German food – orange cooking

since i am german i thought i would like to post some "german" recipes for those who are in exerimental cooking
what i do is to share my favourites with you, some might be entirely german, some might be influenced by italian, greek, american cooking - i really don.t know.
in germany some people say: "i love plain fare" - i once wondered what that might be, they told me: "what you are cooking when looking into your fridge!"
ok, that is a lot different than my mom's cooking.

you won.t get recipes for doing "sauerkraut" , marinated beef, roast pork – i am strictly vegetarian, but you can adapte some recipes easily for meateaters, as i did vice versus.

i will post the recips in metric systems, and if it is possible calculated for american or british system. hope you enjoy it. most recipes serve 4 or sometimes 6 but usually i really don.t know, coz it depends on how much you love to eat.

something easy:

rice stew

my mom wasn.t very experimental in her kitchen, so since the day she came along with this dish it was called the new dish in my family.

1 onion – diced and fried in a pot – add
1 1/2 cup rice (brown, white, basmati!) – stir for a while – add
3 cups water – add veggie broth powder – let simmer until rice is well done.

now stir in:
1 small can of peas
1 small can of corn
1 small can of mushrooms
4 vegetarian franks

season to taste with salt, pepper and veggie broth

Well my last name is of German descent (and happens to be a german beer too)

so....

I might just give this one a go, sounds pretty good

Just one question orange....can I substitute vegetarian franks for meat ones? Or doesnt it work?

[edit on 14/8/2008 by OzWeatherman]

sure it will work
originally there have been meat franks in the dish
so i did the substitution

the dish is delicious but my son told me yesterday, when i did it: I don.t want to eat it!
little …
his friend loved it


beer lover ha - you are living in american right now? i guess many americans are of german descent

tell me how it worked for you, when you try it!

Originally posted by orange-light
beer lover ha

- you are living in american right now? i guess many americans are of german descent

tell me how it worked for you, when you try it!

Actually Im an aussie

Definently a beer lover though

The only german part of me is my last name. As far as I know I have no direct german descendants

Originally posted by OzWeatherman

Originally posted by orange-light
beer lover ha

- you are living in american right now? i guess many americans are of german descent

tell me how it worked for you, when you try it!

Actually Im an aussie

Definently a beer lover though

The only german part of me is my last name. As far as I know I have no direct german descendants

oops sorry
hope i haven.t offended you

ehm i don.t like beer at all, to bitter for orange taste!
so no beer recipe on this thread
but you can drink your favourite beer with the dish




[edit on 14-8-2008 by orange-light]

ok today we will do something with orange
no not oranges but orange food

even it is said that kids don.t like vegetables - my son loves this dish
quiet simple - and before your are asking:
any time i recomend veggie stock - you can replace it by other stocks
veggie franks -. feel free to replace them by meat franks
veggie balls - use meat balls instead
no problem !

carrot hotpot


500 g / 17,6 oz carrots - peel and diced
500 g / 17.6 oz potatoes - peel and diced
2-3 teaspoons of powederd veggie stock

cook together with a little water (1/4 l / 1/2 pint) - add more water if needed until smooth and tender
then smash it - it is ok if some parts stay stick and others are like purree
depends how you like it!

season to taste with salt and pepper and maybe a little more veggie stock
i also add a tablespoon butter or margarine
and if you like a bit of parsley

serves well with
scrambled eggs
veggie balls
veggie franks

today i've got a nice cake for you - it's the weekend and everybody loves to have a special treat!
i got the recipe from a friend of my mom, it has been done very often in my family

blitzkuchen – quick cake

300 g / 10.5 oz flour
300 g / 10.5 oz sugar - if you like it less sweet reduce the sugar a bit
300 g / 10.5 oz soft butter or margarine
2 teaspoons backingpowder - if you are able to get selfrising flour, try it, it isn.t available in germany

2-3 eggs
milk or water if needed


wisk butter together with eggs, add flour, backing powder, sugar, and add milk or water to get a smooth dough

grease a large backing sheet (the one which fits perfectly in the oven) or lay it with backing paper/parchemnt

put dough on the backing sheet (thickness of dough on backing sheet approx. 1-1,5 cm / 0.4-0.6 inches)
sprinkel it with

100 g / 3.5 oz grated nuts combined with
100 g / 3.5 oz sugar

back at medium heat
200° C / 390 F
for approx. 10 minutes

test with a little stick!


