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- Followers 245.6K
- Engagement 10.36%
- Avg likes 29.4K
- Avg comments 551
About Nina | German family recipes & culture
Nina | German family recipes & culture (@germanmomkitchen) is a Parenting creator on Instagram. The account has 245,580 followers and 75 published posts. Recent posts average 29,375 likes and 551 comments, an engagement rate of 10.36%.
An audience of 245.6K puts Nina | German family recipes & culture in the mid-tier, between 100,000 and 1 million followers. Nina | German family recipes & culture follows just 36 accounts, which leaves well over 1,000 followers for every account followed. Nina | German family recipes & culture carries Instagram's verified badge and uses an Instagram professional account. Flinque files Nina | German family recipes & culture under a single category, Parenting.
The Instagram bio for Nina | German family recipes & culture runs to 19 words across 3 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Nina | German family recipes & culture dates from December 2025.
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75 Posts
All 10 recent posts Flinque holds for Nina | German family recipes & culture are videos. 75 published posts give Nina | German family recipes & culture a moderate archive on Instagram. Against the audience, that is roughly 3,274 followers for each post published. Nina | German family recipes & culture also keeps 8 story highlights on the profile. All 10 carry captions, averaging 261 words each. The captions are written mainly in English. Words that recur across them include tbsp, instructions, salt, until and ingredients. The captions tag #germanmomkitchen, #germanrecipes, #germanfood, #germancuisine and #pastasalad.
In Germany, there’s a good chance you’ll find a bowl of Nudelsalat at almost every BBQ, birthday party, family gathering or potluck.
Every family has their own version, but most German pasta salads are creamy, made with pickles, mayo and often Fleischwurst (similar to bologna).
Simple, comforting and made to share. ❤️
Recipe ⬇️
🥗 Ingredients
500 g (1.1 lb) fusilli pasta
300 g (10.5 oz) Fleischwurst or bologna, diced
5–6 pickles, diced
150 g (5.3 oz) peas
150 g (5.3 oz) sweet corn
3 hard-boiled eggs, diced
1 small onion, finely diced
Dressing:
250 g (1 cup) mayonnaise
4 tbsp pickle juice
1–2 tsp German mustard
salt & black pepper
Instructions:
1. Cook the pasta and let cool.
2. Dice the Fleischwurst, pickles, eggs and onion.
3. Mix mayonnaise, pickle juice, mustard, salt and pepper.
4. Combine everything in a large bowl.
5. Refrigerate for at least 2 hours.
6. Taste and adjust seasoning before serving.
💡 Tip:
German pasta salad tastes even better the next day after the flavors have had time to develop.
Did your family make Nudelsalat with peas, corn, eggs or something completely different? 👇
#germanfood
#germancuisine
#pastasalad
#germanrecipes
#germanmomkitchen
My mother made this. Her mother before her. And one day, I will teach my children too.
This is Rouladen — and this is what German Sundays smell like.
German craft belongs in the kitchen. My Classic Ikon knives are made in Solingen since 1814 — the same city, the same craft, for over 200 years. Real German craft, at your table.
The Classic Ikon 3-piece set is what I use — link in my story. 🔗
🥩 Traditional German Beef Rouladen (serves 6)
For the Rouladen:
6 thin beef slices (150–180g / 5–6oz each)
Salt & pepper
6 tsp / 30g German mustard
12 slices bacon (2 per Roulade)
3 pickles, cut into strips
2 onions, thinly sliced
Kitchen string
For the sauce:
3 tbsp / 40g clarified butter
1 large onion, diced
2–3 carrots (200–250g / 7–9oz), diced
1 small piece celery (50g / 2oz)
3 tbsp / 50g tomato paste
480ml / 2 cups beef broth
180ml / ¾ cup water
2 bay leaves
Instructions:
Season beef, spread mustard, add bacon, pickles & onions. Roll tightly, tie with string.
Brown deeply on all sides in clarified butter.
Sauté vegetables, add tomato paste, deglaze with broth — reduce and repeat.
Add remaining broth, water & bay leaves. Return rouladen. Braise 1.5–2 hours.
Remove rouladen, blend sauce, season, return rouladen.
Serve with mashed potatoes & Rotkohl 🥔
100% German Sunday feeling.
🇺🇸 US tip: Ask for thin sliced top round. Dijon works if you can't find German mustard.
What do you serve yours with? Tell me in the comments 👇
#ad #MyWUSTHOF #WUSTHOF #germanmomkitchen
Warm potatoes.
Fresh cucumber.
A tangy vinegar dressing.
Simple food made for long evenings outside, family gatherings and grill season.
This Kartoffel-Gurkensalat is one of those classic German side dishes that quietly appears at almost every summer BBQ.
Nothing fancy. Just comforting, fresh and made to share.
