Fried egg cake
Spiegeleikuchen
So, this is a cake traditionally baked around eastern. But hey, who says you can't bake it in between also??? There are no rules right?
Well, this is what you need for the bottom:
- 250 gr. soft unsalted butter
- 250 gr sugar
- 300 gr. flour
- 3 Eggs
- 9 gr baking powder
- 14 gr Vanilla sugar
This is what you need for the filling:
- 1 1/2 packs of vanilla powder to cook
- 1/2 liter (2 cups) milk
- 4 TBSP sugar
- 450 gr greek yogurt
- maybe a bit more extra sugar
This is what you need for the topping:
- 2 glasses of Apricots
- 2 packs Glaze clear
This is how you do it:
Combine the ingredients for the bottom with your hands. Put it in foil and let it rest in the fridge
for around 30 min..
Cook the pudding like it says on the pack but with the 1 1/2 packs. Let it cool and then add the greek
yogurt and stir thoroughly. Add a bit sugar if you like it sweeter.
Open the Apricots and drain them, catching the juice in a bowl.
Use a clean oven trey and spray butter on it and coat it with some flour. Now add the dough and squeeze it with your hands till you have the whole trey covered. Bake it for 15-20 min at 350 degrees.
Remove the cake and add the filling. Spread evenly. Add the Apricot upside down so they look like
egg yolks. Bake it for another 15-20 min.. Don't let it get brown.
Let the cake cool off before you add the glaze. For the Glaze, use 2 cups of the Apricot juice (you might have to fill it up a bit with water to reach the 2 cups) Add sugar and glaze mix to the juice
and stir well. Heat it up till it cooks and let simmer for 1 min.. Let cool off for 1 min then spread
evenly over the whole cake.
Let cool completely. You might want to start a day ahead you actually want to serve the cake.
Guten Appetit
Korean BBQ (Bulgogi)
Since friends of us took me out to a Korean Restaurant, I fell in love with Bulgogi. I mean, whom
doesn't like that sweet/savory steak bites?
Since you guys probably already figured, I like it as authentic as possible. I made this recipe
and I think this is pretty authentic. Well, at least how I had it in the restaurant. I also watched
the Korean chef on TV doing it once and I believe it was the same ingredients. Well, anyway......
here we go.......
This is what you need:
- 1 Ribeye Steak, cut in thin slices
For the marinade:
- 1/2 onion
- 1 scallion
- 1/2 pear (peeled)
- 80 ml Soy Sauce
- 3 gloves of garlic
- 3 TBSP brown sugar
- 3 TBSP sesame oil
This is how you do it:
Beside the steak, throw everything in the food processor or blender and blend it really really well. Then put the marinade over the sliced steaks and another half, thinly sliced onion and mix it well.
Let chill for around 30 min..
When ready to do it, just pour everything in a hot pan and fry it till nicely brown. Decorate it
with white sesame and some cut scallion greens.
Enjoy
Guten Appetit
Deer or Buck stew
(Hirschgulasch)
I love wild meat. I mean, I love, love, love deer or buck or wild boar meat. Stew or roast it
doesn't matter. It's just that lean but intense flavor I like so much. For the ones of you whom
like chicken a lot, it might not be for you. It's really pretty flavorful comparing to chicken.
For the ones of you whom get that meat every once in a while and don't know how to cook it,
here is one way of recipe I got from my mom (so its german) and I just love it because its actually pretty easy. Don't kill the good flavor of the meat with more layers of flavor. Keep it simple.
This is what you need:
- 1 lbs of buck stew meat
- 1 big carrot, quartered and then sliced
- 1 yellow onion (or 1/2 of a big one) coursley minced
- 2 cloves of garlic, coursley minced
- 1 - 1/2 cups of red wine
- 1 cup of water for 1 pack of brown gravy
- fresh thyme, salt, pepper and Paprika
This is how you do it:
Take the meat and best use a heavy pot or dutch oven and fry them on high heat till their nice brown.
You might want to do that in 2-3 batches. Remove the water to not "boil" them in their own juice.
Remove them from the pan and reduce the heat. Add a bit more fat or oil and saute the onion and carrot for a couple of minutes. At the end add the garlic to not burn it. Then add the Thyme, salt, Pepper, Paprika and stir. Then clean the pot with the red wine and add the meat back to it.
Now just put in the water and the brown gravy, stir and cover and let simmer on low for 1-2 hrs.
(depends on how big the pieces of meat are).
