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Marzipan Potatoes
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta December 6, 2020 Last updated on April 30, 2025 No Comments Marta December 6, 2020 Last updated on April 30, 2025 No Comments Marzipan belongs to the Christmas celebration! It doesn’t matter whether it’s a cake, cookie or potato. You can always find Marzipan prepared in several ways at the German Christmas Market. The recipe below is one of the easiest and quickest recipes you can make for your Christmas Market Party. It takes only 10 minutes to make, and it’s an excellent snack for everybody who loves Marzipan! Christmas Market Marzipan Potatoes No ratings yet Total Time 10 minutes Course Dessert Cuisine German EQUIPMENT INGREDIENTS 200 g Almond paste120 g powdered sugar1 tbsp cherry spirit1-2 tbsp cocoa 200 g Almond paste 120 g powdered sugar 1 tbsp cherry spirit 1-2 tbsp cocoa INSTRUCTIONS Cut the almond paste into smaller cubes.In a medium bowl mix it with powdered sugar.Shape 14-18 small balls from the mixture.Add 1-2 tbsp of cocoa to a box with a lid. Place a few balls in the box and shake them until they get covered with cocoa. Repeat until you are done with all the balls. Cut the almond paste into smaller cubes. Cut the almond paste into smaller cubes. In a medium bowl mix it with powdered sugar. In a medium bowl mix it with powdered sugar. Shape 14-18 small balls from the mixture. Shape 14-18 small balls from the mixture. Add 1-2 tbsp of cocoa to a box with a lid. Place a few balls in the box and shake them until they get covered with cocoa. Repeat until you are done with all the balls. Add 1-2 tbsp of cocoa to a box with a lid. Place a few balls in the box and shake them until they get covered with cocoa. Repeat until you are done with all the balls. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Chocolate Fruit Skewers
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta December 6, 2020 Last updated on November 11, 2024 No Comments Marta December 6, 2020 Last updated on November 11, 2024 No Comments There are some fruits that go extremely well with chocolate, I hope you agree with me on that. In the recipe down below I would love to share with you my favourite combinations: white chocolate and strawberry as well as banana with milk or dark chocolate. But in the end the options are endless. You can also use grapes, apples and pears. Chocolate Fruit Skewers 4-5 fruit skewers No ratings yet Course Dessert Cuisine German Servings 2 people EQUIPMENT Metal or wooden skewers INGREDIENTS 2 bananas250 g strawberries200 g white chocolate200 g dark or milk chocolate 2 bananas 250 g strawberries 200 g white chocolate 200 g dark or milk chocolate INSTRUCTIONS Melt each kind of chocolate in a water bath melting bowl.In the meantime wash the strawberries, peel and cut the bananas into bite-size pieces. Thread the fruit pieces onto skewers. Leave out a little space between them.Cover the skewers with a chocolate mixture by using a large spoon. Make sure that all the fruits are covered with the chocolate.Let the chocolate dry by putting the skewers on a large pasta plate or bowl.Enjoy!:) Melt each kind of chocolate in a water bath melting bowl. Melt each kind of chocolate in a water bath melting bowl. In the meantime wash the strawberries, peel and cut the bananas into bite-size pieces. In the meantime wash the strawberries, peel and cut the bananas into bite-size pieces. Thread the fruit pieces onto skewers. Leave out a little space between them. Thread the fruit pieces onto skewers. Leave out a little space between them. Cover the skewers with a chocolate mixture by using a large spoon. Make sure that all the fruits are covered with the chocolate. Cover the skewers with a chocolate mixture by using a large spoon. Make sure that all the fruits are covered with the chocolate. Let the chocolate dry by putting the skewers on a large pasta plate or bowl. Let the chocolate dry by putting the skewers on a large pasta plate or bowl. Enjoy!:) Enjoy!:) Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Impressum | Cooking The World
Cooking the World Hedderichstraße 38 60594 Frankfurt E-Mail: contact@cooking-the-world.com Verantwortlich für den Inhalt nach § 55 Abs. 2 RStV: Marta Kieser Hedderichstraße 38 60594 Frankfurt Haftungsausschluss: Haftung für Inhalte Die Inhalte unserer Seiten wurden mit größter Sorgfalt erstellt. Für die Richtigkeit, Vollständigkeit und Aktualität der Inhalte können wir jedoch keine Gewähr übernehmen. Als Diensteanbieter sind wir gemäß § 7 Abs.1 TMG für eigene Inhalte auf diesen Seiten nach den allgemeinen Gesetzen verantwortlich. Nach §§ 8 bis 10 TMG sind wir als Diensteanbieter jedoch nicht verpflichtet, übermittelte oder gespeicherte fremde Informationen zu überwachen oder nach Umständen zu forschen, die auf eine rechtswidrige Tätigkeit hinweisen. Verpflichtungen zur Entfernung oder Sperrung der Nutzung von Informationen nach den allgemeinen Gesetzen bleiben