Tipp No. 95: “Taste Iceland – Caramelised Potatoes” (Recipe)

Food, Reisen, Tipps, Travel
Bildergebnis für Icelandic caramelized potatoes

Potatoes? Great to have something in common with the Icelandic people. An alternative method of preparation will certainly enrich our (German) cuisine.

Often simple dishes without any shindig are the best in my view. Therefore, let`s try Iceland-style potatoes that have been highly recommended by one of my colleagues who is visiting Iceland frequently.

He confirmed that they are an absolutely delicious side-dish, which compliment any roast meal. Traditionally, the potatoes are considered a particularly delightful addition to a shoulder of lamb and purple cabbage.


  • 3 medium-sized potatoes
  • 5 tablespoons sugar
  • 3 tablespoons butter


  1. Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.
  2. Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you’re making mashed potatoes.
  3. Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.
  4. Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.
  5. When this mixture reaches a rich golden colour, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.

“Góð matarlyst!” (Enjoy your meal!)

Bildergebnis für Icelandic caramelized potatoes

Tipp No. 74: Home-made, Sweet “Americans” – Easy, Flexible Recipe (Amerikaner)

Bunte Amerikaner Rezept
Tiny Americans (German Cake Recipe)

Zutaten Für 15 Stück / Ingredients For 15 Americans:

  • 100 g weiche Butter , soft butter
  • 100 g Zucker , sugar
  • 1 Päckchen Vanillezucker , 1 package vanilla sugar
  • 1 Prise Salz, 1 dash salt 
  • 2  Eier (Gr. M), 2 eggs (medium size) 
  • 9 EL Milch , 9 tbspn milk
  • 200 g Mehl , flour
  • 1 Päckchen Vanille-Puddingpulver , 1 package of vanilla pudding powder
  • 3 gestrichene(r) TL Backpulver , 3 (flattened) teaspoons baking powder
  • 25 g + 75 g Vollmilchschokolade , whole milk chocolate for chocolate coating /glazing
  • Instant Coffee
  • 250 – 400 g Puderzucker (hängt von der Anzahl der Geschmacksrichtungen der Glasur ab), powder sugar (the amount depends on the number of different glazes that you want to prepare
  • 3–4 EL Zitronensaft (oder Wasser, Orangensaft, Rum, Eierlikör um den Zuckerguss anzurühren), 3-4 tbspn lemon juice (or water, orange juice, Rum, Advocaat to prepare the sugar glazing
  • Bunte Zuckerstreusel, colourful sugar sprinkles
  • 2 EL Pistazienkerne  , 2 tbspn pistachios
  • 2 EL Mandelblättchen, 2 tbspn almond slices 
  • or Schokostreusel (chocolate sprinkles), Orangenzesten (orange cests), Krokant (brittle), Smarties
  • Backpapier (baking paper) 

Zubereitung / Preparation

Preparation time: 75 min.   

  1. Butter, Zucker, Vanillezucker und Salz mit den Schneebesen des Rührgerätes cremig rühren. Eier nacheinander unterrühren. 4 EL Milch zufügen. Mehl, Puddingpulver und Backpulver mischen und kurz unterrühren.
  2. Teig in einen Spritzbeutel mit großer Lochtülle füllen. Ca. 15 Tuffs (à 5–6 cm Ø) auf zwei mit Backpapier ausgelegte Backbleche spritzen.
  3. Im vorgeheizten Ofen (E-Herd: 175 °C / Umluft: 150 °C/ Gas: 3) ca. 18 Minuten backen. Nach ca. 10 Minuten die Amerikaner mit 4–5 EL Milch bestrei­chen und fertig backen. Auskühlen lassen.
  4. Mandelblättchen ohne Fett goldbraun rösten.
  5. 25 g Schokolade und Pistazien fein hacken. 75 g Schokolade in Stücke brechen und im heißen Wasserbad schmelzen.
  6. Puderzucker mit Zitronensaft, Orangensaft, Instant Kaffee, Eierlikör oder Rum zu einem dicken Guss verrühren.
  7. Die flache Seite der Amerikaner mit dem Guss bestreichen, dabei von 3 Amerikanern die Hälfte frei lassen und mit Schokolade bestreichen.
  8. Den Zuckerguss mit Mandelblättchen, gehackter Schokolade, Zuckerstreuseln, Orangenzesten oder Pistazien bestreuen.
  9. Trocknen lassen.
  10. Servieren.

