Tag Archives: Onions

Fast sausage salad

Fast sausage salad tastes even better when used with the Krakow garlic flavor. You can also use other savory smoked sausages like ham . Krakauer into slices and place in a salad bowl. Peel the onion a little larger, cut into small cubes and scatter over the Krakow.


Green peppers in half, freeing of white seeds and skins, cut into cubes and mix with the Krakow. Gypsy sauce from the jar to give sausage salad and season with pepper. Salt or other spices are not necessary, as the gypsy sauce spicy enough already. Just before serving, finely chopped parsley, as shown in the picture above, sprinkle over the salad sausage. Continue reading

Hack medallions with potato pancakes

Hack medallions with potato pancake is a festive dish that can be well prepared and tastes delicious. Tartare with pepper and salt seasoning and knead. The Tartar into 4 equal pieces and shape medallions. This works especially easy if one forms from the Tatar balls, placed in a ring and Garnier with the matching washer flattens. Wrap the root medallions with bacon into strips. Peel the potatoes for the potato pancakes and half an onion, both finely grind and mix.


Pour the potato mixture into a clean dish towel or cheesecloth and squeeze vigorously twisting the cloth. The dry potato pulp into a bowl and mix with a small organic egg, flour and salt. Small organic carrots peeled and cut crosswise diagonally once, like to see in the picture above. Omit butter in a saucepan, saute the carrots in it briefly, add vegetable broth, put on a lid and simmer the broth again. The temperature set to medium and cook the carrots in not too soft, about 15 minutes.Heat two pans each half of the butter. Continue reading

Roast pork with brussels sprouts

Roast Pork with Cabbage Rose is a traditional old German court. Mustard in a small bowl and season with pepper, salt and paprika and rub vigorously so that the pork roast. Heat the fat in a Dutch oven and roast pork is strong all around roast. Onions, leeks, and celery root and cut into fine dice. Roast Pork on a deep plate and put the vegetables in the frying fat anschmoren. Pour red wine and resolve the meat juices. Roast pork with the collected juices in the casserole dish to give back.


Cover and braise a pig roast on medium heat about 90 minutes. Brussels sprouts clean, place in a small saucepan, cover with water and place a lid. Boil Brussels sprouts, turn the temperature back to medium and the Brussels sprouts in about 12-15 minutes is not too soft. Drain, swirl the Brussels sprouts in butter and season with salt and pepper. Noodles in about 10 minutes until al dente. Pork roast in aluminum foil and let rest for several minutes until the meat juices evenly distributed. Puree the gravy, add broth and bring to a boil. Continue reading

Roast veal

Roast veal with salt and pepper. Heat the oil in a roasting pan. Stir-fry veal round sharply. Remove the meat, wrap in aluminum foil and set aside. Preheat oven to 190 °. Coarsely chop onions, garlic in half and fry in frying fat. Deglaze with white wine. Stir in tomato paste and cook briefly. Leeks, carrots and celery, cut into large cubes and in the roaster type.


Add thyme sprigs and bay leaf. Veal roast from the aluminum foil and place on the vegetables. Collected juices from the foil and pour over the veal meat. Cover and cook for a roasting pan in a preheated oven at 190 ° for about 1 hour on the middle rack. Remove the lid after half the time. Veal turn and baste frequently with barbecue sauce or any residual veal stock. After 1 hour take veal roast from the oven, wrap in aluminum foil and set aside. Brush and brown mushrooms to the sauce. Continue reading

Kale,The healthy food

Kale is a typical North German recipe that is traditionally eaten during the winter. Especially in East Frisia is green cabbage served with sweet potatoes. The leaves of kale from the thick Mittelstrunken pluck and thoroughly rinse with water. In a large soup pot bubbling salted water to boil and blanch the kale is about 5 minutes until it collapses. Pour the cabbage in a colander, rinse with cold water and drain well.


Dry the soup pot and leave it dripping. An onion cut into small cubes and fry in lard until translucent. Add the kale and repeatedly turning anschmoren shortly. Add mustard and salt and pour broth. The kale, mix well, put on a lid and simmer the kale at its lowest setting about 1 hour. Smoked pork neck in slices, put about 15 minutes before end of cooking in the soup pot and cover with green cabbage. Most are still set to Puts ends, but that would enrich the already rich kale itself to more calories, and I prefer it so, alternating with smoked pork neck serve food the next green cabbage. Sweet potatoes for the best possible small potatoes cook peel, halve and depending on the size or roll, as seen in the picture above. Continue reading