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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / Spring has Sprung! Let's wake up this Forum!!
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    Spring has Sprung! Let's wake up this Forum!!

    Go to page 1, 2  Next Page >>
    Koechin (Chef)
    Sun Mar 15, 2009 2:19 pm
    Forum Host
    icon_biggrin.gif icon_biggrin.gif Where is everybody?Let's report in with some Recipes of Breakfast Recipes, that were and still are good childhood memories.Are yiou still making them?
    Anyone interested in Kaiser Schmarren? Or
    Eierpfankuchen?
    I'll be happy to post the recipes! icon_smile.gif
    Tea Girl
    Mon Mar 16, 2009 11:42 am
    Food.com Groupie
    I like the typical German thing of cold cuts (wurst), cheese and fresh rolls (brötchen) for breakfast. It is not something I make myself (well, assembling the things, yes, making the brötchen, etc, no, icon_smile.gif ). I really like going to one of the cafes and having breakfast there, the one nearest to us has an great breakfast buffet, different cold cuts, cheese, jams, bread rolls, bread, muesli, boiled eggs, scrambled eggs, cooked sausages (usually Nürnberger) and speck.
    Koechin (Chef)
    Mon Mar 16, 2009 4:04 pm
    Forum Host
    I am soooooo jealous! LOL. Not many cities in the USA where you can have such a breakfast. It's the kind I grew up with in Berlin.
    Tea Girl
    Tue Mar 17, 2009 7:15 am
    Food.com Groupie
    Yeah, I quite like the German breakfast that you get in a lot of places here. I never was a big fan of sweet things so it suits me better than all the pancakes and waffles covered in tons of syrup, that seem to be the staple in a lot of American restaurants for breakfast. I like French toast from time to time as long as there is cinnamon sugar rather than syrup or waffles with just a bit of butter. Though I do miss good homemade hash browns and sausage gravy.

    My husband is amused by the fact that I like all the different sausages, other than blood sausage (yuck!), he thinks I must eat them much more often that most immigrants here. icon_smile.gif
    Koechin (Chef)
    Tue Mar 17, 2009 12:46 pm
    Forum Host
    If you had grown up with Blutwurst, like I did you would probably like it too. Fried in some butter with mashed potatoes, caramalized onions and sauerkraut. icon_biggrin.gif
    Tea Girl
    Tue Mar 17, 2009 1:17 pm
    Food.com Groupie
    Koechin (Chef) wrote:
    If you had grown up with Blutwurst, like I did you would probably like it too. Fried in some butter with mashed potatoes, caramalized onions and sauerkraut. icon_biggrin.gif


    Probably, I tried it at least. My husband made Himmel un Äd, as that is the only way he really likes it. German blood sausage is at least better that the British, I was able to choke down a few bites of the Blutwurst, I just spit out the British one after I bit into it. icon_lol.gif
    Koechin (Chef)
    Tue Mar 17, 2009 5:42 pm
    Forum Host
    After all these years I still miss The Brot , Broetchen, Aufschnitt(cold cuts),Quark, Bauernspeck and Schinkenspeck und weisser Spargel. I understand that US green asparagus is becomming very popular over there?I think the taste is soooo very different.
    It looks like the two of us are keeping this going by ourselvers. LOL. Nice talking with you.
    Tea Girl
    Tue Mar 17, 2009 7:46 pm
    Food.com Groupie
    Koechin (Chef) wrote:
    After all these years I still miss The Brot , Broetchen, Aufschnitt(cold cuts),Quark, Bauernspeck and Schinkenspeck und weisser Spargel. I understand that US green asparagus is becomming very popular over there?I think the taste is soooo very different.
    It looks like the two of us are keeping this going by ourselvers. LOL. Nice talking with you.


    Yeah, I really like the bread here. I was for a time living between Germany and the UK, and the British bread always was disappointing. I quite often went to Lidl just so I could have decent bread.

    You see more often here the green asparagus. I think most people rather have the white asparagus, but I think that the green is slowly becoming more popular as it is cheaper, and more countries grow it so you can get it all year around. It does taste different to me, but I grew up on the green asparagus so it is okay, it can be really good when fresh. We used to have it our garden when I was little. Though I rather have the white asparagus, if you don't get the green from a good place it seems woody to me.

