You are a wonderful cook and a delight to watch…..so calm and soothing. Thank you for your generosity in sharing your wisdom, expertise and German heritage!
Hi Anja, I can’t wait to watch this video. I am from the UK and I am learning to live a homesteading life. I am 24 and sadly no one my age understands why we love the homesteading life so I am on this journey alone. I wish I had a friendship with someone like you, so watching your videos brings me a lot of comfort. Thank you ❤ I have baked my first sourdough artisan loaf this week and it was beautiful, thank you for the tutorial
There are lots of us out here @honorsmith450! You might enjoy Becky on Acre Homestead (she’s younger like you!), Rachel at That 1880s Homestead, and Chelsea at Little Mountain Ranch if you aren’t already familiar with them. 💗 just keep building those skills! Homesteading is a way of life, not a milestone.
I’m from the UK and have an allotment. I’m going to have my garage converted to a large utility so I have somewhere to store locally grown product and my gadgets and a great big beast of a freezer. Cannot wait. I’m in a modern home but I’m scaling this to a uk life with shops around the corner but I want to have home grown and prepared food. I will probably never get into canning etc but I can scale it. Growing lots of fruit too in the garden. Maybe start small whether you have space or not because these skills haven’t been retained and it’s a learning process.
I am German. This was an interesting video. I don't know "Überbackenen Blumenkohl" the same way. We usually just use the whole boiled cauliflower and put cheese on top and broil it and afterwards put some breadcrumbs (roasted in butter) over it. But this is an interesting version I am inclined to try. And of course in every region it might be prepared differently, so this might be a version that I am just not familiar with. For the Linsen (lentils) it is very common - in Germany - to add a splash of vinegar - so the balsamic vinegar might actually taste even better. So what you are doing is very authentic. German meatballs (called Frikadellen / Fleischpflanzerl / Buletten / Klopse / Fleischküchle .... all depending on the region, as you already mentioned, and there is probably even more names) are very common. In my version I would also add some garlic, salt, pepper, paprika powder and herbs like parsley, thyme, maybe some oregano, sage, tarragon - but that is all just preference). Usually they are more on the flat side than round. The Kohlrabi I have never had just alone, we usually have it as "Kohlrabi-Karotten Gemüse" (so added carrots). Do you know that version too, or have you ever tried? The way I know it it is also seasoned with salt, pepper, nutmeg, garlic and onion powder and of course - as you do also - topped with parsley 😃 So very German what you did. Maybe in some regions - or maybe it's a family thing - we do it a little bit different, but overall this is very authentic. I like that. I am always a little bit upset when I see "German meals" in the US, that are not really German. My compliments to you, this looks all very delicious and I would happily eat at your house! Not that I only eat German dishes, but in winter, with lots of snow and temperatures way in the two digit minus region - I am talking Celsius not Fahrenheit - these dishes are really warming and cozy and overall a comfort food! I know it doesn't get that cold in California, but still, thank you very much for showing some authentic German favorites! Not everything is just Schnitzel and Bratwurst 😂
Totally agree with you. I am from Germany too, and I (nearly 60j old) know all these recipes from my Grandma. I still like to cook them in winter. My grandma made stews every Saturday. From dried peas, lentilles or beans or just vegetables. There were most times some sausages or meat in it. Best regards to everyone, wherever you are coming from.
I agree, I boil the whole cauliflower, put Hollandaise sauce on top, then butter roasted breadcrumbs. So delicious. The other dish I make with cauliflower is one with thick potato slices, vegetarian minced beef fried with onions, tomato puree mixed in and seasoned really well. All three ingredients into a casserole, cheese on top, baked and then eaten while still hot with the melted cheese on top. To die for!!!
My dad used to prepare cauliflower like a Schnitzel with a Schnitzelstrasse of egg, flour and breadcrumbs. You break the cauliflower apart into smaller sections, coat like a Schnitzel and then fry it in a pan. It was one of my favorite childhood foods.
Ach, schön dir beim Kochen zuzuschauen, aber noch schöner zu hören....Klopse, Fleischpflanzerl und Kohlrabi 😅 Ich freu mich , dich entdeckt zu haben und werde mal meinem Neffen deinen Kanal empfehlen. Er lebt in Virginia. Liebe Grüße aus good old Germany, Annette
My German mum would call the mincemeat dish “Faschiertes”. Maybe because of my Viennese dad? Loved watching these dishes! They always bring back great memories.
Ich finde das so toll, dass du unsere geliebte deutsche Hausmannskost den Amerikanern zu Gemüte führst. Habe dich erst kürzlich entdeckt und sofort abonniert! Liebe Grüße aus Tauberbischofsheim 🙋♀🌸
Hi Anjali, This is the first time I have seen your channel. My mother’s maiden name is Onstott so she loved to cook German food when I was young. She was an excellent cook and baker. I am 72 now, so your cooking videos bring back memories of my wonderful mother. ❤ Thank you, everything looks delicious!
I am from South Africa but an American now past 26 yrs and the minute you mentioned meat balls that some might say meat patty it hit me. It's frikkadels we called them back in south Africa and i forgot about it till now watching you. We even called a tv show with inspector derrik we used say frikkadel cause he always ate then in the show
I thoroughly enjoyed this video. I’m an excellent cook but I don’t know much about German food. Everything looked delicious and I will definitely be trying these recipes. I also enjoyed learning a few German words. Thankyou so much.
