German Recipes

Fondue

To make a fondue you need meat pieces, hot broth and some long forks or skewers to put the meat on. You put the meat on the forks and then dip them into the broth,then eat them. For a cheese fondue you put pieces of bread on the forks or sticks and dip them into a cheese sauce.Everyone drinks wine with this and it is very often eaten at New Year.

Stefanie Greiner.

German Christmas Cake

Ingredients:

45gm yeast

.51 milk

1.25kg flour

250gm butter

egg yolk of two eggs

1 teaspoon salt

200gm sugar

125gm peeled fine almonds

250gms raisins

60gm cubical cut candied lemon peel and orange peel

juice of half a lemon

1pinch of cinnamon and nutmeg

Extra for the topping:

50gm butter

40gm sugar

60gm peeled, finely-cut almonds

egg white of two eggs.

Method

Dissolve the yeast in a pot of luke-warm water. Sift the flour into the baking tin and press a deep hole in the middle and mix into a dough. Then add the melted butter, the yolk of the eggs, the salt, the sugar and the rest of the milk and knead the dough. This should form two cakes. Spread them with the extra melted butter. Beat the egg whites until they are stiff and mix in the sugar and almonds and cover the cakes with this. Bake the cake for about 1 hour in a moderate temperature. (click here for a temperature chart) After half an hour cover the cake with grease proof paper or foil otherwise the brown too fast.

Nikolas Angerstein.

Sauerkraut

Ingredients:

1big onion

40gm margarine

1kg sauerkraut

2-3 potatoes

3 apples a few berries

1 pinch of caraway

1L meat broth

1 tablespoon flour

half a glass of wine or cider

Method

Finely slice the onions and put in a casserole dish. Add the sauerkraut. Grate potatoes and apples and add the spices and put on top of the sauerkraut. Cover with meat broth and cook for 1 to 1.5 hours. Then pour over the wine In Germany the sauerkraut in January is very sour so you need to wash it first in fresh, cold water.

Nikolas Angerstein.