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About me

My German Recipes Author

Welcome to my blog about German Recipes and thank you for taking the time to read “about me”.

My name is Barbara, I am a mother of three and happily married to the most supportive husband in the world.
In 2010 we moved from Germany to Texas. We thought it would be only for three years but here we are: staying permanently.

Why do I spend so much time on cooking?

My husband works from home most of the time and our kids are enrolled in an online school, so I am cooking fresh meals for the family every day. We love burgers and pizza (preferred homemade) but if I ask my kids what they want me to cook, they almost always come up with German food.

I also love cooking for friends. Many of our friends (Germans and Americans) kept asking me for my recipes and I am totally willing to share. Sometimes it does need more than the ingredients and written instructions: pictures and videos would explain things a lot better. So, since I am cooking, taking pictures and translating recipes anyway, why not share this with anyone?

I will try my best to explain everything as accurate as possible but there are two things you will really need if you want to cook my recipes: a scale with metric units and a measuring cup with metric units (in ml).
Metric measurements are the best way to make dishes taste original and work out as supposed. So please don’t mind me for not convert my recipes to the customary system, else I would be worried that converting mistakes happen and the recipes would fail. Nobody wants that, right?

Don’t let me fool you!

You might have noticed that I created the style of this blog kind of “Bavarian” with deer and red-white checked patterns … but don’t let me fool you: I am from Hamburg. Yes, I am a Hamburger, literally! Hamburg is in the North of Germany, while Bavaria (Munich included) is in the very South.
I am born in Hamburg and I spent most of my life there but my father was from Bavaria and his grandparents from Austria. Between my 2nd and 5th birthday we lived close to Munich. This means that I am familiar with the kitchen of both regions and I love both! I hope I will find time to tell you a little more about the different regions of Germany, later.

What else do I do?

I am successfully running two online magazines in Germany. They are about parenting and kids birthday parties. I love my work and I am in this business since 2001. This blog is my first project in English and also my first project in the US. I hope it will be as successful as my other websites, though I might not always be able to spend as much time on it as I want.

However, I just love sharing what I know and learning new stuff to pass it on to others.

Have fun and enjoy your German meals!
Barbara

73 thoughts on “About me”

  1. Adam Gustaf Parker

    Greetings from Arlington, TX! Thank you so much for your amazing recipes! My Grandmothers on both sides of my parents come from families in Germany/Austria and unfortunately passed away without passing down their recipes. I was also too young to remember the names of most of them.

    Seeing you make the very same things I ate as a child from them is bringing back so many sweet memories of them. I’m so glad I can now recreate some of the dishes they would make around the holidays for my own child and wife! Thank you so much!

  2. Ha! Ein Blick und es war klar: ein Nordlicht (…der Krabbensalat als Teil des Osterbrunch war ein eindeutiger Hinweis). Vielen herzlichen Dank fuer die Hilfe, unsere Rezepte auf “amerikanisch” zu uebersetzen. Gar nicht so leicht, ohne Frischhefe, Quark etc. Und danke fuer die Brise Heimatgefuehl, sagt die gebuertige Kielerin

    1. ❤️❤️❤️ Moin Moin! Ja, man lernt mit der Zeit sich zu helfen und letztendlich haben frühere Generationen das ja auch irgendwie hinbekommen ohne dass alles im Supermarkt zu kaufen war. Ich habe tatsächlich für fast alles schon einen Weg gefunden es “from Scratch” zu machen.
      P.S. Ich liebe Kiel, war oft da und habe gern in der “Pumpe” gefeiert … ob es die wohl noch gibt?

  3. You are a gem. So authentic and real which is so refreshing. Thank you for the extra attention in your videos and print recipes. You teach as if you are talking directly to me right here in my kitchen, with real “hands-on” instruction.
    I have learned more from you then most others combined, baking amazing sourdough ? rye breads. And I’m not even German or a baker. . In fact I just started baking sourdough bread this September 2021. Even invested in a Mockmill and been milling my own grains. Thank you ? bravo

      1. I enjoy watching your videos, Barbara! I’m from Munich (Großhadern), and we immigrated many years ago. I now live in Florida. The only difference cooking Bavarian is the ingredients here are different. It’s always been a challenge…

        Thank you again for showing us the great German foods we can make at home.

