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Bridal Bouquet of Salad with Herring

The salad looks like a work of art. Your guests will admire it, and the taste is irresistible. An eye-catcher on the table. Very creative and also very romantic!

Ingredients

  • 150 g herring fillet
  • 1 cucumber
  • 1 carrot (medium)
  • 1 beetroot (medium)
  • 2 potatoes (medium)
  • 100 g Gouda
  • 1 Egg (large)
  • milk (150 ml)
  • 1 tbsp wheat flour
  • Salt
  • 100 ml mayonnaise
  • 1 tsp vegetable oil
  • fresh parsley
  • 1 tsp butter
  • 1 clove of garlic

Preparation

  1. Peel the vegetables.
  2. Cut the herring into cubes.
  3. Chop the cucumber.
  4. Boil carrots, potatoes, and beetroot.
  5. Grate cooked vegetables, except for potatoes: carrots – coarsely, the rest – finely.
  6. Grate the potatoes very coarsely.
  7. Melt the butter.
  8. Grate the cheese coarsely.
  9. Chop the garlic clove.
  10. Heat a pan with vegetable oil.

Preparation

  • Place the herring on a large flat plate.
  • Spread a very thin layer of mayonnaise on top.
  • Spread the cucumber on the mayonnaise layer and again lightly cover with mayonnaise.
  • Do the same with the carrot and mayonnaise again.
  • Cover everything with a layer of potatoes and again with mayonnaise.
  • Whisk together the egg, milk, flour, butter, and a pinch of salt.
  • Bake 2 pancakes from the milk mixture.

  • Mix the beetroot, cheese, garlic, and 3 tbsp mayonnaise (a creamy mass should form).
  • Generously smear the two pancakes with the red mass (do not use up everything!).
  • Spread the remaining red mixture over the vegetables that are already on the plate.
  • Form a rollout of each pancake.
  • Cut the rolls into pieces (about 1.5 cm high).
  • Arrange the parsley around the vegetables on the plate. Depending on your imagination, like the green in the bouquet.
  • The pieces of the roll take on the role of the roses, which are distributed in the middle.
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Basic Recipe for Mulled Wine with Variations

The cold season is ideal for drinking mulled wine. The health-promoting effect of mulled wine was discovered thousands of years ago. However, the rule here is that one or two cups have this health-promoting effect.

The hot wine tastes best and is healthiest when it is made by yourself. The wonderful scent of the spices warms you from the inside as soon as you smell it. Here is a delicious recipe for a homemade mulled wine.

Ingredients for six people

  • 1 liter of red or white wine
  • 1/2 liter of water
  • 10 cloves
  • 2 cinnamon sticks
  • 5 cardamom pods
  • brown cane sugar or honey
  • 3 unwaxed orange slices

Preparation of mulled wine

Bring all the ingredients to the boil very briefly and then leave them covered for about 30 minutes. Then strain the spices and the orange slices. The longer the ingredients are cooked, the more bitter the mulled wine becomes. Sugar or honey can also be varied individually, depending on how sweet the mulled wine should be.

Variation of mulled wine with a shot

A dash of fruit brandy or rum can be added to the basic mulled wine recipe, depending on taste. As a result, the mulled wine has a higher alcohol content and should therefore be drunk in moderation.

Variation with amaretto

30 ml Amaretto is added to the basic mulled wine recipe. This makes the mulled wine a special taste experience.

Glowing wine with a Caribbean flair

The ingredients of the basic mulled wine recipe are 30 ml coconut juice and 30 ml pineapple juice. This mulled wine is reminiscent of lonely beaches in the Caribbean. Due to the sweet taste, the alcohol content can often not be tasted and should therefore not be overlooked.

You can decorate the mulled wine in beautiful ceramic mugs with a handle. The mulled wine can be served with cinnamon sticks or unwaxed orange slices can be placed on the rim of the cup.

  • Type of preparation: light
  • Preparation time: 15 to 30 minutes
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Cooking Tips

Cut The Spring Onions Correctly: Nothing Can go Wrong With These Tips

Thanks to their finely mild spiciness, many use the vegetable as an all-round talent. Find out here how best to cut the spring onions.

