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| Celtic Radio Community > From Your Kitchen to My Plate > Schwäbische Rezepte |
| Posted by: Aon_Daonna 07-Jan-2004, 10:49 AM |
Schwaben is a region in southern Germany bordering the Blackforest, Switzerland Austria, Baden and Bavaria and people from there are easily recognisable by their accents. Some say that they are related to the scots, equally stingy, equally stubborn...  If there is one thing, they are supreme chefs. I already posted a typically schwäbisch potato-salad in the German recipes threat, I'll put some more traditionally ones in here: - Maultaschen - Spätzle - Schupfnudeln - Kartoffelsuppe - Gaisburger Marsch and other things I can find. It's nothing for people with a need for strict diet (sorry raven!) but I guess it's alright for a treat sometimes. So, let me get stuck into translating! |
| Posted by: Aon_Daonna 07-Jan-2004, 11:05 AM |
| Maultaschen (filled dough-pockets) very very very good! - first traditional (für 4 Personen) 375 g flour 4 eggs 6-7 Tbs Water 1 Tbs Vinegar 1 pinch salt 2-3 handfull of spinach, cooked, liquidised with some double cream in it 15 g butter 250 g minced pork & beef 250 g of the stuff that goes into "Bratwurst" 1 Bread Roll 2 Onions a good handfull of parsley Salt, pepper, nutmeg 2 L strong stock Knead the flour, 2 eggs, water and vinegar with a pinch of salt into a dough (for noodles) and let it stand for an hour. Melt the butter in a pan and heat the spinach in it carefully. Mix up the minced meat, the "Bratwurst"-stuff, the breadroll (had to soak up water first!), diced onion, chopped parsley, 1 egg and 1 eggyolk thoroughly and season with the spices. Knead the cooled spinach under. Get the dough for the noodles again and roll out as thin as possible, cut 12cm big squares and brush the rims with eggwhite. Give a good measure of the meat-dough on the halves and join together in triangle form. Press the rims together tightly! Cook for 10-15 minutes in the hot stock. Eat with salad or in tomato or cream-sauce, or let them drip dry and fry them in hot oil! |
| Posted by: Aon_Daonna 07-Jan-2004, 11:24 AM |
| This is THE German Noodle Spätzle! It goes with virtually anything and is served in alot of varieties traditionally. I'll describe some at the end of this post. (4 persons) 500 g flour salt 4 eggs 1/4 l water pour flour into a bowl and press a wee "valley into the middle". Put the salt, water and eggs into it. Start mixing it together from the middle into a smooth dough and let it stand for 30 minutes. Bring water with salt to the boil in a big pot and take a flat wooden board. Put some of the dough on the board and flatten. Then scrape off little worm-forms with a knife into the boiling water and let them boild for 5 minutes. Stir occasionally and when they swim on the surface they are ready to eat. It's a lengthy process repeating it for everyone so we usually continiously scrape them off and fish off the ready ones from the surface with a ladle (the kind with holes in it) Traditionally they are most popular as "Kasspatzen" and with "Geschnetzeltem" For Kasspatzen you prepare the Spätzle and fry some onionrings until golden-brown. You also need grated cheese, traditionally we take "Emmentaler" for it, but anything you like goes really. Take a heatproof gratin form or a casserole dish and layer Spätzle, Onions and Cheese. Finish with a cheese layer. Put it into a hot oven for 10-25 minutes and then it's ready to eat. Delicious! I used to love that as a child. Okay, this is going to get a bit more complicated: Geschnetzeltes mit Spätzle also called Züricher Geschnetzeltes 500 g pork or veal (escalopes or cutlets?) 1 Onion 400 g Champignons 40 g Butter Pepper, Salt 1/8 L White wine (a dry one is nicest for this) 125 g single cream 20 g flour or starch Cut the meat into fine strips. Dice the onion and cut the champignons into halves. In a pan, melt the butter and fry the meat, onions and champignons carefully. Season with pepper and salt. Pour in the wine and let it simmer for 10 minutes. Stir the flour or starch into the cream and then pour into the "Geschnetzelte". Let it boil up once. |
