German Cookbook E-Book

Dr. Oetker

• Herausgeber: Dr. Oetker - ein Verlag der Edel Verlagsgruppe
• Kategorie: Lebensstil
• Serie: Englischsprachige Bücher
• Sprache: Englisch

Seitenzahl: 155

Veröffentlichungsjahr: 2013

Beschreibung

Made in Germany. Naturally, we cook Italian pasta, French Ratatouille and Chinese Wok-dishes. But what about Granny's good, old fashioned Sauerbraten? Or aunt Greta's Schweinshaxe, Mom's Sauerkraut and Grandpa's beloved Rinderroulade? Surprise your family and friends with these traditional German recipes beyond exotic cuisine like Sushi. This eBook is written in English – so you can take our delicious recipes and literally carry them out into the world. Made in Germany. Wir kochen wie selbstverständlich italienische Pasta, französisches Ratatouille und chinesische Wok-Rezepte. Was aber ist mit Omas gutem, alten Sauerbraten? Tante Gretas Schweinshaxe, Mamas Sauerkraut und Opas geliebten Rinderrouladen? Mit diesen traditionellen, deutschen Rezepten überrascht man nicht nur die Verwandtschaft sondern auch seine Freunde jenseits von Sushi. Und mit unserer Buch- Version in englischer Sprache können Sie nun diese tollen Gerichte buchstäblich auch in die Welt hinaustragen!

Leseprobe

Foreword

Foreword

“It tastes like home!”

The pleasure of relishing the smells and tastes of familiar regional specialities is a distinctive branch of cooking. Honest products and recipes handed down from one generation to another mean that traditions remain alive, making it possible to experience the sensual feeling of home.

The German Kitchen contains a vast range of recipes and surprising discoveries. Take a culinary journey through the regions and experience home again and again – from Fish Hamburg-style to Black Forest Schäufele, from Bavarian liver dumplings to Frisian crumble tart, from Berlin pickled pork knuckle to Rhine-style marinated beef casserole, from Frankfurt green sauce to Thuringian pork neck cutlets.

Tastes know no boundaries. For this reason, there are many recipes in German-speaking countries with cultural roots in several regions that are now valued equally in Germany, Austria, Switzerland and the Czech Republic. Familiar examples are Zurich ragout, Wiener Schnitzel, Salzburg soufflé, vanilla crescent cookies from Austria and Bohemian dumplings.

Taste your way around Germany. Bon appétit!

Sausage and cheese salad

Wurst-Käse-Salat

A fantastic outdoor side dish - perfect for your picnic hamper

4 servings

250 g/9 oz onions

250 g/9 oz Emmental cheese

350 g/12 oz pork sausage

75 g/3 oz drained gherkins (from the jar)

For the dressing:

2 tbsp white wine vinegar

2 tbsp water

1 tsp medium mustard

salt

pepper

sugar

4 tbsp cooking oil, e. g. sunflower oil

1 tbsp chopped chives

Preparation time: 35 minutes

Standing time: about 1 hour

Nature at peace:St Bartholomew's church on the Königssee

1 Peel the onions. Cut into slices, then separate into rings. Put the onion rings in boiling water for about 2 minutes, then transfer to a sieve and leave to drain.

2 Remove the rind from the Emmental and cut into strips. Remove the skin from the sausages. Now cut the skinned sausages and gherkins into slices.

3 To make the dressing, mix together the vinegar, water, mustard, salt, pepper and sugar. Whisk in the oil. Mix together the ingredients of the salad and the dressing. Leave to stand for about 1 hour to let the flavours develop. Sprinkle the salad with chopped chives just before serving.

Tip: Sausage and cheese salad can be served as a light meal with a salted roll or pretzel, or as part of a party salad buffet. You can also prepare the salad with poultry sausage or cured smoked pork.

