You will love this recipe for authentic Swabian Cheese Spaetzle! This local recipe comes from a region named “Allgaeu”, a very popular region of the South very close to Bavaria.
It’s a region that is famous for its various dairy products: Cheese, the milk, quark and yoghurts. Because the landscape is so lovely it attracts many tourists throughout the year.
During the winter season the mountains are inviting to ski while in summer you can do the most amazing hiking and biking tours.
The Allgäu is a very relaxing place on earth, and some people say, it must have been created by God. So are the food specialties of this region. It’s Southern German food for the soul! The German Cheese Spaetzle can be found on almost every menu of the local Inns. Enjoy the Spaetzle with fried onions and a mixed salad. Happy Cooking.
1 tsp salt
about 1/4 l cold water or mineral water
or 300 g dried Spaetzle
2 big onions
salt, pepper to taste
1 tbsp Butter
300 g grated cheese (Emmenthaler, Gouda, any cheese which melts easily but don’t use processed cheese)
water with some salt
optional: chopped chives or parsley
– Sieve the flour into a bowl; add eggs, salt and water and mix it with a wooden spoon.
– Stir the dough until you can see bubbles. Maybe you have to add some more cold water.
– Melt butter in a skillet; peel onions and cut them in small rings. Fry them in the butter until light brown.
– In a big pot bring water to a boil. By using a wooden board or a Spaetzle maker, make the Spaetzle. Stir often with a wooden spoon.
– When the Spaetzle are floating on the surface, they are done. Remove them with a skimmer, and keep in a fireproof bowl in the oven. Before you place them in the oven sprinkle some of the grated cheese on top.
– Repeat above step until the entire dough is gone.
– Peel onions, slice them.
– In a pan with some butter fry the onions until they are brown. Alternatively you can use the already made dried onions.
– Serve Spaetzle on warm plates and place some add fried onions on each portion.
– Sprinkle chopped chives/parsley on top.
As a main dish serve the Cheese Spaetzle with fried onions and lettuce.
Beautiful Allgäu Countryside
The Franzbrötchen cinnamon rolls from Hamburg is a traditional pastry of the German city Hamburg. Back in 1806 to 1814 the French occupied Hamburg and during that time a so called “Franzbrot” was made which is known as baguette today. During that time a baker from Hamburg accidentally made the rolls by searing such a Franzbrot in a pan of fat. But this is a legend… This is a proven German recipe and easy to make. You can watch the video, although it is in German you can follow the steps. Happy Baking!
200 ml lukewarm milk
1 package dry yeast
50 g sugar
500 g flour
50 g soft butter
1 egg, 1 dash salt
120 g very soft butter (should be creamy, not liquid)
50 g sugar
1 tbsp cinnamon
for the topping: some sugar, cinnamon, butter flakes, some flour for the baking board
– Warm the milk and dissolve the yeast.
– The milk should be lukewarm and not hot.
– On a baking board place the flour; in the middle form mold and add the egg and milk.
– With a very small spoon mix little by little egg and milk with the flour.
– You should get a dough that can be kneaded. Knead dough, add the butter and the salt. Continue kneading. Should the dough be too moist add some more flour.
– Place the dough into a bowl, cover with a kitchen cloth.
– Let raise at a warm place for 45 min.
– Knead the dough again and let rest for another 20 min.
– Sprinkle some flour on a baking board or smooth surface, then roll the dough into a big rectangle.
– Mix the very soft butter with sugar and cinnamon and spread the cream over the dough.
– Roll the dough starting with the longer side. If the dough should not be elastic enough let it rest for another 5-15 min, then continue rolling.
– Pre-heat oven to 350 F.
– Cut the roll in 2 inches thick pieces and place them on a layer of parchment paper.
– Take a cooking spoon (or a fork) and press the long handle into the middle (vertical) on each piece (see video)
– Cover with a kitchen cloth, and let raise for 20 min.
– Sprinkle some butter flakes and the sugar-cinnamon mix on top.
– Bake for about 20 min.
VIDEO: How to make Franzbroetchen (in German only)
In the video she is not mixing the butter with sugar and cinnamon, she adds it one after the other which is a possibility. Just make sure that the butter is not liquid.
