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Spinach pancakes with smoked trout and prawns recipe

Spinach pancakes with smoked trout and prawns recipe


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  • Recipes
  • Dish type
  • Pancakes
  • Savoury pancakes

Spinach gives pancake batter a subtle flavour and added vegetable value, while mushrooms and peas complement the smoked fish and Cheddar filling. A tomato salad (see Zesty tomato salad recipe on this website) would complete the meal.

8 people made this

IngredientsServes: 4

  • 100 g (3½ oz) young spinach
  • 125 g (4½ oz) plain flour
  • 450 ml (15 fl oz) semi-skimmed milk
  • 1 egg
  • generous pinch of grated nutmeg
  • about 1 tbsp sunflower oil
  • salt and pepper
  • Fish filling
  • 30 g (1 oz) butter
  • 125 g (4½ oz) mushrooms, sliced
  • 300 g (10½ oz) frozen peas
  • 50 g (1¾ oz) plain flour
  • 600 ml (1 pint) semi-skimmed milk
  • 150 g (5½ oz) peeled cooked prawns
  • 125 g (4½ oz) smoked trout fillet, flaked
  • 100 g (3½ oz) mature Cheddar cheese, grated
  • generous pinch of grated nutmeg

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted – the water on the leaves is enough moisture. Drain well, pressing out excess water.
  2. Place the spinach in a food processor and add the flour, milk, egg and nutmeg. Season, then process to a smooth batter. (If you don't have a food processor, see ‘Some more ideas’ footnote.)
  3. Heat 1 tbsp oil in a 20 cm (8 in) non-stick frying pan, then pour out excess oil into a small bowl. Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so. Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
  4. Turn the pancake out onto a plate. Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary. Stack up the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper. When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.
  5. For the filling, melt the butter in a saucepan and add the mushrooms. Cook gently for 3 minutes, stirring. Add the peas and cook for 1 minute.
  6. Whisk the flour into the milk until smooth, then pour this into the mushroom mixture. Bring to the boil, stirring, and simmer for 3 minutes. Stir in the prawns, trout, half of the cheese, the nutmeg and seasoning to taste.
  7. Preheat the grill. Divide the filling among the pancakes, roll them up and place in a flameproof dish. Sprinkle the remaining cheese over and grill until golden. Serve immediately.

Pancake how-to

Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!

Some more ideas

*If you do not have a food processor, sift the flour into a bowl, add the egg, nutmeg and seasoning, then gradually whisk in the milk. Finely chop the cooked spinach and stir it into the batter to mix evenly. *Leeks and sweetcorn make a delicious vegetarian filling. Instead of the mushrooms, peas, prawns and trout, use 2 leeks, thinly sliced; 2 red peppers, seeded and thinly sliced; and 1 can sweetcorn, about 400 g, well drained. Add 2 tsp made English mustard to the sauce, if liked, instead of the nutmeg. *Replace the prawns and trout with smoked haddock. Poach 280 g (10 oz) smoked haddock fillet in gently simmering water for about 5 minutes or until just cooked. Drain, skin and flake the fish, discarding any bones.

Plus points

*About one-third of the energy (calories) from trout is provided by fat, but only a small amount of this is saturated fat. Trout contains useful amounts of the fat-soluble vitamin E. *Spinach, milk and cheese all provide calcium, adequate supplies of which are important throughout life for healthy bones and teeth. Adolescent girls in particular need a plentiful supply to protect against osteoporosis in later life.

Each serving provides

B12, folate, calcium, A, B1, B2, B6, C, E, niacin, copper, iron zinc, potassium

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (3)

I use frozen, chopped spinach for my spinach pancakes. Just defrost and drain well and add to pancake mixture. wpg-20 Feb 2012

Altered ingredient amounts.Made the pancakes for another filling recipe and it was just as tasty. I had to add a little more flour though because it was a little watery.-14 Oct 2010

I did enjoy the filling but not the pancakes and they were a nightmare to make , but that may be me been a little heavy handed.-05 Aug 2016


1. To make the batter, blend the eggs, milk, flour, 1 tbsp olive oil, spinach, 1 tbsp chopped dill and half tsp salt in a blender for 30 seconds. To make the horseradish cream, beat the sour cream, yoghurt, horseradish sauce, sea salt, pepper and remaining dill together until smooth and creamy.