Potato salad with mayonnaise

Kartoffelsalat mit Mayonnaise

Often served with hot dogs, cold roast meat or meatballs

4 servings

800 g/1 lb 12 oz waxy potatoes

2 onions

100 g/3 ½ oz gherkins (from the jar)

3 hard-boiled eggs

For the dressing:

6 tbsp mayonnaise

3 tbsp gherkin liquid (from the jar)

1 tbsp medium mustard

salt

freshly ground pepper

Preparation time: 45 minutes, excl. cooling time

Standing time: about 30 minutes

1 Wash the potatoes thoroughly, put in a pan filled with water, cover and boil over medium heat for about 20 minutes.

2 Drain the potatoes, quench in cold water, then drain. Peel the potatoes while they are still warm and cut into slices. Put the slices in a large bowl.

3 Peel and finely chop the onions. Cut the gherkins and shelled eggs into slices.

4 To make the dressing, stir together the mayonnaise, gherkin liquid and mustard. Mix together the ingredients with the cooled sliced potatoes and the dressing. Season with salt and pepper, then leave to stand for at least 30 minutes.

Tips: Garnish the salad with sprigs of parsley, rinsed and patted dry. Delicious with Wiener Sausages.

South German potato salad

Süddeutscher Kartoffelsalat

Fabulous with a schnitzel at home or at a BBQ

4 servings

1 kg/2 lb 4 oz waxy potatoes

1 bay leaf

For the dressing:

2 onions

50 g/2 oz diced streaky bacon

about 100 ml/3 ½ fl oz (⅜ cup) cooking oil,

e. g. rapeseed (canola) oil

4–5 tbsp herb dressing

125 ml/4 fl oz (½ cup) hot vegetable stock

salt

freshly ground pepper

2 tbsp chopped chives

Preparation time: 50 minutes, excl. standing time

1 Scrub the potatoes under running water, put in a pan, just cover with water and add the bay leaf. Put the lid on and bring to the boil. Cook over low heat for about 20 minutes but do not overcook; the potatoes must not be soft.

2 To make the dressing, peel and chop the onions. Fry the diced bacon in a pan with 1 tbsp oil. Now add the chopped onions, then pour in the vinegar and stock. Leave to stand for about 3 minutes, then season the dressing with salt and pepper.

3 Pour off the water from the potatoes. Drain, then peel while still hot. Cut the potatoes into slices and arrange in an ovenproof dish. Carefully fold the dressing into the sliced potatoes, then gradually add the rest of the oil. Leave the salad for a few hours for the flavours to develop.

4 Preheat the oven:

Top and bottom heat: about 150 °C/300 °F (Gas mark 2) Fan oven: about 130 °C/250 °F (Gas mark ½)

5 Adjust the seasoning again, adding more salt, pepper and vinegar. Place the dish with the salad in the preheated oven. Leave the salad to heat up for 15–20 minutes, mixing carefully from time to time. Stir in the chives. Serve the salad warm.

Meat salad

Fleischsalat (photograph bottom right)

Easy to prepare, easy to please everyone

10 servings

600 g/1 lb 4 oz Lyoner sausage, in slices

720 g/1 lb 9 oz drained gherkins (from the jar)

50 ml/1 ½ fl oz (3 tbsp) gherkin liquid (from the jar)

1 bunch flat-leaved parsley

200 g/7 oz mayonnaise

200 g/7 oz yogurt

2 tsp medium mustard

salt

freshly ground black pepper

Preparation time: 40 minutes

1 For the meat salad, cut the finely minced pork sausage slices into halves, then into thin strips. Drain the pickled gherkins, reserving 50 ml/1 ½ fl oz (3 tbsp) of the liquid and put to one side. Cut the gherkins lengthways in slices, then cut into strips. Rinse the parsley, pat dry and remove the leaves from the stalks. Finely chop the leaves.

2 Mix together the mayonnaise, yogurt, mustard and gherkin liquid in a salad bowl and stir well. Season the dressing with salt and pepper.

3 Add the sausage and gherkin strips together with the parsley to the mixture in the salad bowl. Mix well so that all the ingredients are incorporated.

