German Food Sitemap - Page 4 2016-09-26

How to Make Oxtail Soup From Scratch - Gebundene Ochsenschwanzsuppe Homemade
A rich oxtail soup can be very delicious, but there are several steps to making it at home. Find out how to make this soup with this illustrated step by step recipe.

Beef Shanks Used For Soup
A view of slices of beef bones which are good for homemade soup. Page 2.

Mirepoix - Suppengruen - The Magic Ingredients
The traditional mix of vegetables which make up mirepoix is a absolute must when making oxtail soup from scratch. See this step by step for how to make brown stock. Page 3.

Deglaze The Vegetables
Learn how to make brown stock, the basis for oxtail soup. Page 4.

The Next Day You Can Finish The Soup
Learn how to make oxtail soup. It takes two days to make this tasty soup but you can see how it works here. Page 5.

Make The Soup - Oxtail Soup
Making oxtail soup is very easy, once you have a really good brown stock. Find out how to prepare it. Page 6.

Keep Stirring The Soup
Learn how to bind Ochsenschwanzsuppe, oxtail soup. Page 7.

Serving Oxtail Soup
Ochsenschwanzsuppe is usually served as a first course. Learn how to make oxtail soup with cream here. Page 8.

Flammkuchen - German Pizza
Flammkuchen, a thin, bread dough with pizza toppings of sour cream, bacon and onion. Baked in a hot oven so the bottom gets crisp, almost burns. Page 2.

Baeckeoffe - Elsaessischer Eintopf - Alsation Stew
A stew made in northeastern France, Baeckeoffe is an unofficial casserole or one-pot meal of Alsace. Beef, leeks and potatoes. Page 3.

Choucroute Garni - French-Style Sauerkraut
Sauerkraut is eaten on both sides of the Rhine. Find out how they prepare it in Alsace, France. Page 4.

Schupfnudeln - Thick Potato Noodles
Often made of potato, flour and egg, these German noodles are as big as your little finger. Brown them in butter and serve with sauerkraut. Page 5.

Cakes of Alsace
Alsace bakers have made their mark with many kinds of fruit tarts and the original Gugelhupf, a tall cake made with a yeast dough. Page 6.

Muster Cheese From Alsace, France
Alsatian Munster is a soft cheese made from raw milk with a red rind. Learn more. Page 7.

Wine From Alsace
Alsace has wonderful, south-facing hillsides and is surrounded by mountains, setting up a great climate for growing wine grapes. See more about this French wine. Page 8.

Lent in the Middle Ages - Fastenzeit - Recipes for Today
Lent in Germany. Recipes from Germany and around the world. Page 9.

Lent in the Middle Ages - Fastenzeit - Salted Fish
Lent in Germany in the Middle Ages. Salted cod and herring. Page 8.

Lent in the Middle Ages - Fastenzeit - Almonds
Lent in Germany in the Middle Ages was a time when dietary restrictions on believers were fulsome. Learn about what Europeans ate during Lent a thousand years ago. Page 7.

Lent in the Middle Ages - Fastenzeit - Butter, Eggs and Milk
Lent in Germany in the Middle Ages. Why can we now eat butter, eggs and milk? Page 6.

Lent in the Middle Ages - Fastenzeit - Chocolate and Beer
Lent in Germany in the Middle Ages. Why were chocolate and beer allowed? Page 5.

Lent in the Middle Ages - Fastenzeit - Maultaschen
Lent in Germany in the Middle Ages. The legend of the Maultaschen. Page 4.

Lent in the Middle Ages - Fastenzeit - What is a Fish?
Lent in Germany in the Middle Ages. Why is meat forbidden but not chicken? Page 3.

Lent in the Middle Ages - Fastenzeit
Lent in Germany in the Middle Ages. Learn about a painting by Pieter Brueghel about Lent. Page 2.

Lent in the Middle Ages - Fastenzeit
Lent in Germany in the Middle Ages was a time when dietary restrictions on believers were fulsome. Learn about what Europeans ate during Lent a thousand years ago.

Working With Bread Dough
Discussion of how wet the bread dough needs to be when you get to the shaping step. Page 2.

