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Bacon Wrapped Green Asparagus With Bell Peppers

Bacon Wrapped Asparagus Ready to Serve
Bacon Wrapped Asparagus Ready to Serve

The other day my Thai friend brought delicious green asparagus with Enokitake or Enoki mushrooms wrapped in bacon at work. It was the first time I have seen and then eaten that mushroom. It tasted delicious together with asparagus. Anyway, for me, every food that wrapped in bacon stripes is yummy. I did not know the name of that mushroom then and so I researched online.


Enokitake is a japanese mushroom that is getting popular in Thailand. It looks white, long and thin in appearance. The bacon wrapped food of my Thai friend was delicious that it inspired me to make similar food for tomorrows lunch. I have no Enokitake mushrooms because Asian shop is far from where I live for a spontaneous cooking. I created my own recipe adapting my Thai friends food.

Bacon Wrapped Asparagus Ingredients
Bacon Wrapped Asparagus Ingredients

Ingredients of Bacon Wrapped Green Asparagus with Bell Peppers:

12 pieces of green asparagus

12 bacon stripes

a quarter of yellow bell pepper

a quarter of red bell pepper

2 pieces of carrots

white pepper powder

12 toothpicks

oil for frying



  1. Cut off the bottom of the green asparagus which has become hard and throw them in the bin. Wash the asparagus.
  2. Deseed, wash and cut the bell peppers into stripes.
  3. Shave or peel off the skin of carrots. Wash and cut them into stripes, too.
  4. Wrap one asparagus, 2 stripes of bell peppers and a stripe of carrot with a bacon and sprinkle white pepper powder on it. Repeat wrapping until all are done.
  5. Secure the bacon wrapped vegetables with toothpicks.
  6. Heat the frying pan with vegetable or coconut oil.
  7. Fry the bacon wrapped vegetables on both sides until golden brown.
  8. Serve as  starters, or with boiled rice, with mashed or cooked potatoes for lunch or  dinner.

Serves 3-4 persons

Bacon Wrapped Asparagus in the pan
Bacon Wrapped Asparagus in the frying pan


  • You can use blanched spring onions to secure the bacon wrapped asparagus instead of toothpicks.
  • You can use any vegetables you like with asparagus.
  • You can add Enoki mushrooms if you can buy those in an Asian shop.
  • No need to add salt as the bacon is already salted enough.
  • If you have leftover of the ingredients, just stir fry with the same oil and frying pan after frying the wrapped asparagus.


I hope you like this recipe and will try cooking this. It is indeed delicious as we have eaten some of these wraps veggies after frying them. The rest will be heated in the microwave for our lunch. Thanks for reading.

Copyright 2016, All Rights Reserved by ©Thelma Alberts



Ciabata Rye Bread Sandwiches For Brunch

Ciabata Rye Bread Sandwich
Ciabata Rye Bread Sandwich

What is ciabata? Ciabata is an Italian white bread. It is a long broad and flat bread which is baked in many variations. It is the “baguette” of Italy though ciabata is broader than the baguette in France. Ciabata bread are widespread here in Germany. As the Germans are not fond of eating white bread, so the bakers baked ciabata with rye flour. Ciabata rye bread is more healthier than made with white flour. It tastes more richer and heartier than the white bread.


Ciabata rye bread is very filling and so I mostly used this for making sandwiches for our brunch during weekends. I have made a lot of variations in making rye bread sandwiches and I will share you some of these in this post.

 Ciabata Rye Bread
Ciabata Rye Bread

Ciabata Rye Bread Sandwiches Variations: It is cut lenghtwise: 

  1. The lower part is brushed with cheese spread. Then filled with salami, gouda cheese, tomato slices with salt and pepper and decorated with mint leaves. (Photo above)
  2. The lower part is with butter or margarine. Then filled with lettuce leaf, tomato slices, boiled egg  and cucumber slices. Sprinkled with salt and white pepper powder.
  3. The lower half rye bread with tomato cheese spread and top with tomato slices. Sprinkled with salt, white pepper powder or chili powder and mint leaves. (Photo below)
  4. The lower half brushed with olive oil, then tomato, gherkins and boiled egg slices on top of the oil. Spiced with salt, pepper powder and basil leaves slices.
  5. The lower half spread with margarine, then add lettuce leaf, leftover chicken meat flakes and pineapple chunks.
  6. The lower half spread with cheese spread, then tuna flakes with salt and pepper and top it with miracle whip or mayonnaise and pieces of orange chunks.
  7. The lower half spread with margarine, then ham and some Sauerkraut on top.
1/3 slice of a Ciabata Tomato Cheese Sandwich
1/3 slice of a Ciabata Tomato Cheese Sandwich

These variations are all covered with the upper top of the ciabata rye bread before serving. There is no limitation what to fill in this bread. Of course you can fill  this with nougat cream, honey or just green leafy vegetables. Just create something you love. Enjoy brunching!

