German Strawberry Quark Dessert

german strawberry quark dessert

This is ONE of the best desserts for a hot summer day: The refreshing German strawberry quark dessert is so easy to make and so delicious. You can make the quark from scratch or find a substitute – MORE INFO HERE –  There are not many quark producers in the USA. Some are Vermont, Ellie quark and Wunder Creamery. Happy Cooking!

Ingredients German Strawberry Quark Dessert

(4 servings)

1 kg strawberries
sugar to taste
1 package vanilla sugar How to Make Vanilla Sugar –
milk as needed
500 g quark – How to Make Quark –
whipped cream for decoration and some strawberries

dr oetker vanilla sugar
For many German cakes, pastries and dessert you need Vanilla Sugar! The best one is from Dr Oetker. Available on Lovegermanfood.com


Cooking Instructions German Strawberry Quark Dessert

– Wash strawberries, remove green part, cut in halves.
– Combine quark with sugar, vanilla sugar and a little bit of milk. Mix well, you should get a smooth cream.
– Puree the strawberries with a stick mixer.
– Combine strawberry puree with the quark cream. Mix well.
– Place the cream into 4 glasses or dessert bowls.
– Whip some heavy cream without any sugar (you can add some liquid vanilla extract if you like).
– Squirt some whipped cream on top of each glass.

TIPS
Serve right away or keep cool until you serve this delicious dessert.
Alternatively you also can use raspberries or blueberries, mango, peaches or apricots.
If you cannot get quark use Greek yoghurt.

For many German cakes, pastries and dessert you need Vanilla Sugar! The best one is from Dr Oetker. Available on Lovegermanfood.com

 

Authentic Swabian Cheese Spaetzle

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.

authentic cheese spaetzle

Ingredients Authentic Swabian Cheese Spaetzle

400 flour
5 eggs
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


Swabian Spätzle included!

german delicatessen box

Cooking Instructions Authentic Swabian Cheese Spaetzle

– 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.

spaetzle pasta maker
Available on Lovegermanfood.com

– 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

allgau landscape

 

Franzbrötchen Cinnamon Rolls from Hamburg

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!

Franzbrötchen Cinnamon Rolls from Hamburg

Ingredients Franzbrötchen Cinnamon Rolls from Hamburg

Dough
200 ml lukewarm milk
1 package dry yeast
50 g sugar
500 g flour
50 g soft butter
1 egg, 1 dash salt

Filling
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

Baking Instructions Franzbrötchen Cinnamon Rolls from Hamburg

– 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.

German Cake: Granatsplitter from Scratch

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!

granatsplitter german cake

Ingredients German Cake Granatsplitter

– Makes 8 Granatsplitter –

Dough
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)

Cookies 
150 g flour
1 tbsp baking powder
50 g sugar
1 package vanilla sugar 0.3 oz – How to make Vanilla Sugar –
rum flavor
2 tbsp milk
50 g butter

Butter Cream
500 ml milk
100 g sugar
250 g butter
1 package Vanilla pudding or Cream pudding, Dr Oetker

Glaze
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)

german vanilla sugar    german rum flavor vanilla cream pudding

Baking Instructions German Cake Granatsplitter

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.


  

Photo Source

How to Make German Quince Jam Jelly

german quince jelly

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!

German Quince Jam Jelly

Ingredients German Quince Jam Jelly

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

quinces

Cooking Instructions German Quince Jam Jelly

– 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.


— Comes with Quince Jelly! —

german breakfast box


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.

german quince jelly

TIPS
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.


Recipe/Photo Source

Leipziger Allerlei Recipe – German Vegetable Dish

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!

leipziger Allerlei

Ingredients Leipziger Allerlei

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)

Cooking Instructions Leipziger Allerlei

– 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).

Get Spätzle, Red Cabbage and Sauerkraut in
this SUBSCRIPTION FREE German Box

german delicatessen box

– 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.


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 as they contain oxalic acid that can cause poisoning if eaten in high amounts like 5kg! Enjoy this German rhubarb streusel cake – Happy Baking!

german rhubarb streusel cake

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
rhubarb

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.
– Grease a spring form (diameter 28cm or 11 inches) with butter, sprinkle with flour or breadcrumbs.
– Fill the dough in spring form.
– Bake in pre-heated oven on 180 C or 370 F for 15 min. Don’t turn oven off.
– Mix all streusel ingredients, knead until you get a crumbled dough.
– Make pudding per instructions, let it cool off while stirring.
– Add creme fraiche, spread onto the cake.
– Place rhubarb pieces on top and sprinkle with streusel.
– Place again in oven and bake for 30-35 minutes.
– Let cool off in form.
– Dust with powdered sugar if you like before serving the cake.

  

German Poppy Seed Cake with Streusel

The German Poppy seed cake has a delicious filling that is made out of vanilla pudding and poppy seeds, with a layer of Streusel on top. The best is to get the German poppyseed filling from Dr. Oetker. You can use this filling for many other desserts, pastries and cakes. Happy Baking!

german poppy seed streusel cake

Ingredients German Poppy Seed Streusel Cake

70 g Butter
130 g flour
70 g sugar
1 egg yolk
peel of 1/2 lemon (organic)
375 ml milk
1 package vanilla pudding Dr Oetker
1 small can apricots (about 300 g) or canned mandarins (unsweetened)
1 egg white
1 package  Dr. Oetker poppyseed filling (Mohnback, 250g)
– Find it online: Dr. Oetker Mohnback 250g – Poppyseed Filling 8.8oz
70 g powdered sugar
2 tbsp lemon juice

german baking box

Baking Instructions German Poppy Seed Streusel Cake

– Grease spring from and heat oven to 200 C or 350 F.
– Drain apricots.
– Melt butter and knead with flour, sugar, egg yolk and lemon peel to  a crumbly dough (Streusel)
– Place half of the Streusel into the spring form and press them onto the bottom; the entire bottom should be filled and around the rim as well.
– Beat egg white until firm.
– Cut apricots into small pieces.
– Mix pudding powder with 6 tbsp milk and mix until smooth. Bring milk to a boil and add pudding powder. Bring to a brisk boil, then set aside. Stir and let cool off a bit.

– Mix poppy seed filling with pudding (bit by bit), then add apricots or mandarins, last step add the firm egg white and fold in carefully with a spatula.
– Fold pudding-poppy seed cream into the spring form form and spread it even.
– Sprinkle with remaining Streusel.
– Bake for 45 minutes. To prevent Streusel from browning place a sheet parchment paper on top.
– Let cake cool off.
– Remove cake from the form.
– Mix powdered sugar with lemon juice and spread on top of the cake.

Convenient Poppyseed Strudel Baking Mix

Poppy Seed Filling

If you cannot find the poppy seed filling here is a recipe of how you can make it from scratch:

Ingredients for 2 Cups of Filling
1/2 pound poppy seeds (250g), ground
1 cup milk (150ml)
1/4 cup butter
1/4 cup sugar (80g)
1 dash salt

Cooking Instructions Poppyseed Filling
– If not already ground, grind the poppy seeds in a mill or use a coffee grinder.
– Combine the milk with butter, let butter melt, then remove from oven.
– Cook on low heat, stirring often, until the sugar has dissolved.
– Gradually pour in the sugar and poppy seeds, stirring it frequently until you get a sticky mass (the filling should never be liquid); it should stick on a spoon when you turn it.Set aside or store it in the fridge for up to 5 days.