germany

Here's what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice

Peruvian Lomo Saltado Recipe by Tasty

vegetable oil, divided

lb sirloin steak,

salt,

black pepper,

½ red onion, sliced

tomato,

garlic,

aji amarillo paste

soy sauce

white vinegar

fresh cilantro, chopped

lb french fries, cooked, hot

white rice, cooked, for serving, optional

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Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.

Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.

Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.

Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.

https://vid.tasty.co/output/106044/landscape_480/1534872643

Consisting of layers of chocolate sponge cake, whipped cream, and cherries soaked in kirsch brandy, the famous Black Forest cake (Schwarzw&auml;lder kirschtorte) is one of the best-known German desserts. A special type of cherry brandy from the Black Forest region, kirschwasser, is used to soak&nbsp;the cherries, moisten the layers of&nbsp;chocolate sponge cake, and flavor the whipped cream. The assembled cake is heavily decorated with the remaining whipped cream and chocolate shavings, and is topped with fresh or glaced cherries. Traditionally, however, the Black Forest cake may also&nbsp;have a base made of shortcrust pastry that acts not only as a base but also as a contrasting texture to the softness of the entire cake. Buttercream can sometimes be used instead of whipped cream or combined with it, while the sponge cake, either G&eacute;noise or Viennese sponge cake, can be baked in three or four tins or just in one and then cut up in layers. Because the cake is heavily flavored with kirsch, a slice of it is usually served only with coffee or a well-chilled kirsch.

Schwarzwälder Kirschtorte (Black Forest Cake)

g sugar

butter

flour

baking powder

salt

vanilla sugar

lemon, juice

eggs

sugar

g cocoa

60 g melted butter

g jam

whipped cream (sweetened

gelatin

250 g sour cherries, pitted

g kirsch

g chocolate flakes

cherries

Hier eine Anmerkung aus eigener Erfahrung zu den Geräten: Ich habe einiges ausprobiert. Fleischwolf, KitchenAid, normaler Blender. Bs her hat nur der Ninja Blender es geschafft die Masse fein genug zu kriegen. Oder einfach feines Hackfleisch kaufen beim Metzger. Basically, the Ninja Blender works the best to mince the meat. (Another option is to buy minced hamburger meat, preferable a pork and beef mixture).

Leberkäse

lean pork, mageres Schweinefleisch

pork belly, fetter Schweinebauch

bacon, uncured/unsalted, Speck, unbehandelt und ungesalzen

Salt

tsp salt, Salz

white pepper, weisser Pfeffer

onion

Majoran

Nutmeg, Muskatnuss

Thyme, Thymian

Ginger, Ingwer

Cardamon (optional)

400 g ice cubes, Eiswürfel

Here's what you need: grated parmesan cheese, korean red pepper, sugar, korean ramen seasoning, yukon gold potatoes, canola oil, salt, long wooden skewer

Korean Tornado Potatoes Recipe by Tasty

parmesan cheese

korean red pepper

korean ramen seasoning

yukon gold potatoes

canola oil, for frying

skewer

In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.

Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don’t have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.

Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.

Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).

Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.

While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.

Here's what you need: vegetable oil, medium red onion, medium tomato, serrano chile, garlic, garam masala, turmeric, ground cumin, lemon juice, fresh cilantro, french fries, salt

Kenyan Masala Chips Recipe by Tasty

vegetable oil

¼ medium red onion, finely chopped

serrano chile,

garam masala

turmeric

cumin

lemon juice

cilantro,

Heat the oil in a large pan over medium-high heat, then add the red onion and cook for 5 minutes, until browned.

Add the tomato, serrano, and garlic. Stir well, cover, and cook for 5 minutes, until the tomatoes have softened.

Add the garam masala, turmeric, and cumin. Stir, reduce the heat to medium, and cook for another 10 minutes, or until the sauce clings to the potatoes and they soften slightly.

Stir in the lemon juice and cilantro, then add the fries and salt. Toss well to coat. Serve immediately.

