Category Archives: Meat Main Dishes

Around The World: Ireland – Irish Stew with Guinness

Around The World: Ireland – Irish Stew with Guinness
Around The World: Ireland – Irish Stew with Guinness

Hello everyone! 

Today was quite a busy day for me, so I won’t talk much but give you this scrumptious recipe for Irish Stew!!

Around The World, Week by Week: Ireland - IRISH STEW by gingerlemonandspice

Irish Stew is a very traditional dish and is usually made with Lamb Meat. Unfortunately I couldn’t get any this time which was very strange but what should I do – I just used Beef instead which works perfectly, too! You might have to cook it a bit longer, and the taste is a bit different, but well 😉

Also during my research I stumbled upon many many recipes for Irish Stew, all a bit different – some with leeks or cabbage – but I stuck to the primary ingredients in my version here. At least regarding the vegetables because I gave it my own twist during the seasoning part!

Please give this dish a try and tell me, if you liked it!! 🙂

Around The World, Week by Week: Ireland - IRISH STEW by gingerlemonandspice

 

Don’t forget: If you have any questions about Ireland, or if you have made your own experiences with Irish food, the people, the culture or the country please leave a comment!! I would love to hear about it!

 

 

Irish Stew with Guinness
 
Prep time
Cook time
Total time
 
A very hearty, flavorful and comforting dish that takes some time to cook, but it is so worth it!
Author:
Recipe type: Meat Dish
Cuisine: Irish
Serves: 2-3
Ingredients
  • 500g lamb shoulder (beef works too)
  • 1 Tbsp flour
  • 2 Tsp freshly ground pepper
  • 2 Tbsp vegetable oil (rapeseed)
  • 2 onions, chopped
  • 3 bay leaves
  • small handful of fresh thyme, cut finely
  • 1 can of Guinness
  • 400ml lamb stock
  • salt, pepper, garlic powder (about 1 tsp)
  • 750g potatoes
  • 4 carrots
  • brown sugar (about 2 Tbsp)
  • optional: lemon juice
  • small handful of fresh parsley, chopped
Instructions
  1. First prepare the meat. Cut of all the white stuff you don't want to eat (sinews, fat or what ever) then cut the meat into chunks about the size of 2cm per side. Toss the meat into a freezer bag and add the flour and pepper. Blow a bit of air into the bag carefully and close it tight and shake it till all the meat is covered in flour.
  2. Take a large pot and put it on the stove on high heat. Once it's hot add the oil and the meat. When the meat starts to brown on one side turn the meat around and add the onions on top. Fry until you have a nice brown color, even on the bottom of the pot.
  3. Now add the thyme and bay leaves and fry for a minute then add the beer and the stock and stir with a wooden spoon to loosen the colored parts from the bottom. Cover with a lid.
  4. Once the liquid is hot and boiling turn down the heat to low and let it simmer for 1,5 hours. Meanwhile peel and chop potatoes and carrots roughly. At this stage I was testing the meat, if it was softening up nicely.
  5. Then add salt to season. I needed at least 3 teaspoons of salt and added more pepper and some garlic. Add the potatoes and carrots to the pot and cook for another 20-30 minutes until the vegetables are softened up.
  6. Now it is the time for the last tasting: I added the juice of a small lemon and 2 tablespoons of brown sugar. Season to your own taste!
  7. The last step is to stir in the parsley and you're done!
  8. Serve generous spoonfuls in bowls and simply lean back and ENJOY! You did it!!
Notes
I made this dish in a pot on the stove, because I don't own a casserolle pan. It was no problem at all, it was fantastic! So you can do it in a casserolle if you want, or like me on the stove.

Around The World, Week by Week: Ireland - IRISH STEW by gingerlemonandspice

Here are the other recipes I shared during this series:

Breakfast – Irish Scones with Raisins

Fast Food – Egg Salad Sandwich & Crisps

Drink – Jameson Whiskey with Ginger Ale

Soup – Seafood Chowder

Dessert – Fruit Crumble

Pastry – Barmbrack Sweet Bread

 

Kathrin

Around The World: Turkey – Köfte, Cacık & Pirinç Pilavı

Around The World: Turkey – Köfte, Cacık & Pirinç Pilavı
Around The World: Turkey – Köfte, Cacık & Pirinç Pilavı

Hey there!

Today I have a Main Dish from Turkey for you: Köfte, Cacık & Pirinç Pilavı. It is a classic!