hiervon unberührt. Eine diesbezügliche Haftung ist jedoch erst ab dem Zeitpunkt der Kenntnis einer konkreten Rechtsverletzung möglich. Bei Bekanntwerden von entsprechenden Rechtsverletzungen werden wir diese Inhalte umgehend entfernen. Haftung für Links Unser Angebot enthält Links zu externen Webseiten Dritter, auf deren Inhalte wir keinen Einfluss haben. Deshalb können wir für diese fremden Inhalte auch keine Gewähr übernehmen. Für die Inhalte der verlinkten Seiten ist stets der jeweilige Anbieter oder Betreiber der Seiten verantwortlich. Die verlinkten Seiten wurden zum Zeitpunkt der Verlinkung auf mögliche Rechtsverstöße überprüft. Rechtswidrige Inhalte waren zum Zeitpunkt der Verlinkung nicht erkennbar. Eine permanente inhaltliche Kontrolle der verlinkten Seiten ist jedoch ohne konkrete Anhaltspunkte einer Rechtsverletzung nicht zumutbar. Bei Bekanntwerden von Rechtsverletzungen werden wir derartige Links umgehend entfernen. Urheberrecht Die durch die Seitenbetreiber erstellten Inhalte und Werke auf diesen Seiten unterliegen dem deutschen Urheberrecht. Die Vervielfältigung, Bearbeitung, Verbreitung und jede Art der Verwertung außerhalb der Grenzen des Urheberrechtes bedürfen der schriftlichen Zustimmung des jeweiligen Autors bzw. Erstellers. Downloads und Kopien dieser Seite sind nur für den privaten, nicht kommerziellen Gebrauch gestattet. Soweit die Inhalte auf dieser Seite nicht vom Betreiber erstellt wurden, werden die Urheberrechte Dritter beachtet. Insbesondere werden Inhalte Dritter als solche gekennzeichnet. Sollten Sie trotzdem auf eine Urheberrechtsverletzung aufmerksam werden, bitten wir um einen entsprechenden Hinweis. Bei Bekanntwerden von Rechtsverletzungen werden wir derartige Inhalte umgehend entfernen.
Traditional German Easter Dishes | Recipes For German Easter
Delight in Traditional German Easter dishes by exploring recipes like the mouthwatering Easterlamb Cake, Savoury Osterbraten Roast, and aromatic Eggnog Cake. These dishes satisfy the taste buds and showcase Germany’s rich culinary heritage during the Easter celebrations. Try these authentic recipes to add a touch of German flair to your Easter feast! Check my favourite Easter Dishes! Maundy Thursday Green Vegetable and Herb Recipes Good Friday Fish and Vegetarian Recipes Easter Sunday Easter Breakfast & Baked Goods Maundy Thursday - Add green on the plate! Let’s enjoy the freshness of spring! In Germany, there is a tradition of serving green foods on Maundy Thursday, including various fresh vegetables. The most common choices were spinach, broccoli, lettuce, and green herbs. In Frankfurt we love eating Frankfurter Grüne Soße on that particular day, but also wild garlic gained in popularity. Martas Recommendations for Easter Good Friday - Fish and Vegetarian Good Friday is the day when Jesus was crucified. On this day, Christians mourn and traditionally abstain from consuming warm-blooded land animals. Instead, we enjoy fish, spring cuisine, vegetarian classics, and light dishes. Easter Sunday - Sweets and Baked Goods On Easter Sunday, we celebrate the end of Lent. The most important meal of the day is Easter breakfast or, more recently, Easter brunch. Common savoury choices include colourfully dyed eggs, which symbolize the beginning of new life, and Easter ham. In addition, many sweets and baked goods are enjoyed. The most traditional Easter pastries include Easter lamb, Easter bread, and various forms of Easter braid. Martas Recommendations for Easter
Pork Loin With Mushroom Sauce And Käsespäzle Recipe
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta January 4, 2015 Last updated on November 11, 2024 No Comments Marta January 4, 2015 Last updated on November 11, 2024 No Comments Here we would like to introduce you to another very tasty dish – this time from pork. This part of the pork does not have much fat and it is very tasty with creamy cogniac and mushroom sauce. If you want to impress someone you can try making it! Its pretty easy! Pork lion with mushroom sauce No ratings yet Cuisine German Servings 2 people INGREDIENTS 400 g pork lion300 g champigonos100 ml cognac200 ml cream1 onion large2 tbsp butter1 pinch salt1 pinch pepper 400 g pork lion 300 g champigonos 100 ml cognac 200 ml cream 1 onion large 2 tbsp butter 1 pinch salt 1 pinch pepper INSTRUCTIONS Preheat the oven to 160 degrees.Preheat the oven to 160 degrees.Put the meat into oven and bake it with 1 tbsp butter on the top for 10min.On the same frying pan fry onion until golden brown. Add champignons, cut in quarters. After 5min add the rest of the cogniac and fry them for another 10 min on low heat.Add cream and fry for another 3-5min. Season with salt and pepper. Preheat the oven to 160 degrees. Preheat the oven to 160 degrees. Preheat the oven to 160 degrees. Preheat the oven to 160 degrees. Put the meat into oven and bake it with 1 tbsp butter on the top for 10min. Put the meat into oven and bake it with 1 tbsp butter on the top for 10min. On the same frying pan fry onion until golden brown. Add champignons, cut in quarters. After 5min add the rest of the cogniac and fry them for another 10 min on low heat. On the same frying pan fry onion until golden brown. Add champignons, cut in quarters. After 5min add the rest of the cogniac and fry them for another 10 min on low heat. Add cream and fry for another 3-5min. Season with salt and pepper. Add cream and fry for another 3-5min. Season with salt and pepper. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Traditional German Trout Meunière With Potatoes - Classic European Delicacy
