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Sunday, March 29, 2015

Boiled potato dumplings

Classic (12 dumplings)
Preparation time: about 60 minutes, excluding cooling time

750 g/11⁄2 lb firm cooking potatoes
50 g/2 oz breadcrumbs
20 g/3⁄4 oz (3 tablespoons) plain (allpurpose) flour
2 medium eggs
salt
grated nutmeg
salted water – 1 litre/13⁄4 pints (41⁄2 cups) water with 1 teaspoon salt

Per serving:
P: 9 g, F: 4 g, C: 38 g, kJ: 938, kcal: 224

1. Cover and cook for 20–25 minutes. Drain the potatoes, rinse in cold water, drain and peel. Push them through the potato ricer or mash with a potato masher. Leave to cool down, cover and refrigerate until the following day.

2. Knead the breadcrumbs, flour and eggs into the potato mixture using a hand-held mixer with kneading attachment, or using a mixing spoon. Season with salt and nutmeg. Shape 12 dumplings using your hands lightly coated with flour.

3. Fill a large saucepan with enough water for the dumplings to be able to "swim" in the liquid. Put the dumplings in the boiling salted water, bring to the boil again and cook uncovered for about 20 minutes (the water should only move very slightly). When the dumplings are cooked, remove from the water with a skimming ladle and drain thoroughly.

Tip: Serve potato dumplings with Sauerbraten (braised beef marinated in vinegar and herbs) or roast pork with red cabbage.

Variation 1: Potato dumplings with bacon and parsley. Chop up 100 g/31⁄2 oz lean, streaky bacon and fry over medium heat to release the fat out. Add 1 tablespoon of chopped parsley, leave to cool down and add to the potato mixture. Then make the dumplings as described above.

Variation 2: Sweet stuffed potato dumplings. Wash 8–12 small apricots or plums (the amount depends on the size of the fruit), pat dry, halve, remove the stones and fill each with a cube of sugar. