
1 whole egg
1/4 c fresh chopped parsley
salt & pepper (to taste)
For the cooking process:
2 T butter
1 T olive oil
3 c beef broth
For the gravy:
2 T butter
2 T flour
remaining beef stock/cooking liquid
Preparation:
Blanch the cabbage leaves in boiling water by placing them in the water for 15-30 seconds and then placing in a cold water bath to immediately cool the cabbage leaves. NOTE: the cabbage leaves should be soft and tender but still quite green.
To prepare the meat: place all of the ingredients (except for the cabbage) in a bowl and mix it together with your hands until it is well incorporrated.
Then divide the meat mixture in half and create two large meatballs.
Lay the cabbage leaves open and place one meatball at the bottom (near the stem) in each of the pieces of cabbage. Fold the sides in on top of the meatball and then roll the cabbage to create a little package for the meatball.
Melt the butter and olive oil in a large pot. Then add the kohlrouladen, seam side down and lightly brown them on both sides.
Then add 1 cup of the beef broth and cover with a lid and allow the kohlrouladen to cook for 15-20 minutes or until the meat is well done, adding more broth as needed.
When they are done cooking, remove from the pan and make the gravy.
Melt the butter, then sprinkle over the flour and whisk until smooth. Then add the remaining beef stock and/or cooking liquid and keep whisking to make a smooth gravy.
Plate each of the kohlrouladen and top with the gravy.
Literally translating as fried potatoes, these German fried potatoes are far from ordinary. Crispy potatoes and onions and topped fresh herbs and spices, they are delicious any time and any day.
Their name says it all “Bratkartoffeln.” “Brat” is German for frying and “kartoffeln” means potatoes. This dish is literally translated means fried potatoes but the potatoes are not simply fried. They are enhanced with onions and herbs to make this a delicious side dish or main meal.
Traditionally, Bratkartoffeln also includes bacon or speck. Although my recipe is the vegetarian version of this classic dish, they are still just as delicious.
Here’s the recipe:
Bratkartoffeln
1 potato (pre-boiled)
2 TBSP sunflower oil (or any neutral oil)
1 scallion (finely chopped)
2 TBSP white onion (finely chopped)
2 T fresh parsley (finely chopped)
1 tsp dried oregano
salt (to taste)
Preparation:
Boil the potato until it is tender. Drain, pat dry and then cut into squares.
Heat a frying pan with oil and then add the potatoes and let them brown for 2-3 minutes.
Then add the white onion and scallion and continue to cook for another 2 minutes, stirring frequently.
Season with the oregano and salt and cook for another couple of minutes or until the potatoes are lightly browned and crispy.
Then plate up the potatoes on a dish, sprinkle with the remaining scallion and the chopped parsley.
Light, fluffy yeast doughnuts, dusted with sugar and filled with Oma’s marmalade.
There is nothing quite like a Berliner! I will never forget the first time I tried one. It was my first time in Germany and my husband and I visited a bakery in Leipzig and introduced me to this beautiful German specialty.
Germany has so many wonderful varieties of breads, cakes and baked goods. I am always so thrilled to visit bakeries in Germany because it is always such a delightful experience.
But, living outside of Germany means that many of these beloved baked goods are not so easily accessible. But this recipe, and many of my other German recipes are a great solution. I love to prepare them for my husband and I hope that you like them and this recipe too!
Here’s the recipe:
Berliners (German Yeast Doughnuts with Oma’s Marmalade)
For the dough:
2 2/3 c all purpose flour (+more for kneading and dusting)
1/3 c sugar
1/3 c melted butter
2/3 c warm milk
3 tsp (10 g) dry active yeast
2 whole eggs + 1 egg yolk
1/4 tsp salt
For the filling:
1 – 1.5 c Oma Erika’s marmalade (or your favorite jam)
For the topping:
Powdered sugar or granulated sugar (dusted according to your preference)
Preparation:
To prepare the dough: in a large bowl, combine the yeast, warm milk and sugar and stir well. Meanwhile, in a separate bowl whisk together the eggs.