I`m from northern Germany and here they often add hard old bread rolls (e.g. 1kg meat=2 bread rolls) soaked in water and squeeze them out firmly and mix them well with the meat mixture (there should be no lumps of bread roll dough left). If the fat comes out the meat during frying, it will still remain soft and juicy.
I am a food and drink writer from London and I am cooking every day for work and pleasure. I love German food! It’s underrated in my opinion. I am very much enjoying your videos. Next to learn about sour cream!
That makes me very happy to hear! German food often gets a bad rep but I enjoy making it healthy and accessible. Getting a nice comment from a food and drink writer is an honor! Thank you so much ☺ ~ Anja
@@OurGabledHome very kind of you! I spend a couple of weeks in Germany every year and I love sampling food… and looking around markets and supermarkets. I am also a wine and spirits writer and it would be rude not to drink too! Kind regards from freezing London.
I found your channel because I want to learn about making sourdough. I subscribed and this video came up. Does this bring back memories! I am from the Netherlands and we have spend many vacations in Germany, and we live now 5 kilometer from the German border. I love Gemüse mit Käse überbacken, but I had forgotten about it! Thank you for this video. Herzliche Grüße aus Holland.
Aww ... nice! Love that you're enjoying my videos! Thank you so much for your sweet comment, greetings back to Holland, and start making all this Gemüse mit Käse überbacken 😍 ~ Anja
Listened to this video but seemed the lighting was very dark!! I love to see you cooking,the food and your dishes! I love your house,it's beautiful! Your furniture is awesome! And with all your old linens,dishes, decorations, just love it all!! It would be amazing to live close to you so I could take lessons!!!
Danka Anja! Another fabulous german recipe. I had forgotten about Linsensuppe, had not made it in years. I cooked it last night with some home smoked sausages and it was fantastic!!!!😊
Being of German decent, I know the love affair with the potato! 😉 Your meals look so yummy and I love how you describe what you are making and all of the steps. Thank you! ❤️
In my childhood, we called them Bratklops, as opposed to Kochklops. Very yummy! Ours were bigger and more flat than round. The Blumenkohl came with Schorf (that idea is kind of disgusting, but it tastes awesome), breadcrumbs browned in butter and seasoned.
Hi Anja, I just discovered your channel this evening and I am so happy to have found it! My husband was German and my mother in law cooked such delicious meals but I never got any recipes for them and now watching your videos I will have an opportunity to make some of them. You have such a calm speaking voice you make a wonderful teacher! I am in California too, in SoCal!
Thank you for sharing these amazing recipes! I just subscribed to your channel and I am enjoying it very much! I am not German but my husband’s family are German descendants. I find it very interesting and I like to learn about the German culture as well. Thank you!
You're so welcome! I'm thrilled you're enjoying the channel and finding it interesting. Food is a fantastic way to explore different cultures, and I'm happy to be a part of your journey to learn more about German cuisine.
Just came across your video and am new subscriber. I am binge watching your other videos also as you have wonderful content. Thank you for sharing your knowledge with us.
I grew up with Klopse 😋 serve with potatoes and a creamy sauce ☺️ and for something sweet- canned peaches. My husband loves kohlrabi. Looking forward to trying your recipe. ❤
Klopse with potatoes and creamy sauce sounds very German! Hope you'll give the kohlrabi recipe a try! Thank you so much for your nice comment and happy cooking 🧑🍳 ~ Anja
Stunning! Thank you for sharing your calm life with us 😃 Kindred spirit! 🤗 Have you tried Romanesco? It's kind of a mix between Broccoli and Cauliflower but has a spiral growth pattern. Beautiful and tasty! Have a lovely day!
Hallo Anja, ich kenne das Rezept von meiner Oma. Super Idee, koche ich demnächst nach. Ueberbackener Blumenkohl, genial. Was hast du nur für einen wunderschönen Herd..... Liebe Grüsse vom Bodensee Bettina P. S. Spätzle mache ich regelmäßig. Hier in Baden-Württemberg ist das Kulturgut. 😂
I’m American, but my family came here from Norway. I’m first generation American. My parents loved seafood, but they also loved using potatoes. We had potatoes often.
I am so glad I found your cooking channel, it is like a breath of fresh air! I can’t wait to try these recipes, and thank you so much for sharing your knowledge!
Hi there I just found your channel and subscribed to it. My late aunt was German from Cologne and I always loved her cooking every time I’d visit her. She was a wonderful cook and never left her kitchen it was her little hideaway. Thank you for sharing your delightful German recipes. Can you kindly link which lentils you used for your lentil soup recipe? Looks so yummy 😋 Can’t wait to make this for me and my husband. Thank you and many blessings your way. 😊 Dulce
Hi, very glad to have come across your video. It's so comforting watching you calmly cook healthy meals from scratch. It seems like a strange thing to feel about someone you don't know, but you come across as a very warm person. Thank you
The dishes look yummy. It's been a long time since I've seen someone measure salt with the palm of their hand! My mom used that method, and I've used it...not lately, however. Thank you.
I just found your video and I really enjoyed it! My husband and I really like German food, sauerkraut, potatoes, pork, sausage. I tried making spazle onxe. It was good but I haven't attempted it again. We make our own sauerkraut every year. Last i made about 50lbs, which we share with some of our family. I am looking forward to trying some of your recipes. Thank you so much for sharing!
Fried mush, potato pancakes, homemade noodles, fried chicken n then baked, and baked dutch pancakes my german grandmother taught me how to make. I love to cook. Glad i found your channel n can learn more wonderful dishes to make!❤
My grandmother's soup pot sat on the back of her stove during the winter, and received any leftover veggie. It was usually boiled once a day, just enough to keep veggies safe but not mushy. Bits of meat were added at the end near serving, before emptying and restarting.