The German cake “Granatsplitter” or in English “Chocolate Mountain” is a typical German cake specialty, or you could also call it a sweet pastry.
So what is is exactly?
In the bakeries it is made out of the left overs from cakes and Tortenboden (layered cake biscuit). The cake left overs are mixed with a buttery cream, rum and almonds and mounted on a cookie bottom piece up to a height of 10cm or 4 inches, so it looks like a little mountain.
This little mountain will be completely covered with chocolate. Because the ingredients can vary the Granatsplitter is always different and this makes it so unusual. You can be very creative and use all kinds of ingredients.
In Berlin they call them “Hackstockkratze”, in the Eastern regions it is a “Punschberg” (because of the rum). For the glaze you can use dark, medium or even white chocolate. To make the dough you can use all kinds of cake rests like from a coffee cake, cookies that are left over or a biscuit base cake. The recipe below is original and authentic German. Happy Baking!
– Makes 8 Granatsplitter –
1/2 biscuit base cake (Tortenboden) – Already made or make from scratch (500-600 g)
You can use the recipe for a fruit cake – Find it here –
some baking flavor: rum or vanilla (or Whisky, brandy, Amaretto etc)
75 g almonds chopped coarsely (or hazelnuts, walnuts)
150 g flour
1 tbsp baking powder
50 g sugar
1 package vanilla sugar 0.3 oz – How to make Vanilla Sugar –
2 tbsp milk
50 g butter
500 ml milk
100 g sugar
250 g butter
1 package Vanilla pudding or Cream pudding, Dr Oetker
150 g chocolate glaze or “Kuvertüre” (if you cannot get the Kuvertüre just melt 1 bar of dark chocolate like from Lindt using the double boiler method, add 1 tbsp of coconut oil and let it melt)
Make the Cookies
– Mix flour with baking powder, and sieve it on a baking board.
– Make a mold into the flour, into this mold add sugar, vanilla sugar, rum and milk, mix with some flour.
– Add cold butter that is cut in smaller pieces.
– Knead until you get a smooth dough.
– On a floured baking board or smooth surface roll the dough very thin.
– Cut out round cookies (diameter 4-5 cm or 2 inches).
Optional: If you have left over dough, you can create fantasy forms which will be used for the topping.
– Bake cookies and fantasy forms for 10 minutes on 180 C or 350 F.
Make the Butter Cream
– Make the pudding per instructions
– Place plastic foil on top to avoid skin build up.
– Let cool off completely.
– When pudding is cooled off beat briefly, then add the butter.
– Mix well until you get a smooth cream.
Make the Dough
– Crumble the cake that you will use, you need very small pieces.
– Combine crumbles with butter cream, not in one time, bit by bit.
– Add rum flavor and chopped almonds.
– If you use the left over cookie dough, cut it in very small pieces and add to the dough. It adds some crunch to the Granatsplitter.
– Knead well until you get a dough that can be formed with the hands.
– Place in fridge for 10-15 min.
Make the Mountains and Glaze
– With a spoon remove some dough, place it on the cookie and form it into a little mountain.
– Place in fridge for 1 hour.
– Melt chocolate with some coconut oil by using the double boiler method.
– Pour chocolate over the mountain, use a BBQ fork or a spatula that has holes (see video). If you try to dip the mountain into the chocolate it might fall from the cookie.
– Place on parchment paper and let dry.
The video below is in German, but you can follow it quite easily. She shows 2 variations to create the little mountain:
Use a frosting bag or place with hand a small portion of the dough on the cookie and form the mountain.
Learn today how to make German Quince Jam Jelly without the special “Gelierzucker”, the sugar for jams that you only can get online or in special German shops in the USA. In this recipe you would be using regular sugar. It’s been said that the jelly wont get milky and stays clear, and has an intense taste. To make the jelly, you need to make juice first, and the quinces must be very ripe. Ripe quinces are smelling like pineapple and have to be yellow.
Did you know that quinces were common in the USA and grew in the gardens and were used in the kitchen from colonial days through the 19th century, until commercial gelatin and pectin came on the market.
Well, check your local farmers market, maybe you are lucky. If you found quinces let us know. Happy Cooking!
