Hi there! I love hearing from readers and I always respond.
If you have a question or feedback about a recipe you see here on my blog, please leave a comment at the end of the post so other readers can read it too!I will answer it there.
If you have any other questions you can contact me at: julia at platedcravings.com
Collaborations, Advertising & Inquiries:
julia @ platedcravings dot com
USE OF IMAGES FOR ROUNDUPS
Everything you see on this site, platedcravings.com, is copyrighted and owned by me, Julia, the owner of this site. If you steal my content, I will take further action!
However, you can use my images and content as long as it is within my policy outlined below.
POLICY: USE OF RECIPES AND PHOTOS
1. You can use one photo per recipe
2. For each photo, link back to the recipe on my site
3. For each photo, reference my blog and link back to my homepage
If you would like to share my content any other way, please contact me. Specifically, I do not give permission to share my content where the ingredients or recipe directions are provided, except in very limited circumstances. And I never give permission to use my photos + ingredients + directions.
If you follow my policy, there is no need to contact me to request permission!
– Julia
Norbert Heuser says
how Can I download a recipe? best regards Norbert
Julia Foerster says
You can use the print button in the recipe card and save it as a pdf.
Wanda Beck says
I grew up in Germany and really jumped the gun on this recipe. I haven’t cooked the German potatoes yet but here’s what I got. Waking up to cravings of this salad I cut up potatoes and used all the ingredients listed, mixed them and poured over cut potatoes. I’m going to have to let them hang out until it’s time for Supper. I hope they turn out. I will keep you posted.
Jocko says
Loved the recipe.. I did an earlier very positive comment about the Instant Pot recipe.
Just wondering what adjustment would have to be made to convert it to slow-cooker recipe. I have friends that loved the flavors and wanted the recipe but they do not have an Instant Pot.
Cindy says
Hi Julia – tried Spaetzle for the first time recently (must admit store bought), and then found your recipe for cheese spaetzle, which I’m making tonight, but just realized that it calls for 1/2 your homemade recipe for the pasta portion. Neither recipe specifies how much this actually is, so I’m going to guess, but would love to know the official true amount to use for next time. Thanks
Brenda says
Julia I’m looking for a recipe they called swank bratten , I used to buy it at the local butchers in downtown spangdahlem..it was a thick cut of pork marinated in???? And u cooked it and made an ABSOLUTE DELICIOUS SANDWICH….God I miss that… Any recipes for it?
Julia Foerster says
Do you mean Schwenkbraten? From your description, it sounds a lot like it! I don’t have a recipe for it, but you should find it if you search for Schwenkbraten on Google.
Tom Kaiser says
Good Morning:
Writing to you today regarding your White Bread Recipe. You stated to Not use oil sprays. Use a towel to wipe oil on the pan. What is the reason to not use spray?
Wiping the pan with canola oil or spray canola seems the same to me. I am going to make this bread recipe. Enjoy your site and read it every time you post.
Thank you for your reply:
Tom Kaiser
Julia Foerster says
Tom, I don’t recommend using oil spray like pam in baking pans because the additives in the spray ruin the pan over time but you can use a pure oil spray that only contains oil and no other ingredients.
Bailey says
Hi Julia, Happy New Year. I was on pinterest and saw your lovely raspberry swirl pound cake but I went the website and I cannot find it.
Julia Foerster says
Happy New Year, Bailey! Here is the link to the recipe: Raspberry Swirl Pound Cake
R Reed says
Hi Julia
Do you have a recipe for sauerkraut. If we warm it from the tin or packet it is very tart.. I’ve also rinsed it but doesn’t make much difference. We like it with mashed potatoes mustard and German sausage.
I don’t want to destroy the goodness by over cooking it…
Regards Rhonda
Julia Foerster says
Hi Rhonda, I don’t have a recipe for making sauerkraut from scratch but you could try adding some apple juice to the sauerkraut while it warms up.
Linda says
Hi R Reed,
Saurkraut is a very long process of “pickling.” Buy kraut that comes in a glass jar vs a can. There will be more juice, & it taste better. When you cook it, put the jar kraut in a pot, add about 1-1 1/2 c water, and simmer a long time. I simmer for about an hour. The harsh taste will go away. (I usually add some diced onion, & if you have it a little bacon drippings or ham fat)
Robyn Jones says
my mom made this every summer from the bumper crops from dads garden. the sauce was a bit thicker because she lightly salted the cukes and let them drain some of the water out before adding sour cream sauce. have you ever put them on top of a baked potato? Super yum. If I could only eat one thing for the rest of my life that would be it. thanks for sharing.
