German Plum Cake • Pflaumenkuchen Recipe | Club Foody

Almost two decades ago, before I met David, German cuisine wasn’t on my preferred list. After a few visits to well-known restaurants, I couldn’t find anything redeeming about their food. To me, it was blah 🥱 and enormously lacking in seasoning.
 
Soon after I moved in with him, we went to Coombs, near Nanaimo on Vancouver Island. The place is called Goats on the Roof, and guess what? There are actually real goats 🐐 sitting on top of the roof, munching grass growing on it! It’s very neat!
 
It’s a cute market with an amazing deli counter, a variety of food from almost every country in Europe, and a cute giftshop. These kinds of places are my favorite spot as a foody! I slowly walk 🚶‍♀️ through the aisles, looking at all the different ingredients, cans, packages, and getting my creative side in gear!
 
As much as I want to try all the “unknown” products, David likes to put brakes on it 🚫. If it weren’t for him, I could easily come out with a couple of hundred dollars worth of merchandise that I have no clue how they taste or what I would make with them.
 
When we were at Goats on the Roof, we did spend a lot of money 💰, but one category we brought back with us was a few sweet treats from Germany. There was Pfeffernüsse, Linzer Cookies, and Stollen. Next thing I know, I was baking German desserts!
 
As I was learning about Bavarian desserts, one that David kept asking me to make 👩‍🍳 every late summer was German Plum Cake • Pflaumenkuchen! After going through his mother and his Oma’s personal notes, I rolled up my sleeves and gave it a try… I’m glad I did, as this cake is among my favorites!
 
With a few modifications, this amazing dessert is perfect to make at the end of summer while plums are in season. Incredibly delicious, this yeast-based sheet cake is covered with juicy, sliced plums, either Damson or Italian, and topped with a sweet streusel… simply scrumptious 😋!
 
My method of making this German Plum Cake • Pflaumenkuchen is slightly different from David’s mom and Oma 👵. I use a stand mixer, and when most of the dough clings to the hook, I take it out, form a ball with my oiled hands, cover it, and let it rise for 1 to 1:30 hours or until it doubles in size.
 
After rising is done, I stretch out the dough to form a 9 x 13-inch rectangle. I then place it in a cake pan that has greased parchment paper with overhangs so I can lift it out later. I spread the dough to cover the bottom of the pan. My mother-in-law 👩‍🦱 was generously buttering hers without the paper.
 
After the sliced plums have been laid in a single layer on the cake , I cover and let it proof for 30 minutes. Later on, I sprinkle the streusel on top of the fruits, making sure to cover them all, and bake for 25 to 30 minutes ⏰. I turn the heat to ‘Low Broil’ and cook until the top is golden brown, about 5 minutes at the most.
 
Now, let’s talk about the ingredients…
I add lemon zest 🍋 to the dough as well as pure vanilla extract. These two added ingredients give a nice flavor to the cake. When it comes to the plums, Damson or Italian are the ones to choose.
 
Here is the difference between these two varieties…
Damson Plums are sweet with some tartness, while Italian Plums are generally sweet. Both can be used in this recipe. David prefers Damson, while I like to go with the Italian ones. It’s a question of taste, so choose the ones you want. Make sure they’re really ripe… it makes the cake 🍰 sweeter!
 
When it comes to the streusel, it’s important to chill it while the dough is rising, and here are the reasons. The butter 🧈 will get firmer therefore, the texture will get crispier. Also, when the butter is cold, it will prevent the streusel from spreading out while baking. When it’s baked, it’s optional, but the top can be sprinkled with some icing sugar.
 
Depending on which region of Germany, this dessert can be called either Zwetschgendatschi, Zwetschgenkuchen, or Zwetschgenplootz. It’s also a popular cake in other countries such as Austria, the Czech Republic, and Hungary, as well as in France 🌍, where is known as Quetschekuche.
 
This German Plum Cake • Pflaumenkuchen is a scrumptious late summer dessert to make! It can be enjoyed warm or at room temperature. It keeps well in the fridge for 3 to 4 days, and if there are leftovers, wrap it and freeze it for a couple of months. You can also make this cake with other fruits such as peaches 🍑 or apricots.
Bon Appétit! 🍽
 
Check out these other great German recipes… 😀
– Kartoffelsuppe • German Potato Soup
– Coffee Cake
– German Red Cabbage
– Homemade Pretzels
– Sweet & Spicy German Mustard
– Pfeffernüsse • German Peppernut Cookies
– Pork Schnitzel
– German Spätzle
– Zwiebelrostbraten
– Beef Rouladen
and for even more dessert recipes 🍩🍰, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/german-plum-cake-pflaumenkuchen/ 😉

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Zwiebelrostbraten Recipe • Delicious German Beef! | Club Foody

Before meeting David who’s now my husband 💍, German cuisine was probably my least favorite. After going to German restaurants a few times, my verdict was that the food was “bland and lacked flavor”. I also made that comment to him when we met… he kind of agreed.
 
Although I got disappointed a few times, I didn’t give up on German food, and after his mother 👩‍🦱 introduced me to some recipes, I decided it was time for me to add my personal touch to them.
 
