Bergische Coffee Table, Interpreted

5 from 8 votes
Prep Time 2 hrs
Cook Time 1 hr 45 mins
Rest Time 4 hrs
Total Time 7 hrs 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 325 kcal


For the lard:

  • 250 g Fat
  • 250 g Bacon
  • 2 Pc. Onions
  • 0,5 tsp Salt
  • 1 pinch Pepper
  • 0,5 tsp Marjoram, dried

For the sour cream:

  • 200 g Sour cream
  • 200 g Creme fraiche Cheese
  • 1 tbsp Herb vinegar
  • 1 tbsp Dill, chopped
  • 1 tbsp Parsley, chopped
  • Salt pepper

For the waffles:

  • 150 ml Milk
  • 250 g Sugar
  • 0,5 packet Vanilla sugar
  • 250 g Butter
  • 300 g Flour
  • 3 Pc. Eggs
  • 0,5 packet Dry yeast

For the ice cream:

  • 400 g Sweetened condensed milk
  • 500 g Cream
  • 3 Pc. Vanilla pods

For the strawberry sauce:

  • 500 g Strawberries
  • 200 g Preserving sugar
  • 1 Pc. Lemon

For the brown bread (2 medium-sized loaves of bread):

  • 500 g Rye flour
  • 500 g Wheat flour
  • 2 packet Dry yeast
  • 1 l Water, lukewarm
  • 20 g Salt
  • 100 g Sunflower and pumpkin seeds



  • Cut the onions into small pieces. Heat the pork flavors in a pan. Add onion and bacon cubes and fry in them until they take on a brownish-golden color. Spice up. Now pour the mixture into screw-top jars, allow to cool and later put in the refrigerator.

Sour creme:

  • Mix all ingredients together.


  • Bring the first 4 ingredients to the boil together. Then mix in the remaining ingredients. Let the dough rise for about 2 hours. The batter works best in an iron for thick waffles.


  • Whip the cream until stiff and fold into the sweetened condensed milk. Scrape out the pulp of 3 vanilla pods and mix into the mass. Put the mixture in the freezer for at least 4 hours.

Strawberry sauce:

  • Wash the strawberries and cut them into small cubes. Squeeze the lemon. Bring the strawberries, lemon juice and preserving sugar to the boil for about 15 minutes. Serve warm.

Brown bread:

  • Knead all ingredients - except for the grain mixture - together. Cover and let the dough rise for about 1 hour. Divide the dough so that you have two balls of the same size. Knead the grain mixture into a ball. Place both balls on a baking sheet lined with baking paper and let rise for another hour. Bake both breads at 200 degrees for 45 minutes.


Serving: 100gCalories: 325kcalCarbohydrates: 36.8gProtein: 5.3gFat: 17.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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