There are many “Americans” variants. As mentioned in the recipe, you can prepare the glazing with Rum or Advocaat. In this event, the cakes are called “Drunken Americans”. Or you can add instant coffee to a powder sugar & water mix to prepare the glazing. Instead of  frosting with a powder sugar & water mix, you can use orange- or lemon juice for replacing the water.

The Americans offer countless options for decorations, please have a look below….

Insight No. 34: Lebkuchen (German Ginger Bread) – A Traditional Messenger in Politics, Business and Love Affairs

arts, Food, Insights, Kunst, Reisen, Tipps, Travel



Start of autumn in September, the temperatur is still °C 32 in Northern Germany…and which is worse, in the German supermarkets you can already find  the entire selection of traditional Christmas bakery & sweets like Christstollen, Lebkuchen, Spekulatius Cookies, Cinamon Stars, Domino Stones, Vanille Kipferl, Pepper Nuts, Marzipan Potatoes…and so on.

Okay, the only Xmas treat, which is still missing is the chocolate Santa Claus – proving that there is at least a tiny rest of scruple left.


Well,…In my view, “Nuremberger Lebkuchen” is the embodiment of German Christmas Bakery. It is sold in cans or boxes like treasure chests with medievel, traditional design.

Lebkuchen or Pfefferkuchen, is a traditional German baked Christmas treat, somewhat resembling gingerbread.


The forerunner of today’s Lebkuchen was called the “honey cake”, and its history can be traced back to the Egyptians, the Greeks, and the Romans. They believed that honey, the only sweetener widely available to them, was a gift of the deities and had magical and healing powers. Honey cakes were also worn as a talisman in battle or as protection against evil spirits.


Nurembergs Emporer Castle.

Lebkuchen was invented by monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nürnberg (Nuremberg). The latter is the most famous exporter today of the product known as Nürnberger Lebkuchen (Nuremberg Lebkuchen).


lebkuchen Friedr III.jpgLocal history in Nuremberg relates that emperor Friedrich III (the Holy Roman Emporer, 1415 – 1493) held a Reichstag there in 1487 and he invited the children of the city to a special event where he presented Lebkuchen bearing his printed portrait to  4.000 children.

Friedrich’s style of rulership was marked by hesitation and a sluggish pace of decision making. The emporer is credited with having the ability to sit out difficult political situations patiently… an old German tradition Angela Merkel seems to follow like her menthor Helmut Kohl before. It is not known if their sit and wait tactics include enjoying a few delicious Lebkuchen as a kind of sedative & happymaker, which makes them even more patient and thick-skinned.

Historically, and due to differences in the ingredients, Lebkuchen is also known as “honey cake” (Honigkuchen) or “pepper cake” (Pfefferkuchen).

lebkuchen.2Traditionally, the cookies are usually quite large and may be 11.5 cm (4.5 in) in diameter if round, and larger if rectangular.
Since 1808, a variety of Nürnberg Lebkuchen made without flour has been called Elisenlebkuchen. It is uncertain whether Elise was the daughter of a gingerbread baker or the wife of a margrave. Her name is associated with some of the Lebkuchen produced by members of the guild. Since 1996, Nürnberger Lebkuchen is a protected designation of origin, meaning that it must be produced within the boundaries of the city.

By the way, the texture and flavor of these Elisenlebkuchen is sublime. They keep for a long time and their flavor only gets better the longer they sit and the flavors can ripen. As you can see, the beautiful tins and boxes for Lebkuchen have a purpose, indeed.

Till today, Nuremberg gives home to one of the most popular Christmas Markets in Germany. Of course, there won´t be any market without a selection of the city`s finest Lebkuchen.



