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The 10 Most Popular French Recipes

Comments (0) | Wednesday, June 25, 2014

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let's find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken

image: smh.com.au

Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon

image: becomingmadame.wordpress.com
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere

image:alexandracooks.com
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.

Sole meuniere

image: leitesculinaria.com
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu

image: eatlittlebird.com
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

SauerkrautQuite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew
Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce - as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet
A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.


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Soto Kudus (Kudus Chicken Soup) Recipe - Indonesian Food

Comments (0) | Monday, June 23, 2014

Kudus is a city in Central Java, Indonesia. It has been famous for its clove cigarettes (known as kretek ) product for long time.

image: pinterest.com/pin/69102175503039205/
Soto is also known as Indonesian dishes. There are many kind of soto vary according to the city of they came from. For example there are Soto Betawi, Soto Madiun, Soto Sulung, Soto Lamongan, Soto Bandung, etc. Different places use different ingredients, and off course make different tastes.
For me, Soto Kudus has the simplest ingredients. It tastes so fresh though.

Ingredients:
1 free range chicken or organic chicken (Indonesia= Ayam Kampung), clean and cut into frying pieces
1.5 L fresh water
3 cloves garlic
6 shallots
3 cm slice galangal root (Indonesia= Lengkuas), crushed
2 salam leaves (Indonesian Bay leaves)
2 jeruk purut leaves (Indonesian small fragrant kind of lime, or you can use lemon's skin peel)
¼ teaspoon of turmeric powder
¼ teaspoon of white pepper powder
1 teaspoon of salt
A pinch of sugar to replace MSG (Mono Sodium Glutamat)
400 cc cooking oil

image: tumblr.com/tagged/wedang-ronde
Complements:
100 g green-bean sprouts, soaked in hot water, then drained
4 tablespoon slice of celery
4 tablespoon slice of leek
2 limes
3 table spoon of sliced onion, fried
Soy sauce condiment (crushed hot chili with sweet soy sauce)

Instructions:
Place water and chicken in saucepan or pot.
Then boil the chicken in low heat.
Grind garlic, shallots, salt. Sauté well with salam leaves, galangal root. Then add into boiling chicken.
Add salt, white pepper powder, turmeric powder, a pinch of sugar, and jeruk purut leaves.
Continue boiling until the chicken turns into gentle and smooth texture. Then turn off the fire.
Take the chicken out of pot, drain it well. Fry until it turns into golden color. After that, slice the fried chicken.
Present Soto Kudus with the complements.
(Ps: for 6 peoples)

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Indian Paneer Recipe

Comments (0) | Sunday, June 22, 2014

Kadhai Paneer:

image: vegrecipesofindia.com
Kadhai paneer is considered as one of the most delicious and a must Indian recipe for any kind of occasions. All the cottage cheese dishes (paneer) considered as very important in the Indian tradition without which the food remains incomplete.

Ingredients:
250gms Cottage cheese (Paneer)
4 medium sized onions
4 large tomatoes
2 large capsicums (cut them long)
1 long piece of ginger
4-5 flowerless clove
3-4 Cinnamon
1 Bay leaf
2 tbsp butter
Salt to taste
¼ tsp red pepper powder
¼ tsp turmeric powder

Method: Grind the onions, tomatoes and ginger in a grinder to make a thick paste.
Heat the butter in a deep mouthed pan. Put the bay leaf and minced clove and cinnamon. Now to this, add the paste and let the oil separate from the paste. Add the salt, turmeric powder and pepper to the mixture. Add the sliced capsicum and cottage cheese. Let it cook on low flame for 2-3 minutes. Enjoy the delicacy of this very own Indian recipe.

Garnish: Put some finely chopped coriander leaves to the dish and serve hot.


Palak Paneer: (Spinach cottage cheese)

image: vegrecipesofindia.com
Ingredients:
250gms Cottage cheese (Paneer)
8-10 stalks of spinach minced properly.
1 long piece of ginger
4-5 flowerless clove
3-4 Cinnamon
1 Bay leaf
2 tbsp butter
Salt to taste
¼ tsp red pepper powder
¼ tsp turmeric powder

Method: Lightly bring the spinach to a very mild boil. Grind the spinach after cooling in a grinder. Heat oil or butter in a pan and add the spinach which was grinded. To this add the minced cinnamon and cloves for flavor. Now let the oil separate from the paste. Add salt, turmeric powder and pepper to the mixture. Add the cottage cheese cut in long pieces or diced. Let it cook on low flame for 2-3 minutes. Serve hot.


