Kapitän Christinas Rezeptbuch - User contributions [en-gb]

Liver and Broad Bean Casserole

2026-01-23T22:28:01Z

Phil Culmer: Created page

[[Category: Main Courses]]
Courtesy of [https://www.bbcgoodfood.com/user/361694/recipe/liver-casserole BBC Good Food], with a tweak or two,

= Ingredients =
* 2 large onions, chopped
* 25g butter
* 200g lamb's liver, chopped
* 200g bacon, chopped
* 400g can baked beans
* 400g can broad beans, drained
* 1-2 carrots, chopped
* 1-2 celery sticks, chopped
* 2 tsp mixed herbs
* 1 beef or lamb stock cube made up to ½ pint
* ½ pint apple juice

= Method =
# Preheat the oven to 180C.
# Brown the onions in the butter in a frying pan for about 5 minutes, until they begin to soften.
# Add the liver and fry gently until sealed, about 10 minutes. Add the bacon and brown for 5 minutes.
# Transfer the meat and onion mix to a casserole dish. Add the baked beans, broad beans, carrots and celery, and stir well. Add the mixed herbs, beef stock and apple juice and stir.
# Cook in the casserole dish (with lid on) in the oven for 90 minutes. Check that it doesn't dry out during cooking.

Goes well with a nice Valpolicella.

Lemon and Quince Marmalade

2025-10-05T20:37:50Z

Phil Culmer: Minor tweak

[[Category: Home Canning]]
This is the batch that I made during the Space Oktoberfest, using 2 or 3 online recipes and an old cookbook of my mother's.

This is very nice on toast, and goes will with cheese or cold meats.

= Ingredients =
* 4 kg Quinces
* 2 Lemons
* 100ml Lemon Juice
* 3kg granulated sugar

= Directions =
# Core and quarter the quinces, and slice the lemons, reserving all the trimmings, seeds, etc.
# Dice the quinces, and put in a large pot.
# Add the lemons and a muslin bag containing the trimmings.
# Add enough water to cover, bring to the boil, and simmer until the quince is soft.
# Remove the bag, draining it into the pot.
# Blitz the fruit (or similarly render it into a puree).
# Gradually add the sugar, stirring it as you do so
# Take lots of clean jam jars, and put them on an oven tray. Whilst the marmalade is cooking, put them in the oven at about 150°C to preheat and sterilise them.
# Cook the marmalade until a drop on a saucer gels and forms a skin. The references I saw said that it should be ready when a jam thermometer reads 105°C, but I could only get it up to 102°C.
# When it's ready, transfer into jars. put the lid on each jar as it is filled, and invert so that the hot marmalade sterilises the lid.
# When all are filled, turn them right side up, and set aside to cool.

Lemon and Quince Marmalade

2025-10-05T20:34:24Z

Phil Culmer: Created page

[[Category: Home Canning]]
This is the batch that I made during the Space Oktoberfest, using 2 or 3 online recipes and an old cookbook of my mother's.

This is very nice on toast, and goes will with cheese or cold meats.

= Ingredients =
* 4 kg Quinces
* 2 Lemons
* 100ml Lemon Juice
* 3kg granulated sugar

= Directions =
# Core and quarter the quinces, and slice the lemons, reserving all the trimmings, seeds, etc.
# Dice the quinces, and put in a large pot.
# Add the lemons and a muslin bag containing the trimmings.
# Add enough water to cover, bring to the boil, and simmer until the quince is soft.
# Remove the bag, draining it into the pot.
# Blitz the fruit (or similarly render it into a puree).
# Gradually add the sugar, stirring it as you do so
# Take lots of clean jam jars, and put them on an oven tray. Whilst the marmalade is cooking, put them in the oven at about 150°C to preheat and sterilise them.
# Cook the marmalade until a drop on a saucer gels and forms a skin. The references I saw said that it should be ready when a jam thermometer reads 105°C, but I could only get it up to 102°C.
# When it's ready, transfer into jars. put the lid on each jar as each one is filled, and invert so that the hot marmalade sterilises the lid.
# When all are filled, turn them right side up, and set aside to cool.

Andermanische Sauerkraut

2025-06-01T07:23:32Z

Phil Culmer: Corrected typos and adjusted instructions.

[[Category: Side Dishes]]
[[Category: Home Canning]]
This is my own recipe, and I've just made it, so we'll see how it turns out in a couple of weeks.

= Ingredients =
All quantities are approximate - adjust to suit your taste.
* 2 kg firm white cabbages, red cabbages, or a mixture of the two - I used sweethearts this time.
* 2 small to medium red onions.
* 50g salt - weigh the cabbage once trimmed and cored, and use 25g per kg of cabbage.
* 1 tbs freshly ground black or mixed peppers.
* 1 tbs whole peppercorns.
* 1 tbs caraway seed.
* 1 tbs grated ginger.
* 2 tsp ground chilli.
* 1 tbs dried bird's eye chillis.
* 1/2 tbs star anise, broken up.

= Directions =
Quarter the cabbages, and cut out the cores, setting them aside to nibble whilst you're working.

Take a large bowl - perhaps a washing-up bowl - clean it thoroughly, and sterilise it with boiling water.

Take a jar or crock large enough to take all the kraut, and sterilise it.

Put the spices and caraway seed in a bowl and mix them well.

Finely slice the cabbage and onions, and mix them well in the bowl, sprinkling the salt and spices bit by bit as you go.

When well mixed, pack into the crock or jar, cover with cling film, and weight if needed.

Put in a cool, dark, place for a day, and look to see how much juice has been produced. If necessary, make some 2.5% brine (5 g salt to 200 ml water) and top up the crock until the cabbage is covered.

After a day or so, you might want to move the developing kraut to a fridge, and monitor progress.

Fermenting kraut produces carbon dioxide, so don't forget to either leave the lids slightly loose if using jars, or "burp" them regularly to let out the gas.

Category:Side Dishes

2025-05-21T15:26:45Z

Phil Culmer: Created page

What it says on the tin.

Andermanische Sauerkraut

2025-05-21T15:25:58Z

Phil Culmer: Created page

[[Category: Side Dishes]]
[[Category: Home Canning]]
This is the my own recipe, and and I've just made it, so we'll see how it turns out in a couple of weeks.

= Ingredients =
All quantities are approximate - adjust to suit your taste.
* 2 kg firm white cabbage, red cabbage, or a mixture of the two - I used sweethearts this time.
* 2 small to medium red onions.
* 50g salt - weigh the cabbage once trimmed and cored, and use 25g per kg of cabbage.
* 1 tbs freshly ground black or mixed peppers.
* 1 tbs whole peppercorns.
* 1 tbs caraway seed.
* 1 tbs grated ginger.
* 2 tsp ground chilli.
* 1 tbs dried bird's eye chillis.
* 1/2 tbs star anise, broken up.

= Directions =
Quarter the cabbages, and cut out the cores, setting them aside to nibble whilst you're working.

Take a large bowl - perhaps a washing-up bowl - clean it thoroughly, and sterilise it with boiling water.

Take a jar or crock large enough to take all the kraut, and sterilise it.

Put the spices and caraway seed in a bowl and mix them well.

Finely slice the cabbage and onions, and mix them well in the bowl, sprinkling the salt and spices bit by bit as you go.

When well mixed, put in the crock or jar, cover with cling film, and weight if needed.

Put in a cool, dark, place for a day, and look to see how much juice has been produced. If necessary, make some 2.5% brine (5 g salt to 200 ml water) and top up the crock until the cabbage is covered.

After a day or so, you might want to move the developing kraut to a fridge, and monitor progress.

Fermenting kraut produces carbon dioxide, so don't forget to either leave the lids slightly loose if using jars, or "burp" them regularly to let out the gas.

Das Chilli des Kommandanten

2025-03-27T19:20:51Z

Phil Culmer: Adjusted formatting

[[Category: Main Courses]]
Based on [https://www.savorynothings.com/mexican-beef-and-rice-skillet/ Nora's Beef and Rice Skillet], from [https://www.savorynothings.com Savoury Nothings]

Taste tested and approved by Kat and Lindsey.

Serves about 4, depending on how large your appetite is.

= Ingredients =
Quantities are loose, so feel free to adjust.
* 500g Lean beef mince
* 2 Medium onions
* 2 Cloves of garlic
* 1 Red pepper
* 1 tin of kidney beans, drained
* 1 Packet of Fajita seasoning (I used Capsicana Chipotle and Smoked Cumin)
* 1tbs Tomato puree
* Half a pint or so of stock
* Rice (I used 2 microwave bags of Mexican spice) - pre-cook if needed.
* 1 Jar of Salsa (I used a 285g jar of Capsica Easy-Going Salsa)
* Cheese for topping (I used a mature cheddar, grated)
* A bag or two of corn chips
* Coleslaw, guacamole, sour cream - whatever you like as a side

= Directions =
# Heat a large skillet, and put the oven on to pre-heat to 200C. Add a little oil or fat.
# While the pan is heating, peel and finely dice the onions, and peel, crush, and chop the garlic.
# Fry the onions until they start to soften and turn transparent. Whilst they're cooking, chop and seed the pepper.
# Once the onions look good, add the garlic, give it a stir, and then add the mince.
# Once the mince starts cooking, add the peppers, and mix well as it all cooks.
# Add the fajita seasoning and the tomato puree, mixing them in well.
# Once the mince has browned nicely, add the beans and stir in.
# Add about half of the stock, stir, and let simmer until it looks good.
# Whilst it's simmering, line the bottom of large casserole with the rice.
# Once the chilli looks good, put it on top of the rice, and smooth it out.
# Add as much of the stock as is needed, and then spread the salsa on top.
# Place in the middle of the oven for half an hour or so
# Plate up, and top with the grated cheese.

Serve with corn chips, etc.

