Bratapfel - Baked spiced Apple

 

               Bratapfel - Baked spiced Apple

Bratapfel is a common and popular dish for the Christmas. Because it's warm and spiced with Christmas spices. Easy to prepare and then just put in the oven. I made them in my Emeril Lagasse Air Fryer and it was perfect. Fast and easy. Give it a try, you will like it.

This is what you need: (for 2 Portions)

- 2 Apple per person

- 50 gr of softened Butter

- 2 TBSP raisins 

- 2 TBSP Almonds, sliced

- 1 TSP Cinnamon 

- 1 TBSP Honey

- 1 TBSP granulated Sugar or brown Sugar (I like the brown sugar better)

- just a dab of Lemon Juice

For the sauce:

- 150 ml Orange juice

- 1 TBSP Sugar

- 1 TBSP Lemon Juice

This is how you do it:

Take the apples and cut off the top. Don't throw it away though. With a sharp spoon, cut out the seeds. Be careful not to go to deep to pinch a hole in the bottom. Your filling with flood away then. Brush some Lemon Juice on the inside of the Apple so they don't turn brown.

Place the Almonds in a nonstick pan without oil and heat it for a couple of minutes until they are nice and toasted. Watch them, they burn fast. Let cool. In a bowl, mix together the Butter with the sugar, honey, cinnamon and Raisins. Add the cooled Almonds and stuff the Apples with the mixture. 

In a sauce pan, heat the Orange juice with the sugar and Lemon juice just until its boiling. Pour the Orange juice in an oven safe dish and place in the Apples without the lids. 

Bake them in a preheated 375 degree oven for Air fry or in a 400 degree regular oven for 25 min.. Then place the apple lids back on the apple and bake another 10 min.. 

Serve them warm on a plate with some of the juice and some Vanilla Ice cream and Whipped cream and enjoy.

Guten Appetit

KFC Chicken drums copycat

 

             KFC Chicken drums copycat

Like in the post before, I like Kentucky fried chicken. Here is the recipe for the chicken drums but made in an Air fryer. You can, of course, just regular fry in oil, but I was looking for a less fatty option. We liked it a lot and the chicken was nice moist. You will have to prepare ahead of time though.

This is what you need:

- Chicken drumsticks

- 1 Cup Buttermilk

- 2 Eggs

- 2 Cups of Flour

- 2/3 TSP Salt

-1/2 TSP Thyme

- 1/2 TSP Basil

- 1/3 TSP Oregano

- 1 TSP Celery Salt

- 2 TSP Garlic Salt

- 1 TSP Black Pepper

- 1 TSP ground Mustard

- 4 TSP Paprika

- 1 TSP ground Ginger

- 3 TSP white Pepper (if you like the spicy version. If you like original, don't add the Pepper)

This is how you do it:

Soak the chicken in the Buttermilk over night. 

In 1 bowl, whisk together the 2 eggs. In a separate bowl, add the Flour and all the spices and mix well. 

Prepare an oven and preheat to 390 degrees. Lay nonstick oven paper on the tray so the chicken don't stick to the bottom. 

Remove the chicken drums one at the time and drench it first in the flour, then in the egg and a second time in the flour. Place it on the oven tray. Spray them with Oil from a can. Air fry it for around 13-15 min and then turn them around, spray again with Oil and let fry another 13-15 min.. Internal Temp should be at least a 165 Fahrenheit.  

Guten Appetit

KFC Coleslaw copycat

 

                                      KFC Coleslaw copycat

I like Kentucky fried chicken. But sometimes they don't get the order right and our nearest is like 25 min away. So I had to come up with a solution. I found this recipes online and I think they come the original pretty close. So, don't look any further, just get this one here.

This is what you need:

- 1 Bag of pre-shredded Cabbage Carrot mix

- 1/2 cup Mayonnaise

- 1/4 cup Buttermilk

- 1/4 cup Milk

- 1/3 cup granulated Sugar (I used like half of the 1/3 cup)

- 1 TSP Salt

- 1/4 TSP ground black pepper

- 2 1/2 TBSP Lemon Juice

- 1 1/12 TBSP white vinegar or Apple cider vinegar

This is how you do it:

Stir all the ingredients for the sauce in a bowl and mix well. Then add the Cabbage and mix well. Let cool and set in the fridge for at least 30 min.. 