This recipe gives very detailed instructions on how to prepare the traditional zimtsterne cookies. The dough is made with just almonds, egg whites, cinnamon, sugar, and lemon juice, meaning no flour is added, while the icing is made by whipping egg whites and sugar. The dough needs a lot of chilling time, and it should be frozen before cutting out the cookies if you want to get neat-looking ones.

Zimtsterne

DOUGH

(2 ¾ cup) almonds, ground

(2 cups) sugar

egg wites

(2 ½ tsp) cinnamon

lemon

ICING

(2 cups) confectioners' sugar,

Authentic German Black Forest Cake, Schwarzwalder Kirschtorte is a delicious cake famous in Germany.  Layers of chocolate cake, black cherries and kirsch. Perfect for a party!

Authentic German Black Forest Cake, Schwarzwalder Kirschtorte

⁄4 cup or 95 g Cornstarch

unsalted Butter, melted

Sugar

⁄2 cup or 120 ml Kirsch, cherry brandy

cups,

⁄2 cup or 65 g Cornstarch

cherry brandy

vanilla extract

chocolate

Pre heat oven to 350 F, 180 C.

Grease and flour a deep 9 inch round...

Grease and flour a deep 9 inch round baking pan.

In a large mixing bowl, add the sugar...

In a large mixing bowl, add the sugar and eggs, beat of a medium speed until tripled in volume, see photo.  This will take around 7-8 minutes.

In a separate bowl, sieve the flour, salt,...

In a separate bowl, sieve the flour, salt, cornstarch and cocoa powder. Then add to the egg batter. Add the melted butter and using a spatula or large spoon, gently fold the mixture until combined. *** Do not over mix!

Transfer to your greased and floured cake pan...

Transfer to your greased and floured cake pan and place in oven for about 40 minutes. Test the center with a skewer to make sure the cake is done.

Transfer the cake IN the pan on to...

Transfer the cake IN the pan on to a cooling rack and let rest for 15 minutes then carefully turn out from the pan, upside down on to a cooling rack and leave until completely cooled.

Using a serrated (like a bread knife), slice...

Using a serrated (like a bread knife), slice the cake into 3 equal layers as the photo. and set aside.

Add the drained cherries to a bowl and...

Add the drained cherries to a bowl and pour the kirsch all over the cherries and let steep for about 30 minutes.

Place the 1/2 cup of sugar and 1/2...

Place the 1/2 cup of sugar and 1/2 cup reserved cherry juice in a medium size saucepan and under a medium heat, stir until the sugar dissolves. Set aside.

10. Add the liquid used for soaking the...

10. Add the liquid used for soaking the cherries in the cherry syrup.

Place the cherries on a plate and sort...

Place the cherries on a plate and sort through them to pick a dozen or so nice ones for decorating the top of the cake if you're not using fresh cherries for the decoration, and divide into 2 equal portions.

11. Use a small bowl and add the...

11. Use a small bowl and add the gelatin and 6 Tbsp milk. Stir. and let sit for 5 minutes. The mixture will get thick.

12. In a medium saucepan, add the cornstarch...

12. In a medium saucepan, add the cornstarch and sugar with the 2 cups of milk and whisk over a medium heat. Keep stirring to avoid lumps. Once the mixture resembles pudding mixture in thickness, add the gelatin mixture and whisk to combine and the mixture is nice and smooth. (You may need to pop the gelatin mixture in the microwave for 15 seconds to loosen if it has set too soon.)

13. Transfer the gelatin mix to a large...

13. Transfer the gelatin mix to a large bowl and set aside.

14. Using a mixer, add the fresh cream,...

14. Using a mixer, add the fresh cream, kirsch and vanilla extract.

Using the whisk attachment, whisk until stiff peaks...

Using the whisk attachment, whisk until stiff peaks form. Be careful not to over whisk as your cream will become too stiff and resemble butter!