Das Chilli des Kommandanten

2025-03-27T19:19:28Z

Phil Culmer: Created page

[[Category: Main Courses]]
Based on [https://www.savorynothings.com/mexican-beef-and-rice-skillet/ Nora's Beef and Rice Skillet], from [https://www.savorynothings.com Savoury Nothings]

Taste tested and approved by Kat and Lindsey.

Serves about 4, depending on how large your appetite is.

= Ingredients =
Quantities are loose, so feel free to adjust.
* 500g Lean beef mince
* 2 Medium onions
* 2 Cloves of garlic
* 1 Red pepper
* 1 tin of kidney beans, drained
* 1 Packet of Fajita seasoning (I used Capsicana Chipotle and Smoked Cumin)
* 1tbs Tomato puree
* Half a pint or so of stock
* Rice (I used 2 microwave bags of Mexican spice) - pre-cook if needed.
* 1 Jar of Salsa (I used a 285g jar of Capsica Easy-Going Salsa)
* Cheese for topping (I used a mature cheddar, grated)
* A bag or two of corn chips
* Coleslaw, guacamole, sour cream - whatever you like as a side

= Directions =
# Heat a large skillet, and put the oven on to pre-heat to 200C. Add a little oil or fat.
# While the pan is heating, peel and finely dice the onions, and peel, crush, and chop the garlic.
# Fry the onions until they start to soften and turn transparent. Whilst they're cooking, chop and seed the pepper.
# Once the onions look good, add the garlic, give it a stir, and then add the mince.
Once the mince starts cooking, add the peppers, and mix well as it all cooks.
# Add the fajita seasoning and the tomato puree, mixing them in well.
# Once the mince has browned nicely, add the beans and stir in.
# Add about half of the stock, stir, and let simmer until it looks good.
# Whilst it's simmering, line the bottom of large casserole with the rice.
# Once the chilli looks good, put it on top of the rice, and smooth it out.
# Add as much of the stock as is needed, and then spread the salsa on top.
# Place in the middle of the oven for half an hour or so
# Plate up, and top with the grated cheese.

Serve with corn chips, etc.

Slow-cooker Mongolian Beef

2025-03-10T12:19:06Z

Phil Culmer: Created page

[[Category: Main Courses]]
From Bootsmann Rich Riley
== Ingredients ==
* 2 pounds flank steak sliced into thin strips across the grain
* ⅓ cup cornstarch
* 2 ½ tablespoons olive oil
* ¾ teaspoons minced fresh ginger root
* 2 teaspoons minced fresh garlic
* ¾ cup soy sauce low sodium
* 1 cup water
* 1 cup packed dark brown sugar
* ¼ cup hoisin sauce
* 1 cup shredded carrots
* Cooked white rice
* Sliced green onions and sesame seeds for garnish

== Instructions ==
# Place flank steak strips in a 1 gallon resealable bag. Add cornstarch, seal bag and shake to coat evenly.
# Add olive oil, ginger, garlic, soy sauce, water, brown sugar, hoisin sauce and carrots to your slow cooker. Stir to combine. Add flank steak strips and stir again to combine.
# Cover and cook on low heat for 5 to 6 hours or on high heat for 2 ½ to 3 hours.
# Serve over cooked rice and garnish with sliced green onions and sesame seeds, if desired.

Frikadellen

2025-02-18T16:23:44Z

Phil Culmer: Adjusted category

* Bulleted list item
[[Category: Main Courses]]
From [https://uk.lkk.com/recipes/frikadellen Lee Kum Kee]

= Ingredients =
* 1 Medium onion diced
* 3 tbsp Olive oil
* 250g Ground pork
* 250g Ground beef
* 100g White bread
* 2 Tbsp Milk
* 1 tsp Dijon mustard plus extra for serving
* 1 tsp Salt and pepper (each)
* 1 tsp Sweet paprika
* 20g Flat leaf parsley, chopped
* 2 Tbsp Oyster sauce
* Dijon or yellow mustard and extra Oyster sauce to serve

= Directions =
# Preheat the oven to 200c/180c fan.
# In a medium frying pan, heat 1 Tbsp of olive oil. Add the onion with Lee Kum Kee Premium Oyster Sauce , salt, pepper, paprika and sauté for 8 minutes or until soft and golden. Remove and place in a large bowl.
# Soak the bread in the milk and tear into pieces and place in the bowl. Add in onions, pork, beef and parsley. Use your hands to mix everything together.
# Shape into golf-ball sized pieces and roll tightly. Place on a baking sheet and repeat until the mixture is used up and shaped.
# Drizzle the remaining oil over and season.
# Roast for 10 minutes or until they turn brown.

Frikadellen

2025-02-18T15:29:30Z

Phil Culmer: Created page

[[Category: Main courses]]
From [https://uk.lkk.com/recipes/frikadellen Lee Kum Kee]

= Ingredients =
* 1 Medium onion diced
* 3 tbsp Olive oil
* 250g Ground pork
* 250g Ground beef
* 100g White bread
* 2 Tbsp Milk
* 1 tsp Dijon mustard plus extra for serving
* 1 tsp Salt and pepper (each)
* 1 tsp Sweet paprika
* 20g Flat leaf parsley, chopped
* 2 Tbsp Oyster sauce
* Dijon or yellow mustard and extra Oyster sauce to serve

= Directions =
# Preheat the oven to 200c/180c fan.
# In a medium frying pan, heat 1 Tbsp of olive oil. Add the onion with Lee Kum Kee Premium Oyster Sauce , salt, pepper, paprika and sauté for 8 minutes or until soft and golden. Remove and place in a large bowl.
# Soak the bread in the milk and tear into pieces and place in the bowl. Add in onions, pork, beef and parsley. Use your hands to mix everything together.
# Shape into golf-ball sized pieces and roll tightly. Place on a baking sheet and repeat until the mixture is used up and shaped.
# Drizzle the remaining oil over and season.
# Roast for 10 minutes or until they turn brown.

Warrior's Pork Medallions

2025-02-18T14:06:09Z

Phil Culmer: Created page

[[Category: Main Courses]]
From [https://uk.lkk.com/recipes/the-warrior-soy-glaze-with-pork-fillet Lee Kum Kee]

Perhaps an idea for a meal to celebrate a successful engagement.

= Ingredients =
* 450g Medallions of pork fillet or tenderloin, sliced to 1cm thickness
* 1 tsp Vegetable oil
* 4 Tbsp Sesame Soy Sauce
* 2 Tbsp Honey, runny
* 2 Spring onions
== Marinade ==
* 3 Tbsp Oyster Sauce
* ½ tsp Baking soda (optional)
* 1 Tbsp Rice wine or white wine
* 1 tsp Vegetable oil

= Directions =
# Add pork medallions to oyster sauce, baking soda and wine. Mix well. Lastly, add oil and marinate for 10 minutes.
# Mix the sesame soy sauce with honey and set aside.
# Heat the wok or sauté pan to medium high heat.
# Add vegetable oil to the wok and swirl to coat surface evenly. Add sliced pork.
# Break up the slices of pork stuck together, ensuring all pieces are separated.
# Stir-fry until the pork changes colour, this will take roughly 3 minutes.
# Add sesame soy, honey mixture and spring onions.
# Raise heat to high and stir-fry until the sauce is reduced and coating the pork slices.
# Remove from heat and serve immediately.

Braised Pork Bao Buns

2025-02-18T13:52:57Z

Phil Culmer: Adjusted category

[[Category: Main Courses]]
From [https://uk.lkk.com/recipes/char-siu-bao-bun Lee Kum Kee]
= Ingredients =
* 4 pcs gua bao or Bao bun or Hirata bun
* 4 pcs baby gem leaves, torn to pieces
* 1 spring onion, diced
* 2 Tbsp pumpkin seeds, pan roasted
* 1 tsp Sesame wok oil
* 300g Pork belly, whole piece with skin on
* 2 Tbsp Dark Soy Sauce
* 2 Tbsp sugar, granulated
* 2 slices ginger
* ½ star anise
* ½ stick cinnamon
* 100ml water
* 1 Tbsp Light Soy Sauce

= Directions =

# Pre-heat pan to medium heat. Add a teaspoon of Wok Oil. Swirl it round.
# Add sliced ginger and stir-fry till fragrant.
# Add pork belly, premium dark soy sauce, sugar, spices and water.
# Bring to a simmer, cover and cook for 40 minutes. Test for softness. Continue to cook for uncovered another 15 minutes if not ready.
# Once cooked to desired softness, lift pork out of pot and leave to rest to cool. Once cook to touch, slice to 1cm thickness.
# Assemble by filling each bun with some torn lettuce, then add sliced pork and finally, garnish with chopped spring onions and toasted pumpkin seeds.

Braised Pork Bao Buns

2025-02-18T13:52:00Z

Phil Culmer: Created page

[[Category: Main Dishes]]
From [https://uk.lkk.com/recipes/char-siu-bao-bun Lee Kum Kee]
= Ingredients =
* 4 pcs gua bao or Bao bun or Hirata bun
* 4 pcs baby gem leaves, torn to pieces
* 1 spring onion, diced
* 2 Tbsp pumpkin seeds, pan roasted
* 1 tsp Sesame wok oil
* 300g Pork belly, whole piece with skin on
* 2 Tbsp Dark Soy Sauce
* 2 Tbsp sugar, granulated
* 2 slices ginger
* ½ star anise
* ½ stick cinnamon
* 100ml water
* 1 Tbsp Light Soy Sauce

= Directions =

# Pre-heat pan to medium heat. Add a teaspoon of Wok Oil. Swirl it round.
# Add sliced ginger and stir-fry till fragrant.
# Add pork belly, premium dark soy sauce, sugar, spices and water.
# Bring to a simmer, cover and cook for 40 minutes. Test for softness. Continue to cook for uncovered another 15 minutes if not ready.
# Once cooked to desired softness, lift pork out of pot and leave to rest to cool. Once cook to touch, slice to 1cm thickness.
# Assemble by filling each bun with some torn lettuce, then add sliced pork and finally, garnish with chopped spring onions and toasted pumpkin seeds.

