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Better a good neighbour… the top 3 recipes from Germany

According to the famous Dutch proverb it’s “better a good neighbour than a distant friend”. Whether this still holds true today remains to be seen, as thanks to the Internet, many Dutch emigrants now find it incredibly easy to keep in touch with family and friends. Nevertheless, it’s always good to stay on amicable terms with your neighbours, even if it is only to borrow the occasional cup of milk or sugar! With that in mind, we’ve compiled the top three recipes from Germany – that friendly neighbour to the East of the Netherlands.

popular German recipes

Currywurst (Bratwurst in curry sauce)


8 bratwurst sausages
2 onions
1 tablespoon of tomato puree
2 tablespoons of olive oil
250 grams of ketchup
3 tablespoons of balsamic vinegar
2 tablespoons of honey
½ tablespoon of ketjap manis
1 teaspoon of chilli powder
2 tablespoons of curry powder


First grill or fry the sausages. Meanwhile, finely chop the onions and then gently fry in a little olive oil until transparent. Next add in the tomato puree, ketchup, honey and balsamic vinegar, pour in a small amount of water, and then leave the sauce to thoroughly cook. Now add in the ketjap manis, chilli powder, curry powder and a small amount of water, before stirring thoroughly. Once ready, slice the German sausages and add to the sauce. Finally, serve the sausage curry with fries and a fresh, crisp salad.

Kartoffelsuppe (potato soup)


1 onion
1 leek
4 sticks of celery
350 grams of potatoes
100 grams of ham (cut into thick slices)
1 tablespoon of olive oil
A stock cube (for 0.5 litres)
4 leaves of white cabbage
2 tablespoons of sour cream


First peel and dice the potatoes. Next finely slice the onion, cut the leek into rings, cut the celery into small pieces and dice the ham. Now heat the olive oil in a large saucepan and fry the diced ham, together with the leek and onion. Add in the celery, potato, stock cube and 0.5 litres of water, and then leave the soup to gently simmer on a low heat for 15 minutes. Meanwhile, finely slice the cabbage leaves, add to the pan and cook for a few minutes more. Lastly, season the soup with nutmeg and serve each bowl topped with a generous spoonful of sour cream.

Zwiebelkuchen (onion tart)


25 grams of yeast
250 ml of lukewarm milk
A small amount of sugar
A pinch of salt
375 grams of flour
60 grams of margarine
5 eggs
1 kilo of onions
150 grams of diced bacon
500 grams of sour cream
Freshly ground pepper
Fresh nutmeg


First crumble the yeast into the lukewarm milk, stir in a little sugar and flour, cover and then leave to rise in a warm place for about 10 minutes. Next place the raised dough, the remaining flour, salt, margarine and 1 egg into a mixing bowl, and thoroughly knead. Now cover the dough and leave to rise in a warm place for another 20 minutes. Meanwhile, preheat your oven to 220 C. Next cut the onions into rings and fry in a pan, together with the bacon. Season the onion and bacon mixture with pepper, cumin and nutmeg. Once risen, roll the dough out using a rolling pin, place in a greased baking tin (making a slightly raised edge), and carefully spoon in your onion and bacon mixture. Next beat the remaining 4 eggs together with the sour cream and pour this over the bacon and onion. Finally, pop the baking tin into the oven and bake the zwiebelkuchen for about 40 minutes, or until golden brown.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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