The Oktoberfest in Munich is about to start. We have the best tips for delicious recipes with ingredients from your own garden - O'zapft is!
Every year, the largest folk festival in the world takes place on the Theresienwiese in Munich and has been since 1810. This year again, around 6 million visitors will be crowding through the beer tents and rides in traditional dirndls and smart lederhosen. There are also certain culinary classics at the Wiesn (besides beer, of course), which should not be missing under any circumstances. We have put together the best Wiesn recipes for you, which you are welcome to use ingredients from your own cultivation. Even if you can't be there this year, you have the opportunity to bring the marquee atmosphere into your home with culinary delights.
Potato Salad
Potato salad is really one of the classics at the Oktoberfest and with good reason: The potatoes fill you up for a long time and form an ideal basis before you start drinking. They are also a real source of energy, which also makes you dance on the tables (no, that's forbidden), i.e. on the benches, for a long time.
For the classic, simply boil waxy potatoes, then remove the skin and cut into slices. You can dress it up with either vegetable broth, vinegar and oil or mayonnaise, just as you like. Onions, radishes and fresh chives are components that traditionally go into the salad (preferably homegrown).
Breakfast plate
Another integral part of many Oktoberfest hosts' menus: the snack plate. Here, of course, the most diverse versions are also possible. A good, darker farmer's bread, fresh herb butter with chives, radishes, cheese and sausage can be selected and arranged according to taste. This also provides energy for swinging and swaying. The bread can of course also be replaced with a pretzel.
Sauerkraut
Internationally probably the food most associated with Germany: sauerkraut. Of course, this should not be missing from the hearty meal at the Wiesn. But the he althy herb is also easy to prepare at home and you can use the white cabbage from your own garden. Another advantage is the long shelf life. The ingredients for delicious sauerkraut are also simple: white cabbage, s alt and spices such as juniper berries, caraway or bay leaves.
Coleslaw
If you prefer something crunchier in consistency, the coleslaw is the right choice. White cabbage is also used here, which is then dressed according to taste. Onions, vinegar, oil, s alt, pepper, cumin and a pinch of sugar are the usual ingredients. For a more unusual variation, try a coleslaw on red cabbage!