Peppermint Crisp tart

A beloved South African dessert of which the origins can be traced back to the 1970s. The dessert quickly gained popularity for its unique combination of flavours and textures.
The Peppermint Crisp tart consists of layers of crunchy biscuits, whipped cream mixed with caramelised condensed milk and Peppermint crisp, and a generous sprinkling of grated Peppermint Crisp chocolate on top.
The dessert is a staple at family gatherings, braais (barbecues), and special occasions across South Africa.
Over the years, the Peppermint Crisp tart has become an iconic dessert in South African cuisine, with many variations and adaptations to suit different tastes. It has also gained a cult following among locals and visitors alike, who appreciate its refreshing taste and nostalgic appeal. Today, the Peppermint Crisp tart continues to hold a special place in the hearts of many South Africans, serving as a reminder of shared memories and traditions. Its enduring popularity is a testament to the creativity and ingenuity of South African cooks and the love for this sweet and indulgent dessert.

Ingredients

500 ml whipping cream (Schlagsahne)
2 packets of Tennis biscuits
A tin (around 375 g) of caramelised condensed milk
150g Peppermint Crisp chocolate bars
3-4 drops of peppermint essence if you like

Method

Remove the chocolate bars from their wrappers and place them into a plastic bag.
Using a rolling pin or similar, crush up the chocolates in the bag. – See notes on substitutes, it might be better to grate your substitute.
Place the caramel in a mixing bowl and mix until smooth.
In another bowl, whip the cream to stiff peaks.
Add the peppermint essence to the caramelised condensed milk
Fold in the cream
Add 100g of the Peppermint Crisp and mix it well
Place a layer of tennis biscuits in a buttered dish ( 30 x 20 x 5 cm). Make sure you cover the bottom of the whole dish.
Spoon ⅓ of the caramel mix over the biscuits and spread evenly.
Continue in layers, finishing with a layer of caramel mix on top.
Refrigerate for at least 4 hours.
Decorate by sprinkling the remainder of the peppermint crisp on top.

Ingredient substitutes

Peppermint crisp

Peppermint Crisp is made by Nestle, and is a chocolate bar bar filled with a multitude of thin cylinders of mint-flavoured ‘cracknel’ (which is a brittle crystalline/sugar concoction extruded in fine hollow tubes). In south Africa you get them in 49 grams and 150 grams. Marabou Mint Krokant, Aero mint or any mint flavoured chocolate can be used as a substitute. Online shops selling South African products normally stock Peppermint Crisp. Another option is to add 5 – 10 ml peppermint or spearmint extract to the mixture, together with a Cadbury flake type of chocolate. Depending on the substitute you use, either crush or roughly grate the chocolate
Tennis biscuits

Tennis biscuits are thin square coconut tea biscuits, the best alternative in Germany is Leibniz Butterkekse, although it does not contain coconut. You can add some coconut to Butterkekse if you like. Another option is to buy Kokos/Cocos Taler which are a type of shortbread cookie, often containing coconut

Caramel Treat

Caramelised Condensed Milk can be found in most major shops, look in the dairy or international sections. Make sure it contains sugar (gezukert) for example “Karamell Kondesnmilch erzeugnis gezuckert
Orley Whip

Some recipes call for Orley Whip, you can easily substitute it with another non-dairy cream, or with normal whipping or even double cream. Go for at least 30% fat.

Resources on the web

Click here to submit your recipe

South African Recipes

We’d love to taste the flavours of home through your kitchen! If you have a family-favourite milk tart, a secret twist on chakalaka, or your own take on rooibos iced tea, we want to hear from you. Share your best South African recipes with us and help build a collection that brings a little bit of lekker to all of us living abroad — one delicious dish at a time. 🍽️🇿🇦 Click here to submit your recipe Seasonal recipes Resources on the web Ina Paarman Pinterest – on the Braai Jan Braai Watertand resepte vir oud en jonk Cape Malay Cooking with Fatima Sydow Boerekos Related pages

Substitutes – Other Products

Here is a list of substitutes and translations for general food and kitchen items like cling film, maize meal, custard and biscuits Related content Where to buy South African products

