Carrot butter and wiesloch spelt herb rolls

We present here recipes of the countrywomen from the Wiesloch region.

Carrot butter and wiesloch spelt herb rolls

Evelyne Sauer has prepared a recipe from her old home in Bavaria for the RNZ series: Krustenbraten vom Wammerl, i.e. pork belly. Photo: Lisa Wieser

From Lisa Wieser

Wiesloch region. Evelyne Sauer from Munich has it "quite a long time ago" moved from Bavaria to Dielheim. The reason? "It was love!" Although she has adopted Baden words over the years, her dialect from Bavarian is unmistakable.

Evelyne Sauer loves a good kitchen and since she lives in Dielheim, she and her husband have become self-suppliers due to their large garden. In the past, she remembers, they even kept a little pig in the yard. Today it’s just chickens: the fresh eggs are shared immediately in the family. She likes to cook for larger family groups, and she also participates in the senior citizens’ cook-off at the Catholic church in Dielheim.

Carrot butter and wiesloch spelt herb rolls

Evelyne Sauer from Dielheim. Photo: L.Wieser

She has also been active in the countrywomen for a long time, but many meetings and events had to be canceled there as well due to the pandemic. Evelyne Sauer misses the contacts, the commitment and also the rhythm that comes with a social life. What she thinks about Corona? "It will keep us busy for a long time", she says. "Therefore, everyone must decide for themselves what is good in common life, what is not, and live according to it".

She worries a lot about her children and Ketel (grandchildren), and wants them all to be well. Every day she is active in the house and yard, likes to read especially in the winter months and pays attention to the health of which she "favors is. Regular yoga is just as much a part of it as cycling or going for walks. For the RNZ series, she has taken a recipe from Bavaria: Krustenbraten vom Wammerl. Even in the courtyard in front of the house, there is the smell of homey roasting coming from the open kitchen window. The roast, to which she serves coleslaw and bread dumplings, actually tastes like a poem and is a real soul warmer. A quarter of a glass of wine goes with the meal, especially if it comes from the house’s own vineyard.

Roast of the wammerl with the crust

for 4 to 6 people


  • 500 grams of veal bones, alternatively pork bones
  • 1.5 – 2 kilograms of "Wammerl" (pork belly or crusted pork, deboned by the butcher)
  • 2 tablespoons of oil
  • Salt
  • 700 milliliters of vegetable broth
  • 300 grams of shallots
  • 2 carrots
  • 200 grams of celery
  • 1 teaspoon powdered sugar
  • 125 milliliters of malt beer
  • 1 teaspoon tomato paste
  • 2 slices of fresh ginger
  • 1 clove of garlic
  • 2 bay leaves
  • ½ teaspoon of caraway seeds
  • ½ teaspoon marjoram
  • Black pepper

Preparation: Preheat the oven to 200 degrees. Wash the bones, chop them, spread them on the baking tray and roast them for about an hour on all sides. Remove from oven, drain on paper towels and reduce heat to 150 degrees.

Salt the meat, heat the oil in a roasting pan and sear the wammerl over medium heat. Deglaze with vegetable broth, turn the wammerl with the rind side down, add the roasted bones and roast in the oven without a lid for about an hour.

Wash and chop the vegetables. After an hour, remove the roast from the oven, place the meat on a board and cut strips into the rind 1.5 cm apart. Drain and store the broth.

Heat the roaster on the stove at medium temperature, dust with powdered sugar, let it caramelize and deglaze with malt beer. Add tomato paste, mix everything and boil down until creamy.

Then add the chopped vegetables and deglaze with the broth.

Put the meat with the rind upwards on the vegetable bed, close the roaster with the lid and let it stew for about 1,5 to 2 hours.

20 minutes before the end of the braising time add chopped garlic, ginger, bay leaves, cumin and marjoram. For a really rich crust, you can turn on the top or grill setting at the end if needed.

Slice the finished roast and keep warm. Remove the bay leaf and season the gravy with salt and pepper. Serve the sauce with the vegetables or pureed with the meat.

Evelyne Sauer likes to serve it with bread dumplings and cabbage salad.

Update: Monday, 31. January 2022, 19.26 o’clock

Carrot butter and wiesloch spelt herb rolls

Ursula Trentinaglia of the countrywomen’s association Muhlhausen presents carrot butter and Wieslocher spelt-herb rolls. Photo: Lisa Wieser

Carrot butter and Wiesloch spelt-herb rolls

By Lisa Wieser

Wiesloch region. Ursula Trentinaglia grew up in the Rotenberg castle and is one of the founding members of the local rural women’s association of Muhlhausen. For many years her mother cooked at the castle as a hostel mother for teenagers. She remembers well that there was a big herb garden there. For Ursula Trentinaglia it was therefore natural to train as a home economics manager herself, followed later by further training as a "certified course manager and consultant" followed by.

Carrot butter and wiesloch spelt herb rolls

Ursula Trentinaglia. Photo: L.Wieser

For many years, she has been a speaker at the Landfrauenverband (rural women’s association) and has given lectures and workshops on various topics, including health, nutrition and culinary journeys, at local associations. She is an ambassador for agricultural products, on the road with tasting events at food retailers and trade shows, and advises consumers about food from Baden-Wurttemberg and the region.

In her spare time, Ursula Trentinaglia collects old cookbooks. The oldest is from 1900. "It is incredibly interesting what dishes there were in the past and with what ingredients – often with a lot of eggs and sugar – were cooked and baked", she says. She likes to go out into nature and is daily in her large garden with Mediterranean herbs below the castle.

Carrot butter and Wiesloch spelt herb roll (for 4 people)

Ingredients carrot butter:

250 grams of butter

herb salt and black pepper

1 teaspoon vegetable stock powder

80 grams of spring onions, fresh chives, basil or fresh dill

300 grams of carrots

100 grams of tomato paste from a jar (health food store)

Preparation: Stir butter until soft and season with herb salt. Wash the organic lemon and grate the peel with a grater. Grate carrots very finely, squeeze the juice by hand and collect it in a jar. Wash the spring onions, chives and the other fresh herbs, sort them, put a few stems or leaves aside and chop the rest. Mix herbs, carrots, tomato paste and lemon peel with the soft butter and season with vegetable stock powder, salt and pepper. Decorate with fresh herbs. Do not forget to drink the fresh carrot juice. The carrot butter can be frozen or keeps cool for two days.

Ingredients spelt herb rolls:

500 grams of self-ground spelt grain or 500 grams of spelt flour type 630

350 milliliters of lukewarm water

1-2 tablespoons of apple cider vinegar

140 grams of low-fat quark

2 teaspoons salt

60 grams of pumpkin seeds

60 grams of sunflower seeds

60 grams of garden or wild herbs


Dissolve yeast in honey, finely chop pumpkin and sunflower seeds. Wash and chop the wild herbs. Mix flour with lukewarm water, the dissolved yeast, apple cider vinegar and cottage cheese. Knead well, fold in nuts and wild herbs, knead everything well and let the dough rest for 15 minutes. Knead the dough again briefly and form rolls with two tablespoons and place them on the baking tray. Put the baking tray in the cold oven, heat the oven to 200 degrees and bake for about 30 minutes.

Update: Sunday, 30. January 2022, 19.28 o’clock

Strong soup with potatoes and spaetzle

Carrot butter and wiesloch spelt herb rolls

"Omas Verheiratete", also known as "Gaisburger Marsch" in Swabian, can only be recommended by Claudia Wolf of the Muhlhausen countrywomen. Photo: Lisa Wieser

Wiesloch region. Claudia Wolf from Tairnbach worked as a dental assistant in a practice in Heidelberg, is a founding member of the local rural women’s association in Muhlhausen and is responsible for the cash register there. She lives with her husband in a multigenerational house with children and many grandchildren.

