Search results
Results from the WOW.Com Content Network
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2]
A German beer style that is usually drunk in Bavaria, Germany. It has a yellow, gold color, and has 4.5-6% alcohol. Radler: Beverage A beer mixed with citrus lemonade Kartoffelkäse: Side dish A spread from the regions of Bavaria and Austria that literally means "Potato cheese". Münchener Bier: Beer
Name Image Description Aachener Printe: A pastry and a type of Lebkuchen originating from the city of Aachen in Germany. The term is a protected designation of origin and so all manufacturers can be found in or near Aachen. Bavarian cream: A dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is ...
German mustard is usually considerably less acidic than American varieties. Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream (Sahnemeerrettich), or combined with mustard. [44] In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week. [1] In German cuisine, it may be served as a first course or as a main course. [1] The use of a roux to thicken soups is common in German cuisine. [2] The use of legumes and lentils is significant and used in several German soups, such as split ...
Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas (e.g., Spätzle noodles or Maultaschen dumpling wrappers), soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry". [1]
Mett (German: ⓘ), also known as Hackepeter (Northern Germany, Eastern Germany and Berlin), is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany. It is frequently spread on halves of a bread roll, with raw onion optionally on top. [ 1 ]