Strudel dough

For the filling:

• 1,5kg sourish apples
• Juice from ½ lemon
• 150g melted butter
• 4 tablespoons of breadcrumbs
• 100g sugar
• 1 teaspoon of cinnamon
• 100g raisins
• 4 tablespoons of powdered sugar

Preparation:

Knead the strudel-dough until it is elastic and smooth and doesn’t cleave anymore.
Punch it onto the board consistently to get it pliant enough.
Oil the dough and let it rest under a warm bowl for half an hour.
In the meantime, hull the apples, quarter them and slice them.
Sprinkle them with the lemon juice to prevent them from getting brown.
Clean the raisins in a sieve and mix them with sugar and cinnamon.
Roll out the dough on a clean dish towel with flour on it to a rectangle.
Lift the dough with the backs of the hands and stretch it from the middle
over the backs of the hands.
Pay attention to not ripping holes into the dough.
The dough must be thin enough for the pattern of the dish towel being visible.
Butter the dough, coat it with the breadcrumbs and put the apple slices on it.
Leave a space of about an inch at the borders of the dough.
Distribute the raisins evenly and coat it with the sugar-cinnamon-mixture.
Wrap the sides and roll the strudel in.
Put it on a baking sheet coated with baking paper. The joint has to be downward.
Butter the dough and bake it for 35minutes at 200°C in the oven.

The Apple Studel is traditionally being eaten hot with cold vanilla sauce.
And it can be eaten also at afternoon coffee with some vanilla ice.

Ingredients

• 3 eggs
• 30g powdered sugar
• 150ml cream
• 150g flour
• 1 dash of salt
• 4 apples
• some fat
• 2tbs sugar
• 1tbs cinnamon
• sugar crystals

Preparation

Seperate the eggs and batter the yellow of the egg together with the powdered sugar.
Then mix it with the cream.
Whisk the egg-whites until stiff and put them into the dough.
Now incorporate the sieved flour.
Spice it with a pinch of salt.
Then peel the apples, remove the cores and cut the apples into slices.

Heat fat in a pan, plunge the apple rings into the dough and fry them in the fat.

When they’re done, degrease them with kitchen paper.

Mix the sugar and the cinnamon and stray it onto the warm rings.
You can also serve them with semi-stiff cream and with sugar crystals strayed onto the apple rings.

Tip
Sourly apples are very suitable for this recipe.

Ingredients
500g flour
5 eggs
½ts salt
300g allgauan cheese
5 onions
100g butter
1 pinch of salt
white pepper from the mill

onions roasted in butter

Preparation

Mix the flour with the eggs, salt, and 1/8 l water to a viscious dough with the hand mixer.
Cover the dough and let it expand for 15 minutes.
Grate the cheese, then peel the onions and cut then into small rings.
Heat the butter in a pan and fry the onion rings in it until they are brown.
Spice them with salt and pepper.
Bring a pot filled with salt water to the boil.

As soon as the water is boiling, fill the dough into a Spaetzlehobel (this is a plate with holes in it, which you put over  the pot) bit by bit and shred it into the water with the sled. Stir up the Spaetzle with a wooden spoon to prevent them from sticking together.
When they are swimming on the surface, take them out with a slotted spoon.
Let them drain properly.
Now variantly put the Spaetzle and the cheese into a preheated casserole in layers. At the end, the Spaetzle should be the upper layer. Then stray the onion rings over the Kaesspatzen.

Serve the Kaesspatzen in the casserole and hand out mache additionally.

Kaesspatzen are a very sumptuous meal.
To get them more accommodating, in Swabia you drink a fruit schnaps afterwards.

• Basic noodle dough
• 7oz. (200g) spinach – fresh or frozen
• 18oz. (500g) Kalbsbrät
• 3.5oz. (100g) mixed minced meat
• 1 fine chopped onion
• 2 Tablespoons semolina or 1 old roll, cut the roll in small pieces
• 1/2 Tablespoon of salt
• some pepper

For the filling, mash the spinach (force it through the mincer).
Stew the onions in hot oil, then let them cool down and mix them to a dough
with the other ingredients.

Preparation:

Roll out the noodle dough thin and cut it into stripes of a width of 5cm.
Smear them with the white of an egg and put a bit more than 1 tablespoon of the filling
on it. Then put the second stripe on it and divide them into pockets. Press the edges together with a fork.
Cook them lightly in a pot that is as big as possible filled with salt water for about 10 min. at reduced heat.
Take them out with a ladle.

 Tip:

You can eat the pockets as they are, but also can use them for swabian pocket soup.

• 17,6 oz. (500 g) flour
• 6,8 fl.oz. (200 ml) lukewarm milk
• 2 Eggs
• 4 tablespoons sugar
• a pinch of salt
• 1,4 oz. (40 g) fresh yeast
• 10 teaspoons plum jam
• 3,5 oz. (100g) melted butter
• 10 teaspoons grinded poppy or roasted breadcrumbs
• 10 teaspoons confectioner’s sugar

Put the flour in a bowl.
Make a deepening in the flour in which you give the half of the lukewarm milk, the sugar and the crumbled yealt. Don’t mix it, let it rest for 15 minutes.

