Tipp No. 145: “Zucchini Ribbon Salad with Lemon and Parmesan Cheese” (Summer Recipe)

Food, Tipps
Barbecue Season! Do you like to try a new summer salad recipe?

Ingredients

  • 5 small zucchini, trimmed and peeled into ribbons
  • salt
  • fresh ground black pepper to taste
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 cup shaved Parmesan cheese
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon finely chopped fresh mint

Instructions (Prep Time: 15 min)

1. Toss the zucchini ribbons, salt and pepper, olive oil and lemon juice together in a large bowl. Taste for seasoning. Once coated arrange them on a serving platter.
2. Top the zucchini ribbons with Parmesan cheese shavings, mint and pine nuts. Serve immediately.

Tipp No. 143: Bavarian Beer Garden Sausage Salad (Recipe)

Food, Reisen, Tipps, Travel

Bavarian Wurstsalat is a traditional summer dish or to be more precisely for beer garden season but also barbecues at home. Like of potato salad, there are more than 1001 variants of Wurstsalat available. Common denominators are sliced sausages, cheese and pickles. 

INGREDIENTS

(4 servings, time for prep: 10 min.)

  • 4 cups ring bologna, finely sliced, 300g
  • 2 cups Emmental cheese, finely sliced, 200g
  • 1 cup pickles, finely sliced, 100g
  • 3 tbsp vinegar
  • 1-2 tbsp sunflower oil
  • 3 tbsp water
  • 4 tbsp brine from the pickles
  • Salt, to taste
  • Pepper, to taste
  • parsely
  • 2-3 Onions in rings for decoration
  • Optional: 4 diced hard boiled eggs
  • Optional: 8 planed garden radish …or radish for decoration (instead of radish you can add chive too)
  • Optional: diced red and yellow pepper
  • Rye-Bread and / or soft pretzels with butter (optional: spread chive over the buttered side of the bread / soft pretzel)

Note: There are sausage salad variants without any cheese too.

INSTRUCTIONS

  1. Combine sliced ring bologna, Emmental cheese, and pickles in a big bowl.
  2. In a small bowl combine vinegar, sunflower oil, water, and brine from the pickles. Add to the big bowl.
  3. Combine everything and season with salt and pepper to taste.
  4. Cover the salad with plastic wrap and let it rest in the fridge for about 3 hours.
  5. Garnish with parsley and onions rings (optional) and serve with rustic bread.
  6. Enjoy some beer garden feeling, Prost!

Tipp No. 40: “Palatine Steamed Yeast Dumplings” (Pfälzer Dampfnudeln) – German Recipe

Food, Insights, Reisen, Tipps, Travel

dampfnudel

Triggered by a recent conversation about “Dampfnudeln” and the method of their preparation, I wrote this post in memoriam of my grandma. “Dampfnudeln” is namely one of her signature dishes…

To begin with, steamed yeast dumplings are a traditional dish from Southern Germany (like Palatinate = Pfalz, where my Dad comes from) and Austria but they are also very popular in the Czech Republic, and in Poland.

DUMPLING FAMILY RELATIONSHIPS

Please, note: the steamed yeast dumplings are no “Germknödel” or “Buchteln”, as often asserted abroad. These “relatives” need different recipes including other upgrades & methods of preparation.

Of course, there is a wide range of local “Dampfnudel” (= steamed noodle, literally translated) variations.

In the Pfalz (Southern Germany) e.g. the dumplings don`t possess any filling. They are served with a delicious wine foam créme sauce instead of with conventional vanilla sauce.  And the Palatines don`t serve a poppy seed dumpling topping either. The beautiful “Pfalz” (Palatine, see photo below) is namely one of Germany`s historical wine-growing districts.

Pfalz

“Dampfnudeln” can be served as a dessert but in our family (including the Northern Germany branch, I belong to), it is served as a main course or even as a side dish together with Palatine potato soup ( also called  “Grumbeersupp”) – a fantastic combination, I swear.

grumbeersupp

“DAMPFNUDEL” RECIPE

Servings:  9 dumplings

Ingredients:

The Dough
500 g flour (or gluten-free flour mix)
75 g sugar
2 tbsp psyllium husk powder
50 g butter

Yeast Mixture:
1 cup plant-based milk lukewarm (250 ml)
40 g fresh yeast
1/2 tbsp sugar

For the Pan
3/4-1 cup water
3 tbsp oil
1/3 tsp sea salt

Optional Ingredients
150-200 plum jam (or jam of choice or no filling at all);
2 tbsp poppy seed/sugar mix: 1 tbsp ground poppy seeds and 1 tbsp sugar;
vanilla sauce (see recipe below);
or “wine foam creme sauce” (see recipe below)
or fruit sauce of different berries

Instructions

In a bowl, combine lukewarm plant-based milk (should not exceed 105 degrees F/40 degrees C), yeast, and 1/2 tbsp sugar. Let sit for 10 minutes to proof the yeast. If it get’s frothy your yeast is fine. If not, your yeast is most likely old and cannot be used.

In a big bowl, combine all dry “dough ingredients” (flour, psyllium husk powder, sugar) and mix with a whisk. Once the yeast has proofed add the yeast mixture.

