Roast Lamb Recipe – Boneless Lamb Leg – Lammbraten

Roast Lamb Recipe

This Roast Lamb Recipe is prepared with a rosemary garlic rub. The boneless oven Roast Lamb is a favorite at Passover and Easter.

Ingredients for the Roast Lamb Recipe:

  • 2.72 kg (6 lb.) of lamb leg roast boneless
  • 4 tablespoon of butter
  • 1 stems of rosemary
  • 4 cloves of garlic
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper

Ingredients for the gravy for the Roast Lamb Recipe:

  • 3 tablespoons of olive oil OR sunflower oil
  • 200 g (7.05 oz) of shallots
  • 200 g (7.05 oz) of leeks
  • 150 g (5.29 oz) of carrots
  • 300 g (0.63 pt)) of tomatoes
  • 1 stem of rosemary
  • 300 ml (6.76 oz) of dry red wine OR white wine
  • 500 ml (1.05 pt) water
  • 2 beef bouillion cubes “Knorr” bouillion
  • 4 tablespoons of heavy whipping cream
  • 2 tablespoons of lemon juice
  • salt
  • pepper
  • corn starch for thickening the gravy

Ingredients for Roast Lamb Recipe

Preparation of Roast Lamb leg:

Take the Roast Lamb out of the refrigerator about one hour before preparation. If your Roast Lamb is already wrapped in a smoke-net, remove the net carefully, so you can reuse it after having rubbed the roast with spices. Remove some of the fat of the lamb leg using a sharp knife. Grind the garlic and the rosemary in a coffee grinder. Melt the butter and add salt, pepper, minced garlic, and rosemary and mix with a fork. Rub the lamb leg on all sides with the spiced butter blend. Place the roast back into the net and set aside. If your Roast Lamb did not have a net, wrap some baker’s twine around the roast to hold it together.

Rosemary rub for Roast Lamb Recipe      

Preparation of the gravy:

Crumble the bouillon cubes into the water and heat the water until the bouillon cubes are dissolved. Let the bouillon cool a little, add the wine, mix and set aside. Peel the shallots and the carrots and cut in slices. Wash the tomatoes and leeks and cut into pieces. Wash the stem of rosemary.

Heat the olive oil in a roasting pan. Add the shallots and all the other vegetables and gently roast until the shallots are transparent. Set the Roast Lamb on top of the vegetables and place the stem of rosemary on the site of the roast. Pour half of the bouillon wine liquid into the roasting pan. Cover the roasting pan with a lid. Preheat the oven to 180°C (356°F). Insert a meat thermometer into the lamb leg.

Place the Roast Lamb on the middle rack, and roast the leg for about 1 ½ hours. Then, remove the lit on the roasting pan and continue roasting the leg for another hour or until the temperature of your roast has reached  80°C – 176°F (measured with the meat thermometer). Make sure to brush the lamb roast from time to time with the rest of the bouillon wine liquid. Once the Roast Lamb is done, remove the pan from the oven.

Preparation Gravy for the Roast Lamb Recipe      

Finishing of the Lamb Roast:

Cut the net or baker’s twine around the meat and remove the net from the Roast Lamb. Wrap the roast in aluminum foil and let it rest for about 15 – 20 minutes before cutting. Pass the liquids and the vegetable from the saucepan through a metal sieve. You should have about 1 l — 1.05 qt of gravy. Pour the gravy into a saucepan and bring to a boil. Add the lemon juice and whipping cream and stir with a whisk. Dissolve the cornstarch in about four tablespoons of water and add the starch until you obtain the thickness you prefer for your gravy. Pour the gravy into a serving bowl.

Finishing Roast Lamb Recipe                     

Cut the meat in slices using either a sharp knife or an electric knife. You can serve the Roast Lamb with boiled potatoes covered with parsley and green bean vegetables or Oma’s Bread Dumplings and Green Bean Salad.