My Grandma and Grandpa Unruh came from Germany, You are the only one I know besides me that cooks with kolrobi. That was the best memory with my dad, is when I was little we used to go out to the grand parents garden peck the kolrobi, he would take out his pocket knife and we would eat at least two or three, then a couple of strawberries. then in for a drink. but don't tell grandma.😇🥰, God Bless their souls. I miss them all.
Hello Anja, I found your chanel recently through this video and I just wanted to tell you that I have made the ,,lentil soup" today and it was really delicious. I made it with a spaghetti instead of spätzle, because that's what I had at home. So I just wanted to thank you for the recipe. I am originally from Nord Macedonia, but six years ago I moved to Cologne Germany. Liebe Grüße, Emilija😊
If you had no Spätzle at home; may be you have " Ramen- Noodels" at home. They are ok for " if you have no others for thatdish called " Lonsa mit Spätzle" ( Lentils with original swabian Noodels called Spätzle). 🙋♀️🙌
Loved this video, I am certainly going to give them a try. Thank you so much for sharing. Always enjoy your voice overs, you have such a calming voice. Let's not forget the fur baby, such a delight.💙💙🤗🤗🐶🐶
Anja, you are a GEM. This video is outstanding. VERY SOON I will be making the Lentil Soup/Stew. Others to follow. Thank you for sharing. I am sending this video to my Daughter....I want her to meet you via Video. Your German heritage is so NEAT. Aria
This brought back so many memories of my mothers cooking. We always have caulifower with a cream sauce. Would love to try your 'upgraded' recipie. Also always made kohlrabi with a white sauce but I almost never find them in the store. I wondered if you thought brats would go with the lentil stew or does it need the smokey flavor? Thank you for sharing these recipies.
This is making me so hungry. It’s the perfect weather for cozy hearty dishes like these. Everything is covered in snow here. I only wish you had said the German names out loud so I could hear how they sound. ☺️💞
Great recipes! Ich liebe sie alle und koche sie ziemlich oft! I love Kohlrabi as well. They‘re delicious raw too. I make a salad of cucumber and kohlrabi (grated) with a sour cream dressing - it’s so good! And for a vegetarian dish, breaded and fried kohlrabi slices are amazing = Kohlrabischnitzel! Thanks for sharing!
My German mother-in-law lives with us and makes a basic cauliflower and sauce dish that is amazing. No cheese or ham, I'm not fond of either. Her German goulash is to die for😊
New sub. Your channel popped up in my feed, and so glad it did! I love German food so I'm looking forward to exploring your videos. Your voice and delivery is so relaxing and calming in this hyper-crazy world!
Hallo🙋🏻♀️das Kohlrabirezept ist wirklich sehr interessant, obwohl ich mir den säuerlichen Geschmack von saurer Sahne an Kohlrabi nur schwer vorstellen kann, aber ich werde es mal versuchen. Traditionell kochen wir Kohlrabi, ich persönlich schneide sie nicht in so dicke Stücke, sondern halbiere sie und schneide sie dann der Länge nach in ca. 3-4 cm lange Stifte ca 1/2 cm breit. Außerdem verwende ich die ganz jungen Blätter, die direkt an der Knolle sitzen, indem ich sie in feine Streifen schneide und mit koche, was anschließend auch in der Sauce recht hübsch aussieht. Traditionell kommt dazu eine weiße Sauce (Roux) (Gewürze: Salz, Pfeffer, Muskatnuss + ein Hauch Zitronenabrieb) aus einem Teil des Kochwassers der Kohlrabi und abschließend wird mit Sahne verfeinert. Den erdigen Geschmack, den Sie erwähnen, hat man eigentlich nicht, wenn man die Sauce nicht direkt aus dem Kochwasser zieht. Für meine Roux schwitze ich in Butter ein paar sehr fein gewürfelte Zwiebeln an, füge Mehl hinzu und würze wie oben beschrieben, gieße aber nur einen kleinen Teil des Kochwassers in die Roux und nutze ansonsten Milch oder Hühnerbrühe (selbstgemacht) und Sahne zum Auffüllen, den Rest des Kochwassers verwerfe ich. Pellkartoffeln isst man hier eigentlich nicht dazu, sondern gekochte Kartoffeln (Salzkartoffeln)d h diese werden vorher immer geschält und dann in Salzwasser gekocht, oder auch gerne geschält gedämpft. Pellkartoffeln sind mehr eine Beilage für sehr rustikale Mahlzeiten, wie Hering in Sahnesauce, oder als Beilage für Matjes mit und ohne Sahnesauce, das ist sehr abhängig davon in welchem Teil von D man lebt. Pellkartoffeln sind auch die Basis für viele Salate, wie Kartoffelsalat oder für Kartoffelgerichte wie Knödel oder Gnocci. Die Küche hat sich hier schon sehr geändert in den letzten Jahrzehnten. Aber ich finde es deswegen interessant Ihnen zuzusehen, es erinnert mich im Stil an die 70er Jahre und ich glaube auch mehr an die schwäbische Küche Baden-Württembergs. Den Spargeltopf als Mehlbehältnis zu verwenden finde ich prima, er steht nämlich sonst nur ungenutzt im Schrank bis auf die paar Wochen Spargelzeit im Frühling, da nutze ich ihn auch nicht, denn liegend in einer Backofenform gebacken oder aus dem Dampfgarer schmeckt er noch besser.
