German cuisine

The gastronomy of Germany . German cuisine varies greatly from region to region of the territory and is highly influenced by the cultural and social environment, for example the southern regions of Bavaria and Swabia share a lot of styles and dishes with the Swiss neighbors and Austrian gastronomy .

In the west the influences with the Gastronomy of France are much more pronounced and have wine influences with this country, while in the eastern regions there are influences from the countries of eastern Europe and those of the north with the Gastronomy of the Netherlands , on all in the coastal areas where you can find an abundance of fish dishes , there are nevertheless many elements in common with the Scandinavian recipes

Summary

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  • 1 Particularity
  • 2 vegetables
  • 3 Some Recipes
    • 1 Knuckle
      • 1.1 Basic data
      • 1.2 Ingredients for 4 diners
      • 1.3 Elaboration
    • 2 Knuckle in sauce
      • 2.1 Basic data
      • 2.2 Ingredients
      • 2.3 Elaboration
    • 3 Sauerkaut
      • 3.1 Ingredients
      • 3.2 Preparation
    • 4 Potato pie
      • 4.1 Features
      • 4.2 Ingredients
      • 4.3 Preparation
    • 5 German meat balls
      • 5.1 Ingredients
      • 5.2 Sauce
      • 5.3 Broth
      • 5.4 Cooking
    • 6 Christmas pudding
      • 6.1 Cooking
    • 7 Black Forest Cake
      • 7.1 Ingredients
      • 7.2 Cooking
    • 4 Sources

Particularity

The peculiarity of German food is in its sustenance, which is the reason why people consider it somewhat ‘heavy’. However, this is only a prejudice. With their recipes they will earn and enrich their daily menu.

The bases of German cuisine are very varied, although, as in any gastronomic culture , some predominate more than others. In the main dishes, the star is the pork with which the German knuckle is made. Veal is also used, although to a lesser extent, to prepare steak or sirloin. In addition we can taste the famous German sausages. If we prefer to take seafood, there is no problem, yes, the most consumed are herring and eel.

German cuisine is known more for the abundant portions in its dishes than for the diversity of ingredients in its preparation.

Vegetables

The vegetables and vegetables are also part of the German diet. They usually appear in salads or as an accompaniment to main dishes, such as sauerkraut, fermented sour cabbage. As a garnish pasta is also usually served; knödel, potato dumplings; or speztles, small noodles made with a dough of flour and egg.

The vegetables are very commonly used in stews although it is often serve them apart as an accompaniment to the main dishes. As well as

  • the carrots ,
  • the turnip
  • the spinach ,
  • the radishes
  • spicy (they frequently appear as an accompaniment to meat ),
  • the asparagus ( it is a very typical vegetable of the north in the spring)
  • the Kohlrabi
  • the beans ,
  • the lentils ,
  • the tomatoes , etc.

Of all the vegetables there are three that accompany most of the dishes to the different specialties, and provide a peculiar and characteristic flavor, and they are: the potato (abundant in many and very different varieties), the onion (cooked everywhere in all Germany except in the Bavarian dishes that hardly use it) being very characteristic the great variety of cabbages used in the kitchen ( green cabbage , kohlrabi , broccoli , etc.), one of the German preparations with cabbage has become world famous: the sauerkraut (cabbage fermented in wooden barrels) is a classic accompaniment to meats.

Some recipes

Knuckle

Knuckle

Basic data

  • Spanish
  • meats
  • Difficulty: medium
  • Average cost
  • Calories: average
  • Diners: 4
  • Preparation in 30 minutes

Ingredients for 4 diners

  • Knuckle 1 unit
  • bacon 100 gr.
  • garlic clove 1 unit
  • onion 1 unit
  • thyme
  • laurel
  • butter
  • col 1 unit
  • red wine 1 glass

Elaboration

First, the knuckle is trimmed and scraped and soaked in cold water for twelve hours.

On the other hand, pieces of bacon, a clove of garlic , onion wheels , thyme and bay leaf are cooked in a saucepan , in oil that has removed the green, or in lard.

Next, season with little salt and add the thick cut cabbage or red cabbage and the knuckle. Thus, everything is allowed to cook until the knuckle is very soft and the cabbage or red cabbage begins to undo. In case the stew begins to dry, it should be wet with broth and, a little before serving, a glass of red wine will be added.

