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443 recipes

Feldsalat mit warmem KartoffeldressingLamb's lettuce with warm potato dressing

In Baden-Württemberg and Bavaria, Feldsalat (lamb's lettuce, also called Ackersalat or Nüsslisalat) is the winter salad, eaten from October to March as a starter or beside Spätzle and egg dishes. The small, tender rosettes are dressed in a warm, creamy Swabian dressing made from a boiled potato mashed with stock, mustard, vinegar and oil, which coats the leaves without weighing them down. Traditional versions use meat stock and bacon; this one uses vegetable stock and crisp fried onions, so it is vegan. It gives about 3 g of protein a portion, so it is a side; add toasted pumpkin seeds for more. The most common mistake is not washing the leaves well: grit hides deep inside the rosettes, so wash in two or three changes of water. Chef's tip: dress the leaves only at the table; the warm dressing wilts them within minutes.

30 minGermanSaladsVeganGluten free
by KrazyBadal 0 views

GurkensalatCucumber and dill salad

Gurkensalat is on German tables from Bavaria to Berlin all summer, served alongside potato pancakes, egg dishes or the Sunday roast, and it is just as common at a garden barbecue. Cucumber is sliced almost paper-thin, salted briefly, then dressed with a little vinegar, sugar, onion and lots of fresh dill, so it is cool, sharp and soft-crunchy. Some households stir in soured cream; this vinaigrette version is vegan. It is very light, with about 1 g of protein a portion, so it is purely a side. The most common mistake is skipping the salting: unsalted slices weep water into the bowl and dilute the dressing within minutes. Chef's tip: squeeze the salted slices gently in your hands before dressing; they bend like ribbons and take up the dill dressing much better.

15 minGermanSaladsVeganGluten free
by KrazyBadal 0 views

Grüner BohnensalatGreen bean salad

In German kitchens from Swabia to Westphalia, green bean salad comes out in high summer when beans are cheap and plentiful, as a side to fried eggs, potato salad or grilled food, and it travels well to picnics. The beans are cooked until just tender, then dressed warm with vinegar, oil, onion and Bohnenkraut (summer savory), the peppery herb Germans always pair with beans. Many cooks add bacon; this version is vegan. A portion gives about 3 g of protein, so it is a side; add a handful of white beans to make it more filling. The most common mistake is undercooking the beans so they squeak: German bean salad is meant to be tender, not crisp, so cook until a bean bends without snapping. Chef's tip: dress the beans while they are still warm and let them sit for 30 minutes; they absorb the vinegar and taste far better than freshly dressed.

20 minGermanSaladsVeganGluten free
by KrazyBadal 0 views

Łamańce z makiem (wafers in sweet poppy-seed milk)

In Podlasie and across eastern Poland, Christmas Eve supper, Wigilia, is meatless, and among the twelve dishes on the table is a bowl of łamańce: thin, crisp wafers broken into milk that has been turned grey-blue with ground poppy seed and sweetened with honey. Poppy seed stands for plenty in the coming year. The wafers soften at the edges but stay crunchy in the middle, and the milk tastes nutty and gently sweet. Serve it at room temperature or slightly warm, at the end of the meal. Bakery łamańce are not always egg-free; these are, a simple dough of flour, water and oil with a pinch of baking powder that bakes crisp without any binding. Chef's tip: roll the dough paper-thin, almost see-through; the common mistake is leaving it thick, which bakes into hard crackers that never soak up the poppy milk.