No, of course there is more than just one recipe for Lebkuchen. Lebkuchen namely range in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually include honey, spices such as aniseed, coriander, cloves, ginger, cardamom, and allspice, nuts including almonds, hazelnuts, and walnuts, or candied fruit.

In Germany, types of Lebkuchen are distinguished by the kind of nuts used and their proportions. Salt of Hartshorn and potash are often used for raising the dough. Lebkuchen dough is usually placed on a thin wafer base called Oblate. This was an idea of the monks, who used unleavened communion wafer ingredients to prevent the dough from sticking. Typically, they are glazed or covered with very dark chocolate, but some are left uncoated.


lebkuchen herz.jpgLebkuchen hearts are sold at fairs
Lebkuchen is usually soft, but a harder type of Lebkuchen is used to produce Lebkuchenherzen (“Lebkuchen hearts”), usually inscribed with icing, which are available at many German regional fairs and Christmas fairs. They are also sold as souvenirs at the Oktoberfest and are inscribed with affectionate, sarcastic or obscene messages.

Examples: “I love you soooo much”, “Thank you”, “Coupon for kisses”, “Darling”, “I like you very much”, “For My Sunshine”, “Sweetpea”, “Servus (= Hello)”, “O zapft iss” (= it is tapped = let`s party!), “Prince”, “Teddy Bear”, “My Hero”, “I do everything for you” and so on.

lebkuchenherzen-18cm-logo.jpgLebkuchen is also used as giveaway, seasonal greeting or invitation in the business world. On the left hand side, you will find the invitation of a financial Institute to join their team on the Oktoberfest – also called “Wiesn”.

lebkuchenhuas2Another form is the “witch’s house” (Hexenhäusel or Hexenhäuschen), made popular because of the fairy tales about Hansel and Gretel.

The closest German equivalent of the gingerbread man is the Honigkuchenpferd (“honey cake horse”).

The Nuremberg type of “Lebkuchen” is also known as “Elisenlebkuchen” and must contain no less than 25 percent nuts and less than 10% wheat flour. The finest artisian lebkuchen bakeries in Nuremberg boast close to 40% nut content.


Honey cake Horse

Lebkuchen and honey cake horses, Lebkuchen stars & angels etc. together with apples are also often used for the very traditional decoration of German Christmas trees.


Many bakeries are treating their Lebkuchen and Elisenkuchen recipes strictly confidential.


An absolutely success-critical ingredient in Lebkuchen is in particular the Lebku-chengewürz (an absolutely magical blend of spices) that you can usually buy in German supermarkets. You cannot make Lebkuchen without any Lebkuchengewürz. Period. Abroad it might be a challenge to get it…a famous online shop might be of help. Otherwise, please find an alternative I found online below….self-made Lebkuchen spice.


½ c. softened butter (113 grams)
1 c. sugar (200 grams)
4 eggs
3 c. white flour (360 grams)
1 T. Lebkuchen spices (6 g)
2 T. cocoa powder (12 g)
1½ tsp. double acting baking powder
1 c. milk (225 ml)
1¾ c. ground almonds, ground hazelnuts or a combination of both (150 grams)
½ c. candied lemon peel, chopped (100 grams)
1 T. rum or orange liqueur

½ c. granulated sugar
¼ c. water
½ tsp. vanilla
1 – 2 T. rum or liqueur
½ c. powdered sugar

32 Oblaten (baking wafers) 3 inch size
½ c. raisins, soaked in rum and chopped
¼ c. shredded coconut

Note: If you do not buy premixed “Lebkuchen Gewürz” from a German store, you may mix your own, as follows…
2T. ground cinnamon
2 tsp. ground cloves
½ tsp. ground allspice
¼ tsp. ground nutmeg
½ tsp. ground coriander
½ tsp. ground cardamom
½ tsp. ground ginger
½ tsp. ground anise seed
Use 1 to 2 tablespoons per recipe.


Cream butter, sugar and eggs until light and fluffy.
Mix in flour, spices, cocoa powder and baking powder, alternating with milk.
Fold in nuts and lemon peel. Stir in rum. Stir in raisins and coconut if you are using them.

