Werner’s Curry Sauce

Print Friendly, PDF & Email

Ingredients:

  •           1    Banana
  •           1    Apple
  •  2 slices    Pineapple
  •     5 tsp    Lemon Juice
  •    150 g    Quark**
  •   10 tbs    Heavy Cream
  •     5 tbs    Peanut Oil
  •     1 tbs    Sugar or Honey
  •     1 tsp    Salt
  •    ½ tsp    Black Pepper
  •     5 tsp    Curry Powder
  • 1-2 tbs    Apple Cider Vinegar

Directions:

Dice the banana, apple and pineapple, sprinkle with lemon juice.
Place in blender and puree.
Add each of the rest of the ingredients, blending after each item is added.
Can be served as a grill sauce or as a dip.  

**Quark substitution:
Take 135 g of ricotta cheese and 15 g of sour cream and blend together.

 

Spinach & Mushroom Quiche

Print Friendly, PDF & Email

Ingredients:

  •        1    9 inch Refrigerated Pie Crust
  •    ½ lb    Mushrooms
  • ¼ cup    Onions, diced
  •   2 tbs    Butter
  •  1 pkg    Frozen Chopped Spinach (10 oz)
  • ¼ cup    Sour Cream
  •  ¼ tsp    Salt
  •  ⅛ tsp    Black Pepper
  •        4    Eggs
  •  1 cup    Half and Half
  •  ⅛ tsp    Salt
  •  ⅛ tsp    Black Pepper
  • ¾ cup    Shredded Swiss Cheese
  • ¼ cup    Grated Parmesan Cheese

Directions:

Thaw and drain the spinach.
Squeeze out excess water, spread out on cutting board and pat dry with a paper towel (that the crust will not be soggy) and chop.
Arrange pie crust in quiche pan.
Clean mushrooms, cut in half and slice.
In a skillet melt the butter over medium high heat and sauté the onion and mushrooms until golden brown, set aside.
Mix together spinach, sour cream, ¼ tsp salt and ⅛ tsp pepper. Spread onto the pie crust.
Layer mushrooms on top of spinach and sprinkle with Parmesan cheese.
Beat eggs with Half & Half, salt and pepper.
Pour egg mixture into quiche pan and top with Swiss cheese.
Bake at 375°F for 45 minutes until set and lightly browned.

Omeletten

Print Friendly, PDF & Email

Ingredients:

  • 2 cups    Milk
  •  200 g    Flour
  •         2    Eggs
  •  ¼ tsp    Salt
  •               Oil for Frying

Directions:

Whisk all the batter ingredients together to form a smooth batter.
In a 9 inch non-stick frying pan heat one teaspoon of oil, add one ladle of the batter (rotating pan until batter covers the bottom) and fry until golden brown on both sides.

Fill with jam , cottage cheese with sugar and cinnamon or fruits and roll or try our Mushroom omeletten.

Makes 6-8 omeletten.

Omeletten with Mushrooms

Print Friendly, PDF & Email

Ingredients:

Batter:

  •  2 cups    Milk
  •   200 g    Flour
  •          2    Eggs
  •  ¼  tsp    Salt
  •                Oil for Frying

Filling:

  •       1 lb    Mushrooms
  •  1 small    Onion
  •    ¼ tsp    Salt
  •    ¼ tsp    Nutmeg, optional
  •     2 tbs    Butter

Directions:

Preheat oven to 200°F.
Slice the mushrooms and finely dice the onion.
In a frying pan melt the butter, add the mushrooms and onions, saute to a golden brown.
Set aside and keep warm in the oven.

Whisk all the batter ingredients together to form a smooth mixture.
In a 9 inch non-stick frying pan heat one teaspoon of  oil, add one ladle of the batter (rotating pan until batter covers the bottom) and fry until golden brown on both sides.

Place on a plate, spoon some of the mushroom mix onto half of the omelette and fold over.  

Makes 6-8 omelettes.

Meatless Egg Schnitzel

Print Friendly, PDF & Email

 1DSC01818Ingredients:

  •        2    Eggs
  • ½ cup    Breadcrumbs, unseasoned
  •   2 tbs    Milk
  •               Salt and Pepper to taste
  •               some Lemon Juice

Directions:

Beat the eggs and milk together, season to taste with salt and pepper.
Mix in the breadcrumbs.
Heat a frying pan with some oil and spoon in the egg mixture.
Fry till golden brown on both sides.
Sprinkle with some lemon juice when serving.
You can adjust the egg-breadcrumb ratio to your liking.

Serve with potato salad or macaroni and cheese for a quick meatless dinner.

We add the leftover breadcrumbs to the leftover egg wash when making Schnitzel.

Swedish Potato Sausage (Potatis Korv)

Print Friendly, PDF & Email

Picture of Bratwurst Coil will be replaced when we make Potato Sausage again.