Add the melted butter to the yeast mixture and stir well. Keep stirring and add the eggs. Then mix together the flour with the salt in a separate bowl. Stirring constantly, add the flour mixture in batches to the yeast mixture.
Continue stirring until a dough forms (it will start to get difficult to stir by hand at this point but don’t worry). Then place the dough on a floured surface and knead it well for 7-8 minutes. Then cover it with a dish towel and let it rise in a warm place for 30-60 minutes.
Once the dough has risen, cut the dough into even pieces and roll them each into a ball.
Place the balls on a parchment lined baking sheet, dusted with a little bit of flour. Then cover the dough balls again with a dish towel and place them in a warm place and allow them to rise again for another 30 minutes.
Heat a large heavy stock pot with oil. Test the heat of the oil using a wooden spoon. If bubbles start to form around the spoon, then the oil is hot enough.
Carefully place each of the doughnuts in the oil and fry on each side for 2-3 minutes or until browned.
Then place them on a paper towel lined plate and allow the excess oil to drain.
Continue until all of the doughnuts are fried.
Then using a “donut jelly filler” proceed to fill each doughnut with the jam, being careful not to overfill.
Then dust the doughnuts with powdered sugar, serve & enjoy!
An irresistible German treat, Quarkspitzen are like German doughnut holes. Golden brown and crispy on the outside but delicate and tender on the inside.
A visit to the German Christmas markets or to the annual Kat (a large local carnival with rides, games and food) would not be complete without buying a few Quarkspitzen. Before I even knew what they were, I was interested just from the very smell of them cooking. Made from quark, a type of dairy that is the consistency of a thick yogurt or sour cream.
Although Christmastime is more than six months away, there’s nothing like recalling this and the myriad of marvelous Christmas treats from the German Christmas markets.
Here’s the recipe:
Quarkspitzen (German Doughnut Holes)
3 T melted butter
300g quark
3 T corn starch
1.5 – 2 c all purpose flour
2 eggs
1/2 c white sugar
1/2 lemon (juiced)
1 tsp almond extract (optional)
2 tsp baking powder
oil (for frying)
powdered sugar (for dusting the quarkspitzen after frying)
Preparation:
In a large bowl, whisk together the butter and the sugar.
Then add the eggs and continue to whisk.
Mix together the corn starch, baking powder and flour.
Gradually add in the flour mixture and the quark, half at a time, rotating between the two of them.
Then add the lemon juice and stire just until it is combined.
Set the batter aside for 10-15 minutes and fill a large stock pot with oil.
To fry the quarkspitzen, dip a spoon in the oil and then into the quarkspitzen batter and place into the fryer to create a roughly oval shape. Fry until golden brown on each side and then place on a paper towel lined plate.
Continue until all of the dough has been used.
Dust the quarkspitzen with powdered sugar, or if you prefer, granulated sugar.
Soft and tender, freshly baked pretzels. It is like taking a trip to Germany without stepping foot outside of your kitchen.
Pretzels are one of the first snack foods that I remember eating as a kid outside of my favorites (cucumber & bell peppers — don’t judge me, I’ve always loved my veggies, lol!). My parents would buy these massive five pound bags of pretzels and I used to love to grab a handful of them.
Well, not much has changed from my childhood days. I still love pretzels. Every time my husband and I go to Germany, I always have to get at least one during our trip. Hey, we even had pretzels served during our “Kaffee und Kuchen” (German for “Coffee and Cake”) on our wedding day. After our wedding we were still eating all of the leftover pretzels and you know what, they were still so good (thanks to our lovely local German bakery).
Plus, if you have not seen the episode of Mister Roger’s neighborhood when he goes to the pretzel factory, do yourself a favor and watch it. It inspires me and makes me smile today just as it did when I was a kid. Mister Rogers was a brilliant person, that I am still learning from to this very day. He had such a sincere compassion and love for people and also for pretzels too!