2. Gently warm the trout, and remove the flesh from the bones, discarding all bones and skin. Flake into bite-sized pieces.

3. To cook the crepes, brush a 24cm fry pan with remaining olive oil. Add 2 tbsp batter, swirling immediately to coat the base with a fine layer. Cook over low heat (to avoid browning) for 30 secs or until almost set, then gently flip and cook for 15 seconds. Keep warm while you cook remaining crepes, using remaining oil.

4. Scatter each crepe with smoked trout, horseradish cream, extra dill and black pepper, and serve.


FROM THE AMERICAS

Buttermilk pancakes (USA and Canada)

The traditional, fluffy American pancake or Canadian flapjack is made with a simple batter of eggs, buttermilk, sugar, flour and baking powder. Add butter and maple syrup, and stack 'em high.​

Canadian flapjacks with hot maple syrup. Photo: William Meppem

Panquecas (Brazil)

Thin wheat flour pancakes rolled around a filling of meat, chicken or vegetables and topped with a thick, rich tomato sauce. Serve with rice and beans for the full monty.

Cachapas (Venezuela/Colombia)

A traditional street snack, these thick savoury pancakes have been made with stone-ground corn kernels since pre-Colombian times. While hot, they're folded over a slab of soft white queso de mano or pork chicharrons.


Steamed Prawn with Spinach and Brown rice with Raspberry Vinegar

Bring together to form a dough and knead for 10-15 minutes until the dough is smooth and springy. The dough should be soft and slightly sticky. If the dough is too wet, add some more flour until it is easier to handle

Lightly oil the mixing bowl and put your dough back in the bowl and cover with a tea towel

Put the dough in the warm oven and leave for an hour - an hour and a half until the dough had doubled in size

Put the dough onto a lightly floured surface and cut into 6 equal pieces

Shape each piece of dough into a ball and then lightly roll between your hand and the work surface to make it more of a sausage shape

Grease a loaf tin and place the shaped dough into the tin next to each other

Brush some oat milk over the top of the dough

Put a tea towel over the tin and allow to rise at room temperature until doubled in size

Pre-heat the oven to 175'C

Glaze the buns once more and then bake for 20-30 minutes until the top is a rich golden brown and they are no longer doughy

Allow to cool for a few minutes before removing from the tin. If they stick on the edge just run a knife along to loosen the buns

Mix together the lemon juice and icing sugar. You want a thick but pourable icing. If it is too thin it will just run off the buns

Wait for the lemon buns to cool completely before icing split and add Vegan Cream but eat on the day as they get tough if left


Smoked Salmon and Prawn Stack

This is really quick and easy and yet looks really special. Best of all it is delicious!

Smoked salmon and prawn stack

Ingredients

All amounts depend on you and how many you are making! The following is good for two stacks using rings of 7cms diameter and 3 1/2 cms deep. (50% fat creme fraiche works better and tastes better that the 3%)

Smoked salmon trimmings about 120g

Equal quantities of low fat creme fraiche and low fat mayonnaise (or full fat of both if you don’t have to watch the calories!) I used 2 generous tbsps of each

Fresh or dried dill, chopped finely reserving a few fronds for decoration

Wild Rocket leaves and lemon slices to serve

How to do it

  • Mix the creme fraiche, mayonnaise and dill to make a thick mixture. They each thicken up when mixed together
  • Drain the prawns well and add to the mixture.
  • Stir up well so that all the prawns are covered.
  • Break up or cut up the smoked salmon trimmings.
  • Put the ring on your serving plate and carefully put a thin layer of salmon on the bottom.
  • Put a layer of the prawn mixture on top of the salmon.

Prawn mixture on top of salmon

  • Add another layer of salmon.
  • Lastly, add another layer of prawns.
  • Put to chill for at least half an hour.
  • To serve, add a few bits of reserved salmon on top add a few Wild Rocket leaves and a curled lemon slice.
  • Carefully lift the ring directly off the stack. It is very well-behaved and won’t collapse on you.
  • You can layer the salmon and prawns in whatever way you like. If you don’t have as much salmon, just use it as the base.

Double salmon layer, as recipe

If you find this useful, please click like and/or comment. Feedback is always helpful. Thank you.


Method

First you need to make the Hollandaise sauce: place the butter in a small saucepan and let it melt slowly.

