Where love, tradition and taste are eternally united
In a world full of trends and culinary experiments, grandma's recipes remain a classic constant. They are full of our childhood memories, family history and feelings of safety. Grandma's recipes are a legacy of past generations, telling stories of the people, the old times, and the joys they experienced. This trip through “Grandma's Classics” celebrates their timeless relevance in a modern world.
Grandma's Kitchen Secrets
Grandma's Kitchen Secrets, born in her magical kitchen, relied on pinches of something, handfuls of something else and plenty of love. This tradition of teaching and learning connects generations. On our trip through “Grandma's classics”, we reveal precious kitchen secrets.
Grandma's kitchen garden, rich in fresh vegetables, fruits and herbs was a key to her delicious recipes. Today, sustainable cultivation and the joy of gardening are of great importance, when wishing to integrate the tradition of grandma's garden into our modern cuisine.
Grandma's favourite recipes
No.1:
My absolute favourite apple pie
–
This apple pie is my
best-known recipe. Its moist texture, sweet cinnamon flavour and crispy crust always makes hearts happy. With a nice cup of coffee or tea, it's perfect for cosy afternoons.
No.2:
The most delicious biscuits
–
our black and white pastry is a real treat, which you can enjoy all year round. In this recipe, delicate biscuits, with dark and light dough, merge into a sweet treat that goes perfectly with a cup of coffee or tea. Enjoy the unique taste of this biscuit, which is a delight all year round.
No.3:
My Chocolate Pudding
–
This chocolate pudding is the epitome of comfort food. This comforting dessert is perfect on a cosy evening or rainy day. With smooth melting chocolate and a pinch of cocoa powder, it warms the soul.
No.4:
Wintery cinnamon buns
–
Our cinnamon buns are a real soul comforter on cold winter days. In this recipe, cinnamon, sugar and buttery yeast dough melt into a sweet treat that can be served with a glaze of icing sugar and vanilla. Enjoy them warm and fresh from the oven.
Culinary treasures of the past –
A journey through grandma's heirlooms and recipes
Regional treasures
from around the globe
Home is where the family is (eating). “Grandma's classics” or similar culinary traditions exist in many countries around the world. Here are some examples of countries where traditional recipes and culinary heirlooms are passed down from generation to generation.
Italy:
In Italy, dishes like lasagne, ravioli, risotto, and tiramisu are classic examples of grandma's classics. Each region of Italy has its own traditional recipes and preparation techniques.
France:
In France, croissants, coq au vin, ratatouille and crème brûlée are popular classics of French cuisine that have been handed down from generation to generation.
Mexico:
Mexican cuisine offers a wealth of grandma's classics, including tamales, enchiladas, guacamole and chiles en nogada. These dishes are often heavily influenced by Mexico's regional ingredients and flavours.
China:
In China, dishes such as dim sum, Peking duck, mapo tofu and fried rice are among the culinary heirlooms passed down from grandparents to the younger generation.
India:
Indian cuisine is rich in traditional recipes such as chicken curry, biryani, samosas and Gulab Jamun. These dishes vary greatly, depending on the region and culture.
USA:
In the USA, recipes such as apple pie, fried chicken, macaroni and cheese and clam chowder are part of the American cooking tradition and are often passed down from generation to generation.
Japan:
Japanese cuisine offers traditional dishes such as sushi, tempura, ramen and miso soup that are firmly embedded in the culture and passed down from grandma to grandchild.
Greece:
Greece is known for classic dishes such as moussaka, souvlaki, tzatziki and baklava, which are often handed down from grandmothers to their families.
Preserving &
Canning
Grandma knew how to preserve the delicious seasonal flavours by canning vegetables, fruits and herbs. She used canning jars, brine and creative spice combinations to make preserves that kept the taste of summer for months.
This ability to preserve was not only a practical necessity, but also a way to celebrate the harvest season and enjoy the flavours of the season all year round. We will highlight the importance of this ancient tradition in a modern world and show how you can revive Grandma's art of preserving in your own home. It's a tribute to the wisdom and craftsmanship of Grandma, and the joy she brought to her cooking.