Wash and cut spring onions properly – that’s how it works

With their mild, spicy taste, spring onions can be used in many ways in the kitchen. Before eating and slicing the spring onions, it is important to wash the vegetables carefully so that they do not grind uncomfortably between the teeth when eating. Both the green leaves and the white bulbs of the spring onion can be eaten. With the right cutting technique and the right steps, you can get the most out of the mild onion.

Before actually slicing, remove the outer leaves of the onion. These are often a bit dried out and therefore not quite as fresh. To do this, cut the sheet lengthways and then pull it off. Then you remove the root end, because this is the only part of the spring onion that is not used in the kitchen. In this step you can also remove the dried leaf tips. Depending on how wilted the upper end of the petioles is, you should generously cut off the dried, partly wilted areas.
In order to avoid a gritty, unpleasant feeling when eating the spring onions, we now have to wash them thoroughly. Rinse the scallions under cold water, removing any dirt or sand. The dirt is mainly on the lower tubers. Now all you have to do is shake the onions dry – and we’re ready to use them.
Now you can cut the scallions into thin rings or sticks, depending on your preference. This works particularly well with a sharp kitchen knife.
Good to know: If you notice a transparent slime when cutting the spring onion, there is no need to worry. The gelled plant juice is even a sign that the vegetables are particularly fresh. You can easily wash it off and process the onions further.

How healthy are spring onions?

The onion vegetable not only impresses with its fresh taste, but is also a true superfood. In particular, the essential and sulphurous oils contained in spring onions make them so healthy. Allicin has an anti-inflammatory effect and even promotes digestion – but this plant substance is the reason for the tears when chopping onions. The spring onion can also score points in terms of vitamin C, with 26 milligrams per 100 grams they already cover a quarter of our daily requirement. Spring onions also score points with their comparatively mild taste and, according to the Federal Center for Nutrition, are easier to digest than classic onions.

Tips and tricks for spring onions

When buying, you should make sure that the onions have light green, crisp and pointed leaves. The roots should also not be too long.
Spring onions have a significantly shorter shelf life than onions. They will keep in the fridge for about a week, but the cold will quickly make them damp and soft. Wrapping them in a damp cloth will keep them fresher for longer.
Did you know that spring onions are related to daffodils? The ultimate tip for keeping onion vegetables fresh for as long as possible is derived from this knowledge: place them in water like a bouquet of flowers. It is important to preserve the root, as the plant absorbs the liquid through it. If you change the water every two days, nothing stands in the way of optimal storage.
You can even freeze scallions. To do this, prepare the vegetables as described above, remove dry spots and root balls and store them in a freezer box. The onions can be kept in the freezer for up to a year and can be thawed and processed at any time.

Delicious recipes – spring onions are so versatile

Spring onions are not only healthy, but also a real all-round talent in the kitchen. They are used especially in Asian cuisine, such as in curries or woks. They are also excellent in salads or dips. So that it doesn’t lose its typical, fresh aroma, you should be careful not to heat it up too much and to keep the cooking time short

For a delicious sour cream you need 200g sour cream, 100g sour cream, 100g quark (40%), some sugar, salt, pepper and of course spring onions. Hopefully you now know how to prepare them perfectly with the help of our tips. For the sour cream, mix the ingredients in a bowl, add spices to taste and some garlic for an extra kick. Finally, the finely chopped spring onions and you’re done!

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Food

Grandma’s Covered Apple Pie with Icing

Grandma’s delicious covered apple pie with icing requires several steps, but the preparation is easy.

You will be delighted, the “apple” itself can still be recognized and tasted like a piece of apple, it does not turn into apple pulp.

Ingredients for the apple pie dough

  • 300g flour
  • 200 grams of butter
  • 175 grams of sugar
  • 1 egg
  • grated zest of 1 lemon

Ingredients for the topping

  • 800 to 1000 g of tart apples, Boskopp is suitable
  • juice of 1 lemon
  • 50 grams of raisins
  • 50 grams of sugar
  • 1 teaspoon cinnamon, to taste

Ingredients for the icing

  • 1 medium egg
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • 1 tbsp vanilla pudding powder

Preparation of apple pie with icing

  1. Knead the ingredients for the dough into a shortcrust pastry and leave to rest in the fridge for 2 hours. For the topping, peel, core, and eighth the apple mix with the lemon juice, raisins, sugar, and cinnamon. Preheat the oven to 200° (top/bottom heat).
  2. Roll out the dough, place it in a greased springform pan and pull up the edge a little. Prick the pastry base several times with a fork, and spread the apple topping on top. For the glaze, first mix the sugar and custard powder with 1 tablespoon of milk until smooth, then add the other ingredients and whisk and pour over the apples.
  3. Bake on the middle rack for a total of 50 to 60 minutes (switch down to 180° after 30 minutes). When the cake has cooled, sprinkle with powdered sugar.
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Clear Oxtail Soup with Marrow Dumplings and Risotto

Recipe for a clear oxtail soup with marrow dumplings and risotto as a refinement. Enjoy this traditional recipe.