Dairy substitutes

Dairy substitutes From Schlagsahne to Quark, here’s a handy list of German dairy products, translations, and the best substitutes when your recipe calls for something hard to find. Types of Cream and special milk Product German Equivalent / Local Options Substitute Ideas & Notes Buttermilk Buttermilch For 1 cup buttermilk: add 1 tbsp white vinegar or lemon juice to a measuring cup, then fill with milk to make 1 cup. Stir and let stand for 5 minutes. Other options: 1 cup plain yogurt or 1¾ tsp cream of tartar + 1 cup milk. Double Cream (48% fat) Doppelrahm, Double Crème, Crème Double, Crème de Gruyère Thick, rich cream for desserts or sauces. Not common in Germany. For cooking: use Kochsahne (15–20% fat). For desserts: use Mascarpone. For soups or sauces: use Crème fraîche. When baking: substitute with Schlagsahne (whipping cream) — for extra richness, add 1 tsp melted butter per 100 ml cream. For dense cakes, Crème fraîche also works beautifully. Single Cream (18% fat) Kaffeesahne (10–15% fat) or thinned Schlagsahne Lighter cream for pouring over desserts or adding mild creaminess to dishes. Whipping Cream Schlagsahne (30–33% fat) Standard cream used in most recipes and for whipping. Sold plain or sweetened. Use as a direct substitute for double cream in baking, desserts, and sauces. For whipped toppings, combine with Mascarpone for a richer, more stable texture. Cooking Cream Kochsahne (10–20% fat) Lower-fat cream formulated for cooking. Won’t curdle when heated, but not suitable for whipping. Ideal for pasta sauces, soups, and casseroles. Soured Cream (20% fat) Saure Sahne Fermented with lactic acid bacteria for a tangy flavour. Use in dips, dressings, or baking. Crème Fraîche (30% fat) Crème fraîche Milder and richer than soured cream. Excellent for sauces and soups — won’t curdle when heated. Clotted Cream (55% fat) Not commonly sold in Germany Mix equal parts Mascarpone and Crème fraîche for a rich, spreadable substitute. Perfect with scones or desserts. Soft cheese Soft Cheese German Equivalent / Common Brand Names Description & Substitutes Cottage Cheese Hüttenkäse Mild, lumpy cheese made from curds. Often eaten with fruit, vegetables, or on bread. The smooth variant is available in Germany but hard to find. Substitute: Ricotta or a mix of Quark + a little milk for a smoother version. Ricotta Ricotta (sold under Italian brands in most supermarkets) Smooth, slightly grainy cheese made from whey. Used in pasta dishes, desserts, and baking. Substitute: Quark (Magerstufe) for savoury dishes or Mascarpone for sweet ones. Quark Quark (available as Magerstufe, Halbfett, or Sahnequark) A German staple — creamy, tangy fresh cheese somewhere between yogurt and cream cheese. Used in baking (*Käsekuchen*), dips, or eaten with fruit. Substitute: Greek yogurt or Fromage blanc. Cream Cheese Frischkäse (brands: Philadelphia, Buko, Exquisa) Soft, spreadable cheese used in cheesecakes, dips, and spreads. Sold plain or flavoured with herbs. Substitute: Mascarpone (for desserts) or Quark + butter for a lighter spread. Mascarpone Mascarpone (Italian import, widely available) Rich, thick cream cheese made from cream rather than milk. Perfect for desserts like tiramisu or to enrich sauces. Substitute: Crème fraîche or thick Greek yogurt + cream. Skyr Skyr (Icelandic-style dairy, available from brands like Arla or Ehrmann) Thick, high-protein dairy product similar to strained yogurt or low-fat Quark. Substitute: Low-fat Quark or Greek yogurt. Fromage Blanc Often sold as Quark in Germany Smooth, fresh cheese similar to Quark but slightly creamier and less tangy. Substitute: Quark or Greek yogurt. Info on the web Want to dig a little deeper? Rewe’s handy guide explains what Sauermilch is, how to use it and when to choose substitutes — read more on their site. Related content

Kohlrabi: Germany’s Crunchy Green (purple) Gem

Kohlrabi might look like a vegetable from another planet, but here in Germany, it’s a familiar friend, especially come spring and summer.
This bulbous brassica (a cousin of cabbage and broccoli) is mild, crisp, and surprisingly versatile.