Whether snail noodles, handmade spaetzle, stews or other, in her large kitchen she prepares every time a "huge amount" to. Part of family life is a regular meal together, which everyone always looks forward to – especially when it’s Grandma’s "married" meal gives.

Carrot butter and wiesloch spelt herb rolls

Claudia Wolf from Tairnbach. Photo: Lisa Wieser

Together with her husband she loves to ride her bike, in a year she can easily cover more than 7000 kilometers. Some time ago, the two of them bought e-bikes and, with electric power, even rode to Budapest and Venice. They like to remember how they sailed down all the rivers in Germany in their entire length. Despite her travels, Claudia Wolf loves the countryside and would never want to move to the city.

Grannies married


  • 3 liters of strong organic beef broth
  • 1 bunch of parsley
  • 4 carrots
  • 1 slice of celery
  • 1 stick of leek
  • 1 kilo potatoes
  • Vegetable broth to cook the potatoes
  • 250 grams of dried meat (for vegetarian dish simply omit)
  • Salt and pepper
  • Nutmeg
  • 2 large onions
  • clarified butter

Ingredients spaetzle dough :

  • 500 grams of spelt flour type 630
  • 5 large eggs
  • Salt
  • 200 milliliters of mineral water

Peel the potatoes and cut them into cubes. Mix the ingredients for the spaetzle into a smooth dough and let it rest. Wash, peel and chop the carrots. Peel and chop the celery. Wash parsley and cut off coarse stems. Clean leek and cut into rings. Wash the beef jerky, add it to the beef broth with the vegetables and simmer for about 20 minutes. Boil potato cubes in separate vegetable stock. In a large pot, bring water to a boil and either scrape spaetzle dough over a board or place it in the boiling water over a spaetzle pusher.

Once the spaetzle float to the top, remove with a slotted spoon and slide into a bowl of water and keep warm. When the potatoes are cooked, drain and also keep warm. Shortly before serving, cut the onions into rings or cubes and saute in clarified butter until translucent. Add spaetzle and potatoes to the vegetables in the beef broth, mix everything together, season with nutmeg, arrange in soup plates and sprinkle with melted onions.

The author, who, as we know, comes from Stuttgart, has known this dish since her childhood. In Swabian we say "Gaisburger Marsch" because the house is being renovated add. It was always served on Saturdays, when the big house cleaning including street sweeping was due.

Update: Thursday, 27. January 2022, 18.59 o’clock

Carrot butter and wiesloch spelt herb rolls

In the roasting pan, cover the leg slices with the bread dumpling mixture and then roast at a high temperature. The dish is served with two kinds of salads. Photo: Wieser

Slices of comb gratinated with bread dumplings

From Lisa Wieser

Wiesloch region. Ursula Stadter has been active in the Muhlhausen local association of countrywomen since 2013, where she is secretary. She immediately agreed to participate in the RNZ series "Countrywomen’s cuisine from the region" to go along with a recipe. Well noticed in a "provisional kitchen, because the house is being renovated and the new kitchen is not yet functional. "Thank God the kitchen of the mother in the lower floor can hold out during the building phase", laughs Ursula Stadter.

She loves her family and grandchildren, sings in the church choir in Dielheim, hikes a lot, goes walking, plays golf and pays attention to her regular sports program. She likes to cook and bake, and is happy when she can be at the seaside or in the mountains again, and when travel is possible again without restrictions. She is even more pleased when social life picks up speed again, fellowship can take place again, and also the beloved countrywomen’s meetings.

Carrot butter and wiesloch spelt herb rolls

The farmer Ursula Stadter. Photo: Wieser

For the RNZ Ursula Stadter "uberbackene Kammscheiben" (scalloped comb slices) made up. Sounds difficult, but it’s not. She likes homemade potato salad or a fresh green salad with it best and wishes already now: Bon appetite!

Comb slices gratinated with bread dumplings

Ingredients comb slices:

  • 6 slices of pork neck
  • (about 2 to 3 centimeters thick)
  • salt and pepper
  • paprika powder
  • oil
  • 200 grams of grated cheese


Wash the pork neck slices, pat dry, rub with salt, pepper and paprika powder and place in a lightly greased roasting pan with a lid.

Ingredients bread dumpling dough:

  • 6 old rolls
  • 500 milliliters of warm milk
  • 1 large onion
  • 1 bunch of parsley
  • 3 eggs
  • 1 tablespoon of flour
  • Salt and pepper
  • freshly grated nutmeg


Cut bread roll into cubes and soak in warm milk. Dice onion and chop a bunch of washed parsley (save a few leaves for decoration) and saute both until translucent. Squeeze the soaked rolls, put them in a bowl, add the stewed onions, parsley, eggs and flour, mix well and season with salt, pepper and nutmeg.

Spread the bread dumpling dough on the ridge slices until it covers the meat well. Finally sprinkle with cheese. Close the roasting pot with the lid and put it on a hot plate. Saute at a high temperature until you hear a sizzling sound. Turn down the heat, reduce the heat and continue to cook with the lid closed for about 30 minutes until cooked and crispy.

Take out the finished kammbrat and cut it into pieces. Serve with potato salad or green salad of the season.

Update: Wednesday, 26. January 2022, 18.53 o’clock

Carrot butter and wiesloch spelt herb rolls

Something vegetarian that strengthens the soul is recommended by countrywoman Brigitte Reiss from Muhlhausen: a gnocchi-pumpkin casserole with leeks. Photo: Lisa Wieser

Gnocchi and pumpkin casserole with leeks

By Lisa Wieser

Wiesloch region. Brigitte Reiss is a founding member of the Landfrauen-Ortsverein Muhlhausen and has been a member from the very beginning here. The association is still quite young. It was founded in 2012, has this year small anniversary and currently 35 member women. Each year, there are five to six events from the state association’s program, which every local association can access. The association offers cooking courses, including "Culinary Journeys through Italy", Guided tours of the wine museum, annual excursions, trips to Christmas markets, yoga classes, and regular meetings to share.

Carrot butter and wiesloch spelt herb rolls

Brigitte Reiss from Muhlhausen. Photo: L.Wieser

Corona slows down enormously, but the countrywomen take it with regret, but nevertheless calmly. The health and protection of members and families come first. Nevertheless the association engages itself, as well as it goes. He organizes annual events on his own initiative, for example baking cookies and Hutzelbrot at Christmas, and donates the proceeds to social projects such as the Children’s Tumor Center or the "Forest Pirates in Heidelberg.

Brigitte Reiss works as a care assistant at the Letzenberg Social Welfare Center in Muhlhausen, Germany. Her job brings her into contact with people in need of care, but she also helps their relatives. She is a very sociable, open person and likes to have her family and friends around her. In her spare time she reads a lot, especially crime novels, and rides a Harley Davidson with her husband as pillion rider. They have even been to the USA with the fire chair.

She has a vegetarian recipe: "My gnocchi squash casserole with leeks, cream cheese sauce and mozzarella is a wonderful ‘soul food’ for the whole family", Strengthening for the soul.

Gnocchi squash casserole with leeks


  • 500 grams of Hokkaido pumpkin
  • 1 red onion
  • 1 clove of garlic
  • 1 stick of leek
  • 1 tablespoon of olive oil
  • 2 tablespoons tomato paste
  • 300 milliliters vegetable broth
  • 200 grams of cream cheese
  • 500 grams of ready-made gnocchi
  • salt and pepper
  • Curry
  • Nutmeg
  • 50 grams of grated mozzarella


Cut pumpkin into small cubes, chop onion and garlic into small pieces. Leek wash, clean and cut into rings. Mozzarella grated or cut into slices. Preheat the oven to 200 degrees top/bottom heat.

Heat olive oil in a large frying pan and saute onion cubes with garlic until translucent, add tomato paste, stir and saute briefly. Deglaze with vegetable broth, add pumpkin cubes with leek and simmer everything with covered pot for about ten minutes at medium heat.

