German Cooking Today Read online

  Maize

  Because of its high sugar content (varying between 4% and 14%) it is also known as sweetcorn. Corn on the cob can be bought fresh but when removed from the cob, sweetcorn is usually sold canned or frozen.

  Mushrooms

  Mushrooms available on the market are mainly cultivated. Mushrooms are white, pink or brown (ceps which have a more intense mushroom taste). Cut off the base of the stalk if there is any compost attached to it.

  Okra

  Plant cultivated as a vegetable and mainly used fresh. The pods produce a milky mucilage during the cooking process which is also present when okra is canned.

  Onions

  A large family with many varieties that vary considerably in shape, size, colour and taste. Ordinary onions are large with a relatively mild taste. Shallots are often braised whole. In the case of spring onions, the green leaves can also be used.

  Parsnip

  A root vegetable with a spicy taste that can be cooked like carrots.

  Peas

  There are sugar peas, petits pois and marrowfat peas. Before preparing, the peas are removed from the pods (shelled).

  Sugar peas or mangetout are flat, bright green pods containing very small peas. They are eaten whole. You can buy ready prepared and washed sugar peas but make sure that the ends are not dry. Fresh sugar peas are crisp, not soft.

  Peppers

  Peppers are available in several colours (red, green, yellow and orange). They are rich in vitamin C and potassium.

  Pointed cabbage

  A cone-shaped cabbage variety with a loose heart, it has a more delicate flavour than white cabbage.

  Pulses

  Pulses are the vegetables that are highest in protein while also rich in vitamin B, folic acid, iron and fibre. Pulses can be stored for a very long time if kept in dry conditions in closed containers. Pulses must be washed before use and soaked before cooking, depending on the kind used.

  Pumpkin

  Bright yellow to bright orange fruit with a thick skin and numerous seeds and fibres. There are several varieties that vary greatly in size.

  Red cabbage

  Very firm head with smooth leaves, slightly curly at the edges. Its blue-red colouring matter turns red with the addition of acid (for instance, vinegar).

  Savoy cabbage

  Green curly leaves without much heart.

  Stem celery

  Greenish-white, crisp stems that grow from a tuber-like base. The delicate leaves can also be used.

  Swede

  Root vegetable with white to yellowish flesh, very rich in vitamins and minerals. Young swedes are very tender.

  Swiss chard

  Crisp stalks with narrow leaves with a thick central rib. Very rich in vitamins and minerals, it has a mild, nutty taste. Swiss chard can also be used instead of leaf spinach.

  Tomatoes

  Firm red fruits with juicy flesh that vary in size (for instance, beef tomatoes, cherry tomatoes, etc.) and in shape (for instance, plum tomatoes) depending on the variety. When used in cooked dishes they should be peeled. There are also green and yellow tomatoes. Do not store tomatoes with cucumbers because tomatoes give off ethylene, a gas that makes cucumbers turn yellow very quickly.

  Turnip leaves

  The leaves and shoots of particular varieties of white turnip. The leaves are very tender and should therefore be used when still very fresh.

  White cabbage

  A yellowish-green, firm, fullhearted cabbage variety. Season with crushed or ground caraway seeds, aniseed or fennel seeds. This gives the cabbage a sweetish taste while also making it more digestible.

  VEGETABLES

  92 | Roasted vegetables

  Vegetarian

  Preparation time: about 60 minutes

  1 kg/21⁄4 lb firm medium potatoes

  salt

  freshly ground pepper

  5 tablespoons olive oil

  400 g/14 oz red peppers

  200 g/7 oz yellow peppers

  400 g/14 oz courgettes

  2 sprigs rosemary

  4 cloves garlic

  Per serving:

  P: 8 g, F: 19 g, C: 46 g, kJ: 1640, kcal: 391

  1. Preheat the oven. Scrub the potatoes thoroughly under cold running water, pat dry, and cut into quarters lengthways. Put in a roasting tin, sprinkle with salt and pepper and 2 tablespoons of oil. Put the roasting tin in the oven.

  Top/bottom heat: about 180 °C/350 °F (preheated),

  Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),

  Cooking time: about 20 minutes.

  2. In the meantime, cut the peppers into quarters, remove the stalks, remove the seeds and white membranes, wash and cut into small pieces. Wash the courgettes, dry, cut off the ends and cut the courgettes into small pieces. Season the vegetables with salt and pepper, then mix with the remaining oil.

