Cooking Instructions Old Fashioned Apple Cake
Dough:
- mix flour and baking powder in a bowl.
- make in the middle a molding and add sugar, vanilla sugar, salt and egg.
- place the chopped butter around the flour; then mix it first with a mixer and kneading hooks; afterwards use hands to knead it until it is smooth. Wrap the dough in aluminum foil and put it in the fridge for 1 hour.
Filling:
- Peel apples, cut in quarters, remove seeds, cut it in small pieces.
- mix apples, raisins, almonds and cinnamon.
- pre-heat oven to 200 degrees.
- Take dough and knead it again a little bit, then take 2/3 of the dough and roll it to a round plate (about 32 cm diameter)
- Place parchment paper into a form; add the dough and form a 2 inch high edge all around.
- Crumble the ladyfingers and place the crumbles on the dough.
- Add apples filling on top; roll remaining dough and place it on top of the filling or cut stripes and add them like a grid on top of the filling.
- With a fork press the edges of the dough to the form.
- Bake cake in the middle of the oven for 40 minutes.

Frosting
- Mix powdered sugar and lemon juice until you get a thick liquid.
- After the cake is done spread the frosting on the warm top.
Enjoy the cake with unsweetened whipped cream and a cup of coffee!

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Semolina can be used for cakes, desserts and main dishes. This recipe is great for a brunch or as a dessert. Try it out!
Ingredients (serves 4)
800 ml milk
1 package vanilla sugar Dr Oetker
4 tsp sugar, pinch of salt
2-3 tbsp raisins
140 g semolina flour - Find German semolina here
1-2 mangoes (fresh or Canned)
oil, butter to fry
powdered sugar

Cooking Instructions
- Bring milk with vanilla sugar, salt, sugar and raisins to a boil, then stir in semolina  and let it cook for 1 minute while stirring.
- Spread the mix on a baking tray – place a layer of parchment paper on it or rinse it with cold water so the semolina will not stick to the surface. Let it cool off or place it for 10 minutes into the fridge.
- Peel fresh mango and cut it into cubes; canned mango: let the fruit cubes drip in a strainer.
- Separate semolina with a spoon into pieces which can be easily fried in a skillet.
- Heat oil and butter together in a big skillet (Teflon)  and fry the semolina pieces first on one side, then turn them and fry the other side (each side about 4-5 minutes on medium heat).
- Serve them on a plate, place mango on top and dust it with powdered sugar.

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A different way to cook cabbage. Easy to make pasta dish with fried cabbage and cabanossi sausage.
Cabanossi is a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked. It is a European sausage and not so easy to find in the USA. I tried to find it in Eastern European deli stores, like russian or polish, and was lucky, I found them there. The American pepperoni is similar but spicy; Cabanossi isn’t.

Ingredients (serves 4)
1 red pepper, 1 cabbage (600g)
1 garlic clove
150 g  Cabanossi Sausage
7 tbsp olive oil
300 g ribbon pasta (Pappardelle)
salt, pepper, 1 tbsp paprika powder
30 g bread crumbs
3-4 tbsp chopped parsley

Cooking Instructions
- Cut pepper in quarters, remove seeds and cut in very small cubes; quarter cabbage, remove hard parts, cut in small stripes.
- Peel garlic and cut very fine: cut Cabanossi in half (vertical) and cut in thin slices.
- Heat 5 tbsp olive oil in a skillet and fry cabbage for 5 minutes; add pepper and Cabanossi, fry it for another 8 minutes, stir frequently.
- Boil pasta.
- Spice cabbage with salt, pepper and paprika powder; fry it 1 more minute.
- In a separate skillet heat 2 tbsp olive oil and roast bread crumbs until they show a golden color; chop parsley.
- When pasta is done strain them and mix them while hot with the cabbage, add salt an pepper if needed.
- Sprinkle bread crumbs and parsley on top.

