| Cooking Archive 2003 |
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Cooking Archive 2001 2002 2004 2005 Cooking Page 2006 |
Ingredients: 3 egg white, some salt, 250 g powder sugar,
Ingredients: 60 g margarine, 1 egg, 3 Tsp. sugar, 250 g low-fat curd cheese,
Ingredients: wholemeal noodles, 400 g fresh mushrooms, onion,
Ingredients: For the bottom layer: 750 g curd cheese, 2 eggs,
Ingredients: 250 g flour, 1 tsp. salt, 20 g yeast, 100 g leek, 50 g margarine,
Ingredients: 200 g margarine, 6 eggs, 250 g sugar, 1 kg low-fat curd cheese,
Ingredients: approx. 350-500 g noodles, approx. 6 slices cooked ham, pickled gherkins, peas, corn, 1 red pepper
Ingredients: 4 pork cutlets, salt, pepper, 4 carrots (400 g),
Zutaten: 1 kg flour, 1½ cube yeast, 100 g sugar, 60 g melted margarine,
Zutaten: 100 g spaetzle (type of swabian pasta),
Ingredients: For the batter - 100 g margarine, 150 g sugar, 1 pck. vanilla sugar,
Almond Macaroons
(50-60 pieces)
250 g ground almonds, 1 pck. vanilla sugar,
3-5 ground bitter almonds or 6-8 drops of bitter almond aroma,
baking wafers
beat egg white with salt until it´s extremely stiff
sieve powder sugar and combine with ground almonds and vanilla sugar
add this mixture gradually to the egg white, if you have not yet taken bitter almonds, add some drops of bitter almond aroma
place the batter with a teaspoon in the middle of baking wafers and place them onto a baking sheet covered with baking paper
bake at 150-175°C for about 20 minutes
Raisin Rolls
(12 rolls)
75 g raisins, 25 g chopped pistachios, 250 g flour,
1 pck. baking powder, ca. 2 Tsp. milk
mix margarine, egg and sugar until the batter gets frothy
add curd cheese, raisins and pistachios
combine flour and baking powder and gradually add to the batter, possibly add some milk, the batter must be sticky
place longish rolls with the help of 2 tablespoons onto a baking sheet with baking paper
bake at 200°C for about 30 minutes
Mushroom Ragout with Peas
(4 servings)
oil, 400 ml vegetable broth, parsley, chives,
peas, cornstarch
cook noodles in salted water
clean mushrooms and cut in quarters, chop onion
heat up oil, stew onion, add mushrooms and fry them while stirring until the liquid is mostly evaporated
add vegetable broth, cover and let everything cook for about 5 minutes
chop parsley and chives
add peas to the mushrooms, let get them hot, mix in some cornstarch, stir and bring everything to a boil
mix in herbs, season the ragout with salt and pepper
Eierschecke (cheesecake with egg cover)
(by Elfriede Heine from Neudorf)
1 pck. vanilla pudding, 200g sugar
For the upper layer: ½ l milk, 200 g butter or margarine, 1 Tsp. milk,
1 pck. vanilla pudding, 5 eggs, 150 g sugar
combine all ingredients for the bottom layer and place into a greased baking dish
bring ¼ l milk with butter or margarine respectively to a boil
stir ¼ l milk with 1 heaped Tsp. flour and 1 pck. vanilla pudding and bring to a boil, add that to the boiling milk
separate eggs and beat the 5 egg yolk and 150 g sugar frothy, then add the cooled-off pudding
beat the 5 egg white and add to the batter
spread the batter on the curd cheese layer
bake at 175°C for approx. 60 minutes, then let it cool off slowly for approx. 60 minutes in the oven
Leek Bread
10 g grated cheese, 1 egg yolk
combine flour and salt in a bowl, press a depression into the flour
dissolve yeast in 1/8 l lukewarm water and pour into the depression, mix with some flour
cover the bowl and let the dough rest for about 15 minutes at a warm place
in the meantime clean the leek, cut into small rings and cook for 5 minutes in salted water, drain off and cover with a tablespoon of flour
melt margarine and add with the grated cheese to the leek
prepare a smooth dough with all ingredients, let it rest again for about 30 minutes
