Frage von wickedchef: Ich komme aus Kanada und ich suche nach einigen authentischen deutschen Rezepten mit sehr frischen Bestandteil
Ich spreche nicht Deutsches, aber verwendete einen on-line-Übersetzungsdienst, um diese Frage zu stellen. Haben irgendwelche von Ihnen einige wundervolle authentische Rezepte, die Sie auf englisch teilen können? Danke!
Beste Antwort:
Answer by k.t.400
Most of all, your translation programm is great.
Here are some recipes:
Bauernfrühstück
Farmer’s Breakfast – omelet with bacon, onions, potatoes
Ingredients:
6 slices bacon
1 tablespoon butter
1 onion, chopped
4 potatoes, cooked and finely diced
6 eggs
1/2 teaspoon salt
freshly ground black pepper
1/4 cup milk
Directions:
In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and saute’ the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.
Kartoffelpuffer
Potato Pancakes
Ingredients:
2 pounds potatoes, peeled and quartered
1 large onion, quartered
1/2 cup milk
1/2 – 1 cup flour (use 1/2 cup flour with drier
potatoes; up to 1 cup with more watery
potatoes
2 teaspoons salt
2 eggs
Vegetable oil
Directions:
Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.
In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
Drain on a paper towel.
Spätzle
German style egg noodles
Ingredients:
3 cups flour
4 eggs
1/4 tsp. Nutmeg (optional)
1-2 tsp. salt
1 quart cold water
Directions:
Stir flour, eggs, salt, and 1/2 cup of water. Beat until batter is smooth and no longer adheres to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes.
Bring a pot of salted water to a boil. If you have a Spätzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough on cutting board and roll out. Cut dough into tiny noodles. Add noodles to boiling water. They cook quickly and are done when they float back to the surface. As the noodles finish cooking, remove them with a slotted spoon.
You can saute’ the noodles in a Tbsp. of butter before serving. Other suggestions: Serve with a brown gravy or beef stock.
If you don’t want to use the egg yolks, use the egg whites and add some yellow food coloring for a nice color.
Bayerische Semmelklösse
Bavarian Bread Dumplings
Ingredients:
10 hard rolls (Kaiser rolls)
1-2 cups warm milk
1/2 cup Canadian bacon, diced
1 Tbsp butter, softened
1 small onion, diced
1 Tbsp parsley flakes
3 eggs
Salt and pepper
Directions:
Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should be moist, but not soggy. Fry onion and bacon in butter until onion is tender. Stir onion and bacon into moist bread. Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients. Shape into large dumplings. Drop into boiling water. Simmer uncovered, for 20 minutes, or until dumplings rise to surface.
Dresdner Weihnachtsstollen
Dresden Christmas Loaf
Ingredients:
Dough:
4 1/3 cups flour
1 to 1 1/2 cups milk
2.5 ozs. yeast
1 cup plus 2 tbsp. margarine or butter
3/4 cup sugar or honey
1 tsp. salt
Flavoring:
1/2 cup candied lemon peel
1/2 cup chopped almonds
1 lemon, grated for rind
1/4 cup rum
1 3/4 cups raisins
Topping
1/4 cup melted butter
1/2 cup Confectioner’s sugar
Directions:
Make a soft, pliable yeast dough from ingredients listed in the first section and let stand in bowl for 10 minutes.
Knead the spices, except the raisins, into the dough. When all other ingredients are equally distributed, add the raisins. Roll into an oval and place on a greased baking sheet. Let rest for 10 to 15 minutes. Still on baking sheet, wrap dough well in aluminium foil and store in the refrigerator for a few hours or overnight. Remove from refrigerator and take off foil. Sprinkle flour around the loaf to prevent the dough from spreading. Place loaf in a pre-heated 350-400° oven and bake 50-60 minutes, till pale gold in color. Remove from oven. Brush with melted butter and dust with Confectioner’s sugar. Repeat until butter and sugar are used up. Stollen should have a thick, white layer.
Wienerschnitzel/
Schweineschnitzel
Lightly breaded boneless veal or pork cutlet
Ingredients:
4 thin boneless pork chops or veal chops
1/2 c. oil (I use olive oil)
3/4 c. fine bread crumbs
2 eggs
salt & pepper
2 lemons
Directions:
Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4″ – 3/8″). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it. (Which you would appreciate if you have paper cut)!
** Some people serve this with a fried egg placed on top of the schnitzel.
Roast Pork Loin in Beer Sauce
Ingredients:
For marinade:
1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer (not dark), preferably German
a 3 1/2-pound boneless pork loin, tied (3 to 3 1/2 inches wide)
2 tablespoons vegetable oil
a beurre manié, made by rubbing together 1 tablespoon
softened unsalted butter and 1 tablespoon all-purpose flour
Directions:
Make marinade:
In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender purée marinade in 2 batches, transferring it as puréed to bowl. Cool marinade to
room temperature and spoon off any remaining foam.
In a large heavy resealable plastic bag combine pork and marinade and seal bag,
pressing out any excess air. Put bag in a baking pan and marinate pork, chilled,
turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade
come to room temperature, about 40 minutes. Transfer marinade to a saucepan
and bring just to a boil.
Preheat oven to 375°F.
Pat pork dry with paper towels and season with salt and pepper. In a flameproof
roasting pan heat oil over moderately high heat until hot but not smoking and
brown pork on all sides. Roast pork in middle of oven, basting frequently with
some marinade, until a meat thermometer registers 155°F. for slightly pink meat, 1
to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan
and discarding string, and let stand, covered loosely with foil, about 15 minutes.
While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another
saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
Serve pork, sliced, with sauce.
enjoy
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