Drop about 3 tablespoons cookie dough into the center of each circle. (If you are using “Oblaten” drop the dough onto the wafer and smooth to the edges.)

When tray is full, use the back of the spoon to fill out circle, slightly mounding the dough towards the center.

Bake at 375°F for 15-20 minutes.

Turn down oven to 350°F if cookies are browning too much.
Let cool for a few minutes, then remove to a cookie or cake rack to cool.

While they are still warm, make the glaze.
Place ½ c. sugar and ¼ c. water in a small saucepan on the stove. Bring to a boil and boil for a few minutes. Add vanilla and liqueur or rum. Sift powdered sugar over hot sugar syrup and stir.
Using a pastry brush, brush warm glaze over warm cookies. Let dry completely.
Dry glazed cookies for a day (to dry the glaze so it stays a bit crunchy) then store in an airtight container or freeze.

Note: If you are not using the “Oblaten”,  draw 3-inch diameter circles on parchment paper using a cup or biscuit cutter as a template.

Tipp No. 59: “Coconut Macaroons with Orange & Chocolate” – Low Carb, No Sugar, Low Effort (Orangen-Kokosmakronen)

Food, Tipps, Uncategorized
Low-carb orange-coconut macaroons without any sugar (simple, quick, delicious)

Okay, I`ve to admit, I should lose some weight. But advent season with long walks through the forrest, woolen socks, candles, tea or coffee and storytelling in front of the ingle without any cookies is masochism. The coconut macaroons are based on a “peace-in-mind-recipe”… 

Zutaten für 20 Stück / Ingredients for 20 Macaroons:

  • 3 Eier / 3 eggs
  • 75 g Butter, geschmolzen / 75g melted butter
  • 3 EL Sukrin Gold od. Kokosblütenzucker / 3 tbspn Sukrin Gold or coconut blossom sugar
  • 125 g Kokosraspel / 125g dessicated coconut
  • 1 TL gemahlene Vanille / 1 tsp vanilla
  • abgeriebene Schale von 1 unbehandelten Orange / orange zest of 1 (organic) orange
  • 1 EL Kokosmehl / 1 tbspn coconut flour
  • 100 g dunkle Schokolade / 100g dark chocolate

Zubereitung / Preparation:

Die Eier mit der Butter verschlagen. Dann Sukrin Gold, Kokosraspel, Vanille und Orangenschale unterrühren. Zum Schluss das Kokosmehl sorgfältig untermengen.

Stir eggs and butter. Then mix in Sukrin Gold, dessicated coconut, vanilla powder and orange zest. Finally, mix in the coconut flour carefully. 

Den Backofen auf 170 °C (Umluft) vorheizen.

Preheat the oven to 170°C /338F (circulating air).

Den Teig in kleinen Portionen auf ein mit Backpapier belegtes Backblech geben und 10–15 Minuten backen, bis die Makronen goldgelb sind. Herausnehmen und auf dem Backblech abkühlen lassen.

Put little portions of dough on the baking tray (covered with baking paper) and bake the macaroons 10 – 15 min. till the macaroons are gold-yellow. Take the macaroons out of the oven and let them cool off on thew baking tray.  

Die Schokolade im Wasserbad schmelzen und die Makronen vorsichtig mit dem Boden eintunken. Zum Abkühlen auf einen mit Backpapier belegten Teller setzen und diesen in den Kühlschrank stellen, bis die Schokolade fest geworden ist.

Melt the chocolate in a water bath and dip the bottom side of the macaroons into the melted chocolate. Put the macaroons on a plate (covered with baking paper) and put the plate with the macaroons into the refrigerator till the chocolate is solid/hard.

Enjoy your treat without any remorse!

