Asparagus with Shrimp

Garlic hollandaise sauce adds flavor to this German shrimp dinner. Now, if y0u can find wild garlic and white asparagus, it truly will be a German dinner.  

It takes three years of an asparagus plant to produce its first tip. It is grown surrounded by earth,  which pretexts the stalks from sunlight, hence it is white and not green. It also affects a different flavor from a green asparagus. 

Spargel mit Garnelen (German)

Serves 4

1 small baguette, cut into slices or gluten-free bread

1/2 tsp. (2,5 ml) rapeseed or olive oil

1 Tbs. (15 ml) organic lemon juice

1 cup (150 ml) white wine

2 organic egg yolks

7 Tbs. (100 g) (dairy-free) organic butter

1 pound (455 g) organic shrimp, (fresh peel and de-vein and clean or thaw frozen)

2 organic tomatoes, cut into wedges

bunch of (wild) garlic leaves, cut into strips 

3 pounds (white or green) orangic asparagus, peel, cut off the ends

eins 1. Melt the butter.

zwei 2. Cook the asapargus al dente in salt water with a pinch of sugar and a teaspoon (5 ml) of melted butter.

drie 3. Sauté the tomato wedges and shrimp in hot rapeseed/olive oil over medium heat.

vier 4. Whisk the egg yolks in a double boiler with the white wine until it froths.

fünf 5. Gradually add the rest of the melted butter.

sechs 6. Fold in some of the garlic and lemon juice.

sieben 7. Toast the baguette slices or GF bread.

acht 8. Arrange the asparagus on plates.

neun 9. Drizzle with the garlic hollandaise sauce.

zehn 10. Add the tomatoes and shrimp and sprinkle with the garlic mixture.

Try other asparagus dishes.

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Grilled German Vegetable Salad

A nice, fall selection of vegetables for an enjoyable grilled salad with a sprinkle of goat cheese is a wonderful afternoon gathering. 

Salat mit gegrilltem Gemüse (German)

Serves 4

~Use organic ingredients as much as possible.~

1 each: zucchini, yellow squash, bell pepper, red onion, and eggplant; sliced into rounds (or vegetables you enjoy)

3 Tbs. (45 ml) extra. virgin olive oil 

minced garlic

purred tomato

goat cheese

pesto

chopped walnuts 

spices:

grassy base: parsley, basil, and chives

earthy: thyme or marjoram

Central European bite: caraway seeds

sharp, tangy depth: mustard seed or Dijon mustard

natural sweetness: salt and black pepper

• 
  

eins 1. Grill the eggplant, zucchini, pepper, and squash.

zwei 2. Remove from the heat and place in a mixing bowl.

drie 3. Sauté the onion in the oil about 2 minutes.

vier 4. Add the garlic and tomato puree for a minute.

fünf 5. Add the spice(s).

sechs 6. Pour over the vegetables and mix in the pesto.

sieben 7. Sprinkle with goat cheese and walnuts.

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Potato Soup à la Berlin

Each German region has its take on "their" soup. Berlin is a huge metropolitan. The idea of soup shops date back to 1784, not in Berlin but in Bavaria. Their soup had potatoes, barley, peas, bread, beer (of course), salt, and bone broth. The soup recipe reached Hamburg, Frankfurt, and London. Today, this Kartoffelsuppe is a large part of Berlin's cuisine. I know, after living in West Berlin for six years. -Mike

Berliner Kartoffelsuppe (German)

Makes about 6 cups (1.440 ml)

~Use organic as much as possible.~

4 potatoes, diced

1 large carrot, sliced 

1 leek, sliced 

4 cups (1 liter) vegetable broth 

1 cup (150 g) sausage, sliced 

1/2 cup (120 ml) (dairy-free) cream or yogurt

Himalayan salt and pepper to taste  

garnish with parsley

eins 1. Bring the broth to a boil.

zwei 2. Add the vegetables. Cook about 15 minutes.

drie 3. Add the sausages and cream/yogurt.

vier 4. Simmer for 5 or more minutes so the vegetables are tender.

fünf 5. Season and garnish with parsley before serving.

Try some of our other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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A Summer salad à la German

Salads are eaten for breakfast, like in Japan, at lunch, nice afternoon gathering, before dinner, after dinner, like in France, as a main course or light evening meal (Abendessen), like in Germany. 