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta September 17, 2014 Last updated on February 24, 2025 Marta September 17, 2014 Last updated on February 24, 2025 I ate this dish for the first time in Germany, and I loved it. Apparently, it is very famous here (if this is not true, please let me know). But what does it actually mean? Meunière is a typical method of preparation of big fishes. To cook something à la meunière says to prepare it by first dredging it in flour. The word itself means “miller’s wife”. Trout Meunière No ratings yet Cuisine German Servings 2 people INGREDIENTS 2 trouts50 g flour25 g lard20 g butterfresh herbssalt & pepper 2 trouts 50 g flour 25 g lard 20 g butter fresh herbs salt & pepper INSTRUCTIONS Preheat the oven to 150 degrees.Season trouts with salt and pepper from outside and inside.Place freh herbs inside the fishes.Dab the fishes dry, roll them in flour and place them directly on the frying pan with hot lard.Fry the trouts for 2-3 min on each side until braun.Place the butter on the top of every fish and cover them with foil.Allow the fishes to rest in the oven for about 10 minutes.Serve with cooked potatoes. Preheat the oven to 150 degrees. Preheat the oven to 150 degrees. Season trouts with salt and pepper from outside and inside. Season trouts with salt and pepper from outside and inside. Place freh herbs inside the fishes. Place freh herbs inside the fishes. Dab the fishes dry, roll them in flour and place them directly on the frying pan with hot lard. Dab the fishes dry, roll them in flour and place them directly on the frying pan with hot lard. Fry the trouts for 2-3 min on each side until braun. Fry the trouts for 2-3 min on each side until braun. Place the butter on the top of every fish and cover them with foil. Place the butter on the top of every fish and cover them with foil. Allow the fishes to rest in the oven for about 10 minutes. Allow the fishes to rest in the oven for about 10 minutes. Serve with cooked potatoes. Serve with cooked potatoes. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Flavorful Marinated Mushrooms In Garlic Recipe
 Home » Error 404: Page not found Marinated mashrooms in garlic If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta July 29, 2014 Last updated on April 28, 2025 No Comments Marta July 29, 2014 Last updated on April 28, 2025 No Comments If you are looking for an easy to make and delicious side order for BBQ season here it is: marinated champignons! I found this recipe in one of the polish cooking portals and fell in love with this side dish as soon as I tried it. This particular recipe makes the grilled mushrooms very soft. Portions: 4Time to prepare: 10min Ingredients: 300g of champignons 3 tbs of Herbs de Provence 3 cloves of garlic 3 tbs of olive oil 300g of champignons 3 tbs of Herbs de Provence 3 cloves of garlic 3 tbs of olive oil How to marinate the mushrooms? 1. Place an olive oil and Herbs de Provence in the bowl. 2. Put every individual clove through garlic press and add to the mixture. 3. Cut mushrooms in half’s and mix them with the rest of the ingredients. 4. Leave it in the fridge for at least 3 hours. Mix all the ingredients from time to time. If you are looking for more Polish Grill Recipes, check those out: Shashlik polish style – Szaszłyk na grillaMarinated Pork Neck Polish Style Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
BBQ Watermelon Salad | Cooking The World
 Home » Error 404: Page not found If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta April 15, 2016 Last updated on January 9, 2025 No Comments Marta April 15, 2016 Last updated on January 9, 2025 No Comments This year I have decided to celebrate my birthday with some of my friends. I don’t do this every year and this time we had definitely something to show off 🙂 We have prepared the most authentic Texas BBQ party with recipes that we have found in this amazing book „Texas BBQ“ from Jonas Cramby. I would recommend that book for everybody who wants to start with smoking. The book contains some great meat recipes as well as recipes for BBQ sauces and side dishes. Todays post is about one of the side dishes that is very refreshing, goes well as a starter and as a side to any smoked or grilled meat – My favorite Watermelon Salad! I decided to start BBQ tab with this dish because that was the one which was the first gone from the party. My guests