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German dishes [Copy link] 中文

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Post time 2010-9-20 17:54:03 |Display all floors
German food isn't very famous in the world...and many people would say it doesn't taste good and is unhealthy(most of those people never tried it, just repeat prejudices). So I want to introduce you into some German dishes I very much like.Enjoy and maybe try the receipes.



EDIT: Of course every region and family has their own way of making those dishes.The recipes I post are just ONE way of making it. I also have my own style cooking them. But take it as a short introduction into German cooking.^^

[ Last edited by Alex2010 at 2010-9-20 06:32 PM ]
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Post time 2010-9-20 17:54:32 |Display all floors

Rheinischer Sauerbraten

German Traditional Food Recipe
Rheinischer Sauerbraten

Few can resist this German traditional food recipe. It is a favourite all over Germany. The meat is left to marinade for 2-3 days.
What you end up with is tender roast beef in a thick tasty sauce.

For a classic Sauerbraten recipe, a tender shoulder of beef is ideal. Try not to use deep frozen meat as this will affect the flavour.

The Sauerbraten marinade which is known as Beize (pickle) consists of water, carrots, onions, herbs such as bay, cloves and peppercorns. It tastes even better when part of the water is substituted by red wine.

My German traditional food recipe is very simple to make. Serve with potato dumplings.

German Meat Recipe
1 large carrot
1 medium onion
1-2 bay leaves
3 cloves
1 tsp peppercorns
200ml vinegar, such as red wine vinegar
1/8 litre red wine
1-1,2kg beef
1 tbsp clarified butter
salt, black pepper
100g honey cake or plain cake
2 tbsp raisins
a little sugar
2 tbsp sliced almonds
1 large freezer bag

Wash and peel the carrot. Peel the onion. Roughly chop the carrot and onion and put in a pan with the bay leaves, cloves, peppercorns, vinegar and wine. Add 200ml water and simmer for 2 minutes. Leave to cool.

Wash the meat and put it in a large freezer bag and then place in a bowl. Pour the marinade into the freezer bag. Secure the bag and leave in the fridge for 2-3 days. Stir occasionally.

Take the meat from the marinade and pat dry. Sieve the marinade and collect the juices. Heat the clarified butter in a roasting tray. Sear the meat all over on a high heat. Add salt and pepper to taste.

Pour on the marinade, bring to the boil, cover and braise for about 2 hours. After an hour, break up the honey cake and add to the Sauerbraten. Wash the raisins.

Remove the meat and keep warm. If necessary sieve the marinade, remembering to keep the juices!! If the marinade is too thin, thicken with cornflour.

Add the raisins and sliced almonds and simmer for another 10 minutes. Add salt, pepper and sugar to taste. Slice the Sauerbraten and serve with the sauce.

Enjoy one of the top tasty German meat recipes with potato dumplings. But feel free to serve it with your favourite vegetables or side dish.
sauerbraten.jpg
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Post time 2010-9-20 17:57:32 |Display all floors

Koenigsberger Klopse

Koenigsberger Klopse
       

An unusual dish from Germany, which taste very delicious.
The anchovies, capers and lemon juice give it a lovely tangy taste.

16 oz ( 450g ) of ground beef
1 large onion ( peeled and chopped )
10 anchovy fillets, finely chopped
2 tablespoons capers, chopped
1 large egg, beaten
2 - 3 slices of white bread, soaked in water
juice of 1 lemon
2 bay leaves
2 cloves
1/2 tablespoon of sunflower oil
salt and freshly ground pepper
1 tablespoon of flour mixed with water

   1.

      gently fry the onion until glazed, put aside.
   2.

      mix the ground beef, most of the chopped anchovies, capers, egg and the soaked bread which has been squeezed dry, together. Then mix in the cooled fried onion and some salt and pepper
   3.

      form little meatballs, put aside
   4.

      bring in a wide saucepan a fair amount of water to the boil, having salt, the lemon juice, the bay leaves and cloves added.
   5.

      place the meatballs into the hot water and bring it slowly back to the boil then lower the heat and let it simmer gently for 30 minutes
   6.

      when cooked, mix some of the stock( the water where the meatballs cooked in ) with the mixed flour, some of the anchovies and capers, bring to boil and let simmer for 2-3 minutes
   7.

      pour over the meatballs and serve with boiled potatoes or rice and your favorite vegetable

      Bon Appetit
koenigsbergerklopse2.jpg
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Post time 2010-9-20 18:02:41 |Display all floors

Lentil Soup - Linseneintopf

A cold evening deserves a good, thick soup. Lentils are quick-cooking beans which do not need to be soaked before cooking.