If you grew up in Germany, there’s a good chance this was sitting somewhere on the table next to grilled meat, bread and garden salads. 🤍
Recipe below ⬇️
🥔 Ingredients:
- 1 kg waxy potatoes
- 1 cucumber
- 1 small red onion or shallot
- fresh chives or dill
Dressing:
- 5 tbsp light vinegar (I used a mild herb vinegar)
- 6 tbsp oil (traditionally a neutral oil, but I used olive oil)
- 1 tsp mustard
- 1 tsp sugar
- 100 ml warm vegetable broth
- salt & black pepper
Instructions:
1. Boil the potatoes until fork tender.
2. Slice while still warm.
3. Thinly slice the cucumber and onions.
4. Warm the broth with vinegar, mustard, sugar, salt and pepper.
5. Pour over the warm potatoes and let soak.
6. Add cucumber, onions and herbs.
7. Mix gently and let rest before serving.
Perfect for German BBQ season 🇩🇪☀️
#germanfood #potatosalad #germancuisine #summerrecipes #germanmomkitchen
Day-old potatoes, a hot pan, and one rule my Oma always kept: don’t touch it. Let it rest. Let the crust do its thing.
Smoky, crispy, pure comfort.
━━━━━━━━━━━━━━━
✨ German Bratkartoffeln
Serves 3–4
• 1 kg waxy potatoes, cooked & cooled overnight (2.2 lbs)
• 120 g bacon or speck, diced (4 oz)
• 1 red onion, diced
• 3–4 tbsp clarified butter
• salt & black pepper
• optional: fresh parsley
━━━━━━━━━━━━━━━
How to make them:
1. Slice the cold potatoes into medium slices.
2. Fry the bacon slowly until lightly crispy. Remove from the pan.
3. Add the diced onion and cook until golden. Remove as well.
4. Add clarified butter and the potatoes to a hot pan.
Now comes the important part:
Leave them alone.
No constant stirring.
No flipping every minute.
Let them develop a deep golden crust before turning.
5. Once crispy, add the bacon and onions back in.
Season with salt & black pepper and finish with parsley if you like 🤍
━━━━━━━━━━━━━━━
In Germany, Bratkartoffeln are often served with:
• fried eggs
• pickles
• schnitzel
• cucumber salad
• or simply straight from the pan.
Fried egg on top — yes or no? 👀
My family’s been arguing about this for 30 years.
If you'd like a taste of home, follow for more 🤍
#germanmomkitchen #germanrecipes #GermanFood
She has been making it for years, and somehow it became part of all of our childhoods.
A buttery crust, creamy vanilla pudding, fresh strawberries and roasted almonds around the edges.
No matter how much she makes, it never lasts more than a day.
✨ German Strawberry Cake
For the crust:
• 125 g butter (½ cup + 1 tbsp)
• 125 g sugar (⅔ cup)
• 1 egg
• 250 g flour (2 cups)
• 1 tsp baking powder
• 3 tbsp milk
For the topping:
• Vanilla pudding / custard
• Milk (according to package instructions)
• Fresh strawberries
• Red cake glaze / Tortenguss
• Sliced almonds
• A little sugar for roasting the almonds
Instructions:
1. Mix the butter and sugar together. Add the egg and milk.
2. Add the flour and baking powder and knead into a smooth dough.
3. Chill the dough for 1 hour.
4. Press the dough into a greased tart pan and bake at 175°C / 350°F for about 30 minutes, until lightly golden.
5. Let the crust cool completely.
6. Prepare the vanilla pudding and spread it onto the cooled crust.
7. Top with fresh strawberries and pour over the cake glaze.
8. Roast the sliced almonds with a little sugar in a pan until golden.
9. Lightly brush the outer edge of the cake with glaze and gently press the roasted almonds around the sides.
Enjoy 🤍
If this reminds you of childhood, follow along for more German comfort food 🤍
#germanmomkitchen #germanrecipes #germancake
Today, it’s still one of those classic Sunday dishes served with mashed potatoes and gravy in homes all across Germany.
🇩🇪 German Hackbraten (German Meatloaf)
For the Hackbraten:
1 kg ground beef or half beef / half pork (2.2 lbs)
2 small onions, finely diced
2 garlic cloves, minced (optional)
120 g old bread or toast, soaked in milk (about 2 cups)
120 ml milk (1/2 cup)
2 eggs
2 tbsp mustard
2 tsp salt
1 tsp black pepper
1 tsp paprika
pinch of nutmeg
1 tbsp parsley
For the gravy:
drippings from the pan
500 ml beef broth (2 cups)
1 tbsp mustard
1 tbsp flour + splash of water
optional: a little butter or cream
Instructions:
Soak the bread in milk for a few minutes.
Sauté the onions in a little butter until soft.
Mix everything together and form into a loaf.
Bake at 180°C / 350°F for about 60–70 minutes.