When the pumpkin is soft, fold in the cream cheese, mix well and season with salt, pepper, nutmeg and curry. Grease a baking dish, pour in the gnocchi and cover with the pumpkin vegetables. Finally, cover with grated or sliced mozzarella and bake for about 30 minutes, until the casserole has acquired a crisp, fragrant crust.

Update: Tuesday, 25. January 2022, 19.40 o’clock

Carrot butter and wiesloch spelt herb rolls

Kassler instead of peel ribs: Both go well with Christa Hammer’s recipe, should your local butcher not have everything on hand. Photos: Lisa Wieser

Sour beans with mashed potatoes and peeled ribs

By Lisa Wieser

From Wiesloch region. Christa Hammer lives in Baiertal, loves walks over the heights, cooks, sews and bakes for the family, and: she likes to sing and dance. She has been singing in the church choir for more than 40 years, and in the Baiertaler Frauengesangverein "Frohsinn" for the past 20 years, and when conditions allow, she dances in the dance group of the local rural women’s association.

She has been a member of the Landfrauen for eight years, and like almost everyone else, she misses the meetings, contacts and lectures that were canceled due to corona. She remembers an event on the correct use of a public defibrillator for cardiac arrhythmias, which was held in cooperation with the Red Cross. "Very important to know where they are and how to use them in an emergency, especially if panic is added", says Hammer.

Carrot butter and wiesloch spelt herb rolls

Christa Hammer. Photo: Lisa Wieser

In her free time, she reads a lot – "a stack of books is always around me"-, watches soccer matches enthusiastically and, as an 1899 Hoffenheim fan, is very familiar with the rules on the pitch. Does not like what is currently coming from the opponents of vaccination and understands least of all their irresponsibility.

But the most important thing for her is her family and that everyone stays healthy. For the RNZ series she has chosen sour beans with mashed potatoes and peeled ribs.

A tip from Mrs. Hammer: "The good thing about this recipe is that fermented green beans are used and it doesn’t stink up the whole house when you cook them afterwards."

For this, the beans have to be prepared about eight weeks in advance. But goes quite simply. And because there were no peeled ribs at the butcher’s photo session, she simply had Kasseler cooked as well.

Sour beans with mashed potatoes and peeler ribs for 4 people

Pickled green beans

Note: the beans are pickled eight weeks before cooking.


  • 1 kilogram of green runner beans
  • 1 teaspoon salt
  • Savory
  • 1 large jar with airtight lid or screw cap


Wash the beans, chop them into small pieces, boil them once with savory in boiling salted water, drain them in a sieve over a bowl, set the bowl aside and rinse the beans with cold water. Layer beans with savory in a hot rinsed jar, fill with bean broth, seal airtight and refrigerate for eight weeks.

Sour beans


  • 1 kilogram of green runner beans (from a jar, if not available, then from the market)
  • 1 onion
  • 1 clove of garlic
  • clarified butter
  • Peel ribs or cured pork


Chop onion and garlic, saute in clarified butter until translucent, strain beans from jar, collect broth and add to onion-garlic melt with savory.

Steam briefly and then deglaze with the broth. Add peeled ribs or smoked pork and let everything simmer over medium heat until the beans are firm to the bite.

Mashed potatoes


  • 1 kilogram of semi-hard potatoes
  • Salt
  • 1/4 liter of hot milk
  • 30 grams of butter
  • Ready roasted onions


Peel the potatoes, dice them and boil them with salt in a pot 1/3 full of water until soft. Then mash the potatoes, pour hot milk over them, mix, season again if necessary and stir in butter. Sprinkle with fried onions.

Update: Monday, 24. January 2022, 19.11 a.m

Carrot butter and wiesloch spelt herb rolls

Spaetzle always goes well. The recipe of Hannelore Filsinger from Baiertaler is no exception. Photos: Lisa Wieser

Filled spaetzle with salad from Hannelore Filsinger

By Lisa Wieser

From Wiesloch region. Hannelore Filsinger is already "eternal in the local association of the countrywomen. She knows from history that in the 1950s, many rural women who didn’t yet have refrigerators learned to deal with what the seasons brought when it came to food and cooking. Accordingly, they cooked, baked the best cakes and pies and knew how to keep them fresh without refrigerators. Times have changed, and that’s a good thing", she says.

Today, in addition to agricultural and social topics, lectures and workshops held by the countrywomen deal, among other things, with laptops and the Internet, and for Hannelore Filsinger it is a matter of course that she not only has several newspapers as e-paper subscriptions, but also arranges everything else online. With her husband Kurt, she has run the family farm at Klingenbruchhof 1 in Baiertal with a farm store for many decades and trained young farmers from all over the world.

They came through an exchange program of the government and cooperatives of the respective countries. "We always had up to nine people from different nations sitting at the lunch table. It was a very interesting and enriching time for all, which we would not want to miss. Everybody told about his homeland, his traditions, the agriculture there and the country-customary kitchen", according to Filsinger, who says that contact still exists with some of them to this day.

Hannelore Filsinger was responsible for the social and physical well-being, among other things. An absolute favorite at the lunch table were and are until today "stuffed spaetzle. She learned about it at a Hohenlohe countrywomen’s meeting, and although she enjoys studying the origins and traditions of recipes, she hasn’t found a story to go with it. Therefore, there is no one and only recipe for this at all.

Hannelore Filsinger simply tried it herself and can guarantee three things: It’s easy, satisfying, especially in the cold season, and tastes incredibly good.

Filled spaetzle


  • 300 grams of spelt flour or wholemeal flour type 630
  • 3 eggs
  • 1/8 liter of water
  • Salt
  • 150 grams of meat sausage
  • 1/2 onion
  • Oil
  • a bunch of parsley


Chop onions and parsley and set aside. Cut meat sausage into very small cubes. Mix flour, eggs, salt and water to a firm dough, mix in meat sausage cubes and let the dough rest a bit. Put on a big pot with salted water. Spread the spaetzle dough in portions on a board and scrape it with a knife into the boiling salted water.

Once the spaetzle boil and float to the top, remove with a slotted spoon and slide into a bowl of warm water. When everything is ready, drain the water, saute the onions in oil until translucent and sprinkle over the spaetzle with the parsley.

Field salad or other salad with Baiertaler salad dressing

  • Lamb’s lettuce or another salad of the season
  • 80 milliliters of naturally cloudy apple juice
  • 40 milliliters of fruit vinegar
  • 40 milliliters of canola oil
  • 2 teaspoons of sweet mustard
  • 2 teaspoons sugar or honey
  • Salt and freshly ground pepper
  • 1/2 apple
  • a few walnut kernels


Carefully wash the lettuce, sort it out, dab it dry and put it in a bowl. Wash the apple and chop it with the peel. Chopping walnuts. Mix the remaining ingredients to make a salad dressing, pour it over the salad, mix well and finally sprinkle the apples and walnuts over the salad.

Update: Sunday, 23. January 2022, 18.45 o’clock

Carrot butter and wiesloch spelt herb rolls

To always have something in stock, even if it’s just for the afternoon espresso, is a great thing. Elke Laier recommends a red wine cake in a glass to go with it. Photo: Lisa Wieser

Red wine cake in a glass by Elke Laier

By Lisa Wieser

Baiertal. For weeks, Elke Laier and her husband have been renovating the kitchen. Craftsmen, covering foils, improvising, moving soon, but one thing is almost ready: the new kitchen with the small herb garden.

A multigenerational house exists, Elke Laier is looking forward to it, even if there is still some work ahead of her and her husband. Nevertheless, it makes with the RNZ series "countrywomen kitchen from the region" with, the new baking oven finally already works.