Well, as you can see, I am a pretzel fan to say the least. But without further adieu, aahhhemm, the recipe…
Here’s the recipe:
Homemade German Pretzels “Bretzels”
1.5 c flour
2 tsp dry active yeast
2/3 c warm water
1 T honey
1.5 T oil
1 tsp salt
1 T baking soda
corse sea salt (to taste, sprinkled onto of the pretzels just before baking.
Preparation:
In a large bowl, combine the yeast, honey, 1 T of oil and warm water. Stir well and set aside.
In the meantime, combine the flour and salt in a bowl.
Then add the flour mixture into the yeast mixture and stir thoroughly with a wooden spoon until the dough comes together and stops sticking to the bowl.
Turn the dough onto a floured surface and knead it for about 8-10 minutes.
Then lightly oil a bowl with the remaining half a tablespoon of oil. Place the dough in the bowl and cover with a damp kitchen towel and place the dough in a warm place to rise for one hour.
After one hour, it is time to shape the pretzels.
Take a piece of dough about the size of a golf ball and roll into a ball.
Then roll it out into a long thin rope.
Make a U-shape with the rope and then fold one end over the other to create an “x.”
Then flip this “x” shape over to the other side of the dough and set aside.
Continue until all of the pretzels are shaped.
Then boil a large pot of water and add the baking soda.
Place each pretzel in the water for 20-30 seconds, turing them halfway in between.
Place them on a baking sheet lined with parchment paper, sprinkle the course sea salt on top of each pretzel and bake them on 200C/392F for about 15 minutes (or until they are golden brown).
Tender & flavorful German meatballs, boiled in a seasoned broth and doused in a delicious dijon mustard and caper white sauce. Paired with boiled potatoes, this is one of my favorite German comfort food dishes.
I love that there are so many practical and yet delicious recipes in German cooking. The more I learn about this beautiful cuisine, the more I am delighted to cook it.
This recipe just so happens to be a favorite of my hubby. He doesn’t always make requests for certain meals, but this one, I noticed he liked it a lot. That makes me even happier to make it for him. And you know what, I like it too. I hope you do as well.
Here’s the recipe:
German Meatballs in a White Caper Dijon Sauce or Kochklopse or “Königsberger Klopse“
For the stock:
3 bay leaves
10-12 capers
1 onion (quartered)
salt (to taste)
For the meatballs:
1.5 lbs ground beef
1 large onion (finely diced)
3-4 T dijon mustard
2 eggs
1/3-1/2 c breadcrumbs
1 T dried oregano
salt & pepper (to taste)
For the gravy:
3 T butter
3 T flour
cooking stock (that the meatballs cooked in)
2 T dijon mustard
15-20 capers
salt & pepper (to taste, if needed)
Preparation:
Start by preparing the stock: Fill a large stock pot with water. Then add the bay leaves, capers, onion and salt. Place on the stove and bring to a boil.
In the meantime, prepare your meatballs.
To prepare the meatballs: Place the ground beef in a large bowl. Add the onion, dijon mustard, eggs, breadcrumbs, oregano, salt and pepper.
Then mix together the mixture using your hands until it is well combined.
Then shape the meat into large balls and gently drop into the boiling stock.
Allow the meatballs to cook for about 40-45 minutes, monitoring the water levels occasionally to ensure that there is sufficient liquid (if not, then add some more water).
Pre-cooked…The meatballs are done boiling & it smells so good!
Once the meatballs are done cooking, remove them from the pot and place them on a plate.
Then place a colander in a bowl and drain the stock. Set the stock aside for the gravy.
To make the gravy: Start by making a roux. Melt the butter in your stock pot and then add the flour and whisk constantly until it comes together. Then add the stock liquid while whisking constantly until smooth.
Bring to a boil and add the dijon mustard, capers, salt and pepper and whisk for anotherr minute or two.
German cuisine would not be complete without sauerkraut. There’s nothing better than a grilled bratwurst, brötchen and sauerkraut. Or really, sauerkraut with anything is always a good idea for me.
My first recollection of sauerkraut is when I when I was seven years old, I remember seeing my dad pile it high on his hot dog. I was curious about it but when I tried it, it was not something that I liked.