i have done this cake instead of sprinkel it with nuts and sugar, with almonds and sugar
i covered it with cherries or apples as well
than you have to back it maybe a little longer
but it is delicious

off to the kitchen backing!

sorry i wasn.t on for a while - my computer got a major problem

new german food for you
potatoes in their jacket with curd

cook 500 g / 1.1 lb potatoes in their jacket
when they are done after 20 minutes
peel them if you like, some people eat them with the jacket, which i dislike

500 g / 1.1 lb curd mix with
3-4 tabelspoons of milk
season to taste with salt, pepper
add 3-4 tabelspoons chives

if you like you could also add other herbs and garlic

people of berlin love to add linseed oil to this dish others just add some butter


a variety i made today

4 large potatoes, peeled and cut into wedges
put into a big pan, add oil mixed with herbs, salt, pepper
bake into the oven until well done, about 30 minutes

than enjoy with the very curd i described above
or some tzatziki

you could also have some tomatoe salad with it

a childhood favorite
pasta with eggs
might not appeal to everybody

cook as much pasta as you desire al dente

then heat some butter in a deep pan
add well done pasta to the melted butter
season with nutmeg, a little pepper

than add 1 or 2 eggs to the pasta
beat the egg into the pasta until it is lightly done
not really cooked through like scrambled eggs, should remain a little liquid

than serve

if you love it you could also put some cheese to the pasta
melt the cheese and than add the eggs

or add grated cheese right to the plate

it is a very quick lunch

today the kudos for the recipe have to go to my friend nyssa who sent it to me.
but it is so good i have to share.
no real amounts of pumpkin etc.

pumpkin hotpot

1.
1 small or medium hokkaido pumpkin

cut in half and quaters, through seeds away, peel it
than cut it into small cube.


2.
heat olive oil in a big pan, add pumpkin pieces to the pan. fry them , than add 1 pint of milk and 1/2 pint of liquid cream.

3. cook for a while - about 10 or 15 minutes
try if the pumpkin is soft - we don.t need to get purree,
the sauce is supposed to be a bit viscid

4. season to taste with
a good amount of curry powder, if not i used mushroom seeds which i fryed in the olive oil before adding the pumpkin
tumeric, nutmeg (just a little of it) a little all spice, pepper, cayenne, salt, - if you like you could also add 1 or 2 teaspoons of powdered stock

5. when it is done you add either maultaschen which is very typically for southern germany or, if you can.t get them like i haven.t been able at my place , tortellini instead. mine have been filled with cheese.
mix it very well, and serve with cheese
preferable with parmesan


my son ate 2 portions!


6. serve it

somekind of soulfood for me:

zwiebackbrei - rusk mash

heat 1/2 pint of milk
in a big bowl crumble and crack 5-7 pieces of rusk
(if you do the dish for a baby take 2-3 rusks)

add 2-3 teaspoons of sugar or honey - you can take more if you like that
add 1 teaspoon of butter and than fill with warm milk

the rusk will become very mushy

but when i am feeling really really bad, it is so delicious and comfortable for me
if i can.t eat that, i am seriously ill

sunday again - love some cake with my tea

baked cheese cake


crust:
you can use a prebaked crust which you can buy at the supermarket
or you make it on your own

crust
250 g / 8.8 oz flour
1 teaspoon backingpowder
50 / 1.7 oz sugar
1 pinch salt
1 egg
150 g / 5.3 oz butter or margarine

mix well together
leave in the fridge for about 30 minutes to cool

than put it into a bakingpan of 26 cm diameter / 10 inches diameter


filling:
mix well
150 g / 26.5oz curd
75 g / 2.65 oz butter or margarine
150 g / 5.3 oz sugar
2 eggs
1 pinch of salt
1/2 package (10 g?) custard powder
(1 pckg goes with 500 ml milk - i really have no idea how much g it is coz it is assembled in packages!)

pur the filling on the custard and than back in oven heated up to 200° C / 392 F for about 45-55 min
leave in the oven after you switched it of for another 10 minutes
to enjoy you have to cool it down


if you like you could also add apples raisins or cherries

"Reibekuchen" - Potatoe Pancake:


750 g (26 oz) potatoes (peeled)
1 large onion
50 g (1.75 oz) soy-flour or 1 egg
1/2 cup luke warm water
3 tsp powdered veggie broth

2 tbsp parsley
1 tsp majoram

season to taste with salt and pepper

to fry them: soy-oil (or oliv-oil)

peel the potatoes and the onion
then grate the potatoes and onion finely
cut the parsley into fine pieces
mix the soy-flour with the water, or mix in the egg veggie-broth and the spices

add to the potatoes

heat the oil in a pan and add the potatoe-battern with a tbsp
(1 1/2 tbsp per pancake)
when the edge becomes brown turn the pancakes
(so each side is fried into 3-5 minutes)

you can experiment with the battern:
I add sometimes 1 or 2 grated carrots or some thyme, soy-sauce, different
spices. It is very delicous and hearty.