Carrot butter and wiesloch spelt herb rolls

Elke Laier has steady nerves. Photo: L.Wieser

A fine red wine cake in a glass is prepared, because to have something in stock is always a great thing. And be it only for the espresso in the afternoon. Elke Laier loves it fast – everything has to go in a flash for her. Of course, everything has to be successful, you need steady nerves, but if you have something baked that stays fresh for a long time and can also be used as a gift, all the better.

The former employee of the city of Wiesloch is an outspoken family person, loves company, likes to cook for larger groups and is also with the Landfrauen because the program and the topics are so varied. "At some events, non-member women can also participate", she explains. "Especially if they have already heard of the countrywomen’s association, would like to get to know it and perhaps want to come to it themselves. Interested women are cordially invited."

Red wine cake in a glass

Recipe quantity for six glasses with lid a 435 milliliters content, you will need a 28 cake pan or two loaf pans.


  • 300 grams of margarine
  • 300 grams of sugar
  • 2 packets vanilla sugar
  • 6 eggs (must be separated)
  • half a teaspoon of cinnamon
  • 300 grams of flour
  • 1 package of baking powder
  • 125 grams of block chocolate
  • 1/8 liter of red wine
  • Margarine and bread crumbs for the
  • Glass jars or cake pans


rinse jars hot, let dry, grease well and sprinkle with breadcrumbs. Grease cake pans and sprinkle with breadcrumbs. Preheat oven to 175 degrees. Finely grate block chocolate. Separate the eggs.

Beat the egg whites with vanilla sugar and 100 grams of sugar until very firm and pour into a bowl. Cream the margarine and remaining sugar until fluffy. Add egg yolks, cinnamon and red wine and continue stirring. Finally stir in chocolate chips, add sifted flour with baking powder, continue stirring and finally fold in beaten egg whites.

Fill dough about three quarters full into glasses. Make sure that the rims remain clean. Bake at 175 degrees for about 45 to 50 minutes, always checking the "chopsticks" make sure that the dough is still too sticky. When the cake is done baking, place each lid briefly in boiling water, remove jars from the oven – be careful, they are very hot! – Clean the lid from the water with a clean cloth, close the jar tightly with it and let it cool slowly. A vacuum is formed in the jar. So when the cake has drawn vacuum, it will keep for six months and taste like freshly baked.

If the dough is baked in a cake or loaf pan, then also bake at 175 degrees for about 50 minutes and always make a stick test.

Update: Friday, 21. January 2022, 6 p.m

Carrot butter and wiesloch spelt herb rolls

A paradise for bread lovers: In the RNZ series on countrywomen’s cuisine in the region, Edith Wintoch presents recipes for spelt bread, sesame rings or pizza slices. Photos: Lisa Wieser

Spelt rolls, onion bread or sesame rings

From Lisa Wieser

Wiesloch region. Edith Wintoch from Baiertal not only values the best olive oil, but is also an enthusiastic bread baker. Today she presents her favorite bread recipes, including instructions for onion bread or sesame rings.

The home economist, health advisor and fasting companion takes only freshly ground organic cereals from whole grain to spelt and rye to wheat for this purpose. If you don’t have a mill, you can also buy good flours in health food stores or organic stores.

Carrot butter and wiesloch spelt herb rolls

Edith Wintoch from Baiertal.

Instead of butter, she uses olive oil for the doughs, because it not only makes them taste better, but also makes them smoother. Thus much can be made from it. In addition, Edith Wintoch is "for the practical", because everything must go quickly. "The baked goods succeed easily and are usually eaten right away because they taste so good", she says.

In the course of her more than 35 years of baking experience, she has learned a number of tips and tricks, for example, in the case of yeast doughs, pour a cup of water onto the hot oven bottom to produce steam and then immediately close the door. And as far as recipes are concerned: the simpler, the better. Like many, Wintoch regrets that the countrywomen can’t meet because of Corona. However, she very much hopes that the local association, of which 66 women are members, will soon be able to become active again and is already looking forward to the meetings with the other women.

Basic yeast dough

Edith Wintoch made a simple basic yeast dough using spelt flour. The dough is uncomplicated and is ideal for baking rolls, flatbreads, bread and pizza.


  • 1200 grams of spelt flour
  • 3 teaspoons of sea salt
  • 40 grams of organic yeast
  • 2 tablespoons olive oil
  • 700 milliliters water
  • 1 tablespoon of honey


Mix water, salt, honey and yeast in a bowl. add flour, knead everything for about ten minutes and let it rest covered for another ten minutes. Then add the olive oil and knead again well.

Ingredients Sesame Rings:

  • 300 grams of prepared spelt yeast dough
  • 50 grams of sesame seeds


Roast sesame carefully without fat. Be careful, it can burn quickly. Knead half of them into the yeast dough, form rings and place on a baking sheet lined with baking paper. Brush with water and sprinkle with remaining sesame seeds. Cover and let rise for 20 minutes. Then bake at 220 degrees upper-lower heat for about 15 minutes. Put a cup of water in the oven for steam.

Ingredients spelt bread:

  • 700 grams of basic yeast dough


Preheat the oven to 220 degrees. Form the dough into a round loaf, place it on the baking sheet and score the top side. After the baking sheet is in the hot oven, to generate steam, immediately pour a cup of water on the bottom of the oven and close the door. Bake for about 20 to 30 minutes and keep checking baking time. When the bread is ready, take it out, let it cool and sprinkle with some spelt flour.

Ingredients spelt rolls:

  • 500 to 700 grams of basic yeast dough


Preheat the oven to 220 degrees. Form small round rolls from the dough, place them on the baking sheet and score the top side. After the baking tray is in the hot oven, immediately pour a cup of water on the bottom of the oven and close the door to generate steam. Bake for about 15 minutes, always checking the baking time. When the rolls are ready, take them out, let them cool and sprinkle with some spelt flour.

Ingredients Onion Bread:

  • 300 grams basic yeast dough
  • 100 grams of onions
  • Olive oil


Cut onions into fine rings and saute in olive oil until translucent. Knead three quarters of the onions into the dough and shape into a round loaf or baguette. Put on a baking tray and spread the remaining onions on it. Cover and let rise for 20 minutes. Then bake in the oven at 230 degrees for about 20 to 30 minutes. Pour a cup of water on the bottom of the oven to produce steam. Take out the baked bread and let it cool down.

Ingredients pizza slices:

  • 300 grams of basic yeast dough
  • 125 milliliters of olive oil
  • 1 onion
  • 1 bell pepper
  • 100 grams of Egerlinge (mushrooms)
  • 6 tablespoons of spicy tomato sauce
  • 1 mozzarella
  • 30 grams of parmesan
  • 2 tablespoons of olives
  • 1 teaspoon oregano


Cut the dough into pieces according to the desired size, roll out pizza pieces and brush with olive oil. Cut onion into thin rings. Cut peppers into fine strips and mushrooms into thin slices. Spread tomato sauce on top of dough. Top with peppers, onions and mushrooms. Cut mozzarella cheese into small pieces, grate Parmesan cheese finely and sprinkle on top. Spread oregano and olives evenly on it and brush the pizza pieces with olive oil. Bake at 250 degrees for about 15 minutes. The pizza also tastes good with Mediterranean vegetables. There are no limits to your imagination.

Olive patty ingredients:

  • 300 grams of basic yeast dough
  • 2 tablespoons olive oil
  • 7 olives
  • 20 grams of parmesan
  • 1 teaspoon oregano


Olives cut into small pieces. Knead into the dough with grated parmesan and oregano. Form balls from it and press flat. Place on a baking sheet, cut each patty in a grid pattern and brush with olive oil. Cover and let rise for about 20 minutes. Bake at 230 degrees top and bottom heat for about 20 minutes. To produce steam, pour a cup of water on the bottom of the oven and close the door.