Roast Lamb Recipe




Homemade Easter Cake

Homemade Easter Cake – Ostertorte

Homemade Easter Cake

A Homemade Easter Cake easily becomes the centerpiece on the Easter Holiday table. Decorated with baked chocolate bunnies and various colors of jelly beans, this Easter Cake is eye-catching.  This cake is a delicious dessert for both the children and adults.

Ingredients for the shortcrust for Homemade Easter Cake:

  • 200 g (7.05 oz) of all purpose flour
  • 60 g (2.11 oz) of sugar
  • 2 packages of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 1 teaspoon of baking powder
  • 140 g (4.93 oz) of butter

Shortcrust homemade Easter Cake

Ingredients for the sponge cake for Homemade Easter Cake:

  • 3 eggs XL
  • 4 tablespoons of hot water
  • 125 g (4.4 oz) of sugar
  • 1 teaspoon of baking powder
  • 1 package of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 75 g (2.64 oz) of all purpose flour
  • 75 g (2.64 oz) of Dr. Oetker Gustin OR corn starch
  • 1 tablespoon of cacao
  • 75 g (2.64 oz) of melted butter

Sponge cake for homemade Easter Cake

Ingredients for filling and decoration for Homemade Easter Cake:

  • 750 ml (1.58 pt) of heavy whipping cream for filling
  • 1 can 425 g (15 oz) of mandarin oranges in light syrup
  • 100 g (3.52 oz) of white chocolate premium baking bar
  • 60 g (2.11 oz) of bittersweet chocolate 60% cacao premium baking bar
  • 75 g (2.64 oz) of cherry preserves
  • 3 packages of Dr. Oetker “Whip it” (available in the international food section of most grocery stores or online)
  • 2 packages of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 60-80 g (2.11-2.82 oz) of pistachios finely ground OR chocolate sprinkles
  • vegetable shortening for smoothening the chocolate
  • candy shred green OR sugar sprinkles green (optional)
  • jelly beans in various colors (optional)

Ingredients for decoration homemade Easter Cake

Preparation of shortcrust pastry:

Mix the flour and baking powder and sift into a bowl. Add sugar and vanilla flavor and mix. Spread the cold but soft butter on top of the mixture and knead with your hands until the shortcrust is smooth.

Spread some flour on your work space and roll out the dough with a rolling pin about 3mm (0.11 inches). Cut out 12 bunnies, six bunnies shown from the right side and six bunnies shown from the left side. (Just turn the cookie cutter). Place the bunnies on a baking sheet (17 x 11 inches). Preheat the oven to 175°C-200°C (350°F-390°F) and bake on the middle rack for about 8-10 minutes. Take the bunnies out of the oven and place them on a cooling rack.

Spread the rest of the shortcrust pastry in a springform pan (10″ or 11″ in diameter). Make some holes with a fork into the dough. Bake the shortcrust on the middle rack in a preheated oven at 175°C-200°C (350°F-390°F) for about 15 minutes. Take the shortcrust out of the oven and open the ring of the springform immediately. Slide the shortcrust from the bottom of the baking pan onto a cooling rack and let it cool down.

Shortcrust for Homemade Easter Cake      

Preparation of the sponge cake:

Separate the egg yolks from the egg whites using an egg separator. Mix the egg yolks with hot water until frothy. Add the sugar, and your choice of vanilla flavoring of choice and mix until creamy. Beat the egg whites with a handheld mixer until stiff and place the beaten egg whites on top of the egg yolk mixture. Combine the flour, starch, baking powder, and cacao and sift over the eggs. Using a pastry blender or a large whisk, slowly fold the beaten egg whites and the flour mixture into the batter. Melt the butter and let it cool down. Add the butter slowly to the batter while mixing with a pastry blender or large whisk.

Fill the batter into a buttered springform pan the same size as you used for the shortcrust pastry (10″ or 11″ in diameter). Bake the sponge cake in a preheated oven at 175°C-200°C (350°F-390°F) on the middle rack for about 20 – 25 minutes. Take the sponge cake out of the oven and let it cool down.