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The Perfect Full English Breakfast - An Idiot's Guide

Comments (0) | Saturday, June 21, 2014

Guests come to an English B&B and they expect a cooked breakfast. I offer freshly baked muffins, cereals, fruits, omelettes and lots of other choices but 95% of people still ask for something cooked. I give guests a choice as very people can manage the "Full English". If you're brave enough to give it a go - don't make plans for lunch - you may be hungry enough again by mid afternoon to fit in some afternoon tea.
Allow 30 minutes for preparation and cooking time.

image: gluttonyisabliss.tumblr.com
Ingredients
1 thick sausage ( from a good local butcher if at all possible )
2 slices of dry cured back bacon ( ditto )
1 or 2 eggs
1 tomato
1 large flat mushroom
White Bread
Baked Beans
Olive oil ( or bacon fat for the purists )
salt and pepper

image: gone-ta-pott.com
I fry the sausages on a very low heat for about half an hour. If you have an Aga you can fry on the bottom of the oven floor. Use a small amount of oil in the frying pan. Keep an eye on them and turn regularly.
Line the grill pan with foil and put a plate in the oven to warm.

Slice the tomatoes and put them on the grill pan with a small amount of salt pepper and olive oil. Grill them for about 5 minutes.

Melt a small amount of butter and brush the mushroom all over. Add the mushroom and bacon to the grill pan. As soon as the bacon starts to curl, turn it over and grill until your desired level of crispiness in reached.
Heat the beans in pan.

At the point you turn the bacon, heat some oil on a medium heat in a large frying pan and add a slice of white bread ( the simmering plate on the AGA is perfect for this ). keep an eye on the bread and turn it occasionally.

Heat some oil in a small pan. When it started to shimmer add the egg. Using a large spoon baste the top of the egg with the oil to ensure all of the white is cooked.

Dish it all up, add tomato sauce if desired, enjoy then go for a long walk!


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Gravlax - The Scandinavian Gourmet Salmon Dish

Comments (0) | Thursday, June 19, 2014

Gravlax is a diminutive, it means "buried Salmon" in Swedish from "Gravad Lax", yet this solid, prosaic and rather dull name does not come anywhere near to describing this fantastic smooth, suave, elegant appetiser. However gravlax got its name from the old way of preparing it which was salting the salmon, putting it in an old barrel and burying it underground for several days or even several months if it was going to be preserved for the Winter.  Quite when the dill came fashionable no one knows and although I loathe dill on anything else, it is as part of gravlax as cream is to strawberries and cream. I have seen it made myrtle leaves and fennel seeds, I have often wondered what it would be like with wild fennel leaves, but have never got around to trying it.

image: eggwansfoododyssey.com
Gravlax is cured salmon but that is no excuse for not using the freshest salmon, even if you have some salmon that has been languishing at the bottom of the fridge for a few days give it to the cat, which will probably turn their nose up anyway because they have such a strong sense of smell.

It is not rocket science to work out that you use the same weight of sugar as the salmon and double the amount of salt, because at the end of the day you are going for a salty preserved taste. The Americans tend to use double the sugar to salt, but that is not the Scandinavian way, and it destroys the salty taste which is the whole point of the dish.

Ingredients
500g salmon fillet
1kg of coarse salt
500g sugar
2 tablespoons ground white pepper
A large bunch of fresh dill weed
Plastic wrap.

image: loveandoliveoil.com
Method.
Wipe the salmon clean and dry well with paper towels, lay in a glass bowl and cover with your herbs. In a separate bowl, mix the sugar, salt and pepper, and cover the salmon with it. Place the plastic wrap directly on top of the fish and weigh it down. You can use anything heavy, bottles of wine old fashioned kitchen weights, but the idea is to extract the water from the salmon and make it go harder. Leave for six or seven days. A great weight is a sealed bag of small change because the small change rolls around the fish and hits all the right spots.

When ready to serve wash and slice very very finely with a very sharp knife and serve with a really good quality wholemeal bread and lashings of butter.

image: hilahcooking.com
Variations
Luxury scrambled eggs are terrific with gravlux added.

