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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / German Recipes to Share - Zaar World Tour - 2005
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    German Recipes to Share - Zaar World Tour - 2005

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    Fri Oct 07, 2005 8:07 pm Groupie

    Welcome Zaar World Tour 2005 teams to Germany (Belgium / Holland / Luxembourg) !!!!

    Offical Home Page to the Zaar World Tour 2005

    We will be meeting in Germany on October 10th and will be departing shortly before midnight on October 23rd for our next destination, so all reviews for Germany must be submitted before midnight on Sunday, October 23rd.

    Post your comments, reviews, photos here: Reviews of Recipes Made in Germany - Zaar World Tour

    Last edited by NcMysteryShopper on Sat Oct 08, 2005 7:28 pm, edited 1 time in total
    Fri Oct 07, 2005 8:27 pm Groupie
    Cauliflower Gratin With Manchego and Almond Sauce recipe #133105

    Photo by: Lisa Linder

    Baked Egg and Asparagus Gratins recipe #140825

    Green Cabbage and Apple Sauté recipe #134043
    Photo by Fairy Nuff!

    Braised Chicken Thighs With Sauerkraut recipe #133810

    Photo By: MAcevedo

    Spaetzle With Gruyère and Caramelized Onions recipe #140809

    Brie Raclette recipe #133813

    Curried Mussel and Butternut Squash Soup recipe #133809
    Cream of Artichoke Soup & Mushroom Toasts recipe #140910

    Flemish Sugar Tart recipe #133807

    Schnecken (sticky German Cinnamon Buns) recipe #120479
    Photo By GaylaJ

    Chocolate-Covered Gingerbread Cake recipe #133979
    Photo by Fairy Nuff

    Last edited by NcMysteryShopper on Thu Oct 20, 2005 8:06 am, edited 7 times in total
    Fri Oct 07, 2005 9:30 pm Groupie
    Oh boy, oh boy! It feels like home! I've been waiting for this part of the tour, and it's perfect for Octoberfest. Here is my cookbook:

    World Tour 05 Germany and Benelux

    and a few pics:

    Boerenkool Stamppot (Kale Hash) recipe #33269 Photo by Sackville Girl

    Kip Met Kerriesaus (Baked Chicken With Curry Sauce) recipe #39114 Photo by Heather Feather

    Dutch Brown Ragout Soup recipe #39203

    Vogels (Birds) - Roundsteak rolls recipe #39290

    Kerrieschotel (meat and rice dish flavored with curry) recipe #39499

    Wiener Schnitzel recipe #39703 Photo by Bergy

    Chicken Schnitzel recipe #100005 Photo by Hey Jude

    Jan Hagels recipe #121043
    Fri Oct 07, 2005 9:52 pm
    Forum Host
    katie in the UP
    Sat Oct 08, 2005 1:32 am Groupie

    Last edited by katie in the UP on Sat Oct 08, 2005 9:05 am, edited 3 times in total
    Sat Oct 08, 2005 2:13 am Groupie
    OK, OK, I'm GERMAN. So here are my own recipes. Not so many, but worth a try:

    Kellerkuchen (Cellar Cake)
    A memory to my childhood and to many others. I have to admit that this recipe is an adaption to "modern" taste and "availability of better" ingredients. I can't remember a single birthday party without a Kellerkuchen. The main reason: you eat one slice and you are filled up. My aunt Ulla rediscovered this sweet treat a few years ago and have brought it as a gift to a party of ny parents. It was gone in seconds. We loved it. And throughout the party we were talking about childhood and how worst this cake was. This is a real treat. You will like it. Baking without heating up the oven. A kid pleaser, too. But the word "diet" should not be mentioned in the neighbourhood of this cake:D

    Traditional German Plum Cake (Zwetschgenkuchen)
    This is the star (together with my Käsekuchen, will be public soon) of my cakes. This is a true Traditional German Cake. I don't care what others say, I believe that a plum cake has to be made with a yeast dough. Otherwise it isn't a plum cake for me. Thinking about plum cake is mouthwatering for me. One should use the tart Damson plums, but for this recipe I have also try it with other plums and it works with them, too. It is so juicy and you home will be filled with some of the most delicate flavors of yeast dough and hot plums and cinnamon. It is really hard to wait until the cake is cooled. We eat it slightly warm with a lot of whipped cream and of course a cup of hot coffee (traditionlly also with whipped cream as topping of it).

    Käsekuchen (Traditional German Cheese Cake)
    Posted, and now public (10 October). I will also do some proof reading, because this one is a little tricky sometimes and it can turn out to be difficult. I have to check my translation from German to English. I hope not to make mistakes.
    I'm so well known in my family and friends for this cake for many years. I made it now for more than 20 years. Not that often, I have to admit, because it takes its time to make. This is true traditional German Recipe. The original recipe is from one of the most bought baking books in Germany during the 1960. It was published again in 1990. And now I have my own book (my mother would this never give away). This cake is worthwhile all the "difficulties". I will post the link ASAP as public.