Copyright 2016, All Rights Reserved by ©Thelma Alberts

Read more at https://blogjob.com/mykitchenandi/#rMuOBqfu7hXFD1Yq.99

Healthy Veggie and Fruit Salad

Healthy Veggie and Fruit Salad
Healthy Veggie and Fruit Salad

When was the last time you have eaten a plate of salad? Was it yesterday or a few weeks ago?


Well, I eat salad almost everyday and I think if my doctor will take a laboratory test these days, he would advice me to eat meat again because he can only see green in my lab test😁 My doctor in Ireland had told me once to eat meat. No, I am not a vegetarian. I also eat meat but not everyday. Actually I seldom missed meat but I missed veggies when my laziness hit me to prepare something that costs my time. As you might have noticed, the food that I published at Blogjob contained mostly of vegetables and fruits. I know, I know! Meat is good against iron deficiency but there are lots of veggies with loads of iron too.


Yesterday, I was so tired from work and so I just put veggies and fruits on my plate and drizzled some olive oil, gherkins pickle water and balsamico vinegar in it. Spiced it with salt and pepper and that was  it. As you can see in the photo, it was plenty for one person but I was able to consume it. In an hour of chewing 😀.


Here´s what I put on my plate:

  • A handful of washed rucola
  • 1 ripe tomato, cut into cubes
  • 1 pineapple ring from a can, sliced
  • 6 strawberries, sliced into quarters
  • 1 small meatball, cut in small pieces
  • 1 leaf of chinese cabbage, sliced thinly
  • 1 tablespoon of olive oil
  • 1 tablespoon gherkin pickles water
  • 1 teaspoon balsamico vinegar
  • Salt and white pepper powder to taste



I just arranged every fruits, vegetables and the small portion of meat on the plate. Remember, our eyes “eat” as well. I love my food colourful and so that was the way it looked on my plate.


Don´t you think my salad photo is inviting to you? Well, it was to me. As I have said, I eat salad everyday but it doesn´t look the same. It´s not boring either as the ingredients are not the same. It really depends what I have in the fridge.

Copyright 2016, All Rights Reserved by ©Thelma Alberts

Delicious Potato Salad With Yoghurt Cream

Potato Salad With Yoghurt Cream
Potato Salad With Yoghurt Cream

Potatoes are German staple food besides bread. I don´t cook potatoes everyday as my kitchen is international. Well, I cook mostly Filipino, Italian and German food but still potatoes are not my favorites. For me, it takes time to peel the potatoes and to save the time, I boiled plenty so I have lots of leftover for the next days potato salad or Bratkartoffeln, a hearty German fried potatoes. The other day, I made potato salad with yoghurt cream instead of using  mayonnaise and I loved it as it was not so heavy for my tummy.


Ingredients: 3-4 persons

10 leftover boiled peeled potatoes, cut in cubes

1 piece of fried Bratwurst (you can use any sausage you want)

2 pieces of pickled gherkins

10 to 12 tablespoons of yoghurt salad cream

2-3 tablespoons of pickled gherkins water

1 small onion, cubes (optional)

2 tablespoons of canned peas

1 boiled egg, cubes

salt and white  pepper powder

chili powder (optional)

chopped parsley


How to make the potato yoghurt salad:

  1. Put the leftover cubes potatoes into a deep bowl.
  2. Cut the gherkins and Bratwurst sausage  into cubes.
  3. Add the pickled gherkins, sausage, canned peas, egg cubes, onions and chopped parsley to the potatoes.
  4. Mix the yoghurt salad cream, gherkins water, salt, chili and white pepper powder in a small bowl.
  5. Add the yoghurt salat sauce to the potato mixture.
  6. Mix well and taste it. You can add more gherkins water, salt and pepper if you want to.
  7. Let it stay for at least  few hours in the fridge. Letting it stay overnight is better.
  8. Serve with vegetable salad and  with boiled sausages like the German Bockwurst.