Sponge Cake for Homemade Easter Cake      

Finishing and decorating the Homemade Easter Cake:

The Easter Cake is built with the shortcrust on the bottom, the sponge cake in the center and on top, and the bunnies as decoration.

      Preparation of Homemade Easter Cake

Cut the sponge cake in half horizontally. Melt the chocolate together with a knife tip of shortening in a bain-marie and brush the bunnies with the melted chocolate. Melt the white chocolate with a teaspoon of shortening in a bain-marie and brush the top of the sponge cake. Sprinkle the green candy shred or green sugar sprinkles on top of the white chocolate while the chocolate is still liquid. Let the chocolate dry.

                     Decoration of Homemade Easter Cake

Grind the pistachios finely in a coffee grinder. Place the mandarin oranges into a sieve to drain, keep the juice in a bowl. Pass the cherry preservative through a sieve.

To finish the cake place the shortcrust on a cake turntable stand. Spread the cherry jam onto the shortcrust. Place the bottom half of the sponge cake on top of the cherry jam covered shortcrust. 

Add vanilla sugar, and “Whip it” to the whipping cream and beat the cream until stiff. Add five tablespoons of the juice from the mandarin oranges to the cream, one tablespoon at a time and beat. Place 300 g — 10.58 oz of the whipped cream and place it in a separate bowl aside. It is for later use to decorate the sides and the top of the cake. Stir the drained mandarin oranges together with the rest of the whipped cream and spread this filling equally on the sponge cake (sitting on top of the cherry jam). Place the chocolate decorated top of the sponge cake onto the whipped cream filling.

Fill about 6-8 tablespoons of the whipped cream (you set aside) into a decoration bag to attach the bunnies and to decorate the top. Use the rest of the whipped cream to spread it on the sides. Place the ground pistachios or chocolate sprinkles in a piled line around the cake close to the edge of the cake. Use a straight spatula to lift the pistachios/chocolate sprinkles carefully, so they stick to the sides on the whipped cream (start from the bottom and work towards the top).

Finishing Homemade Easter Cake      

Place the cake on a serving plate before finishing the decoration on top. Use the whipped cream of the decoration bag to attach two bunnies on their heads (left and right side). Place the attached bunnies on a line of whipped cream in the center of the cake as shown in the picture below. Finish the decoration of the cake to your personal liking.

Homemade Easter Cake



Lemon Cake Roll Recipe

Lemon Cake Roll Recipe – Zitronenrolle

Lemon Cake Roll Recipe

This Lemon Cake Roll Recipe is easy to prepare following the step by step instructions below. Lemon Cake Roll is called Zitronenrolle in Germany

Ingredients for sponge cake for Lemon Cake Roll recipe:

  • 4 eggs XL
  • 4 tablespoons of hot water
  • 125 g (4.4 oz) of sugar
  • 1 package of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon extract
  • 75 g (2.64 oz) of all purpose flour
  • 50 g (1.76 oz) of Dr. Oetker Gustin OR corn starch
  • 1 teaspoon of baking powder

Ingredients Lemon Cake Roll Recipe

Ingredients for filling of Lemon Cake Roll:

  • 300 ml (10.14 oz) of heavy whipping cream
  • 100 g (3.5 oz) of confectioner sugar OR powdered sugar
  • 6 tablespoons of lemon juice freshly pressed
  • 1 envelope of Knox unflavored gelatin

Filling Lemon Cake Roll Recipe

Preparation of sponge cake for Lemon Cake Roll recipe:

Separate the eggs using an egg separator. Beat the egg yolks with hot water until frothy. Add the sugar, the vanilla flavor, and the lemon extract to the eggs bit by bit and beat until the egg mixture is creamy.

Use a different bowl to beat the egg whites until stiff. Place the egg whites on top of the egg yolk mixture. Mix the flour, starch, and baking powder and sift over the eggs. Use a pastry blender or whisk and gently fold the flour mix into the eggs — folding from the outside towards the center while turning the bowl slowly. Do not stir!

