Geschmälzte Maultaschen

 

 
 

Preparation You'll need: A large pan A small pan A medium-sized pot
Ingredients (for 2 persons) 6 large Maultaschen ca. 500 g Swabian potato salad (buy some or check my recipe) If you want to do your own Swabian potato salad, you have to start significantly earlier. Check the ingredients list ;-) I am not going to talk more about the salad here. 3 medium sized onions 2 table spoons breadcrumbs 750 millilitres broth (beef) Butter Salt
Preparation Cut the onions into thin rings, then heat 3 Tbsp. oil in a pan and melt 1 Tbsp. butter in it. Now slowly fry the onion rings over medium heat for about 15 minutes, turning them over and over again. In the meantime, in a pot with 750 ml meat stock, cook the Maultaschen for a few minutes as prescribed (those from the butcher only up to 5 minutes, those from the burgers about 10 to 15 minutes). As soon as the onion rings start to turn slightly brown, heat them up to medium/high heat and continue frying until they get the desired colour (I like them dark brown). Now salt the onions a little and pour over one, maximum two ladles of the stock (this is called seasoning). Then place two or three Maultaschen in a plate, according to your appetite and the size of the Maultaschen, spread the onions on top and add a little of the sauce (about 3 Tbsp.) from the frying pan. Keep plates warm in the oven. Melt around 2 table spoons of butter in a small pan, best would be to keep the (small) amount of butter in one part of the pan. Add 2 table spoons of breadcrumbs and fry on medium/high heat while stirring continuously until you get a medium brown colour. If needed add a bit of butter or breadcrumbs. It should be just a bit wet, not dry, but you should see any liquid butter anymore. Take the plates from the oven, add the brown breadcrumbs on top of the Maultaschen and either add the potato salad, too, or serve that separately.

Rutabaga puree with vanilla and lime

Preparation You'll need: A masher or handheld mixer A large bowl A small pot
Ingredients (for 2 persons) 350 grams Rutabaga 1 Lime ½ vanilla pod 125 mL milk Salt, white pepper
Preparation Clean the rutabaga and dice it, slowly cook it in a covered pot with salt water for 15 minutes. Clean the lime with hot water and scrape the peel. Take half a vanilla pod and cut it lengthwise and scratch the inside out. Put the milk into a small pot and add the vanilla and the peel of the lime. Bring it to boil, remove the vanilla pod and set it on the side. Pour the rutabaga and let it steam for a short while. Mash them, then slowly add the vanilla milk. After that, add juice of half a lime and season with salt and pepper.

Goes well with all kinds of fish recipes

Goat Cheese Potato Gratin

 

Attention! Preparation time around 90 minutes!

Preparation You'll need: A casserole dish A small pot Ingredients (for 2 persons) 500 g potatoes 2 medium sized tomatoes 250-300 g soft goat cheese 200-250 g Crème fraîche 3 cloves of garlic Some butter Grated pepper and a little nutmeg

Preparation: Bring approx. 5 cm of water to the boil in a pot.Meanwhile, peel 500 g potatoes, cut into thin slices, add about 1 tsp salt to the water and let the potato slices simmer gently for 3 to 4 minutes. Then tip into a sieve and drain. Also cut 250-300 g goat's cheese into small pieces so that it melts more quickly. Finely chop 3 cloves of garlic. In the pot, first melt some butter and then the goat's cheese, then add 200-250 g crème fraîche and the garlic, season with pepper and nutmeg. Meanwhile, cut 2 medium tomatoes into thin slices. Preheat the oven to 180℃. Brush the oven dish with a little olive oil and then spread half of the potato slices, then half of the sauce on top. Now pour the rest of the potato slices, the tomato slices on top and finally the rest of the sauce over the top. This now has to go into the oven, first for 30 minutes at 180℃ and then for another 30 minutes or so at 140℃.