Cutting and Measuring Bread Dough
Cutting and measuring bread dough with a bench knife and scale. Page 3.

Pat the Dough Into a Loose Rectangle
Pat the dough into a rectangle and make the first fold. Page 4.

Make a Second Fold
Folding bread dough into a baton shape- second fold. Page 5.

Turn the Seam Side of the Dough Down
A picture illustrating shaping bread dough into a baton - shape. Page 6.

Move the Dough to Parchment Paper
When the dough is smoothed and shaped, you can move it to its final proofing tray. Page 7.

After Proofing Steps
After proofing, slash the dough to make it ready to rise in the oven. Page 8.

Assembling the Cake - Second Step
Assembling the cake, middle layer. How to make a Frankfurter Kranz. Page 8.

Add the Third and Final Layer to the Frankfurter Kranz
Add the top layer to a Frankfurter Kranz. Page 9.

How to Add Crocant to a Frankfurter Kranz
How to place crocant on the cake. Page 10.

Finishing the Frankfurter Kranz
How to place the final decorations on a Frankfurter Kranz. Page 11.

Assembling a Frankfurter Kranz
Assembling a Frankfurter Kranz, step one. Page 7.

How to Fold Bread Dough - Artisan Bread
Folding bread dough is used on wet doughs instead of punching down. See how this is done here.

How to Fold Bread Dough - First Fold
Pat the dough into a rectangle, removing most but not all of the air bubbles. Page 2.

Folding Dough - First Fold
Pick up one of the sides of the dough and fold it a third of the way over the rest of the dough. Page 3.

Folding Dough - Second Fold
Pick up the other side of the dough and stretch it over the first fold. Page 4.

Folding Dough - Third Fold
Grab the side furthest away from you and pull in towards you. Page 5.

Another View of Folding the Bread Dough
After the third fold. Note that the dough is not pinched closed in any way. Page 6.

Folding Bread Dough - Fourth Fold
Fold the piece of dough closest to you. Page 7.

Put the Bread Dough in the Bowl
Place the dough back in the bowl. Page 8.

How to Shape Bread Dough - Baton or Baguette
Find out how to form a baguette or baton, two popular bread shapes. Both rely on creating surface tension with the dough after bulk fermentation.

Making a Frankfurter Kranz from Scratch
What is a Frankfurter Kranz and why would I want to make one? It is a cake layered with buttercream and decorated with nut brittle. A German cake.

Look at the Layers of a Frankfurter Kranz
The layers of a Frankfurter Kranz show luscious buttercream, jelly and nut brittle decorating the outside. How to make a Frankfurter Kranz. Page 2.

Split the Sponge Cake into Three Layers
A typical Frankfurter Kranz has three layers spread with buttercream frosting and one of jelly. Some are five layers. How to split the cake into layers. Page 5.

Making the Buttercream Frosting
How to make buttercream frosting the German way. Page 3.

Make the Crocant for a Frankfurter Kranz
The crocant is the decoration on the outside of a Frankfurter Kranz. It adds interest to an otherwise simple buttercream cake. Page 4.

Setting the Stage for Decorating a Frankfurter Kranz
How to lay out your layers and have all your frosting and decorations ready before you begin. Page 6.

Johannisbeeren - Redcurrant - Red Currant
Red and black currants are small berries born on bushes which ripen in summer. They are used in many cakes and meat dishes, especially wild game, in German cooking.

Kale - Gruenkohl Glossary
How is kale used in German food? Kale was one of the oldest foods grown in the area which is Germany and is still very important today. Known as Gruenkohl, it has achieved a cult status, at least in the northern part of Germany.

Schinken - German Ham
What is the definition of Schinken, what kinds of Schinken are there and how is it made? Find out more about German-style ham.

Rohschinken - What is Raw Ham?
Air cured and cold smoked hams are delicacies in many countries. Learn about German Rohschinken.

Erbsen - Field Peas in German Cooking
Glossary and information about dried peas, their culinary uses and history in Germany. Pisum sativum is an important crop throughout the ages and pea soup is served all over Germany.

