Erdäpfelsalat
Make and share this Erdäpfelsalat recipe from Food.com.
Spezi for Grown Ups
Spezi is a popular soda in Germany and Austria. It tastes like a mixture of cola and orange soda, with a little hint of lemon. It’s delicious, and so is this cocktail version.
German Country Style Sourdough Rye Bread With Caraway Seeds
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours – lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however – a light and slightly chewy sourdough rye bread with caraway seeds – the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of “bread making time”! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The “sponge” sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
Bacon Onion Spaetzle
Food Network, $40 a Day – Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni).
Schmierkaese (Cheese Spread)
On a recent trip to Austria, this simple cheese ‘spread’ was much enjoyed, spread on good black bread, between hearty swigs of beer, while waiting for our mains to arrive.
