Posts Tagged ‘German recipe’
Green cabbage with bacon and fried potatoes is a hearty winter dish that particularly rustic look when it served in an iron skillet. The leaves of kale from the thick stalks pluck off, and wash with boiling water so that the kale collapses. Drain the kale. Peel onion and cut into cubes.
In a large soup pot heat the lard, saute the onions and add the kale. Sprinkle wheat germ over the cabbage and pour vegetable broth. The kale, mustard, pepper, salt and a heavy dash of spice allspice. Bacon in a little thicker slices, as previously seen in the picture, and place it on the green cabbage. Cover and simmer for a green cabbage on the low temperature about 60 minutes. Read the rest of this entry »
Scrambled eggs with sprats is a typical North German recipe that you can for example serve as a dinner or snack. Scrambled eggs with sprats on black bread tastes very good. Eggs and pour into a bowl. Add cream and whisk the eggs with a fork.
The scrambled eggs with pepper, salt and a pinch of cayenne pepper spice. Omit butter in a nonstick pan and add the eggs. The temperature set on low setting and let the scrambled egg falter slightly, as seen in the picture above. Here, the scrambled eggs with a spatula from the edges toward the center again and again pushed together. Read the rest of this entry »
This sausage salad tastes extra hearty when cooked it with Krakauer from the meat counter or from the slaughterhouse. I’ve used a Krakow with cumin, but it’s also where Krakauer without cumin, which tastes too spicy. Packaged Krakauer’s usually too fatty and not as aromatic. The higher the quality the ingredients for this simple sausage salad, the better it tastes. Corn oil in bowl and stir in water and pickles with a whisk.
The marinade with pepper, salt and mustard to taste. Krakauer then peel and cut into thicker slices. Cut the slices into strips, as previously seen in the picture, and add to the marinade. The Gouda are best cut at the cheese counter in a slightly thicker slice, since it can be cut into strips so much the better. The strips for Gouda sausage salad. Half an onion cut up into thin slices and mix with the sausage salad. Read the rest of this entry »
Wrong Rabbit is a meat loaf, filled with hard-boiled eggs. It tastes very good on vegetables or peas and cabbage roots. First, two eggs hard boiled in 10 minutes. Preheat the oven to 225 ° and line a baking sheet with parchment paper. Meanwhile, peel and dice an onion. In a small Butterpfännchen omit butter and fry the onion until soft. Onions from the heat and let cool.
Two slices of toast and cut into small cubes debark. Hot milk over the toast cubes and pour the soaked toast in it. Hack mixed in a bowl. One egg, toast and add mustard and mix well together. The hack for mass Wrong krafig rabbit with salt, pepper and paprika to taste. Flat-leaf parsley into strips. Leaves from the thyme branches. The herbs used to hack and give mass to knead. From the ground beef and an oval loaf on the baking sheet coated with baking tray lay.The hard-boiled eggs to cool in cold water and peel. Press into the mince two wells, place the eggs and then cover with the hack.
If the eggs are not too deep into the hack and put only lightly covered with chopping, tearing the surface during baking, as previously seen in the picture, and there is a decorative eye-catcher. Wrong Rabbit is baked on the middle rack for about 45 minutes until the surface browns slightly. Wrong rabbit can get warm with vegetables and potatoes or sliced and served cold.
¤ 2 Eggs
¤ 1 Onions
¤ 10 g Butter
¤ 2 Toast
¤ 5 tablespoons Milk
¤ 600 g Minced meat
¤ 1 Eggs
¤ 1 tbsp Mustard
¤ Pepper, salt
¤ 1 / 2 bunch Parsley, smooth
¤ 2 Sprigs of thyme
6 servings – 335 calories per serving, 15 mins Prep – 60 mins Total
This stew is cooked to an old family recipe and is very tender. In a Dutch oven or a large square pan heat the butter fat, such as strong. Beef stew fry portions vigorously until it browns slightly. If you inflict too much goulash at a time, a lot of meat juice is made from the roast and a cook, so that the stew would be tough. Finished roast stew on a deep plate set. Onions and garlic in large cubes and lightly fry in the frying fat, but not brown, so the garlic does not taste bitter.
