| Cooking Archive 2005 |
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Ingredients: 200 g flour, 50 g sugar, 1 pck. vanilla sugar, 125 g ground almonds,
Ingredients: 4 fillets of pork (ŕ 150 g), 150 g mushrooms,
Ingredients: 400 g spaghetti, salt, 1 onion, 100 g bacon,
Ingredients: 300 g raspberries, 150 g yogurt (at least 3,5% fat content),
(by Daniela Peindl from Dietlingen)
Ingredients: For the gratin - 300 g macaroni, 1 Tsp. butter, 1 egg white,
Ingredients: 1 kg fresh sour cherries or two glasses (ŕ 720 ml), 8 eggs,
Ingredients: 750 g carrots, salt, pepper, 150 g spring onions,
Ingredients: For the dough - 50 g cornstarch, 175 g flour,
Ingredients: 3 eggs, 1 cup sugar, 1 cup flour, 1 stroken tsp. baking powder,
Ingredients: 1 cube yeast, 450 ml lukewarm water,
Ingredients: For the dough - 125 g margarine, 125 g sugar, 1 egg, 250 g flour,
Ingredients: 500 g redfish fillet, 150 g spring onions, 100 g mushrooms,
Chocolate Crescents
75 g grated chocolate, 1 egg, 200 g margarine, 75 g powder sugar
prepare a batter with margarine, sugar, vanilla sugar, flour, egg, almonds and grated chocolate, store cool for about half an hour and form small crescents
bake at 180-200°C for approx. 15 minutes, let the cookies cool off and dust with powder sugar
Fillet of Pork in fine Mushroom Sauce
(4 servings)
1 glas chantarelles (100 g), 100 g spring onions, margarine,
250 ml cream, 1 pck. fix product for pepper-cream-medaillons
remove fat and sinews from the pork fillet, rinse and dry
clean mushrooms and slice them, drain off chantarelles
cut spring onions in rings
put some margarine into two pans and heat up
put onions, mushrooms and chantarelles into one pan and fry
fry the pork fillet in the second pan for approx. 5 Min. per side, remove the fillet off the pan and place warm
pour 200 ml water into the pan, add cream, stir in the fix product for pepper-cream-medaillons and cook for 2 min. while stirring
add mushrooms, chantarelles and meat and heat it all up in the sauce
serve with pasta or potatoes
Spaghetti Carbonara
(4 servings)
1 Tsp. thyme leaves, 3 eggs, 150 g cream, pepper,
50 g freshly grated parmesan cheese, 1-2 Tsp. oil
cook spaghetti al dente, drain off
peel onion and chop finely, dice bacon
whisk eggs with cream, some salt and pepper, mix in cheese
fry bacon in some oil, add onion and sauté
add spaghetti and thyme, mix with bacon and onion
pour the egg-cheese-cream mixture on top, stir quickly, season with salt and pepper
Half-Frozen Raspberry Cream
(4 servings)
150 g sour cream, some sugar
wash and sort out raspberries or defrost respectively
mash raspberries a bit with a fork and mix with yogurt and sour cream, add some sugar according to your taste
freeze cream for two hours, stir every half an hour with a wire whisk
Pastizio (greek ground meat gratin)
(4-6 servings)
2 Tsp. grated Parmesan cheese
For the red sauce - 1 small onion, 1 Tsp. butter, 500 g ground meat, 1 tsp. salt,
1 pinch of white pepper, ½ cinnamon stick,
1/8 l dry white wine, 2 Tsp. tomato paste, 1/8 l stock (instant),
1 heaped Tsp. bread crumbs, 2 Tsp. grated Parmesan cheese
For the white sauce - 2 Tsp. butter, 3 Tsp. flour, 1 tsp. salt, 1 pinch of white pepper, 3 Tsp. grated Parmesan cheese, 1 egg yolk, 1 Tsp. cream
For sprinkle - 2 Tsp. bread crumbs, 2 grated Parmesan cheese,
1 Tsp. butter
cook macaroni and rinse with cold water; melt butter and turn macaroni in it
beat egg white, combine with cheese and then with the macaroni
grease large ovenproof dish with butter, spread with bread crumbs, place half of the macaroni into the dish
peel and chop onion and stir-fry in butter
add ground meat and stir until it gets crumbly, mix with salt, pepper, cinnamon, whine, tomato paste, stock and let it cook in the open pan until it´s a thick mixture; then remove cinnamon stick
mix bread crumbs and cheese into the sauce and place onto the macaroni, place the remaining macaroni on top; preheat oven up to 200°C
melt butter, mix with flour and fill up with 3/8 l water, add salt, pepper and let cook for 5 minutes, stir once in a while, mix cheese into the sauce
mix egg yolk with cream, and add 2 Tsp. hot sauce, remove from the stove, stir the egg yolk-cream into the sauce and pour immediately over the gratin
combine bread crumbs with cheese, sprinkle over the gratin, place tiny pieces of butter on top and bake gratin for 40 minutes
Cherry-Coconut-Cake
200 g butter or margarine, 500 g sugar, 2 pck. vanilla sugar,
175 g flour, 150 g cornstarch, 2 tsp. baking powder, 175 g grated coconut
drain off cherries or wash respectively and stone them
separate eggs, beat margarine or butter, 125 g sugar and vanilla sugar, add egg yolk gradually and mix in
combine 150 g flour, cornstarch and baking powder and mix in, spread the batter onto a greased baking sheet
combine cherries with the remaining flour and spread on the batter, bake at 175°C for 25 - 30 minutes
meanwhile beat egg white until stiff, gradually add the remaining sugar, also add grated coconut except for 20 g
spread the coconut-egg wite mixture on the cake, sprinkle with the remaining grated coconut
bake cake at the same temperature for another 25 minutes
