Recipes

They say that travel broadens the mind. A particularly rewarding aspect of our exchange visits is getting to know one another’s traditional foods and recipes. For the British, schwarzwälder Kirschtorte (Black Forest cherry cake) must come near the top of the list. English crumpets seem to have found favour in Germany, but whether the same can be said for Marmite is debatable.

We thought it would be a nice idea to show you some recipes that are particular favourites in each of our twin towns.

Apfelstrudel – a much-loved treat in southern Germany

Freshly baked Apfelstrudel, sprinkled with icing sugar. It’s even more delicious with fresh cream, custard or ice cream.   

This pastry originated in Vienna in the late 17th century, but its fame has spread and it is now popular in southern Germany – and many other parts of the world for that matter.

Preparation time: 30 minutes
Cooking time: approx. 30 minutes, until golden brown
Yield: two Apfelstrudels (12–14 portions total)
Pre-heat oven to 170°–190°C fan/gas

Preparation

If making the pastry from scratch: Mix flour and salt in a bowl. Add water, oil and lemon juice. Knead until it forms a ball. Cover and rest for at least 1 hour, preferably overnight. Divide in half. Stretch one half, forming a large and very thin rectangle.
If using pastry sheets: For each Apfelstrudel, use 3 sheets sideways and brush melted butter to join the sheets together forming one big sheet.
Put a tea towel onto a smooth surface. Choose a smooth tea towel with a print you can see through the pastry. Spread the pastry onto the tea towel.
Grease a baking sheet/parchment.
Wash, peel, core and slice the apples. Mix them with the sugar, cinnamon, lemon juice, raisins/sultanas, and chopped almonds/walnuts.
Spread the breadcrumbs onto the pastry to soak up some of the apple juice.
Spread half of the apple mix evenly onto the prepared filo sheet (ensure this is not too liquid), leaving a small border all round the edge.
Fold the pastry edges towards the centre, over the apple mixture.
Roll the apple mix using the tea towel, ensuring the apple has been spread evenly. Sprinkle melted butter onto the mix as you go along.
Roll the freshly made Apfelstrudel onto a baking sheet.
Bake for 30 minutes or until golden brown. Sprinkle with icing sugar (optional).

Recipe by Graciela Schar (UK)

Kartoffelplätzchen – spicy potato fritters 

Ringing the changes. Kartoffelplätzchen – fritters made with mashed potato (middle photo and recipe below). Kartoffelpuffer – pancakes made with grated potato (in the other photo).

Did you know the UN has declared that 30 May every year is International Potato Day? The humble potato certainly has a major role in north German cuisine. But it’s important in the south too, as Epping twinners discovered when they visited a potato factory near Eppingen in keeping with the culinary theme of the 2024 language course. These spicy potato fritters are delicious with meat or fish, or on their own with quark (curd cheese).

Preparation

Peel and dice the potatoes, boil them in salted water and then mash them.
Finely chop the raisins and spring onions.
Add the raisins, spring onions and spices to the mashed potatoes and mix well.
Form the mixture into balls.
Place in hot oil in a frying pan and press down slightly.
Fry gently until golden brown, turning occasionally.

Recipe by Ruth Schildhauer (Germany)