How to cook typical Bavarian dishes that are vegetarian or even vegan :-)

BAVegetARIAN cook book 

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1. Peel the potatoes and cook until soft. 2. Drain the cooked potatoes. 3. Put plenty of salted water into a second pot. 4. Press the warm potatoes into a large bowl using a potato press. Now you have to be quick: 5. Mix the potato mixture with eggs, egg yolk, potato starch, durum wheat semolina, salt and nutmeg. 6. Form dumplings that are not too large with wet hands. 7. Well, the salt water should no longer boil bubbling, let the dumplings brew in the hot water for about 15 minutes. The typical Bavarian dumplings are finished :-)

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400g flour 750ml milk A pinch of salt 3 eggs A dash of water Butter for baking

Spaetzle 3 eggs 125ml water (lukewarm) 1TL salt 250g flour (Type 480) pinch of nutmeg

Cheese Noodels 1kg spätzle 400ml cream 200g cheese 1/2 bunch of parsley, chopped salt &amp; pepper butter

You have to mix flour, milk, eggs, sugar and salt with the hand mixer to a smooth dough until bubbles appear. In the next step, you add a dash of water and mix everything together. Let sit for 30 minutes. The hotplate has to be set to the highest level and then you have to add butter. Last, bake the dough in a pan.

100kg potato 100g cucumber water 50g oil (sunfloweroil) 50 cider vinegar 4 gherkins 1/2 cucumber 1 small onion 2 TL mustard salt and pepper a little bit of sugar chives

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2800 g potatoes 500 g flour and a bit more for the working surface 8 small eggs 25 g salt maybe nutmeg 50 g butter sugar for sprinkling - optionally

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Step 4 Place the pretzels a little apart on a baking tray lined with baking paper and let the dough rise for another 15 minutes. Meanwhile, preheat the oven to 220°C top/bottom heat.

Step 5 In a large, shallow saucepan, add the water and bring to the boil, then add the baking soda. Take the pot off the stove. Then use a slotted spoon to dip the pretzels into the lye for about 30 seconds on each side, let them drain and then place them back on the baking sheet. Finally, sprinkle the pretzels with coarse salt if you like and then bake them in the oven for 20 minutes.

1. Cook the potatoes with skin, then put under cold water and peel them.

2. Cut them into pieces and put them into a bowl.

3. Cut the cucumber and onions into pieces, mix them with the potatoes.

5. Season it with pepper, salt and chives.

• 4 eggs • 125g flour • 125ml milk • 1 teaspoon of baking powder • 40g sugar • 4 tablespoons of butter • powdered sugar • 1 pinch of salt

Separate the eggs. Mix the egg yolks with the flour, the milk, the salt, the baking powder and the sugar. Stir to a smooth dough and let it rest for 10 minutes.

- 800 g apples - 200 ml water - 1 organic lemon - 2 tbsp sugar - 1 tsp vanilla sugar - 1/2 TL suitably

- 2 kg large potatoes - 2 eggs - 2 tsp salt - 4 tbsp potato flour - 10 tbsp oil - some sugar - some salt

Step1 Wash the pumpkin and cut into dices. Peel and dice potatoes, onions and garlic.

Step 2 Put butter in a pot and heat it , fry onions and garlic until there transparent. Add pumkin dices and potatoes. Braise 2-3 minutes and deglaze with vegetable broth. Let simmer for about 30 minutes and occasionally stir.

Step 3 Wash, dry and chop parsley. Mash the soup with a hand blender, add the cream, creme fraiche and season with pepper and salt. Serve with parsley.

-1 role flaky pastry - creme fraiche - 3 apples - almonds - 1 egg yolk - cinnamon and sugar - lemon

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1. Peel the apples, remove the core and cut into cubes. 2. Peel the zest from the organic lemon, use a vegetable peeler, squeeze the lemon. 3. Put the diced apples, lemon juice, lemon zest, 200 ml water, 2 cloves, 2 tbsp sugar, 1/2 tsp cinnaman and 1tsp vanilla sugar in a saucepan and simmer for about 15 minutes with the lid closed. 4. Remove the lemon zest and the cloves and mash finely with a hand blender.

3 dumplings from the day before 1 onion 3 eggs salt and pepper butter for frying

Stir eggwhites until fluffy a carefully mix it with the dough. 

