Ingredients for 1 baking sheet
250 g butter
250 g sugar
2 sachets vanilla sugar
350 g flour
1 sachet baking powder
1,5 kg apples, cut into small pieces
Preheat the oven to 200° C.
Mix all ingredients in sequence with each other into a batter.
Fold in the apples.
Lay the baking sheet with parchment paper and spread the dough on it.
Bake for about 30 minutes.
Decorate with icing sugar.
Juicy chicken breast wrapped in bacon. Served on potato gnocchis with a creamy blue cheese and spinach sauce.
Topped with crispy pine nuts.
That’s one of the so called dry Thai curries.
Fried pork belly with chili and long beans in red curry paste and fish sauce.
Served with basmati rice
Ingredients for 3 persons
250 g bread rolls (from yesterday), cut in pieces
125 ml lukewarm milk
1 small onion, finely chopped
salt and pepper
Give bread into a bowl and pour lukewarm milk over it. Mix everything by hand.
Add parsley, onions and eggs and mix well. Season it with salt, pepper and nutmeg and let it rest for a couple of minutes.
Use wet hands to make 6 dumplings and boil them in salt water (should be enough water for the dumplings to “swim”) for about 20 minutes.
Take them out with a skimmer.
The dumplings are perfect as an accompaniment to a typical Bavarian pork roast with crackling.
Of course you also could use them as a vegetarian main dish itself with a creamy mushroom sauce, or sliced and fried with eggs. There are so many ways to enjoy bread dumplings…
Ingredients for 3 persons
1 kg pork roast with rind
much caraway and salt
200 g celeriac
500 ml dark beer
750 ml broth
Preheat the oven to 175° C.
Cut the rind with a very sharp knive into diamond shapes and rub the meat and rind with much caraway and salt and little pepper.
Put the meat with rind to top into a casserole and pour 250 ml boiling broth over it. Cook for 1/2 hour on middle shelf of oven.
Cut the onions into eighth, carrot and celeriac into cubes and leek into rings. Add everything to the roast and pour 500 ml of boiling broth over it. Cook for another 60 minutes.
From time to time pour the meat juice over the roast.
About 30 minutes before end of cooking time turn heat up to 220° C. top heat and pour the dark beer over the roast to get a crispy crackling.
At the end of cooking time, cut the roast into slices and serve with the vegetables and sauce.
For a typical Bavarian dish you can serve some bread dumplings with this roast.
Ingredients for 4 persons
500 g beef, diced for goulash
3 tbsp oil
400 g onions, chopped
3 tbsp tomato paste
125 ml red wine
250 ml beef broth
500 g mixed bell peppers, diced
salt, pepper, bell pepper powder,
cayenne pepper, sugar
250 g spirelli pasta
1/2 bunch of parsley, finely chopped
Fry the meat with 2 tbsp oil and season in with salt, pepper and bell pepper powder. Put it aside.
Now fry the chopped onions in an additional tbsp of oil, add the tomato paste and sauté. Pour the wine and boil down. Now add the broth and meat.
Put a lid on and let it simmer for about 1 hour.
If it´s too dry after this time just add some broth. Now add the diced bell peppers and season it with salt, pepper, bell pepper powder, cayenne pepper and a little sugar. Let it simmer for 30 more minutes.
Meanwhile, cook the pasta according to instructions.
Serve the pasta with goulash and garnish it with parsley.