Showing posts with label German. Show all posts
Showing posts with label German. Show all posts

November 29, 2018


Potatoes - 4 medium sized (boiled)
Milk - 1/2 cup
Butter - 2 tbsp
Semolina- 1/2 cup
Bread slice - 1
Water to boil
salt and pepper


  • Grate the boiled potatoes. Add milk,butter, semolina, bread slice,salt and pepper.
  • Mix well so that no lumps remain.
  • Take about two tbsp of the above mixture and make round balls.
  • Boil water in a large saucepan with a tsp of salt.
  • Drop the potato balls into the boiling water,
  • Cook for about 10-12 minutes. Once cooked the balls will float to the surface of the water.
  • Serve this as accompaniment with meat or fish or as a main meal.

November 14, 2017


Gouda cheese - 250 gms
Cooked ham - 125 gms
Mushrooms - 1 cup
Canned peas - 1 cup (drained)
Pimentos - 1 cup (chopped)
Oil - 100 ml
Vinegar - 40 ml
Brandy - 2 tbsp
Salt and pepper to taste


  • Cut the cheese and ham into 1/2" strips.
  • Slice the mushrooms, saute, and add them, the peas, and the pimentos to the ham and cheese strips.
  • Mix all ingredients thoroughly with the oil, vinegar, brandy, salt and pepper, and let stand in the refrigerator for one hour before serving.

February 09, 2016


Potatoes  - 450 gms (peeled and diced)
Chicken stock cube - 1
Onion - 1 tbsp (grated)
Parsley  and chives - 1 tbsp (chopped)
Mayonnaise - 115 ml
Frankfurter sausages - 4 pairs
Gherkins - 8


  • Cook the diced potatoes for a few minutes, but do not allow to get mushy.
  • Drain, using liquid to make up stock cube to 115 ml stock.
  • Shake potatoes once in the pan.
  • Stir in the hot stock, grated onion, chopped herbs and finally the mayonnaise.
  • Chill, if possible overnight.
  • Heat the frankfurter sausages in plenty of boiling water. Drain well.
  • Serve the potato salad in a mound with the hot sausages arranges on top.
  • Decorate with gherkins.

November 03, 2015


Milk - 2 1/2 cups
Potato flour - 1 tbsp
Vanilla extract - 1 tsp
Eggs - 3 (separated)


  • Make paste with small amount of milk and potato flour.
  • Combine remaining milk and vanilla in top of double boiler; bring to boiling.
  • Stir in paste until smooth. Stir in sugar until well mixed.
  • Beat egg yolks thoroughly; stir in small amount of hot mixture. Return egg mixture to double boiler; cook, stirring constantly, until sauce is smooth.
  • Remove from heat; let cool to lukewarm.
  • Beat egg whites until stiff peaks form. Fold 1/3 of egg whites into custard until thoroughly blended; carefully fold in remaining egg whites.
  • Chill until ready to serve.

August 18, 2015


Egg whites - 2
Sugar - 1 cup
Hazel nuts - 1 1/2 cups (grated)


  • Beat egg whites until frothy; add sugar gradually, beating constantly until stiff peaks are formed.
  • Sprinkle hazel nuts over the egg whites and gently fold together just until blended.
  • drop mixture by teaspoonfuls onto lightly greased cookie sheets. If necessary, work over each portion with the back of a spoon to round it.
  • Bake at 300 F about 25 minutes.
  • With a spatula, carefully remove cookies from cookie sheets to wire racks.

August 10, 2015


Plain flour - 90 gms
Corn flour - 15 gms
Cocoa powder - 15 gms
Butter - 50 gms
Eggs - 4
Icing sugar - 90 gms

Castor sugar - 50 gms
Water - 4 tbsp
Kirsch -3 tbsp
Cherry jam - 8 tbsp
Double cream - 225 ml
Milk - 2 tbsp

For the Decoration:
Grated chocolate
Flaked almonds


  • Grease and flour an 8 1/4" loose bottom, deep, spring release tin fitted with the plain base.
  • Sift together the flour, corn flour and cocoa powder.
  • Heat the butter until it just melts. Break the eggs into a deep mixing bowl, add the sugar and whisk over a pan of hot water until light and fluffy. Remove from the heat and continue beating until the mixture is cool.
  • Fold in the flour alternatively with the cool but still flowing butter.
  • Bake in moderate oven for about 30 minutes. Cool for a short while before turning out.
  • When cool slice into three layers. 
  • Dissolve 50 gms of sugar in the 4 tbsp of water. Bring to the boil and bubble for 2-3 minutes.
  • Add the kirsch and sprinkle over the layers.'Spread the base and second layer with cherry jam.
  • Stiffly whisk the cream with the milk and spread a little over jam.
  • Sandwich the layers together and mask the cake with more cream.
  • Use the reminder to pipe whirls around the top outside edge.
  • Press the chocolate into the slides and decorate the top with cherries and flaked almonds.

May 05, 2015


Oil- 6 tbsp
Vinegar- 3 tbsp
Chopped Parsley- 1 tbsp
Asparagus- 1 pound
Boiled eggs- 2
Shelled sour cream (If you want)


  • Simmer asparagus in salted water for about 25 min, drain well and refresh under cold running water.
  • Whisk together the oil, vinegar, parsley and a little salt and sugar.
  • Lay the asparagus in a serving dish, pour over the dressing.
  • Chop the eggs and sprinkle over the top.
  • A little sour cream may also be added to this salad.
  • Serve with cooked ham, plain or pickled tongue.

May 13, 2014


All purpose flour - 1 3/4 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Allspice - 1/2 tsp
Nutmeg - 1/2 tsp
Cinnamon powder - 1 tsp
Freeze dried coffee - 1 tsp
Butter - 1/2 cup
Brown sugar - 1/4 cup
Egg - 1 (beaten)
Honey - 1/3 cup
Walnuts - 1 cup (chopped)
Mixed glace fruit - 1/2 cup
Orange peel - 1/4 tsp(grated)
Sourdough starter - 1/2 cup
Rum Glaze


  • Mix walnuts, fruit and orange peel.
  • combine flour, soda,salt, spices and coffee. Sprinkle over fruit and nut mixture.
  • Cream butter and sugar until fluffy.
  • Beat in egg. Add honey and sourdough starter alternatively with flour and nut mixture. Mix well.
  • Spread on greased jelly roll pan.
  • Bake in preheated oven at 375 F for 15 minutes or until done.
  • Remove from oven. Frost with rum glaze.
  • Cool and cut into bars.

For Sourdough Starter:           
All purpose flour - 1 cup
Warm water - 1 cup

  • Using stone jar or crock, combine water and flour.
  • Place mixture in warm place for 3-4 days until bubbly and sour smelling. 
  • Refrigerate starter., pub-6783067284749878, DIRECT, f08c47fec0942fa0