Fast forward to adulthood and I finally tried sauerkraut again and this time, I really enjoyed it. I think it took a while for my taste buds to catch up to the delicious flavor of sauerkraut.
I am fascinated with the process of fermenting and pickling anything. I have been told that my grandmother used to pickle just about everything and although I never knew her so well, I have a feeling that a smile would stretch across her face to see me making sauerkraut. Imagining this makes me smile when I make it and I hope this recipe gives you a smile too.
Here’s the recipe:
Homemade Sauerkraut
15 c thinly sliced cabbage (about 3 lbs)
2 TBSP salt
Tools:
A large glass jar
A small glass jar (that fits into the large jar)
1-2 small, stones (that fit in the small jar)
Preparation:
Thinly slice your green cabbage and place it in a large bowl.
Sprinkle over the salt and using your hands, knead the cabbage for about 10 to 15 minutes until it considerably reduced in size and develops a lot of liquid in the bottom of the bowl.
Before kneading the cabbage……after kneading the cabbage
Taking a large jar, stuff the cabbage in the jar being sure to stuff it down and pack it in the jar. Cover the cabbage with the remaining liquid, being sure that the cabbage is completely submerged with liquid.
Place two clean stones in a small container that fits in the jar.
Place the container in the larger jar to weigh down the cabbage.
Place the lid on the sauerkraut and leave the jar on your kitchen countertop for two weeks. Everyday, open the lid and press down on the sauerkraut to ensure that it remains completely submerged.
After two weeks, it is ready to eat and/or you can pop it in the fridge to use later.
Love at first bite, there is nothing quite like homemade Spätzle. Spätzle are delicious German egg noodles and simply delicious. This recipe captures the essence of the homemade Spätzle making process combining a blend of traditional and modern methods.
The first time I tried Spätzle was the day after I got married. My husband is from Germany and we went out for lunch and had Spätzle. From the first bite, I was hooked.
Light, luscious egg noodles tossed in butter and garnished with herbs. It is so simple but so good.
Here’s the recipe:
Spätzle (German Egg Noodles)
1- 1.5 c flour
4 eggs
1 tsp salt
Preparation:
Crack the eggs in a bowl and whisk.
Sprinkle over the flour and salt and with a wooden spoon whisk the dough until smooth (about 5-10 minutes). Note: As you whisk, the air bubbles will start to form in the dough; this is a good sign, continue whisking.
Allow the dough to rest for 5-10 minutes.
Boil a large pot of water and season with salt. Follow one of the methods below:
Traditional Method (w/ small cutting board and a knife)
Dip the cutting board in the water.
Spoon on the batter and then quickly dip in the boiling water.
Smooth the batter evenly on the cutting board with a knife.
Then scape off long pieces into the water to create the noodles.
Allow the noodles to boil for 3-5 minutes or until they rise to the surface.
Scoop out with a colander and place in a cold water bath to stop the cooking process.
Repeat until all your batter is used.
Block Grater Method
Dip the block grater in the water sideways while holding onto the top handle.
Then spoon in the batter and using and wooden spoon, glide it back and forth until the noodles drop into the water.
Allow the noodles to boil for 3-5 minutes or until they rise to the surface.
Scoop out with a colander and place in a cold water bath to stop the cooking process.
Repeat until all your batter is used.
Plastic Colander Method
Dip the colander in the boiling water.
Then holding it above the water, spoon in the batter and using a spatula, run it against the batter in circles until it falls into the water to create the noodles.
Allow the noodles to boil for 3-5 minutes or until they rise to the surface.
Scoop out with a colander and place in a cold water bath to stop the cooking process.
Repeat until all your batter is used.
To make the Butter & Herb Spätzle:
Melt 2 tablespoons of butter in a frying pan.
Add the Spätzle and sauté for a few minutes.
Season with salt and add fresh herbs and remove from the heat.
Brötchen, literally translated means “little bread.” These delicious traditional German bread rolls take me back to Germany every time I make them.
