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Swabian recipes: home cooking for the big hunger
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Swabian cuisine is known for down-to-earth and home-style food: use our typical Swabian recipes to cook traditional dishes such as Schupfnudeln, self-scraped spaetzle and onion roast beef or bake a fruity "Träubleskuchen".
Swabian recipes - rustic cuisine
Do you love rustic home cooking? Then the Swabian cuisine offers you numerous great recipes for savory and sweet dishes. Many regional influences from southern Germany can be found in the dishes, because the so-called "Swabia" extends over parts of Baden-Württemberg to Bavaria: parts of the Black Forest, the greater Stuttgart area, the city of Augsburg and Lake Constance are among them - and thus Typical ingredients from these regions can also be found in our Swabian recipes.
Onion roast beef, pancakes and Gaisburger marsch
A real Swabian classic for special occasions is the onion roast beef, a spicy roast beef with roasted onions, which is often eaten with homemade spaetzle and sauerkraut.
Tip: When preparing fried onions, turn the onion rings in flour before frying them, then they will be nice and crispy.
Onions are an important ingredient in Swabian cuisine anyway: the Swabian onion cake is one of the classics. Another traditional Swabian dish is the popular Gaisburger Marsch, a hearty stew made from meat, various vegetables and spaetzle. It is cooked with beef and eaten with pasta such as Spätzle or Knöpfle as well as with potatoes. Slightly "lighter" than the hearty stew and especially popular as a starter in Swabian cuisine is the flat soup. Swabians and Badeners call finely sliced pancakes "Flädle" and enjoy them both as a soup and with asparagus - but then the pancake strips are called Kratzede.
Tip: In order for the pancakes to turn perfectly golden brown, they should be turned at the right time. This point in time is reached when the dough moves when the pan is shaken.
Swabian pasta: recipes for spaetzle, Schupfnudeln and Co.
Homemade pasta is a flagship of Swabian cuisine. The best-known, meanwhile even internationally popular Swabian specialty are the traditionally filled Maultaschen. Boiled in broth or fried in a pan until golden brown, the noodles are ready in about 80 minutes according to our recipe.
Tip: Vegetarians simply replace the meat in the filling with vegetables, seared tofu or seitan.
Spaetzle are also very well known and valued. The Swabian favorite dish is served both as a universal side dish, for example with sliced meat, and as an independent dish. The best-known variant: Allgäu cheese spaetzle baked generously with mountain cheese and Emmentaler. The fine noodles for this dish taste best even when scraped - with our recipe you can easily prepare a fresh spaetzle dough yourself. You can use the finished pasta for our spaetzle casserole with minced meat.
Tip: For spicy cheese spaetzle, it is best to mix different types of mountain cheeses; Appenzeller and Gruyère, for example, are perfect.
Swabian Schupfnudeln, on the other hand, are made from juicy potato dough. They are traditionally fried golden brown in butter and eaten, for example, with cabbage - as in our recipe for potato noodles with sauerkraut, which comes from the Franconian kitchen -, mushrooms or bacon. Our vegetarian noodle pan combines the popular meatless noodles with crunchy vegetables!
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