Substitutes for some of the ingredients:

  • Yoghurt salat cream——–mayonnaise or miracle whip
  • Bratwurst ——————-Bockwurst, Longganisa, Vienna Sausage, Frankfurter, Hotdog, Bacon strips
  • Gherkins water————-Vinegar or other pickled water
  • Parsley———————–Chives, spring onions
  • Peas————————–Pineapples and oranges

Potato salad is commonly served for any celebrations like birthdays and  anniversaries by the Germans. In fact it is also commonly served with heated Bockwurst (German sausage) for Christmas Holy Eve dinner.

Copyrights 2016, All Rights Reserved by ©Thelma Alberts


Spaetzle with Pollock Creamy Sauce

Spaetzle With Alaskan Pollock Creamy Sauce
Spaetzle With Alaskan Pollock Creamy Sauce

Yesterday when I had time and was ready to write my post at Blogjob, the site was offline due to maintainance. It was time then to visit my “kitchen” at Blogspot. It was time for me to write another recipe there as my last post was last year. I wrote about How To Bake Alaskan Pollock. It was a fish recipe I have made yesterday. I have made that food many times but have not written about it yet until last night. It was a huge fish that I had leftover baked Alaskan Pollock. Today, I made a creamy sauce out of this fish leftover for my German pasta, the Spaetzle. It was served with vegetables and feta salad for our dinner.


Ingredients: (for 2 persons)

250 gram Spaetzle

2 cups of deboned and flakes Alaskan Pollock leftover

a small piece of butter for frying

2 cloves of minced garlic

1 small onion, cubes

1 small ripe tomato, cubes

250 grams double cream

chives or parsley, chopped

salt and pepper to taste



  1. Cook the Spaetzle as stated in the package.
  2. Heat the frying pan and put the butter in it.
  3. Saute the garlic, onions and tomatoes.
  4. Add the flakes fish and mix with the other ingredients in the frying pan.
  5. Add the double cream and  let the sauce boil.
  6. Taste with salt and pepper. If you want it hot, you can add chopped chili or chili powder  in it.
  7. Put the fire off and add the herbs.
  8. Serve with the cooked Spaetzle.


Spaetzle or Spätzle is a Schwabian delicatessen egg noodles from the south of Germany but are widespread in other European countries like Austria and Switzerland. It is traditionaly made of eggs, flour and salt.  It´s easy to make but I prefer buying the ready  made Spaetzle. Maybe one day I´ll make my own and I´ll tweak it. This pasta can be eaten with brown gravy as well  and served with Bratwurst or any other sausages.


Have you tried this German pasta? Did you like it? Thanks for reading. Have a lovely week to all.☺

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Ways To Decorate Easter Eggs

My Easter Eggs With Stickers Decorations
My Easter Eggs With Stickers Decorations

Have you tried decorating your eggs for Easter? Do you celebrate Easter season in your country?


Many years ago when my son was still small, my hubby, our son and I sat at the table one of the days before Easter Sunday to make Easter eggs. We boiled 2 dozens of eggs and colored them as simple as we could. Either we dyed the eggs with food coloring in various colors or we painted them with water based coloring extra for coloring the eggs. Sometimes, I just bought Easter eggs food coloring kit which was easy to handle.


There are many ways to color the eggs nowadays and they are just as beautiful as the painted eggs. Here´s how.


Ways To Decorate Easter Eggs:


  1. By using food coloring which you can buy in the supermarkets. Every sachet of food coloring has its own color like red, yellow, blue, green and black. There are also tablets form of food coloring.
  2. By using Text Markers. Painting, drawing or writing  on the hard boiled eggs the way you want them to be.
  3. By using Stickers. Pasting the stickers (photo above) on  hard boiled eggs or an empty but clean eggs. You can buy flowers, fairy tales or comics stickers in the crafting stores.
  4. By using Melted Crayons. Boiled eggs are decorated with shaved crayons while the eggs are still hot.
  5. By using Rubber Bands. Putting rubber bands on boiled eggs before dying the eggs.
  6. By using Acrylic Paint. This is painting the hard boiled eggs with acrylic paint colors and with the use of sponge or cotton balls.
  7. By using Glitters. You have to empty the eggs when using glitters. This means you can keep the Easter glitter decorated eggs for the next Easter season.


