Kategorie: Recette en Anglais

Recette Allemande · Recette en Anglais

Linsen mit Spätzle (EN)

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Linsen mit Spätzle, normally accompanied by wiener sausages, is a traditional Swabian dish that is by many Swabians considered the Swabian national meal in the southwestern region of Germany.

Ingredients for the lentils:

  • 400g lentils
  • 2 carrots
  • 1 onion
  • 80g celeriac
  • 200g bacon
  • 2 tsp rapeseed oil

Ingredients for the spaetzle:

  • 4 eggs
  • 400g flour
  • 130ml mineral water
  • 1 tsp salt

Preparation:

Total time: 1 hour

Peel the carrots, onions and celery, then cut the bacon and vegetables into small cubes. Fry the bacon and diced vegetables in a pan with the oil and then add the lentils and vegetable stock to deglaze. Now add a little vinegar and simmer the lentils over a medium heat for half an hour. For the spaetzle, first bring a pan of salted water to the boil. While the pan is boiling, mix the flour with the eggs and a little salt in a mixing bowl to make a thick dough for the spaetzle. When the water is boiling, either press the dough into the water using a spaetzle press and boil for approx. 1 minute until the spaetzle float to the surface or scrape the spaetzle into the water. The side sausages must be warmed up in hot water for approx. 5 minutes.

Utensils:

  • Cutting board
  • Saucepan
  • Wooden spoon
  • Ladle or spoon
  • Lid
  • Large saucepan
  • Bowl
  • Whisk or wooden spoon
  • Spaetzle press
  • Slotted spoon
  • Chef’s knife
Recette Allemande · Recette en Anglais

Schupfnudeln mit Sauerkraut (EN)

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The combination of crispy Schupfnudeln and hearty, slightly tangy sauerkraut creates a rustic and delicious taste experience. This dish is especially popular during the cold season and is often found at folk festivals and Christmas markets.

Schupfnudeln mit Sauerkraut
Schupfnudeln mit Sauerkraut

Ingredients (for 4 people):

  • 750g potatoes
  • 1 egg
  • 1 egg yolk
  • 20g cornstarch
  • 80g wheat flour (Type 405)
  • 1 teaspoon salt
  • 2 onions
  • 500g sauerkraut
  • 100g beef ham
  • 3 tablespoons sunflower oil
  • 2 tablespoons raw cane sugar
  • 100ml vegetable broth (prepared)
  • 100ml apple juice
  • 1 pinch ground black pepper
  • 1 pinch nutmeg
  • 1 tablespoon sour cream butter

Preparation

Total time: 40 min

Boil the potatoes with the skin on for 25 minutes.

Peel them while still hot.

Add the egg, egg yolk, salt, and spices, then knead by hand.

Mix the cornstarch with the flour, then knead into the dough until it is no longer sticky.

Form rolls about 1 cm thick, then cut them into 3 cm pieces.

Roll each piece between your palms to shape the Schupfnudeln with tapered ends, about 5 cm long.

Cook the Schupfnudeln

  1. Boil the Schupfnudeln in salted water.
  2. Once they float to the surface, remove them with a slotted spoon.

Prepare the sauerkraut

  1. Peel and finely dice the onions.
  2. Cut the beef ham into small cubes.
  3. Heat the oil in a pot and sauté the onions and ham.
  4. Add the sauerkraut and sauté as well.
  5. Sprinkle with sugar and let it caramelize.
  6. Pour in the vegetable broth and apple juice.
  7. Stir constantly until the cabbage is slightly browned.
  8. Season with salt, pepper, and nutmeg.

Fry the Schupfnudeln

Mix them with the sauerkraut and adjust seasoning as needed.

Heat the butter in a pan.

Fry the Schupfnudeln until they develop a golden-brown color.