Its taste is like a sweet secret passed down by cabbage and apple. Imagine the crispness of an apple, but without the sugar rush, mingled with the mild earthiness of a broccoli stem. It has a gentle, juicy crunch, with a peppery hint that tickles the tongue just enough to keep things interesting.

Some folks say it’s like a less pungent radish, others say it’s cabbage’s more charming, less bitter cousin. Either way, it’s mellow, fresh, and utterly versatile—especially when raw. Cook it, and it softens into something subtly nutty and ever so slightly buttery.

Get to Know Kohlrabi

Kohlrabi is a bit of a chameleon. It has the crunch of an apple and the gentle flavour of a broccoli stem. Here’s how to enjoy it:

Raw: In slaws, salads, or sliced for snacking with a dip.
Roasted: Tossed with olive oil and herbs, it gets sweet and nutty in the oven.
Mashed or pureed: A low-carb alternative to potatoes.
Stir-fried or steamed: Quick and tasty in warm dishes.

It even shines in soups, curries, and fritters.

When Is Kohlrabi in Season in Germany?

Kohlrabi makes its grand entrance in April, peaks in May through July, and can linger through early autumn, depending on the weather. It’s a classic spring–summer staple at Wochenmärkte (weekly markets), farm shops, and even corner grocery stores.

How to Pick the Right Kohlrabi

Look for:

Firm bulbs – no soft spots or cracks.
Smooth, unblemished skin – pale green or deep purple, both are delicious.
Fresh, perky leaves – if the leaves are still attached, they should be bright and perky, not wilted.

Size-wise? Smaller bulbs (around the size of a tennis ball) tend to be more tender and sweet. The larger ones can get a bit woody, especially if left too long in the sun.

How to Prepare Kohlrabi

Don’t be intimidated by the spaceship shape—kohlrabi is quite simple to prep:

Trim off the stems and leaves. (Save the young leaves—they’re edible and great sautéed or tossed into soups.)
Peel the bulb. The outer layer is thick and fibrous, so a knife works better than a vegetable peeler.
Slice, dice, julienne, or grate. Raw or cooked, kohlrabi adapts to your mood.

Storage Tips

- In the fridge: Wrap unpeeled kohlrabi in a damp paper towel and store in the veggie drawer. It’ll last up to 2 weeks.
- With leaves attached: Remove them before storing—the leaves draw moisture from the bulb. Store leaves separately and use within a few days.

Kohlrabi & Apple Salad with Honey-Mustard Dressing

Ingredients:

For the dressing:

For the slaw:

1 large apple, cored and cut into matchsticks
1 medium kohlrabi, peeled and cut into matchsticks
60 ml thinly sliced red onion
60 ml toasted chopped hazelnuts
60 ml finely chopped parsley, plus more for garnish
Freshly ground black pepper, to taste

Getting it done:

Make the dressing In a small bowl or jar, whisk together the oil, apple cider vinegar, honey, mustard, and sea salt until emulsified.
Assemble the salad In a large bowl, combine the apple, kohlrabi, red onion, chopped hazelnuts, and parsley.
Dress it up Pour the dressing over the slaw and toss until everything is well coated.
Finish and serve Season with freshly ground black pepper to taste. Garnish with additional parsley if desired. Serve immediately or chill for 15–30 minutes for the flavors to mingle.

Optional Add-Ins to Elevate Your Kohlrabi & Apple Salad

💚 Celery – Thinly sliced for extra crunch and a subtle peppery note. It plays beautifully with apple and parsley. About 1 stalk will do.
🌿 Fresh mint or dill – Just a tablespoon or two of finely chopped herbs can lift the whole salad into springtime bliss.
🍋 Lemon zest – A touch of grated zest adds a bright, sunny kick. Try it if you’re serving the slaw with grilled dishes.
🥕 Carrot matchsticks – For more colour and gentle sweetness. Use one medium carrot, peeled and cut to match the other veggies.
🍐 Pear – Swap or combine with the apple for a more floral sweetness, especially good if you’re using hazelnuts.
🥬 Cabbage or fennel – A handful of finely shredded green cabbage or paper-thin fennel slices gives it that slaw-like body and a touch of anise.
🌰 Sunflower or pumpkin seeds – If hazelnuts aren’t on hand, these seeds add crunch and a nutty note without the nuts.
🫘 Cooked lentils – For a light protein boost. French green or black lentils (like Beluga) hold their shape and keep it elegant.