Dianna Kruszewski says
Julia , I would like to say .. good job on your post of Bavaria recipes ! I am living in Bavaria ,and as you know we have recipes you won’t find in other parts of Germany. I am here almost 7 years now , I married a Bavarian man, and these recipes would have been very helpful if I wouldn’t have found them years ago ! It would have saved me a lot of translating , it’s still a work in progress here,, lol. You did a great job with the recipes .. bravo ! Please continue to post so people can enjoy the taste of Bavaria ! My new project is to learn Polish cooking , as you can see from my last name , half of my husbands family is Polish … also wonderful food ! Good luck and happy posting .. I sure will continue to follow you !
Rex says
Where is the V slicer sold? Bought one @ LA County Fair 30 yrs ago. Now showing wear. Most other Mandolins & mechanical slicers don’t compare.
Where, & how much.?
Julia says
I bought mine on amazon. There is a link above the recipe card for the exact model I use. Be careful, it is really super sharp!
Patti Carter says
Hi Julia, I have been trying to find an authentic German recipe for meat loaf. I took my son to his favorite German Restaurant for his birthday and he loved their meatloaf. Can you be of any help with a recipe.
Charlotte Combess says
OH, while I am at it, Oma used to make like a pancake type dough and put jelly in it and roll them up. We would eat them on Fridays, bc as you know they never ate meat on Fridays. lol So if you know what I am talking about, that would be a great recipe to have again too! and some big dumplins like. Karnuddle….maybe?
Julia says
The pancakes sound like German Pfannkuchen. Here is a recipe:
3 cups all-purpose flour
3 cups milk
Pinch of salt
3 large eggs
Whisk together until the batter gets a few air bubbles on the surface. Refrigerate batter for 30 minutes. Then add a little bit of sparkling water to the batter and whisk again.
Heat 1 Tbsp in a medium pan over medium-high heat. Fry pancakes on one side until golden brown then flip.
And the big dumplings, do you mean Knödel or Klöße perhaps? Those are made from potatoes, I’m planning to post a recipe for them in the next few weeks.
Charlotte Combess says
Hi, I am so glad I found your blog! I have found two Christmas cookies my mom and Oma used to make for Christmas. the coconut Macaroons (without the chocolate) and the Vanillekipferl. I am still looking for some, when Mom died the recipes were all in german and we had no one to translate them. In 2000 I lost them all in a house fire. On that mom and Oma made was almost like a butter cookie only different and it was two layers. the top one had a hole in it and there was a teaspoon of jelly on the large cookie and a smaller cookie placed on top. Do you know what I am talking about, or by chance have that recipe? I have no idea what they are called.
Thank you for your blog and all the great recipes. My mom passed away 25 years ago from cancer and Oma died in 88.
I look forward to hearing from you!
Julia says
Hi Charlotte, so nice to hear from you! I’m so sorry about the house fire, so sad. The cookies you’re describing sound like Spitzbuben, I don’t have a recipe on my site for them yet but here is a recipe that’s from a famous German bakery: https://www.saveur.com/article/Recipes/Raspberry-Jam-Sandwich-Cookies A similar cookie are Linzer Cookies but they’re made with almond flour. I hope that helps! And please don’t hesitate to write me if you need any other German recipes, I’m happy to help! My mother-in-law and my grandmothers have a big collection of old German recipes. – Julia
Randy Compean says
Hi Julia-
Santa was good to me and also brought me an Instant Pot so keep the IP recipes coming. I will be trying the Chili recipe this weekend. I have already made the cheddar potato soup recipe from the recipe book that came with the IP and it is fabulous! After the Chili is the Irish stew. I agree with you that the Instant Pot is so easy and clean (for the kitchen). Thank you.
Julia says
So happy you like your Instant Pot, Randy! Hope you like the Chili as much as my family does. I have many more Instant Pot Recipes planned for this year! – Julia
Doris says
Hi Julia! My parents are German ,and l have learned much from Mama. But l still don’t have her recipe forspritz cookies,the ones with the ground almonds. I remember we’d boll the nuts,Perl them and grind them . . I don’t have a spritz cookie press. Do you have recommendations for away to bake them without it ?and a recipe !bitte? Vielen Dank!
Barbara says
Hi Julia,
love you recipes!
I’m looking for Bienenstich to bake, any good original recipe for it?
Thanks you.
Wishing you and Peter a wonderful Christmas
Hyppy. Chyc says
I’m a little disappointed that I’m searching and searching but can’t seem to find recipes for an authentic Black Forest Cake…I spent a little time as an Army wife at Babenhausen ( I hear its now closed), anyways…can u hook me up with u good (alcoholic) recipe? Please?
Julia says
Oh no, I’m sorry, a Black Forest Cake has been on my list for quite some time. It will probably be published in December but for now, I can recommend this authentic recipe from Natasha’s Kitchen: https://natashaskitchen.com/2015/06/05/black-forest-cake-recipe/ Let me know if you need any other German recipes, I’m happy to help! – Julia
Mary says
Do you know if these nutella cookies can be frozen