Recipes

Zwetschgenkuchen

Yeast plum cake

 

4 cups flour

1/2 cup sugar

pinch of salt

2 cakes compressed fresh yeast

1 cup lukewarm milk

1/3 cup butter

1 egg

butter for the baking pan

2 tbsp white breadcrumbs

4 lbs plums

 

Make a yeast dough with the flour, half the sugar, salt, yeast, milk, butter and egg, and allow it to rise. Butter a baking pan, and roll the dough out on it, pulling it up at the sides. Sprinkle with the breadcrumbs, and allow to rise again for 10 minutes. Wash, halve, and pit the plums. Flatten the plum halves slightly, and place side by side close together on the dough. Bake for 30 minutes in a preheated oven at 400 F.

 

Curryhuhn

Curried Chicken

 

1 fresh roasting chicken

2 tbsp oil

scant 1/2 cup of yoghurt

scant 1/2 cup of sour cream

3/4 cup coconut milk

salt

1 tsp ground cumin

1 tbsp curry powder

1 tsp finely chopped red chili peppers

1 clove of garlic, finely chopped

1/2 bunch of parsley or coriander leaves, chopped

 

Rinse and clean the chicken inside and out, pat dry, and joint into 8 pieces. Brown well on all sides in the oil. Stir together the yoghurt, sour cream, coconut milk and spices. Pour over the chicken pieces. Cover and simmer over a low heat for 1/2 hour.

Sprinkle with chopped parsley or coriander before serving, with rice to accompany.

 

Schnippelbohnesupp

Green Bean Soup

 

2 lbs fresh green beans

2 potatoes

2 carrots

soup vegetables (carrot, celery stalk, leek, bunch of parsley)

6 cups meat stock

salt and pepper

pinch of ground nutmeg

3/4 cup cream

 

Clean and wash the vegetables. Cut the beans into small pieces, dice the potatoes, carrots, and soup vegetables.

Bring all to boil with the meat stock, season with salt, pepper and nutmeg, cover, and simmer over a low heat for about 20 minutes. Serve the cream separately, stirring into the bowls of soup.

Thüringer Rotkohlwickel

Thuringian red cabbage parcels 

1 red cabbage
salt
4 tbsp wine vinegar
2 cloves
1.5 tbsp sugar
2 tbsp dry breadcrumbs
2 tbsp butter
3 oz diced bacon
2 onions, roughly diced
12 oz lean ground beef
grated rind of one lemon
1 egg
white pepper
2 tbsp clarified butter
1 cup red wine
scant 1.5 cups of meat stock
1 tbsp creme fraiche
1 tsp flour 

Wash the red cabbage and remove the stalk.  Bring 6 cups of water to a boil with 1 teaspoon of salt, 3 tablespoons of vinegar, the cloves, and 1 tablespoon of sugar.  Put the red cabbage in the pan and simmer for 15 minutes.  Lift the red cabbage out of the liquid, drain, and take off 8 large leaves.  Melt the butter in a skillet, and sauté the bacon until crisp.  Add the onions to the skillet, and sweat for 5 minutes.  Take the skillet off the heat, and leave to cool.  Knead together the ground beef, lemon rind, breadcrumbs, bacon mixture and egg.  Season to taste with salt and pepper.  Divide the meat mixture between the cabbage leaves.  Wrap the cabbage leaves around the mixture and tie them up with kitchen string.  Melt the clarified butter in a roasting pan, and seal the cabbage parcels all over.  Deglaze the pan with the red wine and stock, then add the remaining vinegar and sugar.  Cover and braise in a preheated oven at 425 F for about 45 minutes.  Blend together the creme fraiche and flour.  When the cabbage parcels are cooked, remove them from the pan, and use the creme fraiche mixture to thicken the juices.

Zwiebelsuppe

Onion soup

generous 1 lbs of onions
3.5 tbsp butter
1 apple
1 tbsp flour
4 cups hot meat stock
half a cup lager
salt and white pepper
half a tsp dried rubbed marjoram
bunch of fresh chives, snipped
5 tbsp grated Emmenthal cheese or 2 tbsp croutons 

Peel, halve, and slice the onions.  Melt the butter in a saucepan and sauté the onions in it until translucent.  Peel, quarter, and core the apple.  Slice it thinly.  Stir the apple into the sautéed onion, allow to sweat for a few minutes, then sprinkle over flour.  Add the stock and beer, season to taste with salt, pepper, and marjoram, and simmer over a medium heat for about 20 minutes.  Just before serving, sprinkle the soup with snipped chives and grated Emmenthal or croutons.  §

 

 

Berliner Kartoffelsuppe

Berlin Potato Soup

1.5 lbs floury potatoes
soup vegetables (2 carrots, 2 celery stalks, 1 leek, 1 bunch of parsley)
1 mild onion
1 tbsp clarified butter
4 cups hot meat stock
1 tbsp rubbed marjoram
salt and pepper
half a cup of cream
2 pieces of sliced bread, diced into croutons
4 oz lean bacon
2 tbsp butter
1 tbsp chopped parsley

Wash and peel the potatoes, then dice them finely. Dice the soup vegetables and the onion. Melt the clarified butter in a large pan, and fry the onions and soup vegetables until the onions are transparent. Add the potatoes and fry briefly with the other vegetables. Pour on the meat stock, season with marjoram, salt and pepper, and boil for 20 minutes. Stir in the cream and blend the soup. Dice the bread and bacon finely. Fry the bacon in the butter. Add the croutons and fry until golden. Scatter over the soup, sprinkle with parsley, and serve straight away.

 

Armer Ritter

Poor Knight (desert)

1 cup milk
3 eggs
1 tbsp sugar
grated rind of 1 lemon
8 slices of stale white bread
6 tbsp white breadcrumbs
5 tbsp clarified butter
cinnamon and sugar mixture

Whisk the milk with the eggs, sugar and grated lemon rind. Dip the bread slices in the batter, turning several times, then coat with breadcrumbs. Heat the clarified butter in a large skillet and fry the coated bread slices on both sides until golden brown. Sprinkle with cinnamon and sugar, and serve immediately.  (Also delicious with vanilla sauce or fresh fruit!)

 

Gurken Salat

Cucumber Salad

1 large English cucumber (or 2 regular cucumbers)

The Dressing:
1 - 2 tbsp salad oil
1 - 2 tbsp vinegar
pinch of salt
a little sugar
2 tbsp sour cream
1 small onion
1 tsp finely chopped herbs (for example chives or dill)

Peel the cucumber and lice into very fine slices, set aside.  Beat the oil, vinegar, salt and sugar thoroughly with a fork until thick. Add the sour cream, the finely chopped onion and the herbs.  Mix dressing with the cucumber slices and serve.

Happy cooking to everybody! Feel free to email margitks@yahoo.com if you have any questions!

 

 

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