Cream Spinach

                                  Cream Spinach

Because I got asked from a friend, I am going to post my way of making cream spinach
(or how we say it in german: Der mit dem Blubb). I don't have pictures yet but I will make them
the next time I am going to cook it and add them here.

That is what you need:

- 1 Bag of fresh baby spinach per person

- Heavy whip

- Salt

- Feta cheese or Parmesan or Blue cheese.... whatever you like


That is how you do it:

Put the baby spinach in a very big pot so it can hold it all with just a little bit of water, heat it up
and cover it. Let the spinach steam and stir occasionally. Once the Spinach is all steamed down,
it loses a lot volume. Now see how much water the spinach left. Sometimes its more and you have to drain some, sometimes it is not and you can keep it.

Use the hand blender to blend it down as fine as you like it. We don't like it to fine. We like to be still able to see what it was. Some like it like really mouse mouse lol. 

Once its having the consistence you desire, you add a bit of heavy whip and a bit salt and stir it well. The basic is done. Now you can get creative. Add Feta cheese or Parmesan or blue cheese or whatever you like. Just don't forget that they all contain salt. So when you add the cheese, don't add to much salt and you may want to add the salt at the very end. If you don't add cheese, you can add more salt to the spinach. 

We like to eat the spinach with home made french fries and some sunny side up. 

Guten Appetit

Voegele - birdy (Roulade with hard boiled egg)

                                      Voegele (Roulade with Egg)

This dish is probably just from the Unterfranken Area of Wuerzburg (Bavaria). I know a lot
germans whom have never heard of that dish. Funny thing is though, every time we visited
my Grandmother, she cooked either Voegele or Schnitzel. You could almost bet on that. I
loved both. Also, in our family it is kind of tradition to cook them on Easter Sunday. Maybe 
because of that hard boiled egg? I don't know. 

That is what you need:

- Pork loin

- same amount hard boiled eggs 

- raw ham (Prosciutto or, better, black Forest ham. But NOT cooked ham)

- Salt,Pepper

- around 1/2 can of Tomato Paste

- 2 packs of Knorr Classic Brown gravy

- 1 TBSP Sour Cream


That is how you do it:

First you need to make the pork loin thinner. Put it in a zip log bag and use that meat hammer to 
get it thin. Not to thin though that its rupturing. Boil the eggs for 10 min (or use the egg boiler).

Salt and Pepper the pork loins, add a slice ham on each and an egg. Roll it up and secure it with 
toothpicks. 

In a bowl, heat up some oil and fry the Rouladen from each side light brown.

Then you add the Tomato paste and let it brown for a couple of min too. Stir constantly so nothing burns.

Now add the water for the Sauce and the brown gravy like it says on the pack. Cover and let it cook for around 1 hrs.. At the very end, add 1 TBSP of Sour cream. Done

We serve it with mashed Potatoes and a veggie mix of peas and carrots, cooked in a Reux. (melt butter with Flour and fry it for a couple of min.. Then add the liquid from the can of the peas and carrots and stir good. Add a bit salt and then warm up the veggies in this) 

Guten Appetit

Leberknoedelsuppe - Liver dumpling soup

                    

                Leberknoedelsuppe (Liver dumpling soup

Liver dumpling soup is probably more like a Bavarian thing even though you find it even in Austria and Czech Republic. It's something we serve prior to a wedding meal or a good sunday meal but sometimes it is a dish all for itself. 

That is what you need:

- 200 gr Beef Liver 

- 100 gr the white of the bread, left out from the day before (I substituted with Panko a bit)

- 1 Egg

- 1 TBSP Lard

- Marjoram

- Onion powder

- Zest of 1 Lemon

- Fresh Parsley


That is how you do it:

Wash the Liver from the blood and dry it with paper. Soak the hard white bread with milk. 
Put the Liver in a blender and blend well. 

Beat the egg with the Lard (heat it up a bit so its liquid but not to hot. much easier). 
Add the Liver to the egg/lard mix and stir it together. Now you add the herbs. Marjoram you may add as much as you like. Onion powder should be around 1 TSP. Zest the lemon right into the mixture. I used a handful of fresh Parsley, chopped. 
Now you squeeze the milk out of the bread and add it to the mixture. Here I added some Panko with it because I didn't have had enough old white bread. 
Stir til everything is nicely combined. Now let it rest in the fridge 2 hrs..

Boil water in a wide pot, about 1 liter. Add Salt. Now wet your hands good and form little balls and glide them into the boiling water. Keep the boiling going and boil them for about 6 min.. I made the mistake and used gloves and the dough was sticking to my hands. Yeah, I thought I can get through this with clean hands. Silly me ha ha. My first balls looked frizzy. It is really so much easier and prettier with wet hands.
Once their cooked, add them into a clear broth. I used beef broth (since its beef liver right?). You don't want to cook them in the broth because it would get dull and then it doesn't look pretty no more. 

Garnish one dumpling with broth in a bowl and sprinkle with fresh Parsley and serve.

Guten Appetit

adding: you can use this season mix here too. It's not intense so I still add Marjoram and Parsley and Lemon Zest. You can find that at a german grocery store or maybe online at Amazon.com