Pickled cucumbers:
Grandma knew how to pickle crunchy gherkins in a sour vinegar mixture. You can use her recipe to make your own pickled gherkins. Use them as a savoury snack or to go with sandwiches.
Eingelegte Gurken – Kurzanleitung:
Zutaten:
- Gurken
- Essig (Weißweinessig oder Apfelessig)
- Wasser
- Salz
- Zucker
- Gewürze (Dill, Knoblauch, Senfkörner nach Geschmack)
Anleitung:
- Gurken waschen und in Scheiben oder Stifte schneiden.
- Einmachgläser vorbereiten, indem du sie gründlich reinigst und sterilisierst.
- In jedes Glas Gurkenscheiben und Gewürze (z. B. Dill und Knoblauch) legen.
- Essig, Wasser, Salz und Zucker im Verhältnis 1:1:1:1 mischen und aufkochen, bis sich Salz und Zucker vollständig auflösen.
- Die Essigmischung über die Gurken gießen, sodass sie vollständig bedeckt sind.
- Die Gläser verschließen und abkühlen lassen.
- Eingelegte Gurken mindestens 24 Stunden im Kühlschrank ziehen lassen, bevor du sie genießt.
Das ist eine einfache Methode, um eingelegte Gurken herzustellen. Du kannst die Gewürze nach deinem Geschmack variieren und die Gurken je nach Vorliebe in Scheiben oder Stifte schneiden. Die eingelegten Gurken sind eine köstliche Beilage oder ein herzhafter Snack.
Homemade jam:
Grandma used fresh fruit from her garden to make delicious jams. Try her recipe for strawberry or apricot jam. These are perfect for breakfast rolls or as a filling for desserts.
Hausgemachte Marmelade – Kurzanleitung:
Zutaten:
- Früchte deiner Wahl (z. B. Erdbeeren, Aprikosen)
- Zucker
- Zitronensaft
Anleitung:
- Früchte waschen und klein schneiden.
- In einem Topf Früchte, Zucker (Verhältnis 1:1) und etwas Zitronensaft vermengen.
- Bei mittlerer Hitze köcheln lassen, bis die Früchte weich sind und die Mischung eindickt (ca. 20-30 Minuten).
- Heiße Marmelade in saubere Gläser füllen und sofort verschließen.
- Gläser auf den Kopf stellen und abkühlen lassen.
Das ist eine einfache Methode, um hausgemachte Marmelade herzustellen. Du kannst die Früchte nach deinem Geschmack variieren und die Marmelade als Belag für Brot, Brötchen oder Desserts verwenden.
Eingemachtes Gemüse
Oma hat bestimmt verschiedene Gemüsesorten wie Tomaten, Paprika und Zucchini eingemacht. Du kannst diese Technik nutzen, um deine eigenen Vorräte für Suppen, Saucen und Eintöpfe im Winter anzulegen.
Eingemachtes Gemüse – Kurzanleitung:
Zutaten:
- Gemüse deiner Wahl (z. B. Tomaten, Paprika, Zucchini)
- Essig (Weißweinessig oder Apfelessig)
- Wasser
- Salz
- Zucker
- Gewürze nach Geschmack (z. B. Knoblauch, Pfefferkörner)
Anleitung:
- Gemüse waschen und in Gläser schichten.
- Essig, Wasser, Salz, Zucker im Verhältnis 1:1:1:1 vermengen und aufkochen.
- Die Essigmischung über das Gemüse gießen, sodass es bedeckt ist.
- Gewürze hinzufügen.
- Die Gläser verschließen und abkühlen lassen.
Das ist eine einfache Methode, um eingemachtes Gemüse herzustellen. Du kannst die Gewürze und Gemüsesorten nach deinem Geschmack variieren und das Eingemachte als Beilage oder Zutat in verschiedenen Gerichten verwenden.
Spiced oils and vinegars:
Grandma often used herbs from her garden to make flavoured oils and vinegars. You can use fresh herbs like rosemary, thyme or basil to add unique flavours to your olive oil or apple cider vinegar. These are great for salads and marinades.
