Pan Fried Leberkäse with Spinach
A classic and typical German meal is the pan fried Leberkäse with spinach and fried potatoes. It’s just delicious and so easy to make, you jsut need to get the Leberkäse. In the USA you wold find it in special German stores or places where they serve German specialties. Happy Cooking.
Ingredients Pan Fried Leberkäse with Spinach
500 g frozen spinach
4 eggs
3 larger potatoes
4 slices Leberkäse
1 onion
3 tbsp heavy cream
salt, nutmeg, pepper to taste
Cooking Instructions
– Place frozen spinach in a pot, add 3-4 tbsp water, cover the pot, and bring to a brief boil.
When spinach has defrosted spice to taste and add the heavy cream. Cook for 5 min.
– Peel potatoes, cut in slices, boil them in water with some salt until semi-soft.
– Heat oil in a pan. Fry the Leberkäse slices until they are brown. Set aside and keep warm in the oven.
– In the same pan add chopped onions and fry for 2 min (add oil or butter as needed).
– Then add the potatoes and fry until they are golden brown.
– Make the fried eggs, spice with salt and pepper. Important is to add the eggs to the pan when the butter had become really hot. I always use a mix of butter and olive oil.
Place the fried egg on top of the Leberkäse, spinach and the roasted potatoes go aside. Alternatively you can also make French fries or potato salad.
Share the Recipes:
German Stuffed Peppers or Filled Pepper with Meat
German stuffed peppers are filled with meat and are called in German “Gefüllte Paprika”. This German dish is easy to make and can be varied. If you don’t like to use meat fill the peppers with a rice-vegetable mix. You can also use ground Bison meat or a mix of pork and beef. Happy Cooking!
Ingredients German Stuffed Peppers
4 green medium size peppers (or red, yellow, orange peppers)
1/2 lb ground meat
1 cup of long grain rice
1 med size onion
2 tbsp chopped fresh parsley
1-2 tsp clarified butter
salt, pepper to taste
ground nutmeg, 1 dash
1 tsp sweet paprika powder
Tomato Sauce
2-3 tbsp tomato paste, water
1 can diced tomatoes or 5 fresh tomatoes (or use all natural Italian style tomato sauce)
1/2 cube vegetable broth, instant
salt, black pepper, dried oregano, thyme to taste
or 1 jar ready made tomato sauce
(Note: If you use ready made tomato sauce you won’t use the spices)
Cooking Instructions German Stuffed Peppers
– Cut off the upper part of the pepper (the lid); remove white parts and seeds inside the pepper with a sharp knife or a spoon.
– Chop onions fine; in a pan heat butter and saute onions until transparent.
– Add the meat and brown it briefly. Remove from heat.
– Combine meat with rice and mix it well.
– Spice with salt, pepper, nutmeg, and red paprika powder, and parsley. Mix well.
– With a spoon fill meat-rice mix into each pepper until it is filled.
– In a heavy sauce pan fill in the tomato sauce or chopped fresh, or diced tomatoes.
– Add herbs, spices and bring to a boil.
– Remove from heat.
– Place the filled peppers into the pot with the tomato sauce (the pan should be big enough so peppers will stand straight inside).
Important: Before you fill the peppers place them into the pot to see if it is the right size.
– On very low heat let peppers simmer for 15-30 minutes depending on the size of the pepper (needs to be covered with a lid). The rice is uncooked so it needs to cook until it is soft. They are done when they won’t show their fresh green color.
– 10 minutes before the peppers are done, place the lids on top of each pepper.
Serve them with mashed potatoes, boiled potatoes, or your favorite pasta.
TIPS
– You can add zucchini, carrots, celery or leek to the tomato sauce.
– For the vegetarian version, mix rice with chopped carrots, peas and mushrooms, fill the peppers and let simmer covered the same way as described above in the recipe.
