Easter Lamb Cake

Apr 052012
 

Easter lamb cake

Are you looking for a traditional German cake for Easter? The Easter lamb cake is very traditional. You would need a lamb form which you can get at amazon.com
Ingredients
125 g Butter
100 g honey
2 eggs
1 point of  a knife vanilla
125 g ground hazelnuts
200 g flour
½ package Dr./ Oetker baking powder
125 ml milk
1 tbsp baking rum (optional)

Baking Instructions
- Beat butter, honey and eggs until foamy, add vanilla and grated hazelnuts, flour with baking powder, milk and rum.
- Take baking form apart; butter the form with a baking brush very thoroughly (use butter or oil); put it back together and layer it with bread crumbs.
- Fill in the dough but don’t fill it completely otherwise it will overflow in the baking process.
- Bake on lowest level for 1 hour at 175 degrees C or  347 F; put a sheet of aluminum foil on top after 30 minutes.

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Tortellini-Vegetable Gratin

Apr 032012
 

tortellini recipe

Tortellini are not really German, but the way to cook them in this recipe is for sure German. It is one of my favorite gratins. You can vary the dish with different vegetable like carrots, peas, cauliflower, or aubergine. Vary it with different cheese too. Serve with green lettuce or just plain.
Ingredients (serves 3-4)
1 medium size onion
1/2 green pepper, 1/2 orange pepper (or red)
some broccoli
1 small zucchini
olive oil, salt, fresh ground black pepper
12 oz or 340 g dried tortellini
1 egg
1 cup grated cheese (Gouda, pepper jack, cheddar or your favorite cheese)
about 1/2 cup heavy cream

Cooking Instructions
- bring water with some salt to a boil and cook tortellini per instructions.
- cut onions and pepper in small cubes, cut zucchini in half and slice it.
- wash broccoli and cut of the upper parts.
- in a skillet heat olive oil, then add onions until transparent.
- add chopped pepper, zucchini, broccoli and saute it for about 5-10 minutes (not too long as the vegetable should not get too soft).
- spice vegetable with salt and pepper.
- place the vegetable mix into an oven proof form, when tortellini are done ad them to the mix and stir gently.
- beat the egg and mix it with heavy cream and 2/3 of the cheese, spice with salt and pepper.
- pour it over the vegetable-tortellini mix and on top add remaining grated cheese (if not enough grate some more).
- bake it in the pre-heated oven on 400 F for about 20-25 minutes until the cheese is slightly getting golden-brown.

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Strawberry Dessert with Mango Sauce

Mar 272012
 

German strawberry dessert

Are you looking for an extravagant dessert? This one is not just extravagant, it has an exotic touch and will melt on your tongue.
In Germany strawberries are used in many cakes and dessert recipes. As the strawberry season is coming up – in California we have them already since weeks in the shelves – I thought this delicious dessert recipe will be something you could even make for Easter. Happy Cooking!
Ingredients
300g fresh or frozen strawberries
6 sheets white gelatine
150 ml Lemon lemonade
1 can Mango (425 ml) or fresh
1 Dr. Oetker Vanilla sugar
1 tbsp lemon juice
100 g heavy cream
1 tbsp ground pistachios
1 tbsp powdered sugar

Cooking Instructions
- De-frost strawberries (room temperature) or wash, remove green part from fresh strawberries, then cut them in halves.
- Soak gelatine in cold water.
- Mix strawberries with lemonade and sugar, then puree it.
- Press gelatine gently and on low heat melt it, then add 2-3 tbsp strawberry puree and mix it. Then add entire puree.
- Rinse 4 small forms or cups with cold water and fill them with the puree. Cover them and let them in the fridge for 4 hours so the puree gets firm.
- Let canned mango pieces drip in a sieve, then puree them. Peel fresh mango  and cut in smaller pieces.
- Add vanilla sugar and lemon juice as desired.
- Whip heavy cream until firm and fill it into a frosting bag with a star beak.
- Dip the filled forms briskly in hot water and topple it on a plate.
- Pour the mango sauce around it and squirt some whipped cream aside.
- Sprinkle with ground pistachios and powdered sugar.

 

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Curry Ketchup and Currywurst

Mar 152012
 

currywurst with curry ketchup
Currywurst (curry sausage) is very popular in Germany and it started when a German lady named Herta Heuwer served it on September 4, 1949 at her street booth in Berlin, corner Kant/Kaiser Friedrich Strasse in Charlottenburg.  It was not the sausages that made her famous, it was her special curry ketchup. In 1959 the given name “Chillup” was under copyright and Herta opened her first store which was open day and night and employed up to 19 ladies serving Currywurst. Kraft tried to buy the recipe from her but Herta won’t give it to them. Since 2003 at the same location you can find a plaque honoring her.
The curry ketchup comes with Bratwurst that is sliced in 1 inch thick pieces; serve it of course with French fries.

Curry Ketchup 1

Ingredients
250 g tomato paste concentrate)
125 ml water
125 g sugar
30 g Curry powder
½ cup pickles liquid
1 pinch salt and pepper

Cooking Instructions

- Heat water and dissolve sugar; add tomato concentrate and all other ingredients and bring it to a brisk boil
- Fill the warm ketchup in jars like empty jam jars) and keep it in the fridge. Can be kept for about 4 weeks.
Curry Ketchup 2
Ingredients
3 tbsp curry powder
1 tbsp oil
1 tbsp (or less) Cayenne pepper or chili powder, depending how spicy it should be
100 ml Coke
100 ml orange juice
350 ml pure tomato ketchup preferably home made like the one above
Cooking Instructions
- mix curry powder with the oil in a pan and heat it but watch out that it won’t become too hot, the curry powder will become bitter.
- add cayenne pepper or chili powder, mix it well, then add coke very slowly so it won’t overflow.
- let the sauce simmer for while until it is thick, then add orange juice.
- while stiring continuously let it simmer for some moire minutes, then add the tomato ketchup and mix it very well.
- let it cook for another 2-3 minutes.
- spice with salt, pepper and maybe some more curry powder.
Best for 1 week and kept in the fridge.

Tips
Serve it over the sliced sausage and before adding the ketchup sprinkle some curry powder over the sausage pieces.
Tastes awesome with steaks or any barbecue meat.
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 Posted by at 8:41 pm Curry Ketchup, Local Specialty, Tomato Ketchup, Traditional German Food , , , , , , ,  1 Response »
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