For the gravy, use the drippings from the pan, add beef broth and mustard, then thicken with the flour slurry.
Serve with mashed potatoes and gravy 🤍
Save this recipe for your next cozy Sunday meal ✨
#germanmomkitchen #germanfood #germanrecipes
It’s called Kalter Hund (or Kalte Schnauze) — a no-bake chocolate biscuit cake that has been part of German home baking for generations.
Simple ingredients, no oven, and yet… somehow always present.
Especially at birthdays, family gatherings, and the kind of afternoons that quietly turn into memories.
It was never meant to be impressive.
Just something sweet, made from what was available.
And maybe that’s exactly why people still make it today.
🍫 RECIPE
Ingredients:
200g dark chocolate
200g milk chocolate
200g butter
200ml heavy cream
2 tbsp cocoa powder
2 tbsp powdered sugar
1 tsp vanilla extract
pinch of salt
250g butter biscuits
Instructions:
Gently melt chocolate, butter, and cream (don’t boil).
Stir in cocoa powder, powdered sugar, vanilla, and salt.
Let the mixture cool slightly until thick and smooth.
Line a loaf pan with parchment paper.
Layer chocolate mixture and biscuits alternately.
Finish with a layer of chocolate.
Chill for at least 4 hours (best overnight).
✨ A small note
Traditionally, this cake was made with coconut fat and cocoa powder —
a reflection of simpler times and limited ingredients.
This version is a little richer, a little smoother…
but the idea remains the same.
🤍 If you’ve never tried this before — this might be your sign.
And if it reminds you of home… you’re not alone.
Follow for more German food & traditions.
#germanfood #germancuisine #germanmomkitchen
Tender rolled beef with mustard, pickles & onions – slowly braised in a rich homemade gravy. A true German Sunday family family dish.
---
🛒 Ingredients (dual measurements)
For the rouladen (6)
6 thin beef slices (≈150–180 g each / 5–6 oz)
Thickness: about 3–6 mm / ⅛–¼ inch
If thicker, gently pound with a meat mallet until easy to roll.
salt & pepper
6 tsp (≈30 g / 1 oz) German mustard (medium)
12 slices bacon (2 per roulade)
3 pickles, cut into strips
2 onions, thinly sliced
kitchen string or toothpicks
---
For the sauce
3 Tbsp (≈40 g / 1.4 oz) clarified butter or oil
1 large onion (≈200 g / 7 oz), diced
2–3 carrots (≈200–250 g / 7–9 oz), diced
1 small piece celery (≈50 g / 2 oz, optional)
3 Tbsp (≈50–60 g / 2 oz) tomato paste
480 ml beef broth (≈2 cups)
180–240 ml water (≈¾–1 cup)
2 bay leaves
1 pinch sugar (optional, for browning)
---
👩🍳 Instructions
1) Fill the rouladen
Lay out the beef slices
Season both sides with salt & pepper
Spread each with mustard
Add bacon, pickle strips & onions
Roll tightly and secure
---
2) Brown
Heat clarified butter or oil
Brown rouladen deeply on all sides (very important!)
Remove rouladen
---
3) Start the sauce
Sauté onion, carrot & celery
Add tomato paste (+ sugar) and roast 1–2 minutes
Deglaze with a little broth first, reduce, repeat
(this is the classic German way to get deep color and flavor)
Add remaining broth + water + bay leaves
Return rouladen to the pot
---
4) Braise
Cover and simmer gently 1.5–2 hours
Take rouladen out
---
5) Finish the gravy
Blend the sauce (or press through a sieve – very traditional)
Reduce until thick and glossy
Season
Return rouladen into the sauce
---
🍽 Serve with
mashed potatoes
red cabbage (Rotkohl)
100% German Sunday feeling.
---
🇺🇸 Notes for US kitchens
Ask for thin sliced top round (3–6 mm / ⅛–¼ inch)
Dijon works if you can’t find German mustard
Browning = deep German gravy flavor ✨
---
🕯 Make-ahead
Even better the next day – braise in the evening, finish the sauce next day.
#germanmomkitchen #germanrecipes
It takes only 2 ingredients and time.
This quiet recipe has been part of our kitchens for generations — soft, mild, and rich in protein.
Perfect for cheesecakes, pastries, or simply with fruit. ✨
---
🇩🇪 How to make real German Quark (yields ~1 kg, about 20 % fat content)
Ingredients:
3 liters whole milk (3.5 %)
1 liter cultured buttermilk
Instructions:
1️⃣ Pour both into a large pot and stir gently.
2️⃣ Cover loosely with the lid and let it rest at room temperature for 24 hours.
3️⃣ Warm slowly on the stove to 40–45 °C (about 100–110 °F) – don’t boil.
4️⃣ Once the curd separates from the whey (after about 30–60 minutes), remove from heat.
