Which German Recipe do you make often?

[manrat]

The questions is what we make often, so I should add Griessbrei (semolina, farina?) Milchreis (rice pudding) and Milchnudeln.

[Lalaloula]

manrat wrote:
The questions is what we make often, so I should add Griessbrei (semolina, farina?) Milchreis (rice pudding) and Milchnudeln.

Oh yummy! I luv those recipes, they are so tasty and also quite quick and easy to make. This is pure comfort food to me.
I luv to make Apfelkuchen (apple cake) and Kartoffelsalat (potato salad) also if I have a bit more time. SO !
Have a great day all of you!
Loula from Germany (I have moved, not living in Hamburg anymore, but in Münster, cause Im at uni there.)

[*Bellinda*]

One of our favourites that I also make frequently is "Geschnetzeltes" . If you make it, let me know what you think

[Koechin (Chef)]

*Bellinda* wrote:
One of our favourites that I also make frequently is "Geschnetzeltes" . If you make it, let me know what you think

I am drouling all over my keyboard. I wish veal was not $17.00 per lb. or i would run right to the butcher. I have not eaten this in such a long time. Maybe this could be our Easter dinner. Just Hubby and I. I'll report back!

[*Bellinda*]

Koechin (Chef) wrote:

I am drouling all over my keyboard. I wish veal was not $17.00 per lb. or i would run right to the butcher. I have not eaten this in such a long time. Maybe this could be our Easter dinner. Just Hubby and I. I'll report back!

lol. I don't always make it with veal. You could use chicken or turkey and call it "Geflügelgeschnetzeltes".

[Koechin (Chef)]

NOOOOOOOOOOOOO! That will never do! My husband is starting to revolt against chicken. Even if I disguise it. However I could try Pork Tenderloin? Maybe? But I have talked myself into "Geschneltztes" for Easter over Rice Pilaf. Using the Real Thing!

[texasgal #3]

Answere to "pets'R'us":
That sound like " Blindes Huhn" , translated into " blind hen". Don't ask me the origin of the name. Your recipe seems to be hessisch, from the area "Hessen" around Frankfurt am Main. Is that the area where Grandma is from?
I am from the Ruhrarea ( Bochum) and there is a recipe with the same name but it contains only potatoes ,carotts and meat with white beans. The way it looks an "Eintopf" stretched with white beans seems to be a "blindes Huhn" or "Blindhuhn". What do the other Germans in this blog think? Am I right?

[sugar maple]

I'm not German (I just live here!) but I agree about the Blindes Huhn. My mother-in-law makes it with white and green beans, carrots, potatoes and diced thick cut bacon. "Eintopf" is really just anything thrown into a pot and simmered for a while - a cross between a soup and a stew.

[Galley Wench]

My DH is a German and a purist about Weiner Schnitzel . . . there's so many variations posted . . . can someone please point me to a traditional recipe. I'm thinking simply breading with lemon, but not sure. Was able to find veal yesterday in this little town I live in so want to surprise him tonight!

[BecR]

Galley Wench wrote:
My DH is a German and a purist about Weiner Schnitzel . . . there's so many variations posted . . . can someone please point me to a traditional recipe. I'm thinking simply breading with lemon, but not sure. Was able to find veal yesterday in this little town I live in so want to surprise him tonight!

Hi Galley Wench~ Here are a couple recipes I've saved to my German Cookbook. Although I have not personally cooked them, they look pretty close to what we were served when we were in Austria and in Germany. Hope this helps! Becky

Wiener Schnitzel With Sauce
Jaeger Schnitzel

[Galley Wench]

Thanks so much . . . he likes his 'dry' (lemon only) but I like sauce. Think I'll make Wiener Schnitzel With Sauce and put the sauce on the side.

Thanks again!

[Koechin (Chef)]

Did you know, that it can be called Wiener Schnitzel "ONLY" if it is made with Veal? Otherwise it must be called Schnitzel Wienna Style!. Sort of like Crabmeat and the imitation stuff that must be spelled with a "K".
With the posted recipe from "Kit" I also love to add Capers to the sauce. My husband likes it "a la Hostein" with a sunny side up egg on top.

[Iceland]

Sorry, but Wiener Schnitzel is NEVER served with sauce! Like mentioned it is supposed to be veal meat but you can find it with pork or even turkey too. It is simple to make.
Very important is to flatten out the meat very well, with a meat-hammer (i am acctually not sure what the correct word is for that thing). Prepare 4 tsp of flour on one plate, 1 whisked up egg with a little salt in another plate and 4 tsp of bread crumbs in a third plate. Put the meat into the first plate and cover with flour, then with egg and finally with bread crumbs. Fry in a frying pan in hot canola oil so the meat will be lightly floating in the pan. When it gets golden turn and fry until done.
Traditionally it is served with a slice of lemon on top an potato salad aside.

You can also make Pariser Schnitzel, it is the same but without the bread crumbs, only flour and eggs. This is served with rice and peas.

And please, it is W i-e-ner NOT W e-i-ner. Thank you

[Molly53]

It depends on if we're baking or cooking. For baking, we make Zimsterne (cinnamon stars) most often.

For cooking, it's a tossup between rouladen and red cabbage.

[Chef #1542535]

Malta, from the brand Goya, is the same as Malzbier...
They sell it at Wal-Mart.
Wikipedia Malta it will tell you about it.