Salmon with Carrots in White-Wine-Sauce
2-3 stems rosmary, a few stems thyme, 2 Tsp. butter or margarine,
1/8 l white wine or broth, 7-8 Tsp. cream, 3 Tsp. starch flour,
1 Tsp. lemon juice, 600 g salmon filet or 4 salmon steaks
peel carrots and cut into pieces, cover and cook them in 3/8 l salted water for approx. 5 minutes
drain carrots, reserve the carrot water and measure ¼ l of it
cut spring onions into thin rings, wash herbs and chop them
melt 1 Tsp. butter or margarine, sauté spring onions and carrots, add wine or broth respectively and carrot water, cook for about 5 minutes
add cream and herbs, bring the sauce to a boil, thicken the sauce, season with salt, pepper and lemon juice
wash salmon, dry it and cut into 8-12 pieces, season
melt 1 Tsp. butter or margarine, fry salmon for approx. 2-3 minutes per side
serve with green ribbon noodles
Cheese-Crumble Cake with Rhubarb
50 g ground almonds, ½ stroken tsp. baking powder, 1 egg yolk,
100 g sugar, 150 g butter or margarine
For the filling - 50 g cornstarch, ¼ l milk, 80 g sugar,
1 pck. vanilla sugar, 250 g curd cheese, 1 egg yolk,
2-3 Tsp. lemon juice, 2 egg white
For the covering - 300 g rhubarb - peeled and cut into pieces,
3 Tsp. sliced almonds
for the dough put starch, flour, ground almonds and baking powder into a bowl
add egg yolk, sugar and butter or margarine and mix at a low speed until the dough turns into crumbles
spread two thirds of the dough on the bottom of a greased baking dish and form a 3 cm high rim, press slightly
for the filling mix starch with a bit of cold milk
the remaining milk and the sugar bring to a boil, add the mixed starch and bring to a boil again
combine curd, egg yolk and lemon juice and mix into the hot milk-starch-mixure
beat egg white and add to the hot curd-mixture
spread curd-mixture onto the dough, spread rhubarb pieces on the dough
crumble remaining dough on top and spread with sliced almonds
bake at 200 - 225°C for 50 - 60 minutes
possibly spread the cooled-off cake with powder sugar
Hatch-out Cake in Grandma´s Way
6 Tsp. oil, 2 pck. vanilla sugar, 1 kg fruit (apples or plums),
sliced almonds, powder sugar
peel apples and cut into coarse pieces
beat eggs and sugar, add flour and baking powder bit by bit, finally beat in the oil
place the mixture into a greased baking form and spread the fruit so densely on the batter that no batter is to be seen anymore
finally spread vanilla sugar and almonds onto the cake and bake at medium heat for approx. 45 minutes (bake slowly, the batter must hatch-out and stay moist inside, let it rather stay a bit longer in the oven)
the cake is done when the batter between the fruit pieces turns golden-brown
dust some powder sugar onto the cooled-off cake
Bread Recipe (5-Minute-Bread)
500 g spelt- or whole wheat flour
(interchangeable with whole spelt, dark wheat flour or max. 250 g rye flour)
150 g any kind of grains e.g. sunflower, sesame, linseed or rolled oats,
1 tsp. salt, 2 Tsp. cider vinegar
dissolve yeast in lukewarm water
combine all remaining ingredients except for the cider vinegar, add yeast mixture and stir thoroughly
add cider vinegar and stir again
place the dough into a greased baking dish and put in the oven (do not preheat)
!! THE BREAD DOES NOT NEED TO STAND !!
bake at 200°C for 60 minutes or at 170°C hot air for 50 minutes, remove bread from baking dish and bake possibly for another 10 minutes
Apple Wine Cake
1 pck. vanilla sugar, 1 pck. baking powder
For the filling - 850 g apples, ¾ l apple wine, 250 g sugar, 1 pck. vanilla sugar,
2 pck. vanilla pudding, 2 beakers cream, some cocoa
knead a dough with all ingredients for the dough, spread the dough into a greased baking form and form a rim
peal apples and cut into small cubes, spread apples on the dough
bring apple wine with sugar, vanilla sugar and pudding powder to a boil according instructions, pour the hot mixture on the apples
bake at 175°C for approx. 90 minutes and let the cake cool off for at least half a day up to one day, then you can remove the cake from the baking form
beat two beakers of cream and spread the cream on the cake, sprinkle with some cocoa
Redfish in Greaseproof Paper
(4 servings)
150 g cherry tomatoes, ½ bundle thyme, juice of half a lemon,
salt, pepper, 70 g butter schmaltz, 8 pieces of greaseproof pater, meat thread
rinse off redfish fillet with cold water, cut in medium-sized pieces
clean spring onions and cut into thin rings
clean mushrooms, cut into quarters, cut cherry tomatoes in halfs, pull thyme leaves off the stem
mix all prepared ingredients, sprinkle with lemon juice and season with salt and pepper
spread water on 2 pieces of greaseproof paper for each serving, spread some butter schmaltz on the upper half of the paper
place fish-vegetable-mixture in the middle and spread the remaining butter schmaltz in flakes on top
screw greaseproof paper up to a roll, tie the ends together with meat thread and cut off the remaining paper
grill the packs at medium heat for approx. 20 - 25 minutes
serve with rice or mashed potatoes
tip: I usually don´t use greaseproof paper, I rather mix all ingredients in an ovenproof dish, cover it and let it grill in the oven