24th Dec2012

Pot Roast Pork with Bavarian Cabbage

by marie

Pot Roast Pork with Bavarian Cabbage and Bread Dumplings

(2 servings)

Bavarian Cabbage

Remove the outer leaves of half a cabbageand cut it into thumb big pieces.Peel and dice one onion. Sliced Cabbage
Glaced Caraway Onions In a pot melt half a tablespoon of butterand cook the onion translucent.Add one tablespoon of sugar and one teaspoon of caraway and let the onions caramelize.
Add the cabbage and one cup of vegetable stock.Add the meat and let it simmer for 35 minutes. Bavarian Cabbage

 

Pot Roast Pork

Mustard covered Pork Brush one pork fillet with two tablespoons of mustard.Sear the meat in a pan with one tablespoon of vegetable oil.

Transfer the meat onto the cabbage and let it simmer.
Fry pork Pot Roast Pork on Bavarian Cabbage

 

Sauce

Put one glass of red wine in the meat pan and bring it to a boil. Add half a cup of cream and let it boil down. Add salt and pepper to taste.

Category : meat, side dish, warm dish
0 Comm
23rd Dec2012

Gratinated Vegetables in Winter Purslane Béchamel

by marie

Gratinated Vegetables in Winter Purslane Béchamel
 
(3 servings)
 

Peel and cut five potatoes and four carrots into pieces.
 
Put the potato cubes in a pot with water and let them cook for 10 minutes.
 
Add the carrot cubes and let them cook for 5 minutes.
 
Add 500 grams of frozen sugar snaps and let them cook for 5 minutes.
 
Drain the vegetables.		 Potato Cubes in water
Potato and Carrot Cubes in water Potato and Carrot Cubes with Sugar Snaps
In a pan melt two tablespoons of butter and cook one chopped onion translucent.
 
Dredge the onions with two tablespoons of flour and add mixture of 300 millilitres of milk and 250 millilitres of vegetable stock with stirring. Bring the mixture to a boil.
 
Add one handful of chopped winter purslane and a pinch of pepper, as well as the vegetables.		 White Roux with Onions
Winter Purslane Béchamel with Vegetables
Cover the dish with 150 grams of sliced goat cheese and 125 grams of diced mozzarella.
 
Gratinate it in the oven at 200 degrees Celsius for 10 minutes.		 Goat Cheese and Mozzarella Gratin
Category : side dish, warm dish
0 Comm
22nd Dec2012

Topinambour Soup

by marie

Topinambour Soup
 
(2 servings)
 
Peel and dice 250 grams of topinambour and 100 grams of potatoes.
 
In a pot melt one tablespoon of butter and cook one diced onion translucent. Add the vegetable dices and braise lightly. Deglaze with 500 millilitres of vegetable stock and let it cook for 15 minutes.
 
Blend the vegetables, add half a cup of cream and bring to a boil.
 

Topping

You can top the soup with a handful of roasted bacon and bread cubes.

Category : soup, warm dish
0 Comm
18th Dec2012

Pumpkin Cheese Pasta (Kaesspatzen)

by marie

Gratinated Pumpkin Pasta
(2 servings)

 

Cook 300 grams of pastaand drain them.
 
Meanwhile remove the seeds of half a pumpkin and peel and grate it.
 
Cook one sliced onion in one tablespoon of vegetable oil. Add the grated pumpkin and fry it for five minutes.		 Pumpkin - peeled and grated
Cooked Onions Fried Onions and Pumpkin
Add the pasta, 100 grams of grated Gouda and a pinch of pepper and saltand mix it.
 
Cover the mixture with one handful of grated Gouda.
 
Cover the pan and gratinate the pumpkin pasta in 10 minutes.		 Pumpkin, Pasta and Cheese
more Cheese Gratinated Pumpkin Pasta
Category : side dish, warm dish
0 Comm
16th Dec2012

Broccoli Celery Casserole

by marie

Broccoli Celery Casserole
(2 servings)
 

Celery and Broccoli in Stock Wash one broccoli. Peel half of a celery root. Cut the vegetables into pieces and put them togther with one stock cube into a pot and cover with water.
 
Bring the water to a boil and cook the vegetables for 15 minutes. Put half a cup of the vegetable water aside and drain the vegetables.
Mix the cooked vegetable pieces with the half cup of vegetable water, one cup of crème fraîche, one teaspoon of salt and one handful of mixed garden herbs.
 
Cover the vegetables with six slices of brie cheese and one handful of grated gouda. Gratinate in the oven for 10 minutes at 180 degrees Celsius. 		Broccoli and Celery topped with Brie and more Cheese
Category : warm dish
0 Comm
15th Dec2012

Fettuccine with Beet Root Dill Sauce

by marie

Fettuccine with Beet Root Dill Sauce
(2 servings)
 

Beet Root in Red Whine with Stock
Beet Root boiled down
Put two beet roots and two eggs in a pot with water. Bring the water to a boil. After 6 minutes remove the eggs, refresh them peel them and cut them into pieces. Let the beet roots simmer for 30 more minutes.
 
Cook 200 grams of Fettuccine.
 
Peel the beet roots and cut them into small pieces. Put them back in the pot together with one glass of red wine and one stock cube. Boil down the beet root in 10 minutes. Then blend the beet root with a hand blender.
Add 150 grams of sour cream and one table spoon of dried dill and a pinch of salt and pepper.
 
If the sauce is too viscous add some pasta water.
 
Drain the pasta and serve with the sauce and egg pieces. You might also serve some marinated hering next to the pasta. 		mashed Beet Root with sour cream and dill
Category : warm dish
0 Comm
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