Enjoy

Guten Appetit

Huehnerfrikasse - Chicken Frikasse

                     Huehnerfrikasse 

                     Chicken Frikasse

This is as german as can be. I guess the whole country cooks this, not just regional. This is a fast dish, because you basically use left over chicken from a chicken soup or fried chicken. But you always just use the white meat and no skin. If you don't have left over chicken from a chicken broth, just cook the chicken breast in salt water until done and then, when its cooled down, cut them into small pieces.

This is what you need:

- 250 gr Chicken Meat

- 400 ml Chicken Broth

- 150 gr Carrots (i like the baby carrots from the can)

- 150 gr frozen peas (or from a can)

- 150 gr white mushrooms

- 25 gr Butter

- 25 gr Flour

- 100 ml heavy whip (or crema media for less fat)

- 1 TSP Lemon Juice

- Salt and Pepper to taste

This is how you do it:

Cut the Chicken in small pieces. Do the same with the mushrooms. 

In a bigger pot, let the Butter melt. Now add the Flour to make a Roux, stir constantly.

Add the Chicken Broth and stir until it starts thickening up. Now add the vegetables. Let everything simmer on medium heat for around 5 min.. Now add the Cream, Lemon juice and the chicken. Salt and Pepper everything to taste and let sit on low flame for another 5 min., just long enough to heat the meat back up without cooking it. 

You can serve it with Rice, but its also good without anything. Some people even put white asparagus in it, but my family doesn't like asparagus. 

Guten Appetit

I

Romanian white bean soup - Ciorba de Fasole

 Romanian white bean soup - Ciorba de Fasole 

A Romanian classic. Every Family has their own recipe. We really like that one a lot.

This is what you need:

- Smoked pork Belly 

- 3-4 cans of white Great Northern beans

- soup vegetables (2 Carrots, 2  Celery, 1 Parsnip, 1 big Onion)

- Tarragon (put in a glass with Vinegar to preserve) 

-  1 TBSP Tomato Paste

- Milk and a bit flour for a slurry 

- Salt and Pepper to taste

This is how you do it:

Take the biggest cooking pot you have. Add around 1 Liter of Water. Cut the Celery, Onion and Parsnip in big junks. Cut the Meat in mouth size pieces. Add everything to the water and let it simmer until the meat is nice soft. Around 30 min.. Then remove the Vegetables and add the carrots to it (however you want to cut it. Just has to be mouth size) and let simmer another 10 min.. Now add the beans (rinsed) Tomato Paste and the milk-flour slurry. Stir everything well and bring back to a simmer. Salt and pepper it to taste. Use around 3 forks full of your in vinegar preserved Tarragon and cut it slightly in smaller sizes. Add to the soup. 

Traditionally the soup is served with a side of hot, marinaded Pepperoni. We can't eat that spicy so we left that part out. Still a very hearty and good soup to eat it plain like this.

Guten Appetit 

Pofta buna 

Shrimps with Zucchini

                    Shrimp with Zucchini

This is a very quick but super delicious Shrimp Recipe. Try it, you will love it.

This is what you need:

- 2 Zucchini, julienned (means, cut in short, thin strips)

- Shrimps

- 2-3 gloves of Garlic

- Zest of 1 Lemon

- 1 TBSP Lemon juice

- salt, pepper, red pepper flakes

- spritz of white wine

- little bit of Butter

- Parsley for Garnish

This is how you do it:

Cut the Zucchini in the short, thin strips. Pan fry them in a bit of Olive oil, salt, pepper and red Pepper flakes until they are nice loose and a bit brown. Remove from pan and put on a serving Platter.

Same Pan, add a bit of Butter and fry the Shrimps until they are orange in color. Around 1 min each side. Press the Garlic through a Garlic masher, you don't even have to bother taking the skin off. It will come out just perfect. Season with salt, pepper and red Pepper flakes. Stir for a couple of sec., then cool down the pan with a Spritz of white wine (of your choice). Let the Alcohol cook out for a min.. Now add the Lemon juice and the Lemon zest. Pour the Shrimps over the Zucchini, garnish with Parsley. 

Serve immediately. 

Chicken Rouladen in Marsala Sauce

           Chicken Rouladen in Marsala Sauce 

My husband and I are currently on a high protein diet (and it works). So chicken it is a lot for us currently. So I am trying all kinds of new chicken recipes to keep it interesting. Chicken Rouladen is something very common in Germany. You can roll all kinds of things in it. For example Spinach, Artichoke hearts, Feta cheese, sheep cheese and so on. I used Mozzarella since its low in fat but higher in protein. But feel free to experiment with your favorite cheese/vegetables.

