Sweet & Sour Lentil Soup

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Ingredients:

  • 500 g    Lentils
  • 150 g    Carrots
  • 100 g    Celeriac
  • 100 g    Onions
  • 100 g    Leek
  • 300 g    Smoked Bacon
  •  4 tbs    Vegetables, dried and granulated
  • 200 g    Potatoes
  •  4 tbs    Herb Vinegar
  •  3 tbs    Sugar
  •      2 l    Water

Parsley to garnish
Frankfurters or other smoked sausages (optional)

Directions:

After sorting and rinsing lentils place them in a pot with 2 liters of water.
Clean and rinse the soup vegetables.
Dice carrots, celeriac, onion and slice leek into rings.
Add prepared vegetables to the pot.
Place bacon in the pot and simmer covered for 45 minutes.
When done, add the dried vegetables.
To bind the soup grate the peeled, raw potato fold into the soup.
Add vinegar and sugar.
Bring it to up to a boil.

Garnish with parsley and serve.

If added, warm Frankfurters in the soup for the last 5 minutes.

As a side we enjoy a fresh hard roll with liver sausage on it.

 

Franken Lentil Soup

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Ingredients:

  • 455 g    Lentils
  • 150 g    Carrots*
  • 100 g    Celeriac*
  • 100 g    Onions*
  • 100 g    Leek*
  • 300 g    Smoked Bacon
  •  4 tbs    Vegetables, dried and granulated
  • 200 g    Potatoes
  •      2 l    Water

Parsley to garnish
Frankfurters or other smoked sausages (optional)

Directions:

After sorting and rinsing lentils place in a pot with 2 liters of water.
Clean and rinse the soup vegetables*.
Dice carrots, celeriac, onion and slice leek into rings.
Add prepared vegetables to the pot.
Place bacon in the pot and simmer covered for 45 minutes.
When done, add the dried vegetables.
To bind the soup grate the peeled, raw potato fold into the soup
Bring it to a boil.

Garnish with parsley.

If added, warm Frankfurters in the soup for the last 5 minutes.

As a side we enjoy a fresh hard roll with liver sausage on it.

 

 

Almond Macaroons

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Ingredients:

  •          1    Egg
  •   250 g    Almonds, ground
  •    1 tsp    Lemon Zest, grated
  •   150 g    Confectioners Sugar
  •       9 g    Vanilla Sugar
  • 1 pinch    Cinnamon

Confectioners Sugar for dusting

Directions:

Beat egg and sugars until smooth then add almonds, zest and cinnamon.
Knead the dough by hand until mixed and supple.
Refrigerate dough for 30 minutes.
Form a 1¾ inch roll on a floured board.
With a sharp knife cut into 1/3 inch slices.
Take each slice and roll into a ball and then flatten down to a 1½ to 2 inch circle.
Bake on greased parchment paper at 350°F for 15 minutes.
Cool on wire rack.
Dust with confectioners sugar.

Rheinischer Bund

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Ingredients:

  •    90 g    Sugar
  •         5    Eggs, separated
  • ¼ liter    White Wine
  •   1 tsp    Lemon Zest, grated
  •   2 tsp    Lemon Juice
  •   2 tbs    Potato Starch
  •   2 tbs    Almonds, sliced
  •    90 g    Sugar for Meringue
  •               Almond Macaroons

Directions:

Butter a glass casserole dish (6″x10″).
Line the bottom with almond macaroons.
In a double boiler whisk together lemon juice, egg yolks, wine, 90 g sugar, lemon zest and potato starch.
Cook, while stirring constantly, until the mixture thickens somewhat. Remove from heat and allow to cool a little.
Beat the egg whites with the 90 g of sugar until stiff peaks form.
Pour the egg yolk mixture into the casserole dish.
Top with the egg whites and sprinkle on the almonds.
Bake at 300°F until the meringue is lightly browned, approximately 15 minutes.

Served at our house on special occasions.

Meaty Lentil Soup

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Ingredients:

  •      2 lbs    Smoked Ham cubed
  •                 Ham Bone if available
  •        1 lb    Lentils
  •    2 cups    Potatoes
  •     ½ cup    Carrots
  •   1¼ cup    Onions, diced
  •            2    Bay Leaves
  •  3 cloves    Garlic, minced or Granulated Garlic
  •   12 cups    Water
  •        2-4     Knorr Vegetable Bouillon cubes*
  •                   Dash of Thyme
  •                   Pepper to taste
  •                   Vegetable Oil

Directions:

Saute onions with a little vegetable oil in a stock pot.
Sort and rinse lentils.
Peel and dice potatoes and clean and sliver carrots.
Add all the ingredients to the stock pot except for the bouillon cubes.
Bring to a boil.
Then add 2 bouillon cubes, stir and simmer for about 1½ hours.
Taste the broth to see if it needs more bouillon.

*It all depends on the type of smoked ham, its strength of flavor and saltiness.
Add more bouillon if needed.

Remove bay leaves and ham bone before serving.  

Bombay Poultry Curry

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Ingredients:

  •  ¾ – 1 lb    Boneless Turkey or Chicken Breast Fillet
  •      1 tsp    Curry Powder
  •            1    Apple, tart about ¼ lb
  •      2 tsp    Lemon Juice
  •     150 g    Onion
  •            1    Leek
  •      2 tbs    Coconut Oil
  •      1 tsp    Turmeric
  •  1/4 cup    Vegetable Broth
  •  3/4 cup    Coconut Milk
  •                  Salt and Pepper to taste

Directions:

Cut meat into strips and season with salt and curry powder.
Peel, core and dice the apple and coat in lemon juice.
Peel and finely dice onion.
Cut off the top end of the leek and discard, wash the rest and cut into rings.
Heat the coconut oil in a frying pan and brown the meat until golden brown.
Add apple, onion, leek, curry powder and turmeric and cover with the broth and coconut milk.
Simmer for about 10 minutes.
Add salt and pepper to taste.

Serve with rice and/or pita bread

Uromas Weißbrot – Wheat Bread

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This is the bread our Great Grandmother (Uroma) used to bake, the only change is the use of dry yeast instead of regular yeast.

Ingredients:

 

  •   375 ml    warm Water
  •       10 g    Active Dry Yeast
  •   1½ tsp    Salt
  •      2 tbs    Vegetable Oil
  •     ½ tsp    Sugar
  •      500 g   Wheat Flour

Directions:

Combine the flour, yeast, salt, oil, sugar and the warm water in a large bowl and knead thoroughly (using the dough hook in a stand mixer makes it easier).

Prepare a large loaf pan (12″) with butter and breadcrumbs and transfer the dough into it.
Cover with a cloth and let it rise, in the oven, at 100ºF until it doubles in size (about 30 – 45 minutes).

Heat the oven to 350ºF, be sure to remove the cloth, and bake the bread for about 40 minutes.
Brush the bread with oil and water 10 minutes before the bread is done, so that it gets a nice crust.
Cover with aluminum foil to prevent the bread from getting too dark.

 Can be sliced and frozen.

Franken Bread Soup

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Brotsuppe, picture in public domain by Xocolati 2008

Ingredients:

  • 2 cloves    Minced Garlic
  •            1    Diced Onion
  •   4-6 tbs    Butter
  •        ¾ lb    Cubed Bread, day old Rye Bread
  •     8 cups    Beef or Vegetable Broth
  •             1    Carrot, diced (optional)
  •                   Salt and Pepper to taste
  •                   Chopped Parsley, Green Onions or Chives

Directions:

Saute the onion and garlic in 1 tbs butter until glassy.
In the pot you will use to cook the soup, melt 3 tbs butter and brown the bread on all sides, adding more butter if needed.
When the bread is browned, add the onions, hot broth and salt and pepper to taste. Simmer for a minute and serve immediately with a little parsley or chives sprinkled on top.

Great to use up stale Rye Bread or any other heavy bread.
Does not work as well with white breads.

 

Spinach Dip

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Ingredients:

  •  1 cup    Mayonnaise
  •  1 cup    Sour Cream
  •        1    Frozen Spinach, 10 oz package
  •  1 pkg    Knorr Vegetable Soup
  • ¼ cup    Red Onion, finely diced

Directions:

Thaw and drain the spinach.
Squeeze out excess water and finely chop the spinach.
 Mix all the ingredients together and refrigerate at least 6 hours before serving.  

Can be served in a hollowed out round bread.
Use the bread that was removed for dipping.

Add more Mayonnaise and Sour Cream if necessary.

 

 

 

 

 

 

 

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Shrimp-Olive Dip

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Ingredients:

  • 1 can    Tiny Shrimp
  •     10    Pimento Stuffed Olives, chopped
  •             Mayonnaise

Directions:

Place drained shrimp in bowl and mash slightly.
Add the chopped olives.
Stir in enough mayonnaise to make the mixture creamy.

Serve with crackers.
Super easy if ingredients are on hand.

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