Ingredients

  • 1 cup parboiled rice
  • 10 homemade dumplings
  • 600 ml clear oxtail soup with meat
  • 1 cup bouillon vegetable broth
  • pepper and salt
  • 1 bunch of parsley
  • 2 lovage branches

Preparation of oxtail soup

How to prepare a clear oxtail soup with marrow dumplings and risotto:

  1. Cook the risotto in boiling salted water for about 20 minutes and then drain through a sieve. By the way, the deep-frozen marrow dumplings in something place boiling water and let it cook on a very low flame for about ten minutes, but not cooking. Chop the parsley and the lovage separately.
  2. Heat the broth with the meat, and the bouillon vegetables with the lovage Add and simmer gently for about 6 minutes.
  3. Lift the finished marrow dumplings into the oxtail soup with a slotted spoon and add the parsley, season to taste, and arrange on soup plates. It is better to serve the risotto separately – so everyone at the table can serve themselves serve.

Ingredients marrow dumplings

  • 40 gr of bovine bone marrow
  • 1/2 roll from the day before
  • 3 sprigs of parsley finely chopped
  • 1 egg
  • 40 grams of breadcrumbs
  • salt and pepper (from the grinder)
  • nutmeg (freshly grated)
  • 600 ml meat broth

The preparation of the marrow dumplings

  1. Soak half a roll from the previous weekday in a warmed water bath and express thoroughly again; separate the bone marrow from the bone and very finely chop
  2. Render the pulp in a frying pan over low heat until it is runny and then stir until foamy (like butter), add the squeezed bread roll in flakes, and add the egg, parsley, breadcrumbs, nutmeg, pepper, and salt.
  3. Then work everything together into a smooth dumpling dough, around the whole thing leave to cool in the fridge for an hour. Form small dumplings from the dough and simmer in boiling hot broth to cook for about 10 minutes. However, do not let it boil, as there is a risk of it falling apart!
  4. Pour the broth with the dumplings into preheated soup bowls and add something Serve sprinkled with freshly chopped parsley.
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Minced Meat Casserole with Rice and Tomato Sauce

The hearty minced meat casserole with rice and tomato sauce tastes good for the whole family. This German minced meat casserole is easy to prepare, which is very useful for us working housewives.

Ingredients for 4 people Minced meat casserole with rice

  • 1 cup of rice
  • 1 bun
  • 1 onion
  • 2 bunches of parsley
  • 400g mixed minced meat
  • 2 eggs

  • Salt, some horseradish, some ginger, and curry powder (approx. ½ tsp.)
  • 1 cup of breadcrumbs
  • grated cheese
  • 2 tbsp. butter
  •  a packet of tomato sauce
  • 1 bunch of chives
  • some garlic powder
  • 4 tbsp. cream

Preparation for the hearty minced meat casserole

Wash the rice thoroughly (until the water runs clear) and pre-cook for about 10-12 minutes. Soak the bun in lukewarm water. Peel the onion and chop finely. Wash and chop the parsley. Squeeze and tear the bun. Grease an ovenproof casserole dish.

Preparation of German minced meat casserole

Using your hands, knead the minced meat with the bun, the diced onions, the eggs, the parsley, the salt, and the horseradish into a dough.

Mix the drained rice with ginger and curry powder. Alternately place a layer of rice and ground beef in the casserole dish (start with rice and end with ground beef).

Mix the cheese and breadcrumbs and spread over the casserole. Finally, put butter flakes on the casserole and bake in a preheated oven at 200 degrees for about 40 minutes.

Prepare the tomato sauce according to the instructions and refine with the garlic powder, the cream, and the chives.

Useful additional knowledge

Prepare the casserole and place it in the fridge. Then just add the knobs of butter and bake.