Mushroom Foraging in Germany

For many, the idea of gathering wild mushrooms may be novel, but in Germany, mushroom foraging (Pilzsammelung) is a beloved autumn activity. As the leaves start to fall, forests and woodlands across Germany become popular foraging spots. But this enjoyable pastime comes with some risks. Here’s a guide to foraging mushrooms safely in Germany, the dangers to watch out for, and how to handle any mishaps

When to Forage

In Germany, mushroom foraging season generally runs from late summer through autumn, with the peak occurring between September and October. During this time, the moist, cooler weather creates ideal growing conditions for a variety of edible mushrooms. However, it’s also important to avoid overharvesting and respect Germany’s strict conservation laws.

Understanding the Risks

Germany’s forests are home to many edible species, but they also contain several toxic ones.
Some poisonous mushrooms closely resemble edible varieties, making them difficult to identify accurately without experience.
The consequences of consuming a toxic mushroom can be severe, with symptoms ranging from nausea to life-threatening organ damage.

Mushroom Poisoning

If you unknowingly consume a toxic mushroom, symptoms can appear within minutes to several hours after ingestion.
Common symptoms include:

01 Nausea and vomiting

02 Diarrhea

03 Stomach pain

04 Dizziness

05 Sweating

06 Visual disturbances

Some of the most dangerous toxins cause delayed symptoms that affect the liver, kidneys, or central nervous system, so it’s essential to act quickly if you suspect poisoning.
Do not give the affected person anything to eat or drink without medical advice.
Do not induce vomiting, give milk, or administer saltwater under any circumstances.

What to Do in Case of Poisoning

Seek Immediate Medical Help

Head to the nearest emergency room or call Germany's emergency number (112) if symptoms appear after consuming mushrooms. Do not wait for the symptoms to worsen.

Keep Mushroom Samples

If possible, save a sample of the mushroom you consumed, as this will help doctors identify the toxin and provide appropriate treatment.

Contact Poison Control

Germany’s Poison Information Center (Giftnotruf) can provide immediate assistance. They can be reached at 030 19240 (Berlin), 0761 19240 (Freiburg), 0228 19240 (Bonn)

Where to Find Safe Information and Get Mushrooms Checked

Before setting out, familiarise yourself with the types of mushrooms common in your region. German authorities and organisations often publish seasonal guides, with detailed pictures and descriptions of mushrooms found in local forests. Some useful resources include:

Deutsche Gesellschaft für Mykologie (DGfM): The German Mycological Society offers resources and educational events on mushroom identification.
Local Mycologists and Certified Mushroom Consultants (Pilzsachverständiger): Certified consultants are located throughout Germany and can provide guidance on identifying mushrooms. Check the DGfM’s website for a list of qualified experts.
Local Forest Rangers: Many forests have rangers or information centres that can offer advice on mushroom foraging.

Safe Foraging Tips

Forage with a Guide: Beginners should consider joining a guided foraging tour or an event run by mycology groups or local experts.
Follow the Rule of Three: If you’re not completely sure, don’t consume it. Only collect edible mushrooms you can identify with certainty.
Respect German Conservation Laws: In most public forests, foraging is permitted for personal use only (up to approximately 1 kg per person), and picking endangered species is strictly prohibited.
Use a Basket, Not a Bag: When collecting, use a basket rather than a plastic bag, as this allows mushrooms to breathe and keeps them fresher.
Cut or Twist? It doesn’t matter whether mushrooms are cut or twisted out. However, it is recommended to remove mushrooms carefully from the ground, as the base of the stem often has important features that would otherwise remain in the forest, such as the volva (sack of tissue at the base) of the Death Cap mushroom

Storage and preperation

Mushrooms don’t age well, and they’re best enjoyed fresh.

Use them the same day, if possible.
Otherwise, store them in the fridge, ideally unwashed and in a paper bag.
You can also freeze or dry them.
Dried mushrooms can be ground into a flavorful seasoning powder that
lasts for months.