Meanwhile, blend the egg yolks and seasoning in a liquidiser or food processor. You can also watch How to Separate Eggs, and how to make the Hollandaise in our Cookery School Videos on this page.

Then turn the heat up and when the butter reaches the boil, pour it into a jug and start to pour this very slowly into the liquidiser, in a thin trickle, with the motor running until all the butter is added and the sauce is thickened. Then, with the motor still switched on, slowly add the lemon juice. Then keep the sauce warm by placing it in a basin over some hot water.

To cook the fish, place it in a frying pan, pour in the milk, add some freshly milled pepper, then bring it all up to a gentle simmer. Cover and poach for 6-7 minutes. While that is happening, cook the spinach – melt the butter in a large saucepan and pile the spinach in with a teaspoon of salt and some freshly milled black pepper. Put the lid on and cook it over a medium heat for 2-3 minutes, turning it all over half way through. Quite a bit of water will come out, so what you need to do then is drain it in a colander and press down a small plate on top to squeeze out every last bit of juice. Cover with a cloth and keep warm.

When the haddock is ready, divide the spinach between 4 warm serving plates, and place the haddock pieces on top. Now just add a little of the poaching liquid (about 2 tablespoons) to the sauce and whisk it in along with the chives, then pour the sauce over the haddock and spinach. Serve straight away.


Savoury pancake recipes

Ingredients

Ham and cheese savoury pancakes

Stuff your savoury crêpe with chunky ham and salty gruyère for a quick, comforting midweek meal.

Vietnamese pancakes

These light savoury crêpes by Uyen Luu are stuffed with juicy king prawns and are best eaten with an abundance of salad leaves and herbs.

Spicy sweetcorn melt pancakes

  • Mix a 195g tin of sweetcorn with ½ chopped red onion, 1 finely chopped red chilli, 1 chopped roasted red pepper from a jar, ½ tsp toasted cumin seeds and a handful of chopped coriander leaves.
  • Scatter some grated cheddar and mozzarella mix over six pancakes then grill until melted. Stack up three pancakes each with the sweetcorn mix.

Smoked salmon pancakes

  • Mix 4 tbsp crème fraîche with 1 finely chopped shallot, 1 tbsp chopped dill and a squeeze of lemon juice.
  • Layer up three pancakes each with slices of smoked salmon and drizzles of the crème fraîche mixture, finishing with salmon, a final drizzle of sauce and some extra dill.

Eggs benedict pancakes

  • Gently heat a small jar of hollandaise sauce. Poach 2 small eggs. Cook 100g baby spinach in a knob of butter and lots of seasoning until just wilted, then drain on kitchen paper.
  • Layer up 3 pancakes each with slices of wafer-thin smoked ham and the wilted spinach, then top each with a poached egg, some hollandaise sauce and a sprinkle of chopped chives

Full English pancake stack

  • Skin 2 pork sausages then reform the sausagemeat into 2 patties. Cook in a non-stick frying pan until crisp and golden, then fry 10 halved baby plum tomatoes in the same pan. Grill 4 rashers of streaky bacon until crisp. Fry 2 eggs (we love Clarence Court Burford Browns).
  • Layer up two pancakes for each serving with the patties, bacon and tomatoes, and top each with a fried egg. Mix 3 tbsp tomato ketchup with 1 tbsp hot sauce. Drizzle over the stacks before serving.

Potato pancakes

Try our moreish potato and buttermilk pancakes for a savoury brunch this weekend. These simple pancakes are delicious topped with a dollop of crème fraîche and sprinkling of chives.

Sweetcorn, feta and spring onion pancakes

The best savoury pancakes idea! Sabrina Ghayour, a British-Iranian chef, food writer and author, has developed this quick, easy and flavoursome savoury pancake recipe made with sweetcorn, feta and spring onion. A quirky yet delicious combination of salty and sweet flavours comes from the addition of bacon and maple syrup, resulting in a recipe perfect for an exciting pancake day brunch.

Savoury vegan crêpes

We've used plant-based milk and coconut oil to make a deliciously crisp egg-free crêpe. Fill with garlicky mushrooms and vegan soft cheese for an easy plant-based lunch

Crispy duck pancakes

Who loves crispy duck pancakes? This twist on classic crispy duck pancakes is made with the addition of a tangy peach sauce and offers a great alternative to the classic Shrove Tuesday options. The duck, despite its longer marination and cooking time, is surprisingly simple in preparation requiring only a few ingredients to provide the renowned aromatic flavour. The perfect DIY pancake day take away!