Tipp No. 56: “Polarbröd” – Norwegian Polar Bread (Norwegisches Polarbrot)

Food, Tipps, Uncategorized



Servings: approx. 24 pieces
Prep Time:  approx. 2 Hours



500 g whole grain flour
150 g oatmeal (or finely ground oatmeal)
100 g sifted rye
200 g sifted flour (approx.)
15 g yeast or 1/2 bag of dry yeast
1 teaspoon honey (or sugar)
1 teaspoon salt
4 1/2 dl milk
2 dl water
100 g butter, in cubes


Have everything dry in the baking bowl along with the yeast. Add milk and water (about 20 degrees) and run at low speed in the kitchen machine until everything is well mixed. Then drive at medium speed for approx. 10 minutes.

Then add the butter into cubes and run the dough for an additional 8-10 minutes. The dough should now be smooth and not too compact. If necessary, adjust with flour / water if the dough is loose / compact.

Place the dough on a loose place for approx. 1 hour.

Have the dough on the baking table and divide it into two equally large items.

Divide each of the courses into 10-12 pieces and trill for muffins.

Form balls until they are 1 / 2- 1 cm thick, and approx. 12 cm in diameter. Lay the loaves on a baking tray.

Dip the bread with chopsticks or the like, and leave them for approx. 30 minutes. Stir in the middle of the oven at 225 degrees (upper and lower heat) for approx. 10 minutes or until the loaves are golden underneath and pierced. Cool on the grid and under a cloth to keep them soft.
When the loaves are completely cooled they should be packed in plastic and placed in the freezer.

Pick up the desired amount of bread and allow them to thaw at room temperature (for about 30 min.) or in the refrigerator (overnight if you need them early in the morning).

If you want lukewarm polar bread you can heat them at approx. 175 degrees hot air for approx. 3 min., or in the toaster.
Served with the favorite order and along with a large glass of milk or a cup of tea.






Tipp No. 55: Low-cal Italian Wedding Soup (Italienische Hochzeitssuppe)

Food, Tipps, Uncategorized



(6 servings)

12 ounces bulk hot Italian sausage

1 tablespoon olive oil

3/4 cup chopped onion

3/4 cup chopped carrot

2 garlic cloves, minced

3 cups unsalted chicken stock

2 cups water 5 cups spinach

1 1/2 cups chopped pasta mixture from Spaghetti with Anchovies, Garlic, and Red Pepper with Lemon-Caper Broccoli

1/4 cup chopped fresh dill

2 teaspoons lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 tablespoons grated Parmesan cheese

(about  234 kcal)



Shape sausage into 42 meatballs.
Heat olive oil in a large Dutch oven over medium-high heat.
Add meatballs; cook 2 minutes on each side.
Remove meatballs from pan.
Add onion, carrot, and minced garlic to pan; sauté 4 minutes.
Add chicken stock and water; bring to a simmer.
Add meatballs; cook 2 minutes.
Stir in spinach, pasta mixture, dill, lemon juice, salt, and pepper;
cook 2 minutes.
Place 1 1/3 cups soup in each of 6 bowls;
top each serving with 2 teaspoons grated Parmesan cheese.

Buon Appetito!

Related image

Tipp No. 48: Express Chicken Noodle Soup (Hühnernudelsuppe)

Food, Tipps

Chicken Noodle Soup.JPG

Very easy, fast and basic chicken soup for cold days…and as home-made medicine à la Mama for instant relief.


(6 servings)

1 1/2 tablespoons canola oil

1 1/2 cups thinly sliced carrot

1 cup finely chopped onion

2/3 cup thinly sliced celery

2 cups water

1 (32-ounce) container unsalted chicken stock

1 teaspoon dried thyme or 3 fresh thyme sprigs

6 ounces whole-grain rotini (such as Barilla; about 2 cups)



(25 min)

Step 1
Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

Step 2
While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

Step 3
Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

Step 4
Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.


Tipp No. 45: “Kanelbullens” – Home-made Swedish Cinnamon Rolls (Zimtschnecken)

Food, Tipps


Total Time: approx. 45 min.