Now add the eggs, salt and the rest of the milk and knead this for a while.
From this yeast dough form 10 dumplings and press a hole in the middle of each dumpling. Fill each hole with a teaspoon of plum jam.
Close the hole and place the dumplings with the seam downwards on the the worktop with some flour on it. Cover the dumplings and let them rest 15 – 20 minutes.

Put the dumplings in some hot salted water and simmer them for 25 – 30 minutes. In the meantime melt the butter. Then take the dumplings carefully out of the water.

Place two dumplings on each plate, spread the melted butter over them and sprinkle every dumpling with a teaspoon grinded poppy or roasted breadcrumbs and a teaspoon confectioner’s sugar.

Tip:
Simmer with as less water as possible

Regions:
Germknödel are eaten in Austria, in the foothills of the alps and also in Bavaria

• 7 oz. (200g) flour
• 2 Eggs
• 7 fl.oz. (250 ml) milk
• 7 fl.oz. (250 ml) water
• a pinch of salt
• some butter
• For each pancake a tablespoon apricot jam
• For each pancake a teaspoon confectioner’s sugar or cinnamon

Mix all ingredients.
Give a ladle of the dough in a hot pan with some butter in it and swing the pan until the dough is regular spread over the pan.
Fry the pancake on both sides until it is golden-brown coloured. Keep the pancakes warm in the oven.
Spread a tablespoon apricot jam on each pancake and roll it up. Sprinkle every pancake with a teaspoon confectioner’s sugar or some cinnamon.

Tip:
If you want thinner pancakes use a little more milk or water
This is not a very regional recipe, but if you want to make a Swabian pancake soup you need this recipe as a basic, but without apricot jam and confectioner’s sugar.

Regions:
This is a recipe you can find all over the world in very much variations.

• 17,6 oz. (500 g) potatoes
• 17,6 oz. (500 g) sauerkraut
• 5,3 oz. (150 g) flour
• 1 egg
• 5 tablespoons cooking oil
• 3,5 – 5 oz. (100 – 150 g) diced bacon
• a teaspoon caraway

- Boil the potatoes and peel them.
- Mash the potaotes and mix them with the flour, the egg and the cooking oil.
- Cut small pieces from this and roll them between the hands into noodles which are as thick as a little finger and about 2 inches (5 cm) long
- Put the noodles into boiling water and cook them until they come to the surface

- Fry the diced bacon and add the noodles
- When the noodles turn golden add the sauerkraut and spice this with caraway, salt and pepper
Regions:
This is a classical Swabian cooking recipe.

• 4 Cutlets (pork)
• 2 tablespoons flour
• 6 tablespoons breadcrumbs
• 1 egg
• Some margarine for frying
• Salt

- Wash the cutlets, beat them until they are as thin as possible and salt them
- You need 3 plates, one for the flour, one for the egg (soup plate)
and one for the breadcrumbs
- First turn the cutlets in flour, then in the stired egg and then in the breadcrumbs
- Fry the so breaded cutlets in a pan about 5 minutes on each side

Serve the Wiener Schnitzel with splits of lemon and some fresh parsley
As sidedish for example serve potato salad

Tip:
Most children love it!

Regions:
Wiener Schnitzel you can eat almost everywhere in Germany

• 8 hard boiled eggs
• 1.4 oz. (40 g) margarine
• 2.1 (60 g) flour
• a half diced onons
• 26.4 fl.oz. (750 ml) broth
• 2 tablespoons mustard
• some salt
• a pinch of sugar

Boil the eggs (hard) and dip them in cold water and shell them.
Fry the diced onion with the margarine, then add the flour, salt and the broth.
Cook this for 15 minutes.
Spice it with the mustard and some sugar.
Put the eggs on a deep plate and pour the hot mustard sauce over them.

Tip:
Dont cut the eggs into pieces, on every plate put 2 whole eggs.

Well suited to:

• Jacket potatoes

Regions:
Eggs in mustard sauce is a cooking recipe very typically for Bavaria.

• 17.6 (500 g) flour
• 5 eggs
• 26.4 fl.oz. (750 ml) milk
• confectioner’s sugar
• a pinch of salt

- Divide the eggs into egg yolk and white of egg.
- Make a dough from the flour, milk, salt and the egg yolks.
- Beat the white of egg and add it to the dough.
- Fry the dough in a pan
- When the dough is hard turn it around.
- Divide it into small pieces and sprinkle it with confectioner’s sugar.
- Fry it until it looks glossy.
Tip:
The dough in the pan should not be thicker than 1/4″, otherwise use two pans.
Try apple sauce as a dip for Kaiserschmarrn.