Cook Book                  

20 portions:

2500 g minced meat

5 teaspoons of salt

20 pinches of pepper

10 pinches of ginger

10 pinches of nutmeg

10 tablespoons of                              potato flour

15 dl water/milk

10 tablespoons of liquid butter

Gravy:

10 tablespoons of liquid butter

20 tablespoons of flour

30-40 dl water

10 bouillon cubes

5 pinches of pepper

1. Gravy: Start with the gravy. Let the liquid butter turn light brown in a pot, add the flour and stir until it gets a chestnut colour.

2. Take the pot off the oven and add about half of the water. Stir until the clumps disappear and boil. Add the rest of the water and the the bouillon cubes, and stir well. Let the gravy boil and add pepper as you prefer.

3. Meatballs: Stir the minced meat well with salt, spices and potato flour.

4. Add the liquids, small amounts at a time, and stir well between each time.

5. Dip a tablespoon in cold water and form round balls with the meat.

6. Roast the balls until evenly brown on each side, and put them into the gravy.

7.  Let the meatballs draw in the gravy for about 10-15 minutes until cooked through.

Ingredients:

3 bowls:

3 eggs

3 tablespoons of sugar

3 gelatine sheets

3 dl cream

⅕ bar of dark chocolate

Repeat until three bowls are filled.

Preparation:

1. Grate the chocolate.

2. Let the gelatine sheets soak in cold water for about 5-10 minutes.

3. Whip the eggs and the sugar into egg nog. Whip the cream until it reaches a fluffy consistency and add it to the egg nog.

4. Pour the water from the gelatine and melt the sheets in about 2 tablespoons of boiling water.

5. Pour the gelatine in a thin stream into the cream mixture, and mix well. Mix to avoid clumping.

6. Use a large dessert bowl, add the  fromage and the chocolate in layers, alternating between fromage and chocolate.

7. Put the dessert into the fridge for an hour.

Ingredients:

¾ l. full cream milk                                               A pinch of salt

¼ l. water                                                           100 grams sugar

ca. 125 grams pudding rice                            The corns from 1 vanilla pod

½ l. double cream                                             100 grams blanch almonds which are coarsely chopped

Preparation:

1.      The rice and water boil in a pot until the water is absorbed.

2.      The full cream milk pours into the pot.

3.      The rice pudding simmers over low heat until it´s solid, BUT the rice must not be boiled out completely. It is now supposed to look like rice pudding or in Danish “Risengrød”.  

4.      Now put the sugar and vanilla pod in.

5.      Put it a cold place like a refrigerator.

6.      The almonds toast lightly in the oven at 200°.

7.      The cream whips to foam.

8.      Turn now the almonds and foam in the cold rice pudding.

9.    At last put a whole blanched almond in.

Strawberry-sauce ingredients:

250 grams strawberries

Water

Sugar

2 teaspoonful corn flour

How do I do this?

1.      Cut the strawberries into half pieces and put them in a pot with ½ dl. Water.

2.      Boil it for 3-4 minutes.

3.      Put sugar in, but not too much so you have to taste it and see if you should put more in.

4.      Stir in the corn flour in 2 tablespoons cold water, and mix it in the strawberries.

5.      Boil the sauce short-lived through under the stirring.

How do I eat this?  

You take some of the ris á la mande on your plate and pour over the strawberry-sauce. Then you eat it of course and hoping that you get the whole blanched almond, because then you´ve won the almond prize.

Recipe:

Raw/roasted onions

Mustard

Ketchup

Remoulade

Hot dog roll

Pickles

Recipe:

First, you start roasting your Sausage on a pan with butter.

Then you but your hot dog rolls on a toaster. DO NOT turn it on before the sausages nearly are done.

When your sausages are done and your bread is getting a brown color you start making your hotdog.

First, you lay the sausages in the bread after that you lay the ketchup, mustard and remoulade on top of the sausage. Then you add the raw/roasted onions and the pickles.

Recipe:

Chopped liver

Chopped blubber

Chopped onions

Egg

Flour

Cream or full-cream milk

Salt and Pepper

Preparation:

Mix all the ingredients in a bowl and mix it to a sticky texture.