5 kg ripe quinces (produce 2-2.5 liter juice)
1 kg sugar
juice from 1 lemon
optional: seeds from 1 vanilla bean
optional: 1 ripe pear, cut in small cubes
– With a moist cloth rub the fruit so the tiny brown hair will be removed.
– Cut quinces in 1 inch thick cubes.
– Fill cubes into the juicer, put on a lid, and on high heat bring to a boil (see juice steamer pots below).
– Turn down heat, and let cook for about 80 min.
RULE: 5 kg quinces will make 2-2.5 liter juice.
– Meanwhile rinse jars with boiling hot water, let dry in the oven on 70 C or 160 F. This also keeps the jars stay warm.
MAKE THE JELLY
– In a large pan fill the juice but only 20% (1/5) – per 1 liter juice add the juice of 1 lemon and 1kg sugar.
– Stir well and on high heat let boil for 10 min. Stir some times.
– Do the test by removing some juice to see if it is already jelly like. It’s done when the juice drips very slowly from a spoon.
– Remove pan from heat, and if it is not boiling anymore remove the foam as good as possible.
– Fill the jelly into the warm jars.
– If you should get some bubbles or foam remove with a teaspoon and fill up if needed.
– Place lids on jars, and place them upside down for 10 min.
– Let jars cool off completely before you store them at a cool and dark place like the pantry.
This jelly stays good up to 1 year.
You can make the juice the day before, then let cool off during the night, and make the jelly the next day. This should intensify the color.
If you don’t have a special heat juicer you can use a pressure cooker for cooking the fruit (20 min), just add some water, and let drip in a mesh sieve over night.
The German iced coffee – Eiskaffee – is not just ice cubes and cold coffee. Not at all. It contains whipped cream and vanilla ice cream. The Eiskaffee is very popular in Germany and you can get it in every ice cream parlor and Cafe. So easy to make! Try it out. Happy Cooking!
100 g heavy cream
1 tbsp vanilla sugar – How to Make Vanilla Sugar –
(alternatively vanilla extract and a little bit of sugar)
4 scoops vanilla ice cream
300 ml brewed coffee, chilled
grated chocolate, unsweetened cocoa, cherries or chocolate syrup for decoration
– Combine heavy cream with vanilla sugar and whip until firm.
– Fill 2 scoops vanilla ice cream into 2 glasses.
– Pour the chilled coffee over the ice cream.
– Place the whipped cream on top.
– Decorate with a cherry, grated chocolate or chocolate syrup.
You can add some flavor by adding liquor such as brandy or Amaretto.
Before you look anywhere else – Check this out!
Leipziger Allerlei is a German Vegetable recipe that makes a delicious side dish. This German recipe is an original recipe from the German city Leipzig that you will love.
Leipziger Allerlei contains of fresh peas, carrots, asparagus, mushrooms or morels. You also can add green beans, cauliflower, or kohlrabi. The classic recipe adds additionally river shrimps and shrimp butter. But it is not necessary at all to add crabs and crab butter which is hard to get in the USA.
The photo shows the recipe with shrimps though. I like this recipe because it has this variety of vegetables and that’s why it is a great side dish for any meat dishes with a gravy or not. Happy Cooking!
1 small cauliflower
250 g of each: white asparagus – green beans – green peas (fresh or frozen)
250 g carrots (small ones)
250 g mushrooms or morels (fresh or dried)
50 g butter
30 g flour
½ liter vegetable broth (instant organic cubes) or the cooking water from the vegetables
3 tbsp heavy cream, 25 g butter
salt, nutmeg, sugar, white pepper (optional: parsley, chervil)
– Wash the vegetable.
– Break cauliflower apart.
– Peel asparagus and cut in 2 inches pieces.
– Clean beans and cut them in smaller pieces.
– Peel fresh peas; cut carrots in smaller pieces.
– Wash slice mushrooms. If you use dried mushrooms prepare them per instructions (soak in water).
– Boil every vegetable separate in water (with some salt added) until the vegetable is somewhat soft (al dente, that means it needs to be a bit crunchy).
– Drain the boiled vegetable and keep it warm (Cover with foil).
– Melt butter and add flour, stir continuously to avoid clump building, then add vegetable broth and bring to a brief boil. Reduce heat to low.