Around The World, Week by Week: Turkey - Köfte, Cacık & Pirinç Pilavı by gingerlemonandspice

But let’s talk a bit about the country first. Around The World, Week by Week: Turkey - Köfte, Cacık & Pirinç Pilavı by gingerlemonandspice

The Republik of Turkey is a transcontinental country located in Europe but mostly in Asia. It is surrounded on three sides by water, the Mediteranean, Aegean and Black Sea. It is a rather big country with only 75 million people living in it, which makes some areas very rural. Turkey has a very rich history. There are a lot of sites from the time of Alexander the Great, the Byzantine Empire and the Ottoman Empire. I am not much of an expert in any kind of history but it is very impressive to visit the ancient ruins with or without a guided tour! I love doing that, even if I’m more interested in architecture and lifestyle than in the politics of those times!! 🙂

Around the World, Week by Week: Turkey by gingerlemonandspice

Around The World, Week by Week: Turkey by gingerlemonandspice

 

 

 

 

 

 

 

Well the Republik of Turkey as it is called today was only founded 1923 by Mustafa Kemal Atatürk, how also was the first president. Until today he is adored by many and you can find his statues and picture everywhere, some men even have tattoes on their arms or cars of his name and signature! 🙂

Most of the people in this country are Turks, but there is also a minority group called the Kurds. Most of the people have Turkish as their mother tounge and their money is the Turkish Lira. The weather varies very strongly in the different parts of the country; it can get really cold like -40°C (-40°F) in winter in some areas but also really hot in summers (always above 30°C/86°F).

So that’s enough of the formal stuff for me by now, I have some more pictures for you to click through to get your own view!

If you got any questions about Turkey or my stay there, or made your own experiences just leave a comment below!! I would love to read about it!!

 

Now on to the food: Meat balls (in Turkish Köfte) can be found in many variations in the Turkish Cuisine. It might even be that every family does them a bit different! What I have here is a very classic recipe for Köfte that can be fryed in a pan or better grilled on a charcoal barbecue!

They are accompanied by the traditional yoghurt dip with cucumbers and garlic called Cacık. It goes with a lot of dishes and can also be found on a Meze (Appetizer) Table! Also I have some rice for you called Pirinç Pilavı. Like with the meatballs there are so many ways of preparing this!

Around The World, Week by Week: Turkey - Köfte, Cacık & Pirinç Pilavı by gingerlemonandspice

 

I found all the recipes for these in one of my favorite cookbooks, ‘Sofralar’ by Orhan Tançgil of the blog ‘KochDichTürkisch’. They also have a lot of videos to the recipes on the blog, so even if you can’t speek German you might find something you like! Hop over and say hi from me!

Around The World, Week by Week: Turkey - Köfte, Cacık & Pirinç Pilavı by gingerlemonandspice

