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German
| Image | Title | Author | Rating | Description |
|---|---|---|---|---|
| Rhabarberkuchen (Rhubarb-Meringue Cake) | Anne Mann | No votes | My favourite cake in spring, it combines the fresh taste of sour rhubarb with sweet meringue and there is not too much dough, just enough to carry the toppings. Picking up rhubarb at the Farmers Market. I finally will have the recipe on this site, and, should I lose the little square piece of paper with the recipe written on both sides by my mother in 1976, I can come here to find it again! Here are the pictures I took of both sides of the handwritten recipe. Note that the baking powder was forgotten on the list of ingredients. | |
| White Cabbage Lamb Casserole (Weisskrauteintopf - Lahana Basdi Kelam) | Boris Mann | No votes | A Turkish - German casserole featuring layers of cabbage and the kick of cayenne | |
| Spätzle | Boris Mann | No votes | Traditional southern German recipe for home made egg noodles. Perfect side dish for any meat dish with good sauce or gravy, and excellent as pan fried leftovers. | |
| Rotkohl - Braised Red Cabbage | Anne Mann | No votes | Traditionally eaten with roast, this is a simple vegetable dish, and the taste relies mainly on the quality of the cabbage. | |
 | Dampfnudeln | Boris Mann |
A German recipe for steamed dough. A bit like dumplings, a bit like buns, a bit like doughnuts. A salty crust on the bottom, and traditionally served with a wine or vanilla cream sauce. | |
 | Schwäbischer Zwiebelkuchen (Onion Quiche) | Anne Mann |
I had a huge pile of onions starting to go bad, and, looking for a recipe requiring lots of onions, I found this "Zwiebelkuchen", available everywhere in South Germany and in the Southwest of France where wine is made. It is best eaten with new wine, that is still sweet, but also a bit sour. |