This is what you need:

- Chicken Breasts

- Mozzarella (skim)

- fresh Rosemary, 1 Stack  finely chopped

- 1 small onion, minced

- 1 glove Garlic, minced

- bit of red pepper flakes

- 100 ml heavy cream or Crema Media (less fatty)

- 1 TBSP Lemon juice

- 40 ml Marsala 

- 200 ml chicken broth

- salt

- Chicken seasoning (I used the german one, it contains a lot of Paprika) 

- 1 TSP Tomato Paste

- Parsley (optional) 

- Paprika 


This is how you do it:

Preheat oven to 320 Degrees. Take the chicken breasts, remove all kinds of fat. Butterfly it (cut through the middle but not all the way to the end, so when you open it, it looks like Butterfly wings. Put some cling foil over it and pound it as flat as you can without ripping it (for example with a frying pan). 
Season the chicken inside with salt and pepper and some of the finely chopped Rosemary. Lay in the Mozzarella cheese and roll it up. Secure ends with a meat pick. Season the outside of the chicken with the chicken seasoning.
Add some Olive oil to a pan and sear the chicken Rouladen on each side for around 5-7 min.. Then remove the Chicken Rouladen from the pan, wrap it in aluminium foil, and place it in the preheated oven for around 12-15 min or until internal Temp. is 165. 
Do not wash the pan. Add 1 TBSP of Butter to it and now, on medium heat, add the onions and cook until translucend. Now add the minced garlic and some red pepper flakes. (to your heat tolerance) Add the rest of your Rosemary and the Tomato Paste and let sit for another min.. Then add the Marsala to the mixture and let it cook for around 2 min so the Alcohol can escape. Now add the heavy cream or Crema Media and cook for another 3 min.. Now add 150-200 ml of your chicken broth, depending how creamy its going to be. If you think after 150 ml its to thick, add the other 50 ml. I used the whole 200 ml. To round this up, add the Lemon juice, Salt to taste and a TSP of Paprika. \
Remove the chicken from the oven, check the internal Temp and when its done, remove the chicken from the aluminium foil. Add the drippings to your sauce. Remove the picks and cut in half, place it on the plate and add the Sauce to it. 

Serve it with rice or whatever you like. Cream spinach recipe you can find already on my blog.

Guten Appetit 

Gnocchi in Gorgonzola Sauce

            Gnocchi in Gorgonzola Sauce

This here happened because I like Gorgonzola sauce. My former sister in law posted that one once and told me how she made it (of course without exact measurements) lol. You can use also Pasta. Doesn't just work with Gnocchi. Make sure you buy good Gorgonzola Cheese. Not Blue cheese.

This is what you need:

- Pack of dry Gnocchi, cooking like Package says

- 1 cup Heavy Cream

- Half of the Gorgonzola Cheese

- Tiny bit of salt to taste

- Crumbled cooked Bacon

- Parsley for garnish


This is how you do it:

While the Gnocchi (or Pasta) is cooking, heat up the heavy cream. If you need more sauce, just double everything. Crumble in the cheese and cook and stir until Cheese has melted. Try and add salt as needed. If to thick, you can thin out with plain milk.

Cook the Bacon and crumble.

When Gnocchi are done, add the sauce and stir. Serve and crumble over the Bacon and Parsley to garnish. If you want to go real fancy, add a couple of Saffron to the sauce.

Guten Appetit

Chicken breast in creamy mushroom sauce

     Chicken breast in creamy mushroom sauce

I am always looking for new chicken breast recipes. Because Chicken breast can get really dry, I like it with some creamy sauce. My husband loves mushrooms, so it was a no brainer to try this. 

This is what you need:

- 2 Chicken breast, cut in thirds

- Box of cut mushrooms

- 1 cup Chicken broth

- 2 TBS sour cream

- 50-100 ml heavy cream

- fresh Thyme and Parsley

- Salt and Pepper to taste


This is how you do it:

Salt and Pepper the chicken breast thirds and pan fry in Butter until browned. Remove from the pan.

Add some more Butter and bit oil and add now the Mushrooms to the pan. Cover for a min and cook until Mushrooms are wilted. Now add the Garlic and cook for 30 sec.. Add the Thyme and Parsley and stir well.
Now add the liquids. The Chicken broth, heavy cream and the sour cream and stir well. Let simmer until nice creamy consistency. Salt and Pepper to taste. 
Add the chicken back to the sauce and cover and reheat.