Serve the potatoe pancakes with apple sauce.

In the rhine-area people eat potatoe-pancakes as well with molasse made out
of sugar beet.

reibekuchen

since we are close to christmas i would like to share my christmas recipes:

1. backing:
it is a kind of quick cake with a gingerbread taste
Berliner Brot – Berlin Bread


500 g / 17.7 oz flour
500 g / 17.7 oz sugar
500 g /17.7 oz hazelnuts (grounded) (you can try almonds too, or mix it!)

2 eggs --> vegans:; you can use the amount of egg replacer for 2 eggs! it works
125 g / 4.4. oz butter
67.5 g / 2.5 oz cocoa
2 teaspoon backingpowder
1/2 teaspoon backing soda

spices grounded

1/2 teaspoon all spice
1/2 teaspoon cinamon

you can also try
1/2 teaspoon of each ginger, coriander.


mix all ingredients carefully.
if battern is a bit firm or compact, add milk or soymilk until you got a light and easy to spread battern.

spread it on a backing sheet, 44 x 35 cm / 17 x 13 " -the one that fits into your oven!

bake for about 20 minutes at medium heat
200°C/392F

test with a stick!


let cool down

icing:

confectioner's sugar + lemon juice
this depends on your taste

usually i use 250 g / 8.8 oz sugar + a little lemon juice

frost it and than cut it into little pieces about 2.5 x 2.5 cm / 1 x 1 inch

Hi Hun,

haha...what a thread, loads of German food, but all veggie....time to look for some thing else...I will def be back with a bag of stuff....am off to the supermarket now ....lol.

Wow, haven´t I been fast?

So, let´s have some meat in here as well, if you don´t mind, orange?

Vienna Schnitzel

Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

veal (2 pieces x 150 g)
2 tbsp. flour
1 egg
4 tbsp. butter
salt, pepper to taste

Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

Beat the veal chops with the kitchen hammer, but don't make them too thin, the schnitzel chops should at least be 4 mm thick. Prepare one plate with flour, and another plate with the beaten egg. Season the chops with the salt and pepper from the both sides, put into the plate with flour and and remove the spare flour from the chops. There shouldn't be too much flour on the meat. Put the floured schnitzel chops into the plate with the beaten egg and place it into the hot buttered frying pan. Fry the chops for about 1 minute and a half on the lower side until golden brown, then turn to the other side, and fry for about 2 minutes. Fry the chops on the medium heat not to make them too dry.

Remove the schnitzel from the pan, and put on the dishes. Serve with the fresh green salad or potato salad.

Let´s have something beside the Schnitzel....

Bavarain Potato Salad

4 cups potatoes, peeled and sliced 1/4-inch thick
2 cups chicken broth
1/2 teaspoon salt
1/4 cup vegetable oil
1/3 cup onion, chopped
1/2 teaspoon sugar
2 tablespoon lemon juice
Pepper to taste

Boil potatoes in broth with 1/4 teaspoon salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 teaspoon salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Serves 4.

..followed by a dessert



ROTE GRÜTZE

1000 grams red fruits (currents, raspberries, brambleberries, strawberries, sour cherries, plums)
80 - 125 grams sugar
100 grams corn starch
1/3 quart rum (optional)
milk or cream

Wash fruit (set a handful aside). Combine the rest with 1 quart of water and 80 grams of sugar in a saucepan. Bring to a boil and cook over medium heat until done. (Fruit should not dissolve). Sweeten to taste with sugar. Mix corn starch with two tablespoons water and stir into the juice until thickened. Bring to boil and remove from heat. Blend in the rum if desired. Mash remaining fruit in blender and add to the thickened juice. Eat Rote Grütze either hot or cold and serve with cold milk or cream.

welcome darlin
any german is welcome to post german recipes in this thread

me myself being veggie won.t post a recipe with meat!
so guy go ahead!

Somehow I see myself standing in the kitchen, the apron around my waist and a toque right on my head...swinging the cooking spoon....