Mooncakes

2025-02-18T13:31:51Z

Phil Culmer: Created page

[[Category: Cakes]]
From [https://redhousespice.com/cantonese-mooncake/ Red House Spice]

= Ingredients =
== For the dough ==
* 150 g Golden syrup
* ½ tsp Lye water (potassium carbonate solution)
* 50 ml Neutral cooking oil
* 220 g All-purpose flour (plain flour)
If you can't find lye water (aka Kansui), you can make a subsitute by baking baking soda (bicarbonate of soda) for an hour then dissolving it in 4 times the volume of water.

== For the lotus seed paste ==
* 100 g Dried lotus seed
* 75 g Sugar
* 50 ml Neutral cooking oil

== For the salted eggs ==
* 20 Duck eggs / salted egg yolks

== Additional bits ==
* 1 Egg yolk for egg wash
* Corn starch for dusting

= Directions =
== Salted egg yolks ==
These can be bought ready cooked at Chinese food stores, or you can boil duck eggs or salted yolks, boil them and remove the shell and whites, or separate them and bake the yolks.

== Lotus bean paste ==
Again, this can be bought ready-made, or you can also use red bean paste or black sesame paste.<br>

To make your own:
# Soak: Soak dried lotus seeds in water overnight to reduce the cooking time.
# Cook: Simmer them in water for 30 to 40 minutes until they become soft, then drain off the water.
# Blend: Put the cooked seeds into a food processor and blend them into a fine paste. Add a little water if you find it difficult to blend.
# Fry: Transfer the paste to a non-stick pan. Cook over medium heat. During this process, add sugar and oil in two batches. Make sure to constantly stir and fold the paste. This helps to evenly evaporate the moisture and avoid burning.
# Cool: Once the paste becomes quite dry and easily foldable into a solid block, remove it from the heat. Leave to cool completely.
* NOTE: Make sure the cooked paste isn’t too wet as it would make assembly very challenging. It also causes excess steam during baking, thus affecting the look of the mooncakes.

= Dough =
# First, mix golden syrup, lye water, and oil until well combined. Add flour to the mixture and knead briefly to form a dough. It should be soft, smooth but not sticky.
# Cover the dough with plastic wrap and rest for 30 minutes. This helps to relax the gluten making it more elastic. Otherwise, you may find it easy to tear or crack.
* NOTE: Be aware that you may need to adjust the quantity of the flour depending on the thickness of your syrup and the liquid absorption capacity of your flour.

== Assemble the mooncakes ==
I would recommend going to the [https://redhousespice.com/cantonese-mooncake/ Red House Spice website] for this, to see their illustrations and video. The basic steps are:
== The dough filling ratio ==
Once you have all the parts ready, you will need to measure and divide the dough and filling into small portions.

The dough filling ratio varies depending on personal preferences. It can be 2:8, 3:7, or 4:6. I always enjoy the taste of the dough so my recipe goes for the 4:6 ratio. That means for a 50g mooncake, the dough weighs 20g and the total weight of the lotus paste and egg yolk should be 30g (you can increase it to 35g).

Also, this ratio makes it easier to assemble. You’ll have enough dough to securely seal the filling thus avoiding leaking.

== How to shape them ==
# Shape a portion of lotus seed paste into a round wrapper.
# Put a salted egg yolk in the middle. # Gently push the paste upwards to seal the yolk completely.
# Flatten a piece of dough into a wrapper. Use the same method to tightly wrap and seal the filling.
# Coat the assembled ball with a thin layer of cornstarch. Put it into a mooncake mold.
# With the opening facing down, place the mold over a baking sheet. Press the handle to shape the cake. Then lift the mold and press again to release the cake.

* NOTE: If your mooncake mould makes 100g mooncakes, double the dough and filling quantity for each cake. Also, you may use two salted yolks to make it extra luxurious.

== Bake the mooncakes ==
# Preheat the oven to 375°F /190°C. Bake them for 5 minutes to harden the top of the mooncakes so the egg wash won’t ruit the delicate pattern.
# Take them out and brush a layer of the egg wash. Put them back into the oven. # Reduce the heat to 320°F/160°C and bake for a further 5 minutes. Then brush another layer of egg wash.
# The last baking process takes another 10-15 minutes. I suggest you check at 10 minutes. They are done once evenly golden brown.

== Rest the mooncakes ==
Let the mooncakes cool on a mesh rack. After that, you’ll find them quite dry to touch. Don’t rush to eat them. It’s essential to rest them further.
Store them in airtight containers for 1 to 2 days. During this period, mooncakes become softer and gain a nice shiny appearance. Chineses call this process “Huí Yóu/回油”, meaning “the return of oil”.

Leftover mooncakes can be stored in the fridge for up to 2 weeks. Bring back to room temperature before serving.

Pork and Kimchi Pierogis

2025-02-16T18:25:26Z

Phil Culmer: Updated formatting

[[Category: Main Courses]]
(Adapted from [https://www.justapinch.com/recipes/main-course/pork/grandmas-sunday-dinner-pork-and-kraut-pierogies.html Grandmas Sunday Dinner Pork and Kraut Pierogies] by Rene Stevens

I've taken Rene's lovely looking recipe, and given it an Andermani twist - I look forward to trying it.

= Ingredients =
== Dough ==
* 250 g flour, plus extra for kneading and rolling dough
* 1/2 tsp salt
* 1 large egg
* 125ml sour cream
* 60g butter

== Filling ==
* 250g course ground pork (or cooked and chopped vegetarian sausages)
* 2 clove garlic, finely chopped
* 2 largish shallots, diced
* 1 medium tart apple, chopped into small pieces
* 500ml kimchi, drained
* 125ml beer
* 1/4 tsp black pepper
* 1 Tbsp brown sugar
* 4 slices crisp bacon, crumbled (vegetarian bacon is an option)
* melted butter

== Dressing ==
* sour cream
* bacon bits (as above, or commercial ones, which are generally bread or soya)

= Directions =
# Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.
# Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)
# Roll dough out to 3mm thickness using floured surface. Cut out rounds of 100-150mm. (Rene uses a large sized tuna can with both ends cut out)
# Using 2 tbs bacon drippings or other fat or oil, brown ground pork / sausages til no longer pink.
# Add shallots, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes.
# Add kimchi, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes.
# Add bacon, stir to combine.
# Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.
# Fill 4-6 litre saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil.
# Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.
# Remove from boiling water and fry each one in melted butter til browned on each side.
# Serve with sour cream and additional bacon bits, if desired.

= Notes =
You can also serve these with caramelised or blackened onions or shallots along with the bacon and sour cream. Rene has also had them only boiled and then served with browned butter instead of also frying them.

Pork and Kimchi Pierogis

2025-02-16T18:21:55Z

Phil Culmer: /* Ingredients */ Corrected quantity

[[Category: Main Courses]]
(Adapted from [https://www.justapinch.com/recipes/main-course/pork/grandmas-sunday-dinner-pork-and-kraut-pierogies.html Grandmas Sunday Dinner Pork and Kraut Pierogies] by Rene Stevens

I've taken Rene's lovely looking recipe, and given it an Andermani twist - I look forward to trying it.

= Ingredients =

* 250 g flour, plus extra for kneading and rolling dough
* 1/2 tsp salt
* 1 large egg
* 125ml sour cream
* 60g butter
* 250g course ground pork (or cooked and chopped vegetarian sausages)
* 2 clove garlic, finely chopped
* 2 largish shallots, diced
* 1 medium tart apple, chopped into small pieces
* 500ml kimchi, drained
* 125ml beer
* 1/4 tsp black pepper
* 1 Tbsp brown sugar
* 4 slices crisp bacon, crumbled (vegetarian bacon is an option)
* melted butter
* sour cream
* bacon bits (as above, or commercial ones, which are generally bread or soya)

= Directions =
# Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.
# Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)
# Roll dough out to 3mm thickness using floured surface. Cut out rounds of 100-150mm. (Rene uses a large sized tuna can with both ends cut out)
# Using 2 tbs bacon drippings or other fat or oil, brown ground pork / sausages til no longer pink. Add shallots, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes. Add kimchi, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes. Add bacon, stir to combine.
# Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.
# Fill 4-6 litre saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil. Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.
# Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.

= Notes =
You can also serve these with caramelised or blackened onions or shallots along with the bacon and sour cream. Rene has also had them only boiled and then served with browned butter instead of also frying them.

Pork and Kimchi Pierogis

2025-02-16T18:17:08Z

Phil Culmer: Changed units

[[Category: Main Courses]]
(Adapted from [https://www.justapinch.com/recipes/main-course/pork/grandmas-sunday-dinner-pork-and-kraut-pierogies.html Grandmas Sunday Dinner Pork and Kraut Pierogies] by Rene Stevens

I've taken Rene's lovely looking recipe, and given it an Andermani twist - I look forward to trying it.

= Ingredients =

* 125 g flour, plus extra for kneading and rolling dough
* 1/2 tsp salt
* 1 large egg
* 125ml sour cream
* 60g butter
* 250g course ground pork (or cooked and chopped vegetarian sausages)
* 2 clove garlic, finely chopped
* 2 largish shallots, diced
* 1 medium tart apple, chopped into small pieces
* 500ml kimchi, drained
* 125ml beer
* 1/4 tsp black pepper
* 1 Tbsp brown sugar
* 4 slices crisp bacon, crumbled (vegetarian bacon is an option)
* melted butter
* sour cream
* bacon bits (as above, or commercial ones, which are generally bread or soya)

= Directions =
# Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.
# Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)
# Roll dough out to 3mm thickness using floured surface. Cut out rounds of 100-150mm. (Rene uses a large sized tuna can with both ends cut out)
# Using 2 tbs bacon drippings or other fat or oil, brown ground pork / sausages til no longer pink. Add shallots, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes. Add kimchi, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes. Add bacon, stir to combine.
# Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.
# Fill 4-6 litre saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil. Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.
# Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.

