Erbsensuppe is one of the true classics of traditional German cuisine and popular as ever. As most Germans maintain a strong regional identity, I don’t reserve for myself that this is the one and only traditional German pea soup recipe. That said, I compared several recipes with my own version and the ingredients are the same.
Where soups vary is their consistency, some like more puréed than others. What also changes is the type of Wurst (sausage) added to the soup. As you know every region has its own Spezialitäten (specialties).
Yesterday Germany’s Torten-König (king of tarts) Aloys Coppenrath, co-founder of one of the best-known German companies (at least within Germany) died at the age of 79. He and Josef Wiese founded Coppenrath und Wiese back in 1975.
Aloys Coppenrath came from an old Bäckerfamilie (family of bakers), Josef Wiese who already died in 2009 was a Konditor (confectioner). Their idea was the Schockgefrieren (quick-freeze) of freshly made Torten (tarts) and today Coppenrath und Wiese are the Marktführer (market leader) in Europe with over 2000 Angestellte (employees).
Mohn (poppy seed) has a long tradition in many central and eastern European cuisines. It has long been a popular ingredient in German and Austrian bakery products or as we say in German Backwaren. But it can also be found in the Polish and Czech cuisines.
Generally speaking, we have at least three basic types of Backwaren with poppy-seed and poppy filling.
I posted a picture of this popular winterly dessert two days on Facebook, and many of you seemed to like it and/or asked for my recipe for roasted apples. As this is a blog about learning German you will find the German vocabulary for the ingredients as well!
So, here we go.
Difficulty / Schwierigkeit: easy / einfach
Ingredients / Zutaten:
- firm, sourish apples (count one per person) | feste, saure Äpfel
- butter | Butter
- sugar | Zucker
- raisins | Rosinen
- almonds or other nuts | Mandeln oder andere Nüsse
- marzipan | Marzipan
- chocolate | Schokolade
- cinnamon | Zimt
- vanilla sauce | Vanillesosse
- 1 baking dish | Backform
In a first step, wash your apples and take out the core (Kerngehäuse). Cut out a little more to have enough room for the filling later on.
When you’re happy with the result, fill with what you like from the list above. Raisins, almonds and marzipan are the classics but if you don’t like one of these you are basically free to change and go for chocolate for instance. Top the filling with approx. 1 tbsp of sugar (white or brown), cinnamon and a little bit of unsalted butter.
Put all apples in your baking dish and give it in the preheated oven for about 1 hour at 150 °C. Exact cooking time depends on your apples and your oven, but you should see the apples’ skin shrink and burst open. The individual ingredients of your filling should have become one succulent mass.
You’re ready to serve. I like many people like to serve my roast apples with vanilla sauce (which I bought). To me, it’s OK to eat my roast apple entirely. However, if you don’t like to eat it with its skin, just eat the inside, the pulp and filling which is as delicious.
Guten Appetit! – Enjoy!
Das Gute zuerst: Marmorkuchen ist nicht schwierig zu backen 🙂
Aufgrund dessen wird er gern zu Feiern und Geburtstagen gebacken, ausserdem schmeckt er lecker!