Easy okonomiyaki Japanese pancakes

Try these trendy Japanese savoury pancakes loaded with cabbage, prawns and bacon. These Japanese crepes have been popping up everywhere recently with their vibrant ingredients and flavours. This pancake recipe provides a simplified version you can make at home this Shrove Tuesday.

Spinach pancakes with smoked salmon

Check out this vibrant recipe with soured cream, smoked salmon and dill. Our easy spinach pancakes make for a lazy weekend brunch recipe

Potato and spring onion pancakes

Looking for an easy savoury pancake recipe? Check out these quick potato pancakes. We've used instant mash in this recipe making the pancakes super soft and smooth.

Peking duck pancakes

Serve the Peking duck with some warmed mango chutney for a fruity twist or, for a more traditional accompaniment, make the duck sauce. There is a type of duck called a Pekin that is bred to have less fat, making it perfect for this recipe as the skin crisps up more easily.

Korean courgette pancakes with dipping sauce

This quirky savoury pancake dish is the perfect dinner party starter as it will look impressive when actually it could not be simpler. These courgette fritters are given a Korean-style makeover with an easy all-in-one Korean-style dipping sauce to spice up your Shrove Tuesday.

Spinach and feta chickpea pancakes

These savoury crepes make for a quick healthy and delicious pancake day lunch. This easy crepe recipe is also gluten free, using chickpea flour (also known as gram flour) which also provides more protein than other flours.

Green spinach pancakes with soured cream, smoked salmon and dill

Make something a bit different this Shrove Tuesday and try this vibrant spinach pancake recipe. These savoury pancakes work perfectly with smoked salmon, sour cream and dill or try it with grilled halloumi for a vegetarian alternative.

Smoked salmon pancakes with lemon and caper crème fraîche

This savoury pancake recipe can be altered in size to make either a delicious pancake day brunch or a classy appetiser at a Shrove Tuesday gathering. These chive pancakes are teamed with smoked salmon, lemon, nonpareil capers and dill crème fraîche in resulting in an easy yet sophisticated pancake day recipe.

Duck with mole sauce and Peking-syle pancakes

Try this intriguing Chinese-Mexican hybrid recipe this pancake day. This Peking style pancake recipe may seem unusual however is extremely popular and common in America. These savoury pancakes pack a punch, with an aromatic and flavoursome mole sauce, whilst remaining extremely easy to make!

Baked spinach and ricotta pancakes

Ready-made-pancakes are used as an alternative to pasta in this delicious Italian-inspired dish with creamy ricotta, spinach and tomato sauce. Perfect for a veggie Pancake Day supper.


Ingredients

  • 2 x 100g smoked haddock fillets (skinned and boned = 232 cals)
  • 100g Spinach - Frozen, chopped or leaf (defrosted = 31 cals)
  • 2 tablespoons 50% low-fat creme fraiche (= 102 cals)
  • 1 tablespoon grated Parmesan cheese (= 22 cals)
  • 1 medium tomato, thinly sliced (= 13 cals)

A fabulous low-calorie luxury smoked haddock dish that is easy to make, making use of frozen spinach and pre-grated Parmesan cheese and is incredibly tasty. The total calorie count in this recipe is 400 calories the recipe serves two people and each serving is only 200 calories, making it suitable for all those following a low-calorie diet, the 5:2 diet for fast days and Weight Watchers.


Recipes for Authentic German Main Dishes

Abraham’s Speck Dish
A composed meal of grilled slices of German ham, caramelized leeks, spiced butternut squash, and potatoes with an Ice Wine vinegar reduction.

Asparagus with Shrimp and Wild Garlic Hollandaise
A lovely main dish of white asparagus and fine German ham and a creamy gouda sauce.
Asparagus-Ham Cream and Ribbon Noodles
A main dish of noodles with green asparagus and fine German ham and a creamy gouda sauce.

Beef Brisket with Red Cabage
A on-pot meal for your pressure cooker, this beef brisket cooks with root vegetbales, red cabbage and pears.