Serve it with fresh blinis and mix horseradish with crème fraiche or sour cream

Serve it cold with lashings of mustard sauce

Italian food is simple elegant and fabulous, it makes the most of the freshest ingredients. Italians don't ask how much food is they ask how fresh it is. The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day. The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.

Each area has its own cuisine and that cuisine has been forged cy Centuries of geographical area and history. For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire. In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.


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Great Norwegian Recipes

Comments (0) | Tuesday, June 17, 2014

Lapskaus [laps- caus]
This is one of the traditional Norwegian dishes.

image: www.matoppskrift.no
INGREDIENTS
1 piece sausage
2 pieces bacon
4 pieces potatoes
¼ piece onion
1 piece carrot
1 piece cabbage
½ piece parsley
5 dl (cups) water
½ ts salt
¼ ts pepper

INSTRUCTIONS
Wash and peel them off, then cut them in pieces. Boil water in a pan and put potatoes and vegetables in it.
Cut bacon and sausage in small pieces and fry them in a separate pan. Then add all together and let them cook for a few minutes. Put salt and pepper in them.Serve it with bread or flat bread.
Voila! Dinner is ready!


Kjottkaker [shoat- caker] 

image: royalcookbook.com
INGREDIENTS
400 g mince meat
1 ½ ts salt
¼ ts pepper
¼ ts malt nutmeg
¼ ts malt ginger
2 ss potato flour
1 ½ dl water or milk
2 ss margarine or oil
6 dl water
1 piece. meat bullion

INSTRUCTIONS
Making this dish is easy especially if you use a food processor. Put the ingredients in it until it become tender and even, then add spices and potato flour.Finally add milk or water gradually. Shape the farce ( minced meat) like rounded balls and fry them about 5 minutes ( each side).
Put meat cakes in the pan and add bullion and water. Let it cook for 10 minutes.
Serve meat cakes with potatoes, peas or beans and berries.

Brennende Kjærlighet [ bre-nenn-de shae rlighet] (burning love)

image: tine.no
INGREDIENTS
10 pieces potatoes
1 piece of vegetable bullion
3 dl milk
2 ss butter
½ ts salt
¼ ts pepper
100 g white cheese
200 g bacon
300 g mushroom
4 ss green onion
4 apples

INSTRUCTIONS

Peel off the potatoes and put them in the boiling water.
Fry bacon with green union in a pan.
Wash apples and cut them in small pieces. Put oil in another pan if you have and fry them with dash of cinnamon. Then add apples in the bacon and union along with mushroom. Fry them about 10 minutes.
When your potatoes are coked, mash them and add butter and milk in it.
Serve them with bacon and apples.


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Korean Beef Recipe - How to Make Bulgogi

Comments (0) | Monday, June 16, 2014

Korean cuisine integrates many different ingredients, ranging from spicy chili paste to rice to pickled radish. One of Korea's most notable foods is called Bulgogi. Bulgogi is a korean dish where either thin slices of meat or other prime cuts of beef is seasoned and marinated with a mix of soy sauce, sesame oil, sugar, and vegetables. There are many different varieties to making it, but in this guide i will use the methods that my mother has used for years.

image: blissfulbblog.com
 The first thing to do is buy the ingredients. You can use a good ribeye for the beef but other meats are also acceptable. You will also need soy sauce, sugar, sesame oil, garlic, ginger, and a little bit of pepper. If you don't have time to look around for all these ingredients, you can also buy a package that has all the ingredients pre-mixed at many Korean markets. You will also need onions, green onions, and carrots.
First you will have to marinate the beef. For a single serving of bulgogi, you will need a tablespoon of sugar, 3 tablesppons of soy sauce, and a bit of sesame oil and pepper as well as a clove of garlic and a bit of minced ginger. Mix these all together to get ready to marinate the beef.

image: savorysweetlife.com
Next, get the ribeye and pour the previously made mixture over it. Add in chopped onions, green onions, and carrots so that the vegetables can soak in a bit of the juices. Most people will let the marinated beef sit for about 4 hours, but for optimum taste, in this recipe we will let it sit for a day.