I’ll never forget my first trip to Germany. We arrived at the airport and I was so excited. I was getting to see my husband’s homeland for the first time. When we arrived, the first thing we ate was a Bratwurst and from there, the delicious food never ceased.
I am so blessed because my Schwiegermutter (German for mother-in law, but we prefer mother-in-love) and my husband’s Oma (German for grandma) are such amazing cooks! I never leave Germany with an empty stomach and we always take some delicious edible goodies with us.
It is natural that I love Brötchen simply because I love good bread; and Brötchen are very good! Breakfast always includes at least one. So, since we don’t live in Germany, it was only natural for me to make my own Brötchen at home. I always enjoy making them and it is such a special experience for me. I hope you enjoy this recipe as much as I do.
Here’s the recipe:
Homemade Brötchen (Traditional German Bread Rolls
For the dough:
2 cups all purpose flour
1 package of yeast
1 T honey
1 tsp salt
3/4 c – 1 c warm water
For the egg wash:
1 egg
1 T water
Toppings:
sunflower seeds
sesame seeds
rolled oats
Preparation:
In a measuring cook, stir together the water, honey and yeast. Let set for 5-10 minutes.
Place the flour in a large bowl. Sprinkle the salt on top and stir.
Pour over the yeast mixture and stir well with a wooden spoon until well combined.
Then pour the dough onto a clean, floured workspace.
Knead the dough for 10 minutes. Roll into a ball and place the dough into a bowl or place it on the floured surface and cover with a kitchen towel or plastic wrap and let rise for 1 hour.
Knead the dough again for a couple of minutes and then divide the dough into equal size portions.
Shape the dough into small ovals (for the traditional bread rolls) and small circles for the “modern style” bread rolls with the toppings.
Place the bread rolls on a baking sheet lined with parchment paper dusted with flour.
Cover the bread rolls with a kitchen towel and place in a warm place to rise for 1 hour.
Pre-heat the oven for 200C/ 392F.
With a sharp knife, cut the baking slits in the top of each bread roll.
To make the egg wash: whisk together the egg and water.
Brush the top of each bread roll with the egg wash.
For the round bread rolls, top with the toppings of your choice.
Bake in the oven* for about 15-20 minutes or until golden brown.
*Wink Hint: When you pop the bread rolls in the oven, take a spritzer spray bottle and spray a little water at the bottom of the oven (then close it immediately) to create a little steam-action. This helps the bread rolls achieve their nice and crispy crust.
There’s nothing like a recipe from a grandma and this recipe from Oma Erika is so good and yet so simple to prepare.
As a kid and even to this day, I have always heard the marvelous stories about my grandmothers and great-grandmothers. They were marvelous cooks and just marvelous women in my opinion. But unfortunately, I never really got to know them because they passed away when I was relatively young.
I love grandparents and elderly people in general. I believe they have such a wealth of knowledge to share with the younger generations.
I am so blessed to have another grandma and this time it is through marriage. My husband’s grandma, Oma Erika, is wonderful. Plus, we just so happen to share the same name, lol! I admire many things about her including her amazing cooking skills. This recipe is one that she prepared for us while we were in Germany and we ate so much because it was so good. There’s nothing like a recipe by Oma.
Here’s the recipe:
Oma Erika’s Pilz (Mushroom) Pasta
3 c sliced mushrooms
1 small onion (finely diced)
1 c dry spiral pasta
1 c chicken broth
1 T flour
2 T butter
2 T olive oil
1/2 T oregano
salt & pepper (to taste)
Preparation:
Slice the mushrooms and finely chop the onion.
Boil the pasta in salted water until it is tender. Drain, rinse and set aside.
In a large frying pan, melt the butter and olive oil. Add the onions and saute until transluscent.
Then add the mushrooms and saute until browned.
Sprinkle over the flour and stir well. Then add the chicken broth and keep stirring until it is well incorporated.
Bring up to a light simmer and then cook on low heat for 2-3 minutes, stirring frequently.
Season with salt, pepper and oregano and cook for another minute.
Remove from the heat.
To serve: plate the pasta and then top with the mushrooms. Garnish with fresh herbs and enjoy!
