German Cooking Today Read online

  2. Heat the oil or clarified butter in a non-stick frying pan (diameter about 24 cm/91⁄2 in) and pour a thin layer of batter to coat the base of the pan. As soon as the edges turn golden yellow, turn the pancakes very gently with a wide spatula or slide the pancake onto plate and return to the pan on the other side. Cook until the second side is golden yellow. Add a little more fat before cooking the second side.

  3. Continue making the rest of the pancakes in the same way, stirring the batter each time before making each pancake.

  Tip: You can serve pancakes with stewed fruit, cinnamon sugar, maple syrup or fruit. The pancakes will be more delicate and lighter if you separate the eggs and only use the yolks in the batter.

  Shortly before making the pancakes beat the egg whites stiff and fold into the batter. Keep the pancakes you have already made in a warm oven, heated top and bottom to 80 °C/180 °F or 60 °C/14 °F if it is a fan oven. Sprinkle each pancake with a little sugar before stacking them. This will prevent them from sticking together.

  Variation 1: Apple pancakes. Make the batter as described above. Wash 1 kg/21⁄4 lb of slightly sharp apples (for instance Bramleys), peel, cut into quarters, remove the cores and cut lengthways into thin slices. Divide into 7 portions. Heat a small amount of the oil or clarified butter in the pan, add 1 portion of the sliced apples and fry for 2–3 minutes. Then pour a thin layer of batter on top and cook over medium heat, now and again lifting the pancake from the bottom of the pan to cook as described above. Make the rest of the pancakes as indicated above. Serve the pancakes with cinnamon sugar.

  Variation 2: Bacon pancakes. Make the batter as described above, but only with 1 pinch of sugar. Cut 200 g/7 oz bacon into slices, and for each pancake fry a portion in the hot oil or clarified butter until golden brown. Pour the batter on top and cook as indicated above. Proceed with the rest of the batter and bacon in the same way. Serve the bacon pancakes with a green salad.

  EGG & CURD CHEESE DISHES

  163 | Kaiserschmarrn (pancakes Austrian style)

  Quick (2 pancakes)

  Preparation time: about 30 minutes

  100 g/31⁄2 oz (1 cup) plain (all-purpose) flour

  4 medium eggs

  1 pinch salt

  200 ml/7 fl oz (7⁄8 cup) whipping cream or milk

  50 g/2 oz raisins

  3 tablespoons cooking oil, e.g. sunflower oil or 50 g/2 oz (4 tablespoons) clarified butter

  icing sugar

  Per serving:

  P: 22 g, F: 70 g, C: 61 g, kJ: 4011, kcal: 958

  1. Sieve the flour into a bowl and make a well in the centre. Separate the eggs. Whisk together the egg yolk, milk or cream and add 1 pinch of salt, then pour a little of this mixture in the well. Starting from the middle, mix together the egg yolk mixture and flour, then add the rest of the egg yolk mixture little by little, making sure that there are no lumps. Beat the egg whites stiff and fold in with the raisins.

  2. Heat a little of the oil or clarified butter in a frying pan (diameter 28 cm/11 in). Pour half the batter into the pan and cook over medium until pale yellow underneath. Using a spatula, cut the pancake (which will still be a little liquid on top) into quarters. Turn them, adding a little oil or butter if necessary, and cook until golden yellow.

  3. Then pull the pancakes into small pieces using 2 spatulas, put on a plate and keep in a warm place. Cook the rest of the batter in the same way. Sprinkle with icing sugar before serving.

  Tip: Kaiserschmarrn can be served as a sweet main course for 2 or as a dessert for 4. Serve with stewed plums or apricots.

  Variation: Soak the raisins in 1–2 tablespoons warm brown rum for 30 minutes. Then add the raisins with the rum to the batter as indicated above.

  EGG & CURD CHEESE DISHES

  164 | Curd cheese pancakes

  Easy (2 servings)

  Preparation time: about 25 minutes

  250 g/9 oz curd cheese

  2 heaped tablespoons plain (all-purpose) flour,

  2 medium eggs

  4 teaspoons lemon juice

  4 teaspoons sugar

  2 tablespoons cooking oil, e.g. sunflower oil or 25 g/1 oz (2 tablespoons) clarified butter

  Per serving:

  P: 25 g, F: 19 g, C: 23 g, kJ: 1540, kcal: 368

  1. Mix together the curd cheese, flour, egg, lemon juice and sugar.

  2. Heat some of the oil or clarified butter in a frying pan. Put a tablespoon of batter in the pan, press lightly to flatten and fry over low heat until golden brown on both sides.