loved it! That was my first time serving that dish without trying it before what I normally don’t do. I try to feed my guests with dishes that I have already tested. This looked just so good that i couldn’t don’t include this salad in my menu. Well, that worked just fine! So there it is – Watermelon Salat for you BBQ party! Servings: 10 Time of preparation: 30min Ingredients: 1 small watermelon 3 jalapenos 1 red onion, cut into slices 2 feasts of basil juice from 2 limes 4 tablespoons of olive oil 300g feta cheese 1 fennel, optional salt & pepper 1 small watermelon 3 jalapenos 1 red onion, cut into slices 2 feasts of basil juice from 2 limes 4 tablespoons of olive oil 300g feta cheese 1 fennel, optional salt & pepper How do I prepare this amazing Watermelon Salad? Cut watermelon and feta cheese into cubes. Cut fennel and jalapeños into slices. Mix lime juice with olive oil. Mixed all the igrendients, garnish with basil. Season with salt and pepper. Cut watermelon and feta cheese into cubes. Cut fennel and jalapeños into slices. Mix lime juice with olive oil. Mixed all the igrendients, garnish with basil. Season with salt and pepper. How easy is this! I wish you great time on your BBQ this year 🙂 Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Smoked Beef Topside Recipe - Cooking The World
Today, I will be sharing a unique recipe with you, and that makes me very excited! Traditionally, beef topside here in Germany is served boiled with potatoes and sauces. My husband and I came up with the idea of smoking it, and guess what? The meat was delicious! We think that smoked beef is the most underrated piece of meat of all. But we will change it. I hope you stick with me and see how we prepare it! To make things easier for you, we have filmed the whole process and we would like to encourage you to watch the video – it explains everything! Beef topside – Tafelspitz Last weekend we have closed officially bbq season and we decided to prepare Smoked Beef Topside. It is a sad moment because we really loved all the recipes that we have tried this year. Smoker turned out to be the best gift that my husband could get. It really changed the idea of bbq in our home. Choose the right meat Today is all about Beef Topside. Beef Topside is where the tail originates (the top hind end of the cattle). While buying it you need to make sure that the piece of meat has a least 0,5 cm fat on the top. It keeps the meat moist and gives a great aroma to the meat when it melts. The surprise is that the Germans cook Beef Topside, instead of grilling it. Here it is one of the cheapest cuts. Well, I am not complaining, we get great meat quality for the cheaper price:) We have even eaten beef steaks made out of Beef Topside, but this is a story for another grilling season:) The Beef Topside has been the first beef cut that we made in our smoker. It turned out to be just delicious! It is done much faster then Pulled Pork, so for those of you who don’t like spending the whole day smoking it’s a great solution. It took around 2,5h for the meat to reach the proper temperature. The rub was just perfect, but if you like spicy though, you should put at least 3 pinches of cayenne pepper to the rub and you will love it! As soon as the Beef Topside is ready we sliced it thinly and served it with the traditional Swabian Potato Salad and more of the Classic BBQ Sauce on the side. If that seems too much work, a bread roll will do! An inseparable side dish to any smoked meat is Coleslaw, so don’t forget to make some for the bbq party. Smoked Beef Topside Did you like our tips? Pin this post to your Pinterest Board to come back to it later! For more inspiration, check out our Pinterest Account.
Delicious Shashlik Polish Style - Szaszłyk Na Grilla Recipe
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. The BBQ season in Germany started already (another reason to be happy!). Here is very easy recipe for polish style shashlik. This is something what my family in Poland always grilled as some kind of variety to polish sausage. Let me introduce to you the taste of my polish childhood! Portion: 6 shashliks Preparation time: 10 min Grilling time: 10-15min Ingredients: 200g of smoked bacon 2 sausages 2 onions How you prepare a polish style shashlik? You just need to slice the sausage and smoked bacon (approx 1cm wide), cut onions into wedges and skewer all together (see picture below). Grill it over medium heat and enjoy it with you favorite BBQ sauce. Are you going on a trip to Poland? Do you already know what to eat in Poland? If no you are in the right place! We have prepared a video for you where we are showing and explaining TRADITIONAL POLISH dishes: If you are interested in traditional food, please subscribe to our channel and turn on the notification bell so each time when we publish a new video, you will be informed! If you are looking for more Polish Grill Recipes, check those out: Marinated mushrooms in garlic Marinated Pork Necks Polish Style