1. Cauliflower with ham & cheese sauce and boiled potatoes. 2. Lentil stew with noodles (spaetzle) and German weiners 3. German Meatballs (Frikadelle) with creamy kohlrabi & boiled potatoes.
Hi Anya, I am new to your channel. I have watched a couple of your sourdough videos and I’m new to that too but you did mention that buttermilk and caraway seeds and Fry flour would make a good starter. Can you tell me more about that I would, because my goal is to make sourdough rye bread with caraway seeds, any help you can offer would be greatly greatly appreciated. Thank you.
Hallo Anja, wunderschönes Video… Ahhh und du kochst unser Lieblingsgericht hier im Schwoabenländle… Linsen und Spätzle. Darf ich fragen, welche Größe der gusseiserne Topf hat und von welcher Marke er ist. Ich suche noch so einen. Viele Grüße aus der Nähe von Stuttgart
I used green lentils but you can use black and brown lentils (the red lentils get too mushy). So glad you enjoyed the recipes and thank you for your sweet comment 💛 ~ Anja
You are a wonderful cook and a delight to watch…..so calm and soothing. Thank you for your generosity in sharing your wisdom, expertise and German heritage!
Aww ... your comment really made my day! Thank you so, so much for your sweet comment 💛 ~ Anja
I like that you cook without speaking and add dialogue after. I think it makes the video more engaging. Thank you
Glad you enjoy it!
Hi Anja, I can’t wait to watch this video. I am from the UK and I am learning to live a homesteading life. I am 24 and sadly no one my age understands why we love the homesteading life so I am on this journey alone. I wish I had a friendship with someone like you, so watching your videos brings me a lot of comfort. Thank you ❤ I have baked my first sourdough artisan loaf this week and it was beautiful, thank you for the tutorial
Aww ... that makes me so happy to hear! Keep up the homesteading lifestyle, it's so worth it! Thank you so much for your sweet comment 💛 ~ Anja
There are lots of us out here @honorsmith450! You might enjoy Becky on Acre Homestead (she’s younger like you!), Rachel at That 1880s Homestead, and Chelsea at Little Mountain Ranch if you aren’t already familiar with them. 💗 just keep building those skills! Homesteading is a way of life, not a milestone.
I’m from the UK and have an allotment. I’m going to have my garage converted to a large utility so I have somewhere to store locally grown product and my gadgets and a great big beast of a freezer. Cannot wait. I’m in a modern home but I’m scaling this to a uk life with shops around the corner but I want to have home grown and prepared food. I will probably never get into canning etc but I can scale it. Growing lots of fruit too in the garden. Maybe start small whether you have space or not because these skills haven’t been retained and it’s a learning process.
@@Christen-Gthank you so much
@@pollyester6639amazing, good luck on your journey!!! ❤
I am German. This was an interesting video. I don't know "Überbackenen Blumenkohl" the same way. We usually just use the whole boiled cauliflower and put cheese on top and broil it and afterwards put some breadcrumbs (roasted in butter) over it. But this is an interesting version I am inclined to try. And of course in every region it might be prepared differently, so this might be a version that I am just not familiar with.
For the Linsen (lentils) it is very common - in Germany - to add a splash of vinegar - so the balsamic vinegar might actually taste even better. So what you are doing is very authentic.
German meatballs (called Frikadellen / Fleischpflanzerl / Buletten / Klopse / Fleischküchle .... all depending on the region, as you already mentioned, and there is probably even more names) are very common. In my version I would also add some garlic, salt, pepper, paprika powder and herbs like parsley, thyme, maybe some oregano, sage, tarragon - but that is all just preference). Usually they are more on the flat side than round. The Kohlrabi I have never had just alone, we usually have it as "Kohlrabi-Karotten Gemüse" (so added carrots). Do you know that version too, or have you ever tried? The way I know it it is also seasoned with salt, pepper, nutmeg, garlic and onion powder and of course - as you do also - topped with parsley 😃
So very German what you did. Maybe in some regions - or maybe it's a family thing - we do it a little bit different, but overall this is very authentic. I like that. I am always a little bit upset when I see "German meals" in the US, that are not really German.
My compliments to you, this looks all very delicious and I would happily eat at your house! Not that I only eat German dishes, but in winter, with lots of snow and temperatures way in the two digit minus region - I am talking Celsius not Fahrenheit - these dishes are really warming and cozy and overall a comfort food!
I know it doesn't get that cold in California, but still, thank you very much for showing some authentic German favorites!
Not everything is just Schnitzel and Bratwurst 😂
Totally agree with you. I am from Germany too, and I (nearly 60j old) know all these recipes from my Grandma. I still like to cook them in winter. My grandma made stews every Saturday.
From dried peas, lentilles or beans or just vegetables. There were most times some sausages or meat in it.
Best regards to everyone, wherever you are coming from.
That makes me so happy that you enjoyed this video!! Thank you so much for watching and your sweet comment 💛 ~ Anja
I agree, I boil the whole cauliflower, put Hollandaise sauce on top, then butter roasted breadcrumbs. So delicious. The other dish I make with cauliflower is one with thick potato slices, vegetarian minced beef fried with onions, tomato puree mixed in and seasoned really well. All three ingredients into a casserole, cheese on top, baked and then eaten while still hot with the melted cheese on top. To die for!!!
Anja, again this Aussie 68 yr old woman!
My dad used to prepare cauliflower like a Schnitzel with a Schnitzelstrasse of egg, flour and breadcrumbs. You break the cauliflower apart into smaller sections, coat like a Schnitzel and then fry it in a pan. It was one of my favorite childhood foods.