Knuckle in sauce

Knuckle in sauce

Basic data

  • Home
  • Easy
  • meats
  • Difficulty: easy
  • Cost: low
  • Preparation in 30 minutes

Ingredients

  • pork knuckle
  • 1 large onion
  • Fragrant wine
  • Black pepper
  • Flour (Optional)

Elaboration

Salt we pepper the meat, we pass the pieces through a little flour and brown in a little oil, cut the onion into a thick julienne and make half, a bed in the bottom of the pot, place the meat on top and cover with the rest of the onion, add 1 glass of wine, if it is good, much better, and let it cook until the meat begins to separate from the bone. Carefully remove the meat and grind the sauce with the mixer. It is served with a garnish of caramelized peppers or the one you like the most, since it admits almost all

Sauerkaut

  • Base food: Cabbage
  • Difficulty: easy
  • Preparation time: 30 min.
  • Diners: 4
  • Seasonality: All year
  • Country: Germany
  • Community: Typical: Germany

Ingredients

  • 1 kilo of cabbage
  • 25 grams of salt
  • 1 tablespoon juniper berries
  • 1 tablespoon of peppercorns

Preparation

Cut the cabbage leaves into strips, removing the imperfect or green ones, the trunk and the hard nerves. Mix with the salt and put in a very clean earthenware bowl, crushing them well and alternating them with the juniper berries, the bay leaves and the pepper. Cover them with a double gauze and place on top a plate with a weight.

Leave the container in a warm place and press the plate from time to time. After a week, remove the plate and cheesecloth and remove any foam that has formed, also remove the film that will have formed around it, cover the bowl with a new cheesecloth and a clean plate, support the weight and leave the vegetables to ferment for 3 or 4 more weeks, every week remove the foam and the film that will continue to form until the fermentation process has finished.

Potato tart

features

  • Base food: Potatoes-Potatoes
  • Difficulty: medium
  • Preparation time: 60 min.
  • Diners: 6 Seasonality:
  • Country: Germany Community:
  • Typical from: Germany

Ingredients

  • 350 gr. of broken pasta
  • 5 kg. of patatos
  • 4 dl. fresh cream
  • Salt
  • Pepper
  • Herbs of Provence
  • 60 gr. of butter
  • 1 egg yolk

Preparation

Peel the potatoes and cut them into thin sheets of 1 or 2 mm thick. Run them through water to remove the maximum starch. Cook them in salted boiling water. Run them in cold water to stop cooking. Divide the pasta into two balls, one of 150 gr. and another 200 gr. Crush the 150 gr. Ball. and cut it into a circle of the same diameter as the mold, you can turn the mold and press with its edge against the pasta to cut it. This sheet will serve as a cake topper. Roll the 200 gr. Ball. and arrange it in the mold, both on the bottom and on the walls. Chop the bottom with a fork. Put a bed of potato in the bottom of the cake and top with half the cream and butter. Season with salt and pepper and add the herbs de Provence. Put a second layer of potato on top and repeat the operation adding the rest of the cream,butter and herbs de Provence. Level the outer edges of the cake dough by giving them a little yolk. Cover it with the paste lid, adhering the edges making a little pressure on them. With a brush, completely cover the yolk paste. Make a small hole in the center of the cake and decorate it with the help of the back of the edge of a knife. Put it in the oven at 180º-210º for a minimum of 35 minutes.

German Meat Balls

Ingredients

  • Meat Balls
  • 1 bay leaf
  • 1 hard roller
  • 1 small onion, peeled and cut in two
  • 3/4 cup water
  • 6 peppercorns
  • 1 pound minced meat, lean

sauce

1 strip of bacon, diced 1 1/2 tbsp butter or margarine 4 anchovy fillets, diced 1 1/2 tbsp unbleached flour 1 small onion, chopped 1 tbsp capers 1 egg juice of 1/2 lemon lemon 1/2 tbsp salt 1/2 tsp mustard 1/4 tsp white pepper 1 egg yolk

Broth

1/4 tsp salt 6 cup water 1/4 tsp white pepper 1/2 tsp salt

Cooking

Meatballs: Soak the rolling pin in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with minced meat. Add the bacon, anchovy fillets, onion, egg, salt, and pepper. Mix thoroughly.

Prepare broth by boiling the water, seasoned with the salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to simmering boiling broth and low heat for 20 minutes. Scoop meatballs with a slotted spoon, set aside, and keep warm.

Sauce: To prepare the sauce, heat the butter in a frying pan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly mix in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce from the mixture with the egg yolk. Stir the egg yolk back into the sauce. Season with salt and pepper.

To serve: Place the reserved meatballs in the sauce and reheat them if necessary. Service on a preheated disc.