For the Dough:
1 cup warm milk (120-130 degrees F)
2 1/2 teaspoons instant dry yeast
2 large eggs at room temperature
1/3 cup butter melted
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup granulated sugar

For the Filling:
1/2 cup butter almost melted
1 cup packed brown sugar
2 tablespoons cinnamon
1/2 cup heavy cream (for pouring over the risen rolls)

For the Frosting:
6 ounces cream cheese (softened)
1/3 cup butter (softened)
2 cups powdered sugar
1/2 tablespoon maple extract (or vanilla)

Note: By the way, I prefer the cinnamonrolls without any topping…so, it is up to you.


1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
2. Add the eggs, butter, salt and sugar.
3. Add the flour and mix using the beater blade just until the ingredients are barely combined.

4. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
5. Scrape the dough off the beater blade and remove it. Attach the dough hook.
Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth.

Note: The dough will be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point.

6. Spray a large bowl with cooking spray.
7. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
8. Cover the bowl with a towel or wax paper.
9. Set the bowl in a warm place and allow the dough to rise until double.

Note: I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.

While the dough is rising, prepare the cinnamon filling, as follows…

10. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
11. Flour a rolling pin and roll the dough to about a 12×15″ rectangle.
12. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly roll style.
13. Cut into 12 slices and place in a greased 9×13 baking pan.
14. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
15. Preheat the oven to 375 degrees.
16. Warm the heavy cream until the chill is off.

Note:  Don’t make it hot…you just don’t want it cold. It should be warm to the touch.

17. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
18. Bake at 375 degrees for 17-19 min, until the rolls are lightly golden brown and the center rolls are cooked through.

While the rolls are cooling, prepare the cream cheese frosting as follows….

19. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
20. Add in your favorite extract and the powdered sugar. Beat until combined.
21. Spread the frosting over the cooled rolls.
22. Store in an airtight container.



Tipp No. 20: “Königsberger Meat Balls” from East Prussia – A Traditional German Recipe with WWII Family History (“Königsberger Klopse” aus Ostpreussen)

Food, Insights, Reisen, Tipps, Travel

Königsberger Klopse.PNG

My Mom was born 1939 in Königsberg in East Prussia (Ostpreussen in the very North-East, former map of Germany).

Germany before 1945.png

Ostpreussen flucht Haff.jpgLike thousands of Germans (the vast majority of refugees were elderly people, women and children), her family crossed the frozen “Haff” (= huge “Danziger Bay” between Königsberg/Pillau and Gdingen) with the aim to escape from the Russian Red Army and their revenge. Many lifes were lost and entire treks of thousands of refugees disappeared under the ice of the Baltic Sea (the last escape corridor) after East Prussia was isolated and cut off from the German territory by the Red Army in winter 1944/45.

MV GustloffAs far as my grandma told me, my mothers family was trying to reach the last ship leaving the harbor Gotenhafen / Gdingen (todays Gydnia) at the Baltic Sea…the famous military transport ship “MV Wilhelm Gustloff”, which was acccepting civilian refugees.

But my grandma and her family was about 1 hour too late and missed the “Wilhelm Gustloff”. The transporter ship left Gotenhafen for his final tour this day.

9.400 lifes lost after bombarding refugee rescue ship

On 30 January 1945, the “Wilhelm Gustlow” operated under the flag of the red cross was bombed by submarine S-13 (Soviet Navy) and sank immediately after being hit by 3 torpedos. By one estimate, 9.400 people died, which makes it the largest loss of life in a single ship sinking in world history.

2,5 mio German refugees evacuated by a fleet of 1000 merchant- and warships. 

In a desperate act of humanity, about 2,5 mio German refugees were evacuated spontaneously by a quite unprepared fleet of approx. 1000 merchant-ships & warships quickly relocated to the Baltic Sea.

Do you notice something? Yes, we have caused a (admittedly just Germany internal) refugee crisis as well just one generation ago.


Königsberg – Kaliningrad

However, Germany lost all Eastern states/ territories (Ostpreussen, Schlesien, Pommern, Berlin-Brandenburg, Sachsen und Mitte) to Russia and Poland, as a result of the WWII. Königsberg and the region East Prussia (Ostpreussen) was part of the reparation package, Germany paid.