Yes, that is a great way to prepare cauliflower and I love the Schnitzelstraße 😊
Ach, schön dir beim Kochen zuzuschauen, aber noch schöner zu hören....Klopse, Fleischpflanzerl und Kohlrabi 😅 Ich freu mich , dich entdeckt zu haben und werde mal meinem Neffen deinen Kanal empfehlen. Er lebt in Virginia. Liebe Grüße aus good old Germany, Annette
Vielen Dank!
A real pleasure to follow your recipes you are such a gentle soul and such a good teacher thank you Carol
Aww … thank you so much 💛
My German mum would call the mincemeat dish “Faschiertes”. Maybe because of my Viennese dad? Loved watching these dishes! They always bring back great memories.
Thank you so much for sharing. So happy to hear this😊 ~ Anja
Absolutely! In Vienna we say "Faschiertes" and "Faschierte Leiberl" .
Ich finde das so toll, dass du unsere geliebte deutsche Hausmannskost den Amerikanern zu Gemüte führst. Habe dich erst kürzlich entdeckt und sofort abonniert! Liebe Grüße aus Tauberbischofsheim 🙋♀🌸
Ganz genau: gute deutsche Hausmannskost. Es freut mich, dass Dir meine Videos gefallen! Liebe Grüße zurück nach Tauberbischofsheim 💛~ Anja
Hi Anjali, This is the first time I have seen your channel. My mother’s maiden name is Onstott so she loved to cook German food when I was young. She was an excellent cook and baker. I am 72 now, so your cooking videos bring back memories of my wonderful mother. ❤ Thank you, everything looks delicious!
So happy to hear 💛 ~ Anja
I am from Belarus but live in California. I cook similar dishes. Like your videos very much.
Nice! Thank you so much 💛
My dad used to make meatballs exactly like that and were served with boiled potatoes, green beans and a mushroom sauce ….yummm
I love raw Kohlrabi! I am enjoying the German dishes from my childhood!!! Thanks for sharing!
Nice and so glad you enjoyed it 😊~ Anja
I love Frikadella and kohlrabi! I also love herring with sourcreamm and apples served with boiled potatoes. ❤
Linsen und spaetzle ❤️ I am in London but originally from Germany. Now missing my mum’s cooking. Thank you for such a calm vlog 😘
You are so welcome!
Absolutely love your recipes reminds me so much of my school days when living in Schleswig Holstein and attending King Alfred School in Plon xx
Glad you like them!
I am from South Africa but an American now past 26 yrs and the minute you mentioned meat balls that some might say meat patty it hit me. It's frikkadels we called them back in south Africa and i forgot about it till now watching you. We even called a tv show with inspector derrik we used say frikkadel cause he always ate then in the show
Interesting! Thanks for sharing 😊
I thoroughly enjoyed this video. I’m an excellent cook but I don’t know much about German food. Everything looked delicious and I will definitely be trying these recipes. I also enjoyed learning a few German words. Thankyou so much.
My pleasure! Glad you enjoyed it!
I`m from northern Germany and here they often add hard old bread rolls (e.g. 1kg meat=2 bread rolls) soaked in water and squeeze them out firmly and mix them well with the meat mixture (there should be no lumps of bread roll dough left). If the fat comes out the meat during frying, it will still remain soft and juicy.
I am a food and drink writer from London and I am cooking every day for work and pleasure. I love German food! It’s underrated in my opinion. I am very much enjoying your videos. Next to learn about sour cream!
That makes me very happy to hear! German food often gets a bad rep but I enjoy making it healthy and accessible. Getting a nice comment from a food and drink writer is an honor! Thank you so much ☺ ~ Anja
@@OurGabledHome very kind of you! I spend a couple of weeks in Germany every year and I love sampling food… and looking around markets and supermarkets. I am also a wine and spirits writer and it would be rude not to drink too! Kind regards from freezing London.
@@chrissiewalker8980 how fun! We should meet up in Germany some time and exchange notes over a glass of something nice 🥂
@@OurGabledHome that would be lovely!
I could almost taste these wonderful meals. Thanks for sharing your heritage dishes.
I found your channel because I want to learn about making sourdough. I subscribed and this video came up. Does this bring back memories! I am from the Netherlands and we have spend many vacations in Germany, and we live now 5 kilometer from the German border. I love Gemüse mit Käse überbacken, but I had forgotten about it! Thank you for this video. Herzliche Grüße aus Holland.
Aww ... nice! Love that you're enjoying my videos! Thank you so much for your sweet comment, greetings back to Holland, and start making all this Gemüse mit Käse überbacken 😍 ~ Anja
Hallo aus Deutschland. Durch Zufall ihren Kanal entdeckt, vielen Dank für diese wunderbare Zubereitung .😊
Listened to this video but seemed the lighting was very dark!! I love to see you cooking,the food and your dishes! I love your house,it's beautiful! Your furniture is awesome! And with all your old linens,dishes, decorations, just love it all!! It would be amazing to live close to you so I could take lessons!!!
Thank you so much. I absolutely love German food ❤.
Thank you so much 😊 ~ Anja
Amazing 😋
new subscriber here. I really enjoyed this video. Very tasty looking food. I am all German and enjoy this touch in your video.
Danka Anja! Another fabulous german recipe. I had forgotten about Linsensuppe, had not made it in years. I cooked it last night with some home smoked sausages and it was fantastic!!!!😊
Lentil stew for supper tonight! I will be using some German Sausage.