Spread the batter evenly on a baking sheet (size 17 x 11 inches) covered with baking paper. Bake the sponge cake in a preheated oven on the middle rack at 200°C (392°F) for about 12-15 minutes.

Sponge Cake for Lemon Cake Roll Recipe      

Take the cake out of the oven. Loosen the cake from the sides of the baking sheet with a knife. Flip the cake upside down onto a cooling rack that is covered with baking paper. Gently peel off the baking paper used for baking. Sprinkle some sugar onto the cake and cover with a new piece of baking paper. Flip the cake again with the baking paper and immediately roll the cake (I like to roll the long side, but you can also roll the short side) with the paper. Keep the cake in the rolled position for about 10 minutes and unroll the cake until it is flat again. Your cake is now ready to be filled.

Baking Lemon Cake Roll Recipe      

Preparation of filling for Lemon Cake Roll recipe:

Cut the lemons in half and press out the juice. Pass the juice through a sieve and set aside. Pour four tablespoons of water in a bowl, sprinkle the gelatin in the water and stir with a fork. Let the gelatin soak for about 5-10 minutes. Dissolve the gelatin in a bain-marie. Take the gelatin off the stove and stir the lemon juice into it. Let it cool down a little.

Beat the whipping cream in a bowl until almost stiff and add the powdered sugar or confectioner sugar to the cream. Add the gelatin/lemon juice mixture slowly to the whipped cream and beat until ingredients are combined and smooth. Spread the whipped cream mixture onto the sponge cake. Roll the sponge cake with the cream and place it in the refrigerator for about 3-6 hours to harden.

Bain-Marie for Lemon Cake Roll Recipe   Filling for Lemon Cake Roll Recipe   

Sprinkle confectioner sugar or powdered sugar on top of the cake and place the cake on a serving plate.

Lemon Cake Roll Recipe






Stuffed Peppers Recipe

Stuffed Peppers Recipe

Stuffed Peppers Recipe

Stuffed peppers recipe. The stuffed peppers are called gefuellte Paprikaschoten in Germany.

Ingredients for stuffed peppers recipe:

  • 6 bell peppers in different colors
  • 600 g (1.32 lb.) of ground beef
  • 2 eggs xl
  • 200 g (7.05 oz) of diced onions for meat filling
  • 2 teaspoons of mustard
  • 2 teaspoons of salt for meat filling
  • ½ teaspoon of pepper
  • ½ teaspoon of paprika

Ingredients for gravy:

  • 4 tablespoons of olive oil
  • 450 g (15.87 oz) of fresh tomatoes OR canned tomatoes peeled
  • 200 g (7.05 oz) of diced onions for gravy
  • 2-3 cloves of garlic
  • ½ teaspoon of paprika
  • 2 teaspoons of salt
  • 1 tablespoon of lemon juice
  • 2 tablespoons of sour cream OR crème frâiche
  • 1 l (1.05 qt) of water
  • 3-4 tablespoons of cornstarch

Ingredients Stuffed Peppers Recipe

Preparation of stuffed peppers recipe:

To prepare the meat filling for the bell peppers, mix the ground beef, diced onions, eggs, mustard, salt, pepper, and paprika using a handheld mixer.

Wash the bell peppers and dry them with a kitchen paper towel. Cut off the bottom of the bell peppers horizontally to create a lid. Clean the bell peppers inside and remove the seeds. Stuff the bell peppers with the meat filling, place the lid on top of the pepper, and secure with a toothpick. Set aside.

                      Preparation Stuffed Pepper Recipe

Peel the fresh tomatoes. To peel the fresh tomatoes, place them in a bowl. Use some boiling water to pour over the tomatoes. Let the tomatoes sit in the hot water for about one minute, take them out and it will be easy to pull off the skin. Dice the fresh or canned tomatoes.