Christmas pudding

    • Ingredients
  • raisins 1 1/2 cup
  • 3/4 cup sultanas
  • 3/4 cup raisins
  • 3/4 cup chopped candied peel
  • 1/4 cup peeled and sliced ​​almonds
  • 3/4 cup flour tsp 1/2.
  • 1/2 tsp salt.
  • 1/2 tsp grated nutmeg
  • ground ginger 1 1/2 tsp. mixed spice
  • 1 1/2 cup brown sugar
  • 3/4 cup wholewheat breadcrumbs
  • 1 1/2 cup vegetable tallow
  • 1 lemon, juice and rind
  • 1 tbsp. tbsp molasses 5. water and rum mixed

Cooking

Oil a 2-pint pudding basin and use a large saucepan to hold the basin. Wash the raisins, sultanas and raisins in hot water and pat dry. Put the fruit in a large bowl with the peel and the candied almonds. Sift the flour, salt and spices into the bowl and add the sugar, breadcrumbs and tallow.

Mix well, then stir in lemon juice, rind and molasses with enough of the water and rum mixture to make a smooth mixture. Turn in the sink, cover with waxed paper and aluminum foil and put the sink in the pot. Pour enough water into the pot to reach halfway up the side of the sink. Bring to a boil, cover the saucepan, and let the pudding gently steam for 4 hours, looking at the water level and filling with boiling water if necessary.

When cooked, cool the pudding and store it in a cool dry place for up to 2 months. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter and flame with brandy if you wish.

Black Forest Cake

Black Forest Cake

This large-q cake was originally called Schwarzwaelder Kirschtorte.

Ingredients

Pastry:

  • 1 2/3 cup multipurpose flour
  • 1 1/2 cups white sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups milk ( butter -)
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • mug Schwarzwaelder Kirschwasser (use homemade liquor from the

cherry) Filling:

  • 1 cup sugar powder
  • 1 bra salt
  • cherries marked with
  • 1-can (0.5 liter) holes, drained
  • 1 cup heavy whipped cream

1/2 teaspoon kirschwasser 1 tablespoon vanilla

  • Topping
  • 1 square semisweet chocolate, or remaining crumbs.

Cooking

Preheat oven to 350 degrees F (175

degrees C). Align the bottoms of two 8-inch round pans with the circles on the parchment paper (since I had no such paper, I just greased the pans). Sift together the flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Shortening and sugar put up light and fluffy. Add eggs and battles well. Add the vanilla. Add the flour mixture, alternating with the milk, beat until combined. Pour into 2 round 8-inch saucepans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool off completely. Remove the paper (if any) under the cakes. Cut each layer in half, horizontally, making 4 total layers (as you can see from my chart, I chose not to cut the layers because they seemed too fragile to cut.) Sprinkle layers with 1/2 cup Kirschwasser. In a separate bowl, whip cream to stiff peaks. Beat in vanilla and 1 1/2 teaspoon Kirschwasser. Add the sugar powder, and a pinch of salt. Hit again. Separate the first layer of the cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer (s). Frost top and sides of the cake. Sprinkle with chocolate curls made using a potato cop in semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake. Sprinkle layers with 1/2 cup Kirschwasser. In a separate bowl, whip cream to stiff peaks. Beat in vanilla and 1 1/2 teaspoon Kirschwasser. Add the sugar powder, and a pinch of salt. Hit again. Separate the first layer of the cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer (s). Frost top and sides of the cake. Sprinkle with chocolate curls made using a potato cop in semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake. Sprinkle layers with 1/2 cup Kirschwasser. In a separate bowl, whip cream to stiff peaks. Beat in vanilla and 1 1/2 teaspoon Kirschwasser. Add the sugar powder, and a pinch of salt. Hit again. Separate the first layer of the cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer (s). Frost top and sides of the cake. Sprinkle with chocolate curls made using a potato cop in semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake. Beat in vanilla and 1 1/2 teaspoon Kirschwasser. Add the sugar powder, and a pinch of salt. Hit again. Separate the first layer of the cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer (s). Frost top and sides of the cake. Sprinkle with chocolate curls made using a potato cop in semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake. Beat in vanilla and 1 1/2 teaspoon Kirschwasser. Add the sugar powder, and a pinch of salt. Hit again. Separate the first layer of the cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer (s). Frost top and sides of the cake. Sprinkle with chocolate curls made using a potato cop in semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake. Repeat with the remaining layer (s). Frost top and sides of the cake. Sprinkle with chocolate curls made using a potato cop in semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake. Repeat with the remaining layer (s). Frost top and sides of the cake. Sprinkle with chocolate curls made using a potato cop in semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake.

 

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