Rahmwirsing

 Source.

• 1 kg Savoy cabbage
• 2 onions
• 200 g bacon
• 250 ml stock (chicken or beef)
• 80 ml milk
• 1 tblsp. flour
• 1 tblsp. butter
• 100 ml cream
• salt 
• pepper
• nutmeg

Chop the onions finely, and cut the bacon into thin strips. Wash the cabbage. Then, quarter the cabbage, remove the stem and shred it. Melt the butter in a deep pot and cook the onions until transparent. Add the bacon and cook a few minutes. Then, add the cabbage and mix to coat. Add the stock, cover and steam for ~15 minutes until the cabbage is soft. Finally, stir the flour into the milk and stir the mixture into the cabbage. Quickly bring to a boil, remove from heat and stir in the cream. Season with salt, pepper and nutmeg. 

Haselnuss-Spätzle

 Source.

300 g flour

4 eggs

100 g ground hazelnuts

salt

Mix flour, eggs, hazelnuts and a pinch of salt with enough water (~100 ml) to make Spätzle dough and mix until the dough can make bubbles. Let the dough rest 10 minutes and then put through a Spätzle maker directly into lightly boiling water. Simmer until the Spätzle float and remove to a strainer with a slotted spoon. 

Wildschweingulasch

 Source

• 800g Wild boar shoulder cut into pieces
• 2 Onions
• 2 Carrots
• 1/4 Celeriac
• 1/4 tsp salt
• 1/4 tsp black pepper
• 40 g flour
• 80 ml sunflower oil
• 2 tblsp. tomato paste
• 500 ml dry red wine
• 5 black peppercorns
• 2 cloves
• 3 juniper berries
• 1-2 bay leaves
• 1-2 glasses game stock (or water, until the meat is covered)
• 20 g semi-sweet chocolate (70%)
• 1-2 tblsp. lingonberry jam

Drain the meat and cut into equal pieces, about 4 cm cubes. Cut the onions, carrots and celeriac into 1 cm cubes. Season the meat with salt and pepper and coat with the flour.

Heat the oil in a deep pan. Brown the meat in the hot oil in two portions and drain in a sieve.Cook  the carrots, celeriac and onions in the reamining oil for ~5 minutes

Add the tomato paste and cook for a further 2 minutes. Finally, deglaze with 100 ml of the red wine. Add the meat back to the pan along with the spices (in a cloth sack, if available). Stir through once and gradually add the rest of the red wine of high heat.

Add the stock or water until the meat is just covered, and simmer covered over low heat for around 2 hours. Remove the spices, and season the Gulasch with the chocolate, salt and pepper.Serve with lingonberry jam.

Bavarian Schweinshaxe

• 1 pork hock/ham hock
• 1 carrot
• 1/4-1/2 celeriac (if not available, use 2 sticks celery)
• 1-2 onions
• 1 leek
• 1 bay leaf
• 4-5 juniper berries
• 1 teaspoon peppercorns
• salt

1. In a large pot, bring salted water (enough to cover hock, and vegetables-- ~2.5 liters) to a boil. Cut vegetables into very large sections. Add vegetable, spices and hock to boiling water. Gently simmer for ~1.5 hours, skimming off the foam.

2. Preheat oven to 190°C (fan assisted). Remove hock from water. Score the (now very soft) skin to allow fat to escape. Place hock directly on the grate in the oven, placing a pan below the grate to catch the rendered fat (add ~250 ml of water to the pan to prevent the fat from burning--you can also place vegetables in the pan part-way through roasting). Roast for ~1.5 hours.

3. Serve. Translated recipe suggests Sauerkraut and Brötchen or a potato salad. We preferred Rotkraut and roast vegetables (which, we realise is probably against some unspoken rule, but it worked well).

4. Don't discard the broth. It can be used as stock for soups, casseroles and sauce for Schweinebraten.

Serves 4.

Source.

Dinkelbrötchen

• 450 g white spelt flour (German type 630)
• 150 g whole spelt flour
• 1 teaspoon Zuckerrübensirup 
• 400 ml milk, lukewarm
• 11 g salt
• 2 tablespoon rapeseed oil
• 7 g dry yeast (15 g fresh)
• Sunflour seeds (optional)

Mix the flours. Mix the yeast into the milk and Zuckerrübensirup and then mix into flour mixture. Add salt and rapeseed oil and knead into an elastic dough (~8-10 minutes using stand mixer with hood attachment). Tranfer dough to an oiled bowl, cover with cling wrap and let rise until ~doubled in bulk. Lightly knead to remove air. Divide into 11 equally sized balls (~90-95 g each). Shape into Brötchen and place onto baking sheet lined with baking paper. If desired, brush surface with water and dip into sunflower seeds. Alternatively, sprinkle with spelt flour. Let rise 20-30 minutes. If you covered in sunflower seeds, brush surface with water again, and bake 10 minutes in preheated oven at 225°C (210°C fan assisted). Then lower temperture by 15°C, and bake an additional 10-15 minutes until done. Brötchen freeze well. To reheat, bake for 10-12 minutes at 200-210°C (fan assisted).