Finishing of stuffed peppers recipe:

Heat the oil in a saucepan. Add the diced onions and garlic and roast them in the oil until transparent. Add the diced tomatoes and mix. Pour a little water into the saucepan before placing the stuffed peppers in it. Fill the saucepan with water until the peppers are covered. Bring to a boil, turn down the heat to medium low and let the peppers simmer for about 45-50 minutes.

Take the peppers out of the saucepan and place them on a plate. Pass the liquid from the saucepan through a sieve or a food mill. Make sure you have 1 l — 1.05 qt of liquid; if necessary add some water. To make the gravy, pour the liquid in a saucepan and bring it to a boil. Add the paprika, salt, lemon juice and crème frâiche or sour cream. Dissolve cornstarch in 3-4 tablespoons of water and add it to the gravy to thicken.

Place the stuffed peppers back into the gravy. Serve the peppers with rice or Oma’s homemade spaetzle

Stuffed Peppers Recipe

Mardi Gras King Cake Recipe

Mardi Gras King Cake Recipe

Mardi Gras King Cake Recipe

This is a Mardi Gras King cake recipe with a German twist. During the Carnival festivities the Germans always enjoy their doughnuts, in New Orleans during the Mardi Gras festivities there is the King cake with or without a little baby hidden.

Ingredients for Mardi Gras King cake recipe:

  • 750 g (1.65 lb.) of all purpose flour
  • 2 packages of dry yeast rapid rise
  • 4 tablespoons of sugar
  • 250 ml (8.45 oz) of milk
  • 125 g (4.4 oz) of butter
  • 1 ½ teaspoons of salt
  • 4 eggs size xl
  • ½ teaspoon of nutmeg
  • 2 tablespoons of oil
  • 1 egg yolk
  • 2 tablespoons of evaporated milk
  • 100 g (3.52 oz) of dark brown sugar
  • 2 teaspoons of cinnamon
  • 5 tablespoons of soft butter (for filling)

Ingredients King Cake Recipe

Preparation of Mardi Gras King cake recipe:

Mix flour, yeast, sugar, nutmeg, and salt in the mixing bowl of your stand mixer. Add lukewarm milk (25 seconds in the Microwave), melted butter, and the eggs. Start on low speed, mixing the ingredients into a dough. Brush a second bowl with oil and place the dough in the bowl. Brush the dough on top as well, before covering the bowl with a kitchen towel. Let the dough rise for about 2 hours.

Making Dough King Cake Recipe      

When the dough has doubled in size, sprinkle flour on a surface before placing the dough on the surface. Sprinkle flour on top of the dough and roll it to a square about 22 inches x 12 inches. Spread the soft butter onto the dough and sprinkle the cinnamon and dark brown sugar on top of the butter.

                     Preparation of King Cake Recipe

Roll the dough with the filling, make the roll into a ring and close the ring. Make sure you squeeze the dough roll on the two ends together to ensure the ring is fully closed/sealed. Place the ring either in a buttered coffee cake pan (11-inch) or around an empty tin can on a baking sheet covered with baking paper. The seam of the cake ring should face the bottom of the baking pans (see pictures below). Cover the cake and let it rise for another 20 minutes. Mix the egg yolk with the condensed milk and brush onto the dough. Make a few cuts on top of the dough.

Preheat the oven to 180°C – 190°C — 360°F – 375°F. Place the cake on the middle rack and let it bake for about 25 – 30 minutes. Take the cake out and flip it onto a cooling rack.

Finishing King Cake Recipe      

Decoration of the King cake:

To make the icing, mix three cups of confectioner sugar, 2 teaspoons of vanilla extract, and 6 tablespoons of water and mix until smooth. Spread the icing on top of the cake using a spoon and let it run along the cake. Sprinkle green, yellow, and purple decoration sugar on top of the icing to your liking.

