Monate: Oktober 2016

Duchess Potatoes

Duchess Potatoes

I noticed recently that I only posted very few recipes for side dishes yet. Today I am taking the opportunity and dedicate this post to my mother’s duchess potatoes. During my last visit to my parents, my mother prepared duck breast with sour cherry sauce and duchess potatoes. I had wished for this side dish because until then I only knew duchess potatoes from pictures and they look so delicious that I really wanted to try them. Now I know that they taste as great as they look like, and I hope you will enjoy them as much as I did. The recipe is designed a bit intuitive because the number of potatoes determines the amount of the other ingredients. Duchess Potatoes Source: my mother’s recipe Ingredients potatoes milk butter (about 1 tbsp) 1 egg yolk 1 pinch of grounded nutmeg salt Instructions Peel the potatoes and boil them in salt water until soft. Preheat the oven to 200°C. Use a potato ricer to mash the potatoes. Heat up milk and add it to the …

German Lentil Stew

German Lentil Stew with Wieners

Germany is famous for its savory cuisine. Dishes like Würstel and Sauerkraut are undeniable typical German food, but there are so many delicious things anybody is ever talking about. One of these disgracefully ignored meals is the typical German lentil stew. I am a huge fan of lentils. Especially during this season, when the days begin to shorten and the nights are getting colder, I am more and more looking for savory and rich food. There are a lot of different versions of this dish. My version contains soup vegetables (carrots, leek, celeriac) and red wine vinegar for a subtle sour flavor. Combined with wiener sausages it is just the perfect dish for cold autumn or winter days. German Lentil Stew Source: own creation Yield: ~ 3-4 Ingredients 40 g butter 1 heaped tbsp. flour soup vegetables (1/4 celeriac, 1 medium-sized carrot, 1/2-1 leek) 300 g green lentils (soaked in cold water for one day!) 1 slice of bacon (ca. 5 mm thick) 1 bay leaf 1 l water (maybe more) salt pepper 2 tsp …

Tarte Flambée

Tarte Flambée with Pumpkin, Onions and Mushrooms

I like hearty food. Hearty in this sense does not mean that the food is automatically fat and indigestive. Hearty means good, seasonal ingredients are combined, that the taste is more important than the actual look of the dish. Of course, the meal is supposed to look tasty, but also a bit rustic. All these criteria are fulfilled by today’s recipe. It is just perfect for every season, depending on the season and the individual taste it is possible to vary the topping and this si the reason why you have endless possibilities. So what do you want more? Tarte Flambée with Pumpkin, Onions and Mushrooms Source: own creation Yield: 6 tarts flambées For the dough: 450 g spelt flour 1 yeast cube 1 tsp salt ½ tsp sugar 225 ml lukewarm water For the topping: Ca. 150 g sour cream ½ small Hokkaido pumpkin 2 small red onions Preheat the oven to 180°C. Cut one small Hokkaido pumpkin in halves, remove the seeds and bake the halves until soft. Remove the pumpkin from the …