Gewürzöle und Essige – Kurzanleitung:
Für gewürztes Öl:
- Wähle frische Kräuter (z. B. Rosmarin, Thymian) oder Gewürze deiner Wahl.
- Erhitze Öl (z. B. Olivenöl) in einem Topf.
- Füge die ausgewählten Kräuter oder Gewürze hinzu.
- Hitze reduzieren und langsam erhitzen, bis das Öl aromatisiert ist (ca. 5-10 Minuten).
- Abkühlen lassen und durch ein Sieb gießen, um die festen Bestandteile zu entfernen.
- In eine saubere Flasche abfüllen und verschließen.
Für gewürzten Essig:
- Wähle frische Kräuter (z. B. Basilikum, Estragon) oder Gewürze deiner Wahl.
- Erhitze Essig (z. B. Apfelessig) in einem Topf.
- Füge die ausgewählten Kräuter oder Gewürze hinzu.
- Hitze reduzieren und langsam erhitzen, bis der Essig aromatisiert ist (ca. 5-10 Minuten).
- Abkühlen lassen und durch ein Sieb gießen, um die festen Bestandteile zu entfernen.
- In eine saubere Flasche abfüllen und verschließen.
Das ist eine einfache Methode, um gewürzte Öle und Essige herzustellen. Du kannst die Kräuter und Gewürze nach deinem Geschmack variieren und die aromatisierten Öle und Essige in Salatdressings, Marinaden und Saucen verwenden.
Preserved fruits:
Grandma may have preserved fruits such as peaches, pears or cherries. These preserved fruits are versatile, and can be used as a dessert with ice cream or as a topping for pancakes and waffles.
Eingemachte Früchte – Kurzanleitung:
Zutaten:
- Früchte deiner Wahl (z. B. Pfirsiche, Birnen, Kirschen)
- Zucker
- Wasser
Anleitung:
- Früchte schälen, entkernen und in Gläser schichten.
- Zucker (nach Geschmack) und Wasser im Verhältnis 1:1 mischen und aufkochen.
- Die Zuckermischung über die Früchte in den Gläsern gießen, sodass sie bedeckt sind.
- Die Gläser verschließen und abkühlen lassen.
Das ist eine einfache Methode, um eingemachte Früchte herzustellen. Du kannst die Früchte nach deinem Geschmack variieren und die eingemachten Früchte als Dessert, Belag für Pfannkuchen oder Waffeln oder als Füllung für Kuchen verwenden.
Recipes
Grandma let us take another look at her precious cookbook and shared these recipes with us.
Grandma's baked fish, made from saithe fillet, with tartar sauce and potato salad
Ingredients for the baked fish:
• 4 frische Fischfilets vom Seelachs
• 300 g Mehl
• 2 Eier
• 200 ml Bier
• Salz und Pfeffer
• Öl zum Frittieren
Ingredients for the remoulade:
• 200 ml Mayonnaise
• 2 Gewürzgurken, fein gehackt
• 1 EL Kapern, fein gehackt
• 1 EL Senf
• 1 TL Zitronensaft
• Salz und Pfeffer
Ingredients for the potato salad:
• 1 kg festkochende Kartoffeln
• 1 Zwiebel, fein gehackt
• 4 EL Essig
• 4 EL Brühe
• 2 EL Öl
• Salz und Pfeffer
• 1 TL Senf
• 1 TL Zucker
• Schnittlauch oder Petersilie, gehackt (zur Dekoration)
Anleitung:
Potato salad: • Boil the potatoes, peel them and then slice them thinly.
• Mix the onion, vinegar, stock, oil, salt, pepper, mustard, and sugar in a bowl.
• Add the potato slices to the bowl and mix carefully.
• Put the salad aside for at least an hour.
Remoulade:
Mix mayonnaise, gherkins, capers, mustard, and lemon juice in a bowl.
• Season with salt and pepper.
Fried fish: • Salt and pepper the fish fillets.