Traditionelly we serve Spaetzle with it or Potato dumbling and blue cabbage. Also add a spoon
of Lingonberry jam or cranberry jam with it. The tarty sweet is going very good with the special
wild flavor of the deer meat (or any wild meat)
(For the Spaetzle recipe go back into my already existing recipes)
Guten Appetit
Fruit Salad
What a nice snack for in between. For the fruit salad, I can't give you a "recipe".
You just cut any fruits you like into a bowl. We like apples, Bananas and strawberries. For
season you can add pineapple, grapes, cherries, Raspberries. The list goes on and on.
But now, here is my twist to it. I add a bit of sugar. Nothing new. I also add a bit of either
apple or Orange juice (sometimes pineapple juice). Nothing new as well. But now, here is my
twist: Heavy whipping cream!!! Just a nice splash of it into the mixture and stir it well.
Its going to coat the fruits nicely and makes the juice stick better. And it is soooooo yummy.
Try it
Guten Appetit
Obatzda
Obatzda is a common thing in the south region of Germany. Mostly Bavaria. It's a Brie cheese
mix we serve with fresh bread or Pretzles.
This is what you need:
- 1 pack of your favorite Brie cheese. Room temperature
- 40 gr soften Butter
- 1 small onion (sweet onion)
- 1 TSP Paprika
This is how you do it:
You will need a food processor for this. That would be the easiest way. You basically just throw
all the ingredients in the food processor and pulse it till its nice and smooth.
Guten Appetit
Bavarian Sausage
Making your own sausage is a challenge itself. First, I had to find the casings. I did, at Bass Pro Shop. Then, I had to have a sausage attachment for the Kitchen Aid. I did, at Amazon.
Then I had to have the guts to actually do it. Well, I skyped with my Mom in Germany and she
told me, that she made her own sausage. I was like, no way. She never did that before and it
can't be that she did it before me. So, challenge accepted.
This is what you need:
- ground pork (it depends on how much you want to make. I used 1/2 lbs)
- Salt
- Pepper
- Marjoram
- maybe a little bit of paprika
This is how you do it:
Combine the meat with the spices well.
Wash and water the casings very good.
Put the casings on the sausage attachment and slowly let the meat get into the casings. I did
it sausage by sausage. I kept the meat tray so I could freeze some of the sausage.
Then just fry it like regular Brats. Once you figured out how to make your own sausage, you
probably won't by the store ones no more. You can spice them with whatever you want. Garlic, rice
and paprika are a very common mix.
Guten Appetit
Chili con carne
In Germany, Chili con carne is a bit different made then here. We like to add corn, but you
don't have to put it in. You can also put little pieces of tomatoes in it if you like. We also have
and Instant product named Maggie Fix for Chili con carne. I personally like that a lot because
it is not to spicy and its made quick. Now I found that online page where someone is experimenting
so long till they found the same taste as the fix product. I really do love this page. Now I am
basically just converting it into english and understandable for non-german speakers.
This is what you need:
- 1 lbs ground beef
- 2 cans of Kidney beans, drained and washed
- 1 can corn, drained and washed
- 1 onion (or 1/2 if its a big one)
- 2 cloves Garlic, minced
- 4 TBSP (or one small can) Tomato Paste
- 800 ml ( a little bit more then 1 can) crushed Tomatoes
- 200 ml strong veggie broth
- Salt, Pepper
Spice mix (you can prepare ahead):
- 1 TSP (or more if you like it more spicy) Chili powder
- 4 big TBSP mild Paprika (hungarian one is the best)
- 1/2 TSP smoked Paprika
- 1 TSP Thyme
- 2 TSP Oregano
- 1 TSP Careway Seeds
1 TSP ground ginger
- 2 TSP sugar
This is how you do it:
First, dice the onion and fry it in a bit oil til its softened (not to high heat, you don't wanna burn it). Then add the ground beef and fry it crumbly. Then add the minced garlic and Tomato paste and let
it fry for a min or 2.
Then you add the crushed Tomatoes and the veggie broth. Stir and combine everything thoroughly. Next you add the drained Kidney beans and the corn. At the very last you add the spice mix and salt
and pepper to taste.
You can eat it right away or, like every good tomato sauce, cook it a bit longer. I like to serve it with
either french bread or garlic bread. Garnish with a spoon of sour cream. You can also put the Chili powder on the table for the ones who want it a little bit more spicy then you ;-)
Guten Appetit
