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ZWT: Germany/Benelux


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A refreshing recipe from Holland.

Recipe #425468

A chocolate version of upside down cake.

Recipe #425278

A classic German comfort food that goes well as a side dish with pork chops or poultry.

Recipe #422653

This is from the German magazine called Essen und Trinken. The magazine says this is very refreshing if added to champagne or sparkling water.

Recipe #422755

This recipe is a tasty way to use up milk that is starting to go sour.

Recipe #425456

Added for ZWT6: North African/Middle Eastern

Recipe #428743

To make your own pastry flour, use one part cake flour to two parts all-purpose flour.

Recipe #425497

Thin, delicate cookies from Belgium. One tip I read was to use a silicone liner for your baking sheet. The yield is approximate for the raw batter. Your actual number of cookies and cooking time will depend on your shapes. Have fun with the designs!

Recipe #425501

A rich, Dutch cake often served with coffee or tea.

Recipe #425475

The story goes that the Catholics were not allowed to have any butter or milk during Advent and could only use oil. The cakes they tried to make during this time were tasteless and hard. Prince Elector Ernst von Sachsen and his brother Albrecht wrote to the pope to ask for permission to use butter. Their requests were denied until 1490, when Pope Innocent VIII wrote a letter known as the "Butter Letter" granting permission to use butter. Originally, only the royal family was allowed to use butter for free. Others had to pay 1/20th of a gold Gulden each year. The ban on butter was finally lifted when Saxony became Protestant. This is similar to the Dutch Kerststol and the Italian Pannetone. Prep time does not include rising.

Recipe #422655

This recipe calls for the Knoedel to be baked in a dish, like a bread pudding. However, the traditional way to cook the dumplings is to form them into a ball, chill for 30 minutes to overnight, then boil in water until cooked. You may modify this recipe to boil the dumpling balls if you wish. Serve with stew or gravy.

Recipe #425490

This is a traditional German recipe from the Bavarian region. You may substitute the beef liver with lamb or pork liver since the recipe I found says those have milder flavors.

Recipe #422709

Adding for ZWT6. I hear this is delicious and well worth the effort! Most of the cooking time is inactive.

Recipe #425492

Asparagus season is mid-May through late-June is a common vegetable in Germany. The white asparagus is called Spargel and is particularly popular.

Recipe #422686

A Dutch waffle. I am guessing at the number of serving since I haven't made these, but am adding for ZWT 6.

Recipe #425484

An Austrian recipe. "Wiener" comes from the word "Wien," which means Vienna. Schnitzel means "meat cooked in a crust."

Recipe #425486


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