Cook Book Club March: Das Schmeckt!

Thistles and Kiwis

So…my original plan for this month’s cook book club (theme: we often refer to our favourites, but this month, let’s look at something new. I’m talking about a cuisine or recipe you haven’t tried before, or a cookbook (either on your shelf or from the library) published no earlier than 2025, perhaps a new-to-you recipe website) was to look for something online that would suit were we would be in Germany. Because of the change to our travel plans, I thought it wise to prepare something before we left as an insurance plan, but it turned out that wasn’t necessary.

I was in the supermarket here in Hamburg and spotted a recipe magazine which I picked up, really just to browse and found something that a) I could cook with the limited range of things in the kitchen of the rented mini apartment, b) would not mean buying a whole pantry of ingredients and c) involved a seasonal vegetable. This last item was in fact the kohlrabi, with a whole section devoted to said vegetable in the magazine. Actually, I’ve notice it a lot more in New Zealand recently, so quite nice to have a few ideas to think about.

So, before we go any further, I did German at school (to Higher level to those of you who understand the Scottish education system of yesteryear). This was not yesterday, but things do stick a bit. I am also used to reading recipes in Swedish and Danish, so thought why not give this a go. I did have to look up a couple of things (schmelzkase for example which is a cream cheese that melts – I kind of guessed that anyway) and what sort of potatoes they specified (nothing fancy). I also substituted this ham instead of pork filet as easier to find and to be honest, use.

I cut the recipe in half, as I was making it for just the two of us. Heat up the oven to 180C (160C fan). Mix together the cream cheese (200g in the recipe, I use 100g – same applies throughout), 250g cream and 50 ml water and pour into a gratin dish. Add seasoning – nutmeg, paprika, salt and pepper.

Slice the potatoes (800g) and kohlrabi (depends on the size – I used half the one I had) into 1.5 cm slices. Finely chop an onion and add all the vegetables and chopped up ham to the cream mixture. Give it a good stir and cook for about 50-55 minutes (this worked exactly for me with the fan oven). Let sit for 5 minutes and serve. We had a rocket and tomato salad with it.

Verdict? Very good and very rich – you really need a crisp salad with it like we did. I halved the recipe but there was some left over which I will have for Thursday’s lunch. Oh and I forgot to put in the onion…but I would lightly fry it first to be honest if I was going to add it.

Make again? Yes.

So that is me for March!

Thanks again to Jo of Brookford Kitchen Diaries for hosting the cook book challenge. Next theme: 15 April – It’s autumn here in Australia, and by now the humidity (and the cane toads) should be gone and the evening temps beginning to cool. Of course, on the other side of the world, it’s spring. Wherever you are, let’s celebrate the season. We will still be in Germany then so let’s see what I can come up with!

Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer and good food. Thistles and Kiwis can be found on Facebook and Instagram @thistlesandkiwis

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Published by Thistles and Kiwis

Loves summer, sunshine and cats. Beginner gardener, likes eating, cooking and reading about food

31 Comments

  1. Well done! Looks good and nourishing. Growing up in a German Canadian household, we ate a lot of kohlrabi dishes. Mom grew them in her garden, and they produced a lot. I love the name of the magazine.

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  2. Interesting! It looks delicious but I could never make it as Mick can’t tolerate cheese. Sad face! What kind of taste does kohlrabi have- onion or more cabbagey? xx

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  3. Dass sollte mal wirklich gut schmecken . . . I LOVE kohlrabi not often available in semi-rural NSW ! Love to see the packaging of your purchases . . . it’s been a long while since I last had the chance to be in a German shop . . . 🙂 !

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  7. I have always had a block against Kholrabi – a bit like you and beetroot – but this post gives me hope that it is a vegetable worth trying out when next I see one 🙂

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  8. I first came across kohlrabi aged 14 when I did an exchange with a German girl. I can’t remember seeing it much here though. I took German A level – I can just about get by these days with the important things like ordering beer and coffee! I also find it quite handy when we go to Amsterdam because I can sort of understand the written word by comparing Dutch to German.

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  9. I grew up eating it raw & neither my mother nor I ever really worked to discover a cooked option. I will try this next fall when I need to harvest all 20 of the remaining ones at once. Great job in a foreign country truly cooking like a local.

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  11. I’m not even sure I’ve eaten kohlrabi before (surely, I must have!) let alone cooked with it, but this looks fantastic. Thank you for linking up from your German kitchen.

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  14. Mu mum used to grow kohlrabi and we never enjoyed it as kids, which makes me think it was how she cooked it, not the kohlrabi itself. I learned German for five years at high school too and I was impressed with how much came back to me when we went to Germany.

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