= Notes =
You can also serve these with caramelised or blackened onions or shallots along with the bacon and sour cream. Rene has also had them only boiled and then served with browned butter instead of also frying them.

Jägerspätzle

2025-02-16T17:00:30Z

Phil Culmer: /* For the Spaetzle */ corrected typo

[[Category: Main Courses]]

from [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ Savory Nothings] - I've translated to European units.

= Ingredients =

== For the Spaetzle ==
* 300 g flour
* ½ tsp salt
* 160 ml water
* 160 ml milk
* 3 eggs

== For the gravy ==
* 4 tbs butter (divided)
* 40 g finely chopped onion
* 2 cloves garlic (minced)
* 500 g button mushrooms sliced
* ½ tsp dried thyme
* salt & pepper to taste
* 1 tbs flour
* ½ tbs tomato paste
* 125 ml white wine OR more broth
* 500 ml beef / chicken / vegetable broth
* 2 tbs heavy cream (optional)

= Ingredients notes from the author: =
== For the spaetzle ==
* Flour: The spaetzle works great with regular all-purpose flour. If you want to go super authentic, substitute 60 g of semolina for 60 g of flour. This adds more bite to the spaetzle.
* Milk: I use semi-skimmed milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
* Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

== For the gravy ==
* Mushrooms: White or brown button mushrooms are my favorite for the gravy.
* Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
* Cream: This is optional for a richer taste.
* White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another 125 ml of broth.

= Directions =

== To make the Spaetzle ==
# In a large bowl, whisk together flour and salt. In a separate large measuring jug, whisk together water, milk and eggs until smooth.
# Add the egg mixture to the bowl with the flour, stir, then vigorously beat batter with a wooden spoon until there are no more lumps, you see air bubbles forming and batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest batter for 30 minutes.
# When ready to make the Spaetzle, bring a large pot of salted water to a boil. Reduce heat to a good simmer. Place a large wooden board on top of the pot, then place 125 ml of batter on the board. Using a blunt knife, scrape slivers of batter into the pot.
# Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with remaining batter.

== To make the gravy ==
# While spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add onion, garlic and mushrooms and cook until mushrooms have fully softened – about 5-10 minutes.
# Reduce heat to medium. Evenly sprinkle seasoning and flour over mushrooms, then stir well. Stir in tomato paste. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
# Pour beef broth into skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until gravy has thickened. Finish with cream, if using.
# Serve finished gravy over finished spaetzle.

= Directions notes from the original author: =

== Beating the batter ==
* The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
* You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.

== Batter thickness ==
* This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
* To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
* If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.

== Resting ==
* Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.

== Spaetzle press ==
* Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
* There are different systems, but this one is very popular.(See [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ the original recipe] for an affiliate link to the system that they recommend).

== Work in batches ==
* Don’t drop more than that 125 ml of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to 60 ml.

== Cooking temperature ==
*Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

Jägerspätzle

2025-02-16T17:00:00Z

Phil Culmer: /* For the Spaetzle */ Changed units

[[Category: Main Courses]]

from [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ Savory Nothings] - I've translated to European units.

= Ingredients =

== For the Spaetzle ==
* 330 g flour
* ½ tsp salt
* 160 ml water
* 160 ml milk
* 3 eggs

== For the gravy ==
* 4 tbs butter (divided)
* 40 g finely chopped onion
* 2 cloves garlic (minced)
* 500 g button mushrooms sliced
* ½ tsp dried thyme
* salt & pepper to taste
* 1 tbs flour
* ½ tbs tomato paste
* 125 ml white wine OR more broth
* 500 ml beef / chicken / vegetable broth
* 2 tbs heavy cream (optional)

= Ingredients notes from the author: =
== For the spaetzle ==
* Flour: The spaetzle works great with regular all-purpose flour. If you want to go super authentic, substitute 60 g of semolina for 60 g of flour. This adds more bite to the spaetzle.
* Milk: I use semi-skimmed milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
* Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

== For the gravy ==
* Mushrooms: White or brown button mushrooms are my favorite for the gravy.
* Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
* Cream: This is optional for a richer taste.
* White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another 125 ml of broth.

= Directions =

== To make the Spaetzle ==
# In a large bowl, whisk together flour and salt. In a separate large measuring jug, whisk together water, milk and eggs until smooth.
# Add the egg mixture to the bowl with the flour, stir, then vigorously beat batter with a wooden spoon until there are no more lumps, you see air bubbles forming and batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest batter for 30 minutes.
# When ready to make the Spaetzle, bring a large pot of salted water to a boil. Reduce heat to a good simmer. Place a large wooden board on top of the pot, then place 125 ml of batter on the board. Using a blunt knife, scrape slivers of batter into the pot.
# Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with remaining batter.

== To make the gravy ==
# While spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add onion, garlic and mushrooms and cook until mushrooms have fully softened – about 5-10 minutes.
# Reduce heat to medium. Evenly sprinkle seasoning and flour over mushrooms, then stir well. Stir in tomato paste. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
# Pour beef broth into skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until gravy has thickened. Finish with cream, if using.
# Serve finished gravy over finished spaetzle.

= Directions notes from the original author: =

== Beating the batter ==
* The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
* You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.

== Batter thickness ==
* This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
* To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
* If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.

== Resting ==
* Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.

== Spaetzle press ==
* Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
* There are different systems, but this one is very popular.(See [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ the original recipe] for an affiliate link to the system that they recommend).

== Work in batches ==
* Don’t drop more than that 125 ml of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to 60 ml.

== Cooking temperature ==
*Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

Jägerspätzle

2025-02-16T16:59:20Z

Phil Culmer: /* For the gravy */ changed units

[[Category: Main Courses]]

from [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ Savory Nothings] - I've translated to European units.

= Ingredients =

== For the Spaetzle ==
* 330 g flour
* ½ tsp salt
* 160 ml water
* 160 ml milk
* 3 eggs

== For the gravy ==
* 4 tbs butter (divided)
* 40 g finely chopped onion
* 2 cloves garlic (minced)
* 500 g button mushrooms sliced
* ½ tsp dried thyme
* salt & pepper to taste
* 1 tbs flour
* ½ tbs tomato paste
* 125 ml white wine OR more broth
* 500 ml beef / chicken / vegetable broth
* 2 tbs heavy cream (optional)

= Ingredients notes from the author: =
== For the spaetzle ==
* Flour: The spaetzle works great with regular all-purpose flour. If you want to go super authentic, substitute 125 ml of semolina for 125 ml of flour. This adds more bite to the spaetzle.
* Milk: I use semi-skimmed milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
* Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

== For the gravy ==
* Mushrooms: White or brown button mushrooms are my favorite for the gravy.
* Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
* Cream: This is optional for a richer taste.
* White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another 125 ml of broth.

= Directions =

== To make the Spaetzle ==
# In a large bowl, whisk together flour and salt. In a separate large measuring jug, whisk together water, milk and eggs until smooth.
# Add the egg mixture to the bowl with the flour, stir, then vigorously beat batter with a wooden spoon until there are no more lumps, you see air bubbles forming and batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest batter for 30 minutes.
# When ready to make the Spaetzle, bring a large pot of salted water to a boil. Reduce heat to a good simmer. Place a large wooden board on top of the pot, then place 125 ml of batter on the board. Using a blunt knife, scrape slivers of batter into the pot.
# Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with remaining batter.

== To make the gravy ==
# While spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add onion, garlic and mushrooms and cook until mushrooms have fully softened – about 5-10 minutes.
# Reduce heat to medium. Evenly sprinkle seasoning and flour over mushrooms, then stir well. Stir in tomato paste. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
# Pour beef broth into skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until gravy has thickened. Finish with cream, if using.
# Serve finished gravy over finished spaetzle.

= Directions notes from the original author: =

== Beating the batter ==
* The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
* You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.

== Batter thickness ==
* This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
* To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
* If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.

== Resting ==
* Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.

== Spaetzle press ==
* Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
* There are different systems, but this one is very popular.(See [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ the original recipe] for an affiliate link to the system that they recommend).

== Work in batches ==
* Don’t drop more than that 125 ml of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to 60 ml.

== Cooking temperature ==
*Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

Jägerspätzle

2025-02-16T16:57:23Z

Phil Culmer: /* For the Spaetzle */ Changed units

[[Category: Main Courses]]

from [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ Savory Nothings] - I've translated to European units.

= Ingredients =

== For the Spaetzle ==
* 330 g flour
* ½ tsp salt
* 160 ml water
* 160 ml milk
* 3 eggs

== For the gravy ==
* 4 tbs butter (divided)
* 60ml finely chopped onion
* 2 cloves garlic (minced)
* 500 g button mushrooms sliced
* ½ tsp dried thyme
* salt & pepper to taste
* 1 tbs flour
* ½ tbs tomato paste
* 125 ml white wine OR more broth
* 500 ml beef / chicken / vegetable broth
* 2 tbs heavy cream (optional)

= Ingredients notes from the author: =
== For the spaetzle ==
* Flour: The spaetzle works great with regular all-purpose flour. If you want to go super authentic, substitute 125 ml of semolina for 125 ml of flour. This adds more bite to the spaetzle.
* Milk: I use semi-skimmed milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
* Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

== For the gravy ==
* Mushrooms: White or brown button mushrooms are my favorite for the gravy.
* Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
* Cream: This is optional for a richer taste.
* White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another 125 ml of broth.