  3. Rinse the rosemary sprigs and pat dry. Peel the garlic and mix the cloves with the vegetables and rosemary sprigs. Add to the precooked potatoes in the roasting tin. Mix all the ingredients together.

  4. Put the roasting tin in the oven again and cook for a further 20–25 minutes at the oven temperature given above.

  Tip: Serve the roasted vegetables as a vegetarian entrée on their own or with tomato sauce.

  It can also be served as a dinner party dish, e.g. to accompany roasts.

  VEGETABLES

  93 | Carrots

  For children

  Preparation time: about 30 minutes

  1 kg/21⁄4 lb carrots

  50 g/2 oz (4 tablespoons) butter

  100 ml/31⁄2 fl oz (1⁄2 cup) vegetable stock

  salt

  1 level teaspoon sugar

  3-4 teaspoons chopped parsley

  Per serving:

  P: 2 g, F: 11 g, C: 11 g, kJ: 637, kcal: 152

  1. Peel the carrots and cut off the green leaves and tips. Wash, leave to drain and cut in slices or batons.

  2. Melt the butter in a pan. Cook the carrots briefly while stirring. Add the vegetable stock and cook the carrots covered over low heat for 10–15 minutes.

  3. Season the carrots with salt and sugar, sprinkle with parsley and serve.

  Tip: Serve the carrots as an accompaniment to meat, fish and poultry dishes or as part of a dish of assorted vegetables.

  Variation 1: Carrots with garlic and basil. Peel 2 cloves garlic, cut into thin slices, cook with the carrots and mix in 2 tablespoons chopped basil instead of parsley.

  Variation 2:Variation 2: Carrots with ginger and orange. Braise the carrots in the butter. Then add 1 tablespoon sugar, the grated peel of 1 untreated orange, a piece of fresh ginger root about 3 cm/11⁄4 in long, peeled and cut into small matchsticks, salt and pepper. Stir together, then pour in 125 ml/4 fl oz (1⁄2 cup) water instead of the vegetable stock. Cook covered for 5–6 minutes, then

  cook uncovered for a further 5–6 minutes, stirring from time to time.

  Variation 3:Glazed carrots. Clean a 1 kg/21⁄4 lb bunch of young or finger carrots, leaving some green on them. Wash the carrots, braise in 50 g/2 oz dissolved butter, mix in 4 tablespoons sugar and pour in 100 ml/31⁄2 fl oz (1⁄2 cup) vegetable stock. Cook the carrots covered over low heat for about 15 minutes, add salt and sprinkle 1 tablespoon chopped mint before serving.

  VEGETABLES

  94 | Parsnip and carrot medley

  Sophisticated

  Preparation time: about 25 minutes

  300 g/10 oz carrots

  700 g/11⁄2 lb parsnips

  50 g/2 oz (4 tablespoons) butter

  125 ml/4 fl oz (1⁄2 cup) and vegetable stock

  salt

  freshly ground pepper

  2 teaspoons cut smooth parsley

  Per serving:

  P: 2 g, F: 11 g, C: 19 g, kJ: 782, kcal: 187

  1. Peel the carrots and parsnips and cut off the green leaves and tips. Wash and leave to drain. Cut the carrots into thin slices. Cut the tops of the parsnips into thin slices, quarter the lower e
nds and cut into thin slices lengthways.

  2. Melt the butter in a saucepan. Cook the carrot slices over low heat for about 5 minutes while stirring. Add the sliced parsnips and vegetable stock. Add salt and pepper and cook the vegetables covered for a further 6–8 minutes, stirring occasionally.

  3. Season the vegetables to taste with salt and pepper, sprinkle with parsley and serve.

  Tip: Serve the parsnip and carrot medley with fish dishes, fried poultry and veal or poultry ragouts.

  Variation: Parsley and carrot medley with kohlrabi. Use only 400 g/14 oz parsnip and in addition 300 g/10 oz kohlrabi. Prepare the 3 kinds of vegetables as described above, cutting the kohlrabi first into quarters and then into slices. Cook the kohlrabi slices and 1–2 teaspoons of thyme together with the carrot slices and proceed as described above.