15. Add half of the whipped cream to...

15.  Add half of the whipped cream to the gelatin mixture; stir until smooth using a spatula.  Add remaining whipped cream, and gently fold until the mixture is combined.

16. Start by placing the first layer of...

16. Start by placing the first layer of your cake on a plate and brush generously with the cherry syrup. Brush all over the surface and right up to the edges.

17. Arrange the first half of the cherries...

17. Arrange the first half of the cherries all over the first cake layer. (I cut my cherries in half but you can leave yours whole if you wish). Then take a spatula and spread 1/4 of your frosting mixture all over the cherries.

18. Carefully place the next cake layer on...

18. Carefully place the next cake layer on top of the frosting and repeat by brushing cherry syrup all over the surface, adding the second half of your soaked cherries and another 1/4 of your frosting mixture. Finish off by adding the third cake layer.

19. Brush more cherry syrup on the top...

19. Brush more cherry syrup on the top cake layer, again, be generous, and make sure you reach the edges too with the syrup!

20. Crumb coat the entire cake with a...

20. Crumb coat the entire cake with a thin layer of frosting and place in the fridge for 30 minutes to firm up. Then remove from the fridge and spread the remaining frosting all over the cake.

Feel free to spread with a palette knife,...

Feel free to spread with a palette knife, use a piping nozzle or simply spread the frosting 'roughly'. Finish off by decorating the top with the reserved cherries and a grating of chocolate. Place in the fridge for minimum 2 hours, then cut into 12 slices and enjoy!

A recipe for Schmalznudeln (Bavarian-Style Doughnuts)! These yeast-based doughnuts have a thin, nearly translucent center surrounded by soft, pillowy edges.

Schmalznudeln (Bavarian-Style Doughnuts)

(7 grams) active dry yeast

(300 milliliters) lukewarm milk (105-115˚F, 40-46˚C)

(500 grams) all-purpose flour

(50 grams) granulated sugar

lemon zest

(56 grams) unsalted butter (softened at room temperature)

Lard or vegetable oil (for frying)

Powdered sugar (for dusting)

In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly and allow to sit at room temperature until frothy, about 10 minutes.

In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, lemon zest, and salt.

Mix in the milk and frothy yeast mixture, egg, egg yolk, and butter until a soft dough forms.

Knead on a lightly floured surface just until elastic and smooth. Place in a large bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.

On a lightly floured surface, divide the dough into 10 equal pieces (or 8 pieces for larger doughnuts).

Roll each piece into a smooth ball, then flatten into a disc about 1/2 inch (1.25 centimeters) thick.

Cover the discs with a towel and allow to rest at room temperature until puffed, about 30 minutes.

Pour 2 inches (5 centimeters) of vegetable oil (or use lard) in a large saucepan and heat to 340˚F (170˚C), no higher.

Line a baking sheet with paper towels and set aside.

Once the oil is heated, gently stretch one of the puffed discs of dough to make a thin and almost translucent center at least 2 1/2 inches (6 centimeters) wide with a thicker at least 1 1/2 inch (4 centimeter) pillowy edge.

Top 8 germany recipes from across the web

The most viewed germany recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peruvian Lomo Saltado Recipe by Tas...

Schwarzwälder Kirschtorte (Black Fo...

Leberkäse

Korean Tornado Potatoes Recipe by T...

Kenyan Masala Chips Recipe by Tasty

Zimtsterne

Authentic German Black Forest Cake,...

Schmalznudeln (Bavarian-Style Dough...

Top 8 germany recipes from across the web

The most viewed germany recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peruvian Lomo Saltado Recipe by Tas...

Schwarzwälder Kirschtorte (Black Fo...

Leberkäse

Korean Tornado Potatoes Recipe by T...

Kenyan Masala Chips Recipe by Tasty

Zimtsterne

Authentic German Black Forest Cake,...

Schmalznudeln (Bavarian-Style Dough...

The most viewed germany recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine