Apple Fritters (Schwäbische Apfelküchle)

 

Preparation You'll only need: A large pan A bowl
Ingredients (for 2 persons) 3 apples (with a sour taste, such as this kind) 180 g flour 150 mL milk 2 eggs 35 g sugar 2 pinches of salt 2 Tbsp. of Grand Marnier (not Swabian, I stole it from the French cuisine) Sugar and cinnamon to sprinkle over the Apfelküchle Sunflower oil Optional: Whipped cream 100 mL cream (at least 30% fat) and 6 g icing sugar Before preparing the whipping cream put cream and whisk into freezer for 10 minutes. Put cream and sugar into bowl. First mix cream and sugar on low speed, after 1 minute go to maximum speed to whip the cream until stiff (takes several minutes). Don't whip for too long, only until the whipped cream reaches the right consistence.
Preparation Mix flour, sugar, eggs, salt, Grand Marnier and milk in a bowl. Peel the apples, remove the core and cut in rings, around half a centimetre thick. Dip the apple rings by portions into the batter and fry them on medium heat on both sides in sunflower oil until golden brown. Sprinkle the Apfelküchle with sugar and cinnamon, also whipped-cream goes well with it.

Hunter's Toast

Preparation: You'll need: a casserole dish
Ingredients (for 2 toasts - as a snack this is enough, if it's a full meal, you should double the ingredients). 2 slices of large white bread (for toast) 2 small steaks of pork collar (150 up to 180 g together) ½ small onion 200 g fresh Chanterelle 50 - 60 g Gruyere cheese (or half/half with Edamer) 80 - 100 g Creme Fraiche 50 mL chicken broth Some parsley (around ¼ - ½ a bunch) 1 table spoon flour
Preparation Toast the bread, chop the onion, pluck the parsley leaves, grease the casserole dish. Clean the chanterelle, put them on the side. Quick fry the steaks in oil until medium brown, put on the side. Fry the onion in oil on medium heat until it starts to get translucent, add the chanterelle, fry until all extra water has evaporated. This will take some time, in the meantime, if necessary, grate the cheese (large flakes) and preheat the oven to 200 ℃. Now sprinkle flour over the mushrooms, sauté a short time, deglaze with 50 mL chicken broth, add Creme Fraîche (80-100 g) and parsley. Season with salt and pepper, let it slightly cook until mushroom topping is not liquid anymore (otherwise the toasted bread will get too wet). Put the bread in the casserole dish, place steaks on top and spread the mushrooms on them. Sprinkle cheese over that and bake in oven for 5 to 10 minutes.

Toast Hawaii

Here's a quick one... The famous German classic.

Ingredients (for 2-3 persons) 6-8 slices large white bread (for toast). 6-8 slices of pineapple Suitable amount of ham and salami (around 250 grams altogether) The original is only with ham, but I like to add a small amound of Salami for stronger taste. Cheese (like cave cheese), that goes well for grilling - around 250 to 300 grams. Some butter, paprika (instead of paprika I use cayenne pepper ;-)

Preparation One could toast the slices of bread a bit, if one likes them really cross, or if one grills them on a solid baking tray, not the grill kind. Butter the slices of bread, then spread the ham and the salami (that's important, so that the pineapple slices don't leak juice into the bread). Then put one slice of pineapple on each toast and cover it well with cheese. Put a good deal of paprika/cayenne on the cheese and grill the toasts in the preheated oven at aroud 190℃ for several minutes, until the cheese gets brown.

Fried Semolina Pudding

Attention! Has to be started one day in advance.

Preparation For the cooking on the first day you'll need: A medium sized pot A flat bowl out of glass or ceramics. For the frying on the second day: A pan
Ingredients (for 2 to 3 persons) First day: 1 litre milk 250g durum wheat semolina 50g sugar 50g butter 2-3 pinches of salt 2x Butter-Vanille-Aroma (essence), like this 1 tea spoon of Arak On the second day: Butter for frying The trimmings (suggested): Apple sauce or stewed apples Preserved cherries or blueberries Sugar and cinammon
Cooking the semolina on the first day Bring one litre of milk to boil. During that time add the other ingredients, not the semolina, keep stiring often: Sugar, butter, salt, essence and Arak. As soon as the milk starts to boil, remove from fire and slowly pour the semolina while stirring continuously. Keep stirring until the pudding gets pretty thick. Then pour it into the bowl. After letting it cool down somewhat like this, cover it and put it in the fridge over night.
Frying the cuts On the next day, tip the pudding onto a board and cut it into rectangles (just to your liking, like in 2x3"). Fry them in butter until both sides are golden or dark brown. Serve immediately. For trimmings, see above.

Crêpes

Great with marmelade, Nutella or applesauce!

French Crêpes. Chez Teddy under the control of HoneyBear ☺

Preparation You'll only need: A large pan, best would be a special Crêpe pan with a very low rim A blender A bowl
Ingredients (for 2 persons) 250 g flour 2 eggs 500 mL milk A pinch of salt 1 Tbsp. sunflower oil 2 Tbsp. Cointreau or Grand Marnier
Preparation Give all ingredients into the blender and let it mix until it's a smooth mush. Pour that into the bowl and let it rest for an hour. Heat up the pan and grease it slightly. Give some dough with a ladle into the pan, turn the pan in the air, so that the dough spreads thin over the full pan. When the dough starts to have little bubbles, shake the pan a bit to loosen the Crepe, then turn the Crepe around to continue with the other side. That's it.

Fish in dough (puff pastry)

Pumpkin sauce goes well with this this.

Preparation You'll need: A medium sized pot
Ingredients (for 4 to 5 persons) Two fillets of Zander (ea. ca. 150 grams) Two fillets of Ruby Red Rainbow Trout (ea. ca. 150 grams), preferably without skin Salt, Pepper, Lemon Juice, Dill 1 small carrot (ca. 70 grams) 70 grams porree 2 celery stalks (ca. 70 grams) 250 millilitres Bechamel (see second list) 1 egg yolk 2 rolls of ready made puff pastry (ca. 250 to 300 grams each)
Ingredients for the bechamel 20 grams butter 20 grams flour 333 millilitres milk Dill Parsley Lemon juice White wine Worcester sauce Salt Pepper
Preparation of the bechamel Sweat the flour and the butter in a small pot, then add milk and simmer it for approx. 20 minutes, stir all the time. Now add all the ingredients to your liking. I would add the juice of half a lemon, one tea spoon of worcester sauce, 50 millilitres of white wine. A good deal of dill and parsley. Also don't be too shy with the salt. Starting from this add more to your liking.
Preparation of the fish for the oven Season the fillets with a good deal of salt and pepper and some dill. Cut the veggies in stripes and blanch them in salt water. They should still be a bit hard in the end, since they go into the ofen. Spread the first piece of dough and put the blanched vegetables in the middle, leaving a rim of maybe 3 centimetres. Put the two zander fillets on top. Pour the bechamel over them (cold, so that it's rather viscous). Now put the rainbow trout fillets on top. Whisk the egg yolk with some salt and coat a 2 centimetres wide stripe around the filling. Place carefully the second dough right over the first one. If you want, you might want to put the filled dough into the shape of a fish, and put little 'scales' into the dough with a small spoon. Preheat the ofen to 220℃. Put the fish for 15 to 20 minutes into the refridgerator.
Baking in the ofen Put the fish into the ofen (lowest level), bake for around 10 minutes at 220℃ until the dough starts to get slightly brown. Reduce the heat to 180℃ and continue baking for another 30 to 35 minutes. Now open the oven, turn down the heat to 100℃. Place the plates into the ofen to heat them up. Close the ofen again and let the fish rest for another five minutes. Now take everything out and place the fish on a large plate to serve as a whole, just cut in the middle to show the inside.

Taco shells with stripes of turkey

Something done quickly and easily. Chez Teddy under the control of HoneyBear ☺
The self-made Salsa could be prepared one day in advance...

Preparation: You'll only need: A pan Plenty of small bowls A cheese grater
Ingredients (for 2 persons) 400 g Turkey filet 3 small tomatoes 200 g Cheddar 1 Avocado 4 spring onions (the stems are needed, not the little onions, nor the green leaves) ⅓ iceberg lettuce Creme Fraiche A handfull of black olives ½ can Refried Beans Ready-mix Fajita spices and 75 millilitres water Hot Chili Sauce or Hot Mama Sauce or similar You should do this Salsa (has to be prepared one day in advance, better two days even) 12 Taco Shells
Preparation of the main ingredients Dice the tomatoes, grate the cheddar, cut the spring onions and the avocado in small pieces. Put all that plus the olives each in little bowls. Put the refried beans in a bowl and heat them up in the micro wave. Then you can put all that together with the Creme Fraiche on the dining table.
Frying the meat Cut the meat in thin stripes and quick fry them in a pan. When they get golden brown, add the ready-mix and stir well. Again quick fry for a short time. Add the water and reduce until the liquid has almost completely diappeared and it is just covering the stripes.

This is fun to eat, the more people, the better

Minced Meat with Tortilla Chips

Something done quickly and easily. Chez Teddy under the control of HoneyBear ☺
The self-made Salsa could be prepared one day in advance...

Preparation: You'll only need: A pan Plenty of small bowls A cheese grater
Ingredients (for 2 persons) 300 grams minced meat 5 small tomatoes 150 grams Cheddar cheese 3-4 spring onions Creme Fraiche A handful of black olives ½ can refried beans Ready-mix Taco spices plus water Hot Chilli Sauce or Hot Mama Sauce or similar 1 bag of Nacho Chips You should do this Salsa (has to be prepared hours in advance, better one day earlier)
Preparation of the main ingredients Dice three of the tomatoes and put them in a little bowl, grate the cheddar and put that in a little bowl, cut two of the spring onions in small pieces and put them in a little bowl, and put the olives into a small bowl, too. Put the refried beans in a bowl and heat them up in the micro wave. Then you can put all that together with the Creme Fraiche on the dining table. Now take the rest of the tomatoes and the spring onions and cut them small, that goes with the minced meat to be fried in the pan.
Frying the minced meat Fry the minced meat together with the spring onions at medium to high heat until the red colour is gone, then add the rest of the tomatoes and the Taco spice mix with 150 millilitres of water. Cook all that at medium heat until all the water is gone, around 10 minutes.

This is fun to eat, the more people, the better

Mexican Salsa

A tasty hot salsa for Mexican food - or for any BBQ. Carinne got the original recipe from a Mexican lady.

Attention! Can be eaten fresh, but tastes best when done one or two days in advance

Preparation: You'll only need: A plastic bowl with lid (airtight)
Ingredients (for 3 to 4 persons) 1 small Tetra-Pak of diced tomatoes (400 g)   2 to 3 small spring onions (all of it) a handful of coriander leaves, chopped 2 cloves of garlic 3 small hot chillies ½ table spoon garlic powder ½ table spoon chilli flakes 2 pinches of salt
Preparation of the Salsa Cut everything into small pieces, put it in a plastik bowl (airtight - otherwise everything in the fridge will smell like salsa) and stir well. Keep in fridge until needed as another ingredient on the dining table.

Goes well with these two recipes: Minced-meat with tortilla chips and Tacos with stripes of turkey