Cleaning & Cooking Mushrooms

Wash Thoroughly (But Gently):
Rinse wild mushrooms under running water and brush off dirt. Don’t soak them — they absorb water and lose flavour. Always pat dry afterwards.
Dry Brushing for Delicate Varieties:
High-quality or delicate wild mushrooms should only be brushed clean with a soft brush to preserve their aroma.
Wipe Farmed Mushrooms:
Cultivated mushrooms like button mushrooms just need a quick wipe with a damp cloth.
Check for Spoilage:
Discolouration (green-brown pores in porcini, reddish edges on chanterelles), soft texture, bruising, or a slimy surface are signs the mushroom is no longer fresh and may be spoiled.
Sauté for Best Flavour:
Mushrooms taste best when pan-fried until lightly browned and the natural moisture has cooked off.
Season at the End:
Salt mushrooms only after cooking — early salting can make them rubbery.
Cook Wild Mushrooms Thoroughly:
Never eat wild mushrooms raw; they can cause digestive issues.
Farmed Mushrooms Can Be Eaten Raw:
Cultivated varieties like champignons, king oyster mushrooms, and shiitake can be eaten raw — try marinating them with vinegar, oil, garlic, herbs, salt, and pepper.
Leftovers? Reheat With Care:
It is safe to reheat mushroom dishes. Cool leftovers quickly (e.g., in ice water), store at max 4°C, and reheat thoroughly. Mushrooms spoil easily if left out too long.
No Alcohol with Certain Mushrooms:
Some wild mushrooms contain a substance called coprin, which reacts with alcohol (even days later) and can cause symptoms like nausea, flushing, rapid heartbeat, and sweating. Avoid alcohol with these varieties for up to 3 days after eating. The reaction is unpleasant but not fatal.

Information on the Web

Substitutes and Food Info

Finding familiar South African flavours in Germany can sometimes feel like a culinary treasure hunt. Luckily, many of our favourite products are now just a click away.
And when that one special ingredient seems impossible to find—don’t fret. Germany offers plenty of excellent substitutes that work beautifully in our beloved recipes.
We’ve gathered a list of tried-and-true alternatives for you, complete with helpful German translations to make your shopping easier.

Below you’ll find separate pages covering different food categories — from meats and fish to baking ingredients, dairy, drinks, frozen products, and sugars. Each page includes South African favourites and their best German substitutes to help you cook and shop with ease.

Meat

🇿🇦 Meat the Difference: A South African’s Guide to Buying Meat in Germany 🇩🇪 Looking for proper boerewors? Wondering why German Rindfleisch doesn’t taste quite like home? Or scratching your head at all the unfamiliar beef cuts? Get to know the difference between German and South African beef cuts, learn

German Cut	English Equivalent	Notes
Rinderhals / Kamm / Nacken	Chuck steak / Neck	Good for stews and minced beef; flavourful but needs slow cooking.
Querrippe	Short ribs	Rich and meaty; great for slow cooking or braising.
Rinderbrust	Brisket	Ideal for corned beef, smoked brisket, or pot roast.
Hochrippe / Fehlrippe	Standing rib roast	Tender and marbled; excellent for roasting or steaks.
Vorderrippe	Front rib section	Leaner part before the rib-eye; good roasting cut.
Flaches Roastbeef / Rostbraten	Sirloin / Striploin	Classic steak cut; tender and flavourful.
Filet	Fillet / Tenderloin	Most tender muscle; minimal fat.
Dünnung / Bauchlappen	Flank steak	Flat, lean, and full of flavour; slice across the grain.
Falsches Filet / Schulter / Bug / Schaufel	Shoulder / Chuck tender	Good for biltong or stews; lean but firm texture.
Oberschale	Topside / Inside round	Excellent for biltong; lean and uniform texture.
Unterschale	Silverside / Outside round	Ideal for biltong; dries evenly and slices beautifully.
Nuss	Knuckle / Sirloin tip	Lean and versatile; used for roasts or schnitzel.
Hüfte / Hüftsteak	Rump / Top sirloin	Tender and tasty; good for grilling or roasting.
Schwanzstück / Tafelspitz	Rump tip / Tri-tip	Austrian favourite; excellent for boiling or roasting, pricier cut.
Hesse / Wade	Beef shank / Shin	Full of collagen; great for soups and slow-cooking.
Fricandeau	Lean roast (upper leg)	Old-fashioned French term; overlaps with Nuss or Oberschale.
Schwanz / Ochsenschwanz	Oxtail	Used for rich stews and soups; gelatinous and flavourful.