Put 4 tablespoons butter in into the pan and bake the dough until it’s a crispy pancake. Turn the pancake around. Now cut or rip it into pieces and if you want, you can put powdered sugar on top. Serve with apple compote. Enjoy :-)

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Ingredients : 4 old rolls (from the day before) 150 ml milk 1teaspoon of sugar 1 pinch of cinnamon 3 eggs 1 tablespoons of oil

Instructions: 1. Cut the rolls into dices and heat the milk. Pour the heated milk over the cuttend roll. 2. Mix sugar, cinnamon and eggs mix and let it rest for some minutes. 3. Heat the oil in a pan and add the rolls. 4. Fry until golden brown.

1 kg potatoes 2 eggs 1 egg yolk 50 grams durum wheat semolina 50 grams potato starch 1 pinch of salt 1 pinch of nutmeg

Fry the diced onion in a little butter until translucent. Deglaze with the cream, add the chopped parsley and season with salt and pepper. Bring to a boil, then add half of the cheese and mix well. Fold in the spaetzle. Pour the mixture into a greased casserole dish and sprinkle with the remaining cheese. Bake at 200 °C top/bottom heat for approx. 20 minutes until the desired browning is achieved.

instructions: - preheat baking oven onto 175 degrees hot air - roll up flaky pastry - peel the apples and mix with the almonds, creme fraiche, cinnamon and sugar - distribute onto the flaky pastry - roll up until it looks like a strudel - put the applestrudel onto a griddle and put it into the oven

Step 1 First you prepare the pre-dough. To do this, crumble the yeast and mix it with 2 tablespoons of flour, 1 teaspoon of sugar and 3 tablespoons of lukewarm milk in a bowl. Cover the mixture with a cloth and let it rise at a warm place for 20 minutes. If you use homemade yeast, it is best to leave the pre-dough rest over night.

Step 2 Melt the butter and let it cool. Place the remaining flour in a bowl, form a well and then pour the pre-dough into it. Gradually add the remaining milk, 150 ml water, the butter and the salt while kneading until a smooth yeast dough forms. Cover this dough with a cloth and let it rise at a warm place for 30 minutes until the dough has about doubled in size.

Step 3 Knead the dough vigorously again and form pretzels, sticks or rolls as you wish, optionally also in mini format. For classic pretzels, you first form a roll, which you then divide into 10 equal pieces. Roll these pieces into thin rolls about 12 inches (30 cm) long, very thin on the outside and slightly thicker in the middle. Form a pretzel out of it: grab the ends of the roll, fold them over each other and press them lightly on the “belly” of the pretzel.

5. Then degrease on kitchen paper. The amount of dough makes about 16 potato pancakes. 6. Serve the homemade potato pancakes with the homemade applesauce. Serve with sugar and salt. Enjoy!

1. Peel the onions, dice roughly and mash with a hand blender. 2. Peel, wash and grate the potatoes. 3. Mix grated potatoes with onion purée, 2 tsp salt, 2 eggs and 3-4 tbsp potato flour to form a dough and chill for half an hour. 4. Heat the oil in a pan and use a ladle to add 3 fritters to the hot oil, flatten them a little and fry on both sides until golden brown.

1) Cut the dumplings into thin slices. 2) Cut the onions into small pieces. 3) Crack and whisk the eggs. 4) Heat a piece of butter in a pan. 5) When the butter is hot enough, add the onions and dumplings. 6) Fry everything together over low heat for about 5 minutes. 7) Add the eggs and let them set. 8) Season everything with salt and pepper.

( 40 g sugar ) Sorry, in the video I said 400 g sugar, but you only need 40 g sugar.

1.For the spaetzle dough , mix the eggs, water, salt and nutmeg with a wooden spoon and gradually work into the flour.

2. Beat by hand with a wooden spoon until the dough is smooth. It must be firm but slighty flowing. If the dough is too thin, add some flour.

3. Then slice the spaetzle with the help of a spaetzle press or ricer into plenty of boiling water and remove after about 2-4 minutes. Remove from water with a slotted spoon.

4. If you don't use the spatzle immediatley, rinse with cold water and drain. If you fry the spaetzle immediately in a pan with butter, it is not necessary.

Ingredients for the dough: 1 cube (42g) fresh yeast 150 ml water 150 ml milk 500 mg flour 1 tsp salt 1 tsp sugar 50 mg butter pretzel salt of your choice Ingredients for the lye: 1l water 4 tbsp cooking soda

1. Wash the potatoes. 2. Cook them in a pot (on point) - fork test. 3. Press the warm potatoes through a press. 4. Chill for 1 hour. 5. Mix the eggs, flour and salt with the potatoes. 6. Form long finger-thick rolls 7. Preheat the oven to 180 degrees. 8. Place the rolls on a greased baking sheet. 9. After 35 minutes, when the rolls are slightly brown, they are brushed with melted butter and sprinkled with sugar. 10. Apple sauce tastes fantastic with them.

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