Sommersalat (German)

Serves 2 or more

~organic products as much as possible~

2 bell peppers (Paprika) cut into thin rings

1 cucumber (Gurke) cut into slices

mushrooms (Pilze) sliced thinly

cherry tomatoes (Kirschtomaten) cut in half

lettuce (Kopfsalat)

chives (Schnittlauch) chopped

dill (Dill) chopped

4-6 Tbs. (60-90 ml) each: red wine vinegar (Rotweinessig) and olive oil (Olivenöl)

pepper and sugar (Pfeffer und Zucker) to taste

eins 1. Mix the first five items in a large bowl.

zwei 2. In a small bowl, combine the chives, dill with the the vinegar, oil, pepper and sugar.

drie 3. Drizzle the vinaigrette over the salad.

Are you looking for more salad dishes?

https://veggiefernandezs.blogspot.com/search/label/salads

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Asparagus Salad with Salmon

If you can find white asparagus, it's the tastiest. But green asparagus will do, also. You are set for a flavorful spring salad. Mid-April to the end of June is (white) asparagus season (Spargelzeit) in Germany. 

White asparagus (aka "white gold") is also grown in Spain, the Netherlands, France, Italy, Belgium, Switzerland, and Peru. 

Spargel-Lachs-Salat (Germany)

Servers 4

 

2 pounds (910 g) organic asparagus, washed and peel, cut off the ends

1/2 tsp. (2,5 g) each: Himalayan salt and sugar

4 Tbs. (60 ml) raspberry vinegar

6 Tbs. (90 ml) olive oil

1 tsp. (5 g) mustard

1 small organic red onion, chopped

10 ounces (285 g) wild salmon chunks, smoked or canned, divided into bite-size pieces 

organic lettuce leaves

dill

eins 1. Cut the asparagus into 1 1/2 inch (380 cm) chunks.

zwei 2. Bring water to a boil, add the salt, sugar, and asparagus. Cook 10-15 minutes.

drie 3. Remove and drain the asparagus. Set aside to cool.

 

vier 4. Whisk the oil, mustard, and some sugar.

fünf 5. Add the asparagus, chopped onion, and salmon chunks.

sechs 6. Fold the mixture, cover, and chill for about 30 minutes.

sieben 7. Plate the lettuce leaves, add the salmon and garnish with dill.

Try other asparagus dishes: https://veggiefernandezs.blogspot.com/search/label/asparagus

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3 German Tuna Salads

There are many recipes for tuna salad. I think the mustard makes it "German".

P.S. Substitute herring for a Herring Salad (Heringfssalat). I wonder if I can use sardines instead? I like mustard and cheese in a sardine sandwich.-Mike

eins 1.  Mix all the ingredients in a bowl.

zwei 2. Let it sit for 15 minutes for the flavor to come together.

drei 3. Spread on (guten-free) bread or serve over (organic) lettuce as a salad.

Thunfischsalat (German)

tuna salad

1 can of wild tuna, drained 

2 organic hard-boiled eggs 

1/2 chopped organic onion

2 chopped organic dill pickles

1/4 cup (60 ml) (dairy-free) organic yogurt

1 tsp. (5 ml)  pickle juice

1 tsp. (5 g) mustard

2 tsp.  (10 ml) organic lemon juice

Thunfischsalat mit Mais und Paprika

with corn and bell peppers

2 cans of wild tuna, drained

3 sliced organic tomatoes 

3 organic bell peppers (diced, mixed colors)

1 sliced organic cucumber 

1/2 can of organic corn

parsley

3 Tbs. (45 ml) each: olive oil and white vinegar

Cremiger Thunfischsalat

creamy tuna salad

2 cans of wild tuna, drained

1/4 cup (30 g) each: chopped red onion and red onion

1/4 cup (30 g) each: mayonnaise and plain Greek yogurt or dairy-free yogurt 

1 diced organic celery stalk 

diced organic dill pickles

mustard

parsley

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Bavarian Stew

Pichelsteiner is a German stew with three kinds of meats and vegetables. One store is that the dish is traced back to an innkeeper in the early 1800s. It is named after the Büchelstein mountain and the annual Büchelsteinerfest since 1839. 

Bavaria has 54 food specialities protected under European law. Its cuisine dates back to medieval times (ca 481-1350). People as well as conquerors brought different cooking dishes to the area.

Pichelsteiner (Bavarian German/Bairisch) 

Serves 6

~Use organic as much a possible.~

1 pounds (455 g) each: (grass feed) stew beef, pork, and lamb, cut into chunks

3 Tbs. (45 g) each: (gluten-free) flour and (dairy-free) butter

1 chopped each: onion, leek, and celeriac (peeled)

minced garlic

cubed potatoes (mixed types, eg. sweet, yellow, and/or yams)

shredded cabbage

chopped carrots

4 cups (960 ml) chicken broth

2 tsp. (4 g) each: crushed caraway seeds and cumin

2 bay leaves

garnish: parsley

~Bairisch~

oas 1. Coat the meats with flour and brown in the butter. Remove and set aside.

zwoa 2. Sauté the onions about 5 minutes.

drei 3. Add garlic for a few minutes; the leeks for 5 minutes; potatoes, carrots and celeriac for another 5 minutes; add cabbage.

fiare 4. Add the meats, broth, and spices, low the heat and cook for about 50 minutes. Inside temperature of the meats 145ºF/63ºC.

fimfe 5. Remove the bay leaves.

sechse 6. Serve garnished with parsley.