Utensils:

  • Baking dish
  • Non-stick frying pan

Recette Allemande · Recette en Anglais

Briegelschmiere (EN)

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Swabian Briegel are very similar to baguette rolls, but their distinctive flavor comes from caraway seeds. If you can’t buy Briegel or don’t want to bake them yourself, you can spread the Schmiere on large baguette rolls or regular wheat rolls. Instead of cooked ham, you can also use raw ham, salami, mushrooms, or finely diced bell pepper or simply whatever you have in the fridge. Briegelschmiere can be prepared in advance and stored in the refrigerator for about two days. For longer storage, it can also be frozen, just like the Briegel themselves.

Ingredients (4 servings) :

  • 400g cooked ham
  • 300g Gouda cheese
  • 1 pinch sweet paprika powder
  • 1 pinch salt
  • 1 pinch freshly ground pepper
  • 250g plain yogurt
  • 250g heavy cream
  • 100g soft butter
  • ½ bunch chives
  • ½ bunch parsley
  • 6 Briegel rolls

Preparation :

Total time : 25 minutes

First, preheat the oven to 175°C (top and bottom heat) and line a baking sheet with parchment paper. Dice the cooked ham and finely grate the Gouda cheese. Then, wash the chives and parsley, shaking off any excess water. Cut the chives into fine rings and pluck the parsley leaves before finely chopping them.

Next, place the ham, cheese, chives, parsley, soft butter, plain yogurt, and heavy cream into a bowl and mix everything thoroughly. Finally, season the mixture with salt, pepper, and paprika powder to taste.

Halve the store-bought or homemade Briegel, spread the mixture evenly on top, and place them on the prepared baking sheet. Finally, place the baking sheet on the middle rack of the preheated oven and bake for about 10 minutes until golden and slightly crispy.

Utensils :

  • Cutting board
  • Kitchen knife
  • Mixing bowl
  • Spoon or fork
  • Cling film or lid

Recette Allemande · Recette en Anglais

Zwetschgenkuchen (EN)

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Plum cake is a delicious dessert enjoyed in many cultures, especially in Germany, where Zwetschgenkuchen is a popular treat. Made with a buttery dough or yeast base, it is topped with fresh plums that caramelize beautifully when baked. Often sprinkled with cinnamon and sugar, the cake combines sweet and slightly tart flavors. It is commonly served with whipped cream or a scoop of vanilla ice cream. Whether enjoyed with coffee in the afternoon or as a dessert, plum cake is a comforting and seasonal favorite, especially in late summer and early autumn.

Ingredients:

  • 400 g of flour
  • 1 packet of yeast
  • 125 g of sugar
  • A pinch of salt
  • 150 ml of milk
  • 125 g of butter
  • 1 egg
  • 1 kg of plums, pitted and halved
  • 1 teaspoon of cinnamon (optional)

Preparation :

Total time: 35-40 min

Mix the flour, yeast, sugar, and salt in a bowl. Add the warm milk, melted butter, and egg. Knead the dough until it is smooth and elastic. Let it rest in a warm place for about an hour until it doubles in size.

While the dough is rising, pit and halve the plums. Set aside.

Mix the flour and sugar in a bowl. Add the butter in small pieces and work with your fingertips to create a crumbly mixture.

Roll out the dough on a baking sheet or in a greased tart pan. Place the halved plums, cut side up, on the dough. Sprinkle with sugar and cinnamon. If using streusel, sprinkle it over the plums as well.

Preheat your oven to 180°C (350°F). Bake the cake for about 35-40 minutes, until the plums are tender and slightly caramelized.

Utensil :

  • A large bowl to mix the dough
  • A wooden spoon or spatula to mix the ingredients
  • A rolling pin to roll out the dough
  • A tart pan or baking sheet
  • A knife to cut and pit the plums
  • A small bowl to prepare the streusel (optional)
  • A kitchen scale or measuring cups to weigh the ingredients
  • A cinnamon grater (if you’re using fresh cinnamon)
  • A cooling rack to let the cake rest after baking
Recette Allemande · Recette en Anglais

Gaisburger Marsch (EN)

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Gaisburger Marsch is a traditional Swabian stew made from hearty beef broth with boiled beef or soup meat, spaetzle and potatoes. Topped with roasted onions, it combines hearty flavor with simple preparation. The name is derived from an anecdote from Gaisburg near Stuttgart, according to which hungry soldiers marched to a certain restaurant to eat this dish.