Köfte, Cacık & Pirinç Pilavı
 
Prep time
Cook time
Total time
 
A recipe for yummy turkish meat balls with rice and a yoghurt dip with cucumbers and garlic!
Author:
Recipe type: Main Dish
Cuisine: Turkish
Serves: 4-6
Ingredients
Köfte
  • 500g mixed minced meat (lamb and beef)
  • 1 onion
  • 2 slices of stale white bread
  • 1 egg
  • 1 handfull of parsley
  • 1 clove of garlic
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • pepper, pul biber spice (chili flakes)
  • 1 teaspoon olive oil
  • oil for frying
Pirinç Pilavı
  • 60g butter
  • a small handfull of soup noodles (şehriye)
  • 1 cup of rice, washed in a sieve
  • 2 cups of water or chicken stock
  • 1 teaspoon water
  • ½ teaspoon pepper
Cacık
  • 250g süzme yoğurt (turkish yoghurt with 10% fat)
  • 5 tablespoons milk
  • 2 small turkish cucumbers or 1 usual
  • 1 clove of garlic
  • 1 handfull of fresh dill
  • ½ teaspoon salt
  • pepper, pul biber spice (chili flakes)
  • olive oil
Instructions
Köfte Mix
  1. Start bei preparing the mixture for the Köfte. Just put the meat, the finally chopped onion and parsley, the spices, the egg, the olive oil and the pressed garlic in a big bowl. Cut the bread in small chunks and add to the bowl too.
  2. Now mix very well! It works best if you use your hands. Form small balls and pat them down flat and set aside on a plate or chopping board. Use wet hands while forming the Köfte so that the mixture doesn't stick to your fingers!
Pirinç Pilavı
  1. Melt butter on a pot on the stove on high heat and add the noodles. Fry and stir well until they get a golden color. Then add the rice and fry for 2-3 minutes more.
  2. Pour water or stock in and add the spices. Stir once then cover with the lid and wait until the water boils.
  3. Turn the heat down to very low for about 15 minutes then turn it off and let the pot just sit where it is. The rice will soak up more of the moisture and will get done without sticking to the bottom with this method.
Frying the Köfte
  1. Meanwhile heat one or two big pans and add some frying oil. You don't need much as the meat releases some fat as well. About one tablespoon for each pan! Put the meatballs into the pan and fry them on medium heat until they are half through then turn around and do the other side. It is even better when you have a charcoal barbecue and grill them there! You can also bake them in the oven on 200°C for about 25 minutes if you want to retain some fat. But that's not the most typical way 😉
Cacık
  1. Mix yoghurt and milk in a bowl with an egg whisk until smooth. Chop the cucumbers as finely as you can or grate them. But on the secon method make sure to press some of the water out!
  2. Add the cucumber, the spices (minus the chili), the finely chopped dill and pressed garlic to the bowl and mix well. Taste and reseason as you like.
  3. Pour the Cacık in a nice bowl and decorate with olive oil, chili and some dill sprinkles!
Notes
The cumin spice is essential for the typical taste in the Turkish Cuisine! Don't miss it!

Around The World, Week by Week: Turkey - Köfte, Cacık & Pirinç Pilavı by gingerlemonandspice

Afiyet olsun!! – Enjoy your meal!

 

Here are the other recipes I shared during this series:

An Introduction to the new series

Appetizer – Sigara Böreği

Dessert – Künefe

Drink – Ayran

Salad – Kısır

Pastry – Kurabiye

Snack/Fast Food – Lahmacun

Guest Post – Acılı Ezme

 

~ Kathrin

Guest Post: Pulled Pork, Magic Dust and Coleslaw by Tobias

Guest Post: Pulled Pork, Magic Dust and Coleslaw by Tobias
Guest Post: Pulled Pork, Magic Dust and Coleslaw by Tobias

Hi guys!

Today I have something very special for you: The very first guest post on my blog!!

It is even more special because it is my brother Tobias who took the time to write this post and say hi to you!! He is a very passionate cook too, especially barbecuing is something he really likes and celebrates!

me and my brother

Please give him a warm welcome and don’t be shy with comments!! Who knows – he might come back and whip something up for us again 😉

Have fun bro! 🙂

 

Hi,

This time it’s my turn! I’m making a guest article for my Sister!

I absolutely love barbecuing so that’s why my recipe is about one of the most difficult category of BBQ: Pulled Pork. It’ is pork which is smoked for 12 hours between 90 – 120 °C, 100°C are perfect. In the end it’s incredibly delicate, so you can easily pull the meat fibres apart.

I made it yesterday with some friends and it was absolutely fantastic. But first things first:

We started with three 3 pork shoulders (Two with about 1,3 kg and one with 1,6 kg). They have to be marinated one day before start barbecuing for the best tasting experience. So I coated it really thin with medium-hot mustard and then rubbed it with my absolute favourite spice “Magic Dust”.

Actually it IS absolute magic! You should always keep a spice shaker next to your Barbecue: It’s fantastic with pork, whatever part of it. Unfortunately the recipe is top secret so I can’t tell you the ingredients, sooo…. aahh what the heck:

 

Magic Dust

Magic Dust

Ingredients

  1. 6 Parts Paprika mild
  2. 2 Parts Paprika hot
  3. 2 Parts Garlic
  4. 1 Parts Mustard seeds light
  5. 1 Parts Mustard seeds dark
  6. 4 Parts Sugar brown
  7. 4 Parts Salt
  8. 2 Parts Pepper black
  9. 1 Parts Cumin
  10. 2 Small hot Chilies

Directions

  1. The Ingredients should be in the shape of powder and dry. I prefer using whole pepper and whole cumin and grind it myself for better taste and the whole taste of the essential oil. Just mix everything together!
http://gingerlemonandspice.com/2013/07/pulled-pork-magic-dust-and-coleslaw/

 

Back to topic: After rubbing it, the pork should be dry outside, so you should use a real lot of the magic dust. It can use it!