Beef Rouladen with Pan Gravy
A classic German recipe for seasoned beef rolls ina savory brown sauce stuffed with bacon and caramelized onions. Serve with spaetzle. A family favorite.

Beef Topside with Potato Dumplings and Brussel Sprouts
In honor of St Patrick’s Day we recommend this German variation on corned beef and cabbage

Berlin-Meets-Beijing Salmon and Stir Fry
Broiled East-West salmon served over a stir fry of noodles, cabbage and sauerkraut. Quick and easy recipe with sophisticated flavors.

Black Forest Chicken Cordon Bleu
A delicious German take on the familiar Cordon Blue using Limburger cheeses and authentic Black Forest ham (prociutto).

BLT Bavarian-Style
A german inspired twist on the classic BLT sandwich using German whole-grain breads, Bavarian mustard, and a Bavarian black pepper bacon. Recipe courtesy of Chef Marcel Biro.

Boiled Beef with Green Sauce
A one-pot meal, boiled beef with vegetables with a creamy green herb and chopped egg sauce. Typical dish from Hesse, Germany.

Braised Pork with Horseradish Sauce
Marinated, braised and roasted pork is “shreddibly” tender, then finished with a horseradish sour cream sauce. Created for Germanfoods.org by Chef Hans Rockenwagner.

Brandenburg Lamb
Diced lamb with onions served with green beans and potatoes in a dish from the German city of Brandenburg

Brandenburger Kohlroulade
Stufffed Cabbage rolls sautted with bacon in a creamy tomato sauce. Serve with potatoes.

Buletten (Cold-cut Hamburgers)
A ground beef hamburger mixed with onions, bread crumbs and ketchup, fried well done and refrigerated over night. Consumed best with hot mustard and a cool German beer.

Cambozola Strudel
Strudel stuffed with German Cambozola cheese, caramelized onions and savory vegetables, in a roasted red pepper coulis

Chef Olaf’s Spaetzle Bake
A baked spaetzle casserole dish made with double smoked bacon, Black Forest ham and Emmentaler cheese. Recipes courtesy of Chef Olaf Mertens

Jaegerschnitzel
The classic Bavarian Jaeger schnitzel presents pork cutlets in a savor mushroom-pepper sauce. Courtesy Chef Ludger Szmania.

Chicken Potato Burgers
A light and tasty German twist on a traditional Hamburger made with Bacarian potato pancakes and sliced chicken breasts.

Choucroute Garni
The classic Alsatian dressed sauerkraut dish combines chocken, spices, crunchy German sauerkraut and sausages. A fragrant, savory main dish perfect for the fall.

Colorful Grilled Skewers
Grilled skewers (kebobs) are hugely popular in Germany. This flavorful version uses different types of meat – beef, pork, lamb, veal – as well as onions, bell peppers and sage.

Creamy Potato Pumpkin Skillet
A colorful and nutritious skillet starring pumpkin, potatoes, arugula, and a creamy spiced parmesan sauce – the epitome of fall comfort food.

Crispy Potato Pancakes with Quick Herring Salad
This tasty herring salad with home-made potato pancakes make a great light supper with German flavors.

Currant-Glazed Pork Tenderloin with Red Cabbacge & Thyme Dumplings
German flavors abound in his dinner – pork tenderloin, red currants, red cabbage and thyme potato dumplings – perfect for fall supper

Dark Beer-Marinated BBQ Chicken
Grilled chicken marinated in German flavors of dark beer, mustard, lemon and herbs. Great German barbecue.

Dragon Skewers
These colorful and flavorful skewers feature lamb, fresh pumpkin and
Zucchini, served with thyme-infused potato wedges and a refreshing yogurt dip.

Fish Cakes with Green Sauce
Little fish cakes made from white fish fillets and grated potato with a creamy spring herb sauce. Traditionally eaten on Good Friday (Karfreitag) in Germany.

German Beef “Pot Roast” with Raisins
German Sauerbrate in the manner of the Rheinland, where a beef roast is marinated for several days in spices, vegetbales and vinegar.

German Cheese Fondue
A basic fondue recipe using German cheese and wine.

German Cheese Raclette Party
Surprise your family and friends with a fun and easy evening based around a communal raclette pan with melted German , Austrian or Swiss cheese

German Chili Dog
A big hit at parties with a distinctive style: hot dogs with chili, beans, sweet corn and bacon.

