Recipes
A small dictionary for the German/English cook
Kochbuch an der Uni Kaiserslautern
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Main Dishes |
Recommendation |
Simple & fast |
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Sides |
Delicacies |
Baking |
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Soups |
Munich Special |
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Ingredients (serves 2):
1 - 1½ cups flour
2-3 eggs
2 cups milk
Preparation:
Dough: Mix flour (perhaps sieved), ¼ teaspoon
of salt, eggs and little by little milk (gives a thin soup). Let the
batter sit for 10 minutes (flour steeps).
Heat grease in pan
(whole bottom covered), pour dough in middle and spread by tilting
the pan. Flip the pancake before it burns.
Ingredients:
Puff Pastry (frozen, about 1 lb.)
eggyolk
swiss cheese
salt, pepper, garlic powder, paprika
Preparation:
Roll puff pastry into a piece that is 9in. wide. Cut into thirds. Spread the first 2 pieces with yolk and sprinkle them with cheese-herbs-mixture (shredded cheese, salt, pepper, garlic powder, bell pepper powder). Put on top of each other, cover with third piece and spread with yolk on outside.
Cut into strips (1.25in by 9in.). Twist strips and set on baking tin.
145°F without preheating
Ingredients (serves 4):
4-8 roulades
2 bell peppers (1 red at most)
1 large onion
Tomatoes (28 oz. can)
½ cup cream
1 tablespoon soy sauce
beef boullion
Curry, Salt, Pepper
Preparation:
Cut roulades in strips of 4.5 by 1/3 in. and dice onions. Fry meat (hot at first), and add bell pepper, onions and tomatoes later on. Season with soy sauce, cream, curry, salt, pepper and boullion. Stew for 15 minutes.
Ingredients:
2 cups flour
8 oz. butter
½ cup ground hazelnuts
2 tbsp. milk
1 egg
5 tbsp. honey
1 pinch of salt
1 ½ cups slivered hazelnuts or almonds
1 cup sugar
1 small package of vanilla sugar
chocolate glaze
Preparation:
Mix flour with the ground nuts and make a shallow well in the middle. Add egg and salt in the well, spread ½ cup of sugar (mixed with vanilla sugar) over it and distribute half the butter in shavings. Knead all ingredients to a smooth dough and put it into the fridge for about 30 minutes. Roll onto a greased baking sheet and brush with milk.
For the filling melt honey with the rest of the sugar and about 3 oz. of butter in a pot at low temperature. For equal heating keep stirring. Add slivered nuts, bring to a boil once and remove from stove. Let cool down some and spread evenly on the dough. Bake for 20 minutes in preheated oven (400-425oF). Slightly cooled, cut into triangles and let cool down all the way on a cooking rack. Melt the glaze in a water bath and dip the tips of the triangles into the glaze.
Ingredients (serves 6)
Puff pastry (frozen, well over ½ lb.)
up to 1 lb. mixed ground meat (pork and beef, if available)
about 2 average size bell peppers (different colors)
2 tbsp. ketchup
1 tbsp. salt, 1 tbsp. pepper
1 average size onion
¼ lb. Chester or Gouda
3 tbsp. oil
1 yolk
Preparation:
Defrost puff pastry and roll into a rectangle of about 25 by 28 in. Dice onion and steam in oil with washed, cored and diced bell peppers for about 10 minutes. Flavour beef with ketchup, salt and pepper to taste. Add onion and bell pepper and mix (I would recommend a fork).
Spread the mixture on the dough. Shred cheese and spread evenly. Leave some dough on the edges. Starting from the small side roll into a roulade and press together edges well.
Spread the yolk over the roll. Bake in preheated oven at 430oF for 10 min, and for an additional 25 min at 350 oF. Let the Roll rest for 5 min, then cut into slices and serve hot. Salad on the side. Enjoy!
Ingredients:
beef goulash
salt, pepper, garlic powder
sour cream or whipping cream
1 tbsp. gravy maker
spicy mustard
Preparation:
Fry meat till brown (hot at first), add water and
season with salt, pepper and garlic powder. Steam for 20 minutes. At
the end, add some cream, 1 tbsp. gravy maker and ½ tbsp. spicy
mustard. Cook for 2 minutes.
Variation: steam with bell pepper
and replace mustard with some curry and soy sauce.
Rice or noodles on the side.
Ingredients:
butter
1-2 tbsp. flour
Preparation:
Melt butter, add flour and stir (mixture shouldn't be too runny). Slowly add cold water, low heat. Cook for 10 minutes (caution, it may burn). If needed, add more cold water.
Ingredients:
Base Sauce
Tomatoes or tomato-pulp
herbs
Preparation:
Add salt, garlic, pepper, bell pepper, tomatoes, ketchup (little), perhaps onions (small dices) and sugar to base sauce.
Ingredients:
potatoes (3 potatoes for one layer, serves 2)
salt, pepper, rosemary, garlic
cheese (gouda or swiss)
cream
Preparation:
Put raw potato slices ( ⅛ in. thick) like tiles on a roof into buttered dish. Spread salt, freshly ground pepper, rosemary and minced garlic. Cover with shredded cheese. Add as much cream, that half of the potatoes are covered. Bake gratin at 440oF for about 40 minutes (until the potatoes are crunchy).
Comment: Can also be made with minced onions.
Ingredients:
1 cup spaghetti noodles (equals ¼ lb.)
2 tbsp. olive oil
1 onion, diced
1 clove of garlic, mashed (or garlic powder)
1 small can of peeled tomatoes (better: fresh, cut up tomatoes)
1 can of tuna (drained)
1 tbsp. minced parsley (optional)
1 tbsp. oregano, salt, pepper
Preparation:
Steam onion and garlic in oil. Add tomatoes with juice, oregano and reduce some (without lid!). Pull tuna and add to the mixture. In the meantime cook the noodles and strain. Finally add the parsley to the sauce.
Serve separately, without cheese!
Also very tasteful: rice instead of spaghetti .
Ingredients:
1 lb. quark (smooth cottage cheese)
6 large or 8 average potatoes
1 ¾ cups flour
8 tbsp. hard-wheat semolina
2-3 tbsp. sugar
1 small package vanilla sugar
1 large egg
½ teaspoon salt
1 knifetip nutmeg
3 drops lemon oil or some lemon peel
Preparation:
Cook the potatoes one evening ahead and mash them (with a press). Put potatoes, quark, egg, sugar and herbs into a big bowl. Mix everything with part of the flour. Stir heavily with a wooden spoon and add as much flour to get a dough that doesn't stick any more.
Spread flour on counter-top and form a thick roll. Cut into slices (about 1 in. thick) and dip into flour on both sides.
Slowly fry the slices in oil (middle heat) until thy are golden/brown. After taking out of the pan, spread with sugar and serve with apple sauce.
When they are cold they're very tasty, too
Ingredients:
1 lb. mixed ground meat
1 can of corn (10 oz.)
1 can whole tomatoes (15 oz.)
¼ lb. Salami in thin slices
½ lb. Gouda (one piece)
2 teaspoons oil
1 onion, 1 clove of garlic
2 tbsp. breadcrumbs
pepper, salt, oregano, 1 knifetip cinnamon
Preparation:
Mince onion and garlic clove (fine), slowly fry them in one tbsp. of oil, until they are glassy. Then add meat and fry it until it is grey and crumbly. Spice well with pepper, salt and cinnamon.
Spread the rest of the oil in souuflé form and fill it with the meat. Rinse the corn, drip it and spread over the meat. Cut salami into strips and put it on the corn. Let the tomatoes drip and cut them into slices, spread them over the salami. Season with pepper and oregano. Shred the cheese, mix it with the bread and spread it over the tomatoes.
Distribute some flocks of butter.
Bake at 390°F and serve with rice.
Tip for the next day: Noodles with tomato sauce. Stretch the tomato juice with ketchup and season with basil leaves and oregano.
Ingredients: (3-4 people)
1 lb. cottage cheese
6 tbsp. flour
4 small eggs
1/4 tespoon salt
Preparation:
Mix cottage cheese with other Ingredients and make a smooth dough. Heat some oil in a pan, spread the mixture and let it bake some. Cut into pieces and finish baking. Serve with apple sauce.
Ingredients:
2-3 potatoes per person
1 small onion
Preparation:
Start cooking the potatoes in cold water and cokk them for 15-20 minutes with the peel. Cool down some, peel and cut the potatoes into slices. Grind a small onion and put it into a bowl with the potatoes. Add salt, pepper, garlic powder and stir carefully with warm water or boullion. After a while taste again and perhaps improve with some chives or cress. In Munich restaurants cooks often add shredded cucumber.
Ingredients:
Broccoli
salt, pepper, nutmeg and garlic
cheese
Preparation:
Clean and cut Broccoli. Cook the stims in small pieces for 5 minutes, then add the flowers and cook everything to the bite (about 10-15 min.). Melt some butter in a pan, add the dried off broccoli and season with some salt, pepper, nutmeg and garlic. Put the lid on the pan and heat up shortly. Cover the broccoli with cheese slices and let the cheese melt with the lid on the pan.
Ingredients:
½ - 1 lb. ground meat, mixed or beef only
2 small cans of tomato pulp or ½ cup from a tube
salt, pepper, garlic, oregano, thyme
1 big onion
Preparation:
Fry meat in some oil, keep turning with a spoon until it is grey and crumbly. Add the dices onion and roast while stirring. Then add some water and the herbs. Stew with the lid. from time to time add water and stir to get a thick mash. Stew at least for half an hour.
Ingredients:
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1/2 cup of milk 1 cup of sugar 1 cup of flour 2 eggs 1 spoon of butter 1/2 spoon of yeast Little bit of salt 2 bananas
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Preparation:
Beat the egg yellow(s) with the butter and sugar until homogeneous and smooth. Add half of the milk and half of the flour, and mix well. Add the other halfs, the yeast and the salt, and mix well. Beat the egg white(s) and add it "softly" - use a spoon not the mixer - to the batter, mixing until homogeneous. Spread butter (or margerine) on the baking pot and put flour all over it, removing the excess (only leave the flour that glued on the butter). Put the cake on the baking pot. Mix some sugar and cinammon and put all over the batter. Cut bananas sideways, thin slices, and put then on the batter. Put some of the mixture of sugar and cinammon on the bananas. Preheat the oven (~350F) and bake the cake for about 30 min, until the top is golden.
Baking Bread
Thanks to Susi and Annette for this recipe! Works well if one considers yeast being a living individual.
Ingredients:
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10.5 oz. Medium Rye Flour 10.5 oz. Whole Wheat Flour Yeast 1 teaspoon Salt 1 teaspoon Sugar
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Preparation:
Mix the yiest with water (one cup, warm!) and sugar. Let rise for 5 min. In a big bowl, mix the flour and put the yiest in the middle. Let rise for 15 min. Dilute the salt in 300ml water (warm!), add it the flour and mix all up. Cover it with towel and let rise for 30min (not in refridgerator!). Add sun flower seeds or other additional ingredience (nuts, etc.). Knead the dough and put it on a baking sheet and let rise for another 15 min. Bake at 410°F for 45-50 min. Enjoy!
P.S. Greetings to André: Do not warm any of the ingredients in the microwave!
Ingredients:
1 lb. mixed ground meat (pork and beef half and half)
1 egg
1 old, soaked roll (or wheat bread)
salt, pepper, garlic powder or fresh majoram (no have-to)
1 small onion (small dices)
Preparation:
Soak the roll in a small pot with water for ½ hour, until it is completely full.
In a bowl mix meat, squeezed roll, egg, onion, pepper, salt and garlic powder well and kneed, so you get a meat dough.
Out of this dough form flat patties with wet hands (average size is smaller than a burger pattie, but twice as thick). Fry on both sides in hot oil at medium heat, otherwise they burn and the inside is still raw.
1 lb. meat make about 8 pflanzl. You can eat them cold as well.
Ingredients:
1 1½ lb. onions
4 tbsp. oil
salt, pepper
4 cups boullion
1 cup white wine
4 small slices white bread (baguette, if available)
4 tbsp. ground swiss cheese
Preparation:
Slice onions into thin rings, heat oin in a pot, add
onions and steam glassy while stirring. Season with salt and pepper.
Add boullion and wine and lightly cook for 30 minutes at mild
heat.
Toast the bread and fill soup into soup cups. Spread cheese
on bread and put them on the soup.
Bon apetit!
Ingredients:
2 eggs
2 tbsp. water
rubbed-off lemon peel (on e half lemon)
1 cup flour, ½ cup starch (or flour)
1/2 teaspoon baking powder
1 big scoop margarine
¼ cup sugar
Preparation:
Stir water, butter (not cold!), sugar, eggyolk and lemon peel. Beat the whites of the eggs and mix it carefully under. Mix flour, starch and baking powder and mix under carefully as well.
Bake at a temperature of 300-335oF for 10 minutes.
Basic Recipe II:
4 eggs, 2 tbsp. warm water, ¾ cups sugar, 1 small package vanilla sugar, 1 pinch of salt, rubbed-off peel of 1 whole lemon, 1 ½ cups flour, 1 ½ cups starch, 2 teaspoons baking powder.
Stir eggyolk with water foamy, add sugar, vanilla sugar, salt and lemon peel bit by bit and stir the batter creamy. Beat the whites of the eggs to a stiff snow and let it slide onto the eggyolk cream. Mix flour with starch and baking powder and sieve it onto the eggwhites. Then carfully mix it under. Pour the dough into a paper-covered round form and bake it at once for 30 minutes at 345 to 385 °F. Let it cool down all the way and fill it after taste.
Basic Recipe III:
Beat eggs with sugar thick and foamy, add vanilla sugar and lemon peels and mix it under. Combine flour with starch and baking powder, sieve it onto the cream and mix it under carefully. Fill the dough into round form with baking paper. Bake for 25 to 35 minutes at 345 to 385 °F and let it cool well before proceeding.
Ingredients: (serves 4)
¼ lb. soft camembert
¼ cup cheese dip
2 tbsp. butter
salt, pepper, minced caraway, paprika
1 minced onion
2 tbsp. beer (no Bud!)
Preparation:
Mash camembert and cheese dip with a fork and mix well, while adding the butter. Make it to a creamy, spreadable mash with salt, pepper, paprika, onion and beer. Serve with dark bread or fresh rolls and, of course, a fresh glass of bavarian beer.