At first look you’ll know that this is like Morcon, a rolled meat with fillings of vegetables, cheese, hard-boiled eggs, hotdogs and pickles served on special occasions back home. Rouladen simply means rolled meat. The German and Austrian counterpart has less filling and has a different sauce from what I remember my mom makes. Well, I don’t expect them to be the same, that’s one good thing about food, there are similarities and differences that you get to enjoy whichever you like.

4-5 Beef Roulade (thin strips)
8-10 slices of bacon
2-3 onions
1-2 tablespoons spicy mustard from Dijon
1 tablespoon butter
2 tablespoons butter
freshly ground white or black pepper
Sea salt or coarse salt ground pepper

2-3 onions
1  carrot (cut in half)
1 / 4 celeriac
1 clove of garlic
1 large tomato
1 tablespoon tomato paste
1/2 l beef stock, chicken stock, veal stock, vegetable stock, broth or bouillon cubes
1 sprig of thyme
1 bay leaf
freshly ground white or black pepper
Sea salt or coarse salt ground pepper

1. Peel the onions and cut into rings.
2. Wash the roulades and pat dry with kitchen paper.
3. Clean the carrots, peel and cut half of it into thin strips.
4. Sprinkle roulades with salt and pepper, brush with mustard and top with two slices of bacon, onion rings and carrot strips.
5. Roll up and fasten with toothpicks or roulade needles.

1. Wash tomato with hot water and quarter them.
2. The fat can be extremely hot, fry the roulades on all sides, add salt and pepper.
3. Dice the remaining carrots.
4. Remove the roulades from the pan and pour off most of the fat.
5. Fry the diced vegetables and herbs (onions, carrots, garlic, celeriac, thyme, bay leaf) in butter. Let contents of the pot thicken with tomato paste.
6. Scrape off the browned bits with a wooden spoon from pan bottom.
7. Bring the sauce to a boil and place the roulades.
8. Then add in chopped tomato.
9. Let boil and let simmer for about 1 hour and 50 minutes.
10. Pour sauce and season to taste.

Serve with rice or pasta.


Food Friday, Yummy Sunday



From the last entry you saw two of our main dishes, that’s actually the only photos I got because we were seated round a table, I can’t take photos of the other plates and I was too lazy to stand up and go around their part of the table. 😀 The photo above is a setup by the restaurant’s entrance we didn’t have that elaborate set of utensils on our table though…


The S’Baggers experience will not be complete without dessert. Like the main dishes, the names are new to me…not for being Franconian but because they weren’t the usual dessert names you see on a menu.

My daughter got a dessert called Unser Beitrag für eine bessere Welt – very unusual name indeed as it translates to Our share for a better world…perhaps it’s their version of the world would be better with good food. It’s a combination of Apfelstrüdel and Topfen (quark cheese) Strüdel with vanilla sauce. She doesn’t like quark cheese so she gave it to her grandma which she gladly had. Dawty ordered another for take home and shared it again with mom-in-law.

eisboy eis

Both boys got strawberry ice cream, made from fresh strawberries. It was named A Erdbeereis direggd in die Wafflll, strawberry ice cream in wafer. The cup is edible and both boys went eating theirs all by themselves. Hubby and I were too full for desserts…

Main dishes here, restaurant exterior and more here.

S’Baggers – Food Sliding Down

naggerder Frankendöner Haweii

That’s my naggerder Frankendöner Haweii mid Dibb/Escalope Hawai,  seared pork cutlet topped with ham and grilled pineapple. This is what I had during our last semi-rendezvous with the in-laws in Nürnberg, at S’Baggers to be exact.

For the dish, I love that they used fresh pineapple which was thickly cut and I did mention I love this grilled fruit over at my other blog where I already featured the restaurant. Please click here for that related story and to see how they uniquely serve food.


spare ribs

S’Baggers serves  traditional Franconian (a historic region in Germany, mostly northern Bavaria and neighboring cities) – all low-fat and low-calorie dishes. That means the use of calorie-less vegetable oil for frying (I think). The kids got Fritters (Baggers) so I’m not so worried that it’s loaded with oil.

Hubby got Barbecue spareribs with a serving of different breads. Since we are entitled to choose our own dip I only got catsup which didn’t go well with my dish, he got cranberry sauce which didn’t go well with the ribs. Solution – exchange of sauces! lol. The cranberry was good for mine but mom-in-law said she wouldn’t want to have her dish and dessert together like that. hihi


A few minutes after and what’s left is a plate of bones! Dessert follows.



Am Steinacher Kreuz 28

D-90427 Nuremberg

Tel. +49 (0) 911 / 477 90 90
Fax +49 (0) 911 / 477 90 92
Email info@sbaggers.de


for: Food Friday, Yummy Sunday, Mellow Yellow Monday


Knödel and an Upside Down Kitchen

kitchen upside down

I was wandering at Lutz, a furniture store near our place the other day and this upside down kitchen display caught my attention. Yep, it gives me a headache when I look at it, but I just have to have a photo. This is a sample of Lutz’ ready-made compact kitchens – now the trend in kitchen units. Compact kitchens are popular for their being space-saving. Each kitchen are complete with sink, stove, oven, compact refrigerator and freezer and storage cabinets. Some also include installed microwave ovens, range hoods and wall cabinets…sometimes customized per customer’s needs.

Compact kitchens are most convenient especially for homes with limited space. If you remember the kitchen renovation entry two posts below, that is actually a compact kitchen ordered from this same shop, Lutz. ^_^

I went around the shop a bit more, I only bought a small basket for bread. Shortly before noon I went to pick up the kids at school. On our way back we passed by a grocery store to which my son requested that we buy some Knödel (dumplings) for dessert. I’ve never made Knödel at home ever so I bought a ready to cook Knödel box, one with quark cheese, the other with apricot.

Cooking them reminded me of Ginataang bilo-bilo (glutinous rice balls in coconut milk). The texture and feel is every inch a bilo-bilo or palutang. Knödel can be made with Pâte à choux,the dough used to make profiteroles, and eclairs sans the puffing.

They can also be made with flour & potato batter. Marillenknödel is made by wrapping the potato dough around whole plums or apricots. They are then boiled and later on rolled in hot buttered caramelized bread crumbs (Streusel). Yum! that’s the part I like best. Topfenknödel on the other hand, have quark cheese (Topfen) inside, either topped with cinnamon sugar or streusel too. Would really like to learn how these are made…will try them soon enough. 😉

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