Update: Thursday, 20. January 2022, 7 pm

Carrot butter and wiesloch spelt herb rolls

Renate and Dieter Filsinger recommend in the RNZ series on countrywomen’s cooking a pumpkin soup with coconut milk and apple fritters to go with it. Photos: Lisa Wieser

Pumpkin soup with coconut milk and apple cakes

By Lisa Wieser

Wiesloch region. Renate Filsinger from Baiertal has been a member of the Landfrauen for a long time and is very active there – but at home, her husband Dieter does the cooking. He watches with interest what the countrywomen are doing. That he can not be there, he takes with humor.

Renate Filsinger is a "born and bred Gefaller", has been involved with apples all her life, grew up with growing and marketing them, learned which varieties are available and when, knows them inside out, has been a regular at the harvest since she was young and still works at the fruit farm in Baiertal today. With the countrywomen she is already "ewig", already knows the club from her mother, who was also active there.

Carrot butter and wiesloch spelt herb rolls

She is a country woman, he a passionate hobby cook: Renate and Dieter Filsinger.

With her busy daily schedule with "House and Orchard" she is happy to leave the cooking to Dieter. It is not a "countryman, For this he was an active soccer player at the Spielvereinigung Baiertal, following a tradition, as he says: There he was goalie for a long time. And has always been a passionate hobby cook. It cooks "all the way through, especially with seasonal products. That’s why Dieter Filsinger and his wife came up with the recipe using pumpkin and apples and cooked it for the RNZ series. It is a typical country dish, easy to make and warms especially in the cold season. After the photo shoot, the grandchildren came home from school and were delighted with the fresh apple cakes.

Pumpkin soup with coconut milk and apple fritters


  • 400 grams of Hokkaido pumpkin
  • 100 milliliters of orange juice
  • ½ teaspoon curry
  • ½ teaspoon chili
  • dried chili flakes
  • fresh coriander
  • salt and pepper
  • 400 milliliters of vegetable stock
  • 250 milliliters of coconut milk
  • a lime
  • for garnish: 50 milliliters of coconut milk, dried chili flakes and some coriander greens


Wash the pumpkin and finely dice the flesh with the peel. Put in a pot with orange juice, chili flakes, curry, salt, pepper and vegetable stock, bring to a boil, then reduce heat and simmer, covered, for about 25 minutes until the squash is completely soft.

In the meantime, wash and chop the coriander. Pour the soft pumpkin mixture into a blender and puree finely – if you don’t have a blender, you can also use a hand blender. Then add the coconut milk and the juice of the lime, blend again and pour the soup back into the pot. Heat briefly and season to taste. Pour the soup into deep plates, garnish with coconut milk, chili flakes and coriander greens and serve warm.

Ingredients apple fritters:

  • 300 grams of flour
  • 3 eggs
  • 175 milliliters of beer
  • a little salt
  • Cinnamon powder
  • 4 large tart apples, such as Boskop
  • 200 milliliters of sunflower oil
  • Sugar
  • 1 cup of whipped cream


Mix flour, eggs, beer, salt and cinnamon to a not too liquid dough. peel apples, remove core and cut into slices about 1 centimeter thick. Heat the oil in a pan. Dip each apple slice into the beer batter, let it drip off a bit and fry on both sides until golden brown.

Place apple cakes on a paper towel to degrease and keep warm until all apple rings are baked out. Mix sugar and cinnamon. Arrange apple cakes on a plate and sprinkle with cinnamon sugar. Half-whipped cream or a cranberry compote go wonderfully with it.

Update: Wednesday, 19. January 2022, 7 pm

Carrot butter and wiesloch spelt herb rolls

Look nicer than those from the TV chef, thinks Elke Forch: Cabbage rolls with potatoes and white cabbage salad. Photos: Wieser

Typical winter meal

Cabbage rolls with boiled potatoes and white cabbage salad

By Lisa Wieser

Wiesloch region. Elke Forch lives in Baiertal, likes nature and animals, used to have a real dog salon and says that she is always happy "when people are well and happy". An early riser, she enjoys going to her vegetable garden and has long been a passionate seamstress, not infrequently making dresses, pants and T-shirts for herself. She also meets regularly with friends and likes card evenings, especially in winter.

She has been a member of the rural women’s association in Baiertal for a long time, likes to dance when the occasion arises, and says that – apart from many other things – cooking and baking are an integral part of her everyday life. For the RNZ series, she chose cabbage rolls with white cabbage because it is a typical winter meal.

Carrot butter and wiesloch spelt herb rolls

Elke Forch from the countrywomen Baiertal. Photo: Wieser

"A few days later, cabbage rolls were cooked and shown on TV", she tells. Elke Forch, however, thinks that hers "look nicer". We can agree with that. And here is the recipe:

Cabbage wraps with boiled potatoes and white cabbage salad

  • 1 white cabbage
  • 500 grams of mixed minced meat
  • 1 roll
  • 1 onion
  • 1 egg
  • salt and pepper
  • Ground caraway seeds
  • Kitchen string
  • Oil
  • Meat broth for deglazing
  • Flour or sauce thickener
  • 500 grams of potatoes
  • Salt

Wash the white cabbage, remove the large stalk and also remove the thick stalk in the middle of the individual leaves. Put the white cabbage leaves in boiling salted water, let them steep for a short time, put them in a large sieve and let them drain. In the meantime, peel and finely dice the onion.

Soak the roll and add it to the minced meat with the onion, salt, pepper and caraway seeds and mix until it is firm and bound. Put some minced meat in the middle of each white cabbage leaf, wrap the leaves and tie them together with kitchen thread to form a parcel. Fry well on all sides in hot oil, drain with meat broth and simmer for about 30 minutes.

While the cabbage rolls are stewing, wash the potatoes, peel them, cut them in half and boil them in salted water until firm to the bite. When the cabbage rolls are cooked through, they are taken out and kept warm. Bind the sauce with a little stirred flour or sauce binder and season again if needed. Drain potatoes and allow to steam briefly. Arrange the cabbage rolls with potatoes and sauce on plates and serve with lukewarm white cabbage salad.

  • Leftover white cabbage leaves
  • Salt and pepper
  • A little caraway
  • A light salad dressing, the kind people like to make at home

Cut white cabbage leaves into fine strips and salt and pepper in a bowl. Mix salad dressing, pour over white cabbage, sprinkle with caraway seeds and mix. The salad can also be eaten cold.

Update: Tuesday, 18. January 2022, 18.05 o’clock

Carrot butter and wiesloch spelt herb rolls

The pomegranate seeds give the exotic chicken in coconut milk a sour note, the mango chutney provides the sweet kick. Photo: Lisa Wieser

Potato pancakes with dill sour cream and smoked salmon

By Lisa Wieser

Wiesloch region. Gabriele Sommer from the Sommerhof in Dielheim-Unterhof comes from a farm with dairy cattle in Monchzell, is a certified master of rural home economics, and from "day one" connected with agriculture. In 1985, after her marriage, she came to the Sommerhof in Dielheim-Unterhof. She enjoys working with the animals, keeps free-range chickens and also trains farmers there with her husband and son. "A future profession despite crises", she says.

Carrot butter and wiesloch spelt herb rolls

Gabriele Sommer from Dielheim.

Gabriele Sommer has been active with the countrywomen for a long time. She knows from other rural women that the club used to be often the only way to get out, meet with other women, exchange ideas and do something together. On 1. October 2021 Gabriele Sommer was elected the first chairwoman of the Heidelberg-Sinsheim Rural Women’s District Association.

She loves the farm garden, she loves products from local producers and she wonders: "Why the cocktail I drank recently had a strawberry in it in November??" She adds that "especially in winter, home-grown produce is ideal for good, vitamin-rich cooking: Savoy cabbage, spinach, Brussels sprouts, chard, lamb’s lettuce and the typical root vegetables. For Gabriele Sommer the Sommerhof is her fulfillment. She is annoyed by the fact that, especially for private farms, new regulations are constantly being issued, some of which require high levels of investment. No sooner have they been fulfilled than the next ones come along to keep the farm and staff busy. Nevertheless, she is with energy and soul.

