Grab Oma's cookbooks!   |   Don't miss Oma's Newsletter  |  Make Oma's favorite recipe

Griess Kloeschen

by Amy Tiara MacWatt
(Isle of wight,UK )

Griess Kloesschen
go with any Fruit compote..or if you add a little spice to the Griess,
they are a wonderful addition (as a smaller version) to any clear Soup..
I remember having them quite often..as in my childhood/Youth we never had the amount of meat on the table that seems around now.

my basic recipe for GRIESS KLOESSE is :
500ml Milk,
250 g GRIESS,
ca 1/2 teaspoon of salt,
3 to 4 Eggs,
ca 2 table spoons of butter.

Bring Milk,salt slowly to a boil,add the butter,stir in the GRIESS, making sure,you can lift it off the base of the pot,then you let this cool down,before you slowly add in the eggs.Keep an eye on the consistency,if too soft,leave out 1 egg, if too tough, I`ve before added a bit more warmed up milk.

Then you bring to a boil a pot of salted Water,to create your Kloesse,you do that in using a cup of hot water/ TABLE SPOON, this is close to making a Quenelle...: Dip the spoon in the water hold the spoon with the bottom up, place the edge of the spoon into the mixture, with the near edge close to the surface but not touching, and drag the spoon toward you. The mixture you’re scraping should curl with the shape of the spoon. As you drag, twist your wrist up until the quenelle folds over itself into an egg shape.

After that you place Kloesschen in boiling water,when it looks ready to you,take out ,let dry before serving...with any fruit compote ...you can use same recipe to make smaller Kloesschen,to sit in a Soup, (clear..Rindfleisch/Bouillon..)with fresh chives.

A lovely addition to Griess Kloesschen is to add a couple of tablespoons of breadcums in some hot oil/butter in a pan,stir constantly to bind..lightly brown..and add your Kloesschen to the pan,swishing them around.
Guten Appetit!


Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Your Best Recipe.

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Newest Recipes

  1. Vegan Roasted Brussels Sprouts with Balsamic Vinegar & Maple Syrup

    These roasted Brussels spouts with balsamic vinegar and maple syrup are so quick and easy to prepare, yet so delicious! This may just be your new favorite go-to recipe for roasted FROZEN Brussels spro…

    Go to the recipe

  2. German Unstuffed Cabbage Roll Casserole made Just like Oma

    Love German cabbage rolls? You'll absolutely love Oma's unstuffed cabbage roll casserole. Same great taste, but a LOT less work. No rice or tomatoes here. Just real German goodness.

    Go to the recipe

  3. Jelly Donut Recipe (Berliner Pfannkuchen) made Just like Oma

    THE German Krapfen or jelly donut recipe you'll need if you plan to make Berliner Pfannkuchen ~ that traditional treat for New Year's and throughout the year!

    Go to the recipe

*  *  *  *  *

Words to the Wise

"When people do not accept divine guidance, they run wild. But whoever obeys the law is joyful."

Proverbs 29:18 (NLT)