Tellerlinsen - German Lentils - Glossary
Tellerlinsen are German lentils used for soups and stews. Learn how to identify and cook Tellerlinsen in German and vegetarian recipes.

Das Bohnenkraut - Summer Savory
The culinary use of savory in German cuisine.

Maggi Wuerze - Special Seasoning from Switzerland
Maggi is a type of condiment used in German cooking and at the table. Learn more about this salty sauce.

Wacholder - Juniper Berries
What are juniper berries used for in German cooking? Which kind of juniper can I use?

Rapsoel - Rapeseed Oil - Canola
Raps is the German word for rapeseed, which is an oil plant. Related to cabbage and mustard, rapeseed has a long and interesting history. Canola oil is a type of rapeseed oil.

Allspice - Piment
What is Piment and where it is used in German cooking? Allspice is a more recent addition to Europe, arriving in the 16th century from the Antilles. Learn more here.

Fenugreek and Sweet Trefoil- Bockshornklee und Schabzigerklee
Fenugreek shows up in German cuisine as a bread spice. Learn about fenugreek here.

Semi-Hard Alp Cheese from Switzerland - Swiss Alpkaese
Other notable, semi-hard Alpkaese are described including Urner, Glarner and Nidwaldner. Page 2.

Hard and Extra Hard Alp Cheeses - Swiss Alpkaese
Some Alpkaese is made hard or extra-hard, meaning 87% of the water is removed and the cheese is ripened longer under lower humidity. These cheeses are like Parmesan cheese in many ways. Page 3.

What is Detmolder Three Phase Sourdough Method and Why Should I Use it to Bake Bread?
Detmolder Three Phase Sourdough Method uses three sourdough builds to create a moderately sour rye bread. It was developed in Detmold at the Max-Rubner Institute. The long, second phase eliminates the need for night work at the bakery. You should use it when you want to create very flavorful, high percentage rye breads like in Germany.

Muerbeteig Definition - Shortcrust Pastry from Germany
Muerbeteig is shortcrust dough often used in German baking. You can make cookies, cake crusts and savory crusts out of Muerbeteig. Term includes quark-oel , spritz cookie and kneaded doughs. Read on for more details.

Kakao - Trinkschokolade - German Hot Chocolate
Disambiguation of hot and cold cocoa - the drink - and hot chocolate in German-speaking Austria, Switzerland and Germany.

What is a Mehlspeise? - Definition
Definition of Mehlspeise and its use in German cuisine.

Milchkaffee - Café au Lait in German
What is Milchkaffee and how is it different than café au lait? Learn about German types of coffee with milk here.

Ovomaltine - Ovaltine Glossary
What is Ovomaltine? Is it the same as Ovaltine? These questions and more are answered in this glossary article.

German Reinheitsgebot Text and Translation
Bavarian Beer Purity Law in German and translated into English.

The History of German Beer Brewing
Learn how important beer was to Germans through to the 16th century. Beer brewing has a rich past in Germany.

What is a Food Mill?
Description of several types of food mills and how they are used in the kitchen. German translation for this type of kitchen equipment is included.

What is Rauchbier?
Bamberger Rauchbier is a beer which is brewed with smoked, malted barley. Many styles of beer can be smoked and the most famous ones come from Franconia in southern Germany.

12 German Sausages, From Brilliant to Wonderful
Introducing the most common German sausages. They are all delicious and the cause of much national pride. A sausage recipe from a certain area is a closely guarded secret and the sausage as beloved as the town’s soccer team.

Alpkaese - Cheese from the Swiss Alps
Alpkaese is cheese made in many different areas in Switzerland. It is generally small batch, artisanal cheese made from a 500-year old tradition.

Octoberfest Beers - Which Oktorberfest Beer Should You Try? - German and American Beer Reviews
German and American breweries brew many specialty beers for different seasons. A guide to many Octoberfest beers. Octoberfest beers are especially popular in the fall. Oktoberfest is celebrated in September in southern Germany and in October in other parts of the world.