After the ribeye has marinated for a day, heat up a medium-sized pan at medium-high for a minute or two. Now it's time to start cooking. Lay the ribeye evenly around the pan so that each piece of meat gets evenly cooked. Continue cooking until the meat turns a darkish brown and lower the heat to about medium. We do this so that the leftover juices in the pan are soaked up by the meat and vegetables. Make sure NOT to throw away the juices as this is where most of the flavor lies. Keep cooking until all the juice has been soaked up, and turn off the heat and let the meat sit for a minute or two.

image: saveur.com
Now it's time to dig in. Simply serve up the bulgogi with the traditional Korean Rice and Kimchi. There are also many other traditional side dishes like pickled radish and gim (seaweed) but rice and kimchi is fine too.
If you want to have a chance to show off, you can teach your friends how to make this wonderful dish as well!

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Homemade Dutch Pancake Recipe

Comments (0) | Saturday, June 14, 2014

Pancakes are eaten across the world, though the range of styles and flavors is quite surprising. For example, over in Europe in France and Belgium, they tend to be very thin. However, in the US, it is common for them to be quite thick. Another take is the Dutch pancake recipe, which often makes for a meal in itself. Many people are surprised to learn that the humble pancake is a firm favorite on dining tables across the Netherlands, but it is true. However, these differ greatly from the crepes of France, being much more like an Italian pizza in many respects.

source: camillestyles.com

A traditional Dutch pancake recipe would be too large for most household kitchens, but here is a simple and tasty basic recipe with a few ideas, that is a little smaller. This should be good for two or three pancakes; ideal for the family. There a no more than three ingredients which make up the basis of a recipe, though salt, pepper and sugar can be added. All that is need is 125 grams, (or 4 ounces), of flour, an egg, and 250ml, (or half a pint), of milk. These should be beaten together, with the milk going in slowly, once the egg and flour have been thoroughly combined.

source: wholefoodsmarket.com

A skillet, griddle or something similar can be used, and whichever is used to be well heated for a few minutes; until smoking ideally. Once hot, a little oil should be added and also warmed for a while. Using a ladle, the batter mixture should be spooned onto the pan, and cooked until the downside starts to brown. At this point, it should be turned, (or flipped), for the other side to be done.

Source: authenticsuburbangourmet.blogspot.com
 This will not take as long to cook as the first, and should be removed immediately once browned. The pancake needs to be set aside and kept warm, whilst the others are cooked, and then it just needs to be decided how to serve. A popular topping, which the kids will love, is to drench the pancakes in icing sugar, (poedersuiker) and sugar syrup, (stroop). Butter on its own works well though, whilst others favor lemon juice and brown sugar. Savories are also great; particularly bacon and cheese.

There is no real limit to what you add to a Dutch pancake recipe, as is well demonstrated in the Netherlands itself. Each street appears to have its own Pannenkoekenhuizen, (pancake shop), selling nothing but the things; each with its own take on this fantastic food.


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Three Traditional Dutch Recipes

Comments (0) | Friday, June 13, 2014

Traditional Dutch food is rich in diversity. Savory fish and stew dishes, sweet treats and sauces, and hardy breads are just a few of the great foods that the Dutch culture has to offer. In this article, I am going to include some of my favourite traditional Dutch recipes. I hope you give them a try and enjoy them as much as I do!

Source: angsarap.net
Flemish Stew
Ingredients:
1 large onion
1.75 oz margarine
2 lbs cubed beef and pork
1 bay leaf
Thyme, salt, and pepper to taste
3/4 bottle of dark beer
1 beef bouillon cube
2 slices of whole wheat bread
4 oz whipping cream
Mustard

Directions:
Heat the margarine in a large pan over medium heat. Roughly chop the onion and add it to the skillet. Sauté the onion until soft, then add the meat. Be sure to brown it thoroughly. Crush the bay leaf and add it to the pan, along with the thyme, salt, pepper, bouillon cube, and beer. Thickly spread the mustard onto one side of each piece of bread, then put them face-down on top of the stew. Cover the pan and reduce to a low heat. Simmer for an hour. Before serving, warm the whipping cream (with a few tablespoons of the sauce from the stew), then pour it into the stew. Stir the stew well, then serve with boiled potatoes and stewed prunes.