Herring salad

Heringssalat (photograph top right)

What more could you want?

15 servings

800 g/1 lb 12 oz potatoes

7 drained Bismarck herring fillets (each 250 g/9 oz)

600 g/1 lb 4 oz cooked beetroot (beets) (vacuum packed)

5 apples, e. g. Holsteiner Cox

720 g/1 lb 9 oz drained pickled gherkins (from the jar)

5 tbsp gherkin liquid (from the jar)

5 red onions

1 bunch dill

5 tbsp mayonnaise

200 g/7 oz yogurt

2 tbsp grated horseradish

2 tsp medium mustard

1 level tsp salt

1 tbsp sugar

4 hard-boiled eggs

Preparation time: 30 minutes, excl. cooling or soaking time

Cooking time: about 20 minutes

1 Brush the potatoes clean under running water. Put in a pan, add just enough water to cover them and replace the lid. Bring to the boil and cook for about 20 minutes. Drain the potatoes, rinse in cold water, then drain again. Peel the potatoes while still warm. Leave to cool and cut into cubes. Place the herring fillets in cold water for about 30 minutes. Then remove, drain and cut into strips.

2 Cut the beetroot (beets) into cubes. Peel the apples, cut into quarters, core and cut into pieces. Drain the pickled gherkins, reserving 5 tbsp of the liquid ; put to one side. Cut the gherkins into cubes. Peel the onions, cut in half and then into thin strips.

3 Mix together the cubed potatoes, strips of herring fillet, cubed beetroot, apple pieces, cubed gherkins and strips of onion in a large bowl. Rinse the dill, pat dry and pull the tops off the stems. Put a few tops to one side for the garnish. Finely chop the rest and stir into the salad in the bowl.

4 Mix together the mayonnaise, yogurt, gherkin liquid, horseradish and mustard and stir well. Season the dressing with salt, pepper and sugar, then stir into the salad. Shell the eggs, cut into quarters and fold into the salad. Garnish the herring salad with the dill tops you put aside.

Cabbage salad

Krautsalat

Very tasty. And even better with more bacon

8–12 servings

1–1.5 kg/2 lb 4 oz-3 lb 4 oz white cabbage

300 g/10 oz onions

1 tsp caraway seeds

5 tbsp cooking oil, e. g. sunflower or rapeseed (canola) oil

150 g/5 oz diced bacon

5 tbsp white wine vinegar

1 tsp celery salt

1 tsp salt

½ tsp freshly ground pepper

1–2 tbsp sugar

1–2 tsp ground horseradish (from the jar)

Preparation time: 30 minutes

Standing time: about 1 hour

White cabbages, as far as the eye can see

1 Remove the outer leaves from the white cabbage. Cut the cabbage into quarters and cut out the stalk. Cut or grate the cabbage into thin strips, rinse and leave to drain. Peel the onions and cut into fine strips. Put the cabbage and onion strips into a large bowl. Chop the caraway seeds coarsely with a few drops of oil on a chopping board (Note: the oil is to prevent the caraway seeds jumping away while being chopped).

2 Heat 1 tbsp oil in a pan. Add the diced bacon and fry until crisp. Remove the bacon from the pan and leave to drain on kitchen paper towels.

3 To make the marinade, put the rest of the oil, spices, sugar and horseradish in a pan and bring to the boil.

4 Pour the hot marinade over the salad, mix well and leave to stand for about 1 hour for the flavours to develop.

5 Just before serving, adjust the seasoning with salt, pepper, horseradish and sugar. Sprinkle the diced bacon on top.

Tip: You can serve the cabbage salad with baked meatloaf or with crisp fried bacon slices. The salad can be prepared the day before it is required. Before leaving it to stand, turn the white cabbage salad over with your hands so that the flavours are well distributed.

Variation: For a vegetarian cabbage salad, leave out the bacon. Instead toast 2 tbsp sunflower seeds in a pan without fat and sprinkle on the salad.