Serve with your choice of side like Pasta, Rice or Mashed Potatoes.

Guten Appetit

Tuscan style Gnocchi

                    Tuscan style Gnocchi

This is a dish I found on the Internet and want to share with you guys. It's really good, fast and easy. 

This is what you need:

- 8 ounces mild (or if you like spice, take the hot) sausage

- 3 gloves of garlic, minced

- 1/2 cup chicken broth

- 1 cup heavy cream

- 1 TSP Lemon juice

- 1/4 cup sun dried Tomatoes

- 1 lbs dry Potato Gnocchi 

- 1 1/2 cups fresh baby spinach

- 1/2 cup fresh grated Parmigiano Regiano 

- Fresh Basil (optional)

- Salt and Pepper to taste


This is how you do it:

Crumble the sausage in a frying pan and saute until brown. Stir in the minced Garlic and cook for around 30 sec.. 

Now add the chicken broth, Lemon juice, Heavy cream, sun dried Tomatoes and the Gnocchi and stir everything well. Cover the pan, reduce heat to medium and cook for around 5 min.. 

Add the spinach and stir a bit and cover it again for another 1-2 min. until the spinach is wilted. 

Add the Parmigiano and stir well. If sauce isn't thick enough for you, let cook another min uncovered. Salt and Pepper to taste and add fresh Basil

Guten Appetit

Pasta with red Pesto

                   Pasta with red Pesto
                    Penne e Pesto Rosso

This is a dish I invented. It is fast and yummy and you will love it. 

This is what you need:

- Penne Pasta

- 1 glass of Pesto Rosso (red Pesto. e.g. Aldi)

- Heavy cream

- cooked Ham

- Salt


This is how you do it:

Cook the Penne according to the Package. 

In the meantime, add Heavy cream into a sauce pan. For us 3 I usually use one small carton. Pour in the whole glass of Pesto Rosso, stir and heat up. 

Cut some cooked Ham in cubes and add to the sauce. Salt to taste. 

Once the Penne is done, pour it into the sauce and stir. Serve

Guten Appetit

            

Another Spagetthi Frutti di Mare

        Another Spagetthi Fruitti di Mare

This is something I found on the Internet. I must confess, I just copy and pasted into my blog here. It was really easy and very yummy.

This is what you need:

• - 3 tbsp olive oil
• 
  
• - 1 small onion, finely chopped
• 
  
• - 2 garlic cloves, minced
• 
  
• - 2 cups crushed tomatoes
• 
  
• - ½ tsp crushed hot red pepper
• 
  
• - 1 lb (450g) mussels, scrubbed
• 
  
• - ¼ cup dry white wine
• 
  
• - ½ lemon, sliced
• 
  
• - 12 large shrimp, peeled and deveined
• 
  
• - 3 tbsp chopped parsley
• 
  
• - Salt and freshly ground black pepper

This is how you do it:

1. Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente
2. While the water is coming to a boil, prepare the sauce. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute. Keep warm.
3. Meanwhile, combine the mussels, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.
4. Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp to the sauce and simmer for 2 minutes, stirring, until just opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.
5. Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot.

You can add whatever other seafood you might like like squid. 

Guten Appetit

Tomato Salad

                         Tomato Salad

Nice little spin on a Tomato Salad. I really, really like this one.

This is what you need:

- Salt, Pepper

- Fresh Lemon Juice

- Little bit of Water

- Olive Oil

- 1 Garlic clove, diced

- 1 Shallot (mild onion)

- fresh Oregano, around 1 stack

- fresh Basil, 1-2 Leaves for Garnish

- red, orange and green Tomatoes


This is how you do it:

In a nice bowl add 1/2 TSP Salt, some Pepper. Around 1 TBSP fresh Lemon juice and same amount of Water. Try it. If you think it could use more Lemon Juice or water, go ahead. Not all Lemons are tasting exactly the same. (some more sweet, some have more acidity)

Finely chop the garlic and the Onion. Add it the the Salad dressing. Add around 2 TBSP of good extra virgin Olive Oil. Cut the leaves of the Oregano and add to it. Stir.

Take the Tomatoes and cut every color in a different shape. That will make it look more rustic. Now stir well and cut 1-2 leaves of Basil into it. You can also garnish it with Basil. 

