Traditional German Semolina Dumplings

Traditional German Semolina Dumplings – Griesskloesschen or Griessnockerl

Traditional German Semolina Dumplings

These traditional German Semolina Dumplings are easy to prepare. You can find semolina at Walmart, Whole Foods and in several grocery stores in the aisle with Italian food. This recipe serves about 6-8 people.

Ingredients for traditional German Semolina Dumplings:

  • 250 ml (8.45 oz) of milk
  • 2 tablespoons of butter
  • 100 g (3.52 oz) of semolina 
  • 2 eggs XL
  • ½ teaspoon of salt
  • ¼ teaspoon of ground nutmeg
  • 1.89 l (2 qt) of beef broth

Ingredients for Traditional German Semolina Dumplings

Preparation of traditional German Semolina Dumplings:

Mix milk, butter, salt, and nutmeg in a saucepan. Heat the mixture up on the stove until it boils. When the butter is melted, add the semolina to it. Boil the milk mixture while constantly stirring with a whisk. The dough for the dumplings is ready when the ingredients are combined into a ball. It takes about 3-4 minutes. Remove from the stove and let it cool down. Add eggs and stir with a whisk until the dough is smooth. Let the dough chill for about 15 minutes in the refrigerator.

Preparation of Traditional Geman Semolina Dumplings      Finishing Semolina Dumpling Soup Recipe

Finishing traditional German Semolina Dumplings:

Bring the beef broth or Oma’s homemade Beef Broth or Beef Soup to a boil. Using two teaspoons form the dough into dumplings (small balls). Portion with one teaspoon and slide the dumplings with the second teaspoon in the boiling water. You can form little balls with your hands. Wet your hands to avoid the dough sticking to your hands.

Place the dumplings in the boiling soup or broth. Turn the heat down and let the dumplings simmer for about 10 minutes or until they float to the top of the soup or broth.

Your Semolina Dumplings are ready to be served.

Traditional German Semolina Dumplings

Poached Egg Recipe

Poached Egg Recipe — Verlorene Eier Rezept

Poached Egg Recipe

To prepare the Poached Egg Recipe can be a challenge. If the water is too cold, the egg yolk will separate from the egg white. If the water is too hot, the egg whites will harden too fast. It takes a little practice to make a perfect poached egg. The Poached Eggs are called Verlorene Eier in Germany.

Ingredients and kitchen tools for Poached Egg Recipe:

  • frying pan OR pot with top and a with a wide opening
  • cups or small glass bowls
  • whisk
  • skimmer
  • paper kitchen towel
  • eggs (about two eggs per person)
  • water
  • 2 tablespoons of white wine vinegar

Ingredients Poached Egg Recipe

Preparation of Poached Eggs:

Fill the frying pan or pot with water about 5cm — 2in. Add vinegar to the water and bring it to a boil.

In the meanwhile prepare the eggs. Place the eggs in the cups, one cup per egg. When the water boils, turn the heat down to medium. Stir with a whisk in circles to create a whirlpool. Carefully slide the egg from the cup into the whirlpool. Continue, until you have used all the eggs. Cover the pot and turn the heat down so the water simmers. After about three minutes, the eggs are ready. Take them out with the help of a skimmer spoon and place the eggs on a paper kitchen towel to dry.

   Preparation Poached Egg Recipe   Finishing Poached Egg Recipe

Poached eggs are a favorite for breakfast and often served with bacon. Poached eggs are also an excellent topping for salads or meat or on top of Oma’s Meat Patties-Frikadellen.

Poached Egg Recipe

 

Homemade Buttermilk Bread

Homemade Buttermilk Bread – The crisp crust makes it so good.

Homemade Buttermilk Bread

This Homemade Buttermilk Bread is baked in a loaf pan. Inside light, the crust is crisp, and it almost tastes like a sourdough bread. 

Ingredients for Homemade Buttermilk Bread:

  • 190 ml -200 ml (6.42 oz – 6.76 oz) of water
  • 190 ml-200 ml (6.42 oz – 6.76 oz) of vitamin D whole buttermilk
  • 1 package of dry yeast rapid rise
  • 1 ½ teaspoons of salt
  • 2 tablespoons of sugar
  • 2 tablespoons of oil
  • 500 g (1.1 lb) unbleached all purpose flour (I used King Arthur)

Ingredients for Homemade Buttermilk Bread

Preparation of Homemade Buttermilk Bread:

Mix water with buttermilk, warm it up in the microwave for about 35-40 seconds and pour into the mixing bowl. Add the oil to it. In a separate bowl mix the flour, sugar, yeast, and salt and stir the ingredients with a spoon. Add to the mixing bowl. Knead the ingredients with the kneading hooks of a handheld electric mixer or a stand mixer. Start on low speed and turn it up only to 4 or 5. Knead for about 10 minutes. The dough is ready, when it is smooth and feels like a chewing gum.