  4. Here in the US we sell candied citron which is Zitronat it’s not candied lemon.we do sell candied lemon,(candied is pronounced with eine deutsches”I”)
    It’s nice see videos from someone von Hamburg. Hamburg is still “zu Hause” After living in the US for 65 years. I’m from Neumünster.
    Bärbel

    1. Funny, I lived in Neumünster for a while, too. But Hamburg is home, the only thing I really liked about Neumünster was the Einfelder See.

  5. Bob’s Red Mill hazelnut meal/flour is sold on the website vitacost.com–14oz for $11.69–cheaper than the Red Mill website & much cheaper than Amazon. Through the year, Vitacost offers discounts of 12%, 15%, or 20%, which makes the price 9f hazelnut flour pretty reasonable.

  6. Hi I wanted to post this as part of your Grunkohl story but the site thinks I’m a bot. So here it is, maybe it will work this time:
    So here’s my Grunkohl story, and it’s reverse of yours. I’ve traced my family roots back to the early 1600s, with the most recent being when my Urgrossvater went Celle to Boston about1862. Somehow he survived the Civil War and made it to Texas, where I was later born. After the reunification my employer bought a chemical factory in Leipzig. I went there to set up business and was able to visit Celle around Christmas. There I ate my first plate of Grunkohl at the Celle Weihnachtsmarkt. I was immediately hooked, as I have been with all things German especially food; seems to be part of my German heritage. I had many more plates of this but didn’t know what it could possibly be and then as winter ebbed it wasn’t available anymore! In time I ventured into the small towns of the Altmark, where the family’s name first became recorded history in the local Lutheran church in a very small Ort, indeed. A kind lady in one of the Altmark museums sat me down and talked a lot about Grunkohl, that “Die Grunkohl muss frei zuerst und dann kann man ihn essen”. But not what this mysterious plant actually is. She gave me a packet of seeds from her own garden, but I couldn’t grow them. Then on one of my many subsequent business trips I finally realized Grunkohl is kale (!) when I saw the actual plant growing. Now I can cook it anytime I want, but it never tastes quite as good as it does “back home”. By the way, I really enjoy working and traveling in the east. I have a distant cousin still living in Saxony-Anhalt, and greatly value my understanding of where I came from. Feeling very fortunate to have found my roots in what my dad called “the old country”. Now let’s discuss another obsession: Vollkornbrot, and then maybe Kohlrabi?

  7. Hallo Barbara! Mein Freund und ich haben deine Käsespätzle gemacht und sie waren sehr lecker! Ich komme aus Baden Württemberg und mein Freund studiert Deutsch jetzt schon 3 Jahre, und wir werden in der Zukunft deine andere Rezepte ausprobieren! (Ich glaube als nächstes gibt es Brezeln)
    Denkst du es macht Sinn deutsches Mehl zu bestellen? Oder macht das kein Unterschied?
    Liebe Grüße,
    Laura u. Shaun

    1. Hallo Laura,
      ich glaube es lohnt sich nicht, deutsches Mehl zu bestellen. Das All Purpose Flour hier entspricht weitgehend unserem Mehl, ich würde allerdings auf organic achten und lieber in eine gute lokale Marke statt in Versandkosten von Deutschland.
      Hier ist übrigens ein Vergleich der deutschen Mehlsorten mit den amerikanischen: https://www.kitchenstories.com/de/stories/mehl-type-405-550-und-1050-alle-mehlsorten-auf-einen-blick

      Viele Grüße und viel Spaß beim Kochen und Backen!

  8. Servus Barbara, thank you very much for your recipes. I miss Germany so badly. I spent 5 years in Garmisch- Partenkirchen and now I’m living in CA.

  9. Hi Barbara
    Thank you for this wonderful blog and You tube channel I LOVE it and it is seriously the best !
    My parents immigrated to Canada from Germany in 1956 so I grew up with many of these recipies. I live in a remote part of northern Canada so I am grateful to see the different options and tips you provide , especially if the ingredients are not readily available . I also forward your videos to my mother who is now 89 and loves to watch German cooking videos ! She has requested Eberswalde Spritzkuchen and Pflaumenkuchen with yeast dough
    Thank you so much!
    Jill

    1. Hi Jill and Inge,

      thank you for your kind words, they just made my day!
      As of the Pflaumenkuchen with yeast dough: It’s already on the blog. I go nuts when I can get sugar plums in fall and bake a lot of it since I love that cake so much.
      The Spritzkuchen just got onto my list for 2021. It might take a while though, until I make them because I have just made so many sweet recipe during the holidays.
      All the best to the two of you!
      Barbara

      1. Es ist fast unmöglich die “Italienischen” Pflaumen zu bekommen hier in Arizona. Haben aufgegeben und haben uns zwei Bäumchen gekauft und gepflanzt. Wird wahrscheinlich ein paar Jahre dauern (haha)..
        I am already on your Mailing List..
        Michael…aus Bayern

        1. How funny, I just bought a plum tree a few weeks ago, too, because I couldn’t take it anymore. I always miss the time they are in the store. I hope that little twig will grow into a beautiful plum tree. Let me know how long it took yours to have fruits, I’m curious. I hope these trees do well in our hot climates.