Share the Recipes:
Erdbeer Bowle – Strawberry Cooler
Here’s a recipe for a drink that will go very well at your summer party – The German “Erdbeer Bowle” or Strawberry Cooler is a combination of sparkling wine, white wine and strawberries that were soaked in vodka. If you make this drink you will for sure have no left overs. The European sparkling wine can be found at Trader Joe’s or any good liquor store. The punch bowl should be made out of glas and you need a ladle as well.
Ingredients Strawberry Cooler
1.5 kg strawberries
50 g sugar
200 ml vodka
fresh mint leaves as needed
1.5 liter white wine, dry
2 bottles sparkling wine (Sekt)
some ice cubes made from white wine
optional: some frozen raspberries
1 punch bowl and 1 ladle
Instructions Strawberry Cooler
– Wash strawberries, remove green parts.
– Depending on size cut in halves or quarters.
– Place into the Bowle bowl and add the sugar.
– Mix, let sit for 15 min, then add the vodka. Strawberries should be covered.
– Add mint leaves as desired.
– Keep in fridge at least for 5 hours.
– Just before serving pour the wine and the sparkling wine into the bowl.
TIP: Instead of adding ice cubes add some frozen wine cubes (regular ice cubes will make the drink too watery)
Share the Recipes:
German Rhubarb Streusel Cake
The German Rhubarb Streusel Cake is a great cake to bake in summer when rhubarb is available. We love this cake for the traditional “Kaffee and Kuchen” time on Sunday!
Rhubarb is used in the German cuisine for compote, pastries, desserts and cakes. Originally rhubarb comes from the Himalaya region and entered during the 16th century Russia then later on other parts of Europe. Rhubarb stays fresh in the fridge, wrap it in a moist cloth or freeze it: Cut in small pieces and place into a freezing bag.
You would never use the leaves! Normally rhubarb comes without any leaves. Enjoy this German rhubarb streusel cake – Happy Baking!
Ingredients German Rhubarb Streusel Cake
Dough
100 g butter
80 g sugar
1 package Vanilla Sugar Dr Oetker 0.3oz
– How to make Vanilla Sugar –
2 eggs
75 g creme fraiche
180 g flour
1 tbsp heaped baking powder Dr Oetker
Topping
1 package vanilla pudding Dr Oetker, 1.8oz
– How to make Vanilla Pudding –
40 g sugar
375 ml milk
125 g creme fraiche
Streusel
800 g rhubarb
200 g flour
100 g sugar + 1 package vanilla sugar – 0.3oz
150 g butter, cold
cinnamon to taste, powdered sugar
Baking Instructions German Rhubarb Streusel Cake
– Pre-heat oven to 370 F.
– Wash and peel rhubarb.
– Cut in small pieces, add sugar and let sit for about 30 min.
– Drain rhubarb in a sieve.
– Meanwhile mix all ingredients for the dough, knead well until you get a smooth dough.
– Grease a spring form (diameter 28cm or 11 inches) with butter, sprinkle with flour or breadcrumbs.
You could also use a high sheet baking tray.
– Fill the dough into the spring form.
– Bake in pre-heated oven on 180 C or 370 F for 15 min. Remove from oven but don’t turn off the oven.
– Mix all streusel ingredients, knead until you get a crumbled dough.
– Make the pudding per instructions, let it cool off while stirring. Make sure no skin is building up.
– Add creme fraiche, spread the cream evenly onto the cake.
– Place rhubarb pieces on top and sprinkle with the streusel.
– Place again in oven and bake for 30-35 minutes.
– Let cool off in the form.
– Dust with powdered sugar if you like before serving the cake.
If you used a high sheet baking tray cut the cake into rectangle pieces.
Share the Recipes:
Bavarian Fleischkaese Recipe -Make it from Scratch
This Bavarian Fleischkaese recipe is an original recipe from Germany. It differs a bit from the other one but it is also is a proven recipe. Don’t forget the ingredients might be a bit different in Germany despite the fact that they have the same name.
Fleischkäse is a speciality food found in the south of Germany, in Austria and parts of Switzerland. It consists of beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust.