These are some of the methods I know of coloring Easter eggs. As I still have time until Easter Sunday, the day we eat the Easter Eggs, I will be creating some of these DIYs and will post the tutorials on how to make them here at Blogjob. Thanks for reading. Enjoy your weekend!

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

DIY From A Gingerbread House Kit

My newly built DIY Gingerbread House
My 1st newly built DIY Gingerbread House 2015 ©Thelma Alberts

At last my 2 DIY Gingerbread houses are finished. I bought the DIY Gingerbread houses kit in Aldi so I did not have to bake for the roofs, walls, floor and chimney. I save the time in baking. The DIY kit had all the ingredients I needed including the candies. I only had to add confectioners sugar and egg white for making the paste.

I did not really counted the time I spent for making these houses because I was so deep in concentration when making them that I forgot the time. All I know was that I spent an afternoon for building them while listening to a relaxing music and pasting the houses with confectioner sugar and egg white and let them dry for overnight. Then this evening, I finished decorating them. I love the finished products. I made 2 gingerbread houses for gifts.

Gingerbread Building "Materials" ©Thelma Alberts
Gingerbread Building “Materials” ©Thelma Alberts


  • 1 Gingerbread House Kit
  • 250 grams confectioner sugar
  • 1 egg white ( room temperature)
  • tootpicks as many as you need
  • a cardboard wrapped in a Christmas gift paper for putting the Gingerbread house
  • rotating or spinning cake board
  • knife
  • drinking glass or plastic or books for supporting the newly build house
  • sieve and a bowl
  • electric mixer
  • icing bag
Gingerbread House Building Site ©Thelma Alberts
Gingerbread House Building Site ©Thelma Alberts

How To Build It:

  1. Gather all the ingredients on the table.
  2. Put the wrapped cardboard on the rotating cake board.
  3. Sieve the confectioner sugar in a bowl and add egg white. Then blend it in the electric mixer until the consistency is hard enough to use it as a paste. Then put it in the icing bag and it is ready to use. Don´t make it so hard as you will have a difficulty in getting it out from the icing bag.
  4. Put the floor on the middle of the cardboard and start building the house by following the instruction. Not all DIY Gingerbread kit has a detailed instruction so please concentrate in building by your own description.
  5. I made it like this: After putting the floor, I pasted the lower part of the back wall by using the confectioner mixture and pasted it on the floor. Then I put something (a glass or a book) behind it to hold the pasted wall.
  6. Then I pasted the right wall by putting the icing on the lower part and both sides of it. Then pasted on the standing back wall and pressed it a bit. I did the same with the left side wall.
  7.  I put the icing mixture on the lower part of the front house wall, then the inner sides where I pasted it to the 2 side walls.
  8. Then I put the icing paste on the upper sides of the back and front walls. After that, I pasted the 2 roofs. I fixed it with toothpicks to hold.
  9. The next I pasted was the chimney. I let the “building”  dry overnight.
  10. I decorated this the next day with candies and the decorations included in the DIY kit.
My 2nd DIY Gingerbread House 2015 ©Thelma Alberts
My 2nd newly built DIY Gingerbread House 2015 ©Thelma Alberts


  • Use tootpicks to fix the walls to the floor and whenever you need it and get rid of it slowly when the house is dry for decorations.
  • If you have nobody to help you holding the walls while pasting, use books or drinking glass or plastic (photo) to hold it so it will not fall apart.

This is the second time I think I have use ready to build gingerbread house as I have no time for baking the gingerbread. I hope you will like it. Please feel free to comment and share to any social media sites that you have. I have an article in Hubpages about making gingerbread house. If you want to check. Thanks for reading.

Copyright 2015, All Rights Reserved by ©Thelma Alberts

Leberkäse and Knödeln with Brown Sauce

Leberkäse with Knödeln in brown sauce
Leberkäse with Knödeln in brown sauce

Hello Guys! It´s been a while since I have written my last recipe. That is because I have not done a lot of cooking these last few weeks. I was looking at my smartphone photos and behold I have seen that this recipe  I am going to write is not written yet in my blogs. Thanks to my ever fond of taking photos.

Leberkäse is a German especialty from the south of Germany, some parts of Austria and and some parts of Switzerland. It is a kind of meat loaf. Leberkäse (Leberkaese) means liver cheese in english language. It is called Leberkäse as there was liver included in this food when it was first made but nowadays, no liver is included in it. Only bacon, pork and beef. The texture of this meat loaf is like a cheese and that is how it got its name.

