Archive | da veggies RSS feed for this section

Swabian potato salad

8 May

Kartoffelsalat, eternal kartoffelsalat. One of my favorite Swabian dishes that absolutely belongs to this blog as much as it belongs to every BBQ, and as a side dish to many other dishes that I like to make is the original swabian potato salad (thinking about meatballs, minced meat pie, meat loaf and many others here). As far as I can remember back in my youth, I always will remember the fun fairs we had in our small village, organized by the local social clubs such as the football club for example. We children especially enjoyed the fresh grilled German sausages, Sauerkraut and of course a healthy portion of potato salad.

Actually, in Germany there is a variety of different versions of this salad recipe but the two main directions are different as In the north they are mixing mayonnaise in the salad which makes it a bit on the heavier side, in the south, where I come from, it’s a more light version based on vegetable stock and oil. This is an easy to make dish, even here in China I can find every necessary ingredient everywhere and even if normally back in Germany I would make this dish with special hard boiling salad potatoes, it also can be done with any other ole potato.

So here we go, enjoy this recipe (<- by day and by night – that one is just for you hehe)


 

Potato salad at the BBQ

Recipe

1 kg potatoes, 1 onion, 2 table spoons of white wine vinegar, 1 cup of veggie stock, 1 table spoon salt, 3 table spoons of sun flower oil, 2 tea spoon of mustard, 1 clove of garlic

Boil the potatoes till they are just softening inside, peal them and put them aside till they are colder, therefore easier to cut. Heat up the veggie stock and let it boil for a short time, then switch the fire of and let the stock cool down. Now dice the onions and squeeze the garlic through the garlic press and let those swim in the veggie stock. Now put the sliced potatoes in a bowl, season with salt and pepper, put the stock with the onions on top. Now you mix the mustard with the vinegar, stir it in till it is dissolved and pour this mix with the oil to the potatoes. Put it in the fridge or a cold place, best is if it can stay there overnight so the potatoes can soak up all the nice liquids around. The salad has to be glistening wet, if its not, add some more oil over it until it has a nice and shiny texture.

Advertisements

Eggplant Parmagiana

1 May

So, there it is, the eggplant parmagiana. Unlike most other recipes, I have no story to tell about this one. It is one of my favorite Italian dish, certainly not as well known as other Italian dishes, far from being as famous as a pizza, spaghetti, Ravioli or many other recipes from Italy. But it is such a flavorful dish and there is no meat in it, I just love this dish. You should not make this dish if you want to watch your weight or if you are on a diet and even if its not the easiest dish to make and it’s actually quite time intensive to make, I still love it so much, so to cut the story short, here comes the recipe for you to try it yourself:

parmigiana

2 eggplants, 500 gram fresh mushrooms, 2 eggs, 500 gram peeled tomatoes, 250 gram mozzarella, some grated Parmesan cheese, cumming, olive oil, 1 diced onion, salt and pepper to season, dried basil, coriander powder, lemon juice, 1 garlic clove

Cut the eggplant in slices of about 1 cm thickness. Salt them on both sides and put them on some kitchen paper and cover them with another sheet of kitchen paper and put some weight on them so all the water will be pressed out. Let the paper suck up all the water from the eggplant. Put some oil in a pan and heat it up real good put a clove of garlic for a minute in the oil so the oil will get the taste from the garlic. Fry the eggplant slices in the hot oil real good so they get nice and golden brown. The eggplant is very dry now so the slices will suck up a lot of oil, make sure there is always enough oil in the pan. Now you take the peeled tomatoe in a bowl and season with the cumming, salt, pepper, coriander and the basil. Boil the two eggs till they are hard and cut them in slices. Then you slice the mushrooms very thin. Fry some oil in a pan, fry the onions in it till they are transparent, add the mushrooms. and pour some lemon juice all over the mushrooms. Now take a casserole and start putting one layer of eggplant.; put a layer of mushrooms on top and then put a layer of tomatoe sauce and a layer of mozzarella. Do all of that one more time and on top you put the slices of egg and take a handful of the grated parmesan cheese on top of the sliced eggs. Put everything in a preheated oven and cook it for 30 minutes at 180 ° (Celsius that is of course). Enjoy…

Spinach “Cupcake” parfait – Popeye sure would love that one…

24 Apr

Last time when we went back to my hometown, I was very happy to meet up with my godmother who I have not seen in a very long time. A surprise that was skilfully prepared by my mom. She had the great idea to present my wife with a pictured cookbook: Germany – a culinary tour. The book contains a good number of typical German dishes alongside with some pictures and their recipes (sounds a bit like this blog, doesn’t it? haha). Maybe my godmother made this gift in the hope that my wife would take this book as a motivating moment and so she would start to cook some those dishes for me. By now, all that know me, already can have a good guess how the story ended up? Right, I ended up using it and cook some of those dishes for my wife. She still enjoys the book very much by looking at the pictures and telling me what she would like me to cook for her.

In that book there is a Broccoli parfait that is really delicious but I changed it the broccoli to spinach that i prefer over broccoli anyway (alongside with some other minor modifications) and, long story short, here I would like to present you this dish that I usually serve as a veggie side dish.

Spinatkuchen

1 good kg of spinach (if you use raw spinach buy 1.5 kg fresh spinach) 1 carrot, 5 eggs, 250 ml of cream (cream is one of the things that are very hard to get here, so I skip this one most of the time but if you have some, add it, it’s really worth it, makes everything just so much better), 4 table spoons of grated Swiss cheese (I recommend Emmental or Gruyere), Nutmeg, pepper and salt for seasoning and butter for greasing.

If you got fresh spinach, just as me, first you got to clean the spinach well as spinach grows on sandy soil and you don’t want to have the sandy sensations added to your pallet. Soak the spinach a good 10 – 20 minutes in water. After that you cut of the stem of the spinach and steam it with a little water for a very short time to keep most of the good stuff (Vitamines A and B, Iron, Calcium, Magnesium etc…) inside the plant. Then you take it out and put it in a blender, alongside with all the other ingredients. Blend everything together until you got a consistent light green color spinach cream. This is the time that you start to heat the oven at 180 C. In the meantime you grease up some little cupcake forms in which we will make our little spinach cupcakes. Then you pour the spinach cream in the greased forms. This ones, we will put on a bigger ove tray in which we will fill water, so that the cupcake forms will be baking in this water bath. Now we put the waterbath with the forms in the oven and bake the spinach pies for about 60 – 70 minutes. After that, just shake the pies out of the cupcake forms and enjoy the spinach meal :).