Popular

Appetizer

Zwiebelkuchen, Onion tart

Angie’s Zwiebelkuchen

Zwiebelkuchen is a popular German onion pastry. It is served with Federweissen (a new fermented wine). Those two just go hand in hand You could just use a regular yeast dough, I prefer Puff Pastry, and the dough can be found in the freezer aisle (Pepperidge Farms or at Lidl US). The puff pastry dough needs […]

Read More
White Asparagus, tenderloin, Weisser Spargel und Lende. Bechamel sosse

Spargel time in Germany

Mid April is white Asparagus picking time, and right after you can find “Spargel” dishes in almost every Restaurant in Germany. In other parts of the world, they are available year round. Spargel are in soups, also in salads with oil and vinegar dressing and a chopped boiled egg on top. Sometimes Spargel is served […]

Read More
Swabian dish, Maultaschen on a Plate3

Maultaschen, a typical Swabian Dish

On the way driving south to the Black Forest, we stopped for a couple of days at some friends house near Stuttgart. The next day we were served “Maultaschen” for lunch, which is a type of meat pocket. It instantly reminded me of an oversized Ravioli. Maybe there was an Italien influence? There are different […]

Read More
Nuss Stangen, Nutty Sticks with Walnuts

Puff Pastry twists with Walnut paste

Surprisingly tasty I find these Puff Pastry twists, or as I call them, Nutty Sticks. They are originally filled with a a Hazelnut paste, but Walnuts will do. You can use a Sugar glaze or not, it’s a personal preference Scroll to bottom for Schinken (Prosciutto) twists with Parmesan cheese Below is a short video […]

Read More
French Liver Pate, fine Liverwurst, Feine Leberwurst mir Cognac

French Liver Pâté, an exotic spread for your Guests

A great Spread for parties is this decadent French Liver Pâté! Sometimes I have a craving for Liverwurst. I have made the Pfälzer before, this one is different. French Liver Pâté is made with Chicken Liver and a shot of Cognac. Brandy or Sherry cooking wine are alternatives Instead of Creme Fraìche, cream cheese mixed […]

Read More
Obatzda, angemachter Camembert, Bavarian Brie Spread, a Munich speciality

Obatzda, a Bavarian Brie Spread

“Obatzda”, also called “Angemachter Camembert” in my Franconian circles, is a typical Bavarian spread made from Brie. It is served with a fresh Pretzel or Bauernbrot This spread includes Beer and Caraway seeds which is added in many Southern German dishes. Thinking about Bavarian Pork roast and Sauerkraut. I have an American friend who despised […]

Read More
Potato pancakes, Kartoffelpuffer, Latkes

Potato Pancakes or Kartoffelpuffer

This is a quick lunch, dinner or just an appetizer. Eaten with apple sauce, sour cream or anything you desire.

Read More
Beer cheese, Kochkaese, Schmelzkaese

Kochkäse, Schmelzkäse or Beer Cheese

This is a cheese that can be used as a Party Dip or a Spread. There are different variations. My favorite is Bier Cheese with brie. You can add a half of bier if you like to make it thinner for dipping pretzels. Always remember, the mixture gets thicker when cooled.

Read More
©AngiesWeb.com 2021
en English
en Englishde Germanja Japanesees Spanishfr Frenchit Italianzh-CN Chinese (Simplified)ar Arabic
Facebook
Instagram