= Directions =

== To make the Spaetzle ==
# In a large bowl, whisk together flour and salt. In a separate large measuring jug, whisk together water, milk and eggs until smooth.
# Add the egg mixture to the bowl with the flour, stir, then vigorously beat batter with a wooden spoon until there are no more lumps, you see air bubbles forming and batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest batter for 30 minutes.
# When ready to make the Spaetzle, bring a large pot of salted water to a boil. Reduce heat to a good simmer. Place a large wooden board on top of the pot, then place 125 ml of batter on the board. Using a blunt knife, scrape slivers of batter into the pot.
# Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with remaining batter.

== To make the gravy ==
# While spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add onion, garlic and mushrooms and cook until mushrooms have fully softened – about 5-10 minutes.
# Reduce heat to medium. Evenly sprinkle seasoning and flour over mushrooms, then stir well. Stir in tomato paste. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
# Pour beef broth into skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until gravy has thickened. Finish with cream, if using.
# Serve finished gravy over finished spaetzle.

= Directions notes from the original author: =

== Beating the batter ==
* The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
* You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.

== Batter thickness ==
* This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
* To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
* If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.

== Resting ==
* Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.

== Spaetzle press ==
* Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
* There are different systems, but this one is very popular.(See [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ the original recipe] for an affiliate link to the system that they recommend).

== Work in batches ==
* Don’t drop more than that 125 ml of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to 60 ml.

== Cooking temperature ==
*Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

Jägerspätzle

2025-02-16T16:55:56Z

Phil Culmer: /* For the spaetzle */ Corrected typo

[[Category: Main Courses]]

from [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ Savory Nothings] - I've translated to European units.

= Ingredients =

== For the Spaetzle ==
* 625 ml flour
* ½ tsp salt
* 160 ml water
* 160 ml milk
* 3 eggs

== For the gravy ==
* 4 tbs butter (divided)
* 60ml finely chopped onion
* 2 cloves garlic (minced)
* 500 g button mushrooms sliced
* ½ tsp dried thyme
* salt & pepper to taste
* 1 tbs flour
* ½ tbs tomato paste
* 125 ml white wine OR more broth
* 500 ml beef / chicken / vegetable broth
* 2 tbs heavy cream (optional)

= Ingredients notes from the author: =
== For the spaetzle ==
* Flour: The spaetzle works great with regular all-purpose flour. If you want to go super authentic, substitute 125 ml of semolina for 125 ml of flour. This adds more bite to the spaetzle.
* Milk: I use semi-skimmed milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
* Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

== For the gravy ==
* Mushrooms: White or brown button mushrooms are my favorite for the gravy.
* Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
* Cream: This is optional for a richer taste.
* White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another 125 ml of broth.

= Directions =

== To make the Spaetzle ==
# In a large bowl, whisk together flour and salt. In a separate large measuring jug, whisk together water, milk and eggs until smooth.
# Add the egg mixture to the bowl with the flour, stir, then vigorously beat batter with a wooden spoon until there are no more lumps, you see air bubbles forming and batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest batter for 30 minutes.
# When ready to make the Spaetzle, bring a large pot of salted water to a boil. Reduce heat to a good simmer. Place a large wooden board on top of the pot, then place 125 ml of batter on the board. Using a blunt knife, scrape slivers of batter into the pot.
# Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with remaining batter.

== To make the gravy ==
# While spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add onion, garlic and mushrooms and cook until mushrooms have fully softened – about 5-10 minutes.
# Reduce heat to medium. Evenly sprinkle seasoning and flour over mushrooms, then stir well. Stir in tomato paste. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
# Pour beef broth into skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until gravy has thickened. Finish with cream, if using.
# Serve finished gravy over finished spaetzle.

= Directions notes from the original author: =

== Beating the batter ==
* The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
* You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.

== Batter thickness ==
* This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
* To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
* If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.

== Resting ==
* Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.

== Spaetzle press ==
* Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
* There are different systems, but this one is very popular.(See [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ the original recipe] for an affiliate link to the system that they recommend).

== Work in batches ==
* Don’t drop more than that 125 ml of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to 60 ml.

== Cooking temperature ==
*Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

Jägerspätzle

2025-02-16T16:54:49Z

Phil Culmer: /* For the Spaetzle */ Corrected typo

[[Category: Main Courses]]

from [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ Savory Nothings] - I've translated to European units.

= Ingredients =

== For the Spaetzle ==
* 625 ml flour
* ½ tsp salt
* 160 ml water
* 160 ml milk
* 3 eggs

== For the gravy ==
* 4 tbs butter (divided)
* 60ml finely chopped onion
* 2 cloves garlic (minced)
* 500 g button mushrooms sliced
* ½ tsp dried thyme
* salt & pepper to taste
* 1 tbs flour
* ½ tbs tomato paste
* 125 ml white wine OR more broth
* 500 ml beef / chicken / vegetable broth
* 2 tbs heavy cream (optional)

= Ingredients notes from the author: =
== For the spaetzle ==
* Flour: The spaetzle work great with regular all-purpose flour. If you want to go super authentic, substitute 125 ml of semolina for 125 ml of flour. This adds more bite to the spaetzle.
* Milk: I use semi-skimmed milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
* Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

== For the gravy ==
* Mushrooms: White or brown button mushrooms are my favorite for the gravy.
* Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
* Cream: This is optional for a richer taste.
* White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another 125 ml of broth.

= Directions =

== To make the Spaetzle ==
# In a large bowl, whisk together flour and salt. In a separate large measuring jug, whisk together water, milk and eggs until smooth.
# Add the egg mixture to the bowl with the flour, stir, then vigorously beat batter with a wooden spoon until there are no more lumps, you see air bubbles forming and batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest batter for 30 minutes.
# When ready to make the Spaetzle, bring a large pot of salted water to a boil. Reduce heat to a good simmer. Place a large wooden board on top of the pot, then place 125 ml of batter on the board. Using a blunt knife, scrape slivers of batter into the pot.
# Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with remaining batter.

== To make the gravy ==
# While spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add onion, garlic and mushrooms and cook until mushrooms have fully softened – about 5-10 minutes.
# Reduce heat to medium. Evenly sprinkle seasoning and flour over mushrooms, then stir well. Stir in tomato paste. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
# Pour beef broth into skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until gravy has thickened. Finish with cream, if using.
# Serve finished gravy over finished spaetzle.

= Directions notes from the original author: =

== Beating the batter ==
* The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
* You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.

== Batter thickness ==
* This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
* To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
* If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.

== Resting ==
* Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.

== Spaetzle press ==
* Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
* There are different systems, but this one is very popular.(See [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ the original recipe] for an affiliate link to the system that they recommend).

== Work in batches ==
* Don’t drop more than that 125 ml of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to 60 ml.

== Cooking temperature ==
*Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

Sachertorte

2025-02-16T13:54:38Z

Phil Culmer: Adjusted formatting and rearranged

[[Category: Cakes]]
The classic torte famously invented by [[wikipedia:Franz_Sacher|Franz Sacher]], supposedly for [[wikipedia:Prince_Metternich|Prinz Metternich]].

This recipe is a community recipe by belgrade [https://www.nigella.com/recipes/members/belgrades-sacher-torta]<br>

Serves: 12-16
=Ingredients=

== Torte ==
180 grams butter
8 eggs (separated into white and yolks)
250 grams walnuts (ground)
1 tablespoon flour
1 tablespoon baking powder
1 tablespoon cinnamon
180 grams dark chocolate
250 grams apricot jam
1 tablespoon milk

== Ganache ==
200 grams dark chocolate
100 grams butter
1 tablespoon oil
1 tablespoon sugar

=Method=

==Cake==

With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy. Add one by one egg yolks while still mixing.

Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed.

Melt 180g chocolate. Add to the batter still at low speed.

At high speed, with a pinch of salt mix 8 egg whites for about 5 minutes. Add the whites to the mixture very slowly still mixing at the lowest speed or by hand.

Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides.

Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes.

Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool

Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water.

Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters.

Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters.

The jam is the key and it prevents the chocolate glaze from absorbing into the cake.

Put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)

==Ganache==

in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon sugar

Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later).

Put the left over chocolate in a small pan.

Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt put in a bag - this time the chocolate should not be hot, cut the tip off and write on the cake SACHER.

= Skipper's note =
Good served with gobs of thick whipped cream (perhaps with a drop of Kirsch?), and a nice rich cup of coffee.

Sachertorte

2025-02-16T13:52:00Z

Phil Culmer: Adjusted formatting

[[Category: Cakes]]
The classic torte famously invented by [[wikipedia:Franz_Sacher|Franz Sacher]], supposedly for [[wikipedia:Prince_Metternich|Prinz Metternich]].

This recipe is a community recipe by belgrade [https://www.nigella.com/recipes/members/belgrades-sacher-torta]

=Ingredients=

Serves: 12-16

180 grams butter
100 grams butter (extra)
8 eggs (separated into white and yolks)
250 grams walnuts (ground)
1 tablespoon flour
1 tablespoon baking powder
1 tablespoon cinnamon
180 grams dark chocolate
200 grams dark chocolate (extra)
250 grams apricot jam
1 tablespoon milk
1 tablespoon oil
1 tablespoon sugar

=Method=

==Cake==

With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy. Add one by one egg yolks while still mixing.

Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed.

Melt 180g chocolate. Add to the batter still at low speed.

At high speed, with a pinch of salt mix 8 egg whites for about 5 minutes. Add the whites to the mixture very slowly still mixing at the lowest speed or by hand.

Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides.

Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes.

Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool

Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water.

Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters.

Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters.

The jam is the key and it prevents the chocolate glaze from absorbing into the cake.

Put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)

==Ganache==

in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon sugar

Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later).

Put the left over chocolate in a small pan.

Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt put in a bag - this time the chocolate should not be hot, cut the tip off and write on the cake SACHER.

= Skipper's note =
Good served with gobs of thick whipped cream (perhaps with a drop of Kirsch?), and a nice rich cup of coffee.