    Tasty-Healthy Whole Spelt Bread
    This is a kind of my own originals, but I think there are many more recipes like this one. Germany is the well known for BREAD. You can't count how many different types exist. Every region has their own recipes, every city has their own specialties, each family has their own favorites. This recipe is based on a basic yeast-type dough. Dry yeast is use instead of fresh baker yeast, because I always have dry yeast on hand. I have developed my own bread, to come as close to my own "taste" as possible. I like the flavour of whole spelt flour (can be replaced by whole wheat flour). Another reason for this bread: it is easy to make. If you have tried it once, you will find out that to make your own bread is so much tastier than brought one. I really don't know, where I found the original recipe, but throughout the years I have changed the recipe so often, that it would be difficult for me to decide it....icon_biggrin.gif

    Fish Nuggets
    Yes, this is not a true German recipe. I think you will find this kind of recipe in every region of the world. It is a memory to my childhood. My brother and I didn't like fish that much, but every friday we have had fish (a German tradition) and my mother often made "Fischstäbchen" for us. She always had Fischstäbchen in the freezer and fried them in oil. We always had them with mashed potatoes and peas. This was very often our lunch for Fridays. I have forgotten about Fischstäbchen, because I do not like frying in oil. The whole kitchen smells for hours icon_biggrin.gif But then I found this recipe in a German cookbook. It calls for frying, too. But I thought to give it a try and make them in the oven without any oil. I have changed the recipe to adapt the crust for baking and to my own taste. So, maybe not a German recipe, but a reminder to a German childhood - now presented in a more healthier way. And my modern adaption is not to call them Fischstäbchen, I call them nuggets icon_biggrin.gificon_biggrin.gificon_biggrin.gif

    Rumtopf (Traditional German Beverage)
    Very recently I posted this recipe as a request. Unfortunately you have to wait at least for six weeks to taste this traditional german beverage. So, too late for the Zaar World Tour. And one should have started earlier this year. Yes, you could do it in one step, too, but this would not be the traditional way to make this. I have never tried it in one-step. The main point is to use very ripe fruit full of flavors.

    You see, although a German I do not have so many recipes on my list. But as said, I only post recipes I like to make for myself.

    Edited to update recipe link of Käsekuchen

    Last edited by Thorsten on Tue Oct 11, 2005 3:06 am, edited 2 times in total
    Sat Oct 08, 2005 11:05 am
    Forum Host
    Potatoes With Plenty of Peppy Paprika recipe #130251

    Chard With Bacon Dressing recipe #129962

    German-Style Crisp Potato Pancakes recipe #125305

    Toasted Cabbage Hungarian-Style recipe #125324

    This is the best I can do for this region.
    These are yummy though! icon_wink.gif
    Sat Oct 08, 2005 11:07 am
    Forum Host
    P.S. Cookgirl would {{love}} to learn how to make spaetzle (sp?)! Anyone have an easy recipe?

    Sat Oct 08, 2005 2:06 pm Groupie
    Cookgirl wrote:
    P.S. Cookgirl would {{love}} to learn how to make spaetzle (sp?)! Anyone have an easy recipe?


    Here is the best recipe I know:
    Spaetzle (noodles)

    To make the in the original style you need practice, practice and of course a long time of practice icon_biggrin.gif

    ...but you can use a "Spätzlepresse

    ... or do it with a Spätzlebrett

    Kumquat the Cat's friend
    Sat Oct 08, 2005 2:08 pm Groupie

    Last edited by Kumquat the Cat's friend on Sat Oct 08, 2005 2:09 pm, edited 1 time in total
    Sat Oct 08, 2005 2:09 pm
    Forum Host
    Cookgirl wrote:
    P.S. Cookgirl would {{love}} to learn how to make spaetzle (sp?)! Anyone have an easy recipe?


    Here is the best recipe I know:
    Spaetzle (noodles)

    I might try this today!

    Maïté G.
    Sat Oct 08, 2005 3:38 pm
    Forum Host

    As I am Belgian I would like to invite you to visit my Belgian Cookbook. We are food lovers, so be sure to try some of these recipes. I will keep posting so stop by from time to time to see if there's something new

    Enjoy Belgium!
    Koechin (Chef)
    Sat Oct 08, 2005 4:44 pm
    Forum Host
    "Rouladen" Northern Germany/Prussia Version

    3 pounds of top round, sliced thin ( this should give you about 12 slices.
    fresh ground pepper
    Dijon mustard
    1/2 lbs smoked slab bacon finely diced Or thin sliced bacon)
    3 med. size dill pickles, not too sour
    1 large onion, chopped
    2 Tbs. butter
    2 Tbs peanut oil
    3 Tbs flour
    3 1/2 c beef broth
    1/2 c half-and-half
    Spread each slice of meat with mustard. lightly salt and pepper. Sprinkle with the diced bacon. Or you can cover each slice with 2 pieces of sliced bacon. Cut your pickles, lenghtwise in 4th. Place one piece at long narrower end of your meat. Roll them up and secure with kitchen twine.
    Heat the butter and oil in a heavy dutch oven , and brown the meat well on all sides a few at a time. Remove them to a platter. Add the onion to the pot and saute until soft. Sprinkel 3 T flour into the pan and stirring well incorporate the flour and onions and all the brown bits. Slowly add the beef broth, stirring well. Bring to a boil, then turn down the heat and return the Rouladen to the pot. Cover and simmer for about 1 1/2 hours. Remove them from the pan and cover to keep warm. Turn the heat to high and reduce your liquid by about 1/3 rd. Return the heat to simmer and slowly add the half-and-half. Taste and adjust with salt and pepper. Do not boil or the gravy may curdle! Return your meat to the gravy, and cover. Slowly warm them through for 10 min.
    Sat Oct 08, 2005 4:50 pm
    Forum Host
    I finally realized what Benelux reminds me of....
    The name of a medication for acid reflux.


    Chef Kate
    Sat Oct 08, 2005 4:55 pm
    Forum Host
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