For the RNZ series, Gabriele Sommer has prepared a meal that is often served on the farm, especially when family and all the staff are at the table: Potato pancakes with dill sour cream and smoked salmon. With this she recommends fried shrimp or smoked salmon.

Potato pancakes with dill sour cream and smoked salmon


  • 1 leek
  • 500 grams of potatoes
  • 1 onion
  • 1 egg
  • 1 tablespoon sour cream
  • 50 grams of flour or oatmeal
  • Salt and pepper
  • ½ teaspoon ground cumin seeds
  • Oil for frying


For the pancakes, clean the leeks, cut them in half lengthwise, wash them and chop them finely. Peeling potatoes, washing them and roughly grating them over a bowl. Peel and finely dice the onion. Mix leek with potato flakes and onion cubes. Stir in the egg, sour cream, flour, salt, pepper and cumin.

Heat plenty of oil in a frying pan. Using a spoon, gradually add the potato mixture to the pan, flatten and then fry to form crispy puffs.

Ingredients dill sour cream:

  • 200 grams of sour cream
  • 1-2 tablespoons of milk
  • 1/2 bunch fresh dill (or frozen)
  • salt and pepper


Mix sour cream with milk until smooth. Wash and dry dill, pluck leaves and chop finely. Stir into the sour cream and season with salt and pepper.

Update: Sunday, 16. January 2022, 18.43 o’clock

Carrot butter and wiesloch spelt herb rolls

Gerda Rohling. Photo: Lisa Wieser

It becomes exotic with chicken in coconut milk with pomegranate seeds

By Lisa Wieser

Wiesloch region. Today it will be a little exotic with the countrywomen’s cuisine from the region. Gerda Rohling presents her exotic chicken in coconut milk with pomegranate seeds.

For 17 years, the Baiertaler has been a member of the countrywomen and responsible for finances in the local association. Once a year she organizes several days of hiking and sightseeing. The most beautiful part for them was the 130 kilometer long Nibelungensteig, which leads on mostly natural paths through valleys and over heights from Zwingenberg on the Bergstrasse to Freudenberg on the Main. Gerda Rohling worked in a software company in Mannheim, Germany. For years, she and her husband have been regular visitors to Africa, helping young men and women with their vocational training. In her spare time, she climbs mountains and is a passionate skier.

Carrot butter and wiesloch spelt herb rolls

Gertraud Schmidt’s cheesecake goes down best with her family. She brought both a common and gluten-free recipe for RNZ’s countrywoman series. Photo: liwi

Gerda Rohling is interested in many things, but the most important in her life are her husband, her daughter with son-in-law and her grandchildren – all big fans of today’s dish.

Exotic chicken in coconut milk

For 4 people

  • 1 roast chicken or 4 chicken thighs
  • 3 tablespoons of butter
  • 2 teaspoons curry
  • 2 teaspoons freshly grated ginger
  • salt, pepper
  • A little sugar
  • Juice of one lemon
  • 2 oranges
  • 250 milliliters of sour cream or 250 milliliters of coconut milk or mix both in equal parts
  • 1 to 2 tablespoons mango chutney
  • For the sauce add cumin, chili and cardamom to taste
  • 1 pomegranate

Wash the chicken and pat dry. Quarter whole chicken and cut into large chunks with the bone parts. If you take chicken thighs, then cut them into two parts each. Remove the back bones, the leg bones can remain. Salt and pepper the chicken pieces, marinate them with lemon juice and let them rest for about 30 minutes. Spread butter flakes in the watered Romertopf, put the marinated chicken pieces in, close with the lid and let it braise in the oven at 220 degrees for about 45 minutes. In the meantime, peel the oranges, fillet them – that is, remove the white skin – and cut them into small pieces.

After 40 minutes, add the oranges mixed with curry and a little sugar to the roman pot and continue steaming for about an hour with the lid closed. Then open the pot and let the meat brown for ten minutes. Season the sauce with sour cream/coconut milk, mango chutney, and spices to taste. Tap the pomegranate, cut in half, scrape out the seeds with a spoon or remove by hand and collect the juice. Spread over the chicken pieces or add separately. It goes well with basmati rice cooked in whole cloves.

Tip: If you don’t have a roman pot, you can use a casserole with a lid.

Update: Friday, 14. January 2022, 19.35 o’clock

Carrot butter and wiesloch spelt herb rolls

Gertraud Schmidt. Photo: Lisa Wieser

Cheesecake is a clear family favorite

By Lisa Wieser

Wiesloch region. A classic of German cake art: There is Gertraud Schmidt’s cheesecake. Actually, the Baiertalerin is not so long with the countrywomen, strictly speaking, she is an active member since 2018. Just like her fellow club members, she regrets that the countrywomen are being thwarted because of Corona. Schmidt nevertheless also hopes that activities and events will soon be possible again.

Carrot butter and wiesloch spelt herb rolls

For "Dibbelabbes", potatoes are grated and baked in the oven together with bacon, eggs and leeks. It goes well with lamb’s lettuce and stewed apples. Photo: Wieser

Gertraud Schmidt works in a Dielheim bakery and loves customer contact. In the past, she often did needlework, today she loves to do puzzles for a living – especially in winter. She also likes books, enjoys leisure hours and likes to meet for coffee with acquaintances. When the weather is nice, she whizzes around the region on her e-bike.

Schmidt appreciates the contact and exchange with the other countrywomen as well as the lectures, visits and creative workshops offered by the association.

When she has time, she likes to bake cakes. The family favorite is clearly her cheesecake. Gertraud Schmidt gave the recipe for a normal dough, and a gluten-free dough, which is also suitable for gluten-allergic people.


Ingredients (normal dough)

  • 200 grams of flour
  • 75 grams of sugar
  • 75 grams butter
  • 1 teaspoon baking powder
  • 1 package of orange sugar
  • 1 egg

Ingredients (gluten-free dough)

  • 220 grams of corn-based flour blend or 250 grams of rice-potato-based flour blend
  • 1 level teaspoon xanthan gum (health food store)
  • 125 grams of cold butter
  • 80 grams of sugar
  • 1 teaspoon baking powder gluten-free z.B. Tartar baking powder
  • 1 egg
  • 1 pinch of salt

Mix room-warm ingredients for the dough and knead well. Wrap in foil and keep cool. Then roll out and line a greased baking pan with it.

  • 750 grams quark 40 percent
  • 250 grams sugar
  • 2 packages of vanilla sugar
  • 2 packages of vanilla pudding powder
  • 2 cups of sweet cream
  • 2 cups of sour cream
  • 4 eggs

Cream curd cheese with sugar and eggs. Then add sweet and sour cream, vanilla sugar and vanilla pudding powder and mix well. Pour into the prepared cake pan and bake at 175 degrees top and bottom heat for about one hour to one hour and 20 minutes. Remove from the oven and let cool slightly.

Update: Thursday, 13. January 2022, 17.32 o’clock

Carrot butter and wiesloch spelt herb rolls

Ulrike Kolb from Baiertal. Photo: Wieser

Dibbelabbes with lamb’s lettuce and stewed apples

By Lisa Wieser

Wiesloch region. A hearty delicacy comes today in the RNZ series "Landfrauenkuche aus der Region" on the table. Ulrike Kolb of the Landfrauenortsverein Baiertal explains how "Dibbelabbes" are made prepared with lamb’s lettuce and stewed apples. The reason she chose the recipe is because it consists of ingredients that are all grown here in the region: Potatoes, vegetables, lettuce and apples. "The land dish seduces already by its good smell", Kolb finds. "You shouldn’t eat it too late in the evening, though, because the leeks can cause restless nights", according to her discreet tip.