Serve. Guten Appetit

Quark Nockerl in Vanilla Sauce

             Quark Nockerl in Vanilla Sauce 

This is a Bavarian dish. Very easy and fast to make but soooo yummy. You will love it. (If you have not found out yet but german deserts aren't as sweet as american deserts.You might have to get used to that fact first )


This is what you need: 

- 2 Eggs

- 500 gr full greek yogurt

- 8 oz Milk

- 60 gr Sugar

- 60 gr unsalted Butter

- 125 gr Flour

- 14 gr Vanilla sugar (or 1 TSP Vanilla extract)


For the Vanilla sauce:

- 2 Eggs

- 1 TBSP Cornstarch

- 2 TSP Vanilla Extract

- 2 TBSP Sugar

- 3/4 cup of Heavy whipping cream

- 1 1/4 cup milk


This is how you do it:

Mix the eggs with the Greek Yogurt, Vanilla sugar (or Vanilla extract) and Flour.

In an oven dish add the Butter, Sugar and Milk. Place it in a 345 degree oven for about 10 min. or until bubbly.

With 2 Tablespoons, cut out dumplings from the Yogurt mix and place them into the hot oven dish with the hot milk/butter mix..

Bake them in the oven for 30 min.. The Yogurt dumplings will soak the liquid inclusive the sugar into them. 

In the meantime you can make the Vanilla Sauce. In a sauce pan add the eggs and sugar and corn starch and mix well. Then add the Milk and heavy cream and Vanilla. Now heat it up until its boiling, stirring occasionally. Set aside

Once the Dumplings / Quark Nockerl are done, serve them warm with the Vanilla Sauce. 

Guten Appetit 

Banana in Honey sauce greek style

          Banana in Honey sauce greek style

This is a dish you can get at a greek Restaurant in Germany. And it's soooo good. And easy to make home yourself. 

This is what you need:

- 1 Banana, cut length wise

- 2 TSP Sugar

- 1 TBSP Honey

- 1 TBSP Butter

- Vanilla Ice Cream for serving


This is how you do it:

Cut the Banana length wise. Heat up the butter in a frying pan with the sugar. Add the Banana and pan fry it on each side until slightly brown. Add the Honey to it.

Serve immediately with some Vanilla Ice cream. 


Guten Appetit

dry Eggnog cake

                      Dry Eggnog cake

This is a dry cake recipe with eggnog. This is not the Eierlikoertorte you guys probably all know. I will also post a recipe about that when I found one what worked for me. I currently don't bake much cakes because I am kind off doing a diet lol.

Anyway, a german friend in Virginia Beach asked me for this one. How I can say no to such a request? Alright peeps, here we go.

This is what you need for the german Eggnog:

- 8 Egg yolks

- 250 gr powdered sugar

- 14 gr of Vanilla sugar (or 1 TSP Vanilla extract)

- 3 cups of evaporated milk 

- 1 cup of good Cognac

Mix it all together with the hand blender. Fill it in a bottle and set it aside.

This is what you need for the cake:

- 125 gr Flour

- 125 gr Corn Starch

- 17 gr Baking Powder

- 250 gr Powdered Sugar (Confection sugar)

- 5 Eggs

- 250 ml (1 cup) Vegetable Oil

- 250 ml (1 cup) Eggnog

- 28 gr Vanilla Sugar (or 2 TSP Vanilla Extract)


This is how you do it:

Sift the Flour, Corn starch, Powdered Sugar and Baking Powder in a bowl. In another bowl, wisk the Eggs and add the Oil and Eggnog and Vanilla Extract (if you are using this. If not, add the Vanilla sugar to the Flour mix). 
Pour the wet ingredients into the dry ingredients and mix well. 

Pour the cake mix into a bunt cake form (you know, the round form with the hole in the middle) you have sprayed with butter first. 

Now put the cake into the COLD oven at 310 Fahrenheit (160 Celcius) for 45 min.. 

Once cooled, dust it with some Powdered Sugar and enjoy.