Add the soft butter as well and knead the dough with your hands. It might appear too wet at first (depends on which flour mixture you used) but the dough consistency will be fine after a few minutes and should look like this:

dough-for-vegan-gluten-free-steamed-yeast-dumplings-beforeIf the dough is too dry though, add a little bit more plant-based milk. If it appears too wet, add more flour. Put cling foil or a kitchen towel on top of the bowl (you don’t want the dough to dry out) and let it rise for about 30-60 minutes at a warm place. Please, avoid any draft.  After that, it should have risen quite a bit:

dough-for-vegan-gluten-free-steamed-yeast-dumplings-after

DO NOT SHOCK YOUR SENSITIVE DUMPLINGS

Divide the dough into 9-10 parts (90-100 grams each) and fill each dough ball with plum jam (or jam/jelly of choice …or with “anything” but love).
Seal the filling and roll between your palms to form a ball. Put all dough balls on a floured plate and let them rise again for about 20 minutes (preferably covered with a towel). Once more: It is very important not to shock the dough by a drop of temperature.

STAY STRONG AND DO NOT LIFT THE LID!

Once the time is up, heat a pan over medium heat, add oil, water, and salt and bring to a boil. Add about 5 dough balls (if you have a big pan you can add more) and put a lid on top of the pan/skillet). Steam for about 25 minutes and do NOT lift the lid, otherwise the dumplings will collapse. I know it`s tough to resist the temptation to have a quick look at the dumplings but you`ve to stay strong! …A transparent glass lid might be a solution to calm your impatience.

LISTEN TO YOUR DUMPLINGS

Usually, you can trust your ears. You will hear when the water has evaporated and the crispy, golden-brown and salty crust (my favorite part of the dumpling) begins to form.

PREVENTION OF DUMPLING CELLULITIS

Another tipp: Lift and remove the lid quickly (if the Dampfnudeln are ready) to avoid that condense water (from down-/inside of the lid) drips on the dumplings. Otherwise the water might damage the smooth skin of the dumplings (cellulitis alike). Dampfnudeln are very sensitive!

dampfnudeln3

Enjoy warm with vanilla sauce and poppy seed sugar…or give the Palatine variant (wine foam créme sauce recipe, see below) a try.

Recipe Notes:

For a gluten-free flour mixture, you can use:
300 grams rice flour (equal amounts of brown rice flour and white rice flour)
200 grams starch (equal amounts of cornstarch and tapioca starch/flour)

You can use 2 1/4 tsp of dry instant yeast instead of fresh yeast

The steamed yeast dumplings taste best when you serve them immediately. You can store leftovers in the fridge (covered). They will become a little bit dry with a paper-like skin the next day but you can simply steam them again for 3-4 minutes with a tiny bit of water and they will be soft again. The leftover dumpling are delicious for breakfast too. You can dip them e.g. in hot chocolate or Café au lait.

Recipe of Vanilla Sauce:

1 cup plant-based milk
3-4 tsp cornstarch
3 tbsp sugar
1 vanilla bean

Bring all ingredients in a saucepan to a boil and let simmer for a few minutes.

Recipe of The Palatine Wine Foam Créme Sauce:

1 egg
2 egg yolks
water
50 – 60 g powdered sugar (dependent on the wine of your choice)
1/8 l White wine (semidry)

Put water in a pot (about 1 cm high water line) and boil it, then let the water cool down to medium heat. Put a bowl on top of the water pot and mix egg, egg yolks, powdered sugar and white wine with a whire wisk (or blender) until a thick foam is created (like preparing Zabaione). As soon as rills appear in the course of frothing, the céme will be ready.

APPRECIATE YOURSELF AND YOUR GUESTS

By the way, to use cheap/low-quality wine for cooking is very much out of favour in Germany. In most cases, we use the same wine for cooking, which is served for drinking.

And here is finally a picture of the “Pfälzer Dampfnudel” (no filling and no topping but with the special wine foam créme sauce)…

dampfnudel pfalz

“GUTEN APPETITE!” and “ZUM WOHL!”

And please, don´t forget to share not only the dumplings but also the rest of the  white wine with your family & guests.

Tipp No. 95: “Taste Iceland – Caramelised Potatoes” (Recipe)

Food, Reisen, Tipps, Travel
Bildergebnis für Icelandic caramelized potatoes

Potatoes? Great to have something in common with the Icelandic people. An alternative method of preparation will certainly enrich our (German) cuisine.

Often simple dishes without any shindig are the best in my view. Therefore, let`s try Iceland-style potatoes that have been highly recommended by one of my colleagues who is visiting Iceland frequently.

He confirmed that they are an absolutely delicious side-dish, which compliment any roast meal. Traditionally, the potatoes are considered a particularly delightful addition to a shoulder of lamb and purple cabbage.

Ingredients

  • 3 medium-sized potatoes
  • 5 tablespoons sugar
  • 3 tablespoons butter

Directions:

  1. Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.
  2. Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you’re making mashed potatoes.
  3. Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.
  4. Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.
  5. When this mixture reaches a rich golden colour, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.

“Góð matarlyst!” (Enjoy your meal!)

Bildergebnis für Icelandic caramelized potatoes