Serves 4
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Ingredients:

    * 1 T oil
    * 2 small or 1 large onion, chopped (about 1 cup)
    * 1 lb dry brown lentils
    * 1 tsp marjoram
    * 6 cups water
    * 1 leek, cleaned and chopped
    * 2 medium potatoes, peeled and cubed (1 1/2 cups)
    * 2 small carrots, peeled and chopped (3/4 cup)
    * 3/4 lb sausage, sliced (good choices are hot , bockwurst and knackwurst, or dried, salami-like Jägerwurst)
    * 2 T granulated instant broth, chicken, beef or vegetable flavor
    * 1 T balsamic vinegar
    * 1 T white vinegar
    * Coarsly ground pepper

Preparation:

Brown the chopped onion in 1 tablespoon oil. Wash the lentils under running water and drain. Add lentils and dried marjoram to onions and cook for 1 minute. Add 6 cups water and bring to a slow boil (do not salt). Cook for 25 minutes.

While the lentils are cooking, prepare the other vegetables by washing, peeling and chopping fine (1/2 inch cubes for potatoes, a little smaller for carrots). Add to lentils and cook for 35 more minutes. Add sausage and granulated instant broth. Season to taste with vinegar, pepper. Salt only if necessary.

Serve with fresh bread.
linseneintopf.jpg
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Post time 2010-9-20 18:11:46 |Display all floors

Falscher Hase (False Hare - German Meatloaf)

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         ground beef -- lean
     1/2  pound         ground pork -- lean
   1                    onion; medium -- chopped
   3      tablespoons   bread crumbs
   3      tablespoons   water -- cold
   2                    eggs -- large
     1/2  teaspoon      salt
   1      teaspoon      paprika
   1      teaspoon      mustard -- prepared
   2      tablespoons   parsley -- chopped
   3                    hard cooked eggs -- peeled
   4                    bacon -- strips
   4      tablespoons   vegetable oil
   1      cup           beef broth
                        -----sauce-----
     1/4  cup           water -- hot
   1      teaspoon      cornstarch
     1/4  cup           water
     1/2  cup           sour cream


Preparation:

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, paprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat patties over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.
falscher hase.png
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Post time 2010-9-20 18:14:17 |Display all floors

Franfurter Kranz (Frankfurt Crown Cake)

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----cake-----
   1      cup           butter -- no margarine
   8      tablespoons   rum
   1 1/2  cups          sugar
   4      teaspoons     baking powder
   6                    eggs -- large *
   3 1/2  cups          flour; unbleached -- sifted
   1 1/2  teaspoons     grated lemon rind
                        ***BUTTER-CREAM FILLING***
   1      cup           sugar
   1      tablespoon    rum
     3/4  cup           water
   1      cup           butter; no margarine, unsalted
   6      large         egg yolks
                        ***PRALINE TOPPING*
   2      tablespoons   butter
     1/2  cup           water
   1      cup           sugar
   1      cup           almonds; blanched, sliced
                        ***APRICOT GLAZE***
     1/2  cup           apricot jam


Preparation:

* Egg yolks must be beaten into the cake one at a time so keep the yolks separated from each other. CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325F oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes and then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doubled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238F. (soft ball stage). Stir in almonds; cook until mixture reaches 310F. or until syrup caramelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remaining butter cream can be used to decorate the top of the cake.
frankfurterkranz.jpg
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Post time 2010-9-20 18:16:40 |Display all floors

Gefuellte Krautroladen (Stuffed Cabbage Rolls)

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          brown rice
   3      cups          water
   2      teaspoons     salt
   1      teaspoon      dill seed
     1/2  teaspoon      marjoram
     3/4  teaspoon      pepper
   2 1/2  cups          onion -- chopped
   5      tablespoons   vegetable oil
     1/2  teaspoon      paprika
   2                    garlic; cloves -- minced
   2                    eggs; large -- slightly beaten
     1/4  cup           bread crumbs
     1/2  cup           parsley; fresh -- minced
   2 1/2  pounds        cabbage
                        cheesecloth -- about 6 ft.
   2 1/2  cups          tomatoes; canned -- chopped
     1/2  cup           vermouth -- dry
     1/2  cup           beef broth
   2      tablespoons   tomato paste
     1/2  teaspoon      sugar


Preparation:

In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dill seed, marjoram, and 1/2 t pepper. In a large skillet saut 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frying pan, saut with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350oven for 30 minutes before serving.
krautrouladen.jpg
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