    I am not sure where everyone is, maybe still hibernating? It hasn't been that cold here, and it is warming up so you would think they would be here by now!
    Koechin (Chef)
    Wed Mar 18, 2009 5:16 pm
    Forum Host
    We'll wait and see what happens. Maybe they'll pop up like Tulips? icon_biggrin.gif
    manrat
    Sat Mar 21, 2009 1:05 pm
    Food.com Groupie
    I grew up with rolls and jams, honey, spreads, cheeses in all variations, coldcuts etc in the morning, even though I personally am not a "cold cuts in the morning person". We also used to have cereal, Müsli or Griesbrei (I think that is called semolina or farina here?).

    So when I first saw what my husband had for breakfast here like eggs, potatoes, hasbrowns, bacon, sausages etc that was really weird to me. I just never grew up with fried stuff for breakfast.

    Growing up in Germany I cannot remember ever having anything fried before noon. Something warm such as oatmeal for breakfast, yes, but nothing like an American breakfast. That always seemed to me like a big meal, something that I would have in Germany only for lunch or dinner. For example, Bratkartoffeln und Rührei (fried potatoes and scrambled eggs) for dinner is not uncommon.
    Koechin (Chef)
    Sat Mar 21, 2009 2:25 pm
    Forum Host
    There is such a thing as "Bauern Fruestueck"-Farmers breakfast. Consisting of fried potatoes/ Roesties, Bacon, Eggs fried or scrambled and a slab of good Bauern Brot with butter of course. However those of us growing up in the cities would not be eating such a breakfast. icon_biggrin.gif We only had Broetchen also known as Semmeln or Wecken on week-ends.
    We had Mischbrot, Roggenbrot Komisbrot and sometimes wonderful soft type rhye rolls called Schusterjungen. Aufschnitt/cold cuts, butter, schmalz, cheeses including quark with salt, pepper and chives and a little Paprika. Jam and Honey only on week-ends with the Broetchen. I do not remember ever eating White Bread/Loaf until after the war. I think it is something the occupation brought to Germany.
    BecR
    Sun Mar 22, 2009 2:49 pm
    Food.com Groupie
    Hi y'all! My German Oma and Mom used to make Mom's Cream of Wheat Pudding (Farina-Porridge-German Griesbrei) for my breakfast when I was small, and I still enjoy it to this day! We also ate Hearty German Farmer's Breakfast (Bauernfruhstuck) for supper. Some other typical German breakfasts for me were brotchen with butter and preserves, or a soft boiled egg mixed with buttered toast. Would love to see your Kaisershmarren recipe, Koechin, although I don't remember ever eating it sounds deelish!!!

    icon_biggrin.gif Becky
    Koechin (Chef)
    Sun Mar 22, 2009 4:53 pm
    Forum Host
    Here is my recipe for Kaiserschmarren/Emperor's Pancake
    1 c flour
    3 T sugar
    2 eggs (any size)
    1 c milk
    1 tsp.Vanilla
    5 T melted butter
    pinch of salt
    Buzz the above in a blender and let sit for 20 minutes, so the flour can get fat and happy. icon_smile.gif
    Peel, core and slice thin or grate very coarse, 1 Granny Smith or Golden delicious apple. Sprinkle with some lemon juice, or my newest trick is to cover with some lemon-lime soda to keep it from turning brown. Just dry well before using.
    1/4 c sliced almonds
    1/2 c raisins. Plumped in some orange or apple juice in the microwave for 30 sec. covered with Saran. Drain before using.
    Over medium heat in a large skillet melt some butter and a little vegetable oil.
    Pour in your batter. Sprinkle with the dried off apples and drained raisins, and sliced almonds.
    Cook until it starts to set. Check the underside. It should be golden brown.
    Now take 2 forks and start tearing your pancake into small pices, turning them as you go, the top also browns and cooks.
    Remove from heat. Serve sprinkled with lots of fresh lemon juive and powdered sugar.
    Of course Americans like to also have syrup, but we still love it the Austrian/German way.
    BecR
    Sun Mar 22, 2009 5:28 pm
    Food.com Groupie
    Hi Koechin, your recipe looks fabulous!!! I would like to make it...and give you stars...will you post it? Thank you!! icon_biggrin.gif Becky

    p.s. must I use the blender, or can I use a wire whisk or hand-held electric beater...just wondering...?
    Koechin (Chef)
    Sun Mar 22, 2009 5:58 pm
    Forum Host
    Wire whisk is fine! icon_smile.gif My mother sure did not have a blender. icon_smile.gif I don't even think it had been invented during WW2. I could post it, but I don't think it would be accepted, since thwre are several all redy posted. But thanks for wanting to try it. it is so Good and fun to make. Our girls alway begged for it instead of pancakes. I also make an adulr version and plump the raisins in Rum or Kirschwasser. Sve it when I drain the raisins and sprinkle it over the hot Schmarren before serving. :-0
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