Gaisburger Marsch

Ingredients (5 people) :

  • 1 kg beef slices
  • 3 marrow bones
  • 1 small bunch of parsley
  • 3 carrots
  • 1 small piece of celeriac
  • 1 leek
  • 2 large onions
  • 200 ml mineral water
  • 500 g flour
  • 5 large eggs
  • Per 100 g / 100 ml : 187 kcal

Preparation :

Total time required : 45 minutes

Here is the recipe in the same style, replaced by the recipe for Gaisburger Marsch from the Chef link:

Rinse the beef leg slices and marrow bones under cold water.

Peel the onions, carrots and celeriac. Cut the carrots into slices and the celeriac into cubes. Finely dice one onion and leave the other whole.

Heat a large pan with a little oil and fry the diced onion until translucent.

Add the slices of beef leg and marrow bones to the pan, fill with water and bring to the boil. Skim off the resulting foam with a ladle.

Now add the whole onions, carrots, celery, peppercorns and a pinch of salt. Leave the

Recette Allemande · Recette en Anglais

Schwäbischer Kartoffelsalat (EN)

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Swabian potato salad is a traditional dish from southern Germany, known for its simple yet flavorful preparation. The potatoes are boiled with their skins on, then peeled while still warm and sliced. They are then mixed with finely chopped onions and a warm broth made from vegetable or meat stock, mustard, vinegar, oil, and spices such as salt, pepper, and a pinch of nutmeg. Unlike other potato salads, this version does not contain mayonnaise, giving it a light and tangy flavor. The salad is left to sit for a while so the potatoes can absorb the flavors. It is often served as a side dish with meat, sausages, or as part of a traditional German meal.

Ingredients (for 4 people):

  • 500 g firm potatoes
  • 2 medium onions, chopped
  • 1 tablespoon mustard
  • 125 ml hot broth (the salad should not be swimming in it!)
  • 1 pinch of nutmeg
  • Salt and pepper
  • White wine vinegar
  • Oil

Preparation:

Total time: 50 minutes

Boil the potatoes with their skins in a sufficient amount of water until they are tender. Drain, let them steam off briefly, then peel while still warm and cut into thin slices.

Finely chop the onions and place them in a bowl.

Pour the hot broth over the onions to soften them slightly. Stir in mustard, a pinch of nutmeg, salt, pepper, and a splash of white wine vinegar.

Add the sliced potatoes to the bowl and pour the warm broth mixture over them. Gently mix to avoid breaking the potatoes.

Add some oil and mix again.

Let the salad sit for at least 30 minutes so the flavors can fully develop.

Utensils:

  • Pot – for boiling the potatoes
  • Strainer – for draining the potatoes
  • Cutting board – for slicing the potatoes and chopping the onions
  • Knife – for peeling and cutting the potatoes, as well as chopping the onions
  • Bowl – for mixing the salad
  • Spoon or fork – for stirring the broth and mixing the salad
  • Measuring cup – for measuring the broth and vinegar
  • Tablespoon – for measuring mustard and oil
  • Teaspoon or pinch measure – for salt, pepper, and nutmeg
  • Kitchen towel or oven mitts – for handling the hot potatoes
Recette Allemande · Recette en Anglais

Kässpätzle(EN)

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Kässpätzle is a traditional dish from the Allgäu and Swabia regions, consisting of homemade spätzle, melted cheese, and crispy fried onions. The combination of creamy cheese and hearty dough makes it a popular comfort food. Often served with a green salad, it is a true classic of southern German cuisine.