   Preparation Buttermilk Bread Recipe   

Place the dough in a bowl covered on the bottom with some flour. Cover the bowl and let the dough rise for about 1 ½ – 2 hours or until the dough has doubled. Knead the dough again using your hands.

Dough Buttermilk Bread Recipe                     Finishing Buttermilk Bread Recipe

Preparation for baking the Buttermilk Bread:

To prepare the bread for baking you need a loaf pan, butter, plain bread crumbs, one egg yolk, 2 tablespoons of evaporated milk, and a bowl or saucepan with water.

Baking Homemade Buttermilk Bread

Sprinkle plain bread crumbs into a buttered loaf pan. Make sure the sides and bottom of the pan is covered. Remove the loose crumbs. Fill the dough evenly in while pushing the dough with floured fingertips. Cover the pan and let the dough rise for another 15-20 minutes. Make a cut in the center on top of the dough lengthwise. Beat the egg yolk and two tablespoons of evaporated milk with a fork. Brush the top of the bread with the mixture.

Preheat the oven to 180°C-190°C (356°F-375°F). Have a bowl or saucepan with water on the bottom of your oven. Place the bread on the middle rack and bake for about 35-40 minutes.

Finishing Buttermilk Bread Recipe

After 20 minutes and after 30 minutes, brush the bread again with the egg/milk mixture. When finished baking, let the bread cool down on a cooling rack.

Serving Homemade Buttermilk Bread

 

German Pancake Soup

German Pancake Soup – Flädlesuppe, Frittatensuppe

German Pancake Soup

The German Pancake Soup is called Flädlesuppe in Germany and Frittatensuppe in Austria. A beef broth topped with sliced pancakes. Serves about 6-8 people.

Ingredients for German Pancake Soup:

  • 150 g (5.29 oz) of all purpose flour
  • 200 ml (6.76 oz) of milk
  • 3 eggs size XL
  • 1 tablespoon of sparkling water
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of nutmeg
  • 1.89 l (2 qt) of beef broth 

Ingredients German Pancake Soup

Preparation of German Pancake Soup:

In a bowl mix milk, eggs, sparkling water, salt, black pepper and nutmeg using a whisk. Add the sifted flour to it and mix until smooth.

In a nonstick skillet, heat up the oil over medium-high heat. Use a ladle to add the batter to the skillet. Swirl the pan to form a pancake. Fry about three minutes until the pancake has browned. Flip the pancake and continue until the other side has browned. Place the pancakes on a plate.

Batter German Pancake Soup  Preparing German Pancake Soup 

Roll the pancakes and cut into strips about 5 mm wide. Heat up the broth, add the pancakes and sprinkle some spring onions to the broth.

                     Finishing German Pancake Soup

You also could use the pancakes to top Oma’s homemade Beef Soup or Oma’s Beef Broth

Serving German Pancake Soup

 

Homemade Breakfast Rolls

Homemade Breakfast Rolls, just the way they should be!

Homemade Breakfast Rolls

The Homemade Breakfast Rolls are easy to prepare. All it takes is some understanding of how to work the dough. The kneading of the dough is very important. Make sure the dough is moist but not sticky. Breakfast Rolls are called Fruehstuecksbroetchen in Germany.

Ingredients for Homemade Breakfast Rolls:

  • 750 g (1.65 lb) of all purpose flour unbleached (I used King Arthur Flour available Whole Foods, Walmart, Safeway)
  • 2 packages of yeast rapid rise
  • 2 teaspoons of salt
  • 500 ml (0.52 qt) of warm water
  • 2 tablespoons of sunflower oil OR vegetable oil for brushing the rolls (optional)
  • poppy seeds (optional)
  • sesame seeds (optional)

Ingredients Homemade Breakfast Rolls

Preparation of Homemade Breakfast Rolls:

Mix the flour, salt, and yeast in your mixing bowl with a spoon. Warm up the water (lukewarm) and pour it over the flour while mixing. Using your handheld mixer or your stand mixer with the kneading hooks, start on low/medium speed and knead the dough. (For bread/roll dough I prefer a stand mixer). Stop the mixer at regular intervals and scrape any dough stuck on the sides of the bowl, making sure all your dough is combined. Knead the dough until it is smooth and does not stick to the walls of the bowl. This could take several minutes even with a stand mixer.