Suppengruen - Soup Greens - Mirepoix
Every cuisine has a mix of vegetables it uses to create delicately flavored soups and stocks. In Germany, the traditional vegetables are carrots, leeks and onions. They call this combination

Guide to Regional German Food
German food is made up of many different cuisines, based on early kingdoms, city-states and local availability of ingredients. Germans excel in baking, beer and wine making, have local cheese and sausage specialties and know how to turn meals into celebrations. Dipping into German food is sure to satisfy.

German Food - German-Speaking Countries Have Their Own Specialties
German-speaking countries are culturally related to Germany and German cuisine. At one time they were part of the same empire! Many of the best German food specialties come from down south. Page 2.

Where Can I Buy a Spaetzle Press?
When you want to make Southern German cuisine, sooner or later you will need a spaetzle press or board. We have listed some places to buy one.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. This Austrian specialty goes over well on special occasions for brunch or coffee hour. The enriched yeast dough is easy to work with and these filled rolls can be ready to serve in 2 1/2 hours. Follow these easy step by step instructions for filled rolls.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. Glaze the filled rolls with egg yolk and decorate with poppy seeds or sugar. Page 10.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. Bake these filled rolls for thirty minutes and serve at your favorite party. Page 11.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. Make a sweetened yeast dough for filled rolls, step 2. Page 2.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. Divide the dough into twelve pieces to make filled rolls. Page 3.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. Roll out the dough into long rectangles for these filled rolls. Page 4.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. Pinch the filling closed around the dough for these filled rolls. Page 5.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. Smooth the ropes and lengthen them when forming the filled rolls. Page 6.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. Twist two ropes together to form filled rolls. Page 7.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. Form the twists into circles and pinch closed for filled rolls. Page 8.

Poppy Seed - Filled Rolls - Mohnkranzerl aus Hefeteig - How to Make Filled Rolls
How to make rolls filled with crushed and sweetened poppy seeds. Pinch the dough circles closed to form wreaths for these filled rolls. Page 9.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays.

Burnt Sugar Almonds - Gebrannte Mandeln from Germany - Favorite Market Almonds
Burnt sugar almonds look difficult but they are simple to make, with very few ingredients. When cooking

Burnt Sugar Almonds - Gebrannte Mandeln from Germany - Favorite Market Almonds
Burnt sugar almonds look difficult but they are simple to make, with very few ingredients. When cooking

Burnt Sugar Almonds - Gebrannte Mandeln from Germany - Favorite Market Almonds
Burnt sugar almonds look difficult but they are simple to make, with very few ingredients. When cooking

How to Make a German Paper Cone - Papiertuete
Step by Step Instructions on how to fold a rectangular sheet of paper into a cone which holds things.

How to Make a German Paper Cone - Papiertuete
Step by Step Instructions on how to fold a rectangular sheet of paper into a cone which holds things. Page 10.

How to Make a German Paper Cone - Papiertuete - Step One
Step by Step Instructions on how to fold a rectangular sheet of paper into a cone which holds things. Step One. Page 2.

How to Make a German Paper Cone - Step Two
Step by Step Instructions on how to fold a rectangular sheet of paper into a cone which holds things. Step Two. Page 3.

How to Make a German Paper Cone - Papiertuete - Step Three
Step by Step Instructions on how to fold a rectangular sheet of paper into a cone which holds things. Step Three. Page 4.

How to Make a German Paper Cone - Papiertuete - Step Four
Step by Step Instructions on how to fold a rectangular sheet of paper into a cone which holds things. - Step Four. Page 5.

How to Make a German Paper Cone - Papiertuete - Step Five
Step by Step Instructions on how to fold a rectangular sheet of paper into a cone which holds things. - Step Five. Page 6.

How to Make a German Paper Cone - Papiertuete - Step Six
Step by Step Instructions on how to fold a rectangular sheet of paper into a cone which holds things. Step Six. Page 7.

How to Make a German Paper Cone - Papiertuete - Step Seven
Step by Step Instructions on how to fold a rectangular sheet of paper into a cone which holds things. Step Seven. Page 8.

How to Make a German Paper Cone - Papiertuete - Step Eight
Step by Step Instructions on how to fold a rectangular sheet of paper into a cone which holds things. Step Eight. Page 9.

