Quark with Chives

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Looking around up scale grocery stores and specialty food stores, it seems like Quark can be found on a more regular base. Quark, which is a cross between Ricotta, farmers cheese, queso fresco and even cottage cheese is widely used in Germany in the traditional cheese cakes and tortes, but also as a side for potatoes or even as desert.

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.Ingredients:

  •     500 g      Quark
  •   1 small      Onion, grated
  •      3 tbs      Mineral Water
  •      1 tsp      Salt
  •     ½ tsp      Pepper
  •    1 dash     Liquid Sweetener
  •  1-2 tbs      Chives

Directions:

In a medium bowl add all ingredients, except the chives, and stir until well blended. Chop the chives and fold in last.

Excellent with cooked Potatoes as a side dish or a meat free main dish.

Chocolate Cake “Birne Helene”

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Ingredients:

  • 4 large    Pears
  •    2 tbs    Lemon Juice
  •   200 g    Chocolate, semi sweet
  •   250 g    Unsalted Butter, softened
  •   150 g    Sugar
  •       9 g    Vanilla Sugar
  •          6    Eggs, medium
  • 1 pinch    Salt
  •   400 g    Flour
  •     14 g    Baking Powder
  • 150 ml    Milk
  •    5 tbs    Apricot Marmalade
  •               Confectioners Sugar for Dusting

Directions:

Peel and core pears and cut into small cubes. Coat with Lemon Juice to keep them from discoloring.
Coat a 10 inch spring form with butter and breadcrumbs.
Melt chocolate in double boiler.
Cream butter, sugar, and vanilla sugar until fluffy and add eggs one by one. Mix flour with baking powder and fold into butter/egg mixture. Slowly stir in the milk.
Then fold in the chocolate and pears.Transfer the dough to the spring form.
Bake in preheated oven at 350ºF for 50 – 60 minutes or until  a wooden toothpick inserted the center comes out clean.
Remove the cake from the form, brush with the warmed up apricot marmalade and dust with confectioners sugar.

Serve with vanilla ice cream and whipped cream.

Chicken Liver – Sweet & Sour

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Ingredients:

  •  500 g    Chicken Livers
  •   2 tbs    Vegetable Oil
  •  100 g    Bacon or Prosciutto, diced
  •  300 g    Onions, diced
  •      ¼ l    Vegetable Broth
  •   5 tbs    Herb Vinegar
  •   2 tbs    Sugar
  •   1 tsp    Salt
  •              Pepper
  •   2 tbs    Flour

Directions:

Saute onions and bacon together in a frying pan with oil until onions are glassy.
Clean livers, cut smaller and add to pan. Saute until almost done.
Add broth and vinegar and simmer for about 5 minutes. Season with sugar, salt, and pepper to taste.

Combine the flour with 5 tbs cold water and stir into the sauce to thicken.
Bring to a quick boil and serve.

Serve with Potatoes and Salad.

Celeriac – BBQ’d

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Ingredients:

Directions:

Slice Celeriac into ½ inch slices. Trim off the outsides and discard.
Place slices in a pot, cover with water and add a good squeeze of lemom juice and 1 tbs Salt.
Simmer for about 15 minutes.
Remove the slices and season them with grill seasoning.
BBQ for 1-2 minutes on each side.

Pork-Kabobs

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Cut lean pieces of pork into cubes.
Stick on long skewers together with Bacon, Onion slices and Red Peppers.
Season with Grill Seasoning and BBQ.

Serve with our Curry Ketchup.

Excellent meat choices for this dish are pieces from a fresh Ham,
Pork Sirloin and also boneless Pork-loins or Pork-tenderloins.

Fresh Ham is uncured and not smoked.

 

“Pumpkin” Soup

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Ingredients:

  •         3 ½ lbs    Baby Red Hubbard Squash (Hokkaido Pumpkin)
  •           300 g    Carrots
  •           300 g    Potatoes
  •           150 g    Onions
  •                1 l    Vegetable Broth
  •               ½ l    White Wine, dry (optional)
  •            2 tbs    Oil
  • 100 – 200 g    Salad Shrimps
  •                       Salt, Pepper, Turmeric, Chili and Curry Powder to taste

Directions:

Cut the squash in half and remove seeds and peel. Clean carrots and potatoes and dice together with the squash.
In a large pot saute the finely chopped onion until glassy.
Add the potatoes, carrots and squash.
Pour in the broth and wine.
Simmer for about 15 minutes until vegetables are soft.
Puree with an immersion blender.
Season with the salt and spices to taste.
Add the shrimp, bring to a boil and the soup is ready to serve.

To garnish or enhance the taste add Crème Fraîche or Sour Cream.

 

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

Glazed Vanilla Rounds

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Ingredients:

  •   100 g    Butter,softened
  •   100 g    Sugar
  •       9 g    Vanilla Sugar
  • 1 pinch    Salt
  •          2    Eggs, medium
  •   250 g    Flour
  •   1 pkg    Dr. Oetker Vanilla Pudding
  •     14 g    Baking Powder
  •    5 tbs    Milk

for the Glaze:

  •   100 g    Chocolate, semi sweet
  •   125 g    Confectioners Sugar
  •                Juice of ½ Lemon

Directions:

With a mixer, cream butter, sugar, vanilla sugar and salt until light and fluffy, add eggs and mix.
Combine flour, vanilla pudding and baking powder and slowly fold this and the milk into the butter/egg mix.
Cover 2 cookie sheets with parchment paper.Transfer dough into a decorating bag with a round hole and pipe the dough in circles on to the parchment paper about 2 inches apart.
Bake in preheated oven at 350ºF for about 12 minutes, until golden brown.
Carefully loosen cookies with a knife and transfer to a wire cooling rack and let cool.
Combine confectioners sugar with the lemon juice to make a thick paste and brush on half of the cookie.
Melt the chocolate (in double boiler or microwave) and cover the other half of the cookie with it.

Let it dry and enjoy.

We specified Dr. Oetker Pudding, as their pudding is unsweetened.

Granulated Vegetable Soup Base

Posted on by October 1, 2019
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This is a dried version of the basics, which, with the included salt, can be used in place of vegetable bouillon cubes. Found this on the German Rezepte-Wiki site when I was looking for a vegetable bouillon substitute. If you are not that ambitious to do this, “Vegeta” might be a good alternative for you.

Ingredients:

Makes about 1 cup of dried powder.

  • 140 g    Onions
  •   60 g    Kosher Salt
  •   85 g    Carrots
  •   25 g    Leek
  •   65 g    Celeriac
  •   10 g    Parsley
  • 150 g    Tomatoes

Directions:

Clean all vegetables and mince finely.
Add the salt and mix everything thoroughly.
Spread out evenly on Parchment covered cookie sheet(s).
Dry in convection oven at 170ºF for 7 – 8 hours. Or use a dehydrator.

Pulverize dried vegetables in blender and transfer to a Ball jar with lid.
Store in cool, dry place.

Use as needed to improve soups or sauces.

 

Granulated Vegetable Base

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Many German recipes call for “Suppengrün”, which is a combination of different vegetables and roots, like onions, celeriac, celery, garlic, parsley roots, leek, parsnip, carrots and others. This is a dried version of the basics, which with the included salt can be used in place of vegetable bouillon cubes. Found this on the German Rezepte-Wiki site when I was looking for “Gekörnte Brühe”. If you are not that ambitious to do this, “Vegeta” might be a good alternative for you.

 

Ingredients:

  •             2    Onions
  •   2 cloves    Garlic
  •             4    Carrots
  •             1    Leek
  •   4 stalks    Celery
  • ½ bundle    Parsley
  •       2 tbs    Salt
  •             1    Parsnip
  •                   Pepper
  •                   Lovage (optional)

Directions:

Clean all vegetables and mince finely.
Add the salt and pepper and mix everything thoroughly.
Spread out on Parchment covered cookie sheet(s).
Dry in convection oven at 170ºF for 7 – 8 hours. Or use a dehydrator.

Pulverize dried vegetables in blender and transfer to a Ball jar with lid.
Store in cool, dry place.

Use as needed to improve soups or sauces.

This is a base recipe, use your own favorite herbs, vegetables and roots to please your taste.