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Food

Allgau Fillet Pot with Cheese Spaetzle

The traditional Allgäu fillet pot with cheese spaetzle. This recipe is a hit, especially in winter. And also very suitable for special occasions like Christmas.

Ingredients for 4 persons

  • 500 g pork tenderloin
  • 500 g mushrooms (half white, half brown)
  • 1 onion- 1 clove of garlic
  • 250 ml meat stock

  • 1 cup of cream
  • White wine- 500 g flour + some flour for the sauce
  • 5 eggs
  • approx. 150 – 200 ml water
  • 500 g Emmental (grated)
  • 50 – 100 g spicy cheese (e.g. Weißlacker, Romadur, old mountain cheese)
  • Salt pepper

Preparation Allgau fillet pot with cheese spaetzle

  1. Sift the flour into a bowl and add the eggs and about half the water and a pinch of salt.
  2. Stir the batter with a large wooden spoon. Keep adding a dash of water until you get a sticky, viscous dough.
  3. Bring water to a boil in a large saucepan. Along the way, dice the flavorful cheese and set it out in a large, heatproof bowl.
  4. Put some dough in a spaetzle slicer and slice the spaetzle into the boiling water with quick movements.
  5. Now, wait until the water boils. Now alternately layer the hot spaetzle skimmed off with a slotted spoon with the cheese in the bowl. Repeat this step until all the batter is used up. Stir the spaetzle to combine with the cheese. Now place the bowl in the oven at 80° to keep the cheese spaetzle warm.
  6. Cut the fillet into slices about finger-thick and season with salt and pepper on both sides. Finely dice each onion and garlic. Cut the mushrooms into thin slices)
  7. Fry the meat in batches in a coated pan until it is dark brown. Then sauté the diced onions until translucent and add the garlic and mushrooms. Heat the mushrooms until they have lost most of their volume.
  8. Now dust the vegetables with flour until everything is lightly coated. Mix everything together and wait a moment until the flour is lightly browned. Now add the meat stock while continuing to stir. Once the sauce has thickened, you can remove it from the heat. Now stir in the cup of cream (don’t boil it anymore!) and season the sauce with salt, pepper, and white wine.
  9. Now put the pieces of meat back into the pan, including any roast juice that may have escaped, and let them simmer a little.

Useful additional knowledge

Of course, you can just as easily scrape the spaetzle off the board. Use a little less water to make the dough firmer. This makes it stick better to the board.

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Potato Soup with Sausages

The potato soup with sausages is part of the traditional German and Austrian cuisine and can be prepared in many different ways. Sausages such as bockwurst, meatballs, or wieners are often served with the soup.

A classic recipe for potato soup with wieners. If you like, you can refine the recipe with bacon.

Ingredients Potato soup with sausages

  • 4x carrots
  • 1x celery
  • 2x onion
  • 1x stick of leek
  • 1x parsley and marjoram
  • 1 kilogram of potatoes
  • 1 liter of broth
  • 4x Vienna sausages
  • 2 tbsp sour cream

Preparation of potato soup

First, peel 4 carrots, divide them once along the longitudinal axis, and then cut them into small pieces. Next, dice celery. Do the same with 2 onions. Then cut leek into thin slices. However, leave out the beginning and end of the leek.

If you like, you can refine your potato soup with some chopped parsley. The potatoes are then peeled and cut into cubes. Sauté onions in a saucepan with a little olive oil. Then add the vegetables, except for the leek, and the potatoes, and pour everything over with broth. Add salt, pepper, and some paprika to flavor the potato soup.

Let the soup simmer for about 15 minutes over medium heat. Cut the marjoram and Vienna sausages into small pieces and then add them together with the leek. You can also add half the herbs and use the other half as a garnish at the end of the preparation. Bring everything to a boil again, including 2 tablespoons of sour cream.

Recipe info

  • Preparation time: 30-35 minutes
  • Difficulty level: easy
  • Calorific value per serving: approx. 490 calories (4 people)
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Pea Soup with Sausages or Pork Neck

Especially in the cold season, people like hearty soups and stews. The classic pea soup fits perfectly here. A simple recipe that can also taste really good with small, sophisticated modifications. Whether as a starter or a complete meal, a classic pea soup takes some time but is not very time-consuming and still very tasty.

