Відео

Hi. We were just in Munich last month and had a wonderful time. Explored the Olympic Park and Marionplatz. Charlie from Tucson, Arizona

All the german fuss, and no LYE!? 😊

Made this today. Simple, quick and delicious! Absolutely a subscriber now. Thanks for the videos!

The problem with your German cooking is that you had to buy your meat from an American grocery store. Always a challenge! Otherwise, it was a very instructional video. I loved the water spray bottle technique.

Ausgezeichet! Vielen dank!

Danke sehr!

I watched your video on making Curry sauce prior to the one on Brotchen, sorry, I don't know how to put the umlat in or over the O. I served 3 years in "West Germany", 1981/1984, In Osterholtz-Scharmbeck and the close by to Mannheim. I loved it and wish that I never left. I got to travel to many different places and each place had their different flavors of, Beer, Currywurst and so on. I subscribed to your channel and I am looking forward to more recipies and information. Thank You !

Gracias por compartirlo. Lo intentaré hacer, se ve muy rico, podrias enviame el link de la receta del mazapán por favor

Thank you so much for this amazing recipe...It's the second time I bake the Elisenlebkuchen because I failed the first time...Guess what, they are amazing this time ! 😋 Vielen Dank ⭐️

List of those ingredients for the frosting cover please

Truly the best!

Thank you so much! I just tried making this for the first time and this video helped a ton!

Never ever Käsespätzle with Mozzarella 😢

Spätzlebrett mit Schaber

NO lauger? Does it taste the same?

fantastic!! love it!

It's simply the best! And you can't judge it before trying it. Just have half of a pan of it with fried onions and a good portion of fried sauerkraut sitting downstairs in my frying pan. Good thing ALDI and every German supermarket has it always on stock!

I would love to see you in your twenties, attractive women !!!

Could you advise me on measurements for about 25people would I triple this recipie ? 🤔. Thk you

Traditionally eaten without the skin but ways of eating Weisswurst

I will try it .looks yummy ❤

Ich werde das für den 4 July machen 🎉

WONDERFUL!!!

This looks delicious, but PLEASE don’t call it challah; it’s disrespectful to Jews and Jewish cuisine. I have no doubt that your brioche is authentic German, and authentic to Easter. But it’s not challah. Challah is a Jewish brioche type bread made for festive occasions, like the Sabbath and Jewish holidays (except Passover). Like brioche, it uses egg and sugar, but no dairy, as there is actually an ancient prohibition against making dairy breads in Jewish tradition because of a prohibition of eating meat with dairy, and the fear that people will forget the bread contains dairy, as brioche does. That’s why challah is made with oil and water, not butter and cream/milk. I have no doubt that your bread is delicious, and I can easily believe that is it MORE delicious than authentic challah because of the butter and cream. But it is NOT challah. Respect.

You keep dropping the volume of your voice, sometimes to a mumble. Wir können dich nicht hören! Nice easy recipes however.

but who doesnt like garlic? Great sauce too

Why does my bread rise but collapse in the end ?

I made these little week and they were amazing, just like I remember eating them in Bavaria.

I am new, Why gelatin in the cream?

I just LOVE her voice - 😊😊👍👍👍👍oh, and the Recipe also

WUNDERBAR!!! Ein rezept fur quark!!! On your website, where I found the recipe, you mention that the whey can be used in soap making. That’s excellent too! I’m wondering if it could replace the water in ANY soap recipe. Have you made soap with the whey? Buttermilk, yes…. Not every grocery store carries buttermilk. I enjoy drinking a glass of it fresh, and use it in a cookie recipe from my moms recipes… so I don’t use it all very quickly. We portion the buttermilk and put it in the freezer…. I wonder if we could freeze the whey as well? Thank yo SO much for your recipes & ideas. Tschuss……aus N.B. 🇨🇦

Hi, thank you. But I did not catch how long you bake it please. Thanks

Trying this with a blend Chestnut, Portobello, Wood-ear and the last of my dried Hen of the woods

👍

👍

Thank you so much for this recipe; I've made it a few times and loved it every time. I tried it with Huckleberry preserve and it was heavenly. Even more, it is so very helpful to see especially the complimentary dishes to serve it with. Thank you for sharing!!

We add caraway seeds as well.

Wooww this is so amazing and Yummmyyy recipe. Your new friend and new subscriber here with many gifts for you🎁🎁🎁❤️❤️🎉🎉🎉📦📦👍👍. Stay connected. Watching from UAE

😂❤cool dein video ❤ Lg emma

is this the same as Magerquark? I have been living in Germany for 2 years and have really come to love the high protein option and I would love to learn how to make Magerquark if you have a recipe for it

My favorite desert from Austria and I had it while I was skiing in Austria. Beautiful, thank you for sharing this recipe can’t wait to make it myself and enjoy my germknodel ❤️

Black Forest cake has always been my favourite cake. I used to ask for it on every birthday. The kirsch makes a huge difference so i suggest to never avoid it

Thank you for such a delicious and positive video, it made me feel good and inspired

Quick question… video says 1/2 pkt pectin. Recipe says 1 pkt pectic. Which should I use when I make this? Thanks!

The cake is very aesthetic and cool, thank you for the video and the work done

Moin. Yes, ate a lot of Labskaus. Never knew how it was made. Now I know.

How long do you dry in the oven? Thanks in advance.

Beautiful!

Nothing compares to a Munich beer. Augustiner or Ayinger…mmmm I need to get back to Munich

Yes I thought I tighten jar would be better…