Now wrap it with foil and keep it in the fridge for at least 12 hours. The longer you keep it the better it is!

 

But what about the Hardware I use?

I got a Kettle Barbecue grill from Dancook the Dancook 1400. It has a fantastic technique which helps saving charcoal, for further informations just google it! There are some good tests about it!

For charcoal I used Profagus Brekkies. There are completely made out of beech from the last charcoal factory in Germany. They are one of the best on the market. High and long heat, easy to light and they don’t smoke!

For lighting I use the Weber rapidfire chimney starter. I put one egg carton and a paraffin cube underneath it and it glows in 10min.

Pulled Pork, Magic Dust and Coleslaw from gingerlemonandspice

Furthermore I have a Maverick ET-732 for BBQ-temperature and food-temperature control and a Smokinator grill attachment. With this Smokinator you can perfectly keep the BBQ Temperature at about 100 °C.

 

Beside the Meat we wanted Coleslaw, so I made one a day before, also like my favourite recipe.

Toby's Coleslaw

Prep Time: 20 minutes

Total Time: 20 minutes

Toby's Coleslaw

Ingredients

  1. 1 white cabbage
  2. 2 onions
  3. 1 Cup Oil sunflower
  4. 1 Cup Spice vinegar
  5. 1 Cup Sugar
  6. Pepper, Salt, caraway,

Directions

  1. Slice cabbage and onions.
  2. Heat oil, vinegar, sugar and spices and pour it hot over the vegetables.
  3. Keep it for a few hours while mixing it every once in a while.
http://gingerlemonandspice.com/2013/07/pulled-pork-magic-dust-and-coleslaw/

On the next day I started at 4:30am with lighting up the charcoal. It was 5:00 am when the Pork got on to the Barbecue. Use about two hands of watered beech on the charcoal for a great smoky flavour. The meat only gather the smoke in the first few hours!

Pulled Pork, Magic Dust and Coleslaw from gingerlemonandspice

This Picture was made after 5 hours. On the left side you see the Smokinator with the charcoal inside. The bowl underneath the meat is for the juice.

The Meat Temperature should get up to 94°C. When you try to do so, you will notice a strange phenomenon. The temperature rises in the first 4 hours from 10 to 60 °C but at about 65 °C it keeps a REALLY long time to rise over 70 °C. In my case it took another 4 hours to get over 70 °C. This is called the Stall.

It is because of the enthalpy of evaporation. This keeps the temperature the same as long as you have free liquid water in the meat, but there is a small simple trick to get it faster: wrap the meat with aluminium foil. With this trick you minimize the volume of the relevant cooking chamber, so the air is saturated with steam much faster. When the air is saturated, the process of evaporation and condensation is fulfilled much faster and the temperature rises again.

When the meat is at 94 °C its still wrap in aluminium foil, but before you start eating, let it some time to relax. The best way to do so is to take a big cooling box and put some glass bottles filled with boiling water on the bottom of it, put the wrapped meat on it and another layer of bottles. Keep it for half an hour so the juice can spread.

Now the “work” is done! 🙂

Pulled Pork, Magic Dust and Coleslaw from gingerlemonandspice

Take two forks and start pulling! It should be so delicate that it crumbles.

Pulled Pork, Magic Dust and Coleslaw from gingerlemonandspice

Now take a burger bun, half it, toast it, put some pulled pork and some barbecue sauce (recipe below) on one side and some coleslaw on the other.

Pulled Pork, Magic Dust and Coleslaw from gingerlemonandspice

Put it together and enjoy 🙂

Pulled Pork, Magic Dust and Coleslaw from gingerlemonandspice

For one of the best barbecue sauce ever, take the meat juice from the bowl and reduce it, put some apple vinegar, sugar, a tube tomato paste to it and season it with magic dust. Et voila 🙂

Now you might think: “stand up at 4 o’clock and barbecue for 12 hours? Why???” The only thing I could say: try it only once and you’ll be on my side! All my friends thought the same until they have tasted.

I hope you all enjoyed my first blog article. I would love to hear some constructive criticism.

Best wishes

Tobias

Steak, Green Beans and Hasselback Potatoes on Mother’s Day

Steak, Green Beans and Hasselback Potatoes on Mother’s Day
Steak, Green Beans and Hasselback Potatoes on Mother’s Day

Hello Everybody!!

