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Cooking Archive 2002

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Recipes 2002:

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Ingredients: For the batter: 400 g flour, 300 g margarine, 175 g sugar,
1 egg yolk, ½ tsp. cinnamon
For the filling: 2 egg white, 1-2 tsp. lemon juice, 2 Tsp. sugar,
200 g ground hazelnuts, 30 g grated chocolate

for the batter combine all ingredients, cool for 2 hours in the fridge
roll out batter to a rectangle (30 x 40 cm) (best on a piece of baking paper)
for the filling beat egg white with lemon juice, gradually poor in sugar, stir in nuts and chocolate
spread filling onto the batter, roll up from the longer side, wrap up in baking paper and cool for 2 hours
cut roll in 1 cm thick slices and place on a baking tray with baking paper
bake at 200°C for 15 - 20 minutes


(2 servings)

Ingredients: 300 g fillet of pork, 1 tsp. herbs of the provence, 2 onions,
2 cloves garlic, 1 yellow pepper, 2 tomatoes, 4 Tsp. olive oil,
2-4 pita breads (depending on the size), 50 g Crème fraîche or sour cream
For the marinade: 1 Tsp. paprika, flour and curry,
1 tsp. sugar and pepper, 1 tsp. garlic

cut fillet in stripes
combine paprika, flour and curry with sugar, pepper and garlic and 2 Tsp. olive oil, season meat with this mixture and marinade for 10 minutes
fry marinaded meat in olive oil, take it out of the frying pan and mix with the herbs
cut onions in rings, garlic in pins and fry, add meat and salt
cut tomatoes in slices and pepper in stripes and add to the meat
fill mixture in toasted pita breads and add some Crème fraîche or sour cream
serve with a mixed salad


Pineapple-Marzipan-Cake (by Katja Ruppert from Bautzen)

Ingredients: 200 g marzipan, 175 g butter, 150 g sugar,
1 pck. vanilla sugar, 3 eggs, 200 g flour, 100 g fine rolled oats,
2 Tsp. baking powder, 200 g pineapple tidbits in a can, margarine for
greasing the baking dish, rolled oats for coating, 1 pck. chocolate cake glaze

mix marzipan and butter until the mixture turns soft and sleek, add sugar, vanilla sugar and eggs
mix flour, rolled oats and baking powder and gradually add to the batter
let pineapple tidbits drip off and mix into the batter
grease a baking dish (30 cm) and coat with rolled oats
fill in the dough and bake at 190°C for about 60 to 70 minutes
heat up cake glaze in a water bath until it becomes liquid and coat the cooled off cake with it


Tagliatelle with Salmon-Cream-Sauce
(4 servings)

Ingredients: 400 g Tagliatelle pasta, 300 g salmon filet, 4 spring onions,
1 Tsp. butter, 50 ml vegetable broth, 1/8 l cream, salt, pepper,
some lemon juice, possibly some white wine


Cream Cheese-Tangerine-Cake

Ingredients: For the batter - 2 Tsp. oil, 3 Tsp. sugar, 3 Tsp. flour,
½ Tsp. baking powder, 3 eggs
For the filling - 2 x cream cheese, 2 cups whipped cream,
1 cup powder sugar, 2 pck. vanilla sugar,
4 pck. cream starch, 1 can tangerines, 1 pck. cake glaze (light)


Mediterranean Steaks
(8-10 servings)

Ingredients: 250 g cream, 1 cup crème fraîche, thymes,
oregano, rosemary, garlic, salt, 500 g steak,
2 small glasses of mushrooms, grated cheese, if necessary some milk


Pesce al forno
(4 servings)

Ingredients: 4 fish fillets, lemon juice, salt, pepper, 250 g cherry tomatoes or
regular tomatoes, 1 courgette, 200 g fresh mushrooms,
1 eggplant, 200 g mozarella cheese, 2 cloves garlic, olive oil,
25 g Italian herbs (frozen), 2 Tsp. tomato paste


Gardener´s Cake

Ingredients: For the batter - 250 g margarine, 175 g sugar, 250 g flour, 5 eggs,
1 pck. vanilla sugar, ½ pck. baking powder
For the streusel - 250 g butter, 175 g sugar, 250 g flour, 50 g cocoa
powder sugar


Round Flat Loaf Pizza
(4 servings)

Ingredients: 1 round flat loaf, 400 g sour cream, salt, 2 cloves of garlic,
spinach (fresh or frozen) as desired, 4 tomatoes, pepper,
2 onions, 2 mozarella cheese (à 100 g), cooked ham as desired,
2 small cans of mushrooms



Ingredients: For the batter - 2 eggs, 150 g sugar, 60 g food starch, 60 g flour,
1 pck. vanilla sugar, ½ pck. baking powder, 2 Tsp. water
For the filling - 1 pck. cherry pudding (alternatively vanilla pudding),
1 glas sour cherries, 2 cups whipped cream,
12-16 pieces Ferrero Rocher


(4 to 6 servings)

Ingredients: For the meatsauce -1 onion, 1 clove garlic, 1 bunch parsley,
1 carrot, 1 Tsp. butter, 300 g ground meat, 1 can tomato paste, salt,
pepper, ½ stroken tsp. oregano, ¼ l vegetable broth, 125 ml red wine
For the béchamel sauce - 50 g butter, 50 g flour, ½ l milk,
1 pinch of grated nutmeg, salt
For the soufflé - 250 g lasagne slabs, 2 Tsp. butter, salt, 2 tsp. oil,
150 g grated cheese

chop onion, garlic and parsley up small, grate carrot
melt butter, add vegetables and braise for a minute, add the ground meat and fry for 5 minutes, stirring occasionally
stir tomato paste into the ground meat mixture, season with salt, pepper, oregano, pour in vegetable broth and red wine
cook sauce for about 30 minutes at low heat, stir occasionally
melt butter for béchamel sauce, add flour, stir until it turns light yellow, stir in milk gradually, season with salt and nutmeg, cook sauce at very low heat for about 15 minutes, stir
place lasagne slabs in cooking salted water, stir in some oil, cook slabs according to instructions, rinse with cold water and place lasagne slabs side by side on wet cloths (not applicable for lasagne without precooking)
preheat oven up to 180°C
grease lasagne dish, layer meat sauce, lasagne slabs and béchamel sauce alternately, finish with a layer béchamel sauce
sprinkle cheese in or on the béchamel sauce, spread a few small pats of butter on top
place lasagne in the oven on the second rack and bake 30 - 40 minutes (with precooked lasagne slabs) or 40 - 50 minutes (with non-precooked lasagne slabs) respectively


(curd cheese - potato pan cakes)

Zutaten: 1 medium-sized pot of boiled potatoes (1 kg), 500 g low-fat curd cheese, 1 - 2 eggs, 1 pck. vanilla sugar, flour if required, oil