Fish Cake
Source: myfudo.com
Fish Cakes
Ingredients:
14 oz poached fish fillets
4 large potatoes
1 onion
1 1/2 tbsp margarine
Parsley, nutmeg, salt, and pepper to taste
2 tbsp milk
1 egg
Fine bread crumbs
Oil for frying

Directions:
Allow the poached fish to cool, then cut it into small chunks. Peel and boil the potatoes for about half and hour, then allow them to cool. Chop the onion into fine pieces, then sauté in a skillet with the margarine. In a bowl, mash the potatoes using a fork, then add in the fish, onion, and a sprinkle of parsley. Season to taste with nutmeg, salt, and pepper. Add a little milk if the mixture is too stiff. Form the fish and potato mixture into tight patties (should make about four). In a small bowl, whisk the egg and a tablespoon of milk. Dip each patty in the egg mixture and coat in bread crumbs. In a large skillet, heat the oil (enough to deep fry the patties) over a high heat. Fry the fish cakes until thoroughly cooked, then use paper towels to absorb the excess oil from the cakes. Serve with salad, pommes frites (French fries), mayo, or tartar sauce.


Source: plantoeat.com

Currant Bread
Ingredients:

1 3/4 cups flour
1 1/2 tsp fine berry sugar
1 cup lukewarm milk
1 oz yeast
1 1/3 oz butter
11 oz currants
1/2 egg

Directions:
In a large bowl, mix together the flour, salt, and a teaspoon of sugar. In a separate bowl, pour a bit of the lukewarm milk in, then add the yeast and half a teaspoon of sugar. Let the yeast dissolve for a few minutes. In another bowl, mix together the remainder of the lukewarm milk and the butter. Pour the yeast, egg, and milk/butter mixture into the flour mixture. Mix well until the dough is smooth. Knead it by hand on a floured surface for about 15 minutes, then cover it with a damp cloth and let it rise until double in size. This should take at least an hour.

Coat a bread loaf pan with butter. Wash the currants, dry them with paper towel, then dust them with a bit of flour. Knead the currants into the dough, then put the dough into the loaf pan. Spread the dough so that it fits into all corners of the pan. Cover the pan with a wet towel and allow the dough to rise again until it fills the whole pan. Bake at 395 degrees F for half an hour, or until golden brown.


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German Foods You Must Try

Comments (1) | Thursday, June 12, 2014

German Foods You Must Try

As a passionate food lover and avid cook, I’ve always been drawn to the rich tapestry of flavors that different cultures offer. And when it comes to German cuisine, there’s something truly captivating about its hearty, comforting dishes and time-honored traditions.

So, let’s embark on a delightful journey through the world of German foods you absolutely must try!

Beyond Bratwurst

Germany is often associated with sausages, and Oktoberfest. But there’s so much more to explore! From cozy bakeries tucked away in cobblestone streets to bustling markets brimming with fresh produce, German food culture is a delightful blend of history, geography, and regional pride.

Traditional German Dishes to Explore

a. Soft Pretzels (Bretz’n)

German Foods You Must Try

Soft Pretzels Soft pretzels, or Bretz’n, are iconic twisted pastries that have won hearts worldwide. Imagine sinking your teeth into a warm, chewy pretzel with a slightly crispy crust. Whether enjoyed plain or dipped in mustard, these pretzels are a must-try.

And guess what? You can easily make them at home! Amazon offers a variety of pretzel-making kits, complete with authentic ingredients and step-by-step instructions.

b. Sauerbraten: A Flavorful Pot Roast

German Foods You Must Try

!Sauerbraten Sauerbraten is a dish that epitomizes German comfort food. Marinated in a mixture of vinegar, water, and spices, the pot roast becomes incredibly tender and juicy.

The secret lies in the slow cooking process, allowing the flavors to meld beautifully. Serve it with red cabbage and potato dumplings for the ultimate German feast.

c. Schnitzel: Crispy Breaded Cutlets

German Foods You Must Try

Schnitzel is a beloved classic. Picture thin, breaded cutlets—made from pork, veal, or chicken—fried to golden perfection. The crispy exterior gives way to juicy meat inside. Pair it with a creamy mushroom sauce and a side of warm German potato salad. Pro tip: Use a meat mallet to achieve that perfect thinness.

d. Maultaschen: German Ravioli with a Twist

German Foods You Must Try

!Maultaschen Maultaschen are like German ravioli, but with a twist. These pasta pockets are stuffed with spiced meat, spinach, and sometimes even cheese. Traditionally, they’re simmered in broth and then pan-fried in bacon fat.

