Optional: 4 packages field salad (Rapunzel lettuce) like the people of Palatine like it
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, just until tender, 12-15 minutes. Add celery and onion; continue cooking until vegetables are tender, about 5 minutes longer. Drain; set aside.
Meanwhile, in a small saucepan, whisk together next six ingredients. Bring to a boil; cook until thickened, about 2 minutes.
When cool enough to handle, slice potatoes; return to large saucepan with celery and onions. Add vinegar mixture, tossing to combine. Add bacon. Simmer mixture until heated through, 10-12 minutes.
Optional: Add cleaned field salad (mix it with warm potato salad)
I’ve mentioned before that, while I love all types and varieties of cuisines, Italian is my favorite. Hands down. I think I owe that to the DiBuduo family, who is basically my second family. We lived across the street from the DiBuduos for the entirety of my growing up. Their daughter was my best friend, […]
Ingredients: 4 lbs Chuck Roast, cut into pieces ½ cup oil 3 lbs white onions (the kind that make you cry), peeled and cut into bite sized chunks 6 cloves of fresh garlic, finely diced 1 ½ lbs Yukon Gold (or similar) potatoes peeled, cut into bite-sized pieces 1 bottle (750ml) Merlot red wine 1 tube (200g) Hengstenberg Oro di Parma Tomato Paste 2 quarts beef stock 1 Tbl Hungarian paprika – hot 2 Tbl Hungarian paprika – mild 1 Tbl Hungarian Rotes Gold 2 bay leaves 2 Tbl caraway seeds, toasted for 2-3 minutes (the caraway seeds are optional or you may reduce the amount) 2 Tbl fresh curly parsley, finely chopped Salt to taste (optional) Sugar to taste (optional)
Green, red, or yellow pepper strips (add them to the pot after sautéing the onions)
Celery and/or carrots (add them to the pot after sautéing the onions)
½ cup heavy whipping cream at the end of the cooking process
Leave out the potatoes and serve over your favorite egg noodles or Spätzle
Cut a 4 lb chuck roast into bite sized cubes (cut out any thick gristle and any large pieces of fat and set aside).
In a large pot heat the olive oil. Add meat in small batches and brown the meat. Don’t add too much meat at once to the pot; you need to keep the oil hot.
Once meat is browned on all sides, remove it from the pot. Once all the lean pieces are browned, drop the fatty pieces into the oil and sauté to release the flavor. Once browned, these fatty pieces should be discarded or they can be used to flavor a soup stock at a later date. Do NOT add the fatty pieces to the Gulasch.
In the pan drippings add all the cut up onions and the garlic. Brown the onions over med-high heat, until the onions become soft and caramelized (golden brown).
Add the red wine and stir to loosen any meat bits that might be stuck to the pan. Add the potatoes to the onions and wine in the pot.
Return the browned meat to the pot. Add all the other ingredients. Cook over medium heat, stirring from time to time, until the liquid reduces into a sauce which is thick enough to coat the back of a spoon. It is rarely necessary to thicken the sauce.
Recommendation: This dish tastes even better on the second day.
2 – 3 large mangoes, peeled, sliced (preferably: “Flight Mangos”, very ripe ons)
1/2 cup (3 1/2 ounces) granulated sugar
1/2 teaspoon salt
2 large eggs
3/4 cup coconut milk
1 teaspoon vanilla extract
1 1/4 cups (6 1/4 ounces) all-purpose flour
1/4 cup shredded sweetened coconut, chopped
1 1/4 teaspoons baking powder
1/3 teaspoon ginger (optional)
1.Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.
2. In large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk, and vanilla (optional: add ginger). In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.
3. Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.
1-2 tbsp rapeseed oil 2 large onions, finely chopped 4 garlic cloves, chopped 2 tsp turmeric 2 tsp cumin ½ tsp cinnamon 2 red chillies, deseeded and sliced 500g carton tomato passata 1.7 l reduced-salt vegetable bouillon 175 dried green lentils 2 carrots, chopped into small pieces 1 sweet potato, peeled and diced 5 celery sticks, chopped into small pieces 2/3 small pack coriander, few sprigs reserved, the rest chopped 1 lemon, cut into 4 wedges, to serve
Prep: 15min, cooking: 40 min
1. Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.
2. Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.
2–3 tbsp palm sugar (available from Asian grocers) or light brown sugar
400g tin coconut milk (full fat is better)
3 limes, juice only
5 vine-ripened tomatoes, chopped and blended
700g / 1lb 9oz skinless salmon fillet (= my personal preference although it is no typical Indian fish), cut into 2cm / ¾ in-wide finger-length pieces ….or chose another meaty fish like cod, pollock, haddock or coley
3 tbsp grated creamed coconut, to garnish
handful fresh coriander, chopped, to garnish
freshly steamed basmati rice, to serve (optional)
What to do
Preparation: < 30 min; Cooking: 10 -30 min.
Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 min., or until soft and starting to turn golden.
Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 min., or until slightly reduced.
Add the salmon and gently poach for 5–6 min.
Serve with steamed basmati rice if desired, garnished with coconut cream and fresh coriander.
