Spinach dumplings, Spinatknoedel Sticky post

Tyrolean Spinach Dumplings at the “Buzihütte”

We ate these delicious Spinach dumplings after a short climb up a mountain to the rustic Buzihütte restaurant near Innsbruck, Austria. Afterward we sat with the locals and sang On days when I don’t know what to cook (unfortunately there are more of them than I would like), I make my Spinach dumplings. They taste great and can also be frozen very well. Apart from … Continue reading Tyrolean Spinach Dumplings at the “Buzihütte”

Savoy cabbage, Wirsinggemuese, Bratwurst, potatoes Sticky post

Wirsinggemüse, a creamed Savoy Cabbage dish from the Franconia region

I was in the vegetable section of the grocery store the other day and found a Savoy Cabbage. I remembered that my mother used to make a creamed Cabbage vegetable dish at family gatherings. You can find Savoy Cabbage in certain grocery stores in the US. Maybe try Harris Teeter, Publix, Wegmans, Whole Foods or Earth Fare Savoy Cabbage, besides other vegetables, is grown in … Continue reading Wirsinggemüse, a creamed Savoy Cabbage dish from the Franconia region

Dampfnudel mit Mohn, Vanilla sosse

Dampfnudeln, a German steamed Yeast Dumpling

Something I reminisce, we had Dampfnudeln with Kartoffelsuppe (Potato soup) some weekdays at our house. The fluffiest (!) German steamed yeast dumplings made with my Mother’s recipe. So far I have never dared to do it, but now I claim it to be mine. I believe I succeeded. Continue reading Dampfnudeln, a German steamed Yeast Dumpling

Sweet Potato Brussels Sprouts

Fancy roasted Brussels Sprouts with sweet Potato

This is a recipe I have prepared a couple years ago, and it was so delicious I felt like I need to write about. Once prepared, it tastes so good, like it was made by a Chef at a fancy restaurant. It doesn’t only look appealing, it is fragrant and delicious. Sweet potatoes are not common in Europe, so I call this dish an American … Continue reading Fancy roasted Brussels Sprouts with sweet Potato

chicken stuffing

A Chicken Stuffing from my Childhood

This is my mother’s poultry stuffing recipe given down through generations. The chicken liver is optional, but for me it brings back memories to my Bavarian and Franconian roots.
I remember my childhood, I would get up early on Sunday morning and my mother would put some cooked “Fülle” Stuffing to the side for me to eat before the chicken is filled Continue reading A Chicken Stuffing from my Childhood

Käsespätzle, Cheese spaetzle,

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 Käsespätzle, or Cheese Spaetzle

White Asparagus, Spargel

The Spargel, a white Asparagus is a popular dish in Spring

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, chopped boiled egg and chives as topping. Sometimes Spargel is served covered with Bechamel sauce White Asparagus is home to warm … Continue reading The Spargel, a white Asparagus is a popular dish in Spring