Typical Side Dishes Recipes

mashed potatoes with wild garlic recipe picture

Potato Puree simply ingeniously prepared

Here I would like to present you my Potato Puree recipe. A light, airy puree that comes creamy on the plate.

My vision of a perfect mashed potato is very close to the recipe of Joël Robuchon, the famous French star chef, who ennobled the mashed potatoes into something deliciously special as a dish.

In Germany, mashed potatoes are an everyday meal, which is usually served in every quality as a side dish. A dish that is usually underestimated in this country! A well made puree made of fresh potatoes is in its elegant simplicity a fine taste experience, which demands the palate but not overtaxed.

The puree is quickly prepared. I’ll show you how it goes and you succeed perfectly!

By the way, I answer cooking questions via the comment function. For now already good success and a good appetite!

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Kartoffelgratin

Potato Gratin Recipe – Gratin Dauphinois from the Star Kitchen

My Potato Gratin recipe I show you on this page. I got to know Gratin Dauphinois, as the recipe is called in French, during my apprenticeship in a restaurant that was awarded a star by the Michelin Guide.

The gratin is absolutely simple and consists only of potatoes, cream, garlic, butter, salt, pepper, nutmeg and cayenne pepper. Optionally you can add thyme or some broth.

The most important thing is, the original gratin comes without cheese on the table.

The gratin is a popular side dish with meat and fish, it goes excellently with roast lamb and steak.

Below you will find a few step-by-step photos of the recipe, which will help you cook it yourself. 

Wish you good luck and a good appetite!

Read More »Potato Gratin Recipe – Gratin Dauphinois from the Star Kitchen

Reibekuchen als Beilage angerichtet.

Potato Pancake Recipe for the simple Kitchen

Mhhh, today my Potato Pancake recipe comes into your kitchen. Grandma’s potato buffers are even available in a vegan version and that’s a reason to read on…

You can prepare your buffers with raw potatoes or with cooked ones. By the way, the buffer of boiled potatoes would then be a Berner Roesti. 

Stick with it now: there’s a simple recipe for you … no matter whether you want to serve the buffers with oat flakes and egg, without oat flakes and egg, with or without onion, as a side dish or as a classic with apple sauce.

I will answer your cooking question at the end of the page using the comment function. Until then I wish you a lot of fun reading and good luck! 

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Reibekuchen Rezept Bild

Potato Fritter Recipe for German Reibekuchen with Step by Step Photos

I’ll show you my Potato Fritter recipe for German Reibekuchen today. Many of us know potato fritter as a side dish or as a fasting dish with apple compote.

The potato pancakes have a lot of names in Germany: Erdäpfelpuffer, Reiberdatschi, Reibeplätzchen, Kartoffelpfannkuchen und Kartoffelplätzchen are common. I only found Potato pancakes and Crispy potato grater cakes as names in english. Its funny for me, “cake” in Germany is always sweet… Please write me about the comment function if you know a better designation.

You will find the most important questions answered below, plus many ideas for your own variations and step-by-step photos. 

You can send me your cooking question via the comment function. Have fun reading and good luck! 

Read More »Potato Fritter Recipe for German Reibekuchen with Step by Step Photos

Bratkartoffeln in der Pfanne klassisch mit Zwiebeln.

Fried Potatoes Recipe with Step by Step Photos

My Fried Potatoes recipe I show you on this page. Many step by step photos accompany you while preparing.

You can use cooked or raw potatoes, raw potato slices must then first make a free float in the hot oil, only then these become cooked. The fried roast potatoes are my second choice at home. I don’t like the smell of the deep fryer. Many cooks put the cooked potato slices first in the deep fryer and then in the pan. This is faster and saves time.

Today I prepare the original fried potatoes in the pan. I deliberately added onions to this recipe, so the taste experience is round.

You can send me cooking questions using the comment function. Have fun reading and good luck! 

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Potatoes from the oven with herbs. These halved early potatoes taste very good as baked potatoes.

Baked Potatoes Recipe with Step by Step Photos

My Baked Potatoes recipe I show you in this post. The step by step instruction with many photos accompanies you cooking yourself.  

The potatoes from the oven are a popular side dish or as crispy finger food, instead of French fries, with various dips and cold sauces worth a try.

The preparation time is about 5 minutes and the preparation time about 30 minutes.

Forgotten the side dishes? Then quickly read on and prepare delicious, healthy potato wedges yourself.

By the way, I answer cooking questions via the comment function. For now already good success and a good appetite!

Read More »Baked Potatoes Recipe with Step by Step Photos

Freshly prepared spaetzle as a side dish.

Spaetzle Recipe for Original German Noodles named Spätzle

Today I’ll show you my Spaetzle recipe. We want to have a closer look at the popular side dish and then prepare it ourselves.

We also know Spätzle by the names Spaetzla, Spatzen and Spaetzli. It is a Swabian or Alemannic pasta in elongated form. The related knöpfle are rather round in shape and at home in the region of Baden-Württemberg and in Bavarian Swabia.

In Austria this pasta is called Nockerl.

Spaetzle, Knoepfle and Nockerl are egg pasta from fresh egg with an irregular form. The surface of this noodle is rough and porous, it absorbs sauces well.

How to cook Spaetzle: The whipped, tough dough is scraped in the traditional production over a Spätzle board (wooden board) directly into the boiling salt water.

Depending on the consistency of the dough, the spaetzle slicer produces short buttons or elongated spaetzle. The recipe presented here is a Bavarian-Austrian joint production and brings you delicious Spaetzle on your plate.

Wish you good luck and a good appetite!

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Making French Fries yourself, the Chef Step by Step Cooking School

Today I show you step by step how to make your own French fries in my recipe for Homemade French Fries. Promised: These Super French fries are crispy brown and velvety inside.

In addition to the right type of potato, the even cutting of the potato sticks and the right frying fat are decisive for success. You will find all the information you need below.

I’ll tell you a French fries secret right at the beginning:
French fries made from raw potatoes have to be fried twice so that they turn brown. The first frying pass is called “blanching French fries” by chefs. Once the fries have completed the first, 3-5 minutes of free swimming in the frying fat, they should cool down for a few minutes. This allows the starch to escape during the second frying and the french fries become really brown and crispy.

Take a look at the step-by-step instructions with photos, then you can get to work right away.

I am happy if you succeed your French fries perfectly, share this contribution please on Facebook with your friends. Thanks a lot!

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Napkin Dumpling Recipe, Kitchen Story with two Cooking Videos and Star Chef Tips for perfect Napkin Dumpling

Making napkin dumplings yourself, this article with my Napkin Dumpling recipe shows you a great overview of how to prepare the delicious dumplings.

Serviettenknödel is a generic term, here are the best known recipe variations clearly summarized:

  1. Preparing napkin dumplings with rolls
  2. Recipe Bohemian yeast dumplings with yeast dough
  3. Recipe pretzel dumplings after Alfons Schuhbeck from the year 1993

In the cooking video “Preparing Napkin Dumplings”  you can follow everything step by step.  

Napkin dumplings in the foil … in the aluminium foil … or prepare it in the cloth napkin? You will find an overview of all variants and advantages here!

I wish you good luck! I am happy if you share this article on Facebook with your friends.Read More »Napkin Dumpling Recipe, Kitchen Story with two Cooking Videos and Star Chef Tips for perfect Napkin Dumpling