The result? A delightful combination of flavors and textures. Top them with crispy fried onions for an extra layer of yum.

Must-Have German Groceries on Amazon

German Coffee: Aromatic Bliss

German Foods You Must Try

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!German Coffee Start your day with a cup of authentic German coffee. The beans are carefully roasted to perfection, resulting in a rich, aromatic brew. Look for brands like Dallmayr or Jacobs—they’ll transport you straight to a cozy café in Munich.

Landjaeger German Style Smoked Sausage

German Foods You Must Try

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Landjaeger sausages are the ultimate snack for hikers, road trips, or lazy afternoons. These dried, smoked sausages are packed with flavor and protein. Amazon offers various brands, so you can find your favorite.

Erdnuss Flippies (Peanut Puffs)

German Foods You Must Try

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!Erdnuss Flippies Crunchy, addictive, and utterly delightful—Erdnuss Flippies are peanut puffs that disappear faster than you can say “Guten Appetit!” They’re perfect for movie nights or as a party snack.

Potato Dumplings (Knödel) Mix

!Potato Dumplings Knödel, or potato dumplings, are a staple in German cuisine. These soft, pillowy dumplings are made from grated potatoes, flour, and a touch of seasoning. They’re the perfect side dish to soak up rich gravies or accompany hearty stews. While making them from scratch is rewarding, Amazon offers convenient Knödel mixes that save time without compromising on taste.

German Foods You Must Try

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Prost to German Flavors!

Exploring German cuisine through Amazon is like having a culinary passport. From the cozy warmth of your kitchen, you can savor the essence of Germany. So, whether you’re whipping up a batch of Knödel or indulging in a slice of Stollen, remember that each bite connects you to a rich heritage—one that spans centuries and brings joy to food lovers worldwide.


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German Recipe - German Beef Rouladen

Comments (0) | Wednesday, June 11, 2014

Rouladen are German meat rollups with onions, mustard, bacon, and pickles, all wrapped up in thin beef slices and then cooked. This dish is known as "beef olive" in some places. The original version of this dish is believed to have been made with pork or venison rather than beef.


The pan used to be covered and then set on a raised iron mount in front of an open fire so it could braise. You could adjust the distance from the fire and height of the mount to control the braising. Today it is more common to put the pan in the oven or braise the rouladen on the stove and simmer them gently.

This is quite a healthy recipe, since it is rich in meat and vegetables and does not contain much fat. It is also very satisfying and filling. The new potatoes go perfectly with this dish although you could leave them out and serve the rouladen with fries or rice if you prefer.

What Kind Of Meat Is Best
The following recipe serves four people and you can use flank steak, round steak, topside, or silverside. The most commonly used cut of beef is silverside or topside but you could also make this recipe with round steak for extra tender results. The meat slices should be five inches by two inches by quarter of an inch.
This meal is usually served at dinner time, perhaps with some beer or red wine on the side. The Kitchen Bouquet is optional and you might find that the gravy is already flavorful enough for you. The mustard is also optional and not everybody likes it. The rouladen are equally tasty without the addition of mustard but use it if you like it.

What You Need:
  • 12 thin fillets beef
  • 1 package new potatoes
  • 2 dill pickles
  • 3 carrots
  • 6 slices bacon
  • 3 stalks celery
  • 2 beef bouillon cubes
  • Kitchen Bouquet (optional)
  • Mustard (optional)
  • 1 onion, in 12 segments
  • Olive oil
  • Salt
  • Flour
How To Make Them:
Scrub the potatoes, and then boil them in salted water until they are tender. Drain them in a colander, reserving two cups of the cooking water. Lay out a beef fillet and put half a slice of bacon on it. Top that with some mustard, a small section of onion, and a pickle slice. Roll the beef up and tightly secure the roll with toothpicks. Brown the rouladen in batches in the olive oil over a high heat.
Make two cups of bouillon with the reserved potato water and bouillon cubes, and add this to the pot containing the rouladen. Turn the heat down and cover the pot. Simmer the rouladen for a couple of hours or until they are tender.

Peel and chop the carrots into two-inch pieces. Chop the celery the same size. Add the carrots and celery to the pot for the final half an hour of cooking time. Remove the rouladen and vegetables to a serving platter with the potatoes and reduce the cooking liquid over a high heat. Add the Kitchen Bouquet and flour to make a gravy and serve it over the top.