German Ham and Onion Tart
Made with tender white oats, crunchy walnuts and a dash of nutmeg, this poular German specialty makes a light, delicious and healthy dinner.

German Meatball Sandwich
The meatball in this sandwich are made with finely chopped vegetables, then sliced in half and stuffed with a layer of cream cheese and Emmentaler, radish, cucumber or tomato. A tasty and nutritious vegetarian variation of the beef meatball sandwich.

German Pigs in a Blanket
This easy German version of Pigs in a Blanket starts with crustless bread and uses flavor options like Berlin curry ketchup, Swabian Gherkins, and Duesseldorf mustard.

Goose Breast with Potato Dumplings, Red Cabbage and Chestnuts
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Grilled Apricot Duck Breast over Crispy Potato Cake with a Fresh Apricot Blackberry Compote
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Grilled Meats and Veggies with Baked Potatoes
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Grilled Medallions of Pork in Black Cherry-Pepper Sauce with Speatzle and Braised Fennel
The sweet tartness of black cherries perfectly contrasts grilled pork, with just a hint of black pepper. Recipe courtesy of Chef Marcel Biro

Grilled Pork Chops in a Dark Beer Marinade
These German grilled pork chops marinate overnight in dark beer (best is Düsseldorf Altbier) which boost their flavor and makes them incredibly tender.

Grilled Summer Vegetable Sandwich
The epitome of summer flavor! Grilled bell pepper, eggplant, zuchhini and oyster mushrooms, combined with aromatic basil and crisp lettuce.

Heavenly Hot Dog with Authentic Wiener Sausage
Authentic wiener hot dog with coleslaw and crème fraiche – a quick and convenient lunch.

Holiday Strudel with Mustard Sauce
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Holstein Schnitzel
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Hot and Crusty Frankfurter Rolls

Hungarian Sausage and Bean Stew
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Hüsumer Fresh Cod on Zwieback
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Indian – German Chicken Casserole
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Käsespätzle
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Kohlrabi Gratin
Kohlrabi and Potato gratin with ham and hazelnuts

Lentil Vegetable Soup with Smoked Pork Shanks
Healthy lentils and vegetables with smoked lean pork meat from the shank and delicious spices and herbs

Little Gourmet Skewers
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Marinated Fried Herring
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Mini-Wini Sheriff Toast
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Mushroom-Noodle Bake with Cheese
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Oktoberfest Roast Chicken
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Oldenburger Grünkohl
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Onion Tart with Emmentaler Cheese
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Original Leipzig Hodgepodge
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Pears, Beans and Bacon
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Pichelsteiner Stew
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Poached Cod
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Pork Knuckles in Beer Sauce
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Pork Roast with Potato Dumplings
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Potato Dumplings “Hairy” and “Filled”
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Potato Hash from Saarland
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Potato Pancake with Caramelized Onions and Apple Sauce
Using a mix makes these potato pancakes quick and easy the added flavors of apple sauce, caramelize onions and sour cream or quark makes them a delicious meal.

Prociutto and Sauerkraut Tart
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Proud Henry, Brats in Vinegar Caper Sauce
Bratwurst are browned and served with a sauce flavored with beer, capers, lemon and vinegar

Rat Tails
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Red Cabbage Rouladen
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Red Cabbage Stuffed Pork Loin with Bavarian Mustard Sauce
Bavarian mustard seasoned roasted pork loin stuffed with German flavors of pumpernickel (whole grain breads) red cabbage, and raisins. Served with pan juices, reinforced with more Bavarian mustard and pepper.

Rhineland Sauerbraten with Altbier
Of the many versions of Sauerbraten, this one uses dark Altbier in the marinating stage. Courtesy of Chef Ludger Szmania.

Roast Beef Sandwiches with Asparagus and Wild Garlic Pesto
A sophisticated and satisfying sandwich of thin roasted beef slices, green and white asparagus, cream cheese, tomato slices and wild garlic pesto on toasted bread. Yum!

Roast Goose with Liver Pate Stuffing and Red Currant Glazed Peaches
Succulent and tender roast glazed with peaches and red currants, a liver pate stuffing, and rye bread dumplings – a special version of a traditional German holiday meal.

Roast Pork Loin in Bavarian Beer Sauce
Pork loin marinated overnight in German honey, mustard and beer, then roasted and served with a jus and Beurre Marie sauce. Served with glass of Bavarian beer beer.

