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Bouillabaisse, a French Fish soup
While making a stop in Marseille in October 2022, I ate this very tasty Fish soup. In France it is called Bouillabaisse and was originally the sailor’s and poor man’s food. Now it is served mostly in fine restaurants. Back then, the lesser quality fish or seafood leftovers have been boiled for a long time to elicit the full flavor of the ingredients. This kind … Continue reading Bouillabaisse, a French Fish soup
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A 1000 year old Cookie recipe that calms your Nerves
According to Hildegard von Bingen ancient written recipe that calms your nerves; the spices that are used strengthen the five senses: a clear vision, acute hearing, a fine taste of sense of smell and a sensitive touch Continue reading A 1000 year old Cookie recipe that calms your Nerves
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German Easter Lamb cake or Osterlamm
A juicy Easter lamb made from a cake batter has become a beloved tradition for many families in Germany. Instead of a large cake, you can bake little Easter lambs and Easter bunnies, which I personally like much better. This way everyone gets their own mini cake. You can flavor the Easter lamb batter in different ways, vanilla and/or rum or almond extract, also decorate … Continue reading German Easter Lamb cake or Osterlamm
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German Gulasch (Goulash), a traditional home cooked meal
Goulash, in German called Gulasch, is our family tradition for large gatherings and holidays . At Christmas I prepare two large pots of Gulasch for my daughter and family, and also for the visiting neighbors and friends. Every year at the holidays, they are looking forward to my home cooked meals Continue reading German Gulasch (Goulash), a traditional home cooked meal
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Austrian Käsespätzle, or Cheese Spaetzle
While on vacation in Sankt Gilgen, Austria I had this typical Austrian dish called “Käsespatzen”. It consists of Spaetzle noodles and grated hard cheese that is alternately stacked and garnished with fried onions, then baked in a hot oven In Swabia, the Käsespätzle are traditionally prepared with mountain cheese and/or Emmentaler cheese. In Vorarlberg there is a different type of preparation; you can find Montafon Käsespätzle with … Continue reading Austrian Käsespätzle, or Cheese Spaetzle
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A Kaiser, his mistress and a Gugelhupf
One wonders if you have a genuine “Kaisergugelhupf” (Emperor bundt cake) on your plate at the Café. Only bakers and baking enthusiasts, who do a little research would be familiar with the true consistency of the dough. After all, we know there are many different variations on the internet, and there is very large collections of fake recipes among them Continue reading A Kaiser, his mistress and a Gugelhupf
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Crystal clear lakes awaits you at the Königssee
The Königssee is in Southern Bavaria in the Berchtesgadener Land. This lake has crystal-clear water and spectacular views to the mountains. Continue reading Crystal clear lakes awaits you at the Königssee
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Würzburg, where I grew up
Every now and then we visit my hometown Würzburg. We rent a little vacation home, only 10 km down the river in Veitshöchheim, the town where I spent my childhood. Continue reading Würzburg, where I grew up
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German Beef Rouladen
A favorite meal I prepare for guests while in the US are Rouladen, because it can’t be found in many restaurants. The best meat for Rouladen is Top Round beef, cut into 1/4 inch thin steaks. Continue reading German Beef Rouladen
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Hallstatt, has the most beautiful scenic views
In 2010, while in Salzburg, we did a 45 min drive to Hallstatt in Austria. We decided to stay two nights in a darling Bed and Breakfast. The idea came when we watched a Rick Steves. It was well worth Continue reading Hallstatt, has the most beautiful scenic views
Gratin Dauphinois, a creamy Potato casserole
Gratin Dauphinois is a French dish of sliced potatoes baked in milk and/or cream, using the Gratin technique from the Dauphiné region in south-eastern France I ate the Gratin Dauphinois on my way to Colmar while staying in the Black Forest. This scalloped potato casserole dish is absolutely simple. Made with just potatoes, heavy cream, garlic, butter, salt and pepper. If you like you can … Continue reading Gratin Dauphinois, a creamy Potato casserole
Crusty German rolls with Semolina flour
I used to love making Brötchen runs to pick up fresh, crispy, rustic rolls from our village bakery near Würzburg. In the cold season I prefer to stay at home in the morning instead of rushing to the bakery. Baking the German rolls called Brötchen yourself is the perfect solution Continue reading Crusty German rolls with Semolina flour
Pecan Cinnamon rolls or Nuss Zimt Schnecken
The other day I had a craving for Cinnamon rolls. It was raining and I didn’t feel like running to a store bakery. I happened to have Pecans and all the other ingredients at home, ever more reason to bake my own. Continue reading Pecan Cinnamon rolls or Nuss Zimt Schnecken
Streusel or Crumbles for cakes and pastry
Crispy Streusel Crumbles is a tasty topping for my cakes and pastries. Just sprinkle the crumbs before baking and it will convert your baked goods into a special treat Continue reading Streusel or Crumbles for cakes and pastry
The oldest Restaurant in Europa is in Salzburg
While in Salzburg, we passed by the St. Peter Stiftskulinarium, which is a restaurant at the Sankt Peter Abbey in the old town of Salzburg. I’ve read that the restaurant has been established and documented since the year 803 Continue reading The oldest Restaurant in Europa is in Salzburg
Bierschinken made with the “Schinkenfee”
Every few weeks I have a craving for a good quality Wurst that I can eat with my home baked Bauernbrot (German crusty bread). Living in the American South it’s not easy to find a good variety of Deli meats. I like to make my own so I know the quality and what’s inside. I found the Ham-maker “Schinkenfee” on Amazon which made Wurst processing easy. Continue reading Bierschinken made with the “Schinkenfee”
Nutella Cookies made with a Chocolate Hazelnut Spread
This has to be the fastest and easiest cookies I have ever baked. Just 4 ingredients, Nutella, flour, eggs and baking powder. No need for butter, there is Palm oil and Hazelnuts in Nutella. These cookies have a tender, melting texture, but slightly crisp when you bite into it. Continue reading Nutella Cookies made with a Chocolate Hazelnut Spread