Carrot butter and wiesloch spelt herb rolls

With this dessert ends the festive menu from the 70s, which the Schatthauser countrywomen served up. Photo: Wieser

Ulrike Kolb has been with the Landfrauenortsverein Baiertal since 2007. Although she already knew him through her mother, she joined herself through an interesting seminar at that time. Today, she is the secretary of the 48-woman association. Kolb especially appreciates the togetherness, but also the annual program, which she finds to be of a fundamentally high standard. That’s why she promotes "her" cheesecake Countrywomen: Anyone can join and is welcome, even if she doesn’t live in Baiertal. There is only one exception: "Sometimes men want to join in, for example on excursions and sightseeing", tells Kolb. "From time to time they are allowed to join – but only women can become members."

Ulrike Kolb worked as a teacher in Walldorf until a few years ago "It was a dream job", as she says. She enjoys gardening, plays the piano, loves music and concerts from classical to pop, and is happy about her grandchildren who live in Bavaria. She also reads a lot, pays attention to reviews and especially likes Brittany crime novels.

Dibbelabbes with lamb’s lettuce


  • 250 grams of bacon (dried meat)
  • 1 stick of leek
  • 3 onions
  • 2 kilos of potatoes
  • 8 tablespoons of oil
  • 1 bunch of parsley
  • 1-2 sprigs of marjoram
  • 2-3 eggs
  • Pepper, salt, grated nutmeg


Cut the bacon into cubes, wash the leeks and cut them into rings. Peel the onions, grate one of them, cut the rest into fine cubes. Heat half of the oil in a roasting pan, fry the bacon in it, take it out, then saute the onion cubes and leek briefly in it and take it out as well. Wash the parsley and marjoram, dab dry and chop them. Wash, peel and grate the potatoes and let the juice drain off a little. Add bacon, onions, leek, eggs and herbs and mix well. Season with nutmeg, salt and pepper. Heat the remaining oil in the roaster, pour in the mixture and bake in the oven at 180 degrees for about 45 minutes. Turn them over frequently and "pick them apart" with a fork, this results in a delicious crust. If you don’t have a roaster, you can also use a casserole dish for baking. In the meantime clean and dress lamb’s lettuce.

An apple compote also goes well with this dish, giving it a fresh touch. For this, peel and core three to four tart apples, cut them into wedges, boil them in a little water with sugar and a stick of cinnamon and steam them until the apple wedges are soft. Pour into a bowl and let it cool down.

Update: Wednesday, 12. January 2022, 18.45 h

Carrot butter and wiesloch spelt herb rolls

Hannelore Kiefer. Photo: Wieser

Delicious traditional recipes from her mother’s cookbook

By Lisa Wieser

Wiesloch region. In the RNZ series "Countrywomen’s cuisine from the region" it will be sweet today. Because the festive menu from the 70s, which the countrywomen from Schatthausen have put together on the occasion of their 70th anniversary, goes into the last round. After the festive soup with marrow dumplings and egg cream, beef with horseradish and stuffed veal breast with lamb’s lettuce, it’s now the turn of dessert. Hannelore Kiefer shares her recipe for snow eggs with vanilla sauce and a wine cream with sponge cake.

Carrot butter and wiesloch spelt herb rolls

As a side dish to the stuffed veal breast, which has to braise in the oven for two hours, homemade spaetzle and lamb’s lettuce are served. Photo: Lisa Wieser

Hannelore Kiefer has been active with the countrywomen in Schatthausen and on the local association’s board team since 2016. She is the "collector the chronicle of the association, in a folder she has carefully stored everything. It is very important to her that the association continues with its varied program after the forced pandemic break. And that again as many women as possible will be involved.

After a busy life in public service, she now enjoys being able to divide her time between things she likes to do. Include her grandchildren, travel, sports and health. "It is so important to stay physically and mentally fit", says Kiefer and is convinced: "But you also have to do something for it."

Working in the large garden helps her, as does regular exercise, meeting others and, of course, cooking. "The dessert is typical of the 70s and what may look a bit difficult at the moment is actually quite simple."

Snow eggs with vanilla sauce

Ingredients custard and snow eggs

  • 3 egg whites
  • 3 yolks
  • 50 grams of sugar
  • 450 milliliters of milk
  • 4 drops of vanilla flavoring or ½ vanilla stick
  • 1 teaspoon lemon juice
  • 75 grams of sugar

Preparation vanilla sauce:

Mix the egg yolk with 75 grams of sugar. Bring the milk and vanilla flavoring to a boil in a pot. Remove the pot from the heat, stir in the egg yolk and sugar mixture, return the pot to the heat and continue to simmer gently, stirring, until the mixture thickens. Then transfer the sauce into a bowl or in portions into dessert bowls.

Preparation Snow Eggs:

Beat the three egg whites until very stiff, add 50 grams of sugar and add lemon juice. Bring water to the boil in a larger pot. With a spoon, remove some of the beaten egg whites and place them in the hot water. Depending on the size of the pot, several snow eggs can be placed together in the pot. Then lower the temperature so that the water is just bubbling. Turn the dumplings after about one minute and cook on the other side for about one minute. Spread the snow eggs on the custard and let it cool down.

Ingredients wine cream:

  • 8 eggs
  • 1 liter of white wine
  • 1 package of vanilla pudding powder
  • 150 grams of sugar
  • juice ½ lemon


Stir the pudding powder with a little wine in a saucepan, whisk with the eggs, add the sugar and remaining wine and bring the mixture to the boil, stirring constantly with a whisk. When the cream becomes firm, remove the saucepan from the heat, stir in the lemon juice, pour into dessert bowls and allow to cool.

Ingredients for a simple sponge cake

  • 5 eggs
  • 5 tablespoons hot water
  • 200 grams of sugar
  • 200 grams of flour


Beat the eggs with 5 tablespoons of water until foamy. When the mixture is creamy, add the sugar and continue stirring until the sugar has completely dissolved. Finally, gently fold in the flour. Fill the dough into a greased loaf pan and bake in the oven at 180 degrees for about 25 to 30 minutes until golden brown.

Update: Tuesday, 11. January 2022, 20.24 o’clock

Carrot butter and wiesloch spelt herb rolls

Roswitha Berberich. Photo: Wieser

Stuffed veal breast with spaetzle

From Lisa Wieser

Wiesloch region. Last year, the Schatthausen countrywomen’s association, founded in 1950, celebrated its 70th anniversary. Look back insistently. For the celebration was a "festive menu From the 1970’s with a program planned afterwards. The event had to be cancelled due to corona. The countrywomen are all the more pleased that they made it for the RNZ series "Countrywomen’s cuisine from the region" could prepare. It consists of a festive soup with marrow dumplings and egg sticks (RNZ from 8./9. January), boiled beef with horseradish, a stuffed breast of veal with lamb’s lettuce and spaetzle, and for dessert we have snow eggs with vanilla sauce and a wine cream with sponge cake. Today for the main course: Stuffed veal breast with spaetzle by Roswitha Berberich.

Carrot butter and wiesloch spelt herb rolls

The starter of the festive menu of the Schatthausener Landfrauen: a marrow dumpling soup with egg sting. Photo: Lisa Wieser

Berberich works as a housekeeping manager and instructor in a nursing home in St. Leon Rot, has been with the countrywomen in Schatthausen for a long time and has also been on the board of directors there for several years. She finds the commitment of the countrywomen also very important in terms of the social sense of community and appreciates the varied educational program of the district association, which the local chapters join. Roswitha Berberich makes in the "Hohenhardter 7" regularly yoga, and has been in the "amateur acting group FC Fortuna Schatthausen" for 40 years active. "I used to play the young one, now I play the experienced one", she says laughing. She is of the opinion that "humor and laughter are also important to dispel worries and anger and to experience a good togetherness". Volunteering in the community is important to her, especially with older people in mind, so they don’t become lonely. The festive roast "Stuffed veal breast with spaetzle comes from an old recipe she found in her mother’s cookbook.