 

Ingredients:

  •  10 lbs    Pork Shoulder Butts, boneless
  •    4 lbs    Potatoes
  •    85 g    Salt
  •    14 g    White Pepper
  •    43 g    Minced Onions, dried
  • 4 cups    Ice Cold Water

Directions:

Cook, peel and cool the potatoes completely.
Trim and cut up the pork butts, separating the fat trimmings from the lean meat.
Grind the trimmings through the fine plate, change the plate to coarse and grind the pork butts together with the trimmings.
Grind this meat together with the potatoes a second time through the coarse plate.
Combine salt, pepper and onions in ice cold water, pour over the meat and mix well.
Stuff into 32/35 mm hog casings leaving it in long rolled up rings, like a fresh country style sausage.
Precook and brown.

Click here to see my post on eatsandmeats.com about the origin and authenticity of this recipe!

 

forgetmenot forgetmenot forgetmenot forgetmenot forgetmenot

Split Pea Soup

Print Friendly, PDF & Email

1DSC02448

Ingredients:

  •        2 lbs    Smoked Ham in one piece
  •                   Ham Bone if available
  •          1 lb    Split Peas
  •      2 cups    Diced Potatoes
  •       ½ cup    Carrots
  •     1¼ cup    Diced Onions
  •              2    Bay Leaves
  •    2 cloves    Minced Garlic or Granulated Garlic
  •     10 cups    Water
  •  2-3 cubes    Vegetable Bouillon
  •       1 dash    Thyme
  •                     Pepper
  •                     Vegetable Oil

 Directions:

Saute onions with a little vegetable oil in a stock pot.
Sort and rinse peas.
Add all the ingredients to the stock pot except for the bouillon cubes.
Bring to a boil.
Then add 2 bouillon cubes, stir and cook at a simmer for about 1½ hours.
Taste the broth to see if it needs more bouillon, which depends on the type of ham, its strength of flavor and saltiness.
Add more bouillon if needed.
Discard the bone and bay leaves.
Remove the ham piece and cut into bite size pieces and set aside.
Puree the soup with an immersion blender.
Return the cut up pieces of ham to the soup.

Reheat if needed before serving.

1DSC02444

We use a Braun Immersion Blender,
which is not available in the USA anymore (120V).

 

Sauerkraut Soup

Print Friendly, PDF & Email

Ingredients:

  •     1 can    Sauerkraut (27 oz)
  •       ½ lb    Smoked Ham, diced
  •       ½ lb    Onions, diced
  •     1 can    Sliced Stewed Tomatoes (27 oz)
  •   1¾ lbs    Ground Beef
  • 2 quarts    Vegetable Broth
  •      8 tbs    Vegetable Oil
  •      2 tbs    Paprika
  •      1 tsp    Ground Caraway
  •      1 tsp    Sambal Oelek
  •     ¼ tsp    Chili Powder
  •     ⅛ tsp    Marjoram, Thyme and Sugar each
  •                  Adjust Salt, Pepper, Marjoram, Thyme and Sugar to taste

Directions:

Drain the sauerkraut and squeeze out excess juice, coarsely chop sauerkraut. Drain the tomatoes, reserving the juice and cut slices in half.
In a stock pot brown the ham and onions in some oil, remove and set aside.
In the same pot brown the ground meat next, also remove and set aside.
To the remaining oil add the sauerkraut and braise lightly.
Add the reserved tomato juice, ground meat, ham, onions and broth.
Season and add the tomatoes.
Simmer for 30-45 minutes.
Sprinkle with fresh chopped parsley before serving.  

Sambal Oelek, a chili based sauce or relish from Indonesia, added for some heat.
We also like to use it for a little heat in a home-made Bloody Mary

Leberknoedel – Liver Dumpling

Print Friendly, PDF & Email

From a handwritten Family recipe from Monika B., a good customer when we had our store.

Ingredients:

  •    125 g    Beef Liver
  •      30 g    Bacon
  •           2    Hard Rolls, day old
  •                 Milk
  •  1 small    Onion (about 65 g)
  •           1    Egg
  •                 Bread Crumbs, unseasoned
  •                 Salt, Black Pepper, Marjoram to taste (about 1/2 tsp Salt, 1/8 tsp Pepper and 2 dashes Marjoram)

Directions:

Soak the rolls in milk until they are soft then squeeze out excess milk.*
Grind together liver, bacon, onion and rolls.
In a bowl knead together the ground ingredients with seasoning, egg and enough bread crumbs to bind the mixture together.
Moisten your hands and form the dumplings (about 2 inch diameter).
Bring a pot of salted water to boil and place dumplings into boiling water.
Simmer until cooked through, about 15-20 minutes, depending on the size.

Makes about 7 – 10 Dumplings

Serve in a clear beef broth sprinkled with chopped fresh parsley or chives. For a more festive soup you can also add a few Flädle (Crêpe strips).

Precooked Liver Dumplings can be frozen for later use.

* Make sure that you squeeze the rolls out good, otherwise you need too much breadcrumbs to bind the dough and the dumplings get to have too much of a bread taste.

One of the many Leberknödelsuppen I enjoyed during my stays in Bavaria.

*