form the dough like a loaf, place on a baking sheet with baking paper, cover with whisked egg yolk and let it rest for another 15 minutes
bake at medium heat for approx. ½ hour
Cheesecake
juice of half a lemon, 100 g flour, 1 tsp. baking powder, 2 pck. vanilla sugar
beat margarine with eggs and sugar
mix in curd cheese and lemon juice
combine flour with baking powder and vanilla sugar and add to the mixture, fill the batter into a greased baking dish
preheat oven and bake cake for 45 Min. at 200°C and than another 15 Min. at 150°C, let cool off slowly in the oven with the door open
Noodle Salad
(6-8 servings)
For the dressing: salad mayonnaise (approx. ½ small glas), 150-200 g yogurt, approx. 6 Tsp. ketchup, juice of pickled gherkins, some milk, dill, salt, pepper
cook noodles in salted water, let cool
blanch peas and rinse with cold water, cube pepper, pickled gherkins and ham, mix with the corn in the noodles
combine all ingredients for the dressing, season with dill, salt and pepper and mix with the noodles (the dressing should be quite fluent, because it still soaks in)
Cutlet with Carrot-Nut-Crust
(4 servings)
4 Tsp. grated hazelnuts, 1 egg, 2 Tsp. oil
rins cutlets, swab dry with a paper towel, season with salt and pepper
peel carrots and grate finely, mix with nuts
turn cutlet in whisked egg first and then in the carrot-nut-mixture
fry in hot oil at medium heat from both sides for about 7 minutes, turn cautiously
serve with parsley potatoes or croquettes and brokkoli or carrots
Greek Easter Twist
400 ml lukewarm milk, 2 eggs, grated skin of a lemon,
1 eggyolk, 1 Tsp. milk, 2 Tsp. sesame seed, 5 hard-boiled red-coloured eggs
put flour in a bowl, press a depression in the middle
mix yeast with sugar and 200 ml milk, pour into the depression, cover and let it rest for about 15 minutes
mix the rest of the milk with the eggs and lemon skin, add to the flour and yeast and prepare a smooth dough, cover and let it rest at a warm place until it has enlarged evidently
knead dough again, divide into 5 portions (3 larger und 2 smaller ones), form into rolls
plait the 3 larger rolls, twist the remaining two
mix the eggyolk with some milk and spread that mixture on the plaited part, dent it alongside in the middle
place the twisted part in the depression, spread eggyolk-milk mixture on it and sprinkle all with sesame seed, place hard-boiled eggs in the twist
place yeast twist on a baking sheet with baking paper, let it rest for another hour, bake at 200°C for 45 minutes
Noodle Omelette
salt, mixed chopped herbs (fresh or frozen), 1-2 tomatoes,
50 g Gouda cheese in slices, 2 eggs, 100 ml milk,
pepper, 1 tsp. margarine
cook spaetzle in salted water, drain off
slice tomatoes and cut cheese in stripes of ½ cm
beat eggs with milk, salt and mix in herbs
melt margarine in a pan, poor in egg mixture, add noodles, spread tomato slices on top and season tomatoes with pepper
place cheese stripes like a grid on the noodle omelette, place lid on the pan and let egg mixture coagulate for about 10 to 15 minutes at low heat
Snow White Cake
3 eggs, 200 g flour, ½ pck. baking powder, 1/16 l milk,
2 Tsp. cocoa, 1 glas sour cherries
For the filling - 250 g curd cheese, 1 cup cream, 1 pck. cream starch, 2 Tsp. sugar,
1 pck. vanilla sugar, ¼ l cherry juice, 1 pck. red cake glaze
combine margarine, sugar, vanilla sugar, eggs, flour, baking powder and milk and mix until you get a smooth batter
place half of the batter into a greased baking dish
mix cocoa in the other half of the batter and put likewise into the dish
spread cherries across the batter and bake at 175°C for about 60 minutes in the preheated oven
whip cream with sugar and vanilla sugar, mix in curd cheese and cream starch and finally spread the mixture onto the cooled-off cake
prepare cake glaze with cherry juice and spread on the cake as final layer