60 minPolishDesserts
by KrazyBadal 0 views

GrünkernbratlingeGreen spelt patties

Grünkern is spelt picked while still green and dried over beech smoke, a speciality of the Bauland and Odenwald in northern Baden. Simmered and shaped into Bratlinge, it became the vegetarian patty of German wholefood kitchens and school canteens, eaten for a weekday lunch with potato salad or a crisp green salad. They are nutty and slightly smoky, crisp outside and soft within. With the herb quark, one portion of three patties gives about 23 g of protein, from the spelt, eggs, mountain cheese and quark. Hard mountain cheese is often made with animal rennet, so choose one labelled vegetarian if that matters to you. The usual mistake is frying the mixture while it is still warm and loose; it must cool and firm up first, or the patties fall apart in the pan. Chef's tip: use coarsely cracked green spelt rather than whole grains; it soaks up the stock evenly and binds without any extra flour.

50 minGermanVegetarian
by KrazyBadal 0 views

Hutzelbrot (Swabian dried-pear Christmas loaf)

In Swabia and Franconia, Hutzelbrot is baked in early December and sliced through Advent and Christmas, traditionally on St Thomas's Day, 21 December. Hutzeln are dried pears, and they are the heart of the loaf: soaked overnight and simmered, then mixed with figs, prunes, raisins, hazelnuts, walnuts and candied peel, bound with only enough spiced yeast dough to hold everything together. The result is dark, moist and dense, closer to fruit than to bread, fragrant with cinnamon, aniseed and cloves. Slice it thin and eat it plain, spread with butter or a nut butter, with coffee or a hot fruit tea. The loaf is naturally egg-free: the yeast dough, made with the sweet pear soaking water, is the glue, and the sticky fruit holds it moist for weeks. Chef's tip: wrap the cooled loaves tightly and leave them for 3–4 days before slicing; the common mistake is cutting it on day one, when it crumbles and the flavours have not settled.

900 minGermanBakingVegan
by KrazyBadal 0 views

Bratapfel (German baked apples with almond paste)

Across Germany, Bratäpfel are the smell of Advent: on cold December afternoons and evenings tart apples go into the oven filled with marzipan, raisins and nuts, and come out puffed, split and bubbling. The skin wrinkles, the flesh turns to a soft, sweet-sour purée and the almond filling melts into the juices. Serve them hot in their dish with the pan juices spooned over, and a plant-based vanilla sauce or a spoon of cold cream if you are not keeping them vegan. Shop marzipan sometimes contains egg white, so here you make a quick egg-free almond paste from ground almonds, icing sugar and a few drops of water, which holds the filling together just as well. The raisins are soaked in apple juice instead of rum. Chef's tip: choose a firm, sharp baking apple and score a ring around its middle; the common mistake is using a sweet eating apple without scoring, which bursts and collapses before the core is tender.

45 minGermanDessertsVeganGluten free
by KrazyBadal 0 views

Sopa de frijolesBlack bean soup

In Honduras and Guatemala, from Tegucigalpa's comedores to family kitchens in the Guatemalan highlands, sopa de frijoles is the soup of rainy-season evenings and Sunday lunches: black beans simmered until the broth turns inky and silky, seasoned with onion, sweet pepper, garlic and plenty of culantro or coriander. Each bowl is finished at the table with a spoonful of thick cream and served with warm corn tortillas. A bowl gives about 24 g of protein from the beans and cream. Many cooks crumble over salty fresh cheese, which is often made with animal rennet; choose one labelled vegetarian, or leave it out. Soak the beans for 12 hours first; that time is not counted below. The most common mistake is serving it watery: the broth should be thick enough to coat a spoon, so mash some beans into it. Chef's tip: for a vegan bowl, swap the cream for avocado slices.

110 minCentral AmericanSoupsGluten free
by KrazyBadal 0 views

Makówki (Silesian poppy-seed bread pudding)

Makówki are a must on the Christmas Eve table in Silesia, around Katowice and Opole, made the day before so they are ready when the first star appears. Slices of stale white rolls are soaked in sweet milk and layered with a thick mass of ground poppy seed cooked with honey, butter, nuts, raisins and candied peel, then left overnight to settle into a soft, moist, spoonable pudding. It tastes of honey and nuts, rich and not too sweet. Serve it cold, scooped from the dish. Use plain eggless white rolls (kajzerki or a basic white loaf), not brioche or challah, which are enriched doughs. The pudding is otherwise naturally egg-free: the soaked bread and the sticky poppy mass bind each other as they chill, so nothing else is needed. Chef's tip: grind the scalded poppy seed twice until it looks like wet paste; the common mistake is grinding it once, which leaves it gritty and bitter.