  Tip: Serve the curd cheese pancakes with a medley of strawberries, raspberries and blackberries, sprinkled with sugar.

  As a sweet main course, they will serve 2 people (double the amounts for 4 people), while as a pudding they will serve 4 people.

  EGG & CURD CHEESE DISHES

  165 | French toast

  Good value (6 servings)

  Preparation time: about 40 minutes

  300 ml/10 fl oz (11⁄4 cups) milk

  2 medium eggs

  50 g/2 oz sugar

  6 slices white bread (2–5 days old) about 1.5 cm/5⁄8 in thick

  3 tablespoons cooking oil, e.g. sunflower oil or 50 g/2 oz (4 tablespoons) clarified butter

  Per serving:

  P: 6 g, F: 13 g, C: 25 g, kJ: 996, kcal: 238

  1. Mix the milk, eggs and sugar together. Put the slices of white bread in a shallow dish, pour the egg and milk mixture over the top. Let the mixture become absorbed by the bread (turning once or twice) but make sure the bread does not become too soggy.

  2. Heat a little oil or clarified butter in a non-stick frying pan. Add the slices of bread and fry on both sides over medium heat for about 8 minutes until crisp and brown. Serve hot.

  Tip: Serve French toast as a sweet main meal with stewed plums, apple sauce or vanilla sauce.

  Variation 1: Almond or vanilla-flavoured French toast. Add 3 tablespoons almond liqueur or 3 drops of vanilla essence to the milk and egg mixture. Instead of an ordinary white loaf, you can use 12 thin slices of baguette. After soaking the slices of baguette in the egg and milk mixture, coat in about 75 g/3 oz peeled, ground almonds and fry as indicated above.

  Variation 2: Savoury French toast. Instead of adding sugar to the egg and milk mixture, add a level teaspoon salt, a little pepper and grated nutmeg. Coat the slices of bread previously soaked in the egg and milk mixture with about 100 g/31⁄2 oz ground sunflower seeds or about 75 g/3 oz peeled, ground almonds and fry as indicated above. After turning the slices of bread, put 1 slice of salami, tomato and cheese on each slice, sprinkle with dried oregano and fry covered until the cheese begins to melt. Serve with a green salad or a vegetable salad.

  Tip: Savoury French toast (see variation 2) can also be served as a side dish with soups. For a garlic flavour, peel and crush 1–2 cloves garlic in a garlic press, add to the milk and stand for 20 minutes. Pour the milk through a sieve and stir into the eggs together with the seasoning. Soak the slices of bread in this mixture and fry as described above.

  SNACKS

  166 | Pork fillet toast with cheese

  A little more expensive

  Preparation time: about 30 minutes

  300 g/10 oz pork fillet

  4 teaspoons cooking oil, e.g. sunflower oil

  salt

  freshly ground pepper

  4 slices bacon, 60 g/2 oz each

  4 slices white bread

  30 g/1 oz (2 tablespoons) butter

  200 g/7 oz Camembert

  some salad leaves, e.g. lettuce, endive salad

  coarsely ground pepper (optional)

  In addition:

  baking parchment

  Per serving:

  P: 32 g, F: 22 g, C: 10 g, kJ: 1536, kcal: 367

  1. Preheat the oven. Rinse the pork fillet under cold running water, pat dry and cut into 8 slices. Heat the oil in a pan. Add the pork slices and fry on each side for about 2 minutes, season with salt and pepper, remove from the pan and keep in a warm place.

  2.
Fry the bacon briefly in the remaining fat and remove from the pan. Toast the slices of bread and spread with butter. Cut the Camembert into slices.

  3. Rinse the lettuce leaves, pat dry and arrange on the toasted bread. Then garnish with the slices of bacon, pork fillet and camembert.

  4. Put the pieces of toast on a baking sheet lined with greaseproof paper. Put the baking sheet with the toast under the oven grill until the cheese begins to melt. Sprinkle with pepper if desired.

  Variation 1: Cheese on toast with spring onions. Wash 2 tomatoes, pat dry, remove the stalks and cut the tomatoes into slices. Cut off the root ends and dark green leaves of the spring onions, wash and drain. Then cut to the length of the 4 slices of bread and cut in half. Toast the slices of bread, spread with 60 g/2 oz peanut butter. Then arrange 1 slice of roast meat (20 g/3⁄4 oz each), 2–3 slices of tomatoes, 1⁄2 spring onion and 1 slice of Danish butter cheese (30 g/1 oz each) on top. Put the garnished toast on a baking sheet lined with baking parchment and place under the preheated oven grill until the cheese begins to melt.