How to Make German Dumplings Called Nocken - German Nocken Recipe - Little German Dumplings
A step by step guide to making those cute, triangular dumplings found in soups in Germany. This method for making Nocken can be used to arrange mousse or pudding on a plate for dessert. Nocken are related to gnocchi, an Italian dumpling. Page 4.

How to Make German Dumplings Called Nocken - German Nocken Recipe - Little German Dumplings
A step by step guide to making those cute, triangular dumplings found in soups in Germany. This method for making Nocken can be used to arrange mousse or pudding on a plate for dessert. Nocken are related to gnocchi, an Italian dumpling. Page 5.

How to Make German Dumplings Called Nocken - German Nocken Recipe - Little German Dumplings
A step by step guide to making those cute, triangular dumplings found in soups in Germany. This method for making Nocken can be used to arrange mousse or pudding on a plate for dessert. Nocken are related to gnocchi, an Italian dumpling. Page 6.

How to Make German Dumplings Called Nocken - German Nocken Recipe - Little German Dumplings
A step by step guide to making those cute, triangular dumplings found in soups in Germany. This method for making Nocken can be used to arrange mousse or pudding on a plate for dessert. Nocken are related to gnocchi, an Italian dumpling. Page 7.

What are German Nocken? - How to Make German Dumplings Called Nocken
A step by step guide to making those cute, triangular dumplings found in soups in Germany. This method for making Nocken can be used to arrange mousse or pudding on a plate for dessert. Nocken are related to gnocchi, an Italian dumpling.

How to Make German Dumplings Called Nocken - German Nocken Recipe - Little German Dumplings
A step by step guide to making those cute, triangular dumplings found in soups in Germany. This method for making Nocken can be used to arrange mousse or pudding on a plate for dessert. Nocken are related to gnocchi, an Italian dumpling. Page 2.

How to Make German Dumplings Called Nocken - German Nocken Recipe - Little German Dumplings
A step by step guide to making those cute, triangular dumplings found in soups in Germany. This method for making Nocken can be used to arrange mousse or pudding on a plate for dessert. Nocken are related to gnocchi, an Italian dumpling. Page 3.

Burnt Sugar Almonds - Gebrannte Mandeln from Germany - Favorite Market Almonds
Burnt sugar almonds look difficult but they are simple to make, with very few ingredients. When cooking

Burnt Sugar Almonds - Gebrannte Mandeln from Germany - Favorite Market Almonds
Burnt sugar almonds look difficult but they are simple to make, with very few ingredients. When cooking

Burnt Sugar Almonds - Gebrannte Mandeln from Germany - Favorite Market Almonds
Burnt sugar almonds look difficult but they are simple to make, with very few ingredients. When cooking

Burnt Sugar Almonds - Gebrannte Mandeln from Germany - Favorite Market Almonds
Burnt sugar almonds look difficult but they are simple to make, with very few ingredients. When cooking

Burnt Sugar Almonds - Gebrannte Mandeln from Germany - Favorite Market Almonds
Burnt sugar almonds look difficult but they are simple to make, with very few ingredients. When cooking

Burnt Sugar Almonds - Gebrannte Mandeln from Germany - Favorite Market Almonds
Burnt sugar almonds look difficult but they are simple to make, with very few ingredients. When cooking

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 10.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 11.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 12.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 13.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 14.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 15.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 4.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 5.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 6.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 7.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 8.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 9.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 2.

How to Make Black and White Checkerboard Cookies - Step by Step Checkerboard Cookie Recipe
How to Make Black and White Checkerboard Cookies, a step by step guide to baking black and white cookies in a checkerboard pattern. Checkerboard cookies are festive and just right for the holidays. Page 3.

Serving the Apple Strudel
When the Apple Strudel comes out of the oven, all it needs is a brush with butter and some powdered sugar sprinkled on top. Altwiener Apfelstrudel can be served with ice cream, vanilla sauce or whipped cream. Page 10.

Making the Strudel Fillings
Traditional apple and bread crumb filling for Viennese Apple Strudel is shown. Altwiener Apfelstrudel wird aus Aepfel und Semmelbroesel gemacht. Page 3.

