À la Dankertier

This is a simple and fast version of the classic (yeast) German plum cake. We have made it already quite a few times. It has been great help to get through all the plums we harvested at a friend's house! The original is here . Butter a 26cm (10 in) round spring form and preheat the oven to 180C (350F). Cream 50g of soft butter with 50g of sugar . Add one egg and beat. In another bowl, mix 150g of flour and 5g (1+1/4 teaspoon) of baking powder . Mix with the wet ingredients, add 125ml of buttermilk *** and mix well until smooth. Spread into the cake form. Half and de-stone 500-600g of washed plums and spread over the dough in the form. They should be lightly tucking vertically so they are sticking out. Plums can be fresh or frozen/unfrozen (water removed). Use enough to cover the surface. Bake in the oven for 25 minutes. During that time, prepare the crumble by mixing 50g of flour , 35g of grounded almonds , 1/2 teaspoon of cinnamon and 35g of sugar . Add 50g of cold...

This recipe is simple and straight forward - and on top of this even delicious. My mom used to make cabbage roulades not just cooked (in water), but nicely fried on top of this to release the delicious sweet taste of the cabbage (I hope one day I put the original here). This makes it incredible good, but also needs to roast slowly since you don't want to burn it and you need to know exactly how much spices you'll need, because spicing after is almost impossible and you risk to get a bland food... So my mom came up with this "fake" solution: instead of making rolls you simply cut everything small and fry it together in the pan. If you think it's not spicy enough at, you can always add more. For 4-6 portions separate 500g of minced meat and cut about 1kg of cabbage in 2x2cm large pieces. Heat up some vegetable oil in a big pan, add meat and cabbage and start roasting it slowly while stirring it often. When it softens start adding about 2tsp. salt, 2tsp. groun...

This is a nice little recipe my mom used to make when I was young (and still today, of course). I preferred it to hash browns, which both go with some apple sauce pretty well as a complete lunch in Germany. Maybe it was just the texture or simply the extra sugar, but I kind of missed them after I've been for the first few month in Sweden, so it became the first German recipe I made here. Traditionally it's made from left over potatoes, but you can also cook them fresh and let them cool down. You simply start by grating 500g cooked, cold and peeled potatoes (when you start with hot ones, you'll know why they should be cold ;) ). Mix this with 250g quark (kvarg or fromage blanc) 75g flour 50g sugar 1ts vanilla sugar some raisins and lemons zest Make a smooth dough and add flour if necessary, so it's not sticky. Then you can start to form palm-sized paddies. Fry them on both sides in hot oil or butter until golden brown. Put on a plate, add sugar and cinnamon and...

I really love roulades. It was one of the first "German" recipes I made, when I came to Sweden. They just need a few ingredients, some cooking time and they taste amazing. You can vary the filling as you want, so I will post follow-ups with different styles. And if you make a bunch of them at once, it doesn't take longer, you can simply freeze them and have a quick lunch for the next day... Basic recipe: To start you need some fresh topside or any other tender beef . You can buy them prepared, that means cut in a few millimeter flat and 20-30cm long stripes. Now you just need to fill them. For fancy fillings see below, but here comes the truly good, only original: Put them flat out on the counter, salt and pepper them and spread a spoon of mustard on. Scatter some chopped bacon and onions on he mustard and roll them up. To fixate them, especially while cooking, use a toothpick or cocking string. Put all in a hot pan on medium heat and let them fry slowly. Turn them...

When I studied in Dresden, this was one of my favorite meals in the university canteens. Although it was served every once in a while in different canteens, only one of them was able to make them really, really well (Neue Mensa ;) ). Fortunately, the union posted the recipe on their website .I didn't cook it in a while, almost two years, but recently I got somehow reminded and thought: That was so delicious, you have to redo this - and show it to Sophie ;)". First I was afraid, because she is not a big fan of cabbage, but when she tasted it the first time, she almost couldn't stop herself from eating the whole load at once. The ingredients and steps are super simple, just the cabbage needs some time to cook. Cut 100g bacon and 100g onion in small dices and fry them in a big pan. Meanwhile cut 300g Salami (originally I take the good German one you get in every LIDL, but any other one could do the job too) in big dices (1cm) and add them to the pan. Reduce the heat, so ...