Rustic Tart with Caramelized Onions, Apples and Red Cabbage
A quick and easy caramelized onion tart with the sweet taste of German red cabbage and apples. Perfect as a light evening meal. Just add a green salad.

Sauerbraten
Chef St. John-Grubb’s version of the classic German dish

Sauerkraut and Prosciutto Tray Pizza
A tasty, healthy pizza with sauerkraut, onion, Black Forest prosciutto, tomato and Emmentaler cheese as toppings.

Sauerkraut Spaetzle with German Sausages
Traditional Swabian Kraut spaetzle dish served at German fairs and homes.

Sauerkraut Turkey Burgers with Emmentaler Cheese
A fresh take on burgers from Germany – made with ground turkey, sauerkraut, Emmentaler cheese, and caraway seeds

Sausage Skewers with Mango and Bell Pepper
With only three ingredients, this dish is surely simple. The mango brings unexpected color and flavor to grilled sausage skewers

Sauteed Beef Strips “Geschnetzeltes” in Curry Sauce
A well known German dish of thinly cut, sautéed strips of steak or filet mignon in a creamy curry sauce flavored with red wine, chanterelle mushrooms and mild curry sauce.

Schwäbische Maultaschen (Swabian Ravioli)
Maultaschen are ravioli-type German pasta stuffed with various fillings, such as fresh spinach, meat or cheese. A specialty from Baden Wuerttemberg.

Smoked Trout and Salmon Sandwiches
Smoked salmon and smoked trout combine with cucumber slices and a dill butter almond spread for a great summer sandwich.

Soured Beef Short Ribs
A marinated short ribs and Bavarian dumpling dish complement a German barbecue evening. From Chef Olaf Mertens, based on his German grandmother’s recipe.

Spreewälder Kalbsbraten
Savory herb stuffed roast veal served with roasted sour cream potatoes.

Spring Salad with Seared Por Tenderloin in Wild Garlic Pesto Dressing
This sophisticated spring salad features seared pork tenderloins over an unusual mixture of greens, with a wild garlic pesto

Stir-Fry Noodles with Rosehip-Balsamic Sauce
German-Asian fusion dish with healthy ingredients and a tangy rosehip sauce

Tyrolian Stuffed Veal Cutlet
Simple breaded veal cutlets with a filling of mozzarella, basil and tomatoes

Stuttgarter Spätzle
German comfort food – spaetzle made with ham, red onions, Emmentaler chees and wilted mache salad greens

Sweet and Sour Bockwurst
The Far East variation of an old German favorite, with mixed Asian vegetables and sour cream.

Tafelspitz with Horseradish Sauce
Tender beef, bild in a vegetable sud, is a light and delicious main course for many occasions.

Turkey “Geschnetzeltes” with Vegetable-Herb Sauce and Potato-Carrot Roesti
Strips of turkey breats are sautéed with vegetbales and herbs and a creamy white wine sauce. Serve with roesti. “Geschnetzeltes” refers to a specific popular German dish with thinly cut strips of meat in a creamy sauce. Courtesy of Chef Armin Rossmeier.

Turkey Skewers with Hot Blackberries
Juicy skewers with grilled turkey breast, squash and onions, drizzled with a flavorful blackberry sauce and served with grilled slices of baguette.

Westphalian Ham on Potato Pancakes with Parsley Sour Cream
Golden homemade potato pancakes decked out in seasoned parsley sour cream and topped with smoked cured Westphalian ham

Wiener Schnitzel
The classic Wiener Schnitzel, a thin slice of veal coated in breadcrumbs and fried, traditionally served with a lemon slice

Zesty Grilled Salmon with Creamy Noodles and Vegetables
Grilled salmon with the German flavors of Bavarian horseradish and mustard, served over German egg noodles, broccoli and wilted spinach with a creamy sauce.

Zwieback Pizza
For young and old, vegetable and pepperoni on a Zwieback pizza floor

is dedicated to raising awareness and appreciation of German and Central European cuisine. Find hundreds of authentic recipes, contemporary meal ideas, and guides to the region’s diverse food cultures. Browse 1,100+ imported food and beverage products for sale. This website is maintained by German Foods North America, LLC, an independent importer and retailer based in Washington, DC.

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