Variations may be made using other kinds of meat such as horse meat or turkey, or may contain additional ingredients such as cheese or minced chili peppers. Liver is not traditionally considered an essential ingredient if it is added it would be called Leberkäse.
Ingredients Bavarian Fleischkaese
To make the so called Fleischbraet – for 1kg
60% lean pork
40% fat pork belly or 30% pork belly and 10% Speck without slab
Spices for 1 kg Fleischbrät
22 g curing salt – click to Find Curing Salt Information
3 g white pepper, ground
Ground Spices and herbs, each 0,5 g: Marjoram, Thyme, nutmeg and ginger
ice cubes: at least 300g per 1kg meat
Cooking Instructions
1. Cut meat and refrigerate it. It must be very cold before handling it (shortly before freezing temperature).
2. Make at least 300 g ice cubes and before you start with the meat, shred and (ice snow) keep aside. Use mixer or any device that can shred ice fine.
3. Mix the very cold meat with spices, very fast as meat should not get warm.
4. Add meat to the grinder or food processor and grind it on high speed for about 1-2 minutes. Add grated “ice snow” and grind again thoroughly. You should get a fine but tough mass. That’s all okay.
4. You can do a test now if you like:
Bring water to a boil, then turn off. Take 1 tbsp of the meat mass and add it into the water. It needs to be firm and should not fall apart
5. Take a rectangle form that is cooled and grease it with taste neutral (expeller pressed) coconut oil or shortening (eg. from Spectrum – needs to be a grease that can be used for high cooking temperatures – don’t use olive oil, other oil, butter or margarine; in Germany we use the grease Palmin or Biskin).
The grease should be sticking in the edges, that’s why the form needs to be very cold. You do this so the Leberkaese can get smoothly out of the form when done. Press the meat thoroughly into the form because you don’t want bubbles.
6. Use a dough scraper that you dip into cold water and smooth the surface, make a rhombic patter into the loaf by pressing the dough scraper into the loaf, don’t cut it.
7. Bake in the oven on 160 C for about 90 minutes until the surface browns slightly, if it wont get brown, use the broiler for 5-6 minutes.
Share the Recipes:
Swabian Sour Potatoes – Saure Kartoffelrädle
This is a German dish that originated a long time ago. It’s from the time after the second world war ended, the time of a big food shortage. Such times, as bad as they are, created many dishes, and still they are cooked in present time. One of these dishes was the Swabian Sour Potatoes.
Nowadays sausages are added which makes it a delicious meal. Potatoes always were and still are important in the German cuisine. There are hundreds of potato dishes. This potato recipe shows what you can cook just with a few ingredients. Happy Cooking!
Ingredients Swabian Sour Potatoes
500-600 g potatoes
For the Gravy
3 tbsp butter and 3 tbsp flour
1 splash white wine (optional)
300-400 ml vegetable broth or water
– How to Make Vegetable Broth –
1 bay leave
2 cloves, crushed or ground
vinegar to taste or 2 tbsp
salt, pepper to taste
4 Wiener sausages (Saitenwürstle or Wienerle in Swabian-German, USA calls them Frankfurter)
2 tbsp chopped chives, optional
Löwensenf – Simply the Best Mustard
Cooking Instructions Swabian Sour Potatoes
– Boil potatoes with skin. When done drain and let cool off a bit.
– Heat butter with flour, mix well, it should not get brown. This is a so called “Mehlschwitze”, the base for many German white and dark sauces.
– Add broth and wine and bring to a boil. The gravy should have thickened.
– Spice and add vinegar with bay leave and cloves.
– Let simmer for 15 min on low heat.
– Peel potatoes.
– Heat sausages in water.
– Cut potatoes in thin slices.
– Add potatoes to gravy, let sit for 3 min.
– Spice if necessary, remove cloves and bay leave.
You can use sausages as whole or cut them in slices. Add the sausages to the potatoes and sprinkle with the chives.
Share the Recipes:
Where to Buy German Bread Online?
