Our German and Austrian recipes: Kartoffelsalat, currywurst, soft pretzels, Kaiserschmarrn and apple strudel, the great classics explained step by step.
The recipe for Apfelstrudel, the traditional Viennese apple strudel: hand-stretched dough so thin you can see through it, tart apples with cinnamon, raisins, walnuts and buttery golden breadcrumbs, served warm with vanilla sauce. A quick puff pastry version and tips.
The Kaiserschmarrn recipe, the dessert of Austrian and Bavarian mountain huts: a fluffy batter lightened with whipped egg whites, torn up in the pan and caramelized in butter, with rum-soaked raisins and a spiced plum compote. Pan or oven, history and tips.
Kaiserschmarrn: the Austrian shredded pancake caramelized in butter Read More »
The recipe for homemade soft pretzels, the knot-shaped bread of Alsace and southern Germany: firm bread dough, shaping the knot, an alkaline baking soda bath for the shiny brown crust, and coarse salt. Pretzel or Brezel, the dips, a cheese version and storage.
Homemade soft pretzels: the German and Alsatian recipe with coarse salt Read More »
The currywurst recipe, the German curry sausage born in Berlin in 1949: grilled sausage cut into slices, homemade tomato curry sauce and a dusting of curry powder, with fries or a bread roll. Which sausage to use, Berlin versus the Ruhr, the spices and a vegetarian version.
Currywurst: the Berlin recipe with homemade curry ketchup sauce Read More »
The traditional Kartoffelsalat recipe, the German potato salad: the warm Swabian version with hot broth, vinegar and mustard, bacon and chives, then the northern version with mayonnaise and pickles. Which potatoes to use, the seasoning and what to serve with it.
Kartoffelsalat: authentic warm German potato salad with broth Read More »
German cooking is far more varied than its reputation: every region has its specialties, from Berlin to Bavaria, and it shares a lot with neighboring Austria. Here you will find Kartoffelsalat, the warm Swabian potato salad dressed with broth, currywurst, the sausage with curry tomato sauce born in Berlin, and the pretzel, the knotted bread with coarse salt from Bavarian and Alsatian bakeries. For something sweet, head to the Alps: Kaiserschmarrn, the thick torn and caramelized pancake of Austrian and Bavarian mountain huts, and apple strudel with raisins and cinnamon, its dough stretched so thin you could read a newspaper through it. Each recipe tells the story of the dish and gives tips to make it at home.
