Mahlzeit - Food without Borders

I bought a soup book some time ago. There are so many good recipes in there. I decided for a lentil potato soup, but then, I was missing some things and this came out of it.   3 slices of back cut into small bites 2 tbsp margarine 1 medium onion coarsely chopped 2 medium potatoes peeled and cut into small chunks 2 cans of diced tomatoes 1 can of tomato sauce 1 can of red kidney beans rinsed 1 pack of Eckrige Turkey sausage sliced 1 cup of Famous Dave's spicy pickles  chopped 8 tbsp Famous Dave's pickling liquid 2 tbsp chili powder  1/2 tsp tumeric 1/4 tsp dried thyme 1/2 tsp curry powder 1 tsp of cumin 4 cups of water 2 tsp Knorr Tomato Buillon In a stock pot melt the margarine. Add the bacon and render it and let it get a little bit crisp. Add the onion and cook over medium heat until they get translucent. Add all the remaining ingredients and bring to a boil. Then turn the temperature down and simmer until the potatoes are done. Optional add some buttermilk, cook for 2 more m

I had picked up some thick boneless pork chops. I liked the idea of using corn flakes as a breading component. Now the result I can hardly call Schnitzel, although the method is almost the same.   Lets start with the easy thing, the sauce. In a bowl mix 2 heaping tbsp of plain yogurt 4 tbsp of buttermild 1 smashed clove of garlic salt, pepper, a bit of ground sweet paprika If the sauce is to liquidy, add some yogurt. Otherwise add some buttermilk.   The pork chops: My chops were about 2 fingers thick. Pound them out until they are about 1 finger thick. If there is rim of fat, cut it a few times. The skin there restricts the meat and it starts to bubble up rather then staying flat. On a plate crack an egg and mix it up. On a second plate, add smashed corn flakes.  Salt and pepper the chops from both sides.  In a frying pan heat up some oil. When the oil is hot, dip the chops with both sides in the egg wash and then into the corn flakes. Fry them from both sides until golden brown. Depen

I got the idea based on something I saw on the food channel. The lady used cornflex as a breading. She also did not fry but baked the  chicken thighs.   A pack of boneless and skin less chicken chicken thighs is best for this. In a bowl mix 3 heaping table spoons of green jogurt 1/4 cup of butter milk 1 tsp of sweet paprika 2 tsp of Old Bay seasoning a bit of salt and pepper   Preheat the oven to 450F.   Line a baking tray with parchment paper and put a cooling rack to it. Add 4 cups of cornflakes into a zip lock bag and crush them with a rolling pin. Empty them onto a deep plate. The assembly line looks like this. Salt and pepper lightly the chicken thighs, dip them in the yogurt mixture, dip them into the crushed corn flex. Put them onto the cooling rack onto the tray. Repeat until all are done. As you can see, I didn't add the cooling rack onto the tray. As a result there was not really a crust at the bottom side of the chicken. Oh well, live and learn. It didn't have any im

The original recipe is posted here . There are some differences between between what is used in the steps vs the list of ingredients required. This is my version. It turned out really good.  As this is a German recipe, I recommend to get a scale that understands metric and has at least 1 digit behind the comma. For the cake: 4 eggs 1 pinch of salt 180g sugar (6.35 oz) 75g all purpose flower (2.64oz) (Hershey's cocoa 100% cocoa unsweetened) 75g corn starch (2.64oz) 25g cocoa (0.88oz) 1/2 tsp of vanilla extract 5 tbsp cold water  3 tsp baking powder For the cherry filling: 1 glas of cherries  OR 2 cups of fresh cherries and 1.2 cups of water (some sugar) juice of 1/2 lemon 1 tbsp of corn starch 2 tbsp of cherry vodka (optional) The cherry filling can be cooked a day ahead and stored in the fridge. If the cherries are from a glas, add the cherries with the liquid, the lemon juice the vodka to a pot and bring to a boil. Then add the corn starch, let it get thick, turn off the heat and

I have a big container of plain yogurt in the fridge. Let's make some Tzatziki out of it.   In a big bowl, mix 3/4 cup of plain yogurt 1/3 cup buttermilk handful of chopped fresh dill 1/2 tsp of garlic powder salt pepper 1/3 cup of cucumber cut into very small pieces handful of onion cut very finely Set into the fridge for about 2 hours, so all the flavors can mingle. I decided this goes really well with a steak and some fries and a cucumber salad. -Mahlzeit-

It was time for another version of Soljanka.   2 tsp of margarine  1 medium onion chopped 1 pack of Bologna, cut into smaller chunks (this can be sliced Bologna) 20 slices of salami, sliced into smaller pieces 1/4 cup of fat salted hog back cut into smaller slices 1/2 cup of pickles 1/2 cup of pickle juice 2 cans of tomato sauce 1 can of diced tomatoes 1 can of fire roasted tomatoes 1 tsp ground cumin 1 tsp ground allspice 1/2 tsp thyme 1 tsp sweet paprika 1 medium onion chopped 2 cups of tomato juice In a bigger pot melt the margarine, add the onion and let them get translucent. Add the Bologna and the salami. Cook for about  8 minutes, stir occasionally. Then add all the remaining items, bring to a boil and then turn the heat down and simmer for about 30 minutes. To bring it to taste, add some half 'n half and/or pickle juice, salt or pepper. Serve with a splash of fresh lemon juice, a spoon of source cream and a slice of toast. -Mahlzeit-