330 minPolishDesserts
by KrazyBadal 0 views

Bób z koperkiemBroad beans with butter and dill

All over Poland, from Kraków's market stalls to allotments outside Warsaw, the short broad bean season in June and July means bowls of bób z koperkiem: young beans boiled in their pale skins, tossed with melted butter, dill and salt, and eaten with your fingers on summer evenings. You squeeze each bean out of its skin with your teeth, or eat the skin too if the beans are very young. A generous bowl of 300 g beans gives about 22 g of protein, all from the broad beans. The most common mistake is overcooking: the skins burst and the beans turn grey and floury. Chef's tip: add a pinch of sugar to the cooking water along with the salt, as Polish cooks do; it keeps the beans sweet and bright.

15 minPolishSnacks & StartersGluten free
by KrazyBadal 0 views

HirsebreiMillet porridge

Hirsebrei is one of the oldest dishes in German cooking, the millet porridge of fairy tales, and it is still made in homes across the country as a warm breakfast or a sweet supper for children on cold evenings. Golden millet is rinsed, then simmered in milk until creamy and soft, and served with stewed apple, berries and a dusting of cinnamon. A bowl gives about 12 g of protein from the milk and millet; stir in a spoon of quark or top with chopped almonds if you want more. The usual mistake is skipping the rinse: unrinsed millet tastes bitter and soapy, so rinse it in hot water until the water runs clear. Chef's tip: toast the rinsed millet in the dry pan for a minute before adding milk; it brings out a lovely nutty flavour.

30 minGermanBreakfast & BrunchGluten free
by KrazyBadal 0 views

Aachener Printen (Aachen spiced gingerbread slabs)

The bakeries of Aachen have made Printen for centuries, and from late autumn through Christmas the city's shop windows fill with these narrow brown slabs. Unlike soft German Lebkuchen they are firm and snappy, sweetened with dark sugar-beet syrup and studded with little crunchy bits of rock sugar, and they carry a big blend of spices: cinnamon, aniseed, coriander, cloves, cardamom and allspice. The dough rests overnight to develop flavour, then is raised with potash, which gives the dense, crisp texture. Dunk them in coffee or tea, or serve with baked apples. Printen never contained egg: the thick beet syrup is both sweetener and binder, gluing the flour into a stiff dough that sets hard in the oven. Chef's tip: let the syrup cool to lukewarm before mixing in the flour; the common mistake is adding it hot, which starts cooking the flour and gives a tough, rubbery dough.

1465 minGermanBakingVegan
by KrazyBadal 0 views

BethmännchenMarzipan almond balls

Frankfurt am Main claims these little domes as its own Christmas sweet, sold by the bag at the Römerberg Christmas market and in the city's cafés through Advent. The story goes that they were made for the banking family Bethmann, with four almonds for the four sons, and one was dropped when a son died; whatever the truth, they now carry three. The marzipan is mixed with a little rosewater and powdered sugar, then glazed with egg yolk so the tops bake golden while the inside stays soft. Serve them with tea or a mug of hot spiced apple juice. For an egg-free glaze, brush with a little cream or milk instead; the colour is paler but still pretty. Chef's tip: bake them on the middle shelf and watch from the 10-minute mark, because the almond tips scorch before the marzipan is golden if your oven runs hot.