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Oabatzter, Obatzda or Obazda, which means squeeze or mashed, is a popular snack together with some beer. Every beer garden in Bavaria serves this dish and now you can make it yourself and enjoy it with a bottle or glass of German beer.
The recipe got known in the 1920s when host Katharina Eisenreich started to serve the snack in her “Braeustueberl” (beer pub)  in Freising.
Since then the recipes is a typical Bavarian specialty.

Ingredients
1 ripe Camembert cheese ( 50% fat)
1 small onion kl. (chopped)
paprika powder Paprika
little bit of caraway seeds
15 – 30 g butter
1/4 cup light beer (lager)
optional: 1 boiled egg (chopped)

Cooking Instructions
- use warm butter and whisk it until foamy.
- chop cheese, onions and boiled egg very fine.
- spice with paprika, salt, pepper; add caraway seeds and beer.
- mix all ingredients thoroughly.
- serve it warm with a German pretzel or German buns (bread) – that’s all. It’s that easy.
You can serve the onions also aside, as shown on the photo.

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Cooking Instructions
- Cut cabbage in quarters, remove hard parts and cut it in 1 inch wide stripes.
- Heat butter, add speck, sugar and caraway seeds with cabbage and sautee it until transparent.
- Fill up with wine, broth and heavy cream, spice with salt and pepper.
- Peel potatoes and grate them, mix into soup, cover with a lid and let it simmer for 25 minutes.
- Cut bread into small cubes and fry it in a skillet in 1 tsp of butter until golden colored.
- Cut chives in small pieces and when soup is done sprinkle over soup on top of croutons.

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Important Message to all my Visitors and Readers

You might have heard about SOPA  (Stop Online Piracy Act) and PIPA (Protect Ip Act in the media, radio, online or elsewhere.

What is it in a nutshell?

PIPA would allow the government power to block American’s websites that specific corporations don’t like. This will also allow corporations and our government to censor entire websites and can even cut websites off from advertising payments and even donations! Just think about that! This means Twitter, Facebook and YouTube too!

This is going on right now

TOMORROW, Wednesday January 18th, many, many sites will “go dark” to show their protest against SOPA and PIPA (PROTECT IP Act).
This will probably not the only protest action. I hope not. Because these two US bills are threatening our freedom of expression and if it is going to happen, the future will look very dark.

Important Day
The test vote will be on January 24th.

What can you do?

*Email or write a handwritten letter to your senator, they need to hear from you TODAY
see here a list of the senators:

http://www.senate.gov/general/contact_information/senators_cfm.cfm

*Send your communication to the congress

http://www.contactingthecongress.org/

*Censor your website in protest
Place your protest on your website

*Tweet and share on Facebook – Stumble it, Digg it, make it know on all your lines

If you want more detailed information go to  SOPA Infographic.

Or: http://www.congress.org/soapbox/alert/60297511

This is fairly new to me and when I heard it from my friend today, I thought that this must be shared.
If you have more information leave a comment below.

No related posts.

Delicious side dish for goulash, roasted beef or any beef or pork dish. The perfect combination with dumplings or mashed potatoes.
Ingredients
1 red cabbage app 1.5 kg
1-2 onions medium size
2 tbsp sugar
50 g lard (or use ghee, or butter with some oil)
5 juniper berries, 1 clove, 1/2 Cinnamon stick, 1 bay leave
3 tbsp red wine vinegar
350 ml pear juice
250 g pears
salt, pepper

Cooking Instructions
- Remove outer cabbage leaves, cut red cabbage in quarters and remove hard parts; cut the cabbage in very fine stripes or grate it.
- Peel onions and chop them fine.
- Melt sugar in a pot until yellow golden, add lard or ghee, sautee onions until transparent.
- Add cabbage, place juniper berries, clove, cinnamon stick and bay leave in a muslin bag, and add it to the cabbage.
- Add the vinegar and the pear juice.
- Let it simmer covered on medium-low heat for 1 hour, stir frequently.
- Take off lid and let is boil until all liquid is gone.
- Peel pears and cut in small cubes, add to cabbage and let it boil foir anotehr 6-8 minutes.
- Spice with salt and pepper.