  Variation 2: Hawaiian toast. Toast 4 slices of bread and spread with 30 g/1 oz (2 tablespoons) butter. Garnish each piece of toast with 1 slice cooked ham (40 g/11⁄2 oz each), 1 slice pineapple from a can (80 g/3 oz each) and 1 slice of cheese, for instance young Gouda (60 g/2 oz each). Put the garnished pieces of toast on a baking sheet lined with baking parchment and put in the oven preheated top and bottom to about 200 °C/ 400 °F, fan oven about 180 °C/350 °F, gas mark 6, for about 8 minutes.

  Tip: Serve with a mixed green salad or iceberg salad. If you do not have an oven grill, put the pieces of toast in a preheated oven until the cheese begins to melt (see variations for the temperatures).

  SNACKS

  167 | Unleavened bread pizza

  Easy

  Preparation time: about 40 minutes

  1 unleavened bread

  4 tomatoes

  1⁄2 bunch spring onions

  125 g/41⁄2 oz feta or sheep’s cheese

  50 g/2 oz black olives

  250 g/9 oz spiced minced pork

  100 g/31⁄2 oz tzatziki

  some chopped Greek herbs and spices

  In addition:

  baking parchment

  Per serving:

  P: 19 g, F: 23 g, C: 6 g, kJ: 1298, kcal: 310

  1. Put the unleavened bread on a baking sheet lined with baking parchment. Preheat the oven.

  2. Wash the tomatoes, wipe dry, remove the stalks and cut the tomatoes into thin slices. Cut off the root ends and remove the dark green leaves of the spring onions. Wash the spring onions, drain and chop into fine rings.

  3. Drain the feta or sheep’s cheese and cut into small dice. Stone the olives, cut up coarsely and mix with the diced cheese.

  4. Spread a thin layer of minced pork on the unleavened bread and dot with knobs of tzatziki. Arrange the sliced tomatoes and spring onions on top and sprinkle with chopped herbs.

  5. Sprinkle the olive and cheese mixture on top and put 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.

  6. Cut the unleavened bread into pieces before serving.

  Tip: Serve the unleavened bread pizza with, for instance, green salad or

  sliced pickled pumpkins.

  Variation: Unleavened bread pizza with strips of chicken breast. Replace the spicy minced pork with 250 g/9 oz chicken breast fillet. First rinse it under cold running water, pat dry and cut into short, thin strips before frying in 2 tablespoons hot olive oil. Then season with salt, pepper and sweet paprika, leave to cool and arrange on the unleavened bread instead of the minced pork. Now garnish with the remaining ingredients and bake.

  SNACKS

  168 | Stuffed baguette sandwiches

  For children (4 pieces)

  Preparation time: about 15 minutes

  2 tomatoes

  150 g/5 oz cucumber

  100 g/31⁄2 oz cooked ham

  200 g/7 oz Camembert

  some salad leaves

  herbs, e.g. basil, parsley

  4 baguette rolls (about 80 g/3 oz each)

  40 g butter

  Per serving:

  P: 23 g, F: 22 g, C: 42 g, kJ: 1933, kcal: 462

  1. Wash the tomatoes, wipe dry and remove the stalks. Wash the cucumbers, wipe dry and cut the ends. Cut the tomatoes and cucumbers into slices. Cut the ham into strips and the Camembert into slices. Wash the lettuce and herbs and pat dry.

  2. Cut the baguette in half horizontally and spread with butter. Then arrange the lettuce leaves, sliced tomatoes, sliced cucumber, strips of ham, slices of Camembert and herbs on top. Then place the other half on top.

  Tip: Season the sliced cucumber and tomatoes with salt and pepper.

  Variation: Stuffed unleavened bread. Clean, peel and wash 150 g/5 oz carrots and chop up coarsely. Wash 70 g/3 oz iceberg salad and cut into thin strips. Cut 100 g/31⁄2 oz smoked loin of pork into strips. Season 1–2 teaspoons balsamic vinegar with salt and pepper. Whisk in 2 tablespoons olive oil. Pour the sauce over the rest of the ingredients and add 1 tablespoon chopped chives. Crisp up 1 round unleavened bread, cut into four and cut open horizontally but do not cut through completely along the edges. Open up and fill with the salad mixture.