Mardi Gras King Cake Recipe






Cheese Fondue Recipe

Cheese Fondue Recipe

Cheese Fondue Recipe

The cheese fondue recipe consists of Swiss cheese and Gruyere cheese. Depending on personal taste, good choices also are Parmesan, Romano, Gouda, Cheddar and Edamer. Whatever combination of cheese you choose it should add up to about 800 g – 1.76 lb. of cheese. The recipe serves about four people.

Ingredients for cheese fondue recipe:

  • 400 g (14.1 oz) of Emmenthaler Cheese
  • 200 g (7.05 oz) of Gouda or Edamer or Cheddar
  • 200 g (7.05 oz) Gruyere Cheese or Parmesan or Romano
  • 2 tablespoons of blue cheese (optional)
  • 400 ml (13.52 oz) of dry white wine
  • 2 cloves of garlic
  • 2 tablespoons of cherry liqueur
  • 1 pinch of white pepper
  • 1 pinch of paprika
  • 1 pinch of nutmeg
  • 2 tablespoons of cornstarch

Ingredients Cheese Fondue Recipe

Preparation of cheese fondue recipe:

Grate the cheese and set aside. 

Preparation Cheese Fondue Recipe

Peel the cloves of garlic and cut into halves. Rub the fondue pot on the inside with a half of the garlic. Add the white wine to the saucepan, heat it up and let it simmer. Gradually stir the cheese into the simmering wine to melt. Mix until smooth and add blue cheese and spices. Press the garlic through a garlic press into the cheese mixture.

Dissolve the cornstarch in the cherry brandy and stir it into the cheese. Remove the pot from the stove and place it on the stand over the burner. Serve the fondue with baguette, vegetables, and fruit. You could use Oma’s homemade baguette recipe

Cheese Fondue Recipe


Mustard Sauce Recipe

Mustard Sauce Recipe and hard boiled Eggs or poached Eggs

Mustard Sauce Recipe

This mustard sauce recipe is a good choice to combine with either hard boiled eggs or Oma’s poached eggs. The mustard used gives the sauce the flavor. Mustard sauce is called Senfsosse in Germany.

Ingredients for mustard sauce recipe:

  • 3 tablespoons of butter
  • 150 g (5.29 oz) of chopped onions
  • 1 cube Knorr vegetable broth
  • 350 ml (11.83 oz) of water
  • 250 ml (8.45 oz) of milk
  • 130 g (4.58 oz) of mustard (I used Grey Poupon)
  • ½ teaspoon of white pepper
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 2 tablespoons of cornstarch

Ingredients Mustard Sauce Recipe

Preparation of mustard sauce recipe:

Chop the onions using a food shopper or cut dices with a sharp knife. Melt the butter in a saucepan add the onions and cook until transparent. Add the mustard and stir until all ingredients are combined. Place the vegetable cube into the water and heat up in the microwave until the cube is dissolved. Pour into the mustard mixture. Add the milk, sugar, pepper and salt and let it cook for about 10 minutes on low heat.

 Preparation Mustard Sauce Recipe 

Take the sauce off the stove and pour it into a blender or use a blender stick or pass it through a sieve. Bring it back to a boil again. Dissolve the cornstarch in about 2-3 tablespoons of water and thicken the sauce to your likes. Add 6 hard boiled eggs to the sauce. You also could dice the eggs or cut them into slices before adding to the sauce. 

Finishing Mustard Sauce Recipe

The mustard sauce can be served to fish and meat as well. You also could add chopped dill or parsley to it, to give it a particular flavor. Serve the mustard egg sauce with potatoes sprinkled with parsley. The recipe serves about 4 people.

Mustard Sauce Recipe

Zigeuner Schnitzel Recipe

Zigeuner Schnitzel Recipe – also known as Balkanschnitzel or Paprikaschnitzel

Zigeuner Schnitzel Recipe – Paprikaschnitzel

The Zigeuner Schnitzel Recipe – Paprikaschnitzel can be made with pork meat or veal. You can bread the meat slices or just cover it with spiced flour before frying. It is a personal choice, and both versions are right. The gravy is consisting of peppers and onions, enriched with tomatoes or tomato paste and spices. The name of the Zigeunerschnitzel is politically incorrect, and many German restaurants call it either Balkan Schnitzel or Paprika Schnitzel. This recipe serves about 6-8 people.