Sprinkle some flour on the bottom of a bowl and place your dough in the bowl. Cover the bowl with a kitchen towel and leave it to rise for about one hour or until the dough has doubled in size.

preparation easy breakfast rolls recipe   Dough easy breakfast rolls recipe   

Place a kitchen towel on your working surface and sprinkle some flour on it. Knead your dough again by hand and roll it to cut about 15 pieces each 80 g — 2.82 oz in weight. Roll the pieces between your hands or at the surface to form balls. Knead each of the pieces between your hands forming balls. Place the balls on a floured towel, cover with a second towel and let them rise for about 10-15 minutes. 

Forming dough easy breakfast rolls recipe                      

Brush the rolls with some water and sprinkle with poppy seeds or sesame seeds. Place them on a baking sheet covered with baking paper. Allow sufficient space in between each roll. You can use a Kaiser Roll Stamp to cut the rolls on the top. 

Baking easy breakfast rolls recipe      

How to bake the Breakfast Rolls:

Preheat your oven to 230°C – 450°F. Fill a cast iron saucepan or a heat resistant glass or ceramic casserole form half full with water. Place it on the bottom of your oven. Place the rolls on the middle shelf and bake them for about 15 minutes or until they have browned on top.

Turn the heat down to 190°C-375°F. Take the sheet out of the oven to brush the rolls with a little oil or water. Make sure the oil does not run. If you have no toppings on your rolls, sprinkle some flour on the top. Place the sheet back in the oven and continue baking for 10-15 more minutes. Take the rolls out of the oven and place them on a cooling rack. 

Serving suggestion: Serve the rolls with Oma’s Homemade Quark.

Serving Homemade Breakfast Rolls

 

Homemade Quark Recipe

Homemade Quark Recipe – so easy to make!

Homemade Quark Recipe

There are different ways of preparing Homemade Quark. I tried several variations using different  ingredients, but below is the recipe I like best. Quark has a great flavor and consistency. This Homemade Quark Recipe is prepared with milk and buttermilk. It makes about 400g – 450g (14.1oz – 15.87oz) of quark.

Ingredients for Homemade Quark Recipe:

  • 1 l (1.05 qt) of whole milk
  • 500 ml (16.9 oz) of buttermilk (do not use low fat buttermilk)

Ingredient homemade quark recipe

Preparation of Homemade Quark:

Use a Pyrex dish with a glass lid. Pour in the whole milk and mix in the buttermilk. Cover with the lid and let it stand for about two days at room temperature. Preheat the oven to 35°C – 100°F.

Take the lid off the glass dish and place the mixture on the lowest rack of your oven for about two hours. Take it out of the oven. Place a sieve on a bowl large enough for the milk mixture. Line the sieve with a cheesecloth or a kitchen towel (which I prefer) and pour the milk mixture into the sieve (see picture). 

If your oven temperature does not go as low as 35°C – 100°F, place the glass dish with the milk mixture for about two hours in warm water. Use a thermometer to check the temperature. When the water cools down, fill it up with more warm water until the water has reached the recommended temperature again. Sieve the mixture as described above.

 img_7825   img_7829   Making homemade quark recipe

Lift the corners of the cheesecloth or kitchen towel and twist them until you have kind of a sack. Make sure not to press too hard because the quark will come through. Let the quark drain for about two hours. If the quark is too dry, add some of the whey back into it. If it is too wet, let it drain a little longer. You can also add some whipping cream to the finished quark. Your quark is ready to be chilled in the refrigerator.

img_7953   img_7955   img_7959

You can serve the quark in the morning for breakfast. Spread it on your toast and top with your favorite marmalade or jam or add some fruits to it. Add chives and salt to serve it with boiled potatoes. Quark is also great to use it in cheesecakes or Oma’s Vanilla Cheese Pudding dessert.

Homemade quark recipe

 

 

 

Authentic German croquettes Recipe

German Croquettes Recipe – Kroketten are a tasteful fried potato side dish

German Croquettes Recipe

This German Croquettes Recipe is easy when following the step-by-step instructions. A Croquette is a potato roll covered in breadcrumbs and fried. This is a good side dish.

Ingredients for German Croquettes Recipe:

  • 750 g (1.65 lb) of small potatoes
  • 2 egg yolks
  • 2 egg whites
  • 5-6 tablespoons of potato starch
  • 30 g (1.05 oz) of soft butter
  • 1 teaspoon of salt
  • ½ teaspoon of ground pepper
  • ½ teaspoon of ground nutmeg
  • plain bread crumbs
  • vegetable oil for frying

Ingredients German Croquette Recipe

Preparation of German Croquettes:

Bring the potatoes to a boil in a saucepan. Let them cook for about 15 – 20 minutes. Place the potatoes in a colander and rinse under cold water. Peel the potatoes and press them through a potato ricer (potato press) while they are still warm. Let the potatoes cool down completely.