Guten Appetit

Bruschetta di Pomodoro

                  Bruschetta di Pomodoro

Bruschetta is a toasted Bread. Usually like a white wheat or sourdough Bread. I found the Tuscan Bread from Aldi very yummy.
So when you say you are making Bruschetta, you also have to add what kind of Bruschetta you are making since it just refers to the Bread. In this case here, I am making a Tomato topping with is called Pomodoro (Pomodoro=Tomato). If you want to add Mozzarella cheese, then it's called 
Caprese. You can show off a bit at your friends with that ;-) 


This is what you need:

- 2 Slices of Bread

- 2 Big Tomatoes, thinly diced, seeds removed

- 1 glove Garlic

- fresh Basil

- 1/2 half shallot (its a milder onion but every onion would work)

- Salt and Pepper

- a bit Olive oil


This is how you do it:

Usually you would roast the bread on a special rack on the gas stove. I don't have a gas stove nor do I have that special rack. You can also just place the bread in the oven with a bit Olive oil sprinkled over it and bake until toasted. But if it has to go fast (sometimes it just happens that way), put them in the toaster and toast them this way. Maybe on a setting 2 1/2 or 3. 

In the meantime, dice the Tomatoes without the seeds, dice the onion and the garlic very thinly. Roll the Basil and cut into strips, add that all together in a bowl, stir. Salt it and add just a tiny bit of olive oil, just to bring it all together.

When the bread is done, you can brush a bit olive oil on it first before you spoon the Tomatoes on top. 

Guten Appetit

Fleischsalat

                          Fleischsalat

This "meat Salad" is perfect on a bread roll or bread. But we also eat it with pan fried Potatoes (Bratkartoffeln). A friend wished it to get added on here so, of course, I follow........ 
That's for you Marlene



This is what you need:

- Leberkaese or your favorite Bologna, thin sliced

- sweet Relish

- Mayonnaise ( I use half Miracle Whip and half Real Mayonnaise)

- German pickles and some of its pickle juice (Big Lots has german pickles and Aldi sometimes)

- Pepper


This is how you do it:

In a big bowl, add around 25-30 ml of the Pickle juice. Just eyeball it. Doesn't has to be much. Always start with less and add more if needed. 
Add 1 TSP of the sweet Relish, 1 TBSP Miracle Whip and 1 TBSP Real Mayonnaise for around 1/2 lbs of meat (and around 3 big Pickles). A pinch of Pepper and stir well.

Cut the meat into thin slices. For example, cut the meat in half and then again, so you have 4h. Now you can just cut them nice and thinly. Add to the mayo and stir. 

Cut the pickles in half and then slice them the same style as the meat. You can also make them a bit smaller then the actual meat. That's totally fine. Stir them into the meat.

Let it cool for at least 30 min so it can set. Enjoy it on a piece of bread or bread roll.

Guten Appetit

Koetbollar Swedish Meatballs

                             Koetbollar
                        Swedish Meatballs

This is a dish I know from Ikea Restaurant. I know Ikea is selling the Instant Package for the Sauce but we hated it. So I googled around. I found this recipe on a german page and tried it first time around christmas when my stepson was here from Germany. All loved it so it's a keeper. I am translating this now for you.

This is what you need:

- 1 lbs mixed ground meat (half beef, half pork)

- 1 small onion, diced

- 3 TBS Bread crumbs 

- 5 TBS Milk

- 1 Egg

- 1 Teaspoon Salt

- 250 ml (1 cup) Vegetable Broth

- 200 ml heavy whipping cream (or Crema Media in can)

- 1 TSP Corn Starch mixed with water

- 1 small Onion or a TBSP of granulated Onion

- Chives 

- Salt 


This is how you do it:

Dice the onion and pan fry it on medium heat with 1 TBSP of Butter until translucent. In the meantime, mix in a bowl the meat, Bread crumbs, Egg, Milk and salt. Now add the Onions. Form with wet hands the meatballs.

In a saucepan, add either Butter or Oil and fry on medium heat the meatballs from all sides for around 8 - 10 min.. Remove from the pan and keep them warm (in a 350 degree oven for example)

Now either fry the onion in the pan from the Meatballs or if you use Onion Powder, skip this step. When the Onion is translucent, add the Vegetable Broth and the cream. Now you add the Onion powder if you use this option. Let it simmer for a min or 2. Make a slurry with the corn starch and water and add to the sauce, constantly stir. Now salt it to your taste. If the sauce got to thick, just add more Vegetable broth (or chicken broth since I didn't have more Vegetable). Add chives to taste and feeling. 

Put the Meatballs back into the sauce and let simmer for a min..

Perfect to this dish is mashed Potatoes and Lingonberry Marmelade. 

Guten Appetit