Pea soup With little sausages

Erbsensuppe mit Würstchen

Tasty and traditional:an appealing winter warmer

4 servings

350 g/12 oz dried, unshelled peas

200 g/7 oz smoked streaky bacon

1 onion

1.5 litres/2 ¾ pints (6 cups) water, meat or vegetable stock (unsalted)

1 small stick celery

2 carrots

1 small leek

600 g/1 lb 4 oz floury potatoes

some marjoram and thyme, stems removed

salt

freshly ground black pepper

4 Wiener sausages

1 small bunch parsley

Preparation time: 20 minutes, excl. soaking time

Cooking time: 90–100 minutes

1 Rinse the peas, then soak in water for at least 12 hours. Make sure that there is enough water – about 750 ml/1 ¼ pints (3 cups) – because the peas will absorb a lot of it. Then pour the peas into a colander to drain.

2 Cut up the bacon into small cubes. Peel the onion, cut in half and chop up finely. In a large pan on medium heat, add the cubes of bacon and render down, then add the diced onion and fry until transparent.

3 Add the water, meat or vegetable stock and the peas. Cover and cook the ingredients for about 1 hour.

4 In the meantime, clean the celery, carrots and leek and cut into small pieces. Peel the potatoes, rinse, drain thoroughly and cut into cubes. Put in a pan, add just enough water to cover all the ingredients and put to one side.

5 After cooking the pea mixture for an hour, add the potatoes together with the cooking water. Add the marjoram and thyme. Season the soup with salt and pepper. Then cover and cook for another 30–40 minutes over low to medium heat.

6 Cut the small sausages into slices. Rinse the parsley and pat dry; then pull the leaves off the stems and chop finely.

7 Add the sliced sausages to the soup and heat up in the soup. Season the pea soup again with salt and pepper and sprinkle with parsley before serving.

Tips: Only season the peas with salt when they are cooked. Otherwise they will need longer to cook.

The amount of water or stock indicated in the recipe only applies to the shortest cooking time. If necessary add more water or stock later.

Instead of parsley you can also use chopped chives to garnish the soup.

The pea soup is also very delicious when warmed up the following day.

It is excellent for freezing.

Lentil stew with pork sausages

Linseneintopf mit Mettwürstchen

Perfect for keeping out winter chills

4 servings

1 bunch soup vegetables (carrots, celery, leeks)

250 g/9 oz dried lentils

375 g/13 oz waxy potatoes

2 onions

2 tbsp cooking oil, e. g. sunflower or

rapeseed (canola) oil

1.5 litres/2 ¾ pints (6 cups) meat or vegetable stock

4 pork sausages (smoked, each about 90 g/3 oz)

white wine vinegar

salt

freshly ground black pepper

1 pinch sugar

2 tbsp coarsely chopped parsley

Preparation time: 25 minutes

Cooking time: about 25 minutes

A typical half-timbered house in North Rhine-Westphalia

1 Clean and peel the carrots. Peel the celery. Wash the celery and carrots and drain. Clean the leeks, cut in half lengthways, wash carefully and drain. Chop up all the vegetables you have prepared for the soup.

2 Put the lentils in a sieve and rinse under cold water. Peel the potatoes, rinse, drain and cut into cubes. Peel the onions, cut in half and then into slices.

3 Heat the oil in a pan and as soon as it hot, add the prepared vegetables and potatoes and fry. Then add the meat or vegetable stock, bring to the boil, cover and cook for about 20 minutes over medium heat.

4 Cut the sausages into slices and add to the pot shortly before the end of the cooking to warm up.

5 Season the stew with vinegar, salt, pepper and a little sugar and sprinkle with parsley before serving.

Tip: You can also add 1 bay leaf to the stew and remove it before serving.