German Name	English Name	Description
Schweinenacken	Pork Neck	Juicy, marbled, and full of flavour — ideal for slow roasting, pulled pork, or hearty chops.
Schweineschulter / Schaufel	Pork Shoulder	Perfect for long, slow cooking, stews, or mincing for sausages. A robust and versatile cut.
Schweinerücken / Schweinelende	Pork Loin	Lean, tender, and similar to a South African pork chop. Available bone-in or boneless.
Schweinefilet / Schweinelende	Pork Tenderloin / Fillet	Extremely lean and delicate. Best for medallions or quick pan-frying to keep it juicy.
Bauchfleisch	Pork Belly	Rich and full of flavour, used for streaky bacon, crackling, or slow-roasted belly.
Schweinebauch mit Schwarte	Pork Belly with Skin	Skin-on cut, often rolled or flat — perfect for making crispy crackling or roasting joints.
Haxe	Pork Knuckle / Shank	Eisbein (boiled, northern style) or Schweinshaxe (crispy roasted, Bavarian style) — a true German classic.
Kotelett	Pork Chop	Traditional bone-in cut from the loin. Often served with a rim of fat for flavour and moisture.
Oberschale	Topside / Inside of Leg	Lean and perfect for schnitzels, thin roasts, or tender escalopes.
Unterschale	Silverside / Bottom Round	Lean and slightly firmer — ideal for roasts or curing into ham.
Schweinerippchen	Pork Ribs	Meaty ribs perfect for slow cooking, smoking, or glazing with sticky BBQ sauce.
Nuss	Eye of the Leg / Knuckle	Small, round, lean muscle — great for schnitzels or thinly sliced roasts.
Lende	Loin or Tenderloin	Depending on the butcher, can mean either loin or tenderloin — clarify before purchasing.
Kassler	Cured / Smoked Pork Chop	Lightly smoked and salted, typically from the loin or shoulder. Delicious with sauerkraut and potatoes.
Speck	Bacon / Cured Fat	Cured, sometimes smoked, thick-cut pork fat. Used for frying, flavouring dishes, or as lardons.

Product	Substitute & Translation
Lamb Shank	Die Lammhaxe. Lamb is less common in Germany and often milder than Karoo lamb. You’ll find imported New Zealand lamb (fresh or frozen) at larger supermarkets, Italian delis, or specialty butchers. Lidl occasionally stocks frozen lamb shanks, though availability is seasonal.
Mince	Das Hackfleisch. Available as Rinderhack (beef), Schweinehack (pork), or Gemischtes Hack (a mix). Ground lamb is rare but can be found in Turkish or Middle Eastern stores.
Ribeye Steak	Entrecôte or Rib-Eye-Steak. Occasionally labelled Scotch Fillet. Usually available at butcher counters, Metro, or larger Edeka stores.
Cuts of Beef	German butchers use different regional terms for cuts. South African and British cuts are closely aligned — consult comparison charts to match names correctly when ordering from a German butcher.
Cuts Good for Biltong	Silverside (Unterschale) or Topside (Oberschale) are the best options. Tafelspitz (rump tip) also works well but is leaner and typically pricier.
Offal / Afval	Die Innereien. Includes liver, kidneys, heart, tripe, and tongue. Usually pre-ordered from butchers.
Caul Fat / Netvet	Das Fettnetz or Netz vom Schwein. Ask at the butcher; often used for pâtés or meatballs.
Kidneys	Die Nieren. Beef and veal kidneys are more common than lamb; soak before cooking to mellow the flavour.
Liver	Die Leber. Widely available from pork, beef, or veal. Best when freshly sliced — look for Kalbsleber (veal liver) for a milder taste.
Stomach	Der Magen. Cow stomach (tripe) is sold as Kutteln, used in traditional dishes like Swabian Saure Kutteln.
Bacon	Back or shoulder bacon is rare in Germany. Best options: • “Frühstücksspeck nach amerikanischer Art” (Kaufland) • English bacon from Rewe or Metro • Specialty online shops (e.g. Geordie’s or British Shop EU) for South African-style rashers.
Pork Sausages (Eskort)	Typical Eskort-style sausages are 70–80 % pork, lightly spiced and coarse-ground. Good substitutes: • Nürnberger Bratwurst — fine texture, mildly seasoned • Krakauer — smoked, sometimes with beef • British shops online sell similar coarse sausages for braai or breakfast.
Pork Chops with a Fat Rind	Schweinekotelett mit Schwarte. Classic cut with skin and fat rind left on — excellent for grilling or pan-frying for that crackling edge.