Not long ago I came across bread products that caught my attention. Of course as a German I am missing the nice baked goods. I am still in love with German rolls and bread and, I am sure you know, it’s hard to find in the USA. You can find the items either in special German stores or online. In this article I am answering this one question:
Where to Buy German Bread Online?
There are not many places to find original German rolls and bread online. Especially over the last years with all complications regarding shipping, there are only a few companies left. Let me introduce “The German Brot Box” to you!
The Brotbox is a wholesome Bakery & Makes Bread that Takes Care of you
You can eat their bread without feeling guilty because it’s made out of only a few ingredients in a true German bakery.
German Rolls from the Brot Box
Info at One Glance
– Baked in a German Bakery
– Non-GMO
– No additives or preservatives
– Baking time varies for each rolls – Baking Instructions are on package
– Amount: Each roll comes in a 5 pack
– The order does not ship frozen but with ice packs and insulation for protection against heat
Pumpkinseed Rolls Classic Wheat Rolls
Stone Oven Buerli Potato Carrot Rolls
Low Carb Multi Seed Power Rolls
All Rolls come in a sealed Bag with Handling Instructions – 5 Pieces
Keep the bag at room temperature for a while, pre-heat the oven, then bake them as instructed. Baking time is from 10 to 20 minutes.
Pretzel Specialties from the Brot Box
German Bread Specialties from the Brot Box
Swiss Farmers Bread
Bake the bread per the instructions, let it cool off a bit then cut it and hear the sound of the best crust ever! The crust is crunchy and the inside is soft. So lecker! I couldn’t resist and had a slice when the bread was still warm with just some good Irish butter. So good!
All Your Favorites in One Box
If you love a good assortment of rolls and bread then these boxes below are ideal. You find all the goodies in one box. It’s a great selection and has something for any taste. Plus the box makes a nice gift for a beloved one. The large box comes with free shipping!
ENJOY a GERMAN BREAKFAST with other Original German Items
A German breakfast is a wonderful meal. Especially with German rolls, jam, Müsli and coffee. All these items are in the convenient breakfast box from Lovegermanfood.com.
Share the Recipes:
German Gluten Free Almond Cake
This German gluten free almond cake is for you if you are sensitive to Gluten. It is easy to make without needing special ingredients. If you cannot get blanched almond slices find them here: Sincerely Nuts Blanched Almonds Sliced 1 LB
Ingredients German Gluten Free Almond Cake
6 eggs (medium)
150 g heavy cream
150 g sugar
225 g powdered sugar
225 ground almonds (almond meal)
20 g almond slices (preferably blanched)
100 g soft butter
Baking Instructions
Make the Topping of the Cake (it’s similar to a pudding)
– Separate eggs.
– In a pan bring heavy cream and sugar to a brisk boil.
– Let cool off a bit, then add egg yolks.
– Beat while adding the egg yolks.
– Warm this cream in a pan until it thickens like a pudding, and important is don’t bring to a boil.
– Cover the surface of the cream right away with a sheet of plastic foil. This prevents that a skin on top will occur.
Make the Base Cake
– Beat egg white until firm, add powdered sugar while beating.
– Add ground almonds.
– Layer a spring form (diameter 26cm or 10 inches) with parchment paper.
– Spread base cake dough on top and bake for 10 min on 150 C or 300F convection (175 C or 350F)
– Let cool off in the form.
– Roast almond slices in a non-stick pan without adding any grease until they are of a light brown color.
– Beat soft butter until creamy, then add egg cream spoon by spoon.
– Remove cake from the form and place on a big enough plate.
– Spread pudding on top and add some almond slices and powdered sugar before serving.
Cake must be chilled for about 1 hour or until it is completely firm.
Share the Recipes:
—> Get Our NEWSLETTER
ORGANIC SPICES
MOST POPULAR RECIPES
Herbs & More
Get Our Newsletter
Authentic German Christmas Cookie Recipes
Authentic German Soup Recipes