Nice! Happy cooking 🥘 ~ Anja
My oma made kohlrabi stew both oma s great cooks as mum i so miss their cooking! ❤️💙❤️🇦🇺🇩🇪
Being of German decent, I know the love affair with the potato! 😉 Your meals look so yummy and I love how you describe what you are making and all of the steps. Thank you! ❤️
In my childhood, we called them Bratklops, as opposed to Kochklops. Very yummy! Ours were bigger and more flat than round. The Blumenkohl came with Schorf (that idea is kind of disgusting, but it tastes awesome), breadcrumbs browned in butter and seasoned.
Love this! Thank you for sharing!
OMG! My mouth was watering ! That last dish looked FANTASTIC! Howdy from frozen Southwest Missouri !
Aww ... thank you! I am so happy you liked those meals! Greetings back to Missouri ☺ ~ Anja
Hi Anja, I just discovered your channel this evening and I am so happy to have found it! My husband was German and my mother in law cooked such delicious meals but I never got any recipes for them and now watching your videos I will have an opportunity to make some of them. You have such a calm speaking voice you make a wonderful teacher! I am in California too, in SoCal!
Thank you so much for your sweet comment 💛 ~ Anja
I love the way you make your videos. Great channel!
Love your videos. Your recipes are amazing simple and healthy and that’s what I love. So happy to found you.
Yes, simple and healthy! I, too, am so happy you enjoy my videos! Thank you so much for your nice comment 💛 ~ Anja
Thank you for sharing these amazing recipes! I just subscribed to your channel and I am enjoying it very much! I am not German but my husband’s family are German descendants. I find it very interesting and I like to learn about the German culture as well. Thank you!
You're so welcome! I'm thrilled you're enjoying the channel and finding it interesting. Food is a fantastic way to explore different cultures, and I'm happy to be a part of your journey to learn more about German cuisine.
Just came across your video and am new subscriber. I am binge watching your other videos also as you have wonderful content. Thank you for sharing your knowledge with us.
Hi Anja, your cooking 🔪 style is wooow .
Thank you 😋
Would you show us how you make bone broth? Or perhaps you have a video already illustrating?
Oh my! Everything looks so delicious 😋. Do you have a cookbook with these particular dishes in? I would definitely order!
Thank you! Love that you enjoyed this video! I don't have a cookbook yet - but I am thinking about writing one so stay tuned 👍 ~ Anja
I grew up with Klopse 😋 serve with potatoes and a creamy sauce ☺️ and for something sweet- canned peaches. My husband loves kohlrabi. Looking forward to trying your recipe. ❤
Klopse with potatoes and creamy sauce sounds very German! Hope you'll give the kohlrabi recipe a try! Thank you so much for your nice comment and happy cooking 🧑🍳 ~ Anja
Stunning! Thank you for sharing your calm life with us 😃 Kindred spirit! 🤗 Have you tried Romanesco? It's kind of a mix between Broccoli and Cauliflower but has a spiral growth pattern. Beautiful and tasty! Have a lovely day!
I'll check it out! Thank you!
You should keep the dried layers of the onion too! So much intense flavor and nutrient rich! 💜 thanks for sharing these yummy looking recipes.
Good to know! Thanks for the tip and your sweet comment 💛 ~ Anja
All the dishes are well balanced with meat and veggies. They look so warm, cozy, and delicious. Very unique. I will try them. Thanks
Thank you! Hope you enjoy them!
first time viewer. delicious. simple and looks very flavorful.
Thanks and welcome
Hallo Anja, ich kenne das Rezept von meiner Oma. Super Idee, koche ich demnächst nach. Ueberbackener Blumenkohl, genial. Was hast du nur für einen wunderschönen Herd.....
Liebe Grüsse vom Bodensee Bettina
P. S. Spätzle mache ich regelmäßig. Hier in Baden-Württemberg ist das Kulturgut. 😂
Ach, wie nett und vielen LG von Anja (tippe das gerade auf dem Rückflug aus D 😊)
I’m American, but my family came here from Norway. I’m first generation American. My parents loved seafood, but they also loved using potatoes. We had potatoes often.
That's so nice to know! Thank you for sharing😊 ~ Anja
I am so glad I found your cooking channel, it is like a breath of fresh air! I can’t wait to try these recipes, and thank you so much for sharing your knowledge!
Hi there I just found your channel and subscribed to it. My late aunt was German from Cologne and I always loved her cooking every time I’d visit her. She was a wonderful cook and never left her kitchen it was her little hideaway.
Thank you for sharing your delightful German recipes.
Can you kindly link which lentils you used for your lentil soup recipe? Looks so yummy 😋
Can’t wait to make this for me and my husband.
Thank you and many blessings your way. 😊
Dulce
Nice! I think I used just regular brown lentils. Thank you for sharing about your aunt 😊 ~ Anja
@@OurGabledHome ty Anja. 😊
Hi, very glad to have come across your video. It's so comforting watching you calmly cook healthy meals from scratch. It seems like a strange thing to feel about someone you don't know, but you come across as a very warm person. Thank you
You are so welcome! Thank you so much for your sweet comment 💛 ~ Anja
The dishes look yummy. It's been a long time since I've seen someone measure salt with the palm of their hand! My mom used that method, and I've used it...not lately, however. Thank you.
Yes, the little things we do, right? Thank you so much for your sweet comment 💛 ~ Anja
I do it all the time! Lol
I just found your video and I really enjoyed it! My husband and I really like German food, sauerkraut, potatoes, pork, sausage. I tried making spazle onxe. It was good but I haven't attempted it again. We make our own sauerkraut every year. Last i made about 50lbs, which we share with some of our family. I am looking forward to trying some of your recipes. Thank you so much for sharing!