• Take the 100 g of flour and place it in a shallow bowl.
• In a separate bowl, whisk the eggs, then add the beer and the remaining flour.
• First turn the fish fillets in the flour, then pull them through the beer-egg-flour mixture.
• Heat the oil in a pan and deep-fry the fillets until golden brown. Soak up excess oil using kitchen paper.
Serving suggestion: • Serve the fried fish with the potato salad and the remoulade sauce.
• Garnish with chopped chives or parsley.
Recipes
Grandma let us take another look at her precious cookbook and shared these recipes with us.
Tender chicken fricassee, with colourful vegetables, served on a bed of long-grain rice
Ingredients for the chicken fricassee:
• 4 Hähnchenbrustfilets, in mundgerechte Stücke geschnitten
• 2 Möhren, gewürfel
• 2 Selleriestangen, gewürfelt
• 1 Zwiebel, fein gehackt
• 200 g Champignons, in Scheiben geschnitten
• 3 EL Butter
• 3 EL Mehl
• 500 ml Hühnerbrühe
• 200 ml Sahne
• 1 Lorbeerblatt
• 1 TL Estragon
• Saft einer halben Zitrone
• Salz und Pfeffer nach Geschmack
Ingredients for the rice:
• 300 g Langkornreis
• 600 ml Wasser
• Salz
Anleitung:
1. Rice:
• Cook the rice in a pot with 600 ml water and a pinch of salt.
2. Chicken fricassee:
• In a large pot, melt the butter at medium heat.
• Add the chopped onion, carrots and celery and sauté for a few minutes until soft.
• Add the chicken breasts and sauté.
• Sprinkle the flour over the meat and vegetables and stir well to form a roux.
• Gradually add the chicken stock, stirring until a creamy sauce is formed.
• Add the cream, bay leaf, tarragon and mushrooms. Mix everything well and simmer for about 15-20 minutes until the chicken fricassee thickens.
• Season to taste with lemon juice, salt and pepper.
3. Serving suggestion:
• Put the chicken fricassee on the cooked rice and serve.
Recipes
Grandma let us take another look at her precious cookbook and shared these recipes with us.
Creamy vanilla rice pudding, with cherry compote
Ingredients for the rice pudding:
• 200 g Rundkornreis
• 1 Liter Milch
• 100 g Zucker
• 1 Vanilleschote
• 1 Prise Salz
Ingredients for the cherry sauce:
• 400 g Kirschen aus dem Glas
• 1 EL Zitronensaft
• 1 TL Speisestärke
Anleitung:
1. Preparing the rice pudding:
• Rinse the round-grain rice in a sieve and drain well.
• In a large saucepan, bring the milk, sugar, vanilla pod pulp and a pinch of salt to the boil.
• Add the drained rice and simmer at a low temperature for about 25-30 minutes, stirring occasionally, until the rice is soft.
2. Prepare the cherry sauce:
• Place the cherries in a saucepan and add the sugar and lemon juice.
• Bring the cherries to a simmer, dissolve the cornflour in a little water and add to the cherry sauce, allowing it to thicken.
3. Serving suggestion:
• Place the rice pudding in bowls or on plates and pour the warm cherry sauce over it.
• Garnish with fresh cherries or mint leaves, according to taste.
Recipes
Grandma let us take another look at her precious cookbook and shared these recipes with us.
Hearty pork goulash with egg spaetzle (Swabian pasta dish)
Ingredients for the pork goulash:
• 500 g Schweinegulasch (Schweinefleisch in Würfeln)
• 2 Zwiebeln, gewürfelt
• 2 Knoblauchzehen, gehackt
• 2 EL Paprikapulver (edelsüß)
• 2 EL Tomatenmark
• 2 Paprikaschoten, gewürfelt
• 400 ml Rinderbrühe
• 200 ml Rotwein
• 2 EL Öl
• Salz und Pfeffer nach Geschmack
Ingredients for the spaetzle (Swabian pasta):
• 300 g Mehl
• 3 Eier
• 150 ml Wasser
• 1 TL Salz
Anleitung:
1. Pork goulash:
• Heat the oil in a large pot and fry the onions until they are golden brown.
