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Old 10-18-2005, 04:45 PM   #11
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Quote:
Originally Posted by cara
Schweinegeschnetzeltes - Pork meat cut into slices

Best served with Curryrice and green salad..:
Curried Rice!??? That is German??? Well if they go together well that's all that matters...right? I love making some hybrid dinners some times, like Fajitas using italian piadina bread, or Falafel eaten with guacamole...

BTW what do you recommend for a condiment to spatzle?? I am sure it would also be good with any condiments I would use for italian pasta, but to give something more of a german flavour... when I had it once in Austria they were served with something like Goulash and I didn't care for it much... I would be grateful for any new ideas!!
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Old 10-18-2005, 04:49 PM   #12
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Farmer pan

Bauernpfanne - Farmer pan

1kg potatoes
5og bacon
1 onion
1 cup mushrooms
2 tomatoes or paprika
3 eggs
instant brooth (for the fast ones)
1 cup sour cream
chives

peel potatoes and onions and cut into pieces, and also do so with the bacon.
Fry bacon and onions until they look glassy (you say that in english, too?)
Add the potatoes and roast until they get brown.
Add the mushrooms and the cubed Tomatoe/Paprika.
crack the eggs with some water and spice it with the brooth, pour it over the potatoes and let it cook until the egg gets hard ( couldn't find the proper word..)
At last add the sour cream and spread with chives.
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Old 10-18-2005, 04:55 PM   #13
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Quote:
Originally Posted by urmaniac13
Curried Rice!??? That is German??? Well if they go together well that's all that matters...right? I love making some hybrid dinners some times, like Fajitas using italian piadina bread, or Falafel eaten with guacamole...
don`t know, if its special german, but we have it quite often.. just plain rice is boring with some curry it tastes much better.. in my opinion

Quote:
BTW what do you recommend for a condiment to spatzle?? I am sure it would also be good with any condiments I would use for italian pasta, but to give something more of a german flavour... when I had it once in Austria they were served with something like Goulash and I didn't care for it much... I would be grateful for any new ideas!!
usually there is just salt in it.. but I prefer it with some herbs, like thyme or rosemary or some mixtures like "herbs of the provence" or "cafe de paris"
I can imagine parsley or chives chopped into the batter too...
I`ll think of something real german...
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Old 10-18-2005, 05:03 PM   #14
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Yes, Cara, I understand Spatzle is made simply with flour and egg and very little more what I meant is "what kind of sauce do they usually use in germany to go with spatzel?" I know the Polish pirogies are wonderful simply with butter and sautèed onion, can they be eaten in a similar way? (well I don't mean to confuse Polish food and German food, it is just that I have found lots of similarities between them...)
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Old 10-18-2005, 05:27 PM   #15
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just try it, there are sooo many varieties...

but okay... I`ll try to translate some....

300g champignons
20g shallots
20g butter
40ml dry white wine
250ml cream
Salt, Pepper
4 tblsp minced herbs (e.g. parsley, chives, bear's garlic, lovage)

cut the champignons into slices and chop the shallots.
roast the shallots with the butter and add the white wine, let cook for about 2 min
add the cream and salt and pepper and let it boil down a third.
then add the herbs and at the end the champignons

-----------
3-4 apples
some butter
sugar
cinnamon
evtl. apple sauce

peel the apples and cut into slices. Stew in butter.
Roast the spätzle and mix with the apples.
sprinkle with sugar and cinnamon and add the applesauce, if you want

-----------------

Wurstspätzle

for the batter:

300g flour
150g pork sausage
1/2cup parsley
1 onion
4 eggs
salt
pepper
water

cut the sausage into small pieces, chop the onion and the parsley and make a batter with the rest ingridients.
scrab them into the boiling water and cook the spätzle till they are ready.

put some oil into a pan and fry the spätzle.
tastes good with green salad
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Old 10-18-2005, 05:43 PM   #16
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Himmel und Hölle

Himmel und Hölle - Heaven and h e l l

500g potatoes
salt
100ml milk
50ml melted butter
nutmeg
4 big apples
200g blood sausage
200ml brooth
1/2 teesp marjoram
red wine

peel the potatoes and boil in salted water
heat the milk with the butter and mash with the boiled potatoes. season with nutmeg and salt.
preheat the oven to 420°F
cut the toppings from the apples and cave them.
Put the cubed blood sausage into it and top it with the mashed potatoes.
put the apples into a fireproof casserole and add some red wine.
it should be ready after 20min

boil the brooth with the marjoram and put some butter in.
season to taste with wine.
serve on plates and add the sauce
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Old 10-19-2005, 06:25 AM   #17
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Yeah Cara I do like making something very similar with "pilz", only that I use sour cream instead of regular cream... come to think about it it would be delicious on top of the spatzle!! Also Italians do make sweet recipe for pasta. this apple cinnamon version would be wonderful.... Danke for sharing these recipes!!
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Old 10-19-2005, 12:02 PM   #18
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If I wouldn`t have problems with the translation you would get many more.. ;o)
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Old 10-19-2005, 01:24 PM   #19
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I will try another one...

Verlorene Eier in Senfsosse - Lost eggs in mustard sauce

50g Butter or margarine
2 tblsp flour
250ml brooth
150ml milk
1 bay leaf
4 eggs (or more if you want)
3 tblsp mustard
pepper, salt


make a roux with the butter/margarine and flour.
Add the brooth and the milk, season with pepper and salt. Put the bay leaf into the sauce and let it bowl slightly for about 15min.
At the end add the mustard, take care it doesn`t flocculate (?) or turns to bitter.
cook the eggs for about 6min, peel them and give into the hot sauce.
best served with boiled potatoes and green salad
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Old 10-19-2005, 03:26 PM   #20
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Cara, thanks so much for the recipes. I'm printing them out as we speak. I'm not sure what a championon (spelling) is, though. Can someone help me out here?
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