top of page

March 14

Saint of the day:

Saint Matilda

Patron Saint of parents of large families & widows

Saint Matilda's Story

Matilda was the daughter of Count Dietrich of Westphalia and Reinhild of Denmark.

She was also known as Mechtildis and Maud. She was raised by her grandmother, the Abbess of Eufurt convent. Matilda married Henry the Fowler, son of Duke Otto of Saxony, in the year 909. He succeeded his father as Duke in the year 912 and in 919 succeeded King Conrad I to the German throne. She was noted for her piety and charitable works. She was widowed in the year 936, and supported her son Henry's claim to his father's throne. When her son Otto (the Great) was elected, she persuaded him to name Henry Duke of Bavaria after he had led an unsuccessful revolt. She was severely criticized by both Otto and Henry for what they considered her extravagant charities. She resigned her inheritance to her sons, and retired to her country home but was called to the court through the intercession of Otto's wife, Edith. When Henry again revolted, Otto put down the insurrection in the year 941 with great cruelty. Matilda censored Henry when he began another revolt against Otto in the year 953 and for his ruthlessness in suppressing a revolt by his own subjects; at that time she prophesized his imminent death. When he did die in 955, she devoted herself to building three convents and a monastery, was left in charge of the kingdom when Otto went to Rome in 962 to be crowned Emperor (often regarded as the beginning of the Holy Roman Empire), and spent most of the declining years of her life at the convent at Nordhausen she had built. She died at the monastery at Quedlinburg on March 14 and was buried there with Henry. Her feast day is March 14th.






St. Matilda’s relics rest in the reliquary chapel and she is depicted in stained glass in the Basilica of the Sacred Heart, where she holds a scepter and coins as a sign of her generosity to the poor. A second window depicts her in prayer with her two sons conspiring in envy behind her. St. Matilda is patron of widows, and of those who have conflicts with their grown children. 

St. Matilda rest in
St. Servatius Church in Quedlinburg
Convention 20a 
06484 Quedlinburg 
Phone (03946) 2545 
Fax (03946) 989098 

The collegiate church St. Servatius
high on the Schlossberg.

It is also called Quedlinburg Cathedral.

Since 1994, together with the old town, it has been a UNESCO World Heritage Site.



The collegiate church, in which also the cathedral treasure can be seen.

The crypt holds the tombs of King Henry  and his wife Saint Matilda.

Doorknob of the collegiate church.

This is a dramatic video, but wow, I loved it! 


Bavarian Dumplings –

Bayerische Semmelknoedel


  • 8 cups cubed old bread

  • 1/4 cup finely diced onion

  • 3 eggs

  • 1/2 cup butter (melted)

  • 2 Tbsp. dried Parsley

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • Pot of boiling water



  1. Put cubed bread in a large mixing bowl.

  2. In a small mixing bowl, beat eggs and whisk in melted butter, onions, parsley, salt, and pepper.

  3. Pour mixture over the bread. Mix and mash with your hands until every single cube of bread is evenly moist.

  4. Remove any pieces that are still dry.

  5. Form into tightly-packed billiards-sized balls. They’ll plump up to the size of tennis balls while cooking.

  6. Cover with a clean towel and let sit for 1 hour

  7. Fill a pot (large enough to accommodate the number of balls you plan to make) about 1/2 way to 2/3 with water and bring to boil.

  8. Using a spoon, set dumplings into the boiling water. Once they’re all in, let cook for 20 minutes. If making a double or quadruple batch, let cook for 30 minutes.

  9. Remove from water with slotted spoon and place on a serving dish

  10. Drain off excess water before serving.


  • 1-2 lbs. chuck or arm roast, cut into 1″ cubes (for a shortcut, buy prepackaged stew meat)

  • 1 large onion, diced

  • 1 stick butter

  • 1 tbsp. smoky Hungarian paprika

  • 1 cup of your favorite red wine

  • 2-4 cups of Water

  • 1 small can of tomato paste

  • 2 heaping tsp. jarred minced garlic (or 3 cloves crushed)

  • Salt & pepper to taste

  • 1 tsp. rosemary

  • 1 tsp. thyme

  • 2 bay leaves

  • pinch of sugar

  • Optional: Cornstarch slurry


  1. Melt the butter on medium-high heat in a Dutch oven or stew pot then brown the meat in batches. Transfer meat to a dish and set aside.

