Category: Vegetarian

White Asparagus, Spargel
Appetizer, European Cuisine, Germany, Recipes, Side dish, Soups, Vegetarian, Western Europe

Delicious White Asparagus Soup for Spring

Mid-April in Germany marks the beginning of something truly special—white asparagus season. Known as “Spargel,” this pale, tender vegetable is more than just a springtime crop; it’s a culinary event. By early May, nearly every restaurant in Germany features Spargel dishes on their menu, from soups and salads to plates dressed in velvety Béchamel sauce. For me, Spargel is a taste of home, a reminder … Continue reading Delicious White Asparagus Soup for Spring

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Apple cranberry chutney
America, Condiments, Recipes, Side dish, Vegetarian

Spicy and savory Apple-Cranberry Chutney

One of my favorite condiment or side for my Christmas dinner table is an Apple Cranberry Chutney that will go with Beef, Pork, Poultry, or whatever you like. It’ll taste definitely better than the store bought one, and can be prepared in only 16 minutes. I received lots of complements at the dinner table

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Italian Basil Pesto
Condiments, European Cuisine, Italy, Recipes, Sauces, Southern Europe, Spreads, Vegetarian

Italian Basil Pesto – a tasty sauce for your Pasta

When I have an abundance of fresh Basil during the summer months, I love to prepare one of my favorite dishes, which is Cheese Tortellini served with a vibrant and aromatic fresh Pesto sauce. It tastes best when paired with pasta, but it’s also delicious on top of crackers or even baked potatoes. It is known that the traditional Pesto comes from Liguria, Italy, and … Continue reading Italian Basil Pesto – a tasty sauce for your Pasta

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Auberginen Boote, a Greek dish
Greece, Main Course, Recipes, Southern Europe, Vegetable, Vegetarian

Greek stuffed Eggplants

Have you seen those purple Eggplants in the grocery store, but were not sure what to do with them? There a several Mediterranean recipes, like fried Eggplant slices or the Moussaka casserole dish, just to mention a few. I especially like these Greek stuffed Eggplants or “Auberginen Boote” and prepare them several times a year. Continue reading Greek stuffed Eggplants

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Semolina cakes, Griess Schnitten, Grießschnitten
Austria, Desserts, European Cuisine, Germany, Main Course, Northern Europe, Recipes, Vegetarian

How to Make Traditional Semolina Cakes (Grießschnitten)

Making Grießschnitten always feels like stepping back into a quieter, simpler kitchen era. The process is wonderfully hands‑on, and the aroma that fills the room is pure comfort. Grießschnitten are Semolina cakes and could be a snack or appetizer. I remember that my mother fixed it for us after school. We ate it with Applesauce or tart Cherries. Sometimes we had it as a dinner, … Continue reading How to Make Traditional Semolina Cakes (Grießschnitten)

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Lentil soup, Linsen suppe
European Cuisine, Germany, Northern Europe, Recipes, Soups, Vegetarian

Traditional German Lentil Soup Recipe

German Lentil Soup, or Linsensuppe, is a hearty and comforting dish that brings together earthy lentils, root vegetables, and savory meats in a rich broth. Throughout Germany, Lentil Soup has achieved the status of soul food. In this soup recipe, vegetables and smoked Bacon or ribs enhance the flavor To begin, rinse brown or green lentils thoroughly and optionally soak them overnight to reduce cooking … Continue reading Traditional German Lentil Soup Recipe

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Pretzel dumpling, Knoedel with mushroom and sauce
Austria, European Cuisine, Germany, Northern Europe, Recipes, Side dish, Vegetarian

How to Make Pretzel Dumplings: Brezenknödel Guide

When I sat down at Wirtshaus zur Brez’n in Munich, the atmosphere was quintessentially Bavarian: polished wooden tables, the aroma of roasted meats, and clinking Maßkrüge filled with golden beer. I ordered Brezenknödel — Pretzel Dumplings that embody the soul of Bavaria. Brezenknödel are more than just food; they are a story of resourcefulness and tradition. In Bavarian households, leftover Pretzels never went to waste. … Continue reading How to Make Pretzel Dumplings: Brezenknödel Guide

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