Ingredients for 4-6 people

  • 400 g dried unpeeled green peas
  • 1 spring onion or regular onion
  • 1 – 2 bunches of soup greens (carrot, celery, leek)
  • 600 g potatoes (preferably floury)
  • 6 Viennese sausages or 600 g Kasslernecken

  • ½ bunch parsley
  • ½ tsp dried marjoram
  • 1-2 tbsp clear broth
  • 1 bay leaf
  • 1 tbsp oil
  • 1 – 2 fine unboiled sausages (approx. 200 g)
  • 2 slices of toast bread
  • 1-2 tbsp butter
  • salt, pepper, and sugar

Side dishes

Hearty farmhouse bread or rye rolls

Preparation or preparation

  1. Wash the peas and soak them in 1 liter of cold water overnight.
  2. Clean the spring onion and cut it into small, fine rings (cut the onion into small pieces). Clean, wash and chop the soup greens. Peel the potatoes, wash and cut them into small cubes. Wash meat and parsley.
  3. Boil the peas together with the soaking water, 1 l water, broth, bay leaves, spring onions or onions, half each of the vegetables, potatoes, and parsley, and add the marjoram completely.
  4. Now add the Kasseler and let it simmer covered for about 2 – 2 ½ hours. Take the Kasseler out of the soup after about 1 ½ hour and let the other ingredients continue to simmer.
  5. If you want to use wieners as a meat garnish, simply add the sausages to the 15 simmer.
  6. After another 30 minutes, add the potatoes that were previously laid out separately and the remaining vegetables to the soup and let them cook.
  7. Heat the oil. Press the meat mixture from the bratwurst into small dumplings in the hot oil. Fry well on all sides for about 5 minutes, then remove. Dice the toast. Heat the butter in the frying fat and toast the toast in it until golden brown. Take out and set aside.
  8. Finely chop the remaining parsley. Season the soup with 1 pinch of sugar, salt, and pepper. Remove the Kassler from the bone and dice. Add the meatballs to the soup and serve.
  9. Scatter the bread cubes and parsley on top.

Useful additional knowledge

If you want to go faster, you can also use frozen peas, which saves you from having to soak them. If you don’t like Kassler or bratwurst, you can also vary it with wieners or meat sausage or, of course, you can enjoy the soup without any meat at all. And if you don’t like it so chunky, puree the soup and then add meat or sausages. For a quick version, you can also replace the soup vegetables with frozen soup vegetables. A dab of sour cream or crème fraîche gives the dish a finer note. As with almost all hearty soups, the same applies to the classic pea soup: it usually tastes better warmed up!

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Lentil Stew with Sausages

Lentil stew with sausages is a cheap but very tasty and simple dish. Lentil soup is also said to bring good luck and protect against financial difficulties in the New Year. At least for this reason lentil stew is eaten in Italy and also in America on New Year’s Eve!

Ingredients for 4 persons

  • 250 g of plate lentils
  • 500 grams of potatoes
  • 3 – 4 tsp vegetable broth

  • 1 tbsp oil
  • 1 small onion
  • 1 heaped tbsp tomato paste
  • 1 stalk of celery
  • 1 bay leaf
  • Approx. 300 g Vienna sausages (3 – 4 pieces)
  • about 2 tablespoons of white wine vinegar
  • Salt, pepper, and some sugar

Side dishes for the lentil soup

Farmhouse bread or a rye or grain roll

Preparation of lentil stew with sausages

Peel the onion and chop finely. Rinse the lentils. Heat the oil in a saucepan and sauté the onion in it until translucent. Stir in the tomato paste and sauté briefly. Add about 1 ½ l of water, the broth, the bay leaf, and the lentils, and bring everything to a boil briefly. Then cover everything and cook over low heat for about 25 minutes.

Meanwhile, trim the celery, reserving some of the greens for garnish. Wash the celery and cut it into small pieces. Peel the potatoes, wash and cut into small cubes, add both to the lentils and cook for another 20 minutes at low heat.

Cut the Vienna sausages into small slices and add them to the soup about 5 minutes before the end of the cooking time. Season to taste with vinegar, salt, pepper, and sugar. Garnish with the remaining greens and serve.

Useful additional knowledge

To give this dish an even more special touch, you can also fry bacon, which you fry together with the onion, then follow the same steps as described above. The soup also tastes a little different from other sausages. B. Take Mettwurst or Italian Salccicia sausages. The same applies to this delicious dish: it usually tastes better warmed up!

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