  VEGETABLES

  95 | Stuffed onions

  Good value

  Preparation time: about 70 minutes, excluding cooling time

  1 1⁄4-11⁄2 litres/31⁄2 pints (9 cups) water

  2 large onions, about 750 g/11⁄2 lb together

  salt

  15 g/1⁄2 oz butter or margarine

  2 tablespoons whipping cream

  freshly ground pepper

  375 g/13 oz Thuringian mince (spiced minced pork)

  2 tablespoons chopped parsley

  Per serving:

  P: 19 g, F: 25 g, C: 9 g, kJ: 1403, kcal: 336

  1. Bring the water to the boil in a saucepan. Meanwhile, peel the onions. Put the onions in the cooking water with 1 teaspoon of salt and par-boil covered over low heat for about 20 minutes.

  2. Remove the onions from the water with a skimming ladle and leave to cool. Measure off 75 ml/3 fl oz (3⁄8 cup) from the cooking liquid. Preheat the oven. Cut the onions in half horizontally and scoop out 3–4 layers. Chop the pieces of onion that have been scooped out from the inside into small pieces.

  3. Melt the butter or margarine in a pan. Cook the onion pieces in it gently for 3–4 minutes while stirring. Stir in the cream and the measured cooking liquid, season with salt and pepper and put in a flat casserole dish.

  4. Mix the minced meat with 2 tablespoons of parsley and fill the onion halves with it. Place the onion halves in the casserole dish. Put the dish on a shelf in the oven without covering.

  Top/bottom heat: about 200 °C/400 °F (preheated),

  Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),

  Cooking time: about 35 minutes.

  5. Sprinkle the onion halves with the remaining parsley and serve with the sauce.

  Accompaniment: Potato purée, or baguette.

  Variation: Stuffed onions in vegetable sauce. Prepare and stuff the onions as described above. Also clean and wash 1 bunch soup vegetables, cut into small dice or strips and braise gently with the chopped scooped-out onion. Then add 125 ml/4 fl oz (1⁄2 cup) of the cooking liquid and cook the vegetables for about 10 minutes. Stir in the whipping cream and 1 teaspoon drained capers, season with salt and pepper and add the vegetable sauce to the casserole dish. After cooking in the oven, purée the vegetables if desired, season to taste with salt and pepper and serve with the onion halves.

  VEGETABLES

  96 | Green beans

  Easy

  Preparation time: about 30 minutes

  750 g/11⁄2 lb green beans

  3–4 sprigs savory

  salt

  1 onion

  40 g/11⁄2 oz butter or margarine

  freshly ground pepper

  grated nutmeg

  2 teaspoons chopped parsley

  Per serving:

  P: 4 g, F: 9 g, C: 10 g, kJ: 570, kcal: 136

  1. Bring water to the boil in a saucepan. Meanwhile, cut the ends off the beans and pull off any strings. Wash the beans and cut or break into pieces. Rinse the savory. Add salt to the cooking water at the rate of 1 teaspoon per 1 litre/13⁄4 pints (41⁄2 cups) water. Add the beans and savory, bring to the boil again and cook the beans covered for 15–20 minutes.

  2. In the meantime, peel and dice the onion. Melt the butter or margarine. Lightly braise the diced onion.

  3. Drain the cooked beans in a colander and remove the savory. Add the beans to the diced onion and stir. Season the beans with salt, pepper and nutmeg, sprinkle with parsley and serve.

  Tip: Green beans can be part of a dish of assorted vegetables. They can be served with meat dishes, or with herrings.

  Yellow wax beans can be prepared in the same way. Princess or Kenya beans are very tender, with a cooking time of 8–12 minutes. Dip the cooked beans in cold water so that they keep their green colour.

  Variation: Green beans with bacon. Put 70 g/3 oz diced streaky bacon in a pan, add butter or margarine and sweat gently. Add the diced onion and lightly braise. Add the beans and toss together. Serve with lamb.

  VEGETABLES

  97 | Petit pois

  For children

  Preparation time: about 15 minutes

  35 g/11⁄4 oz butter

  750 g/11⁄2 lb frozen petit pois, salt, 1 pinch sugar

  100 ml/31⁄2 fl oz (1⁄2 cup) vegetable stock

  2 teaspoons chopped parsley

  Per serving:

  P: 14 g, F: 8 g, C: 24 g, kJ: 965, kcal: 230

  1. Melt the butter in a pan. Add the peas without defrosting and cook gently while stirring. Add salt, sugar and the vegetable stock, then cook covered over low heat for about 8 minutes, stirring occasionally.