  10. Gruss Got! Love your Youtube channel. Can you make a video on Maltoshcen Suppe? This was my favorite dish when i lived in the Ulm area.

    1. I think what you are looking for is Maultaschen Suppe. I have a recipe for Maultaschen on the blog and video channel. When it comes to the soup, it is covered there, too but I am not sure if you had this soup (it’s more a broth) or something different.

  11. Hallo Barbara! I just found your site today. I LOVE it! I love that you have a video to accompany each recipe. I am a first generation American of German immigrant parents. My father was from the north (born in Dresden but grew up in Bremerhaven after WWII). My mother was from the south in Bamberg. I was born and raised in New Orleans, La. but currently live with my husband and children in Texas! I just started my own home bakery and I am learning a lot. I am trying to incorporate German items into my menu and have found your website so inspiring and exciting!! I can’t wait to try some of my favorites that you have here. Thank you for all your hard work to share your talents with the rest of us. May you continue to have great success!

  12. Barbara Ziesenitz

    Hallo Barbara,
    Das ist ja lustig – ich bin auch eine Barbara aus Hamburg!
    I’ve been living in Scotland for 17 years now and am really missing German bread. I can’t believe it has taken me so long to finally finding your great recipes (and with metric measures!)
    Und du hast auch ein Rezept für Labskaus – brilliant!
    I’m so looking forward to trying them all :-)
    Barbara

  13. Barbara,

    We are all very lucky to have you here. My mother and sister in from Munich Germany and growing up, my sister and I enjoyed so many great German meals. Traveling to Germany to visit family we were spoiled by meine Oma’s home cooked meals. Unfortunately, my grandparents are no longer with us, however we still visit all family and friends in Germany on a regular basis (not now unfortunately). My wife has learned so mush from my mother to carry on the traditions of German cooking for the season’s. As time marches on, my mother is in no shape to cook anymore. Luckily, we found your YouTube videos and now we can fill the gaps of German cooking (Especially the sourdough breads). With your help, we can continue cooking for our German friends and locals. Thank you so much for sharing with us.

    Bis Bald!!!

    Tim Duckworth
    McKinney, TX.

    1. Hi Tim,
      I am glad my videos can help you to continue cooking good German meals for the family! Greetings and best wishes from Houston!
      Barbara

  14. Hi Barbara,
    I found your blog by following a link from https://thesurvivalmom.com/august-skill-of-the-month-make-your-own-yeast/ to your homemade yeast recipe, and what a lucky discovery! I’m Canadian-born to German immigrants (Schleswig-Holtsein) and grew up on this wonderful food. My mom baked and cooked from memory, so none of her recipes were recorded in any way. When I wanted a recipe from her, I would cook with her and write it down as we went. I got many of them, but many not. She passed away 8 years ago, and I thought that all went with her because I couldn’t find authentic recipes in English. Browsing your site brought back so many happy memories of family and food. I recognize many of the recipes I managed to get and now do from memory myself, so many I thought I’d never know again, and some I had even forgotten about. It’s like being a kid in a candy store … I can’t decide which to do first! Thank you so much for sharing!

    1. Hello Barbara,
      I have been viewing your You Tube videos and find them informative and encouraging, particularly your making complex recipes accessible. I look forward to tackling the sour dough starter and making the rye bread.
      Also thank you for the German gingerbread spice recipe. Hoping to try that in a gingerbread recipe for the holidays.

      Best regards,
      Christina Botsch
      San Francisco, CA

  15. Howard Johnson

    My guess is your husband came to Fort Bliss and was lucky enough to bring you with him.

    In another life I did the same thing, but already had a wife and kids.

    Thanks for all your recipes and information

    1. Nice guess but no, we are not a military family and also not in gas and oil :-) My husband is an IT specialist and had worked for a US company for years until they asked him to come here. The four of us originally came with his sponsored work visa. But we had to leave our oldest daughter behind since she had just turned 21. We are still separated from her and believe me, it’s a tough thing to see your child only every year or two.

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