• Basic noodle dough
• 7oz. (200g) spinach - fresh or frozen
• 18oz. (500g) Kalbsbrät
• 3.5oz. (100g) mixed minced meat
• 1 fine chopped onion
• 2 Tablespoons semolina or 1 old roll, cut the roll in small pieces
• 1/2 Tablespoon of salt
• some pepper

For the filling, mash the spinach (force it through the mincer).
Stew the onions in hot oil, then let them cool down and mix them to a dough
with the other ingredients.

Preparation:

Roll out the noodle dough thin and cut it into stripes of a width of 5cm.
Smear them with the white of an egg and put a bit more than 1 tablespoon of the filling
on it. Then put the second stripe on it and divide them into pockets. Press the edges together with a fork.
Cook them lightly in a pot that is as big as possible filled with salt water for about 10 min. at reduced heat.
Take them out with a ladle.

 Tip:

You can eat the pockets as they are, but also can use them for swabian pocket soup.

• 13 oz. (375g) flour
• 6 Tablespoons of water
• 1 Tablespoon of oil
• 1/2 Tablespoon of salt

Preparation:

Put the flour into a big pot and press a deepening in the middle.
Put the salt, the egg, and the water in there.
Mix the salt, oil, water and the egg with a fork,
until it is a thick pulp.
Then mix it to a very firm dough.
To get it soft, knead it for a while.
Roll out the finished dough as thick as the back of a knife.
After rolling out let it rest for half an hour to let it dry.
Cut the dough into very narrow stripes for soup noodles or into
stripes of about 1cm for noodles?(Bandnudeln).
Cook it in 2l boiling water and pour it off.
Frighten them with cold water.
If the noodles are an enclosure to rost or flesh,
warm them in a pan with hot butter ormargarine.
Noodles are also base of lots of swabian and Bavarian farinaceous
foods like
Apple doughnuts, apple noodles, cinnamon noodles and so on.

• 7 oz.(200 g) soft cheese (for example Romadur)
• 7 oz. (200 g) camembert
• 7 oz. (200 g) soft butter
• 2 onions
• a teaspoon salt
• some pepper
• 2 teaspoons paprika
• 1 tablespoon grnded cumin
• 1,7 fl.oz. (50 ml) dark beer

Cut all the cheese in small pieces. Mash the cheese with a fork.
Cut the onions into small pieces. Add them and all other ingredients to the mashed cheese and mix this.

Well suited to:

• Eat this with prezels or bread.

Regions:
This recipe is from the center of Bavaria and a very old and traditional recipe. Mainly you can get Obazdn in Munich.
The name Obazda means “started on”, so this recipe is traditional used to use up rests before they go off.

• 10 old rolls (from the day before)
• 2 Eggs
• some fresh parsley
• A cup of lukewarm milk
• 4 tbsp. semolina
• A pinch of salt

- Cut the rolls into small slices and place them into a bowl.
- Shred the parsley and spread it over the cutted rolls.
- Pour the lukewarm milk over it and wait 5 minutes.
- Add the eggs
- And now add the semolina and the salt.

Now this looks quite dry, but you’ll see it will work…

Knead this a while with your hands. It will stick on your fingers, so it’s better you put down your rings before.
Form dumplings from this mixture like making a snowball and put them into boiling salted water. Keep the dumplings in the boiling water for 10-15 minutes. Then take them out of the water and serve them.

Tip:
If the Semmelknödel don’t hold together try it with a little more semolina
Kneading is easier when you have wet hands

Well suited to:

• every meal with sauce which is not sweet
• try Semmelknödel instead of noodles or rice

Regions:
The recipe above for Roll-dumplings is a classical Bavarian recipe, but Roll-dumplings are so popular, so you can eat them almost everywhere in Germany. There are recipes which use up to 5 eggs for 10 rolls, but if you want cook the original Bavarian way only use 2 eggs.

• 53 oz. (1,5 kg) potatoes
• 8,8 fl.oz. (250 ml) milk
• 1 onion
• a teaspoon salt
• a half teaspoon grinded nutmeg

Boil the potatoes and peel them.
While the potatoes are boiling cut the onion into rings and fry them.
Put the peeled potatoes in a pot and mash them. Add milk, salt and grinded nutmeg and mix it well. Let this simmer a few minutes.
Serve the mashed potatoes with the fried onion rings on it.

• a half head of red cabbage
• 1 onion
• 2 sour apples
• 5 cloves
• 3 tablespoons vinegar
• 1 tablespoon sugar
• 2 tablespoons cooking oil
• a teaspoon salt
• some pepper
• a cup of water

Wash the red cabbage.
Quarter the apples and stick the 5 cloves int the peeled onion. Cut the red cabbage into small stripes. Put this stripes with the cooking oil, the apples and the whole onion in a pot. Add vinegar, sugar, salt and pepper and simmer this for 10-15 minutes in the water.
Serve this without the apples and the onion.

Tip:
Vary the simmering time, it’s your choice how soft you like the red cabbage.

Well suited to:

• Every meal with meat and dark sauce

Regions:
This side dish you can get almost everywhere under the name “Apfelrotkohl”, in Bavaria it is called “Blaukraut”.

• 17,6 oz. (500 g) flour
• 6,8 fl.oz. (200 ml) lukewarm milk
• 2 Eggs
• 4 tablespoons sugar
• a pinch of salt
• 1,4 oz. (40 g) fresh yeast
• 10 teaspoons plum jam
• 3,5 oz. (100g) melted butter
• 10 teaspoons grinded poppy or roasted breadcrumbs
• 10 teaspoons confectioner’s sugar

Put the flour in a bowl.
Make a deepening in the flour in which you give the half of the lukewarm milk, the sugar and the crumbled yealt. Don’t mix it, let it rest for 15 minutes.

Now add the eggs, salt and the rest of the milk and knead this for a while.
From this yeast dough form 10 dumplings and press a hole in the middle of each dumpling. Fill each hole with a teaspoon of plum jam.
Close the hole and place the dumplings with the seam downwards on the the worktop with some flour on it. Cover the dumplings and let them rest 15 - 20 minutes.

Put the dumplings in some hot salted water and simmer them for 25 - 30 minutes. In the meantime melt the butter. Then take the dumplings carefully out of the water.

Place two dumplings on each plate, spread the melted butter over them and sprinkle every dumpling with a teaspoon grinded poppy or roasted breadcrumbs and a teaspoon confectioner’s sugar.

Tip:
Simmer with as less water as possible

Regions:
Germknödel are eaten in Austria, in the foothills of the alps and also in Bavaria

• 7 oz. (200g) flour
• 2 Eggs
• 7 fl.oz. (250 ml) milk
• 7 fl.oz. (250 ml) water
• a pinch of salt
• some butter
• For each pancake a tablespoon apricot jam
• For each pancake a teaspoon confectioner’s sugar or cinnamon

Mix all ingredients.
Give a ladle of the dough in a hot pan with some butter in it and swing the pan until the dough is regular spread over the pan.
Fry the pancake on both sides until it is golden-brown coloured. Keep the pancakes warm in the oven.
Spread a tablespoon apricot jam on each pancake and roll it up. Sprinkle every pancake with a teaspoon confectioner’s sugar or some cinnamon.

Tip:
If you want thinner pancakes use a little more milk or water
This is not a very regional recipe, but if you want to make a Swabian pancake soup you need this recipe as a basic, but without apricot jam and confectioner’s sugar.

Regions:
This is a recipe you can find all over the world in very much variations.