Classic beef roulades with potato dumplings and red cabbage
Ingredients
4 beef roulades, 4 tsp mustard (medium hot), 8 slices streaky bacon, 4 pickled gherkins, 2 onions, 500 ml beef stock, 150 ml red wine, clarified butter; dumpling dough (half raw, half cooked potato), 1 jar/head of red cabbage with apple, spices (salt, pepper, allspice, bay leaf).
Method
- Pat the roulades dry, season with salt and pepper and spread generously with mustard. Top with bacon strips, gherkins quartered lengthwise and onion strips. Roll up tightly and secure with kitchen string or roulade pins.
- Sear the roulades on all sides in hot clarified butter in a casserole, then remove. Brown the vegetables (rest of the onion, some carrot/celeriac), deglaze with red wine, let it reduce and add the stock.
- Add the roulades, bay leaf and allspice. Cover and braise gently over low heat for about 90–120 minutes.
- Meanwhile shape the dumplings according to the packet (fill with toasted croutons if you like) and let them simmer in salted water. Warm the red cabbage with a little apple, clove and lard.
- Take out the roulades, purée or strain the sauce, season, thicken slightly if needed and serve everything together.
Baked pizza rolls
Ingredients
6 part-baked rolls (or baguette rolls), 150 g ham or salami (diced), 150 g Gouda (grated), 1 pepper (finely diced), 1 tub Schmand/sour cream (200 g), 1 tbsp tomato paste, oregano, salt, pepper.
Method
- Preheat the oven to 200 °C (top and bottom heat). Line a baking tray with baking paper.
- Cut the rolls in half horizontally.
- In a bowl, mix the Schmand, tomato paste, diced ham/salami, pepper, half of the grated cheese and the seasoning.
- Spread the mixture evenly on the roll halves and sprinkle with the rest of the cheese.
- Bake for about 12–15 minutes until the cheese has melted golden and the edges are crisp.
Homemade pizza Margherita (basic recipe)
Ingredients
500 g wheat flour (type 00 or plain), 320 ml lukewarm water, 3 g fresh yeast (or 1/2 sachet dried yeast), 10 g salt, 1 tsp olive oil; 1 tin San Marzano tomatoes (puréed with salt and oregano), 250 g mozzarella (well drained), fresh basil.
Method
- Dissolve the yeast in the water. Mix flour and salt, add the water and knead for at least 10 minutes into a smooth dough. Shape into a ball, cover and leave to rise at room temperature for at least 2 hours (better overnight in the fridge).
- Preheat the oven with a pizza stone or tray to the maximum temperature (250–275 °C).
- Divide the dough into 2–3 portions and press flat with your hands from the centre outwards (leave a rim).
- Spread with tomato sauce, scatter over pieces of mozzarella and drizzle with a little olive oil.
- Bake on the lowest shelf for 8–10 minutes until the rim blisters and is crisp. Serve with fresh basil.
Baked ham rolls with herb cream cheese filling
Ingredients
8 slices cooked ham, 200 g herb cream cheese, 1 small onion (finely diced), 150 ml cream, 150 ml passata, 100 g grated Gouda, salt, pepper, nutmeg.
Method
- Stir the cream cheese with the diced onion, pepper and a pinch of salt until smooth.
- Put a heaped tablespoon on each slice of ham, roll up and lay side by side in a greased baking dish.
- Mix the cream and passata, season with salt, pepper and nutmeg and pour over the rolls.
- Sprinkle with grated cheese and bake at 180 °C (fan) for about 20 minutes until golden. Goes perfectly with rice or baguette.
Hearty potato and leek soup with smoked sausage (Mettenden)
Ingredients
600 g mostly waxy potatoes, 2 leeks, 1 onion, 1 l vegetable or beef stock, 100 ml cream, 2–3 Mettenden (smoked sausages), nutmeg, butter, salt, pepper.
Method
- Peel and dice the potatoes. Wash the leeks thoroughly and cut into rings. Dice the onion.
- Sweat the onion and 2/3 of the leek in 1 tbsp butter. Add the potatoes, cook briefly and pour in the stock.
- Simmer for about 20 minutes until the potatoes are soft.
- Slice the Mettenden and fry until crisp in a pan; briefly fry the rest of the leek with them.
