Glossary G

Germe de ble is the French term for "wheat germ"

Read more …

Germknödel/ Germknoedel refers to a German variety of dumpling made of yeast and filled/stuffed with Pflaumenmus (plum jam) and garnished with melted butter or vanilla sauce. Germknödel are similar to Dampfnudeln except that they are boiled in salted water or steamed over hot water.

Germknoedel also known as Germknödel refers to a yeast dumpling with sour prune jam from Austria and also from Germany.

Geröstet is the German word for "roasted" or "toasted". Geröstet Macadamia (nuts) means "roasted/toasted macadamia nuts" and Geröstet Pinienkerne is "roasted/toasted pine nuts".

Gerstsuppe refers to "barley soup" from South Tyrol. It is one of the traditional foods served as an appetizer in this Italian region.

Read more …

Gesalzen is the german word which means "salted". It may also mean "ready salted", as in different kind of nuts being sold in packs in the supermarkets which are "gesalzen", meaning the nuts are salted or already salted. A pack of Gesalzen Macadamia means "salted macadamia nuts".

Geschirr is a German word for dishes

Geschwollene refers to the German type of wurst (sausage) which is generall eaten with sauerkraut or a sauce of mushroom. Geschwollene is a sausage from the Bavarian State of Germany, specifically from Allgäu.

Read more …

Gestovtes is the German term which is also known as gedämpftes or gedünstetes. In cooking, it refers to food, particulary vegetables (carrots, leeks, celery) which are stewed, steamed or braised, as in gedünstetes Gemüse which is a German for "Braised vegetables". Frankfurth has also a specialty food called "Frankfurter gestovtes Kalbfleisch". Below is a recipe from Schleswig-Holstein of steamed, stewed or braised vegetables with butter-flour sauce. It can be served as a side dish for fish or meat dishes. Recipe: GESTOVTES GEMÜSE Zutaten für 4 Portionen: 400 g Möhren oder Steckrüben 400 g Lauch 150 g Knollensellerie, Salz and weißer Pfeffer 1 Prise Zucker 2 TL Butter 2 TL Mehl 1 EL Zitronensaft Zubereitung: Möhren putzen, waschen, in Scheiben schneiden. Lauch längs aufschlitzen, gründlich waschen und schräg in Ringe schneiden. Sellerie schälen, in kleine Würfel schneiden. Das Gemüse in einen Topf geben, etwa 1/8 l Wasser angießen. Mit Salz und 1 Prise Zucker würzen, zugedeckt etwa 10 Minuten dünsten. Die Butter mit dem Mehl verkneten. Unter das Gemüse mischen und kurz aufkochen, bis eine sämige Soße entsteht. Mit Salz, Pfeffer und Zitronensaft abschmecken.

Read more …

English: Chestnut puree / Deutsch: Kastanienpüree / Español: Puré de castañas / Português: Purê de castanha / Français: Purée de châtaigne / Italiano: Purea di castagne /

Gesztenyepüré is one of the Hungarian sweets/desserts, referring to Chestnut Puree. It is one of the popular sweets/desserts in Hungary, a "must-try" dessert when in Hungary. It a sweet and creamy dessert made from pureed chestnuts with sugar and rum, served with whipped cream.

Read more …