Whenever I feel like Krautwickel or stuffed cabbage rolls, and don’t have the time, I am making a German Cabbage soup. Can be made without the meat for more health benefits and a whole body detox. It satisfies my cravings with little effort Continue reading A German Cabbage Soup for your detox
As many of my friends know, I love to bake breads, and that in many varieties. Today I baked my Cranberry-Walnut bread with my German no-knead bread basic recipe (below) in the very hot Dutch oven. I just added some dried Cranberries and crushed Walnuts. This bread makes a festive edition to your holiday dinner, may it be Thanksgiving or Christmas. Continue reading No-knead delicious Cranberry-Walnut bread
On my Romans in Rhineland fact finding trip I became interested in bread baking like it was done in the antiquity. After some research, I plunged into baking the bread like the Romans did as depicted in paintings, and found as carbonised loafs in ovens of Pompeii. Continue reading Baking Bread of ancient Rome
Like most mushrooms, it also has a doppelganger, the false chanterelle, which looks very similar to it. However, the real chanterelle is much more yellowish than its more orange counterpart. Buy dried Chanterelle Mushrooms here on Amazon The chanterelle prefers to grow near deciduous trees such as beeches, oaks or pines. This mushroom loves mossy ground and prefers to be covered by a little layer … Continue reading Pfifferlinge (Chanterelle), a very popular edible mushroom since ancient times
I ate this dessert or dish at the Mariandl Restaurant in Spitz, Austria. The “Marille” is a protected designation of small Apricot that grows in the Wachau wine region of Austria. Continue reading Marillenknödel, a sweet and delicious Austrian Apricot dumpling
Dampfnudeln have an ingenious cracking crust on the bottom, and an addicting play of salty sweetness. The ingredients are more than simple, but the preparation is exactly the reason why it tastes so darn good Continue reading Dampfnudeln, a German steamed Yeast Dumpling
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Whenever in Würzburg I visit my friends, the Schwarzmann girls. The sisters Margarete and Anneliese Schwarzmann and their parents (RIP) have a 100 year history in the hospitality field. They owned the Hotel and Restaurant “Stadt Mainz” in Würzburg where Anneliese has been the chef. Continue reading Anneliese’s scrumptious “Apfelstrudel” or Apple Strudel
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Salzburger Nockerl are light and fluffy, they are delicate vanilla-flavored dumplings, which reminds me of a soufflé. Like so many wonderful Austrian desserts this dish has a long history. The Nockerl were invented in Salzburg in the 17th century. Eating Salzburger Nockerl in Cafe Mozart in the Getreidegasse not far where Mozart was born When preparing the Nockerl batter, the airy mass is arranged on … Continue reading Salzburger Nockerl, a sweet, light and fluffy Dumpling