If it is too thick, add a little bit more milk

Put the mixture in a pan and bake it at 180 degrees in around 40 minuttes.

Then you add the bacon on top of the liver pâte and put it into the oven.

The beetroots you can buy in glasses.

Recipe:

Egg

Sugar

Flour

Baking powder

Vanilla sugar

Milk

Butter

Filling:

Butter

Shredded coconut

Brown sugar

Milk

Preparation:

Mix the eggs and the sugar until its light.

Mix the flour, baking powder and vanilla sugar together.

Sieve the dough into the egg and sugar.

Warm milk and butter until it gets around the same temperature as your little finger.

Put the dough into a jellyroll pan and bake the cake in the middle of the oven.

Filling:

Pour the butter, shredded coconut, milk in a casserole and heat while stirring till it boils. Now take the cake out of the oven and turn up the heat.

Spread the filling over the cake and bake it until it is done still in the middle of the oven.

Bake time without filling:

Around 20 minutes at 200 degrees

Bake time with filling:

Around 5 minutes at 225 degrees

Ingredients:

¼ kg beef/meat                                                                   1 egg

¼ kg mince pork                                                                  1 egg white

1 dl flour                                                                               ¼ teaspoonful salt

2 dl milk                                                                                1-2 spoonful finely grated onion

Preparation:

1.      Mix the meat with the salt until it´s solid.

2.      Mix the egg and egg white with the flour to a thickening.

3.       Put the thickening into the bowl with the meat A BIT AFTER A BIT! And mix it with the finely grated onion.

4.      Put the meat in the refrigerator for at least 15 min.

5.      Find a pan, turn it on and put some butter/margarine on it (4°).

6.      Put water on a spoon, so it´s easier to form the meatballs.

7.      Form the meatballs with the spoon and your hand.

8.      When you have a meatball you put it on the pan and continue making meatballs.

9.      Roast the meatballs 4-5 min. on both sides.

Red cabbage ingredients:

¾ carved red cabbage                                                           2 spoonful sugar

50 g butter                                                                              1 teaspoonful salt

1 dl red wine vinegar                                                            3 dl currant juice

How do I do this?

1.      Melt the butter in a pot and add the red cabbage and the vinegar.

2.      Let it simmer for 15 min. Turn the cabbage regular.

3.      Add the sugar, salt and the currant juice and let it boil with low heat until the cabbage is tender (about an hour).

Ingredients:

400 g red cabbage                                                            2 oranges

A handful of walnuts cores                                                 salt and pepper

How do I do this?

1.      Cut the cabbage into small oblong pieces, and cut the oranges too.

2.      Put the cabbage, the oranges and the half walnuts in a bowl and mix it.

3.      Put some salt and pepper on, just to give it a bit more taste.

4.      If there is some juice left from the oranges, then pour it over.

Ingredients:

- 500 grams of flour

- 3 decilitre milk

- 25 grams of yeast

- 25 grams of margarine

- 1 tea spoon sugar

- 1 tea spoon salt

Recipe:

Heat up the milk until it’s about body temperature. Crumble the yeast into the milk and let it be dissolved. Melt the margarine and mix it with the milk and yeast. Mix the flour, sugar and salt in another bowl. Pour the wets into the bowl and mix it all together. Let the dough rise for 30 minutes. But it into a bread form, cut stripes in the top of it. Glaze it with milk. Let it rise for 10 minutes more. Then, put it in to the oven for 45 minutes be 220°. The crust must be crispy.

Filet of plaice:

- Filet of plaice (the number of filets depends on the number of people, about two for one person)

- Flour

- Eggs

- Breadcrumbs

Arrange three plates, with flour on the first, eggs on the second and Breadcrumbs on the third. Take the filets on by one and turn them, first in the flour, then the eggs, and in the end the breadcrumbs. Roast them on a frying pan with margarine or butter.

Dressing:

- Sour cream (Creme fraiche)

- Ketchup

- Mayonnaise

- Salt

- Pepper

- Paprika

- Lemon juice

Put it all together ‘till it tastes right. About the same amount of ketchup, sour cream and mayonnaise.