• Add the garlic and the pork goulash and fry the meat on all sides until slightly browned.
• Add the paprika powder and tomato puree and mix well.
• Add the diced bell peppers to the pot and briefly fry.
• Add the beef stock and red wine, stir well and simmer the goulash at a low temperature for about 1.5 to 2 hours until the meat is tender. Stir occasionally and add more stock if needed.
• Season with salt and pepper.
2. Spaetzle (Swabian pasta):
• Mix the flour and salt in a bowl.
• Add the eggs and water and mix until smooth.
• Bring a large pot of salted water to the boil.
• Transfer the spaetzle dough to a wet cutting board, in batches, and scrape small pieces into the boiling water. The spaetzle are ready when they rise to the surface.
• Remove the spaetzle from the water with a slotted spoon and drain in a colander.
3. Serving suggestion:
• Place the pork goulash on plates and serve the freshly-cooked spaetzle as a side dish.
Recipes
Grandma let us take another look at her precious cookbook and shared these recipes with us.
Hearty beef roulade with classic filling, in a hearty gravy, served with Thuringian dumplings and red cabbage with apples
Ingredients for beef olive:
• 4 Rinderrouladen
• 4 Scheiben Speck
• 4 Gewürzgurken (mittelgroß)
• 1 Zwiebel, gewürfelt
• Senf
• Salz und Pfeffer
• 2 EL Öl
• 400 ml Rinderbrühe
• 200 ml Rotwein
• 2 Lorbeerblätter
• 4 Wacholderbeeren
Ingredients for the Thuringian dumplings:
• 8 Kartoffeln, mehligkochend
• 2 altbackene Brötchen
• 1 Zwiebel, gewürfelt
• 2 Eier
• Salz und Pfeffer
Ingredients for the red cabbage with apples:
• 1 kleiner Rotkohl
• 2 Äpfel, geschält, entkernt und gewürfelt
• 2 Zwiebeln, gewürfelt
• 2 EL Butter
• 2 EL Zucker
• 250 ml Rotwein
• 250 ml Apfelsaft
• 2 Lorbeerblätter
• Salz und Pfeffer
Anleitung:
1. Beef olive:
• Spread the beef olive roulade with mustard, and season with salt and pepper.
• Place a slice of bacon, a gherkin and some diced onion on each roulade.
• Roll up the roulades tightly and close with toothpicks.
• In einem großen Schmortopf das Öl erhitzen und die Rouladen von allen Seiten anbraten.
• Add the beef stock, red wine, bay leaves, and juniper berries.
• Cover and braise the roulades at a low temperature for about 1.5 to 2 hours until tender. Stir occasionally.
2. Thuringian dumplings:
• Boil the potatoes, peel them and press them through a potato ricer.
• Soak the stale bread rolls in water, squeeze well and crumble.
• Sauté the onions in a little bit of oil until translucent.
• Knead the mix of potatoes, onions, rolls, eggs, salt, and pepper and form dumplings.
• Cook the dumplings in boiling salted water for about 20-30 minutes.
3. Red cabbage with apples:
• Chop the red cabbage finely.
• Sauté the onions in butter, add the sugar and let it caramelise.
• Add the red cabbage, apples, red wine, apple juice, bay leaves, salt, and pepper.
• Mix well and simmer at a low temperature for about 1.5 hours until the red cabbage is soft.
4. Serving suggestion:
• Serve the beef olive with the Thuringian dumplings and red cabbage with apples on plates.
• Serve the gravy from the beef olive roulade pot as a side dish.
Where love, tradition and
taste are eternally united
In a world full of trends and culinary experiments, grandma's recipes remain a classic constant. They are full of our childhood memories, family history and feelings of safety. Grandma's recipes are a legacy of past generations, telling stories of the people, the old times, and the joys they experienced. This journey through "grandma's classics" celebrates their timeless relevance in a modern world and now available to experience in all participating kitchens.
English 
German