After being largely destroyed in World War II by Allied bombing and Soviet forces and annexed by the Soviet Union thereafter, the old German city “Königsberg” was renamed Kaliningrad because the Soviets wanted to gain access to the Baltic Sea for geo-strategical reasons.

Königsbergs unique regional cuisine is unforgotten

Königsberg was well-known within Germany for its unique regional cuisine. One of the popular dishes from the city was “Königsberger Klopse”, which is still made today in some specialist restaurants in Kaliningrad and present-day Germany.

Other food and drink native to the city included:
koenigsberger-marzipan-teekonfekt--28708_04+ Königsberger Marzipan for teatime (pic l-h-s)
+ Kopskiekelwein, a wine made from blackcurrants or redcurrants + Bärenfang + Spirgel or Spirkel + Schwarzsauer + Klunker Soup + Rader-Cake (polnish: Faworki) + Tilsiter Cheese (Tilsit is a town in East Prussia) + Ochsenblut, literally “ox blood”, a champagne-burgundy cocktail mixed at the popular Blutgericht pub, which no longer exists.

East Prussia and and its formerly flourishing capitol Königsberg is lost but not the recipes of our grandmothers forwarded to our mothers…and then to us….


Für die Klößchen (for the Meat Balls):
250 g Rinderhackfleisch (Ground Beef)
250 g Schweinehackfleisch (pork minced meat)
1 Brötchen, eingeweicht (in water soaked roll) 
1 große Zwiebel(n) (big onion)
2 Ei(er) (eggs)
2 EL Paniermehl (2 soup spoons bread crumbs)
Salz (salt)
Pfeffer (pepper)
etwas Sardellenpaste (some anchovy paste)

Für die Brühe (for the stock / bouillon):
1 Liter Fleischbrühe, klare (Bouillon)
Salz (salt)
1 große Zwiebel(n) (big onion)
1 Lorbeerblatt (bay leaf)
3 Körner Piment (3 corns of pimento)
3 Pfefferkörner (3 corns of black pepper)

Für die Sauce:
3 EL Butter
2 EL Mehl (flour)
Zucker (sugar)
Zitronensaft (Lemon Juice)
375 ml Brühe vom Kochen der Klopse (Bouillon from meat ball cooking)
125 ml Sahne (creme)
Kapern, 1 Röhrchen (caper, 1 glass)
1 Eigelb (egg yolk)
Salz und Pfeffer (salt & pepper)

Außerdem: 1 kl. Bund Petersilie, zum Garnieren. Besides: 1 Little bundle of parsley for decoration.

Das Rezept ist für 4 Portionen kalkuliert. The recipe is for 4 person.

Zubereitung (Preparation)
Arbeitszeit: ca. 45 Min. / Koch-/Backzeit: ca. 40 Min. / Schwierigkeitsgrad: normal / Kalorien p. P.: ca. 754 kcal

Klopse (Meat Balls):
Aus Hackfleisch, dem ausgedrückten Brötchen und der geschälten, fein gehackten Zwiebel in einer Schüssel mit den zwei Eiern, Salz und Pfeffer einen geschmeidigen Fleischteig kneten. Den Klopsteig mit Paniermehl binden. Je nach persönlichem Geschmack kann auch noch ein wenig Sardellenpaste hinzugefügt werden. Aus der Teigmasse Klopse formen.

Brühe (Bouillon):
Die geschälte, klein gehackte Zwiebel und die Gewürze in die Brühe geben. Brühe erhitzen, evtl. nachsalzen. Die Klopse in die Brühe geben und ca. 10 Minuten köcheln lassen. Dann das Lorbeerblatt, die Pfefferkörner und Pimentkörner herausnehmen. Die Klopse in der Brühe in weiteren ca. 10 Minuten gar ziehen lassen. Dann herausnehmen und abgedeckt warm stellen.

Kapernsauce (Caper Sauce):
Butter erhitzen. Mehl darin anschwitzen. Mit der Brühe unter Rühren ablöschen. Die abgetropften Kapern und die Sahne hinzugeben. Die Sauce nun nicht mehr kochen lassen. Mit Zitronensaft, Zucker, Salz und Pfeffer süß-sauer abschmecken. Anschließend ein Eigelb zum Legieren in die Sauce rühren, die Klopse hineinlegen und mit der Petersilie garniert servieren.