Served:

- The white bread

- The Filet of plaice

- Shrimps

- Lemon

Cut the bread into thick pieces, (you can spread butter on the bread) put on the filet of plaice and on top of that, the shrimps. Drip some lemon juice on it, put the dressing on and then you are done.

You can also serve it with lettuce and cucumber. That makes it a bit fresher.

Ingredients:

- 300 grams of flour

- 30 grams of sugar

- 30 grams of margarine

- 30 grams of yeast

- ½ tea spoon of salt

- ½ tea spoon of cardamom

- 2 decilitre warm milk (body temperature)

The topping:

- 100 grams of margarine

- 100 grams of brown sugar

- 1 spoon treacle

 Crumble the yeast into the warm milk. Melt the margarine. Put all the ingredients together and mix it. Let the rough rise for 20 minutes. Roll out the rough flat ( a couple of centimeters) and put it in to a jelly roll pan.

To mix the topping together you have to melt the margarine first. Coat the dough with the topping.

Let it rise for 15 - 20 minutes more, and then put it in the oven for 12 minutes on 225°C.

One rye bread:

2 dl cracked rye bread seeds.

3 dl water.

2 dl beer (my mom uses dark beer)

3 dl buttermilk.

1 teaspoonful fine salt.

A quarter pack of yeast.

2 dl sunflower seeds.

1 dl wheat flour.

6 dl rye flour.

A little sesame seed as dust.

Recipe:

Put the rye bread seeds into a pot and boil it. Let it simmer in 2-3 minutes under a lid.

Put the boiled rye breed seeds into a bowl. Stir beer, buttermilk and salt into it.

Crumble yeast into it and stir now the sunflower seeds, and the two forms of flour in it.Stir the dough really good and in a long time.

Put the dough into a spread form and smooth it out.

Perforate the dough with a fork and cover it with film.

Let the bread rise in one and a half hour.

Set the oven on 200 grades and bake the bread in one hour and fifteen minutes.

Take the bread out and it cool completely, before you slice cut into slices. Pack it into a tea towel, if you want a soft crust.

To four persons:

500 g cooking apples.

0,5 dl water.

100 g sucker

A half vanilla pod.

-

75 g breadcrumbs.

50 g sucker.

50 g butter.

-

75 g macaroons.

-

2 dl double cream.

50 g redcurrant jelly for garnish.

Rinse the apples and peel them. Slice them into small pieces and put them into a pot. Add ½ dl water.

Put the pot with the apples and the water on a cooking plate, put a lid on and turn up the heat completely.

Split a vanilla pod, scrape the grains out and put them down to the apples in the pot.

When the content in the pot boils, turn down the heat to middle heat and keep the lid on the pot. Boil the apple pieces in ten minutes, until they are completely soft.

Turn off the cooking plate and remove the pot from the heat. Pour the boiled apples into a bowl. Stir it into mash and add 100 g sucker. Put the bowl into the refrigerator.

Pour 75 g breadcrumbs and 50 g sucker in another bowl and mix it.

Melt the butter on a frying pan and brown the breadcrumbs at middle heat. Make sure it doesn't get burned. Stir it all the time.

Take the frying pan of the heat, turn off the cooking plate and pour the browned breadcrumbs into a bowl.

Put macaroons into a plastic bag and smash with something heavy, like a rolling pin.

Pour the double cream into a bowl with tall sides. Whip the cream thick with a whisk or electric whisk. Don't whip it for too long, because if you do that, the cream will taste like butter.

Find a transparent glass bowl and put a layer apple mash in the bowl. Thereafter a layer of breadcrumbs and a layer of macaroons and then again a layer of apple mash and so on. The uppermost layer must be breadcrumbs.

Put the double cream on the top. Decorate it with redcurrant jelly and serve it.