  2. Saute diced onion in the same pot until it begins to caramelize.

  3. Stir in paprika and cook for a minute or two.

  4. Add wine and meat. Cook, stirring frequently, until most of the liquid is gone.

  5. Add water just to cover meat. Stir in tomato paste, rosemary, thyme, bay leaves, garlic, salt, and pepper. (and a pinch of sugar if needed)

  6. Bring to a boil, reduce heat, cover, and let simmer over very low heat for 90 minutes.

  7. For a thicker gravy: Corn starch slurry = 2 heaping tbsp. cornstarch dissolved in 1 cup cold water. Stir into boiling sauce at the very end of cooking. Turn down to simmer and cook for an additional 5 minutes until sauce is slightly thickened.

German Brötchen


  • 2 1/2 cups flour

  • 1 tsp. salt

  • 4 tsp. baking malt (optional, this will add a lovely brown color)

  • 1 pkg. active-dry yeast (2 1/2 tsp)

  • 1 cup water

  • 2 TBSP sugar



  1. Add flour salt, and baking malt (if using) to the large bowl of a stand mixer.

  2. In a small bowl add the water, sugar, & yeast (make sure it blooms)

  3. Add yeast too the flour mixture in the mixing bowl once you see that your yeast is active or has bloomed.

  4. Add the dough hook, mix dough and "knead" it with the dough hook several minutes, or until the dough forms a ball and pulls away from the sides of the bowl.

  5. Turn out onto floured surface and knead a few times. Place dough in floured mixing bowl, cover with a kitchen towel and let rise 60-90 minutes.

  6. Remove dough from bowl and shape into round rolls (you'll get about 10-12). Hold each ball under running warm water briefly, and place on a baking sheet lined with parchment paper or sprayed lightly with cooking spray. Cover with a floured kitchen towel and let rest for 30 minutes.

  7. Brush rolls with warm water and powder them with flour, sesame seeds or poppy seeds. Cut a slit in the top of each roll with a razor blade or very sharp knife. Let rest 10 minutes uncovered.

  8. Meanwhile, place a large roasting pan with hot water on the lowest rack of your oven positioning top rack to the middle of the oven. Preheat oven to 400 degrees; water will be steaming so be careful when you open the oven door.

  9. Spritz or sprinkle the rolls with water again, and place the baking sheet on the rack in the middle of the oven over the steaming water.

  10. Bake 20 minutes or slightly longer adjusting for your altitude. Remove from oven and let cool on a cooling rack.

    Chef's Notes:
    * Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring.


Since it is spring time how about a simple, sunny, and cute little dessert!

Blätterteig Sonnige Eier or Puff Pastry Sunny Eggs 


Ingredients (for 18 - 20 pieces)


  • 1 roll of frozen puff pastry, thawed  

  • 150g cream cheese 

  • 100g marzipan 

  • 2 - 3 tablespoons milk

  • 1 small can apricot (drained weight: 130g) (or peaches)

  • possibly apricot jam



  1. Preheat the oven to 200 ° C (top and bottom heat). 

  2. Roll out the puff pastry and cut out circles (about 7 - 10cm in diameter). 

  3. Put the circles on a lined baking sheet

  4. Pierce the dough, making an outline of where the egg yolk would be.

  5. Mix the cream cheese, marzipan, and milk until it reasonably smooth mass,

  6. Spread about 2 teaspoons of the marzipan mixture on the puff pastry and leave the (marked) edge free (white part of the egg). 

  7. Drain the apricots and place them on the marzipan mixture. 

  8. Bake on a medium rack for about 15 - 20 minutes until the puff pastry is golden brown. 

  9. If you like, you can spread warm warm apricot jam on the warm particles to make them shine.

bottom of page