Traditional German Recipes

by Sam Hill

OverviewFood has long defined Germany and its heritage. Below are a few simple recipes that can allow you to immerse yourself in the rich history of the Fatherland while sticking to the most effective German diet, NONE!Enjoy!

Warning: May cause intense hunger pangs and cravings.

German Beef Rouladen• Ingredients: • 6 slices top round (see below)

• 3 slices lean bacon

• 1 onion, sliced

• 3 garlic dill pickles, sliced

• 2 tbsp. butter

• mustard, salt, pepper, corn starch

• 1 - 2 cups water

ROULADEN cont• Instructions: Season beef slices with salt and freshly ground pepper. Thinly spread

mustard on top of each slice.• Divide bacon, pickle, and onion slices on one end of each slice.

Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.

• Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.

• Once all rouladen are well browned, add 1 - 2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.

• Simmer for about 1 1/2 hours.• Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch in a little

cold water and stir gently into cooking liquid until slightly thickened.• Season gravy to taste with salt and freshly ground pepper. If you wish, add sour

cream to the gravy.• Remove skewers, picks, or thread to serve rouladen with their gravy.

GERMAN BLACK FOREST CAKEFor the shortcrust

pastry: • 125g (5/8 cups) plain

all-purpose flour (Type 550)

• 10g (1 tablespoon cocoa powder) no instant product

• 50g (1/4 cup) sugar • 1 pinch baking powder • 1 teaspoon vanilla

sugar • 75g (5 tablespoons) soft

butter • 2 teaspoons Kirsch

For the Sponge:• 4 eggs • 100g (1/2 cup) sugar • 100g (1 cup) plain flour

(Type 550) • 25g (3 tablespoons)

cornflour • 10g (1 tablespoon)

cocoa • 1/2 teaspoon baking

powder • 1 teaspoon vanilla

sugar • 1 pinch cinnamon

powder

For the Filling: • 350g (12 oz) canned sour

cherries • 250ml (cup) cherry juice • 2 tablespoons Kirsch • 2 full teaspoons arrowroot

or cornstarch • 4 teaspoons sugar • 1 packet powdered

gelatine • 3 tablespoons cold water • 800 ml (3 1/2 cups)

whipping cream • 40g (3/8 cup) icing sugar • 1 teaspoon vanilla sugar

BLACK FOREST CAKE CONT

Directions for black forest cake recipe:

Preheat the oven and grease a 28 cm (11 in) springform pan

Prepare the shortcrust pastry:Sift flour, baking powder and cocoa

into a mixing bowl, add butter, sugar, vanilla sugar and Kirsch. Knead the

dough either with your hands or with a hand mixer (kneading hook) for 5

minutes until you get a smooth dough.

Roll the dough out and line the bottom of the springform pan, prick the dough a few times with a fork.

Bake in the preheated oven at 180°C/350°F for 15 minutes.

Remove the pastry immediately from the pan and let it cool on a wire rack. Clean the springform pan, grease the bottom and line with baking paper.

Prepare the Sponge: Put the eggs into a large mixing

bowl, use a handmixer at the highest speed and whisk the

eggs until foamy. Slowly sprinkle the sugar and vanilla sugar into

the egg mixture while you continue whisking. Whisk for at least 2 minutes after the sugar is added. The egg mixture should be very fluffy and nearly white.

Sift and mix the two flours, baking powder, cinnamon and

cocoa, and stir into the egg mixture quickly. Spoon the

sponge dough into the prepared springform pan, flat the surface, and bake it for about 30 minutes

at 180°C/350°F. Remove the sponge from the

oven, remove the ring from the pan and let the sponge cool down. Carefully peel off the

baking paper and cut the sponge in half horizontally.

Prepare the filling: Blend the arrow root/cornstarch

with a little of the cherry liquid in a sauce pan, stir in the rest of the juice, and the 4 teaspoons sugar. Heat the liquid until it boils, stir

occasionally, and let it simmer for a minute, add well-drained the

cherries (set 14 cherries aside for the decoration) and remove from the oven. When it is cool add the

Kirschwasser. Soak the gelatine in the cold water for ten minutes, warm it up while

stirring until the gelatine has dissolved. Let it cool.

Whip the cream until nearly stiff, add the gelatine, the sifted icing

sugar and the vanilla sugar. Continue whipping until the cream

is very stiff.

SCHNITZEL!!Ingredients:

• 4 veal fillets (approx each 200g)• salt and pepper• 2 tbsp flour• 3 eggs• 150g breadbrumbs• butter, lard or cooking oilFlatten the meat with a rolling pin or meat hammer. Season with salt and pepper and then coat in flour.

Coat in beaten egg and then coat in breadcrumbs.

Heat oil in a pan and then fry the Schnitzel on both sides until brown and the meat is cooked through. Approx. 4 mins on both sides.

Serve with German potato salad,fried potatoes or Spaetzle. Once cooked serve straight away. Do not keep warm in aluminium foil as the coating will go all soft and soggy.

YUM, YUM, YUM!!

Credits

For the Rouladen recipe: http://www.quick-german-recipes.com/beef-rouladen-recipe.htmlFor the Black Forest Cake recipe:http://www.germany-insider-facts.com/black-forest-cake-recipe.htmlFor the Schnitzel recipe:http://www.tasty-german-recipe.com/wiener-schnitzel-recipe.html

Creditscont

• For the images:• Bing.com

Danke! Auf Wiedersehen!