Potatoes German Croquette Recipe                     Potatoes German Croquettes Recipe

Separate the eggs with an egg divider. Keep the egg whites in a small bowl and add the yolks to the potatoes. Add soft butter, potato starch, salt, pepper, and nutmeg to the potatoes and mix the ingredients with a handheld mixer using the kneading hooks. Let the potato dough rest for about ½ hour. If the dough is too sticky, add more potato starch.

Use about one tablespoon of dough to form little rolls (croquettes) about 5cm — 2in long with wet hands. Flatten the ends of the croquettes to ensure the rolls have an even thickness. Place the croquettes on a plate. Beat the egg whites slightly with a fork. Spread the breadcrumbs on another plate. Roll the croquettes in the egg whites and then in the breadcrumbs and place them on a plate next to the stove.

img_7764   img_7766   Preparation German croquettes recipe

Frying of the croquettes:

Heat up the oil in a saucepan, but make sure it is not too hot. Use enough oil to enable the croquettes to float in the oil. Fry them until they are golden brown. Remove the croquettes from the saucepan using a spider strainer and place them on a cooling rack covered with a paper kitchen towel.

img_7778   img_7782   img_7785

Serving suggestions: As a side dish to steaks or to Oma’s Cordon Bleu.

Homemade German croquettes Recipe

 

 

Homemade Pretzels

Homemade Pretzels with an Oma twist. Here’s a step-by-step recipe to keep you in the loop.

Homemade Pretzels!

The Homemade Pretzels have been an integral part of German baking for centuries. They are called a Brezel where I come from. They are delicious, especially when combined with any of the traditional main dishes you can find on TheOmaWay.com. As a bread, side dish, or snack, these pretzels are great with your favorite mustard or German-style beer. The soda lye treatment (see below) gives the pretzel that smooth, shiny, darken-crust texture and distinct flavor. Oktoberfest and beyond, it is fun and easy to make these twisted treats. Try them!

Ingredients for Homemade Pretzels:

  • 500 g (1.1 lb.) of flour, all-purpose 
  • 1 package of yeast, rapid rise
  • 1 ½ tablespoons of sugar
  • 4 tablespoons of butter, melted 
  • 300 ml (10.14 oz) of water, lukewarm (for dough)
  • 1 ½ l (1.58 qt) of water (for lye)
  • 1 ½ teaspoons of salt (for lye)
  • 2 tablespoons of baking soda (for lye)
  • 1 – 2 tablespoons of coarse salt

Ingredients homemade pretzels

Preparation of Homemade Pretzels:

Sift the flour into the mixing bowl of your stand mixer with a kneading hook attached. Add sugar and yeast to it and mix with a spoon. Melt the butter and add it to the lukewarm water. Start kneading the dough adding the butter water mixture little by little. Knead for about six minutes on low speed. If you use a handheld electric mixer, mix the dough with the kneading hooks for about 10 minutes.

Place the dough in a bowl covered with flour on the bottom. Cover the bowl with a kitchen towel and it let the dough rise for about one hour or until the dough has doubled. Take the dough out of the bowl and knead with your hands. Form a long roll with the dough and cut it in about 12 even pieces, about 70 g — 2.5 oz. 

Preparation Homemade Pretzels      

Roll each of those 12 cut pieces into rolls of about 20 inches each. The rolled dough should be thicker in the middle and thinner towards the ends (as thick as a pencil). Continue to form the pretzel as shown below. 

IMG_7302   IMG_7303   photo 15

Preparation of the soda lye:

Fill a saucepan with the water, add 1 ½ teaspoons of salt and bring to a boil. Remove the pan from the stove and slowly and carefully add the baking soda to the salt water while stirring. The baking soda will bubble, so make sure that your saucepan is high enough. Bring the liquid back to boil again. Carefully dip the pretzels into the lye leaving them no more than 30 seconds. Make sure the pretzels are dipped completely into the water.  

Remove the pretzels from the soda lye with a skimming ladle and place them on a cooling rack covered with baking paper. If necessary dry the pretzels with some paper kitchen towel. Make a cut in the thicker part of the pretzel and sprinkle sprinkle with coarse salt. 

IMG_7308   IMG_7310   Baking Homemade Pretzels

Baking the pretzels:

Place the pretzels on a baking sheet covered with baking paper. Leave the pretzels to rise for about 15-20 minutes before baking.

Preheat the oven at 180°C-190°C — 356°F- 375°F. Bake the pretzels for about 15-20 minutes  using the middle rack. Once you take the homemade pretzels out of the oven, place them on a cooling rack.