– Add heavy cream and butter, spice with salt, nutmeg, white pepper to taste and a dash of sugar.
– Now combine the vegetable with the sauce.
– Serve in a warm bowl or on a warm platter. Sprinkle with chopped parsley and/or chervil.
Serve it with your favorite meat dish.
We have several pancake recipes on this website but today I found an authentic German recipe that was too simple to be true! It’s a proven recipe, nothing can fail. Make these pancakes for your Sunday brunch, for a dessert with ice cream and whipped cream or just for a treat with Nutella or maple syrup. It could be even a Valentine’s Day surprise or a dessert for a romantic dinner for Two. Happy Cooking!
(for 3-4 pancakes) depending on the size of the pan
6 tbsp flour
¼ Liter milk or mineral water
1 dash salt or sugar for sweet pancakes
4 tbsp butter for frying
250 g strawberries or blueberries
some Cognac (optional)
powdered sugar for dusting
slightly roasted sliced almonds
– Place flour into a bowl, add milk or water, whisk well until dough is smooth.
– Add eggs and salt or sugar.
You should get a thicker dough, it should not be thin.
– Let sit for 30 minutes.
– Heat butter in a non-stick pan.
– With a ladle add the dough and spread it evenly around in the pan.
– Turn the pancake when you see that the dough has become somewhat firm on the surface.
– Always add some butter to the pan, the pancakes shouldn’t swim in butter but you need a good amount.
– Roll the pancake and keep in the warm oven until all pancakes are done.
– Make the base dough per instructions.
– Puree fruit with a stick mixer, add sugar, vanilla sugar to taste. You can add also a hint of Cognac or Whiskey for some flavor.
– Spread the puree over the baked pan cakes, roll each one and place on a warm plate.
– Dust with some powdered sugar
For all pancakes: Serve them right away.
– Make the base dough per instructions.
– These pancakes must be very thin, like the French crepes.
– Roast the sliced almonds in a pan without any grease. They should just get slightly brown.
– When done spread a thin layer of jam on each pancake and sprinkle with roasted almonds.
– Fold them on a plate and dust with powdered sugar. If you like serve them with a dot of whipped cream.
The marrow bone dumpling soup, or as we call it “Markklösschensuppe”, is a classic German soup that you will love. The soup consists of two parts which is the beef broth and the marrow bone dumplings. Enjoy this soup as the starter for a festive menu or just as a main dish – Happy Cooking!
500 g stewing beef (osso bucco)
2 thicker marrow beef bones
vegetable for the broth: 1 leek, 2 carrots, 1 bay leave, 1/2 celery root or stems, parsley root
6 peppercorns, 3 cloves, 1 smaller onion
1.5 Liter cold water
4 tbsp chopped parsley
50 g bread crumbs, natural, without spices
40 g marrow (beef)
1/2 roll (preferably German style)
salt, pepper and fresh grated nutmeg to taste
chopped chives for the broth
Make the Broth
– Remove the marrow from the bones, and keep in a small pan.
– Wash and cut leek, celery, carrots, parsley root in rough pieces.
– Poke cloves into the peeled onion.
– Place bones and meat in a pan with about 1.5-2 liter cold purified water. Bring to a brief boil, then reduce heat to low.
– Add the veggies, bay leave, peppercorns, and onion, and let simmer on low heat for about 2-3 hours, depending on the meat.
– Should there be foam remove foam with a slotted spoon.
– Remove bones and meat from the broth, drain the broth and spice with salt, pepper and nutmeg.
Make the Dumplings
– Cut the bone marrow into small pieces and melt it in the pan. Let cool off a bit.
– Soak the roll in water, then when it’s saturated squeeze the water out.
– Combine roll with egg, breadcrumbs, 2 tbsp chopped parsley and the melted marrow.
– Spice with a hint of nutmeg.
– Bring the broth to a boil.
– Make 1 dumpling and test it in the boiling broth. It it won’t fall apart, form small dumplings with the dough. Would the dumpling fall apart, add more breadcrumbs.
– The dumplings are done when they swim at the surface.
– Let them simmer in the broth for 10 min.
Add chopped chives to the broth and serve it with the dumplings.
Tip: You want to get a clear broth, so never have the broth boiling or it will get milky.