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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? Continue reading Maultaschen, a typical Swabian Dish
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 Make “Schinken Stangen” with Prosciutto and Parmesan cheese Ingredients and instruction: Preheat oven to 360 … Continue reading Puff Pastry twists with Walnut paste
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 Continue reading French Liver Pâté, an exotic spread for your Guests
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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 Continue reading Obatzda, a Bavarian Brie Spread
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 a berry compote. Sometimes we had it as a dinner with a potato soup beforehand Continue reading Grießschnitten – Semolina cakes
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Also called Kartoffelpuffer or Reiberdatschi in German and Latkes in Sweden. The term “Reibekuchen” is used when you add some bacon. It’s an easy dish and could be served as an Appetizer with applesauce or sour cream Continue reading Potato Pancakes or Kartoffelpuffer
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. Continue reading Schmelzkäse (Kochkäse), a melting Cheese in different varieties
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