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Baked German Potato Salad Recipe

Comments (1) | Tuesday, June 10, 2014

Baked German Potato Salad Recipe: A Sweet and Savory Delight


As a passionate food lover and avid home cook, I’m thrilled to share with you my favorite recipe for Baked German Potato Salad.

This delightful dish combines the comforting flavors of potatoes, smoky bacon, and a sweet yet tangy dressing. Whether you’re hosting a family gathering, a cozy dinner for two, or simply craving some hearty comfort food, this recipe is a winner.

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Baked German Potato Salad Recipe: A Sweet and Savory Delight

Introduction: The Sweet Twist on Potato Salad

Potato salad is a classic side dish that varies across cultures and regions. While most of us are familiar with the mayo-based American potato salad, the German version takes a different approach.

Instead of a creamy dressing, German potato salad features a warm, sweet-sour dressing that coats tender potato slices. It’s a delightful departure from the ordinary and a must-try for any food enthusiast.

Ingredients: A Symphony of Flavors


Let’s dive into the ingredients that make this Baked German Potato Salad so special:

  • Red Potatoes:
  • Choose about 12 medium-sized red potatoes (approximately 3 pounds). Their waxy texture holds up well in the salad.

  • Bacon:
  • Eight crispy bacon strips add smokiness and depth to the dish.

  • Onions:
  • Two medium onions, chopped, provide a savory base.

  • Brown Sugar:
  • Three-quarters of a cup of packed brown sugar balances the flavors.

  • Vinegar and Pickle Juice:
  • A combination of white vinegar (1/3 cup) and sweet pickle juice (1/3 cup) gives the dressing its unique character.

  • Herbs and Spices:
  • Dried parsley flakes (2 teaspoons), salt (1 teaspoon), and celery seed (1/2 to 3/4 teaspoon) enhance the overall taste.

  • Flour:
  • Four and a half teaspoons of all-purpose flour help thicken the dressing.

    Instructions: Crafting the Perfect Potato Salad

    1. Cook and Slice the Potatoes:

  • Boil the red potatoes until just tender.
  • Peel and slice them into rounds. The skin adds a rustic touch.
  • 2. Crisp Up the Bacon:

  • Cook the bacon until it’s irresistibly crispy.
  • Crumble it into delightful bacon bits.
  • 3. Sauté the Onions:

  • In the same pan with the bacon drippings, sauté the chopped onions until they’re soft and fragrant.
  • 4. Create the Sweet Dressing:

  • Combine brown sugar, water (2/3 cup), white vinegar, sweet pickle juice, dried parsley, salt, and celery seed.
  • Whisk everything together until the sugar dissolves.
  • 5. Thicken the Dressing:

  • Mix flour with a bit of water to create a slurry.
  • Add it to the dressing and cook until thickened.
  • 6. Assemble the Salad:

  • Place the sliced potatoes in a baking dish.
  • Pour the sweet dressing over them.
  • Add the crumbled bacon and gently toss to coat.
  • 7. Bake to Perfection:

  • Bake the potato salad uncovered at 350°F for 30 minutes.
  • The flavors meld beautifully, and the potatoes soak up the sweet dressing.

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  • Baking Dish:
  • A sturdy baking dish ensures even cooking.

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  • Stainless Steel Skillet:
  • Perfect for crisping up that bacon.

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  • Dried Parsley Flakes:
  • Convenient and full of flavor.

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  • White Vinegar:
  • Essential for the dressing.

  • Sweet Pickle Juice:
  • Adds a unique twist.

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    Personal Touch: Memories of Family Gatherings

    As I prepare this Baked German Potato Salad, memories flood back—warm summer evenings, laughter around the picnic table, and the comforting aroma of sweet potatoes and bacon.

    My grandmother used to make this dish for family reunions, and it became a beloved tradition. The combination of flavors—sweet, savory, and smoky—always brings a smile to my face.

    So, gather your loved ones, set the table, and savor each bite of this soul-warming potato salad. It’s more than a recipe; it’s a connection to generations past and a celebration of good food shared with great company.

    Pro tip: Serve the Baked German Potato Salad alongside grilled sausages or roasted chicken for a complete meal.


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