I’ve really enjoyed visiting German over the years, but I don’t think that many people realise how delicious German food is. As the year rolls in to the autumn and Late September and October comes around. We decided to celebrate Oktoberfest at home this year.

Although there are lots of different German dishes, Looking online these seem to be the more traditional. Of course don’t forget to buy German beer to drink with your meal. You can buy the Sauerkraut in most large supermarkets if you haven’t already made it.

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Schnitzel
Serves 4

Ingredients

4 x Thin cut turkey steaks – £3.76
1 x egg – 15p
Handful of plain flour
4 slices of bread made into bread crumbs – 5p
Oil for shallow frying – 30p

These prices are an estimate and total £4.71

Method

Heat oven to 200°C or Gas mark 6.

Make your bread crumbs if you don’t have any already in the freezer. Then lay them out on a large tray.

Beat an egg with some salt and pepper and pour in to a shallow bowl.

Put the flour in to another shallow bowl.

Firstly dip the turkey steaks in to the flour then the egg mixture then the bread crumbs.

Fry each steak for a few minutes on each side on a medium heat until golden and crispy, putting them in to the oven to keep warm between each one.

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Make Your Own Sauerkraut

Ingredients

1 large head green cabbage – 77p
1 tablespoon sea salt
Water

Method

Cut the cabbage in half and slice finely.

Put half the sliced cabbage in a bowl and add 1/2 Tablespoon sea salt.

Using your hands, begin squeezing the cabbage. You want the cabbage to begin breaking down. It will appear that the cabbage is starting to wilt.

Add the other half of the cabbage and 1/2 Tablespoon sea salt. Continue squeezing the cabbage until the leaves are wilted and moisture begins to drip off the cabbage.

When a briny liquid has been achieved, pack the cabbage into a clean Mason jar. Push the cabbage down hard to remove most of the extra space.

Add something heavy inside the larger jar on top of the cabbage. This will help weight the cabbage down.

If your cabbage contained enough moisture, you should have liquid covering the cabbage completely. This is essential because you want to submerge the cabbage in brine (for the anaerobic environment).

If there is not enough liquid, add some salt water until the cabbage is completely submerged. To do this, mix 1 cup of water with 1 teaspoon sea salt.

Cover the uncapped mason jar with a kitchen towel and set in location at room temperature, out of direct sunlight.

For the first few days, check on the cabbage and add extra liquid to keep the cabbage submerged. A bit of white foaminess is normal. You will notice the cabbage lose its bright green colour as well. Do not dismay! However, be on the lookout for anything that looks discoloured or mouldy.

Taste your sauerkraut after about a week. It will probably taste a bit tangy but will need more time. The length of time will vary depending on the ambient temperature.

When finished, store covered in the refrigerator.

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Authentic German Potato Salad
Recipe by Angela Louise Miller

Ingredients

3 cups diced peeled potatoes – 30p
4 slices bacon – 50p
1 small onion, diced – 10p
1/4 cup white vinegar – 20p
2 tablespoons water
1 tablespoon white sugar – 2p
1 teaspoon salt
1 tablespoon chopped fresh parsley -10p
Grinding of black pepper

These prices are an estimate and total £1.22

Method

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large deep frying pan over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned.

Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley.

Crumble in half of the bacon. Heat through, then transfer to a serving dish.

Crumble the remaining bacon over the top, and serve warm.

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Red Cabbage

Ingredients

1 Red cabbage – 80p
1 red onions – 10p
1 apple – 20p
Tablespoon sugar
Good splash red wine – 5p
Good splash apple juice – 5p
2 Tablespoons of Balsamic vinegar – 5p
Salt and pepper

These prices are an estimate and total £1.25

Method

Using a large sauce pan, melt the butter over medium heat then add the sliced onions and apple then cook for 10 minutes until softened.

Next add the cabbage and all the other ingredients.

Simmer for 30 minutes and season to taste

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Baked skinny fries
Recipe by BBC Good Food

Ingredients

1 tablespoon vegetable oil – 2p
2 teaspoons fine cornmeal or polenta – 10p
1/2 teaspoon paprika – 2p
2 large potato, cut into 1cm thick chips – 50p

These prices are an estimate and total 64p

Heat oven to 200°C or Gas mark 6. Pour the oil onto a baking tray and put in the oven for a few minutes.

Mix the cornmeal or polenta and paprika together and season.

Toss the chips in the mix, then tip onto the tray. Shake well, then cook for 30-40 minutes, shaking halfway through, until crisp and golden.

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Buttery Soft Pretzels
Recipe by Christa Rose

Ingredients

4 teaspoons active dry yeast – 14p
1 teaspoon white sugar – 2p
1 1/4 cups warm water
5 cups all-purpose flour – 30p
1/2 cup white sugar – 30p
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda – 10p
1/4 cup flaked sea salt, for topping – 5p
4 cups hot water

These prices are an estimate and total 91p

Method

In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture.

Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 230°C

Grease 2 baking sheets.

In a large bowl, dissolve baking soda in 4 cups hot water; set aside.

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.

Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets.

Sprinkle with the flaked sea salt.

Bake in preheated oven until browned, about 8 minutes.

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German Beer & Cheese Soup
Adapted recipe by The Wanderlust kitchen

Ingredients

4 Tablespoons unsalted butter – 40p
1 carrot, finely chopped – 10p
1 large yellow onion, diced – 10p
2 cloves peeled garlic, crushed – 5p
1/4 cup plain flour – 10p
1 cup milk – 20p
16 ounces beer – 40p
1 Tablespoon Dijon mustard – 5p
10 ounces strong cheddar, grated – 50p
Salt & Pepper

These prices are an estimate and total £2.10

Method

Firstly get all your ingredients weighed out, then melt the butter in a large pan over medium heat. Add the carrot, onion, and garlic; sauté 10 minutes.

Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.

Slowly pour the milk into flour, whisking constantly until combined.

Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.

Simmer on low heat for 10 minutes until thick.

Remove from heat and whisk in the cheese a handful at a time. Season to taste.

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Apple and pecan strudel with cinnamon
Recipe by Jamie Oliver

Ingredients

4-5 small sweet eating apples – 80p
1/2 lemon, juice of – 20p
80g butter – 40p
4 sheets filo pastry – 80p
150g pecan nuts, chopped -£1.50
Ground cinnamon – 2p
150g dark brown sugar – 40p
60g caster sugar – 10p
1 handful dried cranberries – 60p
Double cream to serve – 60p

These prices are an estimate and total £4.42

Method

Preheat the oven to 180°C or Gas mark 4.

Peel and slice the apples thinly, and put them in a bowl of cold water with a little lemon juice to stop them going brown.

Melt the butter in a small saucepan over a low heat and keep warm.

Carefully cut the filo pasty into 30 x 50cm sheets with a knife. Mix the pecans, cinnamon and dark brown sugar together.

Lay the first sheet of filo pasty on a clean tea towel on your work surface and brush with melted butter.

Sprinkle over a third of the pecan mixture. Lay another sheet of filo pastry on top, brush with butter and sprinkle again with a third of the pecan mixture. Repeat with the third sheet and top everything with the fourth sheet.

Drain your apples well and toss with the caster sugar and drained cranberries.

Spread them out along one edge of the top sheet of filo pastry. Brush the opposite edge with a little water.

Starting at the edge with the apple mixture on, gently lift the edge of the tea towel and use it to help you roll the pastry up lengthways like a Swiss roll – the apples will end up at the centre. Once it’s all rolled up, press your strudel together gently.

Place it on a baking try and bake in the preheated oven for about 20 minutes or until golden brown. Serve with some double cream or custard.

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