Apple and Sauerkraut Sausage Skillet / Eple, Sauerkraut og Pølse Panne

A guick German type dinner recipe found in
“The Quick & Eary Armour Cookbook” published by
Benjamin Company-Rutledge Books in 1980Apple-n-Sauerkraut-Sausage_thumb2

Bratwürst, sauerkraut and apples. It doesn’t get much
more German than that.

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German PotatoSoup / Tysk Potetsuppe

A traditional German soup recipe found in“Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
German PotatoSoup / Tysk Potetsuppe

The Germany cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.

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Pichelsteiner Fleisch – German Meat Casserole / Tysk Kjøttgryte

A classic German recipe from “God Mat Fra Hele Verden”
(Delicious Food From All The World)  published
by
Schibsted in 1971
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It is quite likely that this stew originates from Bavaria, which is known for its many delicious casserole dishes.

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Rote Grütze – German Fruit Pudding / Tysk Bærpudding

A German dessert speciality found on expatica.com
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This red fruit pudding is a popular dessert in the North. It’s made from black and red currants, raspberries and sometimes strawberries or cherries, which are cooked in their juice and thickened with a little potato starch or cornflour. It’s served with cream, vanilla sauce or milk.

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Knoblauchsuppe – Garlic Soup / Hvitløksuppe

Recipes from “Livretter Fra Mange Land”
(Favourites From Many Countries) published by
Hjemmets Kokebokklubb in 1979

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Here’s a classic German soup recipe for all those of you out there who really love garlic

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Bavarian Gammon / Bayersk Svinekam

A recipe from “Cattelins Kokebok” (Cattelin’s Cook Book) published by Den Norske Bokklubb in 1977bayersk svinekam_post

Gammon is of course familiar to you, but the cabbage is perhaps a new acquaintance. The “Bavarian” with this cabbage is that it is a kind of fresh sour cabbage. Here you get the sour flavor by adding vinegar. Typical South German is also the cabbage-onion-vinegar-pork mix. What ever, it is really delicious, and hearty.

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