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    You are in: Home / Cookbooks / 2008 World Tour - GERMANY!
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    21 recipes in

    2008 World Tour - GERMANY!

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    This is a very tasty sidedish of German origin. Not low in fat but oh so good!

    Recipe #69650

    A 'modern' German dessert recipe. From A Taste of Germany.

    Recipe #169921

    A Dutch/Indonesian butter cake, best-known for being served with coffee after the ever-popular Dutch/Indonesian rijsttaffel. A good Spekkoek will have at least 12 layers or more. The heat of the grill browns the top of each layer, giving the cut cake its neat horizontal striped look. Spekkoek will keep moist and fresh in a cake tin or in the fridge for a week, well wrapped in a greaseproof paper. It can also be frozen if wrapped in a layer of aluminium foil. Because of the richness of the cake, it tends to be served in very small pieces, usually thin slices.

    Recipe #144748

    This is a traditional German recipe. It is considered a 'cake' there, but more akin to what we know as bars.

    Recipe #169919

    A German recipe in the 'modern' tradition. Delicious summer eating. Adapted from Modern German Cooking.

    Recipe #169923

    A wonderful recipe to enjoy. Modern German food. Adapted from A Taste of Germany.

    Recipe #169922

    A delicious summer punch made with both still and sparkling wine - German, of course. From A Taste of Germany.

    Recipe #170043

    This is a really delicious cookie. I love the sour-sweet of the apricot filling.

    Recipe #169930

    On a recent trip to Austria, this simple cheese 'spread' was much enjoyed, spread on good black bread, between hearty swigs of beer, while waiting for our mains to arrive.

    Recipe #224096

    Forget the Sacher Torte! This is, imho, the best desert made in Austria. My friends and I were just finishing lunch at a heuriger in Grunzig when we saw enormous platters of this being served to another table. We had to find out what it was and order it ourselves. It may well have been the culinary highlight of our trip (that, and the one perfectly-prepared Wienerschnitzel, something that is not often done right, even in Austria). Spear a piece of the hot pancake, dip it into the plum compote and, yes, that is a smile on your face!

    Recipe #224185

    A German recipe in the 'modern' tradition. From A Taste of Germany.

    Recipe #169926

    A great summer salad recipe - perfect for a bbq. By Roz Denny, Modern German Cooking.

    Recipe #169924

    My 3 friends and I tried a lot of different dishes when travelling in Austria. Our policy was to always order something different - and never the same dish twice. This is a tasty meat and potato stew. I do forego the 'pastry lid' as I have a pretty good oven casserole dish and little steam escapes.

    Recipe #224173

    Great with company or when you need to indulge in something a little special.

    Recipe #210796

    This was definitely the best dessert offering my friends and I had at the Kafe Sacher in Wien. Forget Sacher Torte (imo way too dry), try these instead. I have not provided a fruit compote - use one of your liking (at the Kafe Sacher they were served with an apricot sauce). This particular recipe was found at the GlobalGourmet and adjusted to include the toasted breadcrumbs. Note: In Austria, topfen (quark) would be used instead of cottage cheese. If you have it, use it. :-)

    Recipe #224100

    On a recent trip to Austria, we enjoyed several soup containing these unique noodles. Yield is estimated in pancakes, but these will be sliced into noodle strips.

    Recipe #224159

    Our first day in Salzburg and we were famished. This was one of the desserts we ordered at a Gasthaus near our hotel. Delicious. Much like the molten cakes in fashion. This version was picked up at Global Gourmet.

    Recipe #224187

    This is the Runner-Up recipe for 1991 in the San Francisco Chronicle, by Flo Braker.

    Recipe #189370

    Flammekeuch is a pizza-like affair with a thin bread crust topped with crème fraiche, fromage blanc, smoked bacon and thinly sliced onion. From the LCBO magazine.

    Recipe #224455

    This German BBQ Chicken recipe is excellent with German sauerkraut and a side of mustard. The chicken can be cooked on a gas or charcoal grill. Chicken needs to marinate for 2 to 12 hours. BEER: Friedrich Dull Krautheimer Urtyp Dunkel and Kaltenberg Prinz Luit Weis Dunkel are great dark lagers. If you enjoy dark wheat beer, try it with Weihenstephaner Hefeweissbier Dunkel for a great pairing. Recipe adapted from a Taste of Germany.

    Recipe #169291

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