Potato soup

Kartoffelsuppe

This hearty, traditional soup is full of earthy goodness

4–6 servings

500 g/18 oz floury potatoes

100 g/3 ½ oz celery

1 onion

100 g/3 ½ oz leeks

40 g/1 ½ oz (3 tbsp) butter

800 ml/28 fl oz (3 ¼ cups) meat or vegetable stock

150 g/5 oz crème fraîche

a little chopped marjoram

a little grated nutmeg

salt

ground white pepper

Preparation time: 15 minutes

Cooking time: 20–30 minutes

1 Peel the potatoes and celery, rinse, drain and cut into cubes. Peel the onion, cut in half and then into cubes. Clean the leeks, make an incision lengthways and wash thoroughly; then drain and cut the leeks into the thinnest strips possible.

2 Melt the butter in a pan. Add the diced onion and fry until transparent. Add the diced potatoes and celery and strips of leeks. Fry briefly and add the stock. Bring to the boil, cover and cook over medium to low heat for 20–30 minutes.

3 Then puree the soup with a stick blender, reheat briefly, then stir in the crème fraîche.

4 Season the potatoes with the spices listed.

Tips: For potato soup with Westphalian caviar, sprinkle 2 tsp poppy seeds into the soup. The soup is also delicious if you add thin strips of ham, smoked salmon or croutons.

To make the soup even lighter, replace the crème fraîche with 100 g/3 ½ oz whipped cream.

Three-met stew

Pichelsteiner

For the real Bavarian Forest feeling:original, traditional and substantial

4 servings

500 g/18 oz mixed meat from the shoulder or neck

(lamb, pork, beef)

2 onions

30 g/1 oz (2 tbsp) clarified butter or margarine or

3 tbsp cooking oil

salt

freshly ground pepper

chopped marjoram

chopped lovage

500 ml/17 fl oz (2 cups) meat or vegetable stock

250 g/9 oz carrots

375g/13 oz waxy potatoes

350 g/12 oz leeks

300 g/10 oz white cabbage

2 tbsp chopped parsley

Preparation time: 20 minutes

Cooking time: about 1 hour

Living tradition. The Pichelsteinerfest has been celebrated in Regen, Bavaria, since 1874.

1 Pat the meat dry with a kitchen paper towel and cut into cubes of about 2 cm/¾ in. Peel the onions and cut into slices.

2 Heat the clarified butter, margarine or oil in a pan. Add the cubes of meat and stir to fry them lightly all over. Then add the onion slices and fry them briefly with the meat.

3 Season the meat with salt, pepper, marjoram and lovage. Add the stock, bring to the boil, cover and cook over medium heat for about 40 minutes.

4 Meanwhile clean the carrots, peel, rinse, then leave to drain. Peel the potatoes, rinse and leave to drain. Cut both vegetables into cubes. Prepare the leeks, cut them in half lengthways, wash thoroughly, leave to drain and cut into slices. Remove any limp, withered outer leaves from the cabbage. Cut the cabbage into quarters and cut out the core. Cut the cabbage into thin strips. rinse, and leave to drain.

5 When the meat is cooked, add the vegetables and potatoes you have just prepared and bring to the boil again.

6 Season with salt and pepper, cover and cook for about another 20 minutes.

7 Season the stew again with more herbs and sprinkle with parsley before serving.

Tip: Add 1 parsnip. To clean the parsnip, peel, rinse, drain and cut into cubes. Add the parsnip with the other prepared vegetables in step 5.

Swede hotpot

Steckrübeneintopf

A great pleasure – spoonful by spoonful

4 servings

500 g/18 oz Kasseler smoked pork (without bones)

2 onions

1 tbsp cooking oil, e. g. sunflower oil

salt

freshly ground black pepper

about 500 ml/17 fl oz (2 cups) vegetable or meat stock

750 g/1 lb 10 oz swedes (rutabaga)

500 g/18 oz waxy potatoes

1 tbsp chopped parsley

Preparation time: 30 minutes

Cooking time: about 50 minutes

1 Dry the smoked pork with kitchen paper towel and cut into small cubes. Peel the onions and cut into cubes.

2