I hope you all had a great weekend! I was at my parents house, spending a lot of time in the kitchen 🙂 My goal was to make a great mother’s day lunch for my parents and me, my two grandmas and grandpa. Of course I started preparing on saturday, but got really sabotaged as I found myself persuaded to do another cake for my mum to bring to a barbecue and to prepare lunch and dinner that day too. Oh my 😉 The end of it was that I didn’t start preparing the cake that I intended to make in the first place until late afternoon!!

But actually I didn’t mind much. My mom was so very happy this weekend, at least a bit because I made all this, that it was totally worth it 😉 The only thing I wished I did different was that I didn’t take much pictures!! Especially the dinner of  my Speedy Shrimp Pasta my father and me had on saturday was soooo awesome!! I thought it was already on the blog, so I wouldn’t need it, but this time I used frozen shrimps and homemade tagliatelle which made it sooo much better even!!

So what did we have for Mother’s Day lunch then? You might have guessed, as the title says it:

Beef steak, hasselback potatoes, green beans and wild garlic butter recipe for mother's day by ginger, lemon and spice

Beef steak prepared by my father, green beans the way I love to eat them, hasselback potatoes with lots of fresh herbs and a yummy wild garlic butter with all that! And for ‘dessert’ we had a Strawberry Oreo Cheese & Cream Cake (in Germany we say Torte for this type of cake!). It was sooo delicious!!

Beef steak, hasselback potatoes, green beans and wild garlic butter recipe for mother's day by ginger, lemon and spice

And you know what?! You will get the recipe for ALL of that!! And it even will be printable!! As you can see I installed a new feature on my blog which makes it possible for you to print the recipe only – and not all of the other things I am saying nor the big pictures. How do you like that?! 🙂

Steak, Green Beans and Hasselback Potatoes on Mother's Day
 
Prep time
Cook time
Total time
 
Easy to prepare but soo yummy!! Perfect for any kind of holiday meal!
Author:
Recipe type: Meat Main Dish
Serves: 6
Ingredients
Wild Garlic Butter
  • 125g (1/2 cup) softened butter
  • 200g wild garlic
  • salt
Herby Hasselback Potatoes
  • 16-18 small potatoes
  • fresh herbs (I used rosemary and lemon thyme)
  • coarse sea salt
  • 5 tablespoons olive oil
Steaks
  • 6 beef steaks
  • olive oil
  • salt, pepper and a sprinkle of fresh thyme
Green Beans with Tomatoes
  • 750g frozen green beans
  • 4 big tomatoes
  • 55g (1/4 cup) butter
  • very herby salt (or normal herb salt with extra herbs)
Instructions
Wild Garlic Butter
  1. Chop wild garlic very finely. Mix with butter and salt to taste. Put on a piece of baking paper and form into a roll and put in the fridge to cool down. This is best prepared a day ahead.
Herby Hasselback Potatoes
  1. Preheat oven to 200°C (375° F). Brush and wash your potatoes thoroughly. Take a sharp knife and cut into the potato far but not through. It has to be attached a little! Make more of those incisions about 2-3 mm apart. To make sure not to cut through the potato you can hold your knife peak downwards like a landing airplane! Once you touch your cutting board with the peak just stop cutting.
  2. Chop your herbs very finely. Seperate the cuts of the potatoes a little bit with your fingers and sprinkle herbs in. Arrange all potatoes on a baking tray covered with baking paper and drizzle with olive oil. Sprinkle sea salt on top.
  3. Bake your potatoes in the middle rack for about 35-40 minutes. You have to have a look how crispy you want them!
Steaks
  1. About 2 hours before you want to cook them take the steaks out of the fridge and let them reach room temperature. Brush them with oil and sprinkle with salt and pepper. When your potatoes are ready turn the oven off and start cooking the meat.
  2. We used a griddle (electric grill with two griddle pans pressed together) to cook the steaks as I was occuping the pan with the beans. So preheat whatever you are using and once it is really hot put the steaks in. They only need like 3 minutes on each side! You want the insides to be rose. Put the steaks on a plate, sprinkle with just a little of finely chopped thyme and put them in the turned off oven (where your potatoes are - you are just using the left over heat) for a few minutes until you are finished with the beans.
Green Beans with Tomatoes
  1. Put green beans in a large pan on high heat and cover with a lid. Meanwhile chop your tomatoes in chunks. Once the beans are thawed remove the lid and continue heating the beans on high heat and stir. When the beans are warm and most of the water is evaporated add the tomatoes. At the time the tomatoes start to soften turn the heat off and add the seasoning and butter and stir until the butter is melted. You can add more salt or herbs if you feel the need to.
  2. Serve immediately and dig in!! 🙂

Beef steak, hasselback potatoes, green beans and wild garlic butter recipe for mother's day by ginger, lemon and spice

The recipe for the Strawberry Oreo Cheese & Cream Cake will be in the next post!

