We were staying in our B&B in Ghent, Belgium, when we decided to take the train to Brugge. I saw travel videos before, but I wanted to see it for myself. There I tasted the world most famous Belgian Waffles Continue reading Belgian Waffles in Brugge: A Bite of Bliss
I came to the realization that many people don’t like Sauerkraut. I was puzzled and wondered why, so I asked them. Basically what I was told it has a sour or bitter taste. I also believe when you grow up with certain foods, your taste buds adjust. I explained to my friends that Sauerkraut should be prepared, and not be eaten straight out of a jar or can, they became curious. Continue reading How to prepare the perfect Bavarian Sauerkraut
A Greek Yoghurt sauce with Cucumber and Garlic that taste great with Bifteki, Gyros, or simply with toasted Baguette, or as a dip for Vegetables, like carrots and celery Continue reading Tzatziki Recipe: A Refreshing Mediterranean Dip
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
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
I became a hobby baker when there were no bakeries with fresh breads available; basically out of necessity. So every time I am in Germany, I do my bakery run in the morning, since there are at least two of them in walking distance. I noticed a distinct difference between bakeries, so I did some reading. I had figured out what makes the “Krume” or texture so different Continue reading German Bakeries and their Secret
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
Yesterday, comfort was calling—and I answered with a pot of creamy Garlic Leek Soup. With someone under the weather in the house and a craving for something soothing, my mind wandered back to a quiet lunch in Austria. We were traveling through the Wachau Valley, that breathtaking stretch along the Danube, and stopped at a small restaurant after a hearty breakfast at our B&B. I … Continue reading Garlic Leek Soup: Savoring Creamy Comfort while in Austria