Ingredients:

10-12 persons

1 Chicken

1 liter water

2 carrots in big pieces

1 normal onion

1 teaspoon coarse salt

½ teaspoon pepper

2 glasses white asparagus

80-100 g butter or margarine

ca. 80-90 g wheat flour

2 dl milk

6-8 dl soup from the chicken

1 teaspoon coarse salt

Pepper

25 patty shells

Take the entrails out of the chicken, clear and rinse it good. Bring the chicken and water to the boil in a big pot. Scum the soup and add the rest of the ingredients. Boil the soup over low heat and under lid for ca. 45 min. Take up the meat and vegetables. Sieve the soup and clean the water from fat - you need 6-8 dl soup. Cool down the chicken meat and pull it into small pieces with two forks - just like pulled pork.

Sieve the asparagus for water in a bowl - hide the water ca. 4 dl. Melt the butter in a pot over medium heat. Add the wheat flour under constant stirring for ca. 2 min. Add afterwards 2 dl milk. Add the asparagus water and bring it to the boil. Add soup water from the chicken until you the wished texture and bring it to the boil. Mix the sauce with the chicken meat, asparagus, salt and pepper. Boil the sauce over low heat and under careful stirring for ca. 2 min. Taste it.

In the end Decoration it with a slice cucumber and tomato.

Ingredients:

·        350 g / 12 oz Camembert cheese (or 1/2 Camembert, 1/2 Brie)

·        150 g / 6 oz cream cheese (“Frischkäse”)

·        4-6 tablespoons soft butter (as needed)

·        pinch salt, pepper

·        1/2 teaspoon ground cumin

·        1/2 teaspoon sweet paprika powder

·        1 small onion

·        1 red onion for garnish (optional), lettuce for garnish (optional)

Preparation:

1.      All ingredients should be at room temperature. Cut Camembert and Brie into small cubes, add the cream cheese and mash with a fork until all cheeses are combined well. Add butter gradually until desired consistency is reached, as well as the seasonings, combine everything well.

2.      Cut the peeled onion in fine cubes and add to the cheese mix (but not too much of the onion, otherwise the dish will taste bitter), mixing one more time.

3.      Scoop the Obazta nicely on a plate or dish, sprinkle more red paprika and cumin on top. Garnish with red onion slices or salty pretzel sticks or lettuce. Serve with fresh Rye or Whole Grain bread or a fresh Bavarian Brezel.

Ingredients:

·        300g / 10.5oz flour

·        salt, sugar

·        1/2 L / 2 cups milk

·        5-6 eggs

·        80g / 2.8oz dried raisins or sultanas

·        50g / 1.7oz melted unsalted butter

·        unsalted butter

·        powdered sugar

·        50 g / 1.7oz sugar

       Servings: 4-6

Preparation

1.      Mix the ingredients to make a soft dough (take a large bowl and add the sieved flour, the melted butter, the milk and the eggs, a pinch of salt and the sugar, mixing all ingredients using your hand mixer.) Add raisins or sultanas.

2.      Pour the dough (about 1 cm or 1/2" tall) into a pre-heated Teflon (non-stick) frying pan with little butter and bake on both sides until golden brown in color. Never mind if pancakes break when flipping them over. Using two kitchen forks, tear baked pancake into thick irregular bits, stir and re-fry the pancake pieces covered with a lid for another minute or so. Add more sugar if needed.

3.      Place torn pancake bits on a plate and dust with powdered sugar. Serve with a plum compote or apple sauce on the side. (Other variations of Kaiserschmarrn can include shaved/chopped almonds or nuts, small pieces of apples, cherries. Instead of plum compot, you can serve with blueberry sauce, cranberry sauce etc.)

Ingredients:

·        1 (1 pound) loaf of stale white French bread, cut into 1 inch cubes, or stale buns

·        1 cup milk

·        2 tablespoons butter

·        1 onion, finely chopped

·        1 tablespoon chopped fresh parsley

·        2 eggs

·        1/2 teaspoon salt

·        1 pinch ground black pepper

·         1/2 cup dry bread crumbs (optional)

Preparation:

1. Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15-20 minutes.
2. Meanwhile, melt the butter over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
3. Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
4. Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

Ingredients:

·         4 scaloppini/escalopes (usually pork or veal)

·         1-2 eggs

·         6-8 tablespoons flour

·         6-8 tablespoons bread crumbs

·         salt, pepper

·         oil (for frying)

·         garnish: slices of lemon and some chopped fresh parsley

Preparation:

1.      Dry the scaloppini/escalopes with paper towels. Tenderize the meat on both sides evenly with a meat mallet. Season with salt and pepper on both sides.