Beef steak, hasselback potatoes, green beans and wild garlic butter recipe for mother's day by ginger, lemon and spice

Have a nice week!

~ Kathrin 

Rouladen und Knödel – A Traditional German Holiday Dish

Rouladen und Knödel – A Traditional German Holiday Dish
Rouladen und Knödel – A Traditional German Holiday Dish

Happy Easter to all of you!!

I hope you are having a great time with your families?

Today I want to show you what we ate at our traditional family lunch on easter sunday. My two cousins and me helped my grandmother prepare the food the day before and on sunday morning. It was a lot of food to prepare but we really were a great team and were done quickly! And we had a lot of fun too, which in my book is even better 😉

We started with preparing the Rouladen. We had large beef cuts that were filled with mustard, onions, speck, pepper and salt by my cousins and I rolled them up and secured them with steel needles.

Rouladen und Klöße mit Rotkraut - Easter MenueRouladen und Klöße mit Rotkraut - Easter Menue

 

 

 

 

 

 

 

Here you can see the finished Rouladen:

Rouladen und Klöße mit Rotkraut - Easter Menue

During the time we made the Rouladen we cooked some potatoes which we peeled and pressed through a poatoe ricer next.

I had already cut some dowdy buns into squares which were roasted in a pan with butter. Those were ingredients we needed for the potatoe dumplings (Knödel) which we prepared in the morning of the next day.

You can see my grandmother cracking some eggs into the mixture and then mixing it with an amount of flour that I don’t know – she just adds it until it ‘feels right’ 🙂

Rouladen und Klöße mit Rotkraut - Easter Menue

There was seasoning involved, too: Salt and nutmeg. Usually she adds parsley too, but not this time!

Rouladen und Klöße mit Rotkraut - Easter MenueRouladen und Klöße mit Rotkraut - Easter Menue

 

 

 

 

 

 

 

After the dough had the right consistency we formed perfectly round balls to make the dumplings. I just loooove how they looked like!! The next picture is my favorite one 🙂

Rouladen und Klöße mit Rotkraut - Easter Menue

At that moment the Rouladen were already cooking in the oven for hours! My grandma roasted them just after her breakfast which is usually quite early in the morning. Then she made the sauce with roasted vegetables and stale german bread. I don’t have any pictures of this as I was still sleeping 😉 But by the time the Knödel were findished and we tasted the sauce they looked like this:

Rouladen und Klöße mit Rotkraut - Easter Menue

My mothers family lives very close together, actually in houses next to each other. So after preparing the food at my grandma’s house I brought everything I could to my aunt’s house where we ate together.

DSC_0149

The napkins were just sooo cute 🙂

We also had cauliflower salad, green salad and red cabbage.

Traditional German Holiday Dish- Rouladen & Knödel with red cabbageRouladen und Klöße mit Rotkraut - Easter Menue

 

 

 

 

 

 

 

The food was soooo delicious!! We have this everytime on christmas and on easter, but I was still amazed how scrumptious it was!!

Traditional German Holiday Dish- Rouladen & Knödel with red cabbage

And then it was all gone and we needed a little break before we could go on with the dessert.

Traditional German Holiday Dish- Rouladen & Knödel with red cabbage

The dessert was some layered goodness I spontanously created the day before with crushed cantuccini, some roasted coconut, a layer of caramel maple cream, raspberries and strawberries and a creme of banana and ‘Quark’ which my translater says is called curd cheese in english. It is something german I have never found in any of the countries I have been before!

I thought the dessert was really delicious, and as all of the glasses were emptied in silence I guess the rest of the family will agree 😉

Rouladen und Klöße mit Rotkraut - Easter Menue

So this was our traditional family meal. What did you have to eat?

Traditional German Holiday Dish- Rouladen & Knödel with red cabbage

I hope you liked the little show of pictures!

~ Kathrin