Source.

Maultaschen

Noodledough

• 500g all purpose flour
• 4 eggs
• 2 teaspoons salt
• 2-3 tablespoons water

Mix the flour and salt. Mix the eggs into the flour/salt mixture as you would to make pasta or in a kitchen machine, adding 2-3 tablespoons of water, as required, to make a smooth dough. Knead well (about 10 minutes) to make an elastic dough. Wrap tightly in cling wrap, and rest in fridge at least 30 minutes.

Filling

• 200g sausage filling (ideally veal)
• 200g ground beef
• 200g ground pork
• 150g cubed bacon
• 1 onion, finely cubed
• 2 tablespoons parsley, finely choped
• 150 g frozen spinach (or wilted fresh spinach)
• 1 small, stale white roll soaked in milk (or use three slices white bread)
• 1 egg
• salt, pepper, nutmeg and lovage

1. Add bacon to hot pan and fry briefly to release fat. Add the onion and fry until translucent. Add parsley and fry briefly. Remove pan from heat and allow mixture to cool completely.

 2. Thaw spinach, squeeze it out, and chop finely. Squeeze milk out of the bread roll. Thoroughly mix meat, onion mixture, bread roll and egg together. Season to taste with salt, pepper, nutmeg and lovage. If possible, pass mixture through the meat grinder using smallest setting, and be sure to mix thoroughly (e.g. using stand mixer with paddle attachment).

Assembly

• 1 egg, beaten
• Beef broth

 1. Roll out noodles with the help of a pasta machine to thickness setting ~5. Be sure to sprinkle plenty of flour between noodle layers to prevent noodles from sticking to one another.

2. Spoon or pipe filling down the center ~1/3 of the length of the noodle, leaving ~2 cm free at both ends. Brush the ends and the further free 1/3 of the noodle with the egg mixture. Fold the bottom 1/3 over the filling and the the top 1/3 (the bit with the egg on it) over the bottom 1/3. With the help of a wooden spoon handle, divide into individual Maultaschen by pressing down perpendicular to the noodle.

3. Gently place Maultashen into gently boiling beef broth, turn off the heat and allow to poach for ~15 minutes.

4. Serve immediately with broth and sprinkled with parsley. Alternatively, freeze and reheat by poaching/simmering in beef broth.

Makes about 50-60 Maultaschen. The referenced recipe makes about twice as much filling as noodle.








 

Weizenmischbrot/Kübiskernbrötchen

Sourdough

• 22 g starter
• 210 g whole rye flour
• 175 ml water (28°C)

Dough

• 550 g strong bread flour (Type 550)
• 390 g "dark" wheat flour (Type 1050)
• 50 g dark rye flour (Type 1150)
• 10 g dry yeast
• 610 g water (26°C)
• 20 g salt
• some oil for the bowl

 Mix the ingredients for the sourdough well in a non-reactive container and let them rest for 12-16 hours. For the dough, mix all the ingredients except the salt together on low speed in the mixer for 4 minutes. Knead in the salt. If you have space, you can do this in your mixer, but I need to do this by to prevent the dough from climbing on top of the dough hook. Place the dough in the oiled bowl and let it rise for ~25 minutes folding it once or twice during this time.

For bread:
Split the dough into two equal portions. Form into rounds or oblongs and place in lightly floured rising baskets. Brush the exposed surfaces lightly with water. Cover with baker's towel and let the dough proof for a further 1-1.5 hours. Turn the dough out onto a lined baking tray or peel. Slash the bread diagonally, brush again with water and place in a preheated 220°C oven (230°C without fan). After 10 minutes, reduce heat to 200°C (210°C without fan) and bake for a further 40 minutes. Let cool on a baking rack.

For Brötchen:
Divide the dough into ~100 g portions and form into balls. Let the balls rest for 5-10 minutes to let the gluten relax. Form into square shapes by pressing the dough balls flat, folding the four edges in and pinching the seams shut. Brush the top surface of the dough (not the seam) with water, dip in a bowl of pumpkin seeds and place seam down on a lined baking sheet. Let rise for 1-1.5 hours. Bake in a preheated 220°C oven for ~20 minutes until done. Cool on a baking rack. Once completely cooled, Brötchen can be placed in a plastic bag and frozen. To reheat, place frozen Brötchen in a 200°C oven directly on a baking stone for ~7 minutes.

Source.