East Prussia – Ostpreussen is today a part of Russia, Poland and Lithuania.


Further Details about The Evacuation of East Prussia and Königsberg

In 1944 the medieval city of Königsberg, which had never been severely damaged by warfare in its 700 years of existence, was almost completely destroyed by two RAF Bomber Command raids — the first on the night of 26/27 August 1944, with the second one three nights later, overnight on 29/30 August 1944. Winston Churchill (The Second World War, Book XII) had erroneously believed it to be “a modernized heavily defended fortress” and ordered its destruction.

Gauleiter Erich Koch protracted the evacuation of the German civilian population until the Eastern Front approached the East Prussian border in 1944. The population had been systematically misinformed by Endsieg Nazi propaganda about the real state of military affairs. As a result, many civilians fleeing westward were overtaken by retreating Wehrmacht units and the rapidly advancing Red Army.

Reports of Soviet atrocities in the Nemmersdorf massacre of October 1944 and organized rape spread fear and desperation among the civilians — leading to collective suicides of entire villages of old people, women & Children left behind by their men servicing in the Wehrmacht (German Armed Forces).

Thousands lost their lives during the sinkings (by Soviet submarine) of the refugee ships Wilhelm Gustloff, the Goya, and the General von Steuben.

Königsberg surrendered on 9 April 1945, following the desperate four-day Battle of Königsberg. The number of civilians killed is estimated to be at least 320,000.

However, most of the German inhabitants, which then consisted primarily of women, children and old men, did manage to escape the Red Army as part of the largest exodus of people in human history: “A population of East Prussia which had stood at 2.2 million in 1940 was reduced to 193,000 at the end of May 1945.”

Following Nazi Germany’s defeat in World War II in 1945, East Prussia was partitioned between Poland and the Soviet Union according to the Potsdam Conference.

Southern East Prussia was placed under Polish administration, while northern East Prussia was divided between the Soviet republics of Russia (the Kaliningrad Oblast) and Lithuania (the constituent counties of the Klaipėda Region).

The city of Königsberg was renamed Kaliningrad in 1946. Most of the German population of the province had left during the evacuation at the end of the war, but several hundreds of thousands died during the years 1944–46 and the remainder were subsequently expelled.

Germany losses

Tipp No. 42: Spiced Pumpkin-Peanut-Shrimp Thai Noodles

Food, Tipps, Uncategorized


The leaves are falling…pumpkins everywhere!

I love spicy Asian Food and I usually prefer seafood. Thus, please find a Thai pumpkin recipe as an alternative to conventional European pumpkin recipes below…


Time: About 15 min.
Servings: 2

50 grams rice noodles
100 grams shrimp (steamed)
40 grams pureed pumpkin (or canned)
1/4 teaspoon ground cinnamon
Less than 1/16 teaspoons nutmeg
Less than 1/16 teaspoons pumpkin spice
Less than 1/16 teaspoons ground cloves
1/4 can unsweetened coconut milk (light)
5/8 tablespoon natural peanut butter
5/8 tablespoon low sodium soy sauce
1/4 teaspoon ginger (grated, or ½ a teaspoon ginger powder)
1/4 teaspoon Sriracha sauce
1/4 tablespoon light brown sugar

1. Cook the rice noodles according to the package instructions and set aside in a large pot. Set aside your steamed shrimp separately.

2. Add the remaining ingredients (except peanuts and basil) into a Vitamix blender and blend on high for 5-7 minutes. Pour the heated pumpkin Thai sauce over the noodles.

3. Add the steamed shrimp and toss until incorporated. Top with peanuts and chopped basil and serve.
If you don’t have a Vitamix blender, simply place a skillet over medium heat and add 1 teaspoon of oil. Add the wet ingredients and seasonings to the skillet and simmer for about 5 minutes. Add noodles and steamed shrimp and toss until incorporated.

“Khõ hai dja!”  (Enjoy your meal!)