Two green peppers cut into large cubes, as shown on the above image, and set aside. Stir in tomato puree and season the onions with spicy pepper, salt and a pinch of cayenne pepper. Pour dry red wine and loosen the gravy while stirring with a wooden spoon from the floor. Add stew and pour the collected juices into the sauce. Cover and simmer a stew on the average temperature is about 90 minutes. Stirring occasionally short. 10 minutes before end of cooking peppers mixed with the stew. Read the rest of this entry »
This hearty beef roast in beer sauce with noodles braised in the oven. The coarsely ground beef with mixed pepper, salt and ground coriander sprinkled around and rub the spices into the meat easily. Peel the onion soup and vegetables and cut into chunks. Preheat the oven to 190 °. Heat the butter in a pan and fry the beef strong first round, until it changes color. The beef drippings from the lift and wrap in aluminum foil. Onions and fry in vegetable soup drippings and season with rosemary sprigs, juniper berries, cloves and bay leaves.
Stir in tomato puree the vegetables and stir-fry briefly. Deglaze the vegetables with dark beer and fill up with vegetable stock. The beef from the tin foil take place together with the collected juices to the vegetables and place a lid. The roast beef in beer sauce on the bottom of the second rail in a preheated oven at 190 ° for about 80-90 minutes basting regularly. This basting occasionally with barbecue sauce. Beans, cover lightly with water, bring to a boil and in about 15 minutes on medium heat to cook at all. Drain the beans, turn it into butter and season with salt and pepper. Read the rest of this entry »
Roulade with red cabbage is a classic recipe that is traditional in Germany like to eat on Sunday or holidays. The detailed description for the preparation of rolls I’ve described in a separate recipe (see recipe rolls). The rolls have to cook for about 1.5 hours. In the meantime, you can cook the cabbage and cook the potatoes. Red cabbage tastes much fresher flavor than frozen red cabbage or cabbage from the glass and also has a stronger color, like to see in the picture above. You can also cook the cabbage crunchy, but this is a matter of taste.
I personally often spiced red cabbage out of the jar or frozen red cabbage too soft and too strong. It can also serve Brussels sprouts or green beans rolls, but rolls are classically served with red cabbage. The outer leaves of a small head red cabbage remove. The red cabbage with a sharp knife, I like to use my Japanese knives for first half and then after the length into quarters. The white middle stump cut out and cut the cabbage into thin or thick as desired strip. The strips again chop into bite-size pieces. Peel onion and cut into fine dice. Read the rest of this entry »
Fish in mustard sauce tastes very tender and juicy, if you used fresh salmon fillet, as it is thick-fleshed than frozen fish. To draw out any remaining bones and strokes are best with a finger against the grain. So you can feel the fastest, if still hiding a fish bone in the meat. Since the fish bones in the meat sit rather firmly, pull it out the best in a fish bone tongs growth direction. The pollock fillet, rinse briefly under running water, dry with kitchen paper and cut into four pieces, as seen in the picture above.
The fish with salt, pepper and lemon juice. A mild white onion cut into fine dice. Omit butter in a nonstick pan and fry the onions light. Place the fish on the onions, pour the fish stock and place a lid. Pull the fish in about 12-15 minutes on low heat until done. Meanwhile, preheat the oven to 50 ° and allowed to warm plates in it. The fish with a spatula lift out of the fish stock, put the dish in the oven and keep warm. Read the rest of this entry »
Venison goulash with a sharp knife of white skins and tendons free. Deer stew cut into small cubes. Heat the butter in a casserole. Streaky bacon, cut into chunks and fry vigorously. Remove bacon again. Deer stew into two portions one after the sear in hot fat.
Decant deer stew with a slotted spoon from the casserole on a deep plate and keep warm. Juniper berries, diced chopped greens, onion, bay leaf and thyme anschmoren branch in the drippings. Venison goulash with spilled gravy to give back to the casserole and sprinkle with red wine. Read the rest of this entry »