Recipes

Some of my favourite recipes:

1. Grünkernküchle or -roast
2. Weisskraut with carrots
3. Potato gratin
4. White cabbage cake
5. Kimchi, korean sour vegetable
6. Date cream

 

Grünkernküchle or -roast

Wine tip:

"Grünkern" means "green corn" and is some kind of unripe harvested wheat, dried and roasted in a large iron pan over woodfire, a typical old age ingredient of southwest Germany. Baked as small loafs (will get 10-15 pieces) good for self service buffets: With salad, tomatoes, gherkins, ketchup, onions and a roasted sesame bun it makes great hamburgers.

max 1/2 l ready vegetable broth
175g Grünkern - shot
30g butter
1 big onion
1 big carrot
200g cleaned leek, cut in small pieces.
2 large eggs
100g young gouda cheese
60g breadcrumbs
Spices: salt, thymian, nutmeg, fresh herbs

Pour hot vegetable broth ober Grünkern shot, let it soak 20 minutes. Pour off too much water. Stew the cut vegetable, mix all ingredients, let the dough rest a little bit.

Either form a loaf and bake it ca. 35-40 minutes with 175 degrees, then let it cool down. Or form with wet hands small patties, bake 20-30 minutes. They taste still better if baked in the pan, then they need however more fat and supervision. Variation: give 50g chopped almonds into the paste.

 

Weisskraut with carrots

Beverage tip: Indian yogurt beverage Lassi. From Europe to India there are beverages with yogurt, but nowhere they exist in so much varieties as in north India. Just mix 60% yogurt and 40% water in the mixer, in addition ice. The sweet version contains additionally fruits such as mango or pear halves, very matured or canned fruits. The salty version is falvoured with salt and a pinch of suitable spices (e.g. Kardamom or ginger).

350g white cabbage
350g carrots
1/2 to 1 whole hot green chili
4 tablespoon oil for frying
1 tablespoon black mustard seeds
1 dried hot red chili
1/2 tablespoon sugar
4 tablespoon chopped fresh coriander (smells interesting...) oder parseley
1 tablespoon lemon juice
salt

Cut cabbage, carrots and chili in small slices. Heat oil with mustard seeds in a large pan. When the seeds start to pop, add red chili, stir, add cabbage, carrots, stir. Add sugar, coriander, 1 1/4 tablespoon salt, stir and steam for five minutes. The vegetable has to be done, but still crisp. Pour lemon juice in, stir, serve. Peeled potatoes are a good side dish.

 

Potato gratin

Wine tip:

Still tastes to potatoes, a light main dish or a good side dish for 3 servings.

1kg potatoes
2 eggs
1/4l cream and 1/4l milk
4 tablespoon butter
150g grated greyerzer (gruyere) cheese or swiss cheese
salt, pepper, nutmeg, garlic.

Slice peeled raw potatoes (2-3mm thick), rinse, flavour with salt, pepper and nutmeg. Mix eggs, cream, milk, salt a little bit. Scour a gratin form with garlic, the with butter. Put the potatoes roof tile - like in with the cheese, pour the egg-milk mix over it, put some butter flakes, the rest of the cheese on top of everything, bake one hour with 200 degrees. Cover after 30 minutes with aluminum foil.

 

Krautkuchen

Beverage tip:

Classic swabian.

Make salty yeast dough of 200g flour, 1/2 cube yeast, 2 tablespoon oil, 100ml milk, 1 egg, 1/2 teaspoon salt and a little sugar.

Lining:

30g butter
500g white cabbage
125ml sour cream
2 eggs
salt, 1 1/2 teaspoon caraway, 1/2 teaspoon cumin, nutmeg, pinch of hot paprika

Prepare dough, put aside in a warm place. Plane the white cabbage in the mean time, fry it with butter. Let it cool down. Coat a 26cm cake tin with the yeast dough. Grind cumin coarse. Preheat oven to 200 degrees. Mix sour cream, eggs, spices, fill in, bake 30-35 minutes. Serve warm.

 

Kimchi, the Korean universal side dish

Kimchi is a first class speciality from Korea. Spezialitäten aus Korea. It tastes best freshly and home-made. There are hundreds of different types, here comes a simple recipe:

Beverage tip: Bori cha, in Korea a standard drink in summer and winter. Roast whole barley in a iron pan very dark. Use 4 tablespoons barley for 1,5 zo 2 l water. Add water, simmer one hour. The barly stays in. Drink cold or warm according how you like it.

1 big piece chinese cabbage (ca. 1kg)
2 large carrots
1 vegetable onion
5 garlic toes
1 - 2 leek (only the tender parts)
2 tablespoon ginger, small cut
5 teaspoon korean pepperoni powder
3 tablespoons salt
ca. 0,25l water
large jar with screw top (1,7-liter party-gherkin jars are fine) or a classic earthenware sauerkraut jar.

Clean chinese cabbage, cut lengthwise, then in 2-3cm wide pieces. Chop garlic and ginger very fine, carrots with a vegetable julienne in fine slices. Cut onions and leek in thin rings. Mix everything, put it in the jar and tamp down everything. If the water from the vegetable is not enough, pour lukewarm water in until the vegetable is just covered with fluid. Screw the lid, but to firm. Let it ripe one week, the put it in a cool place. There happens a salt fermentation, not a milk acid fermentation. The fermenting duration depends strongly on the ambient temperature, check the kimchi every couple of days. Stays fresh several weeks. Old Kimchi becomes not bad, but only more sour. Kimchi is eaten like it is or cooled a universal side dish, with rice or pancakes.

 

Date cream

At the most a "fig devil" or spice tea.

Without much sugar this dessert becomes by the datteln quite sweetly.

250g dried dates (without extra sugar)
1/4l water
500g thick milk
1 tablespoon grinded coconut meat
1 tablespoon honey
1/4 teaspoon cinnamon
1 pinch vanilla
to garnish: grated coconut meat, bisected almonds

Boil up dates (without kernel) with water, let it soak some time. Mash in a mixer, add the other ingredients, mix further. Fill in dessert plates, let it stand cool at least one hour. The longer it stands cool, the more solid it gets. Garnish, serve.