In February and March, it is still very cold outside, especially in the evenings. In Germany, it is tradition to eat soups and stews during the cold season to warm up the body and replenish plenty of energy to fight colds. This menu features some of Germany’s most popular and classic soups and stews. And for dessert, there will be quick and easy variations on traditional cakes as well as waffles and fruit desserts.
Also on the menu again are highlights: wiener sausage, roast ham, and bee sting cake.
For the first time, this menu will show you how to easily smoke your own sausages at home. Wienerwurst, a popular and famous German sausage in Japan, can be smoked before cooking to give it a unique flavor and color.
Traditionally in Germany, a special meal rich in meat was prepared on Sundays. Roast ham cooked in beer sauce is a perfect dish for a cold day when you want to prepare a special meal for yourself and your family. The meat is very juicy and the skin is very crispy. It is served with creamy potato dumplings and other ingredients.
The final highlight is the bee sting cake. This very popular traditional cake consists of a caramel almond crust and vanilla cream filling.
I look forward to cooking and baking many delicious dishes with my students this year.
In this menu, I teach my students how to make their own wiener sausage at home.
Vienna sausage is sold in every supermarket in Germany and also in Japan. It is the most popular and most commonly eaten sausage in Germany. It is called Wienerwurst or Frankfurtwurst and seems to have been around since the Middle Ages. What makes this sausage unique is that it is not only cooked but also smoked, which gives it its distinctive reddish-brown color and flavor.
This recipe is the first to show students how to make smoked sausage very easily at home. However, it is important to note that the homemade sausage made with this recipe is not reddish brown like supermarket sausage, but rather is an ashy fox color on the outside and light brown on the inside. This is because not only must the sausage be smoked to get the typical color, but it must also be specially salted with sodium nitrite. This is easily available in Germany, but it is not likely to be available individually in Japan, so I adapted the recipe for the Japanese market.
I have also arranged the recipe so that the sausage tastes almost like Wiener sausage without smoking, but only cooked. When not smoked, the sausage is not as brown as the original, but rather a much lighter grayish-brown color, but it is still very tasty.
The students are shown how to make different variations of the sausage, some using professional kitchen tools and others using simple, inexpensive kitchen tools that can be found in many kitchens. Additionally, I describe where all the ingredients can be easily purchased. This way, anyone can make delicious sausages at home without expensive special equipment or experience.
This potato soup is filled with fresh vegetables and not only warms you up, but also provides lots of vitamins. Potato soup is generally served with wiener sausage. As a lunch in a soup jar, this potato soup is very tasty and filling on a cold day.
Lentil stew is a traditional dish eaten during the cold season, especially in south-central Germany. The stew is served with Wiener sausage or Mettwurst, which tastes similar to salami. Lentils are also very healthy, containing many minerals and fiber. This lentil stew is also a very tasty lunch in a soup jar on a cold day and will fill you up for a long time.
There are many variations of potato dumplings. This menu presents the simplest basic recipe. These dumplings are delicious for both children and adults and can be eaten as a side dish to a variety of dishes, including goulash. Dumplings are also often prepared as a side dish for festive dinners.
Butter vegetables are well-known to everyone in Germany and can also be bought frozen in any supermarket. It is a classic side dish that can be served with most meat and fish dishes. Thanks to the butter and long-cooked carrots, it is very creamy and sweet, making it a favorite side dish for children.
Not only the Japanese, but Germans also love meat. Today, however, more and more people are vegetarians and rarely cook big meat dishes. One traditional meat dish that is still very popular is roast ham. It is characterized by juicy, savory meat and a crispy skin. In addition, beer is used in the marinade, giving the meat and sauce a special flavor.
Whether you go to a festival, Oktoberfest, beer garden or Christmas market, this delicious meat is available everywhere. It is very tasty with a cold beer. In the summer, it is great with a juicy green salad. In conjunction with Oktoberfest, it is eaten with sauerkraut, in winter with red cabbage and green beans, and in everyday life simply with colorful butter vegetables.
Since I was a little girl, I remember going to my grandmother’s house every weekend to visit her. And as an appetizer, there was always a big pot of chicken soup with lots of semolina dumplings for the whole family. We were always quick to complain when we were told to cook something else instead of this soup. My grandmother told me that during World War II, although she was a young woman, she used to make this soup for her family on the farm with chickens she had slaughtered herself. My grandmother taught me how to make this in the traditional way. The recipe does not use instant soup.
In Japan, people usually eat rice porridge when they are sick. In Germany, chicken soup is customary when one catches a cold. This is because it contains all the important minerals and vitamins, is warming, easy to digest, and provides lots of energy from the chicken meat and fat. Children also love this homemade delicious cold remedy and want it every time they get sick.
You can also easily make chicken fricassee from chicken broth. So you can easily make two dishes from one recipe.
