Ingredients

• 125 g clarified butter
• ½ l lukewarm milk
• 1 egg
• 75 g sugar
• 1 pinch of salt
• 1 tbs attrite lemon peel
• 500 g flour
• 1 packet dry yeast
• 500 g sour cherries
• 1 knife point cinnamon powder
• 150g sugar
• 1 tbs cornstarch
• butter for the shape
• powdered sugar

Preparation

Melt the clarified butter and put 80 g of it into a bowl.
Process the milk together with the egg, the sugar, the salt, the lemon peel, the flour and the dry yeast
to a smooth dough.
Cover the dough and let it raise to the double size at a warm place.
Knead it again and shape nine dumplings of the same size.
Pit the cherries.

Put butter into a rectangular baking dish and put the dumplings into it.
Spread the remaining clarified butter over the dumplings, close the baking dish with a cap or some aluminium foil and bake it in the oven preheated to 200 °C for about 15 – 20 minutes.
Put the cherries together with 200 ml water, cinnamon powder and the sugar into a pot and bring them to a boil. Then let them simmer for another 5 minutes.
Mix the cornstarch and some water and thicken the cherries with it.
Then fill them into a bowl for cooling down.

Take the Rohrnudeln out of the oven and stray the powdered sugar over them.
Get them to table in the baking dish.
Serve the cherries seperately.

Tip

You can also use morello cherries instead of the sour cherries.

]]> http://www.letscookgerman.com/salads-and-snacks/yeast-cakes-rohrnudeln.html/feed 0 http://www.letscookgerman.com/salads-and-snacks/mashed-cheese-obazda.html http://www.letscookgerman.com/salads-and-snacks/mashed-cheese-obazda.html#comments Wed, 01 Aug 2007 13:48:53 +0000 admin http://www.letscookgerman.com/wp/salads-and-snacks/mashed-cheese-obazda.html For 4 Persons you need:

• 7 oz.(200 g) soft cheese (for example Romadur)
• 7 oz. (200 g) camembert
• 7 oz. (200 g) soft butter
• 2 onions
• a teaspoon salt
• some pepper
• 2 teaspoons paprika
• 1 tablespoon grnded cumin
• 1,7 fl.oz. (50 ml) dark beer

Cut all the cheese in small pieces. Mash the cheese with a fork.
Cut the onions into small pieces. Add them and all other ingredients to the mashed cheese and mix this.

Well suited to:

• Eat this with prezels or bread.

Regions:
This recipe is from the center of Bavaria and a very old and traditional recipe. Mainly you can get Obazdn in Munich.
The name Obazda means “started on”, so this recipe is traditional used to use up rests before they go off.

]]> http://www.letscookgerman.com/salads-and-snacks/mashed-cheese-obazda.html/feed 4 http://www.letscookgerman.com/salads-and-snacks/bavarian-potato-salad-bayrischer-kartoffelsalat.html http://www.letscookgerman.com/salads-and-snacks/bavarian-potato-salad-bayrischer-kartoffelsalat.html#comments Wed, 01 Aug 2007 13:47:07 +0000 admin http://www.letscookgerman.com/salads-and-snacks/bavarian-potato-salad-bayrischer-kartoffelsalat.html

• (1 kg) potatoes
• 1 onion
• (50 ml) very strong beef stock
• 4 tablespoons vinegar
• 4 tablespoons cooking oil
• a half cucumber
• some fresh parsley (shreded)
• some fresh chives (shreded)
• salt and pepper

Boil the potatoes for about half an hour and then rinse with cold water.
Peel the potatoes and cut them into slices. Dice the onion and add it to the potatoes.
Mix the strong beef stock with the vinegar, the cooking oil, the parsley and the chives. Pour this mixture over the potoatoes.
Let this rest for about 15 minutes, then dice the cucumber and add it. Season with salt and pepper.

Tip:
You need strong beef stock, it has to spice the potato salad.
Well suited to:

• Fish meals
• Any sort of fried or grilled sausage
• Any grilled meat

Regions:
The name tells it already, this is the Bavarian version of potato salad.