39 minGermanBakingGluten free
by KrazyBadal 0 views

EierpfannkuchenEgg pancakes

Eierpfannkuchen are the thick, eggy pancakes German families fry for a quick Friday-night supper or a weekend lunch, thicker than a French crêpe but thinner than an American pancake. Children eat them rolled up with apple sauce, jam or sugar and cinnamon; grown-ups often fill them with mushrooms or cheese instead. The batter needs no resting, so they are on the table in 20 minutes. The most common mistake is a pan that is not hot enough, so the pancakes soak up fat and turn pale and greasy; wait until a drop of batter sizzles at once. Chef's tip: beat the egg whites separately and fold them in at the end if you want them especially light and fluffy.

20 minGermanBreakfast & Brunch
by KrazyBadal 0 views

HeidesandBrown butter slice-and-bake cookies

The name means 'heath sand', after the pale sandy soil of the Lüneburg Heath in Lower Saxony, and the texture lives up to it: these little rounds crumble the moment you bite. Browning the butter first gives them a nutty, toffee-ish flavour that plain shortbread lacks. German families bake them in Advent alongside Vanillekipferl and cinnamon stars, but they are just as good with afternoon coffee in any season. There is no egg in the dough, only butter, sugar, flour and a splash of milk, and the log is rolled in coarse sugar so every slice has a glittering edge. Chef's tip: let the browned butter set back to a soft, spreadable paste before you cream it; if you beat in butter that is still liquid, the dough turns greasy and the cookies flatten in the oven.

60 minGermanBaking
by KrazyBadal 0 views

MandelhörnchenMarzipan almond crescents

Look along the glass counter of almost any German bakery and you will find these: fat crescents of almond paste, crusted in toasted flaked almonds, with both horns dipped in dark chocolate. Inside they stay soft and chewy, almost like a macaroon, while the outside crunches. People buy one to eat with a coffee on the way home rather than keeping them for a festival, though they turn up on Christmas plates too. They need no flour, so they are naturally gluten free. Chef's tip: take them out when the almond flakes are golden but the crescents still feel soft; overbaking is the common mistake, and they set hard as they cool.

39 minGermanBakingGluten free
by KrazyBadal 0 views

SchinkennudelnPan-fried noodles with ham and egg

Schinkennudeln is the frying-pan supper of Bavaria and Austria: yesterday's cooked noodles fried in butter with onion and diced cooked ham (pork) until crisp in places, then bound with beaten egg and finished with chives. It is not the same as the oven-baked Austrian Schinkenfleckerl; this one is made on the hob in 20 minutes, and children everywhere love it with a green salad or a spoon of ketchup. The common mistake is stirring the noodles constantly, which stops them browning, so leave them alone long enough to crisp. Keep leftover pasta in the fridge and use it within 2 days. Chef's tip: let the eggs set only until just creamy before you take the pan off the heat; they keep cooking on the plate.

20 minGermanPasta & Noodles
by KrazyBadal 0 views

Młode ziemniaki z koperkiem (new potatoes with dill)

In June, when the first new potatoes reach Polish markets, many families make a whole supper of them: thin-skinned potatoes boiled, tossed in melted butter and a fistful of chopped dill, with a glass or bowl of cold kefir or buttermilk alongside. It is simple, early-summer country food, and it also sits next to fried eggs or cucumber salad. The common mistake is peeling them or boiling them hard; new potatoes should be scrubbed only and simmered gently, or they split and go watery. Chef's tip: add the dill only once the potatoes are off the heat, so it stays bright green and fresh-tasting.

25 minPolishSidesGluten free
by KrazyBadal 0 views

Spinat mit Spiegelei und KartoffelnCreamed spinach with fried egg

Spinat mit Spiegelei und Kartoffeln is the Thursday-night supper many Germans remember from childhood, and still a school-canteen favourite: soft creamed spinach, a sunny fried egg and boiled potatoes, with the yolk running into the green sauce. It is gentle, filling and cheap, and on Maundy Thursday (Gründonnerstag) many families eat it as their green meal. For pregnant people, young children, older or vulnerable people, fry the eggs until the yolks are firm. The most common mistake is adding raw spinach to the sauce without squeezing it, which floods it with water; wilt and squeeze it first. Chef's tip: start the potatoes in cold salted water so they cook evenly through to the centre.

30 minGermanVegetarianGluten free
by KrazyBadal 0 views

Placki z cukinii (Polish courgette fritters)

Every Polish allotment produces more courgettes in August than anyone can eat, and placki z cukinii is how the glut becomes a weeknight dinner: grated courgette bound with egg, a little flour and plenty of dill, fried into golden, soft-centred fritters. They are eaten hot with a spoon of sour cream or a garlicky yogurt dip, and leftovers go into lunchboxes the next day. The mistake that ruins them is skipping the squeeze: courgette is mostly water, and unwrung it makes a loose batter that spits in the pan and fries up soggy. Chef's tip: salt the grated courgette and leave it for 10 minutes while you get everything else ready, then wring it hard in a clean tea towel.

30 minPolishVegetarian
by KrazyBadal 0 views

Rote-Bete-SalatBeetroot salad

Rote-Bete-Salat is on the table in German homes through autumn and winter, beside potato pancakes, fried eggs or simply bread and butter. Cooked beetroot is cut into slices or batons and dressed with onion, vinegar, oil and a little caraway or grated horseradish, so it is sweet, earthy and sharp at once. It is vegan, gluten free and keeps for days in the fridge. The most common mistake is serving it straight after dressing: give it at least 10 minutes, or better an hour, so the beetroot soaks up the flavour. Chef's tip: wear gloves or rub your hands with lemon juice afterwards, as beetroot stains everything it touches.

15 minGermanSaladsVeganGluten free
by KrazyBadal 0 views

Jajecznica (Polish scrambled eggs)

Jajecznica is what a Polish household cooks when there are ten minutes and a box of eggs: soft, large curds stirred slowly in plenty of butter, sometimes with a little onion softened first and always with a shower of chives. It turns up at weekend breakfasts with bread and sliced tomato, and just as often as a light supper after work. The usual mistake is a pan that is too hot, which turns the eggs rubbery and weepy before they have had a chance to go creamy. If you are cooking for anyone pregnant, very young, older or otherwise vulnerable, cook the curds until no liquid egg remains. Chef's tip: take the pan off the heat while the eggs still look slightly underdone; they finish setting on the way to the plate.

10 minPolishBreakfast & BrunchGluten free
by KrazyBadal 0 views

Toast HawaiiHam, pineapple and cheese toast

Toast Hawaii arrived in West German kitchens in the 1950s and never left: a slice of buttered toast layered with cooked ham (pork), a ring of pineapple and a slice of cheese, baked until the cheese melts down over the sides. It is still a nostalgic Saturday supper or party snack from Hamburg to Munich, often crowned with a cocktail cherry in the pineapple's hole. The mistake that ruins it is using pineapple straight from the tin, whose juice soaks the bread; drain the rings well and pat them dry. Chef's tip: toast the bread lightly before topping it, so the base stays crisp under the juicy layers.

15 minGermanSnacks & Starters
by KrazyBadal 0 views

Gzik (Poznań quark with radish and chives)

Gzik is a Poznań favourite, so much a part of Greater Poland that the region's potato-and-quark supper, pyry z gzikiem, has its own festival. Soft white quark is beaten with sour cream, then mixed with chopped radish, onion and chives into a cool, tangy, crunchy spread that is spooned over hot boiled potatoes in their skins, or onto rye bread for breakfast. The most common mistake is using dry, crumbly quark without loosening it, which gives a pasty gzik; it should be smooth and just spoonable. Quark and sour cream are made without rennet, so this is a good vegetarian choice. Chef's tip: salt the chopped radish and onion only at the last minute, so they stay crisp instead of weeping into the cheese.

30 minPolishChutneys & DipsGluten free
by KrazyBadal 0 views

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