Awesome! Thank you!
Fried mush, potato pancakes, homemade noodles, fried chicken n then baked, and baked dutch pancakes my german grandmother taught me how to make. I love to cook. Glad i found your channel n can learn more wonderful dishes to make!❤
So glad you find them helpful!
I found your channel today. Growing up my family made lentil soup/stew with sausage. Such a wonderful, comforting dish.
Wonderful!
My grandmother is German and my grandfather is Danish. My grandma used to make a savory Apple strudel with a potato dough .
That sounds good!
I just discovered your channel, I love it, thank you for yours recipes!
Thank you so much!
❤ Love your cooking. I was told the dry paper of the onion gives broth a nice deep color so I tried it. It really does!! ❤
My grandma used them to color easter eggs, by boiling the eggs in water with onion leaves.
It all looks so good. Thank you!
Thanks for watching!
Lovely recipes, and will try them out.
Hope you enjoy!
My grandmother's soup pot sat on the back of her stove during the winter, and received any leftover veggie. It was usually boiled once a day, just enough to keep veggies safe but not mushy. Bits of meat were added at the end near serving, before emptying and restarting.
Thanks for sharing!
Can't wait to try these dishes....Thanks for sharing! Have a blessed day.
Thank you so much!! Happy cooking 🥘💛 ~ Anja
All these dishes look scrumptious. I would love to try these over the next few days. Thank you
I just came across your channel. I am glad I did.
So happy to hear this! Thank you!
My Grandma and Grandpa Unruh came from Germany, You are the only one I know besides me that cooks with kolrobi. That was the best memory with my dad, is when I was little we used to go out to the grand parents garden peck the kolrobi, he would take out his pocket knife and we would eat at least two or three, then a couple of strawberries. then in for a drink. but don't tell grandma.😇🥰, God Bless their souls. I miss them all.
I so enjoyed this video. Thank you.
Hello Anja, I found your chanel recently through this video and I just wanted to tell you that I have made the ,,lentil soup" today and it was really delicious. I made it with a spaghetti instead of spätzle, because that's what I had at home. So I just wanted to thank you for the recipe. I am originally from Nord Macedonia, but six years ago I moved to Cologne Germany.
Liebe Grüße, Emilija😊
If you had no Spätzle at home; may be you have " Ramen- Noodels" at home. They are ok for " if you have no others for thatdish called " Lonsa mit Spätzle" ( Lentils with original swabian Noodels called Spätzle). 🙋♀️🙌
Wonderful! Thank you so much for your sweet comment 💛 ~ Anja
@@caleidoscopepatchamamalove3082 thank you for the suggestion, great idea 😊
Loved this video, I am certainly going to give them a try. Thank you so much for sharing. Always enjoy your voice overs, you have such a calming voice. Let's not forget the fur baby, such a delight.💙💙🤗🤗🐶🐶
Anja, you are a GEM. This video is outstanding. VERY SOON I will be making the Lentil Soup/Stew. Others to follow. Thank you for sharing. I am sending this video to my Daughter....I want her to meet you via Video. Your German heritage is so NEAT. Aria
Wondeful! You are so welcome!
New subscriber, loved this video and we will be trying these over the weekend. Thank you, Anja!
Awesome! Thank you!
Glad to find you. Nana never wrote down recipes or shared them (g)….. her family was from Breslau. This was supper at Nanas,
Wonderful!
Very well presented 😊
This brought back so many memories of my mothers cooking. We always have caulifower with a cream sauce. Would love to try your 'upgraded' recipie. Also always made kohlrabi with a white sauce but I almost never find them in the store. I wondered if you thought brats would go with the lentil stew or does it need the smokey flavor? Thank you for sharing these recipies.
I'm so happy to find you. I thoroughly enjoyed watching you cook. It all looked so good!! You seem like a lovely person!
Thank you so much
This is making me so hungry. It’s the perfect weather for cozy hearty dishes like these. Everything is covered in snow here. I only wish you had said the German names out loud so I could hear how they sound.
☺️💞
Thank you so much! Next time, I will say the German words 😊 ~ Anja
You are the best. Thank you for all you share.
Great recipes! Ich liebe sie alle und koche sie ziemlich oft! I love Kohlrabi as well. They‘re delicious raw too. I make a salad of cucumber and kohlrabi (grated) with a sour cream dressing - it’s so good! And for a vegetarian dish, breaded and fried kohlrabi slices are amazing = Kohlrabischnitzel! Thanks for sharing!
Das hört sich gut an! Ich danke Ihnen für das Teilen!
My German mother-in-law lives with us and makes a basic cauliflower and sauce dish that is amazing. No cheese or ham, I'm not fond of either. Her German goulash is to die for😊
Oh wow! That sounds great!
Thank you for sharing your meals, they look delicious! Always look forward to your videos!
That is so nice to hear! Thank you so much 🙏💛 ~ Anja
New sub. Your channel popped up in my feed, and so glad it did! I love German food so I'm looking forward to exploring your videos. Your voice and delivery is so relaxing and calming in this hyper-crazy world!
That makes me so happy to hear you're enjoying my videos and German recipes! Have fun cooking 🧑🍳 ~ Anja
In Germany Frikadellen also called Bouletten 😊
Genau!
Lovely video!
So glad you enjoyed it 😊 ~ Anja
They all look delicious 😊
Thank you so much 😍
Lecker, liebe Grüße aus Hamburg ❤
Oh, danke! Lie Grüße zurück nach Hamburg 💛 ~ Anja
All looked delicious!