The semolina dumplings in the soup are special dumplings that you can’t buy at the supermarket. You can also use semolina dumplings instead of noodles in other soups or casseroles.
Chicken fricassee is another traditional German dish that my mother loved as a child. These days you can buy it frozen in any supermarket.
I learned this recipe from my grandmother. The base is made exactly as my great-grandmother taught her. Over the years, other ingredients have also been added to the now common chicken fricassee, such as jarred asparagus, which was not available in the past.
My recipe also shows how to quickly and easily transform chicken broth into chicken fricassee. This way, you can easily make two dishes, for example, chicken soup one day and a healthy chicken fricassee the next day with leftovers.
Many students have asked for more bread recipes with nuts, fruits, and vegetables. Not only is this bread very healthy and moist, it is also very easy to make. No sourdough is needed, and there is no need to knead or shape the dough. The bread is simply baked in a bread pan like a cake. With plenty of walnuts, dried figs, spelt flour, and whole wheat flour, this bread is not only delicious, but also very healthy. It is very rich in nutrients and fiber. This bread is delicious with a variety of toppings. For example, it is delicious with butter and honey, camembert and pears. It is delicious freshly baked or crispy toasted.
This salad can be enjoyed not only as a side dish or appetizer, but also as a healthy main dish. Sweet, juicy, and crunchy, this salad is filling and very healthy, and filling for a long time.
Already in 2017, a student asked me for a recipe for red fruit jelly. Now, finally, this recipe fits perfectly into the menu.
Very Berry Jelly is a traditional, very fruity, creamy jelly that has been made in Northern Germany, Denmark, and Sweden for many years. In fact, there is a debate between North Germany and Denmark as to who was the first to make red berry jelly.
“Rote Grütze” is a kind of berry pudding or jelly. It is made with lots of berries, red fruits, and red fruit juice. The standard ingredients are strawberries, red currants, and cherries. In the past, fresh fruit was used, but now frozen fruit is used. This makes it easy to make a delicious dessert in 15 minutes.
Red fruit jelly can be served hot or cold. Chilled and served with vanilla sauce is a traditional summer dessert. It is also delicious mixed with plain yogurt for a refreshing summer breakfast or lunch. It is also very popular as a filling for cream puffs. Especially in the colder months, it is served warm as a sauce for waffles or cheesecake, with chocolate cake, with rice pudding, or as a pure berry soup with vanilla ice cream or whipped cream.
There are many variations on this recipe, so find your favorite flavor and adapt this recipe to the season.
This is a special waffle recipe because of the large amount of blue poppy seeds in the batter. If you like, you can arrange them with rum-soaked raisins or grated marzipan.
It goes very well with fruity berry berry jelly hot sauce and whipped cream.
In Germany, applesauce and apple compote have been around for hundreds of years. It was made in the old days to prolong the shelf life of apples. The difference between applesauce and apple compote is that applesauce is creamier and apple compote still has chunks of apple.
This apple compote has a wintery flavor and is especially delicious with almonds and raisins. It can be eaten with cookies and whipped cream as shown in the photo, with yogurt, as a filling for apple pie, with waffles, or on warm rice pudding. Apple compote can be eaten warm or chilled.
Not only at Christmas, but throughout the cold season, cinnamon is one of the most important and popular spices in Germany. It is used in many teas, chocolates, cakes and desserts.
These cinnamon waffles are not only a delicious afternoon snack on a cold day, but also a sweet breakfast. They taste just like a juicy apple pie with apple compote and whipped cream.
These waffles are a fruity and unusual dessert. Waffles are usually a simple dish, but the orange filet and cinnamon whipped cream make them a special, fancy dessert.
It is not known exactly why the cake is called “Bienenstich” (bee sting) in German; legend has it that in 1474, the German city of Linz attempted to attack the neighboring city of Andernach. Early in the morning, when Linz soldiers crept up to the walls of Andernach, two bakers saw the soldiers. They threw a beehive at the soldiers, who were stung by bees and had to flee. To celebrate their victory, this special cake was baked.
In the old days, hundreds of years ago, it was made without whipped cream, but after refrigerators became available, custard cream and buttercream were added about 100 years ago. What makes this cake unique is the caramel crust with caramelized almonds in it.
The recipe is specially adapted for a 15 cm cake mold for this class so that it can be baked in a small oven and eaten quickly because of its small quantity.
03 & 04 March 2023
In this time period you will have 2 days with Zoom Meetings for asking the teacher questions, meeting with other students and cook and bake LIVE together.
3:00 PM – 6:15 PM
Tokio, Japan, local time
Zoom Room OPEN
In the time period of the LIVE Class you can enter and connect to the teacher and other students; choose your day and time freely.
The Zoom classes will get recorded for those, who cannot participate or want to listen to the teacher`s advise again.
During the Break Time you can bake the Stollen and prepare all ingredients for the second half of the class.