  SNACKS

  169 | Tomatoes with mozzarella

  Classic

  Preparation time: about 15 minutes

  7 tomatoes

  250 g/9 oz mozzarella cheese

  For the sauce:

  about 4 teaspoons balsamic vinegar

  salt, pepper, sugar

  4 tablespoons olive oil

  basil leaves

  Per serving:

  P: 14 g, F: 20 g, C: 4 g, kJ: 1073, kcal: 256

  1. Wash the tomatoes, wipe dry, remove the stalks and cut into slices. Drain the mozzarella and cut into slices as well. Arrange the sliced tomatoes and mozzarella alternately on a dish.

  2. Stir together the vinegar, salt, pepper and sugar. Whisk in the oil. Pour the sauce over the ingredients and garnish with basil leaves.

  Tip: Serve with ciabatta (Italian white bread).

  Variation: Tomatoes and courgettes with mozzarella. Wash 200 g/7 oz courgettes, wipe dry, cut off the ends and slice. Fry the sliced courgettes briefly in olive oil, sprinkle with salt and allow to cool down. Arrange the sliced courgettes, tomatoes and mozzarella so that they alternate.

  SNACKS

  170 | Spiced fruity cheese snacks

  For guests (8 servings)

  Preparation time: about 50 minutes

  For the dough:

  400 g/14 oz plain (allpurpose) flour

  2 teaspoons baking powder

  150 g/5 oz natural yogurt, 3.5% fat

  100 ml/31⁄2 fl oz (1⁄2 cup) sunflower oil

  1⁄2 teaspoon salt

  1 medium egg

  For the topping:

  75 g/3 oz crème fraîche

  1 small can apricots, drained weight 225 g/ 8 oz

  1 small can pears, drained weight 225 g/8 oz

  100 g/31⁄2 oz walnut kernels

  150 g/5 oz soft cheeses (blue and white mould)

  In addition:

  fat for the griddle

  lemon balm or oregano (optional)

  Per serving:

  P: 13 g, F: 34 g, C: 50 g, kJ: 2316, kcal: 555

  1. Preheat the oven. To make the dough, stir the baking powder into the flour and sieve into a mixing bowl. Add the yogurt, oil, salt and egg. Mix together all these ingredients and knead into a smooth dough using a hand-held mixer with a kneading attachment.

  2. Roll out the dough on a well-greased baking sheet (40 x 30 cm) and cover with a layer of crème fraîche.

  3. Drain the apricots and pears separately in a sieve and cut into small cubes. Chop up the walnuts and dice the cheese.

  4. Arrange the diced apricots on one half of the rolled-out dough and
the diced pears on the other. Sprinkle the chopped walnuts and diced cheese over the whole baking sheet. Bake in the oven on the middle shelf.

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

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

  Cooking time: about 25 minutes.

  5. Cut the pastry into small pieces. If desired, wash some lemon balm or basil, pat dry and remove the leaves from the stems, then cut into strips and sprinkle over the cheese snacks. Serve the snacks hot or cold.

  Tip: Serve the cheese snacks with wine or beer.

  SNACKS

  171 | Celery with dips

  For guests

  Preparation time: about 50 minutes

  800 g/13⁄4 lb celery

  For the egg dip:

  3 hard-boiled eggs

  100 g/31⁄2 oz fromage frais

  3 tablespoons whipping cream or milk

  2 teaspoons chopped tarragon

  salt, pepper

  For the garlic dip:

  2 cloves garlic

  2 teaspoons capers

  4 teaspoons each chopped parsley and chives

  100 g/31⁄2 oz fromage frais

  3 tablespoons natural yogurt, 3.5% fat

  salt, pepper

  For the orange and horseradish dip:

  1⁄2 orange (untreated)

  100 g/31⁄2 oz fromage frais

  2 teaspoons grated horseradish (from the jar), salt, pepper

  For the crème-fraîche dip:

  150 g/5 oz crème fraîche

  2 heaped teaspoons tomato ketchup

  4 teaspoons chopped herbs, e.g. parsley, chives, dill, cress

  salt, pepper, sugar

  Per serving:

  P: 17 g, F: 43 g, C: 11 g, kJ: 2065, kcal: 495

  1. Cut off the root ends of the celery and remove any yellowing leaves and stringy fibres. Wash the stems, drain and put in a tall glass.