Mahlzeit - Food without Borders

Meatballs: 2 lbs of ground turkey 75/25 1 large onion chopped 2 bread rolls softened in water, water squeezed out Salt, pepper to taste Some bread crumbs 2 eggs Mix all of this up, it should be a smooth mixture. In a pot add 8 cups of water, 3 tsp of all spice, 3 bay leaves and bring it to a boil. With a ice scream scooper form 1 inch diameter round balls and add them to the cooking liquid. It should be cooking but   not violently. Cook for about 12 minutes. Don't overcrowd the pot, they will come up floating. I ended up doing 5 batches. Set the meat balls to the side. Save the cooking liquid The soup: Remaining cooking liquid from the meatballs 12 cups of water 1/2 of a white cabbage head, chopped 1 cup of baby carrots 1 cup of chopped celery 1/2 can of sweet corn kernels 8 tsp of Knorr Chicken Bullion 1 tsp of allspice 1/2 tsp of thyme Put all of the soup ingredients into a big stock pot or Dutch Oven and bring them to

There is a famous German dish named Königsberger Klopse. This are cooked meatballs in a white caper sauce. We all know many variations of chicken soup. Lets see what I can come up with. 6 boneless, skinless chicken thighs 3 carrots peeled and coarsely chopped 1 large onion very coarsely chopped 1 lbs of Brussel sprouts cleaned. 1/2 head of green cabbage, coarsely chopped 10 cups of water 9 tsp of Knorr Chicken Bullion 1/2 tsp allspice 1/2 tsp of thyme 1 bay leaves Combine all of that in a pressure cooker and cook for 15 minutes. Release the pressure and add 2 tbsp capers and 2 tbsp of the caper liquid (optional) Serve with noodles, rice or dumplings. -Mahlzeit-

Growing up we ate a lot of letscho. I have not seen this here in any shop. So I have to invent my own. We need 3 bell peppers (different colors if you have) 10 tomatoes 1 medium glas of fire roasted peppers with liquid, chopped 1 medium sweet onion, coarsely chopped 1 medium white onion, coarseley chopped 1 small can of tomato paste 1 cup tomato juice 1 Hungarian pepper 1 Poblano pepper 4 cups of water 3 tsp of Knorr tomato bullion 1tsp of smoked paprika 1 tsp of brown sugar 1 tsp of sweet red paprika 1 tbsp of olive oil Blanch the tomatoes and peel them. Cut them into large chunks. Roast the Poblano pepper and the Hungarian Pepper over an open flame and then let it cool down. Remove the burned skin and the seeds and cut them into bite size pieces. Clean and the peppers  and cut them into bite size pieces. In a large pot, add the olive oil and the onions and let them get a little soft. Add the bell peppers and cook for 5 minutes, stir often. Then add everything els

Today I went to the grocery store to get all I need for weekend. When I brought the cart back to the collection station, I noticed that one cart still had a case of 18 eggs sitting in it. So I took it. If I give it back to the store, they just sell it a second time. I just had picked up a dozen eggs myself. I declared egg festival week. The first dish is a fancy egg salad. We need 8 hard boiled cooled down peeled eggs, chopped 1tbsp mayo 1 generous tsbp of capers 2 tsp of caper liquid 1 marinated fire roasted pepper from the glas, chopped 1/2 onion finely shopped 1/4 tsp sweet ground pepper 1/2 tsp of yellow mustard 1/4 cup finely chopped pickles Mix all in a bowl and cover. Store over night in the fridge. Serve with fresh bread or toast. -Mahlzeit- P.S. I got this off the internet, but it works perfectly. The best hard cooked egg are done as follows. Add the eggs to pot with cold water that covers the eggs at least 1 inch. Bring it to the boil and then turn the heat

Somebody posted on Facebook a link to a hamburger soup. I scanned over the recipe and it looked good. That was my inspiration. There will be a variation of this coming soon. This one needs 1 lbs ground beef 1 can of corn 2 cans fire roasted tomatoes 1 can of french green beans 6 carrots peeled and cut 2 medium onions, coarsely cut. 1 tetra pack of chicken stock 1 cups of water 4 tsp of Knorr Tomato bullion 1/2 tsp ground cumin 1 tsp of turmeric 1 tsp of sweet Hungarian pepper In a frying pan brown the ground beef. In a pressure cooker add, the all of the ingredients, stir it about so it all mixes, close the lid and put it on 12min or if you can program it, it is soup/stew + 2minutes. Let the pot do its job. When it turns itself off or goes into warming mood, open the valve and release all the pressure. Only when it is all quiet, open the pot and voila your soup is done. Serve with (all optional), a slice of lemon, parsley and chopped pickles. -Mahlzeit-

Happy New Year everyone. Somebody asked me for my favorite crock-pot recipe. I do most often a pork roast. It is easy to make. I use (for 4 meals) 1 1/2lbs pork loin 6 medium sized potatoes cut into quarters 6 carrots peeled and cut into 2" (5cm) chunks, the top ends cut them length wise as well 4 celery stocks cut into 2" (5 cm) chunks. 2 bay leaves 1/2 tsp of ground allspice 1/4 tsp of thyme 2.5 cups of water little salt and water With a paper towel dry up the pork loin and season it from all sides with Old Bay Seasoning. It is one of my favorite seasoning mixes. Heat up some oil in a frying pan. Let it get hot, but don't let it catch fire. Sear the pork loin from all sides. Still pay attention, don't let anything catch fire. Use tongues to turn it. I find them pretty helpful for those things. When it is seared on all sides, transfer it to the crock-pot. Discard the fat in the frying pan. In my version there are usually to many burned particles, tha