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Schupfnudeln or Potato Noodle is a sort of German Potato Dumpling from the region of Baden-Würtemberg which is in the South-West of Germany. Though making Schupfnudeln requires some work, they are absolutely worth spending the time. I always double (sometimes even triple) the recipe and freeze some of them for later. These Potato Noodles are […]

The post Schupfnudeln – Potato Noodle Recipe appeared first on My German Recipes.

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Herbs have a big part in the German cuisine. Two of the most used herb recipes are Herb Butter and Herb Quark. But let me tell you a little bit about the benefits of herbs up front. Herbs in this recipe Many herbs have healing potency and can easily keep up with many over the counter relieves. But […]

The post Herb Butter and Herb Quark appeared first on My German Recipes.

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I found an easy way to make Quark from whole milk and in my opinion it tastes absolutely delicious and much better than Quark from buttermilk. The buttermilk version is faster though and perfect for baking. Some people even like the taste of buttermilk, so if you are one of them, that’s OK. I am […]

The post Make Quark from Whole Milk appeared first on My German Recipes.

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Each year, lots of Germans start a Rum Pot during the summer months and enjoy the fruits of their work by the end of the year. This sort of “long term project” also makes a great Christmas gift for friends and neighbors, if you refill the rum pot content into several smaller jars. It’s like conserving […]

The post Traditional German Rum Pot – Rumtopf appeared first on My German Recipes.

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The Blackforest Cake is world famous and usually requires quite a bit of work. This easy Blackforest Cake is a variation with less decoration but all the great taste. Instead of the cherries, my cake comes with fresh strawberries, since it’s that season and the combination of chocolate, cream and strawberries is – hands down – […]

The post Easy Blackforest Cake with Strawberries appeared first on My German Recipes.

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Here comes a typical spring meal from the North: Matjes Herring in Cream Sauce! The word “Matjes” comes from the Dutch and it means “maiden”. It refers to the young virgin herrings that are used for this meal. They have a very soft texture and a mild taste and are usually caught in the springtime before they […]

The post Matjes Herring in Cream Sauce appeared first on My German Recipes.

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Think of German food, what comes to your mind first: Sausage or Schnitzel? Either way, this is the food most Americans know if I ask them what German food they know. But to they also know how to make a German Schnitzel? This recipe is the standard recipe for Schnitzel and it is really easy […]

The post German Schnitzel with Jägersoße appeared first on My German Recipes.

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They look like cookies but they are not – they are actually little quark cakes made from a “Quark-Oil Dough”. It is a very easy and very quick dough that is often used instead of a yeast dough. There is also a hearty version of this dough for pizza (I might add that another time).  […]

The post Quark Cakes – Quarkkuchen appeared first on My German Recipes.

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This authentic German rye bread is made with sourdough and has many names: Some call it Mischbrot (mixed bread), some call it Graubrot (grey bread) and others call it Roggenbrot (rye bread), …  It is a mix of wheat and rye flour and has a rather malty taste compared to a white bread. Because of […]

The post German Rye Bread with Sourdough: Mischbrot appeared first on My German Recipes.

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This is probably Germanys most favorite cake: Bienenstich – or as you might translate it “Bee Sting”. It is a very special kind of cake because it is made with a yeast dough, filled with vanilla cream and has a topping of deliciously caramelized almonds. Sounds good, right?     Bee Sting takes a while […]

The post Bee Sting Cake – Bienenstich appeared first on My German Recipes.

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