Christmas recipes from Germany

German Christmas Recipes 

 In Germany the Christmas season begins with the start of Advent and this is when most households will be filled with the scents and aromas associated with Christmas – such as cinnamon, nutmeg, ginger, honey, nuts and fruits – as baking Christmas cakes and biscuits gets underway. Christmas itself begins on Christmas Eve, or Heilige Abend, when the streets are deserted and families gather for their special Christmas meal which in the past consisted of mainly fish, such as a Carp, but today will often feature a roast goose with all the tasty, aromatic trimmings that make it so special. Below are a few of the recipes which have been sent in to us and if you would like to add any of your own please send them into us and we will include them.



Prepare the ingredients and set aside to reach room temperature.
Sieve the flour into a large bowl. Warm the milk gently over a low heat. Crumble the yeast into the lukewarm milk.

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Nuremberg Style Lebkuchen  Gingerbread

Place all the ingredients except the egg whites, into a large bowl and mix well.In a separate bowl beat the egg whites until stiff and fold into the gingerbread dough.

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Potato Dumplings


Boil the potatoes in salted water for about 10 minutes until almost tender, drain and leave to cool before peeling. In another bowl mix together the semolina, flour, salt, pepper and nutmeg.

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Red Cabbage


In a bowl place the red cabbage, vinegar, sugar, salt, cloves and bay leaf and mix together.
Heat the goose fat or oil in an oven-proof dish,

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Roast GooseClean the goose and rub with the marjoram, salt and pepper on the outside and just salt and pepper inside. Peel and core the apples and cut them into large chunks. Put the apples and peeled chestnuts inside the cavity of the goose.

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Place the spice into the water and simmer on a low heat, dissolve the sugar slowly in it. Add the Red Wine and heat again but do not boil.


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