Marzipan Quark Stollen

2025-02-16T13:49:00Z

Phil Culmer: Adjusted formatting

[[Category: Cakes]]
from [https://www.chefkoch.de/rezepte/1338241238656965/Marzipan-Quark-Stollen.html Chefkoch], with a tweak or two from the Skipper.

= Ingredients =
* 375 g raisins
* 100 ml rum
* 375 g wheat flour
* 4 tsp baking powder
* 125 g Sugar
* "1 pack" Vanillin sugar or vanilla sugar, homemade (Dr Ötker do packs of 8g, so I'd suggest 2 tsp)
* 1 small bottle(s) butter-vanilla flavour and possibly rum flavour
* 1 pinch cardamom, ground
* 1 pinch mace, ground
* 1 tsp orange peel, grated
* 250 g low-fat curd cheese
* 1 egg
* 1 egg yolk
* 150 g butter, soft
* 100 g candied lemon peel
* 200 g almond(s), ground
* 100 g marzipan paste
* 100 g butter, melted
* powdered sugar

= Directions =
# Soak the raisins in rum.
# Drain the raisins and drink the rum.
# Mix the flour with the baking powder and sift into a mixing bowl.
# Add the sugar, vanilla sugar, butter-vanilla flavouring, cardamom, mace, orange peel, quark, egg, egg yolk and the soft butter and mix everything well with the mixer on the highest setting for about 5 minutes.
# Place the dough on a lightly floured work surface and press a well into it.
# Add the candied lemon peel, ground almonds and rum raisins and work everything into a smooth dough. If it is too sticky (depending on how much liquid the raisins have absorbed), add a little flour.
# Roll out the dough to a rectangle of approx. 30 x 20 cm.
# Knead the marzipan well until oil comes out and roll out to a rectangle of 30 x 15 cm.
# Place the marzipan on the dough so that some dough remains free on the long sides.
# Roll the dough up from the longer side, not too loosely, place it on the seam and shape it into a stollen.
# Place the stollen on three layers of baking paper (important, otherwise it will burn from below!) and bake at 150°C for 50-60 minutes.
# Check occasionally whether it is getting too dark. If so, cover with aluminum foil.
# Take the stollen out and spread half of the melted butter on it. Immediately sprinkle with powdered sugar. Repeat the process several times.
# Wrap the cooled stollen tightly in parchment or baking paper and also wrap it in aluminum foil. It will keep for several weeks this way. Chef Koch usually bakes the stollen two to three weeks before Christmas and then lets it rest in a cool place until then.

Glühweinkuchen

2025-02-16T13:48:14Z

Phil Culmer: Adjusted formatting

{{DISPLAYTITLE:Kathy's Glühweinkuchen}}
[[Category: Cakes]]
from [https://www.chefkoch.de/rezepte/259551101557838/Gluehweinkuchen.html Chefkoch]

= Ingredients =
* 250 g Flour
* 300 g Butter
* 300 g Sugar
* 5 Eggs
* 3 tbs Cocoa powder
* ½ tsp Cinnamon
* ½ tsp Gingerbread spice
* 1 pack Chocolate shavings
* 2 tsp Vanilla sugar
* 125ml mulled wine
* 3 tsp baking powder
* cake icing, chocolate

= Directions =
# Mix everything except the chocolate icing into a batter and put it in a greased Bundt cake tin.
# Bake at 180 degrees for about 50-60 minutes.
# Allow to cool.
# Cover in chocolate icing.

East Prussian Honey Cake

2025-02-16T13:47:26Z

Phil Culmer: Adjusted formatting

[[Category: Cakes]]
from [https://www.chefkoch.de/rezepte/90721035363566/Ostpreussischer-Honigkuchen.html?aid=866019f5 Chefkoch]

Note: I've translated this from German, so double check it.

= Ingredients =
* 300 g Honey
* 150 g Sugar
* 125 g Fat
* 500 g Flour
* 5 g Cloves
* 5 g Mixed spice
* 5 g Cinnamon
* 5 g Cardamom
* 1 tsp Lemon zest
* 1 tsp Orange zest
* 2 egg(s)
* 1 pinch Salt
* 5 g hartshorn salt (an ammonium-based baking powder)
* 5 g Potassium carbonate, dissolved in a little water
* Almond(s), for decoration or sprinkling

= Directions =
# Heat the honey, sugar and fat together in a pan on the hotplate. The mixture should not boil.
# While the honey is warming up, mix all the spices and the other ingredients dry with the flour. Add the honey mixture, not too hot, then the beaten eggs and the dissolved leavening agent.
# After mixing thoroughly, the dough is best left covered in a warm room for 2 weeks or at least a few days.
# Press the dough onto a greased or floured tray or into the drip pan, brush with beaten egg and sprinkle with sliced or chopped almonds.
# Place: on the middle shelf
# Bake: 20 - 25 mins at 180 degrees 5 - 10 mins at 0 degrees

Spicy Beer Mustard

2025-02-16T13:46:22Z

Phil Culmer: /* Ingredients */ adjusted formatting

[[Category: Condiments]]
[[Category: Home Canning]]
From [https://www.tasteofhome.com/recipes/spicy-bavarian-beer-mustard/ Taste of Home]

= Ingredients =
* 500ml dark beer
* 500ml brown mustard seed
* 500ml ground mustard, such as Coleman's Dry Mustard
* 375ml packed brown sugar
* 375ml malt vinegar
* 125ml balsamic vinegar
* 3 teaspoons salt
* 2 teaspoons ground allspice
* 1/2 teaspoon ground cloves
* 2 teaspoons vanilla extract

= Directions =
# In a small bowl, combine beer and mustard seeds.
# Cover and refrigerate overnight.
# Place seed mixture in a blender. C
# over and process until chopped and slightly grainy.
# Transfer to a Dutch oven.
# Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves.
# Bring just to a boil.
# Remove from heat; stir in vanilla.
# Ladle hot liquid into 7 hot 300ml jars, leaving 10-15mm headspace.
# Wipe rims. Center lids on jars; screw on bands until fingertip tight.
# Place jars into canner with simmering water, ensuring that they are completely covered with water.
# Bring to a boil; process for 10 minutes.
# Remove jars and cool.

Spicy Beer Mustard

2025-02-16T13:45:40Z

Phil Culmer: Adjusted formatting

[[Category: Condiments]]
[[Category: Home Canning]]
From [https://www.tasteofhome.com/recipes/spicy-bavarian-beer-mustard/ Taste of Home]

= Ingredients =
** 500ml dark beer
** 500ml brown mustard seed
** 500ml ground mustard, such as Coleman's Dry Mustard
** 375ml packed brown sugar
** 375ml malt vinegar
** 125ml balsamic vinegar
** 3 teaspoons salt
** 2 teaspoons ground allspice
** 1/2 teaspoon ground cloves
** 2 teaspoons vanilla extract

= Directions =
# In a small bowl, combine beer and mustard seeds.
# Cover and refrigerate overnight.
# Place seed mixture in a blender. C
# over and process until chopped and slightly grainy.
# Transfer to a Dutch oven.
# Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves.
# Bring just to a boil.
# Remove from heat; stir in vanilla.
# Ladle hot liquid into 7 hot 300ml jars, leaving 10-15mm headspace.
# Wipe rims. Center lids on jars; screw on bands until fingertip tight.
# Place jars into canner with simmering water, ensuring that they are completely covered with water.
# Bring to a boil; process for 10 minutes.
# Remove jars and cool.

Oma Friede`s East Prussian potato pancakes

2025-02-16T13:45:01Z

Phil Culmer: Adjusted formatting

[[Category: Breakfast]]

from [https://www.kochbar.de/rezept/511629/Oma-Friede-s-ostpr-Kartoffelpuffer-Rzpt-um-1890.html Kochbar] (a recipe around 1890)

= Ingredients =
* 870g Peeled potatoes (about 8)
* 130g peeled onions (2 medium)
* 4 large Eggs
** If you are using small eggs, just use 1-2 more. The eggs provide the "binding".
* 2 tsp Sugar
* 2 tsp Caraway, if you like it
* 2 tsp Salt
* 100g or so Neutral oil for frying

= Directions =
# Grate the peeled potatoes and onions on a fine grater (please do not use a "strip grater"). It's a bit laborious, but the result is GREAT.
# Now add all other ingredients (eggs, salt, sugar, caraway) to the "potato-onion dough" and mix everything well.
# Heat the oil in a saucepan.
# Then fry the pancakes in the hot fat as desired (round or "East Prussian sandwich-shaped").
# Place them on a cake rack and keep them warm (in the oven).

The author's serving suggestion:<br>
''"We always have apple sauce or original East Prussian blueberry compote, sugar and "a fresh pot of muckefuk" (malt coffee) with the pancakes. (Bean coffee is a no-go, because it doesn't taste good with the pancakes at all.) I think these are still childhood memories, but everyone can try it out for themselves."''

Pork and Kimchi Pierogis

2025-02-16T13:43:14Z

Phil Culmer: Adjusted formatting

[[Category: Main Courses]]
(Adapted from [https://www.justapinch.com/recipes/main-course/pork/grandmas-sunday-dinner-pork-and-kraut-pierogies.html Grandmas Sunday Dinner Pork and Kraut Pierogies] by Rene Stevens

I've taken Rene's lovely looking recipe, and given it an Andermani twist - I look forward to trying it.

= Ingredients =

* 250 ml flour, plus extra for kneading and rolling dough
* 1/2 tsp salt
* 1 large egg
* 125ml sour cream
* 60g butter
* 250g course ground pork (or cooked and chopped vegetarian sausages)
* 2 clove garlic, finely chopped
* 2 largish shallots, diced
* 1 medium tart apple, chopped into small pieces
* 500ml kimchi, drained
* 125ml beer
* 1/4 tsp black pepper
* 1 Tbsp brown sugar
* 4 slices crisp bacon, crumbled (vegetarian bacon is an option)
* melted butter
* sour cream
* bacon bits (as above, or commercial ones, which are generally bread or soya)

= Directions =
# Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.
# Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)
# Roll dough out to 3mm thickness using floured surface. Cut out rounds of 100-150mm. (Rene uses a large sized tuna can with both ends cut out)
# Using 2 tbs bacon drippings or other fat or oil, brown ground pork / sausages til no longer pink. Add shallots, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes. Add kimchi, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes. Add bacon, stir to combine.
# Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.
# Fill 4-6 litre saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil. Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.
# Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.

