Get all kinds of pastry leftovers (donuts, cake, cookies, etc) and crumble it up finely. Add the following to the mix: butter, mixed berry jam, sugar, melted chocolate, rum. |
Mash until everything is sticky enough to form small balls, then roll in chocolate sprincles :) Store cool (if you have anything left to store) |
Dissolve 50 gram sourdough in 400 gram of 32 degree celcious water. Add 500 gram flower (70% rhye, 30 % wheat) (if whether is hot, lower water temperature to 25 degrees) Mix well, cover, and let rise for 20 hours. Then add: 500 gram rhye flower (Roggen, type 1150) 400 gram wheat flower (Weizen, type 550) 500 gram water (32 degree celcious) 28 gram salt 30 gram yeast 20 gram roasted dried onions per 1000 gram dough (if more onions are wanted add more water, accordingly half/half Form into balls, let sit until volume is doubled. Bake at 270 degrees celcius for 3 minutes in preheated oven. then turn temp to 200 degrees. 45-60 minutes. Recipe yields 4 loaves. If they get too dark, cover up for the remaining time. If you don't like onions, substiture with sunflower or other seeds. |
Cover a juicy young chicken with water, add a pinch of salt, and simmer until meat is tender and comes off bones easily. Strain, saving broth. Set broth to a simmer adding fresh veggies (carrots, sweet peas, tiny bits of colorflower, spring onion, brussel sprouts). Season with salt, more canned chicken broth can also be added to intensify flavor. When veggies are almost done, add the chicken meat, fresh parsley, and bits of eggballs (beat 2 eggs fluffy, season with parsley, nutmeg, salt, and let thicken in a container set into boiling water, when done, scoop into soup) or rice/noodles. Only, never allow the soup to boil after these have been added, it would turn cloudy. |
Rouladen, ready slices from the butcher Unsalted butter For the filling: Smoked bacon, cut into small cubes, sliced onions and pickles, even amounts Salt, Pepper, Mustard (medium hot) |
The meat is best from the hindquarter/thigh of a young bull. Get a roast (perfectly lean) and cut it into half inch or so slices if you are in the states. In Germany, the supermarket butcher will have them ready for you. What you want is a large flat (very thin) piece to fill. Place meat on a board. Season the upper side with salt, pepper, and mustard, then add the filling (by piling it in the middle) and roll the meat up around it, securing it with either metal pins or wrapping it with cotton thread (real cotton. You don’t wanna know what happens when you try to fry synthetic threat! Ask me how I know). Heat unsalted butter in a pan, and quickly brown the rolls from all sides. Careful, butter burns easily (but tastes sooo much better). When browned (or butter seems to turn darker), fill with 2-3 inches of COLD water. This will loosen the meat juices from the bottom of the pan and make for good gravy. You can add some beef broth if you want larger amounts of gravy. Add a few bay leaves (2-3). Cover the pan/pot and simmer until the meat is tender (depending on the quality, 2-3 hours). Remove the meatrolls and thicken the gravy with a mixture of water and flower (make a smooth thin paste. Alternatively, use gravy thickener of your choice, but no cornstarch, it should be tasteless). Stir in a dab of sour crème. Fish out the bay leaves (yeah, right) then add the meat again and let them soak for a few minutes. Best serve with fresh green beans (browned in butter with onions and bacon) and potato dumplings or mashed potatoes (homemade, of course). Pray it's not the guests finding the hidden bay leaves :) |
For the marinade: 1/4 liter of vinegar (made from white wine) 1 TSP Salt 1/2 liter water 5 peppercorns 1 bay leave 2 Juniper berries 1 clove 1 chopped carrot 2 chopped onions.. |
Boil the marinade and pour over 750 grams of beef roast (ahem: Or buy the whole roast ready to use in the German butcher shop). Keep refrigerated for 2-3 days, turning over meat daily. Dry off meat and brown in butter from all sides. Fill up with some of the strained marinade and liquid beef broth (Campbell). Roast in the oven until tender, baste regularly. When done, thicken gravy as usual with sour crème and flour-water. Season gravy with salt, pepper, and a teaspoon of sugar. |
Meat, good lean quality (unsalted) butter to fry salt and pepper sliced onions sliced mushrooms Per each pound of meat add 1 bay leave. |
Cut an even amount of lean beef and pork steaks or roast (or either one, according to taste) into medium sized cubes. Season with salt and pepper, then brown in butter from all sides. Be careful not to add too many cubes to the pan or they will soak water and you can’t brown them. Fry up small portions and loosen the gravy of the frying pan with a cup of cold water each time a portion is done. Then dump the whole caboodle into a cooking pot, reheat the pan, and do the next handful of cubes. Add browned onions (lots of them, if you ask me) and browned FRESH mushrooms. Fill up the (crock)pot with water or meat broth (better graaavy) to cover the meat, add bay leaves, and simmer until meat is tender. (note: Might need two pots, pork and beef does NOT soften at the same time). Season with paprika and/or hot sauce. The broth is thickened with sour crème and flour/watermix. NOTE: Sometimes beef takes longer then pork. I make them in separate pots, and put together when both are done :) |
1000 grams raw potatoes 1000 grams boiled potatoes (cold) 1/8 liter milk |
Grate potatoes seperately, pressing the raw ones after grating, so the water is gone. Mix with salt and milk. If the dough is getting too thin, add flower until you can form balls. Drop the balls in boiling saltwater, and turn down to a slow simmer. The balls are done when they bob to the surface (usually about 20 minutes) Different recipies call for different fillings. You can add roasted breadcubes into the dough or fill the balls with them, but as a side dish for meat, I like them best natural. As a main dish, fill them with a mix of browned hamburger/spring onions/smoked bacon cubes, and serve with a sauce of heavy cream and mild seasoned with browned bacon and onions......calories up the yang, but yummi! |