An Guadn! (Bayrisch)

Guten Appetit! (German)

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Lamb Doner Kabab

There seems to be  stands on "every" German corner, but you will not see one in Türkiye. It is a Berlin invention from 1971 and is now as popular as a Currywurst stand.

Lamm Döner Kebab (German)

Kuzu döner kebap (Turkish)

Serves 4

Preheat the over to 430ºF/221ºC

1 1/2 pounds grass fed lean veal, cut into cubes

1/2 tsp. (1 g) ground cumin or doner-kabab seasoning*

2 grated organic onions

5 Tbs. (75 ml) olive oil

pressed organic garlic 

3/4 cup (180 ml) (dairy free) yogurt

chopped parsley

(gluten free) flatbread, sliced in half but not all the way

on a serving plate:

1 cub (130 g) each thinly sliced organic: onion, red cabbage, cucumber and diced tomatoe

eins 1. Season the cut veal.

zwei 2. Place on four skewers.

drie 3. Make a paste with grated onions and oil.

vier 4. Brush on the meat. 

fünf 5. Grill and turn the skewers for about 20 minutes, inside temperature 145ºF/63ºC.

sechs 6. Mix the garlic with the yogurt.

sieben 7. Stir in the parsley.

acht 8. Drizzle a little oil into the flatbread.

neun 9. Warm in the open about 7 minutes.

zehn 10. Remove the meat from the skewers, placed on a plate.

elf 11. Make your individual donor kebabs with the meat and the condiments.

Guten Appetit!

Afiye olsun!

/a-feh-yet ol-sun/

*doner-kabab seasoning:

Mix...

1 Tbs. (6 g) each: coriander, onion power, Himalayan salt, paprika, black pepper, oregano, chili powder, garlic powder, and cayenne pepper

1 tsp. (2 g) thyme

1/2 tsp. (1 g) cumin and savory

Use with 

• vegetables: zucchini, eggplant, bell peppers with olive oil
• grain bowls: sprinkle over cooked quinoa, couscous, or rice
• marinades: blend into tofu, tempeh, or seitan for at least 30 minutes; with lamb, beef, or chicken (add little water to form a paste)
• dip and sauces: mix into (dairy-free) yogurt, cream cheese, sour cream, or Greek yogurt

Add a Turkish mixed salad: https://veggiefernandezs.blogspot.com/2021/06/turkish-mixed-salad.html

Try five other kabobs: https://veggiefernandezs.blogspot.com/2017/06/kabobs-to-go.html

or Vegetable Kababs: https://veggiefernandezs.blogspot.com/2014/09/vegetable-kababs.html

with a nice refreshing Turkish yogurt drink, "Ayran": https://veggiefernandezs.blogspot.com/2015/11/ayran.html

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Pumpkin Soup à la German

German soups are diverse, use a wide variety of ingredients, mostly what is in season. So for the fall, pumpkin is #1 ingredient. 

Kürbissuppe (German)

Serve 2

little organic ginger, thinly sliced

littler  chili flakes, seeds removed, cut into thin rings

2 Tbs. (30 ml) (dairy-free) organic butter

1 chopped organic onion

1 pound (455 g) pumpkin, cut into cubes

organic potatoes, cut into cubes

3 cups (720 ml) organic vegetable broth

1 cup (240 ml) (dairy-free) organic cream or yogurt

juice of 1 organic lemon

+4 slices of (sodium nitrate free) ham

herbs to taste: galic, coriander, cumin, allspice, cinnamon, nutmeg, cardamom, and/or coves

eins 1. Met the butter and sauté the onions.

zwei 2. Add the pumpkin, potatoes, ginger, and chili. 

drie 3. Pour in the broth and simmer for 15 minutes.

vier 4. Purée the soup.

fünf 5. Add the cream/yogurt and bring to a boil.

sechs 6. Add the lemon juice.

sieben 7. Microwave the slices of ham for a minute or two, then roll each slice.

acht 8. Small plates of each herb, roll the ham onto ones of your choice, serve with the soup.

Try some of our other soups this winter: https://veggiefernandezs.blogspot.com/search/label/soups

or use the soup as a side dish with a German main course: https://veggiefernandezs.blogspot.com/search/label/German

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