Traditional German Recipes by Sam Hill

Overview Food 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 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 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 CAKE For 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 oil Flatten 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.German potato salad,

YUM, YUM!!

Credits For the Rouladen recipe: rouladen-recipe.html For the Black Forest Cake recipe: forest-cake-recipe.html For the Schnitzel recipe: schnitzel-recipe.html

Credits cont For the images: Bing.com Danke! Auf Wiedersehen!