1 medium onion 250 g ground beef 1 tsp ground saffron dissolved into 1/4 cup hot water 1 tsp butter 2 tsp oil 2 tsp tomato sauce 1 tsp turmeric 1 tsp pepper salt
Place the ground beef in a large bowl. Grate the onion using a blender or grate and add to the bowl with salt pepper and turmeric. Add half of the saffron to the bowl and mix them well with your hand until it starts to look like a paste and stick to your fingers. Now start to make cherry sized meatballs and place them in a non-stick pan. Add vegetable oil and the butter to the pan and saute the meatballs over medium-low heat until lightly brown. Then add the rest of the saffron, lower the heat to minimum, cover the lid and let it cook for 10 minutes. Add the tomato sauce and gently stir for 4-5 minutes. Set aside
Today, I learnt that the Norwegians have another recipe with us in common. Deep-fried Fattigmann cookies are well-known in my family but we call them Cameroonians (Kameruner) or East Prussian Räderkuchen. I have no clue why we call them Cameroonians but of course I know that Cameroon was a German colony for a short period of time (1884-1911). To confuse you even more, Faworki (Poland) seem to be be something similar.
However, Fattigmanns, Faworki, Räderkuchen or Cameroonians are a typical, simple but delicious winter bakery.
Fattigmann (Poor Man Cookies)
(Makes around 30 fattigmann)
6 egg yolks
6 tablespoons (72 g) sugar
½ cup (120 ml) heavy cream
2 tablespoons cognac or brandy (I used a good quality whiskey as that’s what I had on hand and it worked great)
2 ½ cups (300 g) flour, approximately
1 teaspoon ground cardamom
16 ounces (500 g) lard or vegetable oil
Cinnamon and powdered sugar for sprinkling
*You will need to prepare the dough a day in advance, so it can rest in the refrigerator overnight. At a minimum, make the dough at least a couple of hours ahead of time.
Whisk the egg yolks and sugar together until light and fluffy and add in the cognac.
Whip the heavy cream until firm and fold it into the egg mixture.
Add the flour and cardamom and blend well. Sprinkle a little flour over the dough, cover and place in the refrigerator overnight.
When ready to cook, heat the lard or vegetable oil in a large saucepan.
Roll out the dough very thinly on a lightly-floured surface. Using a pastry wheel (or a dull knife), cut the dough into diamond shapes and place a small slit in the middle of each diamond. Lifting one up at a time, pull one end of the diamond through the slit to make a knot-shape.
Check to see if the lard or vegetable oil is hot enough (it will begin to bubble when a drop of dough is placed inside). Place the fattigmann, a few at a time, in the hot lard/oil and cook until golden brown, turning once. Remove and drain on paper towels.
Sprinkle the fattigmann with a mixture of powered sugar and cinnamon (3:1 ratio, or to your liking).
Store in airtight containers or place in the freezer.
Tipp: I know people who prefer the puff hand-warm. They put the Fattigmann into the microwave to warm it up.
1 kg (2.2 lb) beef (slow cooking beef, i.e. chuck roast or brisket)
18 oz good ale (a typical bottle of beer is 12oz, so you will use around 1 1/2 bottles)
Salt & pepper
2 cup (240g) fine rye flour
2 cup (280g) flour (if using all purpose, then you will need to sift it first)
10 Tb water
hard goat cheese (optional)
Chop the parsnip, onion and carrot finely.
In a large, heavy-bottomed pot, heat the oil over medium heat and add the chopped vegetables.
Sauté the vegetables until softened and golden, about 10 minutes.
Remove from the pot and set aside.
Turn up the heat and add 1 Tb of butter and 1 Tb of oil to the pot.
Pat the meat dry and cut the meat into four equal pieces.
Place the beef in the pot and sear all sides until browned.
Add the vegetables back into the pot and gently pour the ale over everything.
Add 1 Tb of salt and give it a nice stir.
Turn the heat to low, cover with a lid and let it simmer for around 3-4 hours (checking once every hour or so to turn the meat).
In the meantime, prepare your noodles.
In a bowl, blend the fine rye flour and white flour (tipo 00 is a good choice) together.
Pour out onto a clean surface. Make a well in the middle of the flour with your fingers and crack both eggs inside. Add 5 Tb of the water. With a fork, begin to whisk the eggs gradually adding a little flour from the sides of the well from time to time until it makes sense to stop using the fork and dive in with your hands.
Add the remaining water as you go along if the dough is too dry (you might find you need more or less liquid depending on the size of your eggs, the humidity, etc.). Begin kneading the dough by hand until it is firm, but smooth and elastic. It should take you about 10 minutes.
Let the dough rest, covered with a cloth, for at least 30 minutes.
Divide the dough into 4 pieces.
Flatten the first dough, just thin enough to fit through the first setting on a pasta machine. You will want to make your way through each setting a couple of times (folding the dough in half per setting) until you make your way to the third to last setting (#3 if using a 1-7 setting machine). You’ll notice the dough getting quite a bit longer as you proceed. And you will probably only need to put the pasta through one or two times on the final settings. Keep some flour on hand to lightly sprinkle across the dough if it begins to get a little sticky as you pass it through the machine. Repeat with the remaining pieces of dough.
Cut each rolled-out dough in half.
Sprinkle a little flour over each one.
Take one section of dough at a time and begin to roll it from the shorter side over. You should end up with a 5/6 inch wide scroll.
Take a sharp knife and cut 2/3 inch strands.
Unravel each strand and repeat with the remaining dough. Cover.
Back to the meat
After 3-4 hours, check the tenderness of the meat. It’s ready when it easily pulls away with a fork.
Take out all the meat pieces and shred them coarsely with two forks.
Return the meat back to the pot and bring everything to a boil, uncovered, to allow most (but not all) of the liquid to evaporate. You will want enough liquid to make a nice sauce – not too thick, but not too thin.
Back to the Pasta
Place a large pot of water on the stove over high heat. Add a tablespoon of salt and toss in your homemade pasta.
Cook until al dente, about 1 minute.
Drain the pasta.
Toss it in the pot with the beer-braised beef and mix well. Serve immediately.
Note: This dish goes well with grated hard goat’s cheese.