= Notes =
You can also serve these with caramelised or blackened onions or shallots along with the bacon and sour cream. Rene has also had them only boiled and then served with browned butter instead of also frying them.

Pork and Kimchi Pierogis

2025-02-16T13:42:38Z

Phil Culmer: Adjusted formatting

[[Category: Main Courses]]
(Adapted from [https://www.justapinch.com/recipes/main-course/pork/grandmas-sunday-dinner-pork-and-kraut-pierogies.html Grandmas Sunday Dinner Pork and Kraut Pierogies] by Rene Stevens

I've taken Rene's lovely looking recipe, and given it an Andermani twist - I look forward to trying it.

= Ingredients =

* 250 ml flour, plus extra for kneading and rolling dough
* 1/2 tsp salt
* 1 large egg
* 125ml sour cream
* 60g butter
* 250g course ground pork (or cooked and chopped vegetarian sausages)
* 2 clove garlic, finely chopped
* 2 largish shallots, diced
* 1 medium tart apple, chopped into small pieces
* 500ml kimchi, drained
* 125ml beer
* 1/4 tsp black pepper
* 1 Tbsp brown sugar
* 4 slices crisp bacon, crumbled (vegetarian bacon is an option)
* melted butter
* sour cream
* bacon bits (as above, or commercial ones, which are generally bread or soya)

= Directions =
# Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.
# Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)
# Roll dough out to 3mm thickness using floured surface. Cut out rounds of 100-150mm. (Rene uses a large sized tuna can with both ends cut out)
# Using 2 tbs bacon drippings or other fat or oil, brown ground pork / sausages til no longer pink. Add shallots, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes. Add kimchi, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes. Add bacon, stir to combine.
# Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.
# Fill 4-6 litre saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil. Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.
# Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.

*Notes - You can also serve these with caramelised or blackened onions or shallots along with the bacon and sour cream. Rene has also had them only boiled and then served with browned butter instead of also frying them.

Pan-Seared Tuna Steak

2025-02-16T13:42:02Z

Phil Culmer: Adjusted formatting

[[Category: Main Courses]]
from FADM Simpson, Stabschef von 2SL

= Ingredients =
* 1lbs tuna steak
* 1 Tbsp brown sugar
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp salt
* 1 tsp pepper
* 1 tsp chili powder
* 1 tsp Chinese 5 Spice

= Directions =
# Heat pan with butter & oil
# Mix spices and rub top & bottom of steaks
# Sear each side to taste. Rare is about 1m/side on high heat (dependent on thickness).
[[File:Pan-Seared Tuna Steak.jpg|frame]]

Jägerspätzle

2025-02-16T13:41:09Z

Phil Culmer: Adjusted formatting

[[Category: Main Courses]]

from [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ Savory Nothings] - I've translated to European units.

= Ingredients =

== For the Spaetzle ==
* 675 ml flour
* ½ tsp salt
* 160 ml water
* 160 ml milk
* 3 eggs

== For the gravy ==
* 4 tbs butter (divided)
* 60ml finely chopped onion
* 2 cloves garlic (minced)
* 500 g button mushrooms sliced
* ½ tsp dried thyme
* salt & pepper to taste
* 1 tbs flour
* ½ tbs tomato paste
* 125 ml white wine OR more broth
* 500 ml beef / chicken / vegetable broth
* 2 tbs heavy cream (optional)

= Ingredients notes from the author: =
== For the spaetzle ==
* Flour: The spaetzle work great with regular all-purpose flour. If you want to go super authentic, substitute 125 ml of semolina for 125 ml of flour. This adds more bite to the spaetzle.
* Milk: I use semi-skimmed milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
* Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

== For the gravy ==
* Mushrooms: White or brown button mushrooms are my favorite for the gravy.
* Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
* Cream: This is optional for a richer taste.
* White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another 125 ml of broth.

= Directions =

== To make the Spaetzle ==
# In a large bowl, whisk together flour and salt. In a separate large measuring jug, whisk together water, milk and eggs until smooth.
# Add the egg mixture to the bowl with the flour, stir, then vigorously beat batter with a wooden spoon until there are no more lumps, you see air bubbles forming and batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest batter for 30 minutes.
# When ready to make the Spaetzle, bring a large pot of salted water to a boil. Reduce heat to a good simmer. Place a large wooden board on top of the pot, then place 125 ml of batter on the board. Using a blunt knife, scrape slivers of batter into the pot.
# Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with remaining batter.

== To make the gravy ==
# While spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add onion, garlic and mushrooms and cook until mushrooms have fully softened – about 5-10 minutes.
# Reduce heat to medium. Evenly sprinkle seasoning and flour over mushrooms, then stir well. Stir in tomato paste. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
# Pour beef broth into skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until gravy has thickened. Finish with cream, if using.
# Serve finished gravy over finished spaetzle.

= Directions notes from the original author: =

== Beating the batter ==
* The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
* You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.

== Batter thickness ==
* This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
* To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
* If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.

== Resting ==
* Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.

== Spaetzle press ==
* Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
* There are different systems, but this one is very popular.(See [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ the original recipe] for an affiliate link to the system that they recommend).

== Work in batches ==
* Don’t drop more than that 125 ml of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to 60 ml.

== Cooking temperature ==
*Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

Jägerspätzle

2025-02-16T13:38:59Z

Phil Culmer: Created page

[[Category: Main Courses]]
= Jägerspätzle =
from [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ Savory Nothings] - I've translated to European units.

== Ingredients ==

=== For the Spaetzle ===
* 675 ml flour
* ½ tsp salt
* 160 ml water
* 160 ml milk
* 3 eggs

=== For the gravy ===
* 4 tbs butter (divided)
* 60ml finely chopped onion
* 2 cloves garlic (minced)
* 500 g button mushrooms sliced
* ½ tsp dried thyme
* salt & pepper to taste
* 1 tbs flour
* ½ tbs tomato paste
* 125 ml white wine OR more broth
* 500 ml beef / chicken / vegetable broth
* 2 tbs heavy cream (optional)

== Ingredients notes from the author: ==
=== For the spaetzle ===
* Flour: The spaetzle work great with regular all-purpose flour. If you want to go super authentic, substitute 125 ml of semolina for 125 ml of flour. This adds more bite to the spaetzle.
* Milk: I use semi-skimmed milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
* Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

=== For the gravy ===
* Mushrooms: White or brown button mushrooms are my favorite for the gravy.
* Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
* Cream: This is optional for a richer taste.
* White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another 125 ml of broth.

== Directions ==

=== To make the Spaetzle ===
# In a large bowl, whisk together flour and salt. In a separate large measuring jug, whisk together water, milk and eggs until smooth.
# Add the egg mixture to the bowl with the flour, stir, then vigorously beat batter with a wooden spoon until there are no more lumps, you see air bubbles forming and batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest batter for 30 minutes.
# When ready to make the Spaetzle, bring a large pot of salted water to a boil. Reduce heat to a good simmer. Place a large wooden board on top of the pot, then place 125 ml of batter on the board. Using a blunt knife, scrape slivers of batter into the pot.
# Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with remaining batter.

=== To make the gravy ===
# While spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add onion, garlic and mushrooms and cook until mushrooms have fully softened – about 5-10 minutes.
# Reduce heat to medium. Evenly sprinkle seasoning and flour over mushrooms, then stir well. Stir in tomato paste. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
# Pour beef broth into skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until gravy has thickened. Finish with cream, if using.
# Serve finished gravy over finished spaetzle.

== Directions notes from the original author: ==

=== Beating the batter ===
* The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
* You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.

=== Batter thickness ===
* This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
* To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
* If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.

=== Resting ===
* Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.

=== Spaetzle press ===
* Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
* There are different systems, but this one is very popular.(See [https://www.savorynothings.com/jagerspatzle-german-dumplings-with-mushrooms/ the original recipe] for an affiliate link to the system that they recommend).

=== Work in batches ===
* Don’t drop more than that 125 ml of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to 60 ml.

=== Cooking temperature ===
*Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

Category:Recipes

2025-02-16T10:30:48Z

Phil Culmer: Added attribution note

= The actual recipe book. =
I am collecting recipes from a variety of sources, all of which will be appropriately cited. Please follow this practice if you are adding recipes to the wiki. If I have used one of your recipes and you would like me to remove it, please contact me at co@smsscharnhorst.org.

Category:Breakfast

2025-02-16T10:27:31Z

Phil Culmer: Created page

[[Category: Recipes]]
Breakfast dishes

Oma Friede`s East Prussian potato pancakes

2025-02-16T10:26:49Z

Phil Culmer: Created page

[[Category: Breakfast]]
= Oma Friede`s East Prussian potato pancakes (recipe around 1890) =
from [https://www.kochbar.de/rezept/511629/Oma-Friede-s-ostpr-Kartoffelpuffer-Rzpt-um-1890.html Kochbar]

== Ingredients ==
* 870g Peeled potatoes (about 8)
* 130g peeled onions (2 medium)
* 4 large Eggs
** If you are using small eggs, just use 1-2 more. The eggs provide the "binding".
* 2 tsp Sugar
* 2 tsp Caraway, if you like it
* 2 tsp Salt
* 100g or so Neutral oil for frying

== Directions ==
# Grate the peeled potatoes and onions on a fine grater (please do not use a "strip grater"). It's a bit laborious, but the result is GREAT.
# Now add all other ingredients (eggs, salt, sugar, caraway) to the "potato-onion dough" and mix everything well.
# Heat the oil in a saucepan.
# Then fry the pancakes in the hot fat as desired (round or "East Prussian sandwich-shaped").
# Place them on a cake rack and keep them warm (in the oven).