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Cooking Instruction
- Peel potatoes; boil them for 25-30 minutes until soft.
- Roast the almond leaves in a pan without any butter or oil.
- Chop the dried tomatoes coarsely.
- Clean and prepare Brussels sprouts and boil them in salt water for 8-10 minutes; remove hot water, place them for 2 seconds in cold water, let cool off, then chop them coarsely.
- Add milk, butter and chopped dried tomatoes in a pan and bring it to a boil.
- Puree potatoes  and add to the milk; whisk until smooth.
-  Add Brussels Sprouts and re-heat it, mix in Parmesan cheese, salt and pepper.
- Sprinkle almonds on top and serve it hot.

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Valentine's Heart Cake with raspberries

Valentine’s Day is coming soon! Get your baking forms out and try this delicious cake shaped as a heart. If you don’t have  a heart shaped baking form make a template out of paper and place it on the baked biscuit cake, then cut it out.

Ingredients
3 eggs
150 g sugar
1 pinch salt
100 g flour
1 Tbsp baking powder
6 sheets gelatine – Find them here
400 g frozen raspberries
200 g creme fraîche
400 ml heavy cream
1 package cake glaze Dr. Oetker, red – Find it here
100 g roasted almond slices

Baking Instructions
- Pre-heat oven to 175 degrees C or
- Grease the bottom of a baking form (round or heart shaped).
- Separate eggs, beat the egg white until firm.
- Mix egg yolks with 90 g sugar and the salt; beat until foamy using the double boiler method.
- Carefully mix in the firm egg white. Mix baking powder with flour and powder it over the egg mix and mix it carefully.
- Fill the dough into the form and bake it for 30 minutes.
- Let the biscuit cake cool off for 5 minutes then take it out of the form and place it on a baking grid, let it cool off completely, then cut it horizontal in 2 halves.

Filling
- Soak gelatine, defrost berries.
- Mix 200 g of the berries with 60 g sugar (puree them) and press it through a sieve.
- Add creme fraiche and mix it.
- Press all water out of the gelatine and mix it with the berries; beat cream until firm; before the berry cream gets firm add the whipped cream and mix it.
- Spread half of the cream on the lower heart piece; place second part on top and spread remaining cream over it.
- Add remaining raspberries on top and keep an edge of 1 inch (2cm).
- Make the cake glaze per instructions and pour it over the berries.

- Beat remaining heavy cream until firm and spread 2 third of it it around the outer edges of the cake where you would place the almond slices.edges.
- Fill  remaining cream into a frosting bag and squeeze little frames in the 2cm wide edge around the raspberries.
- Decorate the edges with almond slices.

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Herring salad is made with Bismarck herring

New Years Day is the perfect day for a herring dish because as New Years parties come along with drinking, the next day is a hang over day. Now they need a “Katerfruehstueck” which means in English “hangover breakfast”. A herring salad which is sour and zesty is just right for such a breakfast.
Happy New Year!!

Ingredients
2 tbsp apple juice
sour cream, natural yoghurt
salt, fresh pepper, 1 pinch sugar
1/2 bundle dill
2 onions
2-3 pickles
2 medium sized apples
8 herrings each one 50g  – Bismarck herring – get it here

Cooking Instructions
- Boil eggs, keep them for some seconds in cold water and peel them.
- Let the pickles drip but keep the pickles water.
- Mix mustard, yoghurt, sour cream, 4 tbsp pickles water and apple juice.
- Spice with salt, sugar and pepper; cut dill fine and add it.
- Cut onions in rings; cut apples in small pieces.
- Cut herring in smaller pieces and eggs in small quarters.
- Mix onions, pickles, apples, herring and eggs carefully (it should not get mushy).
- Cover the bowl and let salad in the fridge for at least 1 hour (preferably up to one day; make it the evening before and it will be just right for the party, or the day before for New years Day).
- Before your serve the salad try it and spice it again if necessary.

