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Food & Travel
German Recipes
Some recipes that I had when we went to Germany or when my aunt came to visit us inspired me. One day, I decided to make them myself.
Frikadellen
Frigadellan are German meatballs. My mum made these here and there but my Aunt made them so much better (love you mum). They are similar to the Swedish meatballs you get at IKEA.
Instructions
1. Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Instructions
1. Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Cucumber Salad
This cucumber salad recipe is similar to the one my mom made once in a while, but I have made it my own over the years. It's low carb and always a picnic or BBQ favourite.
Instructions
1. Line a baking sheet with a tea towel
2. Thinly slice the cucumbers using a mandolin and lay them on the baking sheet. Sprinkle with salt
3. Let it sit for 30 mins a room temperature to allow the cucumbers to release their moisture
4. Pat cucumbers dry and wipe away any excess salt. Add to a large mixing bowl with the red onion and garlic.
5. Whisk together the sour cream, vinegar, dill, sugar, and pepper in a separate bowl
6. Pour the dressing mixture over the cucumbers and toss to coat
Depending on the size of your party, you may want to double or triple the recipe.
Instructions
1. Line a baking sheet with a tea towel
2. Thinly slice the cucumbers using a mandolin and lay them on the baking sheet. Sprinkle with salt
3. Let it sit for 30 mins a room temperature to allow the cucumbers to release their moisture
4. Pat cucumbers dry and wipe away any excess salt. Add to a large mixing bowl with the red onion and garlic.
5. Whisk together the sour cream, vinegar, dill, sugar, and pepper in a separate bowl
6. Pour the dressing mixture over the cucumbers and toss to coat
Depending on the size of your party, you may want to double or triple the recipe.
Traditional Rouladen
Interestingly my mother didn't make this Traditional Rouladen growing up. We only ever had it when we went to Germany or my Aunt came to visit us. It had been years since I had it and one day I decided to make it myself. While the way you make it is standard, there are different variations in terms of ingredients you can have in them. The word 'Rouladen' doesn't translate exactly but it comes from the French word rouler, to roll.
Instructions
1. Layout the flat fast frying steaks and brush with Dijon mustard. Lay a slice (or 2) of bacon on each, add the pickle, sprinkle the onion over it then add salt & pepper. Roll them up and fasten with a toothpick. Dredge in the flour (or cornstarch for GF)
2. Pre-heat oven to 325F
3. Heat a large saute pan and add the 3 Tbsp of butter. Fry the Rouladen until nicely brown on all sides. Cook in batches if needed.
4. Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and pour it over the Rouladen. Add the soy sauce, Worcestershire sauce and additional water until it covers the Rouladen halfway. Sprinkle the mushrooms over top.
5. Bake for 1 1/2 to 2 hrs
6. When done cooking, cream the butter and flour (of corn starch for GF) together. Remove the Rouladen and keep warm. Pour the juice/gravy into a saucepan and heat. Add the flour/butter mixture and whisk to thicken.
For us, this is best served with either mashed potatoes or boiled potatoes and to make it a true German dish, we have pickled red cabbage with it.
Instructions
1. Layout the flat fast frying steaks and brush with Dijon mustard. Lay a slice (or 2) of bacon on each, add the pickle, sprinkle the onion over it then add salt & pepper. Roll them up and fasten with a toothpick. Dredge in the flour (or cornstarch for GF)
2. Pre-heat oven to 325F
3. Heat a large saute pan and add the 3 Tbsp of butter. Fry the Rouladen until nicely brown on all sides. Cook in batches if needed.
4. Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and pour it over the Rouladen. Add the soy sauce, Worcestershire sauce and additional water until it covers the Rouladen halfway. Sprinkle the mushrooms over top.
5. Bake for 1 1/2 to 2 hrs
6. When done cooking, cream the butter and flour (of corn starch for GF) together. Remove the Rouladen and keep warm. Pour the juice/gravy into a saucepan and heat. Add the flour/butter mixture and whisk to thicken.
For us, this is best served with either mashed potatoes or boiled potatoes and to make it a true German dish, we have pickled red cabbage with it.
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