Rolling Out and Stretching the Strudel Dough for Traditional Apple Strudel
Rolling out and stretching the strudel dough for traditional Viennese Apple Strudel is not difficult but needs a gentle hand and a little patience. Altwiener Apfelstrudel has a very thin strudel dough which must be stretched evenly and slowly. Page 4.

Stretch the Strudel Dough Very Thin for Viennese Apple Strudel
Stretching apple strudel dough very thin is an old tradition and makes a strudel special. Viennese apple strudel has a noodle-like dough, not a pastry-like dough and is very crispy and delicate. Page 5.

Place the Apple Strudel Filling on the Dough
Strudel filling is often made up of breadcrumbs and fruit. Apple strudel is filled with buttered, toasted breadcrumbs and a mixture of apples, lemon peel and raisins. Page 6.

Rolling Up Your Apple Strudel
Strudel is rolled using a towel, so that the dough does not break. Picking up the towel with the dough lifts the dough gently over the apple strudel fillings. Page 7.

Continue Folding Strudel Dough Over From Other Side to Form Tight Package
Strudel is rolled using a towel, so that the dough does not break. Picking up the towel with the dough lifts the dough gently over the apple strudel fillings. Page 8.

Transfering the Strudel to the Baking Sheet
Transferring the strudel to the baking sheet requires a gentle hand. Altwiener Apfelstrudel. Page 9.

Making Strudel Dough for Old-Fashioned Austrian Strudel
Making strudel dough for Old-Fashioned Austrian Strudel is very quick and easy. Strudel dough should be kneaded and rest for a time in order to make traditional Viennese strudel. Page 2.

Looking for a German Rye Bread - Does Rye Flour Need a Sourdough for Best Results? - Bread Baking Methods in Discussion
A bread baking experiment compares three rye bread recipes and talks about the pros and cons of each. Two rye breads with conventional yeast recipes were compared to one sourdough recipe. The percentage of flours in the rye breads were approximately 25% rye, 25% whole wheat, 50% white flours.

Looking for a German Rye Bread - Does Rye Flour Need a Sourdough for Best Results? - Bread Baking Methods in Discussion
A bread baking experiment compares three rye bread recipes and talks about the pros and cons of each. Two rye breads with conventional yeast recipes were compared to one sourdough recipe. The percentage of flours in the rye breads were approximately 25% rye, 25% whole wheat, 50% white flours. Page 2.

Looking for a German Rye Bread - Does Rye Flour Need a Sourdough for Best Results? - Bread Baking Methods in Discussion
A bread baking experiment compares three rye bread recipes and talks about the pros and cons of each. Two rye breads with conventional yeast recipes were compared to one sourdough recipe. The percentage of flours in the rye breads were approximately 25% rye, 25% whole wheat, 50% white flours. Page 3.

Looking for a German Rye Bread - Does Rye Flour Need a Sourdough for Best Results? - Bread Baking Methods in Discussion
A bread baking experiment compares three rye bread recipes and talks about the pros and cons of each. Two rye breads with conventional yeast recipes were compared to one sourdough recipe. The percentage of flours in the rye breads were approximately 25% rye, 25% whole wheat, 50% white flours. Page 4.

Looking for a German Rye Bread - Does Rye Flour Need a Sourdough for Best Results? - Bread Baking Methods in Discussion
A bread baking experiment compares three rye bread recipes and talks about the pros and cons of each. Two rye breads with conventional yeast recipes were compared to one sourdough recipe. The percentage of flours in the rye breads were approximately 25% rye, 25% whole wheat, 50% white flours. Page 5.

Looking for a German Rye Bread - Does Rye Flour Need a Sourdough for Best Results? - Bread Baking Methods in Discussion
A bread baking experiment compares three rye bread recipes and talks about the pros and cons of each. Two rye breads with conventional yeast recipes were compared to one sourdough recipe. The percentage of flours in the rye breads were approximately 25% rye, 25% whole wheat, 50% white flours. Page 6.