Hallo🙋🏻♀️das Kohlrabirezept ist wirklich sehr interessant, obwohl ich mir den säuerlichen Geschmack von saurer Sahne an Kohlrabi nur schwer vorstellen kann, aber ich werde es mal versuchen. Traditionell kochen wir Kohlrabi, ich persönlich schneide sie nicht in so dicke Stücke, sondern halbiere sie und schneide sie dann der Länge nach in ca. 3-4 cm lange Stifte ca 1/2 cm breit. Außerdem verwende ich die ganz jungen Blätter, die direkt an der Knolle sitzen, indem ich sie in feine Streifen schneide und mit koche, was anschließend auch in der Sauce recht hübsch aussieht. Traditionell kommt dazu eine weiße Sauce (Roux) (Gewürze: Salz, Pfeffer, Muskatnuss + ein Hauch Zitronenabrieb) aus einem Teil des Kochwassers der Kohlrabi und abschließend wird mit Sahne verfeinert. Den erdigen Geschmack, den Sie erwähnen, hat man eigentlich nicht, wenn man die Sauce nicht direkt aus dem Kochwasser zieht. Für meine Roux schwitze ich in Butter ein paar sehr fein gewürfelte Zwiebeln an, füge Mehl hinzu und würze wie oben beschrieben, gieße aber nur einen kleinen Teil des Kochwassers in die Roux und nutze ansonsten Milch oder Hühnerbrühe (selbstgemacht) und Sahne zum Auffüllen, den Rest des Kochwassers verwerfe ich. Pellkartoffeln isst man hier eigentlich nicht dazu, sondern gekochte Kartoffeln (Salzkartoffeln)d h diese werden vorher immer geschält und dann in Salzwasser gekocht, oder auch gerne geschält gedämpft. Pellkartoffeln sind mehr eine Beilage für sehr rustikale Mahlzeiten, wie Hering in Sahnesauce, oder als Beilage für Matjes mit und ohne Sahnesauce, das ist sehr abhängig davon in welchem Teil von D man lebt. Pellkartoffeln sind auch die Basis für viele Salate, wie Kartoffelsalat oder für Kartoffelgerichte wie Knödel oder Gnocci. Die Küche hat sich hier schon sehr geändert in den letzten Jahrzehnten. Aber ich finde es deswegen interessant Ihnen zuzusehen, es erinnert mich im Stil an die 70er Jahre und ich glaube auch mehr an die schwäbische Küche Baden-Württembergs. Den Spargeltopf als Mehlbehältnis zu verwenden finde ich prima, er steht nämlich sonst nur ungenutzt im Schrank bis auf die paar Wochen Spargelzeit im Frühling, da nutze ich ihn auch nicht, denn liegend in einer Backofenform gebacken oder aus dem Dampfgarer schmeckt er noch besser.
Good recipes
1. Cauliflower with ham & cheese sauce and boiled potatoes.
2. Lentil stew with noodles (spaetzle) and German weiners
3. German Meatballs (Frikadelle) with creamy kohlrabi & boiled potatoes.
Thank you!!
Great camera quality and pretty kitchen. Where in NorCal are you?
Thank you! We are in the Bay area ~ Anja
What could you use instead of kohlrabi ? Maybe another more common root vegetable or broccoli? 🙂
Yes, you use turnips or rutabaga
@@OurGabledHome thank you 😍
I’m only 2 minutes into the first video I’ve ever seen of yours and I can tell this is going to be a long-term relationship! Subscribing! ❤
Thank you so much!
Looks delicious
I am thinking one could switch cabbage for the cauliflower ?
Sure that would work, too!
superlecker !!!
Thanks for the German food education
Looks delicious…but do you not rinse the lentils before cooking?
Sometimes, I do
Hi Anya, I am new to your channel. I have watched a couple of your sourdough videos and I’m new to that too but you did mention that buttermilk and caraway seeds and Fry flour would make a good starter. Can you tell me more about that I would, because my goal is to make sourdough rye bread with caraway seeds, any help you can offer would be greatly greatly appreciated. Thank you.
Yes, you can watch this to get started: th-cam.com/video/whGTP6YkRzg/w-d-xo.html and this for rye bread: th-cam.com/video/xROxCknXmlA/w-d-xo.html
Hallo Anja, wunderschönes Video… Ahhh und du kochst unser Lieblingsgericht hier im Schwoabenländle… Linsen und Spätzle. Darf ich fragen, welche Größe der gusseiserne Topf hat und von welcher Marke er ist. Ich suche noch so einen. Viele Grüße aus der Nähe von Stuttgart
Oh, vielen Dank! Freut mich riesig, daß es Dir gefallen hat! Der Topf ein 6 quart von Lodge. Ich liebe den! Herzliche Grüße zurück 💛 ~ Anja
What brand is your stock pot?
It's a Lodge: amzn.to/47WiDei (my affiliate link)
In Berlin the meat balls are called "Buletten".
Genau! Oder Klopse 😊
Anja what type of lentils did you use? I'm definitely going to try these recipes, everything looked delicious ❤
I used green lentils but you can use black and brown lentils (the red lentils get too mushy). So glad you enjoyed the recipes and thank you for your sweet comment 💛 ~ Anja
@@OurGabledHome Thank you for replying 🙏
What do you think of adding the potatoes to the cauliflower and cheese sauce. I like everything mixed together
what do you use boullon paste which is MSG.Not good for health