Kässpätzle
Kässpätzle

Ingredients (for 4 people):

For the Spätzle:

  • 400 g flour (Type 405)
  • 4 eggs
  • 150 ml water or milk
  • 1 tsp salt
  • A pinch of nutmeg

For the cheese mixture:

  • 250 g strong mountain cheese (e.g., Allgäu mountain cheese or Emmental), grated
  • 100 g strong Romadur or Limburger cheese (optional, for extra flavor)

For the fried onions:

  • 2 large onions
  • 2 tbsp butter or clarified butter
  • 1 tbsp flour
  • Salt & pepper to taste
  • 1 tbsp butter for mixing
  • Fresh parsley or chives for garnish

Preparation:


Total time: 1 hour

Make the Spätzle dough:

  • Put the flour, eggs, salt, and nutmeg in a bowl.
  • Gradually add the water or milk, stirring until a thick dough forms. The dough should bubble when you beat it vigorously.
  • Let the dough rest for about 10 minutes.

Cook the Spätzle:

  • Bring salted water to a boil in a large pot.
  • Press the dough in portions through a Spätzle press or with a Spätzle board into the boiling water.
  • Once the Spätzle float to the surface, remove them with a slotted spoon and rinse them in cold water.

Prepare the fried onions:

  • Slice the onions into thin rings.
  • Heat butter or clarified butter in a pan.
  • Dust the onion rings with a little flour and fry them until golden brown. Let them drain on paper towels.

Layer and gratinate the Kässpätzle:

  • Preheat the oven to 180°C (350°F) (top/bottom heat).
  • Grease a large pan or baking dish with butter.
  • Layer the Spätzle and grated cheese alternately.
  • Top with small pats of butter and melt in the oven for 10 minutes.

Serve:

  • Garnish the hot Kässpätzle with the fried onions and fresh herbs.
  • Serve with a green salad or a cold beer.

Utensils:

For preparing the Spätzle:

  • Large mixing bowl
  • Hand mixer or whisk
  • Spätzle board, Spätzle press, or a scraper board
  • Large cooking pot
  • Slotted spoon or sieve for draining

For the cheese mixture & preparation:

  • Grater for the cheese
  • Large pan or baking dish
  • Wooden spoon or spatula

For the fried onions:

  • Cutting board
  • Sharp knife
  • Pan
  • Spatula or wooden spoon
  • Paper towels for draining

For serving:

  • Plates or serving dish
  • Tablespoon or fork for portioning
Recette Allemande · Recette en Anglais

Flädlesuppe (EN)

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Flädlesuppe is a classic Swabian appetizer that requires few ingredients and is still wonderfully aromatic. Fine pancakes cut into strips („Flädle“) are served in a strong, clear broth. The dish is easy to prepare and is ideal for using up leftover pancakes. Garnished with fresh herbs such as chives or parsley, Flädlesuppe is a hearty and warming dish that is especially good on cold days.

Ingredients:

Ingredients for the Flädle

  • 100 g flour – wheat flour type 405
  • 125 ml milk
  • 2 eggs – size M
  • Salt and pepper
  • 1 tbsp sunflower oil

Ingredients for the Soup

  • 1 carrot
  • 100 g celeriac
  • 1 leek
  • 1 tbsp sunflower oil
  • 1.5 L strong vegetable broth – or meat broth
  • 1 bunch chives
  • Nutmeg

Preparation:

Total duration: 45min

For the pancakes, mix flour, milk, eggs, salt and pepper. Cover the dough and let it soak for 20 minutes. Heat some oil in a pan and fry 3-4 thin pancakes over medium heat. Place the pancakes on top of each other, roll them up and cut them into strips (knife or scissors). Peel the carrot and celery and cut or grate into thin strips. Cut the leek into rings, cut the chives into small pieces. Heat the oil in a saucepan and sauté the carrots, celery and leeks. Then add the broth and bring everything to the boil. Simmer for 10 minutes over low heat until the vegetables are tender. Season with salt, pepper and nutmeg. Transfer the pancakes to deep plates, pour the soup over them and garnish everything with chives.

Nutritional values per person:

Calories: 182 kcal

Carbohydrates: 29g

Protein: 7g

Fat: 4g

Recette Allemande · Recette en Anglais

Ulmer Klösse (EN)

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They are called Ulmer Klösse because they were originally made from Ulmer corn flour. Mutschel flour consists of finely ground light bread rolls (Mutschels), which were something very special in the past. The word „Semmelbrösel“ (breadcrumbs) did not appear at all in the Swabian vocabulary (in the region where I come from); it was called Mutschelmehl. Dumplings were cut from the prepared dough and simmered in broth.

