Mahlzeit - Food without Borders

I found an old cookbook from Burda - "Koestlich kochen fuer alle Tage" and decided I will cook myself through it, well, not everything but most of it. Today is day 1. Page 80 is veggie stew with meatballs. The meatballs are made from a mix of ground beef and brats. Of course I don't have that handy. But in my freezer there were still meatballs from some weeks ago. It also calls for a bag of frozen stew veggie mix, that I don't have... We need 1 generous tsp margarine 1 medium onion chopped 1 cup of chopped celery 2 large carrots cleaned and diced 1 tetra pack of low sodium chicken stock 1 can of sweet corn (most of the fluid drained) 1 can of green beans (most of the fluid drained) 1 can of diced tomatoes 1 can of mushrooms (most of the fluid drained) 1 can of sweet green peas (most of the fluid drained) 1/4 tsp of allspice 1/4 tsp of thyme 1 tsp of ground cumin 1/4 tsp of tumeric 3 tsp of Knorr beef bullion 6 already cooked meatballs Take a big

If somebody would have told me 10 years ago I will buy Chanterelles on Ebay, I would have laughed at them. Now that is actually what I did. They came yesterday. Time to cook something around. Potatoes: Get small potatoes with an 1" - 1.5" diameter and wash them. In a pot cover them with water and boil them. When they are done, remove the water and let them cool down a bit so you can handle them. Port Steaks: Use boneless thin cut pork chops, salt and pepper them. In a frying pan add some oil and fry them on both sides for about 4-5 minutes depending on the thickness. Dill-Mustard Sauce Make a roux with 1 tsp of butter and 1 tbsp of corn starch. Cook it for about 10 minutes. Stir very often. Add a little half and half very slowly until you have added about 1/4 cup stirring constantly. Add then water until you have the desired thickness. Season with salt, pepper, allspice, a little bid of Old Bay seasoning. Add 2 tbsp of sour cream, 2 tsp of yellow mustard, 2 tsp of d

Almost every family has its own way of preparing them. Here is my way 6 medium potatoes, peeled and grated. I tend to use a coarser grater, to have some texture 1 egg 1 tbsp sour cream Salt and pepper Drain the grated potatoes, try to get as much liquid out as you can. Then add all the remaining ingrediants. In a frying pan, add a taste neutral cooking oil and heat it up. Take 1 generous tbsp of the mixture and add it to the   pan. Press them down, so the height is not more than 5mm. Fry them until they are golden brown on both sides. Flip them a couple of times along the way. When done, put them on a paper towel to absorb the frying fat. Serve with applesauce and a bit of coarse sugar for the crunch. -Mahlzeit-

It is time, that the rabbit travels. He met curry and red wine along the way and ended up giving a delicious dinner. Spice mix : 1 tsp of curry 1/4 tsp tumeric 1/4 tsp allspice 2 shakes of thyme 1 bay leave What else is needed: 1 rabbit 3/4 cup of red wine 1 tetra pack of chicken stock 2 slices of bacon 1 tbsp of veggie oil Sauce: Buttermilk and potato starch or potato flower I defrosted my rabbit overnight in the fridge.   Cut it into 6 pieces. Salt and pepper all of them. In a Dutch oven add 1 tbsp of veggie oil and 2 slices of small cut bacon. Let it render. Add the rabbit and sear and brown it from all sides. Pay attention, the bacon should not burn to charcoal. After it has a nice color deglaze the pot with 3/4 cup of red wine. Use a wine that you would drink as well. I like the Cupcakes wines. So I used a Cupcake Merlot. Stir and try to get all the brown bits off the bottom and the sides of Dutch oven. This is what makes your sauce ta

Amerikaner   (cookies) were my favorite thing to eat as a kid. They are hard to come by these days even in Germany. Time to try myself in backing. The recipe is from here: https://www.erichserbe.de/199?fbclid=IwAR0Cj0hQ8TnTWs2EvYXcF9Z5eXzzKpi5UABGByfNlq5-qXhPVQr7whhko5Q I really did follow the instructions. They turned out not bad, but I think I have to tinker a bit with the recipe. -Mahlzeit-