You can serve the homemade pretzels with Oma’s Obatzda, a traditional cheese butter spread.

Homemade Pretzels

German Sauerkraut Recipe

German Sauerkraut Recipe a famous side dish known worldwide

German Sauerkraut Recipe

In America, German Sauerkraut is often thought of as a condiment on top of hot dogs or bratwurst. In Germany however, in the Alsace Region of France, and in several Eastern European countries, the Sauerkraut is more than a condiment or side dish, it is the main dish! The first step into taking the German Sauerkraut Recipe seriously is the use of its secret ingredient, the juniper berries. Get ready to prepare this easy and amazing recipe!

Ingredients for German Sauerkraut Recipe:

  • 800 g (1.7 lb.) of American Sauerkraut OR 810 g (28.6 oz) of Hengstenberg Mildessa Sauerkraut (available in select grocery stores)
  • 200 g (7 oz) of salt pork OR 2 tablespoons of lard
  • 3-4 tablespoons of white wine
  • 1 medium-size onion (about 160 g – 5.64 oz)
  • 3-4 bay leaves
  • 5-6 juniper berries
  • 4 whole cloves
  • 1-2 apples depending on size

Ingredients German Sauerkraut Recipe

Preparation of American Sauerkraut for German Sauerkraut Recipe:

Place the Sauerkraut in a bowl. Add cold water and drain. Cut the salt pork in small pieces and roast them in a roasting pot until the fat has melted. If you use the lard, melt it until it becomes liquid. Dice or chop the onion and roast it in the melted salt pork or lard until they are transparent. Add the drained sauerkraut and the wine to the onions and mix well. Add just enough water to cover the sauerkraut.

Peel the apple(s), cut in quarters and take the core out. Cut the quarters three times lengthwise and then into slices. Add the apples, bay leaves, juniper berries and cloves to the Sauerkraut, mix well and bring to a boil. Turn the heat down to medium medium-low and let the Sauerkraut simmer for about 45 minutes.

If the water level goes down, do not refill. Instead, stir the Sauerkraut every once in a while so that the Sauerkraut won’t burn. When finished cooking, take it off the stove and remove cloves, bay leaves, and juniper berries using a fork.

Preparation of German Sauerkraut Recipe      

Preparation of the German Sauerkraut:

If you are using the German “Henstenberg” Sauerkraut, you do not need to wash it. Once you have roasted the onions in the melted pork fat or lard, as described above, place the content of the can with German Sauerkraut into the roasting pan. As the German Sauerkraut is already made with wine, you do not need to add wine. Apart from this, the preparation for the German Sauerkraut is the same as for the American Sauerkraut.

Serve the Sauerkraut with bratwurst, franks, winers or Oma’s homemade pork roast.

 

German Sauerkraut Recipe

German Potato Salad

German Potato Salad – Kartoffelsalat

German Potato Salad

This famous German side dish may be prepared in a multiple of ways and there is a large selection of recipes. It all depends on the region and the family’s tradition. The German Potato Salad may be served cold or warm. 

Ingredients for German Potato Salad:

  • 1 kg (2.2 lbs) of small potatoes
  • ⅛ l (½ cup) clear beef broth OR Maggi Klare Bruehe clear in a jar
  • 1 cup of diced onions
  • 3 tablespoons of vegetable oil
  • 3 tablespoons of vinegar OR Hengstenberg Seasoned Vinegar
  • 2 to 3 tablespoons of mayonnaise
  • 4 hard boiled eggs
  • 4 – 5 pickles OR Hengstenberg Crunchy Gherkins
  • salt
  • pepper

Ingredients German Potato Salad Recipe

Preparation of German Potato Salad:

Wash the potatoes and cook them for about 16-18 minutes (depending on size of potatoes) in a pot of water. The water should cover the potatoes. After cooking, take the potatoes out of the pot and drain them under cold water in a colander. Peel the potatoes while warm, it is easier. Let cool down. When ready, cut the potatoes in thin slices and place in a large bowl. Heat up beef broth and pour it over the potatoes. Let it all soak for about one hour. Be sure to check from time to time, to make sure the potato slices are evenly mixed in the broth.

Add the diced onions, diced or cut pickles, chopped hard boiled eggs, vinegar, oil, and mayonnaise. Mix your German Potato Salad well. Add salt and pepper to your liking. 

Preparation German Potato Salad                     

The German Potato Salad is always a welcome side dish at pot luck dinners and for parties. You can also serve it with Oma’s grilled German Hamburgers or just with different kinds of sausages.

German Potato Salad