2.      Prepare three dishes: 6-8 tablespoons flour in first dish, 1-2 whisked egg(s) in the second dish, and 6-8 tablespoons bread crumbs in the third dish.

3.      With clean hands, coat the meat first with the flour on both sides, shake off any excess. Secondly, dip meat into the whisked egg mixture on both sides (make sure you cover all of the meat with egg). Thirdly, put into the bread crumbs, shaking off any excess.

4.      Prepare a stainless steel or Teflon (non-stick) frying pan with enough oil to cover the bottom and let it get hot on medium-high heat. Drop in a few bread crumbs, if the oil starts to sizzle carefully place the Schnitzel inside. Reduce heat to medium. Fry veal until golden brown turning once. Do not cover.

5.          Put on a plate and carefully dry with paper towels (if too greasy). Garnish with lemon slices and parsley. Serve with rice, French fries, mashed/boiled potatoes or potato salad. There are many nice varieties in Germany and Austria, including Schnitzel with mustard filling, cheese filling, peppers or mushrooms.

Ingredients:

Slices of Rustic Bread

Ripe Tomatoes

Salt

Extra Virgin olive oil

Preparation:

Grill the bread lightly on a wood-burning fire or toast it lightly.

Cut a ripe tomato in half and rub it on the bread using its pulp, squeezing gently as you do. Drizzle extra virgin olive oil and salt to taste.

Ingredients:

   8 Egg yolks

   250 Grams of Sugar

   1 Litre of Milk

   40 Grams of Corn Starch

   Zest of One Lemon

   1 Stick of Cinnamon

Preparation:

Separate the egg yolks and, in a pot, beat them together with 200gr of sugar until thoroughly blended. Add the dissolved starch in a little bit of the milk.

Meanwhile, put the milk, lemon zest and cinnamon in a saucepan and heat the mixture over medium-high heat. Pour in the egg mixture and slowly heat it , stirring constantly, just until thickened. Remove pot from heat immediately.

Remove the cinnamon stick and the lemon zest and ladle the mixture into 6-8 ramekins Allow to cool, then refrigerate for at least 2-3 hours.

Finally, Brûlée the sugar-sprinkled surface with a blow torch.

Ingredients:

Salt cod, desalted and finely shredded with the fingers.

Onion, sliced finely and separated into rings

Ripe tomatoes,seeded and grated

Red and green pepper, diced (optional)

Extra virgin olive oil

Good-quality red-wine vinegar

Black olives

Preparation:

Combine the salt cod, onion, peppers and tomato in a salad bowl and mix together well.

Dress with the oil and vinegar and marinate at room temperature for 2 hours. Salt and pepper to taste and garnish with olives.

Ingredients:

1 kg Spinach

2 cloves garlic

60 gr raisins, plumped in warm water

60 gr pine nuts, lightly toasted

Olive oil

Salt and pepper

Preparation:

Blanch the spinach (if fresh) in boiling water for 10-15 seconds. Drain and press the water out. Set aside.

In a large frying pan, sauté the garlic until golden and remove. Sauté then the raisins and pine nuts in that oil, stir in the spinach, salt and pepper to taste and sauté on low heat, stirring constantly.

Ingredients:

1 bottle of red wine

1 Lemon cut into wedges

1 Orange cut into wedges

2 Tablespoons  sugar

1 Shot brandy o rum

2 Cups soda or lemonade

Preparation:

Combine all the ingredients except for the soda or lemonade in a large punch bowl or serving pitcher, mixing well. Refrigerate and immediately before serving, mix in the soda or lemonade.

Ingredients:

1 cup bulgur wheat, whole grain large, washed and drained

1 onion, chopped

1 tomato, diced

1 tsp tomato paste (optional)

1 banana/green pepper, chopped

2 tbsp butter/oil

2 cups hot chicken stock/2 cups hot water and chicken bouillon

1 tsp salt to taste (1/2 tsp if using chicken bouillon)

Preparation:

In a medium saucepan, sauté

butter/olive oil and onions for about 2-3 minutes over medium heat. Then stir in tomato paste and tomatoes, sauté for about 2 minutes. And then stir in peppers. After a while add bulgur and sauté for 2-3 minutes.