Knödeln / Knoedeln ( Knödel in singular form) are potato dumplings simmer in a boiling water for about 30 minutes. It really depends on the package how many minutes I have to prepare it. There are many kinds of Knödeln. Some are made out of  older Brötchen ( bread rolls) or flour. The packages are sometimes in a potato flour mixture that you have to shape it yourself or a ready to boil shaped Knödeln. If I have visitors, I use the Knödeln flour mixture because I can usually make 12 pieces out of a package. If only for me and my hubby, I buy the ready to boil package.


Ingredients: for 2 persons

  • a package of Knödeln
  • 4 slices of ready to fry Leberkäse
  • oil for frying the Leberkäse
  • 1 piece of leek, chopped
  • a piece (2-3 tablespoons) of butter
  • 1 clove, diced garlic
  • small onion, cubes
  • 5 pieces of champignons, sliced in tiny pieces
  • 1 tablespoon tomato paste
  • 2-3 tablespoons of flour
  • 1/4 liter of beef or chicken broth
  • salt and pepper to taste

How To Cook:

  1. Prepare the Knödeln by following the package instruction.
  2. Fry the Leberkäse in the heated frying pan with oil until brown.
  3. In another pan, saute the chopped leeks in a medium heated pan with butter and simmer until tender. Taste with salt and pepper.

For the sauce: 

  1. Put a small piece of butter in a medium heated sauce pan.
  2. Add the garlic and the onion. Stir.
  3. When the onion is glassy, add the washed and sliced champignons. Stir the mixture well.
  4. Then add the tomato paste and stir again.
  5. Add the flour and sit the mixture constantly so there will be no lumps.
  6. Then add the beef or chicken broth. Let it simmer until the sauce has thicken. Then taste with salt and pepper. If you want, you can add chili powder in this sauce.

Serve the Leberkäse and Knödeln with  champignon brown sauce. This recipe takes about 30 to 45 minutes in cooking. It depends on how fast you cook. Enjoy this German food.

Copyright 2015, All Rights Reserved by ©Thelma Alberts



Kassler with Sauerkraut and Pineapple

Kassler With Sauerkraut Meal
Kassler With Sauerkraut Meal


Kassler is a German meat which is slightly smoked and cured pork. Some are sold in slices or in whole bellies or other parts of the pork. They are mostly sold in the butchers or in the supermarkets.  Kassler is one of the best pork meat in Germany and is mostly served with mashed  or boiled potatoes.

Last Saturday, I was in Aldi and saw this Kassler “smiling” at me. I have not eaten this meat for a few months and I thought I would give my hubby a treat for making this for our Sunday meal. So I cooked this Kassler today for our lunch with Sauerkraut from the can. I could have put pineapple slices in it but I did not have that in my cupboard and so I just made this meal as simple but hearty as I could.


Ingredients: 2-3 persons

500 grams Kassler

1 big can of Sauerkraut

1 small can of pineapple (optional)

1 teaspoon pepper powder

mustard for serving


Kassler with Sauerkraut and Pineapple
Kassler with Sauerkraut and Pineapple



  1. Put the half can of Sauerkraut in the cooking pot. Spread it widely.
  2. Add the Kassler in the middle of the pot, on top of the Sauerkraut.
  3. Then add the remaining Sauerkraut on top and a little juice of the pineapple, if you have.
  4. Put the lid on the pot and simmer slowly  for 45 minutes or until it is tender enough  for you to eat.
  5. Add the pineapple chunks (optional) 10 minutes before the end of cooking. Mix well.
  6. Taste with pepper powder.
  7. You don´t have to put salt as the meat is cured.
  8. Serve with boiled or mashed potatoes and with mustard.

The 500 gram of Kassler was too much for 2 persons and so we still have dinner for tomorrow. Free day of cooking for me.



If you don´t like pineapple, cooking without this fruit is also good. I learned how to cook Kassler where I worked before but there was no pineapples in this recipe. I tweaked the recipe many years ago when I wanted to have a change. A small can of pineapple chunks was in my kitchen cupboard and I was tempted to try. I was successful. The Kassler tasted better than without these fruit chunks. The pineapple gives the tangy taste of the Kassler.

Enjoy cooking!


Copyright 2015, All Rights Reserved by ©Thelma Alberts

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