Ingredients for meat of Zigeuner Schnitzel Recipe – Paprikaschnitzel:

  • 1 kg (2.2 lb.) of veal cutlets or boneless pork loin chops
  • 1 cup of plain bread crumbs
  • ½ cup of flour
  • 2 eggs size xl
  • 1 ½ teaspoons of salt
  • ½ teaspoon of pepper
  • ½ teaspoon of paprika
  • vegetable oil for frying the schnitzel

Ingredients for gravy:

  • 1 teaspoon of salt
  • 3 tablespoons of oil
  • 300 g (10.58 oz) of onions
  • 3 garlic cloves
  • 160 g (5.64 oz) of red pepper
  • 100 g (3.52 oz) of green pepper
  • 100 g (3.52 oz) of orange or yellow pepper
  • 1 teaspoon of paprika mild
  • ½ teaspoon of paprika hot
  • 3 tablespoons of tomato paste
  • 200 ml (6.76 oz) of dry white wine 
  • 600 ml (1.26 pt) of water 
  • 2 cubes of Knorr vegetable bouillion
  • 2-3 tablespoons of corn starch

Ingredients Zigeuner Schnitzel Recipe

Preparation of meat for Zigeuner Schnitzel Recipe – Paprikaschnitzel:

Wash the meat under running water and dry with a paper kitchen towel. Pound meat slices between plastic wrap using a meat tenderizer. On a large plate mix flour with pepper, salt and paprika. Beat the eggs in a soup plate. Have a third plate for the bread crumbs. Dip schnitzel on both sides first in the spiced flour, then in the eggs and finally into the bread crumbs.

Heat up the oil and fry the schnitzel for about 3-5 minutes on both sides over medium heat. Take the schnitzel out and place them on a cooling rack covered with paper towel to absorb some of the oil. Move the schnitzel to a plate and keep them warm.

Preparation Meat Zigeuner Schnitzel Recipe  

Preparation of gravy for Zigeuner Schnitzel Recipe – Paprikaschnitzel:

Wash the peppers, clean the seeds out and cut into strips. Peel onion, cut into quarters and cut strips. Dice the garlic cloves.

Preparation Gravy Zigeuner Schnitzel Recipe

For the gravy heat up the oil in a large saucepan. Add onions and garlic and fry until transparent. Mix the peppers into the onions and stir thoroughly. Add the tomato paste, mix with the ingredients and fill up with the wine. Spice it with paprika and salt and pour the vegetable broth into the saucepan. Bring it to a boil turn the heat back to low and let it cook for about 15 minutes. 

 Cooking Gravy Zigeuner Schnitzel Recipe 

Dissolve cornstarch in about two tablespoons of water and thicken the gravy to your likes. If necessary spice up the sauce a little more with salt. You could serve the Zigeunerschnitzel – Paprikaschnitzel with Oma’s homemade spaetzle, rice or even French fries.

Zigeuner Schnitzel Recipe




Liver Dumplings Recipe — Leberkloesse or Leberknoedel

Liver Dumplings Recipe

A German Liver Dumplings Recipe. The Liver Dumplings consist of liver, pork fat, onions, bread, herbs, and spices. Liver Dumplings are called Leberkloesse or Leberknoedel in Germany.

Ingredients for Liver Dumplings Recipe:

  • 350 g (12.34 oz) of beef liver OR calf liver
  • 150 g (5.29 oz) of cured salt pork OR pork belly
  • 1 old roll OR slice of baguette in the size of a roll (80 g — 2.8 oz)
  • 300 g (10.58 oz) of diced onions
  • 125 g (4.4 oz) of plain bread crumbs
  • 300 ml (10.14 oz) of milk
  • 2 egg yolks XL
  • 1 cup of chopped parsley
  • 1-2 teaspoons of salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of ground nutmeg
  • 1 teaspoon of marjoram leaves

Ingredients liver dumplings recipe

Preparation of Liver Dumplings:

Heat the milk in the microwave for about 40 seconds. Place the roll or bread in the milk to soak. Make sure you turn the roll/bread from time to time.

