Tag: german

Protected: White Asparagus Salad

Food-Explorers-Cook-and-Dine-Recipe-White-Asparagus-Salad

There is no excerpt because this is a protected post.

Food-Explorers-Cook-and-Dine-Recipe-Soljanka

There is no excerpt because this is a protected post.

Food-Explorers-Cook-and-Dine-Recipe-Blutwurstlasagne

“Blutwurst” literally means “blood sausage” in German. It is made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. Blood is not the only ingredient though – there are also chunks of lean meat, tongue, bacon, lard and offal from pork or beef in varying proportions, as …

Food-Explorers-Cook-and-Lunch-Recipe-Joghurtbombe

There is no excerpt because this is a protected post.

There is no excerpt because this is a protected post.

There is no excerpt because this is a protected post.

Food-Explorers-Cook-and-Lunch-Recipe-Meatballs-Horseradish-Sauce

There is no excerpt because this is a protected post.

Food-Explorers-Cook-and-Lunch-Recipe-Carrot-Soup

There is no excerpt because this is a protected post.

Spätzle is the German version of egg noodles with a soft, chewy texture. Considered a Swabian specialty, it is also enjoyed in Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol. Swabians and Spätzle are as inseparable as Bavarians and Knödel, or French and Baguette, or Swedes and smörgåsbord. Eat it with Rouladen, or make it sweet …

There is no excerpt because this is a protected post.

Tag: german

Protected: White Asparagus Salad

Protected: Soljanka

Blutwurstlasagne

Protected: Joghurtbombe

Protected: Kerscheplotzer

Protected: Bibbelsches Bohnesupp

Protected: Meatballs in Horseradish sauce

Protected: Carrot Soup

Spaetzle

Protected: Apfeltraum