Spritzgebäck
Heidrun Strobl on 03/12/2020

Spritzgebäck

3rd door of the Advent calendar

Vanillekipferl
Jutta Thielen-del Pozo on 02/12/2020

Vanillekipferl

2nd door of the Advent calendar

German streetfood - Currywurst
Jutta Triebe on 19/11/2020

German streetfood - Currywurst

Honestly it’s not that simple. In 2020, Currywurst (in combination with French fries) is the most popular canteen food in Germany for the 28th time in a row.

Martinsgans
Jutta Triebe on 16/11/2020

Martinsgans

A historical attempt to explain this custom is based on the assumption that in times of feudalism, the origin was a feudal obligation due on Martin's Day, a levy called Martin's lap.

German Dumplings
Jutta Triebe on 05/11/2020

German Dumplings

Dumplings are a consistent part of German cuisine. All over the country you will find different varieties.

How to bake German Bread – the real one
Evi Rauscher on 29/10/2020

How to bake German Bread – the real one

With the largest bread diversity in the world (there are more than 3000 different recipes) the German Bread Culture is legendary. This was honoured by UNESCO in 2014 when the German Bread Culture was added to the Nationwide Inventory of Intangible Cultural Heritage.

Elderberry soup with semolina
Jutta Triebe on 23/10/2020

Elderberry soup with semolina

A recipe my mother gave me when I left my parents' house at the age of 21 to live in another city. Children in particular will like it if it is served with sweet semolina dumplings or with vanilla sauce.

Schwarzwälder Kirschtorte
Familie Kemper on 20/10/2020

Schwarzwälder Kirschtorte

The Schwarzwälder Kirschtorte is probably the most famous German cake known around the world, and typically German. It is also regulated on its ingredients and aspect. (Have a look here, to learn all about Germans love for certificates).

Soljanka
Heidrun Strobl on 08/10/2020

Soljanka

Soljanka is an East German soup recipe to use up leftovers in the kitchen.

Dampfnudeln
Heidrun Strobl on 24/09/2020

Dampfnudeln

Dampfnudeln are a legendary culinary speciality from Bavaria. They are easy to prepare if you are patient and not too inquisitive, because during the whole cooking process you are not allowed to take the lid off the cooking pot. Never ever!

Falscher Hase - Mock Hare
Heidrun Strobl on 10/09/2020

Falscher Hase - Mock Hare

We are pretty sure that you already know the Milanese cocktail 'Negroni sbagliato'. But have you ever heard of the 'moke (or fake) hare', a dish which is served in Germany?

Let’s brew together!
Peter Strobl on 01/09/2020

Let’s brew together!

Ever wondered how beer is made (strictly following the Bavarian ‘Reinheitsgebot’ of 1516!), but thought that’s rather for experts.

Swabian Cheese Cake
Jutta Triebe on 20/08/2020

Swabian Cheese Cake

Don’t get me wrong - In the recipe I’m talking about quark, but obviously not quarks, the fundamental particles in physics. But the cake is called cheese cake and not quark cake.

Frankfurt's Green Sauce
Candice Gärtner on 13/08/2020

Frankfurt's Green Sauce

After Easter, for the first time in the year, you can see piles of paper rolls on the market stands in the Frankfurt-Area. They are filled with 7 different herbs and the label reads Frankfurter Grüne Sosse or in Hessian dialect: Grie Soß.

Bismarckhering
Jutta Triebe on 06/08/2020

Bismarckhering

This is the story about pickled herring: in 1853 the German merchant and master brewer Johann Wiechmann from Stralsund started his small business and a short time later won 1000 gold marks in the lottery. With this money he grew his business by establishing a canned fish factory and opening a shop. One of his products was the filleted and pickled Baltic herring prepared by his wife Karoline in the backhouse.

Obazda or Obatzter
Heidrun Strobl on 30/07/2020

Obazda or Obatzter

or Obatzda ? However you call it, this dish is a very tasty cheese speciality in Bavaria. It is an essential part of a hearty Brotzeit (snack) at home, in a Beer Garden or in a traditional inn. It is a kind of spread and usually served with a Pretzel, but also tastes delicious on a slice of sourdough bread.

Swabian Spätzle – From Local to Global
Berta Duane on 23/07/2020

Swabian Spätzle – From Local to Global

The flagship dish of Swabia, a region of southwestern Germany, can be found all over the world. Not least because of their taste and the easy preparation with only three ingredients: eggs, flower and water, spätzle make an ideal accompaniment to meat dishes, e.g. goulashes.

Berliner
Jutta Triebe on 16/07/2020

Berliner

"I am a Berliner!" This saying is reason for many Germans of the older generation to reflect and is one of the most important sentences of the post-war and cold war years.

Bavarian Potato Salad
Gabi Breitenbach on 09/07/2020

Bavarian Potato Salad

There might be hundreds of recipes for potato salad, maybe as many as for Spaghetti Carbonara, and like Italians, Germans are quite particular about the ingredients and preparation of their beloved dish :-)

Flavour Journey
Jutta Triebe on 01/07/2020

Flavour Journey

Ostfriesland - East Frisia: But with cream please...