German desserts are incredible 😍! I’m thinking of delicious Stollen, Zwetschgenkuchen, Pflaumenkuchen, Coffee Cake, Kirschenmichel, Black Forest Cake, Pfeffernüsse, etc.
 
When it comes to savory dishes, most need a boost in the flavor department 🥫🍃, and that includes Beef Rouladen, Hasenpfeffer, Schnitzel, Sauerbraten, Flammkuchen, Kartoffelsuppe, Eisbein, and others, as well as Zwiebelrostbraten!
 
What is Zwiebelrostbraten❓, you may ask…
It’s a dish from Austrian and Swabian (southwest Germany) cuisine. Technically, it’s roast beef served with a brown gravy, topped with Crispy Fried Onion Strings, along with a side of Spätzle Noodles, mashed, or roasted potatoes 🥔. My mother-in-law loved serving it on Sundays.
 
When I have roast beef, that’s what I use otherwise, I use eye of round steaks. After seasoning them generously with salt 🧂 and pepper, I let them rest for 20 minutes – always let your meat come back to room temperature. After it’s cooked until nicely browned, I set it aside while making the gravy.
 
This is where I put my own touch by adding flavor to the gravy. Besides the beef broth, I add red wine 🍷. I also add tomato paste, some hot German mustard – the brand I use is Löwensenf which can be found in most European specialty stores -, brown sugar, and balsamic vinegar… not traditional but certainly a good one to add. All combined, these ingredients give a beautiful taste to the gravy perfect for the Zwiebelrostbraten!
 
As I mentioned earlier, this dish is served with fried onions 🧅 and either spätzle noodles, mashed, or roasted potatoes. Last week, I posted my quick and easy Crispy Fried Onion Strings, and those are what I use to top the meat. I prefer serving it with my homemade Spätzle Noodles, but if you prefer, mashed or roasted potatoes are a great alternative.
 
This flavorful German recipe is just incredible! With a few added ingredients, my elevated version of Zwiebelrostbraten is absolutely delicious! If you’ve never had it before, you have to put this on your list 📝… trust me, it’s that good!
Bon Appétit!🍽
 
Here are more incredible beef recipes for you to enjoy…😀
– Red Wine Braised Short Ribs
– Beef Coconut Curry
– Filet Mignon • How to Cook Perfectly
– Hungarian Beef Goulash
– Mediterranean Eggplant Casserole
– Beef Stroganoff
– Frankie’s Macaroni Casserole
– Veal Ossobuco
– Teriyaki Beef Noodles
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/zwiebelrostbraten/ 😉

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German Spätzle Recipe • Buttery Egg Noodle Side! | Club Foody

 

Throughout my life, I’ve tried most cuisines from around the world. One that I wasn’t too fond of was German cuisine. Every time I went to a German restaurant, I found the food bland. After trying it a few times, I realized that it wasn’t for me. As a French lady who always enjoyed different flavors, herbs 🍃, and spices, their food wasn’t my thing until…
 
My destiny gave me an ironic twist to my life…
Over a decade ago, I met David, who became my husband. Guess what his heritage is? That’s right, German! When I moved in 🚛 with him, I was afraid that we’d be eating German food every week. Thank goodness, David has always been willing to try different dishes other than the ones he grew up with. On the other hand, in all fairness, his mother was a foody as well because she was constantly serving meals that weren’t from their culture.
 
Since being with David, it has made me appreciate his heritage and German cuisine. With all honesty, what I’ve been doing is adding my own little touch 🤏, enhancing the dishes by adding more flavor to them. Although most of the time I modified the recipes, there are a few that I barely touched at all, like this one… German Spätzle!
 
This is a lovely side dish and a great comfort food recipe to have on hand! These buttery egg noodles 🍜 are perfect to pair with so many dishes like Zwiebelrostbraten, Schnitzel, Geschnetzeltes, Chicken Paprikash, Hasenpfeffer, Beef Stroganoff, Sauerbraten, Hungarian Beef Goulash, and so on.
 
They can also be added to soups or become the main ingredient for Käsespätzle or a Mac and Cheese… why not! Besides Germany, these egg noodles are a very popular side dish enjoyed in many other countries 🌍 like Austria, Switzerland, Slovenia, Hungary, etc.
 
Making German Spätzle isn’t complicated as long as you pay close attention to the consistency of the batter. After mixing the flour and egg mixture together in the bowl of a food processor, gradually add more milk 🥛, ½ tbsp. at a time, until the batter is smooth, not too thick, and not too runny, mixing after each addition. If yours gets too runny, add more flour, and vice versa; if it’s too thick, add more milk.
 
As you can see in the video 🎥, I use a classic Spätzle press to make them, but you can always use a rotary food mill, flat coarse cheese grater, or even a metal steamer with large holes. If you think you’ll be making this side dish often, then you should definitely invest in a proper press. What I like about mine is that I can also use it to rice potatoes… dual purpose!
 
After they’re cooked, sautéing them in a saucepan with butter 🧈 is definitely a must! From there, this is when the flavor can change from one egg noodle dish to another. It can be enhanced with herbs, spices, and/or cheese. That’s probably why I like this side dish so much; I can play with the ingredients and give it a new taste each time.
 