Ingredients (for 4 people):

  • 300 grams of old bread
  • 150 grams of water
  • 150 grams of 3.8% milk
  • 1 onion
  • 2 eggs
  • 50 grams of bacon fat
  • Parsley to taste
  • Salt, pepper, nutmeg
  • Breadcrumbs

Préparation:

Total time: 1h 30min
Cooking time: 30 min
Preparation time: 1h

Cut or tear the bread into small pieces and soak it in the water-milk mixture for at least 1 hour. Stir occasionally.

Dice the bacon and fry it. Sauté the onion and parsley in the bacon fat. Let cool.

Squeeze the bread a little. It should not be soaked but well moistened. Mix in a bowl with the bacon, onion, and parsley, then add the 2 eggs. Season with salt, pepper, and nutmeg.

Adjust the seasoning to taste. If the mixture is too „wet,“ add 1 to 2 tablespoons of breadcrumbs to bind it.

Cut strips of plastic wrap that will later fit in the pot and are large enough to seal the ends tightly. Spread soft butter on the wrap and use a spoon to place small heaps of dough close together.

Fold and roll into a round shape. Let it steep in boiling water for 30 minutes. Unwrap and serve with rich sauces like goulash.

Utensils:

  • Scissors – for cutting the plastic wrap
  • Cutting board – for chopping the bacon and onion
  • Chef’s knife – for chopping ingredients
  • Bowl – for soaking the bread
  • Large pan – for frying the bacon and cooking the rest of the ingredients
  • Wooden spoon – for stirring while cooking
Recette Allemande · Recette en Anglais

Zwiebelrostbraten (EN)

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Zwiebelrostbraten is a traditional German dish, particularly popular in Austria and Germany. It consists mainly of roast beef slices, often from tender cuts like sirloin, served with a rich sauce made of caramelized onions, beef broth, and red wine. The dish is commonly accompanied by mashed potatoes, green vegetables, or roasted potatoes.

Ingredients (4 personnes) :

  • 600g of beef
  • 2 to 3 large onions
  • Butter or oil
  • 250 ml beef broth
  • 100ml red wine
  • 1 to 2 tablespoons balsamic vinegar or red wine vinegar
  • Thyme
  • 1 or 2 leaves bay leaf
  • Salt and pepper
  • Flour
  • Crème fraîche

Preparation :

Total time: 1 hour

Prepare the onions:
Heat some butter or oil in a pan over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, until they are golden brown and caramelized. This process can take about 15-20 minutes. Once done, set the onions aside.

Cook the beef:
In the same pan, increase the heat and sear the beef on both sides until it is nicely browned (about 3-4 minutes per side, depending on your preferred level of doneness). Once seared, reduce the heat to medium and continue cooking the beef to your desired level (around 5-7 minutes more for medium, or longer for well-done).

Prepare the sauce:
Once the beef is cooked, remove it from the pan and set it aside to rest. Deglaze the pan by adding the red wine, scraping up any bits stuck to the bottom of the pan. Add the beef broth, balsamic vinegar (if using), thyme, and bay leaf. Bring the sauce to a simmer and let it cook for about 10 minutes to reduce slightly and allow the flavors to meld.

Thicken the sauce (optional):
If you’d like a thicker sauce, you can add a little flour or cornstarch. Mix the flour with a bit of water to make a slurry, and stir it into the sauce. Cook for another 2-3 minutes to thicken the sauce to your liking.

Finish the sauce:
If desired, add some crème fraîche for a richer, creamier sauce. Season the sauce with salt and pepper to taste.

Serve:
Slice the rested beef into thin slices and arrange it on plates. Spoon the sauce over the beef, and top with the caramelized onions. Serve with your choice of side dishes, such as mashed potatoes, steamed vegetables, or fries.

Ustensiles :

  • Large frying pan
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Tongs or meat fork
  • Small bowl
  • Measuring cups and spoons
  • Saucepan (optional)
  • Plate or serving dish