- Purée the soup until creamy (leave a few pieces whole if you like), stir in the cream and season with nutmeg, salt and pepper. Fold in the fried sausage and leek.
Zurich-style sliced meat in cream sauce with rösti
Ingredients
500 g veal or pork fillet (in strips), 250 g mushrooms (quartered), 1 shallot, 100 ml white wine, 200 ml cream, 100 ml beef stock, parsley, clarified butter; 800 g waxy potatoes (cooked the day before), butter.
Method
- Coarsely grate the pre-cooked potatoes and salt them. Press into a flat cake in plenty of butter in a pan over medium heat and fry for about 15 minutes per side until golden and crisp.
- Sear the meat strips in batches in very hot fat for about 1–2 minutes, take out immediately and season with salt and pepper.
- In the same pan fry the shallot and mushrooms. Deglaze with white wine and let it reduce. Add stock and cream and reduce for about 5 minutes until slightly thick.
- Return the meat and its juices to the sauce (do not let it boil again), sprinkle with chopped parsley and serve straight away with the rösti.
Classic Szeged goulash
Ingredients
600 g pork shoulder (diced), 500 g sauerkraut, 2 large onions, 2 tbsp sweet paprika, 1 tsp hot paprika, 1 tsp ground caraway, 2 tbsp tomato paste, 400 ml meat stock, 150 g Schmand/sour cream, lard.
Method
- Sear the meat in lard and take it out.
- Dice the onions and soften them in the fat until translucent. Stir in the tomato paste and paprika (toast only briefly, otherwise the paprika turns bitter).
- Return the meat and deglaze with a little stock. Stir in the sauerkraut and caraway, add the rest of the stock.
- Cover and braise over low heat for about 75–90 minutes until the meat is very tender.
- Finish with Schmand and season. Serve with boiled potatoes or fresh farmhouse bread.
Creamy pasta with salmon and spinach
Ingredients
350 g ribbon pasta (tagliatelle), 300 g salmon fillet (fresh, skinless), 200 g baby spinach (fresh or frozen), 1 garlic clove, 200 ml cream, 50 ml white wine (or vegetable stock), a squeeze of lemon juice, olive oil, salt, pepper, nutmeg.
Method
- Cook the pasta al dente in plenty of salted water.
- Cut the salmon into 2 cm cubes, fry on all sides in olive oil for about 2–3 minutes and take out.
- Sweat the chopped garlic in the pan and deglaze with white wine. Stir in the cream, add the spinach and let it wilt.
- Season the sauce with salt, pepper, a pinch of nutmeg and lemon juice.
- Gently fold the pasta and salmon into the sauce and serve immediately.
Bratwurst pan with potatoes and pointed cabbage
Ingredients
4 coarse bratwursts, 500 g waxy potatoes (diced), 1 small pointed cabbage (in strips), 1 onion, 200 ml vegetable stock, 1 tsp mustard, caraway, salt, pepper, vegetable oil.
Method
- Cut the bratwursts into thick slices, brown them in a large pan, then take them out.
- Fry the diced potatoes in the remaining fat for about 8–10 minutes until they take on colour. Add the onion strips.
- Add the shredded pointed cabbage in batches and fry along with it.
- Pour in the stock and stir in the mustard and a little caraway. Cover and cook for about 10 minutes until the potatoes are soft.
- Stir in the sausage slices, heat through and season with salt and pepper.
Apple and cinnamon crumble (crunchy dessert)
Ingredients
4 tart apples (e.g. Boskoop or Elstar), 1 tsp cinnamon, a squeeze of lemon juice, 1 tbsp sugar; for the crumble: 150 g flour, 100 g cold butter (diced), 80 g brown sugar, 1 pinch of salt.
Method
- Preheat the oven to 180 °C (top and bottom heat). Grease a baking dish.
- Peel and core the apples, cut into bite-sized pieces and mix with cinnamon, 1 tbsp sugar and lemon juice. Put into the baking dish.
- Quickly rub the flour, cold butter, brown sugar and salt together with your hands into coarse crumbs.
- Spread the crumble evenly over the apples.
- Bake for about 25–30 minutes until the crumble is golden and crisp. Serve warm (delicious with vanilla ice cream).