  2. Season the peas with salt and sugar, sprinkle with parsley and serve.

  Tip: Serve the peas with meat or poultry dishes, or as part of an assorted vegetable dish. If using fresh peas, 2 kg/41⁄2 lb unshelled peas in their pods are needed to make 750 g/11⁄2 lb peas. Shell the peas, wash, leave to drain and then cook as described above.

  VEGETABLES

  98 | Chicory in ham

  Sophisticated

  Preparation time: about 50 minutes

  4 large chicory chicons

  50 g/2 oz (4 tablespoons) butter

  2 teaspoons cooking oil, e.g. sunflower oil

  4 slices cooked ham

  150 g/5 oz crème fraîche

  150 g/5 oz natural yogurt (3.5% fat)

  200 g/7 oz soft cheese

  salt, pepper

  50 g/2 oz grated Gouda cheese

  Per serving:

  P: 25 g, F: 47 g, C: 7 g, kJ: 2286, kcal: 547

  1. Preheat the oven at the top and bottom. Remove the outer wilted leaves from the chicory, cut the chicory in half lengthways, wash, leave to dry and cut out the bitter stalk in a wedge shape so that the leaves are still held together.

  2. Heat the butter and oil in a pan. Place the chicory halves in it with the cut side downwards and cook over low heat for about 10 minutes.

  3. Cut the ham slices in half, put 1 half-slice on each chicory half and place in a flat casserole.

  4. Heat the crème fraîche and yogurt in the pan, bring to the boil and dissolve the soft cheese in it while stirring.

  5. Season the sauce with salt and pepper, then pour it over the chicory halves. Scatter the grated cheese over the top. Put the dish uncovered onto the shelf in the oven.

  Top/bottom heat: about 180 °C/350 °F (preheated),

  Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),

  Cooking time: about 20 minutes.

  Accompaniment: Small potatoes or rice.

  VEGETABLES

  99 | Kohlrabi

  For children

  Preparation time: about 30 minutes

  1 kg/21⁄4 lb kohlrabi

  30 g/1 oz (2 tablespoons) butter

  100 ml/31⁄2 fl oz (1⁄2 cup) vegetable stock

  salt, grated nutmeg

  2 teaspoons chopped parsley

  Per serving:

  P: 3 g, F: 7 g, C: 6 g, kJ: 410, kcal: 98

  1. Peel the kohlrabi, putting aside some of the soft kohlrabi leaves for garnishing the dish. Wash the kohlrabi, leave it to drain and cut it first into s
lices, then into strips.

  2. Melt the butter in a pan. Gently cook the kohlrabi strips while stirring. Add the vegetable stock. Cook the kohlrabi covered over low heat for 10–15 minutes, stirring occasionally.

  3. Season the kohlrabi with salt and nutmeg. Rinse the kohlrabi leaves that have been put aside, leave to drain and chop. Sprinkle the kohlrabi with the green leaves and parsley before serving.

  Tip: Serve kohlrabi with meat or poultry dishes, or as part of an assorted vegetable dish.

  Kohlrabi is also very delicious in a béchamel sauce.

  VEGETABLES

  100 | Stuffed mushrooms

  Good for preparing in advance

  Preparation time: about 60 minutes, excluding cooling time

  600 g/11⁄4 lb leaf spinach

  1 small onion

  60 g/2 oz butter

  salt

  freshly ground pepper

  grated nutmeg

  12 large mushrooms, about 600 g/11⁄4 lb in all

  125 g/41⁄2 oz double cream herb cheese

  4 teaspoons breadcrumbs

  40 g/11⁄2 oz grated Emmental cheese

  vegetable stock (optional)

  250 ml/8 fl oz (1 cup) whipping cream

  gravy thickener

  1⁄2 teaspoon granulated instant vegetable stock

  In addition:

  fat for the mould

  Per serving:

  P: 17 g, F: 45 g, C: 8 g, kJ: 2069, kcal: 494

  1. Sort the spinach, remove any thick stems, wash the spinach thoroughly and leave to drain. Peel the onion and dice.

  2. Melt 40 g/11⁄2 oz butter in a pan. Gently cook the diced onion in it. Add the spinach, season with salt, pepper and nutmeg, and cook covered over gentle heat for about 5 minutes, stirring carefully. Put the spinach in a colander and reserve the drained cooking liquid. When the spinach has cooled a little, cut it into small pieces. Preheat the oven.

  3. Cut off the ends of the mushroom stalks and remove any bad bits. Rub the mushrooms with kitchen paper, wash only if necessary and pat dry. Remove the stalks from the heads and cut them into small dice.