Mahlzeit - Food without Borders

I was going through different websites again today. I had some sourdough that really needed to be used. The volume got to big for the jar. I decided to jump into the deep end of the pool and just make something up. I have not baked many breads so far. So here we go: 200g sour dough starter 200g all purpose flower (not self rising) 200g strong whole wheat flower (14.7) 1 cup of water  hand warm 1/2 tsp salt 2 tsp dry active yeast 1/2 tsp sugar 1 tbsp balsamic (yes balsamic, yes that is vinegar) In a bowl mix the 2 flowers and the salt. Bring the water to hand warm temperature, add the dry yeast and the sugar and stir. It should all dissolve Put all of the ingredients into a bowl for a stand mixer. With a dough hook mix them all on low speed, Once the dough curls up to a ball around the hook, we need to get to hand kneading. Turn off the stand mixer, remove the dough and keep kneading it for 10 min on a well flowered surface. Spray a bowl with non-stick cooking spray...

After 8h without power and my house starting to get cold, I needed some comfort food. All of this can be done in about 20 min. We need 6 medium potatoes, peeled and cut into pieces less then 1/2" Tomato salad: tomato finely chopped red onion fresh basil, finely chopped olive oil balsamic vinegar salt and pepper to taste A store bought sesame bun, lightly salted butter from Finland Pickled herring: Pickled herring from a glass (usually I take it store bought in white wine sauce) 2  very generous tbsp of sour creme finely chopped red onion Start with the potatoes. Put them in a pot, cover with cold water, add 1/2tsp of salt bring to a boil and let them cook till finished. Then mix pickled herring, source creme and finely chopped onion, add some of the liquid from the herring glas, mix it all up and set aside. If you plan meals, do mixing of the herring etc a day in advance and let it stand in the fridge. Let the thing mingle and start a party. Now it is time...

In my grocery store, I always saw those pork shoulders. What to do with this? It usually has some skin on, which reminds me of real German speck (salt cured and smoked port belly), where the fat part was used for dishes and the skin was added for flavor to other dishes e.g. Lentil stew. I of course did love to eat the cooked down skin from the lentil stew. I asked on Facebook how to do best a pork shoulder. I got many replies and merged several of them to this. 8 lbs pork shoulder, rinsed down with cold water and dried with a paper towel. 0.5 liter of Pilsner beer 0.25 liter of  Guinness 5+ cloves of garlic very coarsely shopped (more if you like garlic) Put the shoulder in the freezer for 30 min, we want to cut the skin into diamond patterns. The knife has to be really sharp. Don't be afraid to sharpen again and again. Also do not cut the meat. Only cut the skin. Use Salt, pepper and ground cumin and some thyme on the outside. There are more spices to come, don't overdo...

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...

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...