Wash the liver under running cold water and dry it with a paper kitchen towel. Make sure you remove any veins, before cutting into pieces. Peel the onion and cut it into chunky pieces. Remove the rind of the salt pork or pork belly and cut the meat into chunky pieces. Grind liver, pork, and onion with either a manual or an electrical meat grinder and mix well.

Wring the water out of the roll and add it the liver mixture. Add chopped parsley, egg yolks, bread crumbs, and spices to the mix. Use a handheld electric mixer to beat the ingredients until they are well combined. Cover the dumpling dough and let it rest for about one hour in the refrigerator.

   Preparation liver dumplings recipe   

Finishing of the Liver Dumplings Recipe:

Bring about two quarts of beef broth to a boil. Portion the dumplings with a tablespoon, form them into small balls with wet hands and drop them in the boiling broth. Turn the heat down and let the dumplings simmer until they float to the surface. The water should simmer gently. Once the dumplings are floating on the surface, it takes another ten minutes, until they are ready.

Cooking liver dumplings recipe

You can also serve these traditional Liver Dumplings in Oma’s homemade Beef Broth or Beef Soup. 

Liver Dumplings Recipe


Classic German Cream Puffs Recipe

Classic German Cream Puffs Recipe – Windbeutel

Classic German Cream Puffs Recipe

This classic German cream puffs recipe is easy to prepare. Made with a choux pastry and filled with whipped cream. Tastes delicious. Cream puffs are called Windbeutel in Germany.

Ingredients for classic German cream puffs recipe:

  • 250 ml (8.45 oz) of water
  • 50 g (1.76 oz) of butter
  • pinch of salt
  • 150 g (5.29 oz) all purpose flour
  • 2 ½ tablespoons of Dr. Oetker Gustin or corn starch
  • 4 eggs size xl
  • pinch of baking powder
  • 473 ml – 500 ml (1pt – 1.05 pt) whipping cream
  • 2 packages of Dr. Oetker Whip it (stabilizer for whipping cream)
  • 2 packages of Dr. Oetker vanilla sugar or 2 teaspoons of vanilla extract
  • powdered sugar

Ingredients classic German cream puffs recipe

Preparation of choux pastry of classic German cream puffs recipe:

Bring water, butter, and salt in a saucepan to a boil. Turn the heat back to medium and add flour mixed with Gustin or corn starch to it. Stir with a wooden spoon until the ingredients form a ball. Place the dough in a mixing bowl and let it cool down.

Add eggs to the dough one at a time and mix using a handheld electric mixer. When the dough is smooth add the baking powder and mix well. Let the dough rest for about 10 minutes.

Choux pastry classic German cream puffs recipe

Fill the dough in a decorating bag using a large star tip and form the cream puffs on a baking sheet lined with baking paper. You also could use a spoon to form the pastry. Make sure to leave enough space between the puffs.


Place a bowl of water on the bottom of the oven. Preaheat oven at 200°C-210°C — 392°F-410°F. Place the baking sheet on the middle rack and bake for about 25-30 minutes. DON’T open the door of your oven during baking time.

Take the pastry out of the oven and place on a cooling rack. Immediately cut the top and let them cool out.

Whip the cream adding the vanilla sugar and Whip it to it until stiff. Fill a decoration bag connected to a tip with the whipped cream. Fill the pastry with it and cover with the top. Dust the Windbeutel with powdered sugar.

Finishing classic German cream puffs recipe 

The Windbeutel are ready for serving. You could add some fruit to the pastry. This recipe makes about 10-12 cream puffs.

Classic German Cream Puffs Recipe