With a beautiful texture and a wide range of flavors, this German Spätzle is an amazing recipe to have on hand! It can be made 👩‍🍳👨‍🍳 ahead and simply reheated in some melted butter… bonus! It can also be stored in the fridge for a couple of days. Served warm along with your favorite meat dish, this is a delicious comfort food everyone in your family will love!
Bon Appétit!🍽
 
Here are several more German inspired recipes for you to enjoy…😀
– Beef Rouladen
– Pfeffernüsse • German Peppernut Cookies
– Homemade Pretzels
– Black Forest Cake
– Creamy Bacon Potato Salad
– German Plum Cake • Pflaumenkuchen
– German Red Cabbage
– Christmas Stollen
– Kartoffelsuppe • German Potato Soup
– Sweet & Spicy German Mustard
and for even more side dish recipes 🍟🥦, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/german-spatzle/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Pasta alla Norma Recipe • A Tasty Sicilian Dish | Club Foody

 

There was certain produce my mother 👱‍♀️ never cooked with, and eggplants were one of them. Known as aubergine in French, this produce wasn’t a typical ingredient found in Québécois cuisine. With massive waves of European immigrants to “La Belle Province” in the 50s and 60s, it rapidly gained popularity.
 
The first time I had eggplants was when I went to a Greek restaurant and ordered Moussaka. I honestly didn’t care for it. It was bland 🥱, lacking in flavor. I gave it a couple more tries, and alas, never been satisfied with the dish. It was later in my 30s that I really acquired a taste for it after eating Baba Ghanoush!
 
From that point on, I cooked 👩‍🍳 and created many recipes using this ‘fruit’ – yes, botanically it’s a fruit, but we treat it as a vegetable. I think of Eggplant Rollatini, Mediterranean Eggplant Casserole, Eggplant Veggie Burgers, Melitzanosalata (Greek Eggplant Dip), Eggplant Beef & Mushroom Pasta Bake, etc.
 
Another one that is added to this delicious list is Pasta alla Norma!
Originating in Catania, Sicily, this dish was named after the famous 1831 opera 🎤 Norma by Catanian composer Vincenzo Bellini! Apparently, upon tasting the local pasta dish, playwright Nino Martoglio shouted “Chista è ’na vera Norma!” meaning “This is a true Norma!”
 
Besides its interesting history, this hearty recipe is bold in flavor. Although meatless, it has a meaty texture, making it very satisfying and vegetarian-friendly. This Mediterranean dish is a warm pasta bowl perfect for enjoying during fall 🍂 and winter.
 
I always try to save time and be efficient when cooking. While the eggplant cubes are sitting in the colander covered with kosher salt 🧂 for half an hour, I do my ‘mise en place’. After rinsing them thoroughly, I make sure they’re well-patted dry because water and oil are not good buddies in the kitchen.
 
The eggplant cubes 🍆 are sautéed in hot oil until brown and almost done – don’t overdo it! They’re set aside while the sauce is made. When all the ingredients are in, the mixture is simmered gently for 15 minutes while the pasta cooks.
 
In the video 🎥, I chose rigatoni, but there are other options. It can be ziti, paccheri, or tortiglioni. One of my girlfriends uses fusilli. Penne rigate (penne with ridges) is probably the most common noodle used for Pasta alla Norma here in North America.
 
When the pasta is almost done, the eggplant cubes are returned to the skillet, and the sauce is cooked for another 5 minutes, long enough to warm them up. About ¼ cup of the reserved pasta water 💦 is added to the sauce as well. It helps to create a smooth, cohesive coating that will cling to the noodles.
 
Traditionally, ricotta salata is the chosen cheese. I go for Parmesan cheese, and here’s the reason why. My supermarket sells it for between $12 and $14 CAD for a 200g piece, which is roughly $28 to $30 per kilogram… it’s quite pricey 💰! Of course, if you can afford it, I suggest you go for the ricotta.
 
The pasta is added to the skillet and stirred until well-coated. I like to sprinkle on some fresh chopped parsley, as it has vitamins, and powerful antioxidants. It’s served immediately on its own or along with a green salad or garlic bread… don’t forget a nice glass of ‘vino rosso’ 🍷!
 
This Pasta alla Norma is a gorgeous dish to try! It has a nice balance of savory and sweet, with a nice salty finish! Using eggplant, this Sicilian classic is a flavorful meatless recipe that is impeccably suited for fall and winter seasons. It’s a great meal your family 👨‍👩‍👧‍👦 will enjoy!
Bon Appétit! 🍽
 
Check out these other tasty pasta recipes… 😀
– Creamy Tortellini Boscaiola
– Meat Lasagna
– Baked Ziti
– Creamy Chicken Alfredo
– Italian Sausage, Spinach & Ricotta Cannelloni
– Duck Ragù with Pappardelle
– Fettuccine alle Vongole – Clam Fettuccine
– Frankie’s Macaroni Casserole
– Spaghetti Aglio e Olio
– Meat Manicotti
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pasta-alla-norma/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube