Monday, February 20, 2017

Apfelkuchen

  • 4 eggs
  • 250 g sugar
  • 125 g butter
  • 100 ml milk
  • 300 g flour
  • 3 teaspoons baking powder
  • 3-4 medium sized Granny Smith (or similar) apples, peeled and cut into slices
  • Cinnamon and sugar
  • Almonds (optional)
Beat the eggs and sugar until foamy. Heat the milk and butter together to a boil, and beat into the egg mixture while still hot. Mix the flour and baking powder together and fold into the egg mixture. Grease and flour a 12" springform pan and pour in the batter. Lay the apple slices on top of the batter. Bake at 190C for ~40 minutes until a toothpick comes out clean. After baking while still hot, sprinkle with cinnamon and sugar, and spritz topping lightly with water. Add almonds if desired.

Adapted for springform pan and fan-assisted oven from here

Sunday, February 19, 2017

Krabbenragout

Copied verbatim from Amiexpat 

...except we substituted normal (green) aspargus for white asparagus and small prawns for Krabben

Ingredients for 4 portions:
  • 400 g (14 oz) fresh, shelled brown shrimp (Krabben)
  • 3 T lemon juice
  • freshly ground white pepper
  • 500 g (17.6 oz) Spargel (white asparagus)
  • Salt
  • 2 T butter
  • 2 T flour
  • 1/8 liter light beef broth
  • 1/8 liter cream
  • 1 tsp sugar
  • 150 g (5 oz) frozen peas
Preparation time: about 45 minutes
Per portion: 310 calories
Directions:
  1. Wash and drain the shelled shrimp, season with lemon juice and freshly ground white pepper.
  2. Peel the Spargel and cut off the woody ends.  Cut the Spargel into 2-3 cm long pieces.  Boil in a pot with 1 liter salted water for about 10 minutes.  Remove the Spargel and drain, set aside the Spargel water.
  3. In a wide pot, melt the butter, add the flour and cook, stirring constantly, until golden yellow.  Little by little, add the beef broth and about 1/8 liter of the Spargel water, allow to boil.  Add the cream, and boil until a creamy sauce forms.  Season with salt, pepper, sugar and the rest of the lemon juice.
  4. Add the frozen peas, shrimp, and Spargel and stir, cook all together for about 10 minutes over low heat.  Season with salt and pepper to taste.

Flammkuchen

Copied verbatim from Amiexpat

Ingredients for 6 portions:
For the dough:

  • 150 g (5.3 oz) lard (Schweineschmalz)
  • 375 g (13.2 oz) flour + flour for rolling out
  • 3/4 tsp salt
For the topping:
  • 200 g (7 oz) onions
  • 1 T butter
  • 150 g (5.3 oz) raw/cured ham (i.e. Black Forest ham, prosciutto)
  • 200 g (7 oz) Crème fraîche
  • 125 g (4.4 oz) sour creme
  • 3 eggs
  • salt
  • fresh ground black pepper
  • fresh ground nutmeg
  • 200 g (7 oz) fresh white mushrooms (Champignon)
Preparation time: about2 hours
Per portion: 760 calories
Directions:
  1. For the dough, heat 130 g (4.6 oz) lard with about 200 ml (6.76 oz) water in a pot.  Stir until the lard is dissolved, remove from heat.  Stir together the flour and salt in a bowl.  Little by little, add the fluid fat to the flour, stirring, then kneading to form a smooth dough.  Make into a ball, cover and set in the refrigerator for about an hour.
  2. For the toppings, peel and finely chop the onions.  Melt the butter in a pan, cook the onions, remove from heat.  Cut the ham into thin strips and mix in with the onions.
  3. Stir the Crème fraîche with the sour creme and the eggs.  Stir in the onion and ham mixture, add salt, pepper, and nutmeg.
  4. Preheat the oven to 200°C (400°F).  Take two large baking sheets and grease with lard. Take out the dough, split it in two halves, and roll them out until wafer-thin on a floured surface.  Lay each on a greased baking sheet.
  5. Spread the prepared mixture on the dough.  Wash the mushrooms and cut into very thin slices.  Spread over the Flammkuchen then place the sheets in the oven.  Bake for 15-20 minutes, until crispy.  Serve very hot, directly from the oven.

Landbrot

Sourdough
  • 140 g whole rye flour
  • 127 g warm water
  • 25 g sourdough starter
Mix and rest in a warm place for 20-24 hours

Dough
  • Sourdough starter
  • 210 g medium rye flour (type 1150)
  • 150 g strong white flour
  • 11 g salt
  • 5 g dry yeast (10 g fresh yeast)
  • 273 g warm water

Mix ingredients, and knead into a smooth dough (10 minutes on high using a mixer). Rest dough on floured (whole rye) counter under plastic for 10 minutes. Form into a boule, and place seam side down into a rising basket that has been well floured with whole-rye flour. Let rise for 40-45 minutes in a warm place. Bake at 210 C with steam for 15 minutes and then another 45 minutes for 190 C. Let the bread break along the seam for a rustic look. Let bread cool completely on a wire rack before cutting.

Source.

Rindergulasch

  • 750 g Beef (from the shoulder)
  • 15 g lard
  • 2 large onions
  • 2 cloves of garlic
  • 3 Tablespoons paprika (sweet)
  • 1 teaspoon paprika (spicy)
  • 1 Tablespoon tomato paste
  • 250 ml red wine
  • 1 teaspoon dried thyme
  • 1/2 teaspoon coriander
  • 1 bay leaf
  • 1 pinch salt
  • 150 ml sour cream
  • 1 Tablespoon flour
Cut the beef into large cubes, and dice the onion. Heat the lard in a pan over medium-high heat. When hot, add the beef and brown on all sides. Add the onions, crush in the garlic and cook until the onions start to turn translucent. Take the pot off the heat. Sprinkle the paprikas over the meat, and stir well. Stir in the tomato paste. Return the pot to the heat and stir in the red wine. Add ~300-400 ml of water until the meat is just covered and bring to a boil over high heat. Stir in the thyme, coriander, bay leaf and salt, cover and reduce heat to low. Simmer for 2-2.5 hours until meat is very tender. When the meat is ready, mix the sour cream and flour well and fold into the gulasch. Serve with boehmische Knoedel (if you can make them) or Spaetzle.

Source.

Pfaelzer Grumbeersuppe (potato soup)

  • 7 medium potatoes
  • 1 onion
  • 1/2 celeriac
  • 1 carrot
  • 1 leek
  • 88 g butter
  • 750 ml beef broth
  • 75-150 g cream or creme fraiche
  • salt, pepper and marjoram
Wash, peel and cube the vegetables. Heat the butter in a large pot and sweat the vegetables in it. Add 500 ml of the broth and cook for ~30 minutes until the vegetables are very soft. Puree everything together and add the rest of the broth. Add salt, pepper and marjoram to taste. Enrich with cream just before serving. Serve with salty Dampfnudeln

Serves 6-8. 

Salty Dampfnudeln

For 6 medium/small Dampfnudeln:

  • 250 g flour
  • 125 ml milk
  • 5 g yeast (dry; 10 g fresh)
  • 25 g sugar
  • 25 g butter
  • 1 medium egg
  • a pinch of salt
  • oil
  • boiling salted water

Mix flour, milk, yeast, sugar, butter, egg and salt, and knead into a smooth dough (~9-10 minutes by mixer). Cover and let rise 45 minute-1 hour in a warm place until ~doubled in bulk. Knock back down (alternatively, place in a container in the fridge overnight) and form into six equal-sized balls. Heat a shot of oil in deep pan (>3" deep) over medium-high heat. When the oil is very hot, place the dough balls in the pan, spacing them evenly. Immediately add 2-3 ladel-fulls of boiling salted water to the pan and cover with a tight-fitting lid (preferably glass). Continue to cook over medium-low-to-medium heat until most of the water has boiled away and the pan is making a sizzling sound. Remove the lid and continue to cook until the Dampfnudlen have a golden-brown colour (if they don't already). Great with potato soup.

Source.