Let it stand off the stove for another 1–2 hours, covered.
5️⃣ Line a sieve with a damp muslin or cheesecloth, place it over a bowl.
6️⃣ Pour the mixture in and let it drain for 4–6 hours (or until it reaches your preferred texture).
7️⃣ Transfer to a clean jar and refrigerate.
🥣 You’ll get about 1 kg of creamy Quark – similar to German 20 % fat (regular) Quark.
Perfect for baking, desserts, or simply with a drizzle of honey.
---
To make low-fat (Magerquark):
Use low-fat milk (1.5 %) instead of whole milk.
Let it drain longer (8–10 hours).
This will reduce the fat content and create the firmer texture typical for Magerquark used in traditional German cheesecake.
---
🧊 Storage tip:
Homemade Quark keeps in the fridge for up to 5 days — or you can freeze it for up to 3 months.
Defrost slowly in the fridge overnight before using.
Note: the texture may become slightly grainier after thawing, but the taste remains beautifully mild and authentic.
---
✨ A little taste of Germany… wherever you are.
#GermanMomKitchen #GermanRecipes #QuarkRecipe #RealFoodFromGermany #HomemadeCheese
Real flavor always starts here — in my kitchen.
A simple, homemade vegetable paste — made from fresh vegetables, good salt, and time.
No additives. No shortcuts. Only real flavor.
Just like my mother and grandmother used to make it.
It keeps for months in the fridge and turns into the richest, most comforting broth — in seconds.
Once you taste it, you’ll never look at broth the same way again. 🌿🇩🇪
✨ Save this recipe — it’s the base of real German home cooking.
👇 Full recipe below
---
🥕 Homemade German Vegetable Broth Paste (Raw & Natural)
Ingredients
• 250 g carrots
• 200 g celeriac (celery root)
• 150 g leek (white & light green parts)
• 100 g parsley root or parsnip
• 2 onions
• 2–3 garlic cloves
• ½ bunch fresh parsley (with stems)
• 30–50 g soft dried tomatoes (briefly soaked, drained)
• 200–220 g rock salt (≈ 22–25 % of the vegetable weight)
• 2 tbsp olive oil (optional)
• Optional: 1 tsp lovage (for the true German flavor)
Instructions
1️⃣ Wash, peel & roughly chop all vegetables.
2️⃣ Finely chop in a food processor until a moist, grainy paste forms.
3️⃣ Mix in salt (and olive oil) by hand. Let rest 10–15 min.
4️⃣ Spoon into clean, sterilized jars & seal tightly.
5️⃣ Store in the fridge. Keeps 2–3 months (often longer).
Use:
1 tsp paste = 250 ml hot water for broth,
or add directly to soups, sauces, rice or stews.
---
#GermanMomKitchen #GermanCooking #HomemadeBroth #RealFood #FromScratch
Nina | German family recipes & culture's engagement
Nina | German family recipes & culture's engagement rate on Instagram is 10.36%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 10 followers. Likes outnumber comments by roughly 53 to 1, with 29,375 likes and 551 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
10.36%
- Avg likes
- 29.4K
- Avg comments
- 551
- Interactions : followers
- 1 : 10
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Who is Nina | German family recipes & culture?
Nina | German family recipes & culture (@germanmomkitchen) is a Parenting creator on Instagram. Nina | German family recipes & culture carries Instagram's verified badge and uses an Instagram professional account. The Instagram bio for Nina | German family recipes & culture runs to 19 words across 3 lines.
How many followers does Nina | German family recipes & culture have?
Nina | German family recipes & culture has 245,580 followers on Instagram (245.6K). Nina | German family recipes & culture follows just 36 accounts, which leaves well over 1,000 followers for every account followed. 75 published posts give Nina | German family recipes & culture a moderate archive on Instagram.
What is Nina | German family recipes & culture's engagement rate?
Nina | German family recipes & culture's engagement rate on Instagram is 10.36%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 10 followers. Likes outnumber comments by roughly 53 to 1, with 29,375 likes and 551 comments on an average post, so most reactions are taps rather than replies.
What does Nina | German family recipes & culture post about on Instagram?
Flinque files Nina | German family recipes & culture under a single category, Parenting. All 10 recent posts Flinque holds for Nina | German family recipes & culture are videos. The 10 recent Instagram captions Flinque holds for Nina | German family recipes & culture repeatedly use the words tbsp, instructions, salt, until and ingredients. Nina | German family recipes & culture's captions carry hashtags such as #germanmomkitchen, #germanrecipes and #germanfood. Nina | German family recipes & culture writes those captions mainly in English. Nina | German family recipes & culture keeps 8 story highlights, which open with a free Flinque account.
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Nina | German family recipes & culture's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Nina | German family recipes & culture and use Flinque's outreach tools wherever a contact route is on file.
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