Let's cook German » German Side dishes

Semolina slices (Grießschnitten)

Bastian — Sat, 03 Sep 2011 05:16:28 +0000

For 4 persons
Preparation time: 30 minutes (without waiting time)
Cooking & frying time: 20 minutes

Ingredients

1 l milk
200 g durum wheat semolina
60 g sugar
50 g butter
2 eggs
1 pinch of salt
2 tbs sugar
1 ts cinnamon
butter

Preparation

Cook a firm semolina porridge of milk, the wheat semolina, sugar and the butter with constant stirring and let it cool down.
Now whisk the eggs and stir them into the semolina porridge.
Rinse a longish baking dish with cold water, fill in the porridge and let it cool down in the fridge overnight.
Mix 2 tbs sugar with 1 ts cinnamon

Overturn the cold semolina porridge onto a board and cut it into slices of about 1cm.
Heat the butter in a pan and fry the slices golden yellow at both sides.

Prepare dishes and put two slices on each one and stray sugar and cinnamon on the slices.
A hot latte or white coffee fits perfect to the semolina slices.

Tip

Homemade apple sauce also fits perfectly.

Potato dumplings (Kartoffelknödel)

Bastian — Mon, 29 Aug 2011 16:43:32 +0000

For 4 persons
Preparation time: 40 minutes
Cooking & frying time: 15 minutes

Ingredients

1 kg raw potatoes
250 g boiled potatoes
1 egg
salt
70 g flour

Preparation

Peel and wash the raw potatoes and grate them on a grater.
Grate the boiled potatoes.

Put all potatoes into a bowl and work them up to a dough together with the egg, salt and flour.
Cut off pieces with a wet tablespoon and shape dumplings with dampish hands.
Put these dumplings into boiling salt water and cook them on a low heat for about 15 minutes.
As soon as they swim on top they’re done.
Take them out of the water and let them drain.

Roll dumplings (Semmelknödel)

admin — Wed, 01 Aug 2007 13:45:25 +0000

For 4 Persons you need:

10 old rolls (from the day before)
2 Eggs
some fresh parsley
A cup of lukewarm milk
4 tbsp. semolina
A pinch of salt

- Cut the rolls into small slices and place them into a bowl.
- Shred the parsley and spread it over the cutted rolls.
- Pour the lukewarm milk over it and wait 5 minutes.
- Add the eggs
- And now add the semolina and the salt.

Now this looks quite dry, but you’ll see it will work…

Knead this a while with your hands. It will stick on your fingers, so it’s better you put down your rings before.
Form dumplings from this mixture like making a snowball and put them into boiling salted water. Keep the dumplings in the boiling water for 10-15 minutes. Then take them out of the water and serve them.

Tip:
If the Semmelknödel don’t hold together try it with a little more semolina
Kneading is easier when you have wet hands

Well suited to:

every meal with sauce which is not sweet
try Semmelknödel instead of noodles or rice

Regions:
The recipe above for Roll-dumplings is a classical Bavarian recipe, but Roll-dumplings are so popular, so you can eat them almost everywhere in Germany. There are recipes which use up to 5 eggs for 10 rolls, but if you want cook the original Bavarian way only use 2 eggs.

Mashed potatoes (Kartoffelbrei)

admin — Wed, 01 Aug 2007 13:43:50 +0000

For 4 Persons you need

53 oz. (1,5 kg) potatoes
8,8 fl.oz. (250 ml) milk
1 onion
a teaspoon salt
a half teaspoon grinded nutmeg

Boil the potatoes and peel them.
While the potatoes are boiling cut the onion into rings and fry them.
Put the peeled potatoes in a pot and mash them. Add milk, salt and grinded nutmeg and mix it well. Let this simmer a few minutes.
Serve the mashed potatoes with the fried onion rings on it.

Red cabbage (Blaukraut)

admin — Wed, 01 Aug 2007 13:42:34 +0000

For 4 Persons you need:

a half head of red cabbage
1 onion
2 sour apples
5 cloves
3 tablespoons vinegar
1 tablespoon sugar
2 tablespoons cooking oil
a teaspoon salt
some pepper
a cup of water

Wash the red cabbage.
Quarter the apples and stick the 5 cloves int the peeled onion. Cut the red cabbage into small stripes. Put this stripes with the cooking oil, the apples and the whole onion in a pot. Add vinegar, sugar, salt and pepper and simmer this for 10-15 minutes in the water.
Serve this without the apples and the onion.

Tip:
Vary the simmering time, it’s your choice how soft you like the red cabbage.

Well suited to:

Every meal with meat and dark sauce

Regions:
This side dish you can get almost everywhere under the name “Apfelrotkohl”, in Bavaria it is called “Blaukraut”.

Savoy with cream sauce (Wirsing mit Sahnesauce)

admin — Wed, 01 Aug 2007 13:40:41 +0000

For 4 Persons you need:

1 Savoy
7 fl.oz.(200 ml) Cream
3.5 oz. (100 g) Bacon
A half onion
5.3 fl.oz. (150 ml) Stock
2 Tablespoons of cooking oil
Salt, pepper and nutmeg

- Wash the savoy and cut it into small slices.
- Boil the savoy for 5 minutes in salted water. Then put it into cold water for a minute.
- Dice the onion and the bacon.
- Give the cooking oil in a pot and fry the oniondices until they become glassy.
- Add the diced bacon and fry it short time.
- Add the stock and the cream and bring this to the boil.
- Now put the savoy in the pot, spice it with salt, pepper and some nutmeg and let it all simmer for 20 minutes.

Well suited to:

potatoes