The author's serving suggestion:<br>
''"We always have apple sauce or original East Prussian blueberry compote, sugar and "a fresh pot of muckefuk" (malt coffee) with the pancakes. (Bean coffee is a no-go, because it doesn't taste good with the pancakes at all.) I think these are still childhood memories, but everyone can try it out for themselves."''

Glühweinkuchen

2025-02-16T10:05:13Z

Phil Culmer: Changed title

{{DISPLAYTITLE:Kathy's Glühweinkuchen}}
[[Category: Cakes]]
= Kathy's Glühweinkuchen =
from [https://www.chefkoch.de/rezepte/259551101557838/Gluehweinkuchen.html Chefkoch]

== Ingredients ==
* 250 g Flour
* 300 g Butter
* 300 g Sugar
* 5 Eggs
* 3 tbs Cocoa powder
* ½ tsp Cinnamon
* ½ tsp Gingerbread spice
* 1 pack Chocolate shavings
* 2 tsp Vanilla sugar
* 125ml mulled wine
* 3 tsp baking powder
* cake icing, chocolate

== Directions ==
# Mix everything except the chocolate icing into a batter and put it in a greased Bundt cake tin.
# Bake at 180 degrees for about 50-60 minutes.
# Allow to cool.
# Cover in chocolate icing.

Glühweinkuchen

2025-02-16T10:04:00Z

Phil Culmer: Added category

[[Category: Cakes]]
= Kathy's Glühweinkuchen =
from [https://www.chefkoch.de/rezepte/259551101557838/Gluehweinkuchen.html Chefkoch]

== Ingredients ==
* 250 g Flour
* 300 g Butter
* 300 g Sugar
* 5 Eggs
* 3 tbs Cocoa powder
* ½ tsp Cinnamon
* ½ tsp Gingerbread spice
* 1 pack Chocolate shavings
* 2 tsp Vanilla sugar
* 125ml mulled wine
* 3 tsp baking powder
* cake icing, chocolate

== Directions ==
# Mix everything except the chocolate icing into a batter and put it in a greased Bundt cake tin.
# Bake at 180 degrees for about 50-60 minutes.
# Allow to cool.
# Cover in chocolate icing.

Glühweinkuchen

2025-02-16T10:01:46Z

Phil Culmer: Created page

= Kathy's Glühweinkuchen =
from [https://www.chefkoch.de/rezepte/259551101557838/Gluehweinkuchen.html Chefkoch]

== Ingredients ==
* 250 g Flour
* 300 g Butter
* 300 g Sugar
* 5 Eggs
* 3 tbs Cocoa powder
* ½ tsp Cinnamon
* ½ tsp Gingerbread spice
* 1 pack Chocolate shavings
* 2 tsp Vanilla sugar
* 125ml mulled wine
* 3 tsp baking powder
* cake icing, chocolate

== Directions ==
# Mix everything except the chocolate icing into a batter and put it in a greased Bundt cake tin.
# Bake at 180 degrees for about 50-60 minutes.
# Allow to cool.
# Cover in chocolate icing.

Marzipan Quark Stollen

2025-02-16T09:51:47Z

Phil Culmer: Created page

= Marzipan Quark Stollen =
[[Category: Cakes]]
from [https://www.chefkoch.de/rezepte/1338241238656965/Marzipan-Quark-Stollen.html Chefkoch], with a tweak or two from the Skipper.

== Ingredients ==
* 375 g raisins
* 100 ml rum
* 375 g wheat flour
* 4 tsp baking powder
* 125 g Sugar
* "1 pack" Vanillin sugar or vanilla sugar, homemade (Dr Ötker do packs of 8g, so I'd suggest 2 tsp)
* 1 small bottle(s) butter-vanilla flavour and possibly rum flavour
* 1 pinch cardamom, ground
* 1 pinch mace, ground
* 1 tsp orange peel, grated
* 250 g low-fat curd cheese
* 1 egg
* 1 egg yolk
* 150 g butter, soft
* 100 g candied lemon peel
* 200 g almond(s), ground
* 100 g marzipan paste
* 100 g butter, melted
* powdered sugar

== Directions ==
# Soak the raisins in rum.
# Drain the raisins and drink the rum.
# Mix the flour with the baking powder and sift into a mixing bowl.
# Add the sugar, vanilla sugar, butter-vanilla flavouring, cardamom, mace, orange peel, quark, egg, egg yolk and the soft butter and mix everything well with the mixer on the highest setting for about 5 minutes.
# Place the dough on a lightly floured work surface and press a well into it.
# Add the candied lemon peel, ground almonds and rum raisins and work everything into a smooth dough. If it is too sticky (depending on how much liquid the raisins have absorbed), add a little flour.
# Roll out the dough to a rectangle of approx. 30 x 20 cm.
# Knead the marzipan well until oil comes out and roll out to a rectangle of 30 x 15 cm.
# Place the marzipan on the dough so that some dough remains free on the long sides.
# Roll the dough up from the longer side, not too loosely, place it on the seam and shape it into a stollen.
# Place the stollen on three layers of baking paper (important, otherwise it will burn from below!) and bake at 150°C for 50-60 minutes.
# Check occasionally whether it is getting too dark. If so, cover with aluminum foil.
# Take the stollen out and spread half of the melted butter on it. Immediately sprinkle with powdered sugar. Repeat the process several times.
# Wrap the cooled stollen tightly in parchment or baking paper and also wrap it in aluminum foil. It will keep for several weeks this way. Chef Koch usually bakes the stollen two to three weeks before Christmas and then lets it rest in a cool place until then.

East Prussian Honey Cake

2025-02-16T09:32:47Z

Phil Culmer: /* East Prussian Honey Cake */ minor edit

[[Category: Cakes]]
= East Prussian Honey Cake =
from [https://www.chefkoch.de/rezepte/90721035363566/Ostpreussischer-Honigkuchen.html?aid=866019f5 Chefkoch]

Note: I've translated this from German, so double check it.

== Ingredients ==
* 300 g Honey
* 150 g Sugar
* 125 g Fat
* 500 g Flour
* 5 g Cloves
* 5 g Mixed spice
* 5 g Cinnamon
* 5 g Cardamom
* 1 tsp Lemon zest
* 1 tsp Orange zest
* 2 egg(s)
* 1 pinch Salt
* 5 g hartshorn salt (an ammonium-based baking powder)
* 5 g Potassium carbonate, dissolved in a little water
* Almond(s), for decoration or sprinkling

== Directions ==
# Heat the honey, sugar and fat together in a pan on the hotplate. The mixture should not boil.
# While the honey is warming up, mix all the spices and the other ingredients dry with the flour. Add the honey mixture, not too hot, then the beaten eggs and the dissolved leavening agent.
# After mixing thoroughly, the dough is best left covered in a warm room for 2 weeks or at least a few days.
# Press the dough onto a greased or floured tray or into the drip pan, brush with beaten egg and sprinkle with sliced or chopped almonds.
# Place: on the middle shelf
# Bake: 20 - 25 mins at 180 degrees 5 - 10 mins at 0 degrees

East Prussian Honey Cake

2025-02-16T09:24:46Z

Phil Culmer: Created page

[[Category: Cakes]]
= East Prussian Honey Cake =
from [https://www.chefkoch.de/rezepte/90721035363566/Ostpreussischer-Honigkuchen.html?aid=866019f5 Chefkoch]

Note: I've translated this from German, so double check it.

== Ingredients ==
* 300 g Honey
* 150 g Sugar
* 125 g Fat
* 500 g Flour
* 5 g Cloves
* 5 g Mixed spice
* 5 g Cinnamon
* 5 g Cardamom
* 1 tsp Lemon zest
* 1 tsp Orange zest
* 2 egg(s)
* 1 pinch(s) Salt
* 5 g hartshorn salt (an ammonium-based baking powder)
* 5 g Potassium carbonate, dissolved in a little water
* Almond(s), for decoration or sprinkling

== Directions ==
# Heat the honey, sugar and fat together in a pan on the hotplate. The mixture should not boil.
# While the honey is warming up, mix all the spices and the other ingredients dry with the flour. Add the honey mixture, not too hot, then the beaten eggs and the dissolved leavening agent.
# After mixing thoroughly, the dough is best left covered in a warm room for 2 weeks or at least a few days.
# Press the dough onto a greased or floured tray or into the drip pan, brush with beaten egg and sprinkle with sliced or chopped almonds.
# Place: on the middle shelf
# Bake: 20 - 25 mins at 180 degrees 5 - 10 mins at 0 degrees

Pan-Seared Tuna Steak

2025-02-15T22:33:44Z

Phil Culmer: Created page

[[Category: Main Courses]]
= Pan-Seared Tuna Steak =
from FADM Simpson, Stabschef von 2SL

== Ingredients ==
* 1lbs tuna steak
* 1 Tbsp brown sugar
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp salt
* 1 tsp pepper
* 1 tsp chili powder
* 1 tsp Chinese 5 Spice

== Directions ==
# Heat pan with butter & oil
# Mix spices and rub top & bottom of steaks
# Sear each side to taste. Rare is about 1m/side on high heat (dependent on thickness).
[[File:Pan-Seared Tuna Steak.jpg|frame]]

File:Pan-Seared Tuna Steak.jpg

2025-02-15T22:32:55Z

Phil Culmer:

Photo provided by FADM SImpson

Category:Home Canning

2025-02-15T18:13:15Z

Phil Culmer: Added category

[[Category: Recipes]]
Recipes for preserves.

Category:Condiments

2025-02-15T17:37:25Z

Phil Culmer: Added category

[[Category: Recipes]]
Condiments and sauces