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Beef Rouladen (Rindsrouladen)

The first time I had dinner in a private home in Germany, my soon-to-be Mother-in-Law welcomed us with the Schwabian customary cake and champagne at 4:00 p.m. Two hours later, dinner was Beef Rouladen and Spätzle as the main course. I was ready to sign on the dotted line by desert. This recipe wants a little planning, it is after all a traditional holiday meal. When you are just starting out...

The first time I had dinner in a private home in Germany, my soon-to-be Mother-in-Law welcomed us with the Schwabian customary cake and champagne at 4:00 p.m. Two hours later, dinner was Beef Rouladen and Spätzle as the main course. I was ready to sign on the dotted line by desert. This recipe ...

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Icebreaker Brownies

These brownies are rich and heavy. For all those calories and fat they really should be cut into small squares for serving. Better anyway because then you can have seconds and thirds. By my approximation, the recipe below makes about a quarter million of those. The good news is that the recipe halves well and would probably even quarter in case you didn’t have any friends with whom to share.1...

These brownies are rich and heavy. For all those calories and fat they really should be cut into small squares for serving. Better anyway because then you can have seconds and thirds. By my approximation, the recipe below makes about a quarter million of those. The good news is that the recipe ...

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Semmelknödel - The Unstuffing

So what does one do with a drying-out baguette or leftover bag of stuffing you were sure you were going to need? Here in Southern Germany we make Semmelknödel, those mysterious non-soggy bread balls which have been simmered in salted water for 20 minutes. Serve them with roasted meat (and plenty of gravy!) or even with a simple mushroom ragout. The following recipe is from Alfred Biolek’s col...

So what does one do with a drying-out baguette or leftover bag of stuffing you were sure you were going to need? Here in Southern Germany we make Semmelknödel, those mysterious non-soggy bread balls which have been simmered in salted water for 20 minutes. Serve them with roasted meat (and plenty...

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Harvest Breakfast/Coffee Cake

This wonderful Autumn cake recipe is forked from my Very Adaptable Coffee Cake recipe. I hope you enjoy it and that it helps to show how adaptables can be used in the WYHIWYN 1 style of cooking. Getting Started Gather your ingredients and preheat your oven to 180° C. or 350° F. Ingredients Quantity Dry Ingredients 300 g. Flour ...

This wonderful Autumn cake recipe is forked from my Very Adaptable Coffee Cake recipe. I hope you enjoy it and that it helps to show how adaptables can be used in the WYHIWYN 1 style of cooking. Getting Started Gather your ingredients and preheat your oven to 180° C. or 350° F. Ingredients ...


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