Product	Substitute & Translation
Pilchards	Sardine (also “Sardinen”) – Both pilchards and sardines belong to the herring family (Clupeidae). Herring is widely eaten in Germany as Heringsfilet.
Sardines	Sardellen is smaller than Sardinen (Pilchards). They are not longer than 20 cm. When they are found in salty or sweet-sour lakes they are called Anchovies in Europe
Anchovies	Anchovis or Sardellen that are found in salty or sweet-sour lakes are called Anchovies in Europe
Salmon	Der Lachs
Mackerel	Die Makrele
Dorado	Der Schwertfisch
Sole	Die Seezunge – A delicacy, often expensive and served in high-end restaurants.
Hake	Der Seehecht or Der Hechdorsch
Cape horse mackerel	Die Bastard- oder Holzmakrele (Trachurus trachurus), auch Stöcker oder Suri genannt
Cod/Kabeljou	Dorsch (young cod, often from the Baltic) / Kabeljau (older, larger fish, often from the North Sea). Both used interchangeably.
Fish Fingers	Die Fishstäbchen
Seafood	Die Meeresfrüchte
Mussels	Die Miesmuschel
Scallops	Die Jakobsmuschel
Clams	Venusmuscheln or Vongole
Crayfish	Die Flusskrebse or Die Langusten
Langoustines	Die Langusten
King prawns	Die Hummerkrabben or Die Riesengarnelen
Prawns	Die Garnalen.
Shrimps	Tiefseegarnalen or Grönlandshrimps or just shrimps or Nordseekrabbe
Lobster	Das Hummer
Calamari/Squid	Der Tintenfish or Die Calamares. Fried Calamari is Frittierter Tintenfish
Oysters	Die Austern
Crab	Die Krabben

Foodies

Peppermint Crisp tart

Ingredients

Method

Ingredient substitutes

Resources on the web

Click here to submit your recipe

Related content

Kohlrabi: Germany’s Crunchy Green (purple) Gem

Get to Know Kohlrabi

Kohlrabi & Apple Salad with Honey-Mustard Dressing

Ingredients:

For the dressing:

For the slaw:

Getting it done:

Optional Add-Ins to Elevate Your Kohlrabi & Apple Salad

Related Content

Mushroom Foraging in Germany

When to Forage

Understanding the Risks

Mushroom Poisoning

01

Nausea and vomiting

02

Diarrhea

03

Stomach pain

04

Dizziness

05

Sweating

06

Visual disturbances

What to Do in Case of Poisoning

Seek Immediate Medical Help

Keep Mushroom Samples

Contact Poison Control

Where to Find Safe Information and Get Mushrooms Checked

Safe Foraging Tips

Storage and preperation

Cleaning & Cooking Mushrooms

Information on the Web

Related content

Substitutes and Food Info

Buying South African Products

Related content

Homemade Lemon Juice

Ingredients

Method

Rooibos Iced Tea

Ingredients

Method

Ginger Beer

Ingredients

Method

Click here to submit your recipe

Related content

🇿🇦 Meat the Difference: A South African’s Guide to Buying Meat in Germany 🇩🇪

German beef cuts

Pork (Schweinefleisch)

Where to buy meat

Vocabulary

Boerewors and Biltong

🔪 Good Biltong Cuts in Germany

Whay does meat taste different in Germany

Related content

Fish and Seafood

Where to buy fish and seafood

Vocabulary

Related content

🇿🇦 Feeling a little homesick?