| Posted by: Aon_Daonna 07-Jan-2004, 11:32 AM |
| Schupfnudeln (great winterfood in the way I make them, again they fit to alot of stuff though) 1,5 kg potatoes (the kind that gets soft after cooking) 2 eggs 100g flour salt, nutmeg some oil diced bacon & onion Sauerkraut Boil the peeled potatoes and mash (they should not have one hard bit left!). Let them cool down. Mix it up with the eggs, flour, salt & nutmeg and roll the dough out (about as thick as a finger). Cut into fingerthick stripes (about 3cm long) and roll them in the palm of your hand so that they get thin on the ends. Dice the bacon and fry it crisp. Add the "Schupfnudeln" and the onions, fry them goldbrown on all sides. Add the Sauerkraut and heat through thoroughly. |
| Posted by: Aon_Daonna 07-Jan-2004, 11:40 AM |
| Kartoffelsuppe (potato soup) 500g potatoes 2 big turnips 30g butter 1 big onion a bunch of parsley 2 Tbs flour 2 l stock (beef or vegetable) Salt Pepper Some Wienerwürstchen or frankfurters Peel and dice the raw potatoes and turnips. Sauté the finely chopped onion in the butter in a big pot. Add the chopped parsley, potatoes and turnips, sprinkle with flour and let it steam for a minute or two. Pour the hot stock over it and let it simmer for an hour at a medium temperature. Mash the stuff and season with salt & pepper. If you want, add some cream or créme fraîche. Add the sausages and let heat through thoroughly. |
| Posted by: Aon_Daonna 07-Jan-2004, 11:53 AM |
| Gaisburger Marsch (March of Gaisburg) 500 g Beef, Pork or Lamb (best a shoulder or something else with bone in it) 1 big onion Celery 1 turnip pepper, salt 500g peeled potatoes onion 3 cups of spätzle some chives, Let the meat and the onion, turnip & celery (all roughly diced) boil in 1- 1 1/2 l for 2 hours. Pour through a strainer and season. Dice the potatoes and slowly boil soft in the stock until they begin to fall apart. Dice an onion and roast it. Cut the meat into stripes and add both to the stock. Shortly before serving, fry the spätzle in a buttered pan and layer over the potatoe and meat. Sprinkle with chives and serve. Origin: Different stories of how this dish got it's name are known. Maybe the most possible is this: Gaisburg is a part of Stuttgart and there is a pub called "Bäcka-Schmiede" in this part of the town. From the near royal barracks came the officers every afternoon who had the privilege to be allowed to eat out of the barracks. The "Bäcka-Schmiede" was known for its tasty stew of Beef, stock, spätzle and potato- So you can imagine how everyday about 12 a platoon of young soldiers formed to the "Gaisburger Marsch" to walk to their local. |
| Posted by: RavenWing 08-Jan-2004, 07:34 PM | ||
OMGs! I love spätzle! I make it whenever I can. |
| Posted by: Aon_Daonna 10-Jan-2004, 10:18 AM |
| love them as well =) |
| Posted by: Aon_Daonna 15-Jan-2004, 06:29 PM |
| Zwiebelkuchen! (for our vegan/vegetarian friends: leave out the bacon, don't use cream/milk, rather use something like the soya-crème/milk you get or something like that, or water and for the cream liquidise cashewnuts together with water, tastes not too bad on that stuff) Dough 375 g flour 1 cube of yeast 1 tsp sugar (or maple syrup! mjam) ca. 1/8 l warm milk Salt ca. 4 Tbs Öl (something with a neutral taste) The topping ca 1 kg onions, cut into fine rings 150 g smoked bacon, diced 3 Eggs 1/4 l sour cream Salt, Pepper and a pinch of paprika Make a dough (everyone in here should know how to do it right with the ingredients above) and knead well until it's not sticking too much anymore. Let go for 30 minutes. Roll out and put on a bakingtray, let go for another 15 minutes. Form a rim (that will keep in the liquid!) Mix the onions and the bacon and fry with a bit of oil for about 5 minutes in a big pan (don't let them get brown!). Season and let it get cool. Mix up eggs and sour cream and season (careful, not too much salt). Pour over the onions and stir well. Pour everything over the dough and bake for ca 30-40 minutes at 200-220°C. Serve Hot and with a young white wine. |