Stuffed veal breast with spaetzle for 4 persons


  • 2 kilos of veal breast (prepared by the butcher for stuffing)
  • 1 kilo of sausage meat from the butcher
  • 2 eggs
  • 1 bunch of parsley
  • 1 finely chopped onion
  • 2 old rolls
  • 150 milliliters of cream
  • Some nutmeg
  • 750 milliliters of meat broth
  • Clarified butter
  • 1 bunch of greens
  • 1 large onion
  • salt& Pepper
  • Kitchen twine


For the filling, dice old rolls, brown them with finely chopped onion and parsley in a little clarified butter and mix with the eggs and sausage meat to form a dough. Salt and pepper the inside and outside of the veal breast, stuff it with the sausage meat and sew it up with kitchen twine. Wash and chop large onion with greens. Brown the veal breast in clarified butter in a roasting pan, add the greens and onion, sweat and drain with the meat stock. Close the roaster and let it stew in the oven at 180 degrees (convection oven) for about two hours. At the end of the cooking time, take out the roast, keep it warm, puree and thicken the sauce.

Ingredients spaetzle with melt:

  • 6 eggs (size L)
  • 50 milliliters of mineral water
  • salt and nutmeg
  • 400 grams of spaetzle flour
  • 4 tablespoons of butter
  • 2 tablespoons breadcrumbs


Beat eggs, salt, nutmeg and mineral water in a bowl. Gradually add the flour and beat the dough with a wooden spoon until bubbles appear. Boil plenty of salted water in a pot, put the dough in portions on a spaetzle board or in a spaetzle pusher, scrape or press it into the boiling water and let it stand until it floats to the top. Lift out of the water with a slotted spoon, rinse briefly in cold water, drain and keep warm.

For the melting melt butter with some salt in a pan, melt breadcrumbs briefly in it and sprinkle over the spaetzle. But be careful: "Don’t let it get too hot, so that butter and breadcrumbs don’t burn."

Update: Monday, 10. January 2022, 18.58 o’clock

Carrot butter and wiesloch spelt herb rolls

Friedhilde Kohlberger. Photo: Wieser

Marrow dumpling soup by Friedhilde Kohlberger

From Lisa Wieser

Wiesloch region. Last year, the Schatthausen countrywomen’s association, founded in 1950, could look back on its 70th anniversary. To celebrate was a "festive menu" planned from the 1970s with subsequent program. The event had to be canceled due to corona. The countrywomen are all the more pleased that they made it for the RNZ series "Countrywomen’s cuisine from the region" could prepare.

It consists of a festive soup with marrow dumplings and egg cream, boiled beef with horseradish, a stuffed veal breast with lamb’s lettuce and for dessert there are snow eggs with vanilla sauce and a wine cream with sponge cake. Today we start with the festive soup according to the recipe of Friedhilde Kohlberger.

Kohlberger worked as a bank clerk, has been with the countrywomen in the local association Schatthausen since 2016 and is responsible for the cash desk. She likes to paint and make pottery, is socially engaged and takes care of old people. She likes to travel, hopes that after a long break from Corona, the countrywomen will soon "come back to life", and think that you should take care not only of yourself but also of others.

"I am not a Mother Theresa, I can not work everywhere, but I wish everyone that the joy of many things comes back again." She likes to cook and bake and to make a traditional menu, where a marrow dumpling soup with egg sting after a more than 50 years old recipe must not be missing.

Marrow dumpling soup for 4 persons


  • 100 gram bone marrow
  • 80 grams of breadcrumbs
  • ¾ teaspoon salt
  • 1 pinch of nutmeg
  • 1 stalk of parsley finely chopped
  • 2 eggs
  • 1 liter of vegetable or beef broth


Melt the bone marrow slowly and mix well with the other ingredients. In a prepared vegetable or beef broth, form small dumplings from the mixture and let sit in the hot but not boiling broth for about 15 minutes.

Ingredients Egg sauce:

  • 4 eggs
  • 100 milliliters of milk
  • ½ teaspoon salt
  • 1 pinch of nutmeg


Beat all the ingredients well with a mixer, preferably in a bowl suitable for a water bath. Stiffen in a water bath and then let it cool down.

Then turn out onto a board and cut the cooled egg mixture into lozenges or cubes and sprinkle over the soup.

Update: Friday, 7. January 2022, 18.45 o’clock

The countrywomen reveal their best recipes

Good cuisine and seasonal products come together here. The rural women’s associations from the Wiesloch region celebrate their birthday like this.

By Lisa Wieser

Wiesloch region. Mom cooks best. Everyone finds that. And for a taste of the "good old days" back on the tongue, the RNZ looks at the "Landfrauenkuche" (countrywomen’s kitchen). The rural women’s associations in the Wiesloch region are thus celebrating their birthday and sharing the festive meal with the RNZ readership in this way. They reveal their best recipes with seasonal products – for everyone to try again. A small foretaste: It starts with the Schatthauser countrywomen. They "serve up": a festive soup, boiled beef with horseradish and cranberries, a stuffed veal breast with spaetzle and, for dessert, a wine cream with snow eggs, vanilla sauce and sponge cake.

At the same time, the rural women from the region want to dispel a prejudice: "The typical image of the rural woman no longer exists, they say. "All women are welcome – no matter what they do, what profession they have or how old they are." But there is one thing they have in common: "They have to be open-minded", say the women.

Countrywomen’s kitchen

The rural women’s association of Wurttemberg-Baden with its district associations and their local associations has existed for 75 years. Since then, generations of countrywomen have contributed to actively living the idea of social commitment, a sense of community and a multifaceted program of topics and education.

"For many women who worked in agriculture, the meetings, day trips, rides, get-togethers, lectures and educational opportunities were often the only way to get out and share ideas with other women", says Gabriele Sommer of Obsthof Sommer in Dielheim-Oberhof, who is chairwoman of the Heidelberg-Sinsheim district association. Ulrike Kolb of the local association Baiertal, Hannelore Kiefer of the local association Schatthausen and Brigitte Reiss of the local association Muhlhausen-Dielheim-Tairnbach experience the exchange and the common actions as something constantly valuable.

The women emphasize that the clubs have changed over the decades. Many countrywomen still live and work on their own farms, but they do not have their own farm. But even more have other professions – be it in the care sector, in an administration, in a bank or as teachers – and are also active as local or parish councillors.

The local associations Schatthausen, Baiertal and Muhlhausen with Dielheim and Tairnbach belong to the district association Heidelberg-Sinsheim. But every local association has its own history. As can be seen from the history of the Landfrauenverein Schatthausen, in 1950 the structure of the village was characterized by about 25 full-time agricultural businesses. Already at that time the women were very active and committed themselves to the cohesion of the village community. The fortnightly meetings in the winter months were maintained up to the Corona crisis. The association now has 46 members; everyone hopes that events will soon be possible again. In the year 2020 was to the 70-jhrigen existence a "celebration menu of the 70s planned. The celebration was canceled because of the pandemic, so the countrywomen are all the more pleased that they can now cook the festive menu for the RNZ series.

The rural women of Baiertal are also very active. In 2021, the association could look back on 65 years of existence. According to the motto "Set the course for tomorrow" he offers interesting educational opportunities, educational and sightseeing trips, seminars and lectures. "It is about very current topics", tell the women from the board of directors. As examples, they cite media education, courses on the Internet and digital issues, as well as family and social issues, medical topics or prevention, for example in cooperation with the Heidelberg Criminal Investigation Department.

The youngest local association is that of Muhlhausen, Dielheim and Tairnbach. It was founded in 2012, and has 35 active members. They organize five to six lectures, events or trips a year. In addition, they sell homemade baked goods and preserves at culinary stands and regularly use the proceeds to support social projects such as the "Forest Pirates" in Heidelberg. The energetic women hope to celebrate their tenth anniversary with a great program this year.

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