Looking for a German Rye Bread - Does Rye Flour Need a Sourdough for Best Results? - Bread Baking Methods in Discussion
A bread baking experiment compares three rye bread recipes and talks about the pros and cons of each. Two rye breads with conventional yeast recipes were compared to one sourdough recipe. The percentage of flours in the rye breads were approximately 25% rye, 25% whole wheat, 50% white flours. Page 7.

Looking for a German Rye Bread - Does Rye Flour Need a Sourdough for Best Results? - Bread Baking Methods in Discussion
A bread baking experiment compares three rye bread recipes and talks about the pros and cons of each. Two rye breads with conventional yeast recipes were compared to one sourdough recipe. The percentage of flours in the rye breads were approximately 25% rye, 25% whole wheat, 50% white flours. Page 8.

Looking for a German Rye Bread - Does Rye Flour Need a Sourdough for Best Results? - Bread Baking Methods in Discussion
A bread baking experiment compares three rye bread recipes and talks about the pros and cons of each. Two rye breads with conventional yeast recipes were compared to one sourdough recipe. The percentage of flours in the rye breads were approximately 25% rye, 25% whole wheat, 50% white flours. Page 9.

Useful Tables for Cooking and Baking - Tables for German-American Cooking and Baking - Equivalencies and Substitutions for Rye Flour
Equivalencies and Substitutions for Rye Flour. Page 2.

Useful Tables for Cooking and Baking - Tables for German-American Cooking and Baking
Find tables which help you choose ingredients, temperature and measurements for baking. Metric conversions and ingredient substitutions.

Table of Temperatures - Common Household Temperatures in Fahrenheit and Celcius
Table of Temperatures - Common Household Temperatures in Fahrenheit and Celcius. Page 3.

Apricot Cake Sweetened with Agave Nectar
Apricot Cake Sweetened with Agave Nectar. Page 24.

German Cake Photo Gallery - A Picture Book of German Kuchen - Traditional German Cakes
It's easier to pick out which German cake to bake when you can see it in a photo. These photos of German kuchen should give you an idea of which cake you want to make. Make a German cake today. Page 14.

German Main Dish Gallery
German Main Dish Gallery. German Food. Page 8.

German Main Dish Gallery
German Main Dish Gallery. German Food. Page 9.

German Main Dish Gallery
German Main Dish Gallery. German Food. Page 2.

German Main Dish Gallery
German Main Dish Gallery. German Food. Page 5.

German Main Dish Gallery
German Main Dish Gallery. German Food. Page 10.

German Main Dish Gallery
German Main Dish Gallery. German Food. Page 4.

German Main Dish Gallery
German Main Dish Gallery. German Food. Page 7.

German Main Dish Gallery
German Main Dish Gallery. German Food.

German Main Dish Gallery
German Main Dish Gallery. German Food. Page 6.

German Main Dish Gallery
German Main Dish Gallery. German Food. Page 3.

Dill Weed - Origin and Uses of Fresh Dill
Dill is a very typical German herb. Dill is used in the German kitchen for many recipes and as an herbal remedy.

Appenzeller - Description of Swiss Cheese from Appenzell
Appenzeller is a very old, traditional cheese from Switzerland. Appenzeller melts well and has a special, spicy taste due to the brine used. Find out more about Swiss cheese here. What is Appenzeller?

Emmental Cheese - Emmentaler Kaese
Emmental Cheese is a Swiss cheese with holes in it. Emmental cheese has a nutty, piquant flavor and melts well. It is commonly used in cheese fondue together with Gruyere, another Swiss cheese.

Strudel - Mixing and Filling Strudel Pastry Step by Step
A step by step guide to making an Austrian Strudel dough, rolling it out and filling it. This step by step guide has accompanying photos to help you understand the traditional strudel pastry of Austria. When made correctly, this strudel pastry is light and crispy and compliments the filling. Traditional apple strudel and filling is shown.

Ramsons = Baerlauch - Bear's Garlic
Allium ursinum bear's garlic ramsons baerlauch bärlauch wild garlic

German Main Dish Gallery
German Main Dish Gallery

Useful Tables for Cooking and Baking - Tables for German-American Cooking and Baking - Equivalencies and Substitutions for Wheat Flour
Equivalencies and Substitutions for Wheat Flour