Add hot chicken stock/ hot water and chicken bouillon, and salt. Stir well and turn heat low when it boils. Close the lid and simmer till the bulgur absorbs all the water. Do not stir while cooking. Let it cool for a while with the lid on. Before serving, stir well with a wooden spoon. Then place to a serving plate and garnish with fresh parsley.

Ingredients:

3 Turkish yufka

1 cup ricotta cheese

½ cup parsley, finely chopped (optional)

¾ cup milk

½ cup canola oil

1 egg

1 Tbsp yogurt

1 pinch salt to taste

Preparation:

Mix the ricotta cheese and parsley. Meanwhile, mix canola oil, milk, egg and salt for the sauce.

Place one Turkish yufka on a flat surface and spread the 1/3 of the sauce all over it equally. Place the second yufka on top and spread the ricotta mixture over evenly. Then, place the third yufka over and spread the other 1/3 of the sauce all over. Roll it over to a long log. Cut it in half and leave in the freezer for up to 2-4 hours.

Then, take the rolls out of the freezer and slice them in ½ inch thick and place over a greased oven tray. Add the yogurt to the remaining sauce, mix and spread it all over the borek slices. Bake them in the preheated 400F (200C) oven for 30-40 minutes or until they turn golden brown.

Serve them hot/warm.

Ingredients:

4 tomatoes

1 medium onion

2-3 green/banana peppers

3 Tbsp fresh parsley

4 sprigs fresh mint

3 Tbsp olive oil

2 Tbsp pomegranate molasses

½ lemon’s juice

1 cup walnuts, coarsely crushed

1 tsp salt to taste

1 tsp chili pepper flakes (optional)

Preperation:

Chop all the vegetables finely. Take olive oil, pomegranate molasses, lemon juice and salt into a small bowl. Mix them well. Then, add the sauce to chopped vegetables and toss gently. Let the sauce to be absorbed for 5-10 minutes.

Add walnuts, toss gently and serve.

Ingredients:

2 cups white/butter beans

½ lb beef/lamb meat, chopped

2 onions, chopped

2 tbsp oil

1 tbsp tomato paste

1 dried red pepper/green pepper, chopped

½ tsp baking soda (optional)

¼ tsp chili red pepper flakes (optional)

1 tbsp salt to taste

1 cup hot water

Preparation:

Wash white beans, place them in a pot and cover with water (approximately 1 inch above the beans). Leave them in water overnight or for at least 12 hours. The next day, cook them with the same water till beans get soft over low heat. You could add baking soda to have softer beans quicker. When they are soft, add ½ tbsp of salt.

In another pot, sauté chopped meat with oil till they are brown. Then add onions and sauté for 2-3 minutes over medium heat. Stir in peppers and tomato paste. Add one cup of hot water and the remaining salt, and then simmer till the meat is soft. Transfer the cooked white beans into the pot. Simmer for 10 minutes over low heat.

Serve White Beans with Meat, with pilav or over pilaf. Also cacik and pickled vegetables are good to go with this recipe.

P.S: You can also use 2 cans of white beans and skip the instructions given in the first paragraph, but it may not be as delicious as the one with dried beans.

Ingredients:

1 cucumber, shredded

1-2 cloves of garlic, smashed or grated

½ tsp salt

1tbsp extra virgin olive oil (optional)

1 cup yogurt

½ cup purified water (optional)

½ tsp dried mint (optional)

Preparation:

In a bowl place the grated cucumber( You can peel the skin before shredding , I have shredded without peeling, because it is healthier that way), smashed garlic, salt and yogurt. Stir them well until the yogurt becomes smooth and even.

Then add the water and continue stirring till the yogurt completely dissolves in the water. If you like it thick, skip adding the water. Before serving you can add some dried mint and olive oil on top (optional)

You can serve cacik both with the meat and vegetable dishes.

You can also make cacik without garlic.