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German Goulash Soup

Goulash soup is a traditional soup for New years Eve, the night where people everywhere are celebrating the last hours of the old year. In Germany this evening is called “Silvesterabend”, and everyone throws a party with firework and a “midnight soup”.  The tradition is to serve a soup shortly after midnight, and in many cases it will be a hot “Gulaschsuppe”.
The Goulash soup is a very popular soup in Germany throughout the year. You can get it as a snack or as fast food from the booths or take away, and in the most restaurants. Mostly you would eat it with a German bun, a Broetchen. French baguette with butter is the alternative if you cannot get the German bread.

Ingredients
1,5 kg stew meat (pork and beef mix or just beef)
1 kg potatoes
2 small cans kidney beans (optional)
4-6 tbsp tomato puree (from can or tube)
6 red onions
2 red pepper, 2-3 garlic gloves
1 bundle soup greenery (celery, leek, carrots)
4 l beef broth
2 cups red wine
some butter or ghee
Spices: salt, black pepper, sweet and mild paprika powder (at least 2-3 tbsp), caraway seeds (optional), Worcester sauce (optional)
1-2 bay leaves
1-2 tbsp tomato ketchup
heavy cream (1-4 tbsp) (optional)
flour (1-2 tsp)

Cooking Instructions Goulash Soup
- Cut the meat in small pieces; chop onions and garlic gloves; wash and chop the soup greenery in smaller pieces.
- In a big pot melt butter or ghee, add the onions and garlic, fry them briefly, then add meat and after 1 minute the soup greenery, all on high heat until the pores of the meat are closed.
- Powder flour over it; add the tomato puree, and red wine plus the beef broth.
- Let it boil on low heat for 1-2 hours or even longer depending on the meat quality (the meat has to be very tender and soft).
- Peel potatoes and cut them in small cubes; red pepper as well.
- Add potatoes, pepper, and bay leave 15 minutes before the soup is done.
- Wash kidney beans and add them to the soup (5 minutes before it is done).
- Add spices; if the soup is too thick add more broth; if the soup is too thin add more tomato puree;
- Optional: add heavy cream at the end.
- Remove the bay leaves.

Serve with baguette bread – Happy new Year – 2012!!

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Schaeufele with potato salad as served in the Black Forest

In Germany we celebrate with friends and family on Dec 24th evening – that’s the Christmas eve and all children are waiting for that special evening all year long. The “Christkind” will fly in and bring the gifts, lay them nicely under the Christmas tree and after the dinner, here are the gifts!
So what do we eat?

Typical Christmas Evening Dish in the South
- Potato Salad
- Wiener Sausages or “Schaeufele”, a special dish using smoked pork shoulder
Schaeufele is similar to Kassler but cooking styles vary from region to region. Where I grew up, near the Black Forest, you would first cook the meat like making a broth, then serve it sliced with potato salad, bread and mustard, and use the broth for a soup. It is delicious. I could not find this meat as Schaeufele here in the USA. It must be smoked because that gives the broth a very special taste. If you cannot find it use Kassler instead.

Ingredients
2 kg pork shoulder point, cured and smoked with bones
1/2 l white wine dry  1 onion 2 cloves 1 thyme branch 1 tbsp white pepper corns
1 1/2 kg potatoes
salt, 2.5 tbsp vinegar, oil, fresh grated pepper

Cooking Instructions
- Mix wine with 1.5 l water in a big pot; peel onion, stick the bay leave with the cloves into the onion, and bring to a boil.
- Place the meat in the water, reduce temperature and let it simmer for about 2 hours.
- For the potato salad boil potatoes, peel them and let cool off. Cut them in thin slices and mix them with 1/4 l of the Schaeufele broth; add vinegar and oil, salt and pepper.
- The meat is done when it comes of easily from the bone. Before the meat is done spice the broth with salt and pepper.
- Slice the meat and place it on a warm plate; drip some of the broth over it and serve it with the potato salad and lettuce.
Enjoy it with a dry white wine (Riesling or Mueller Thurgau).

Picture credit http://www.badische-zeitung.de/dinner-for-one-x2x/kartoffelsalat-badischer-geht-s-fast-nicht–38687050.html

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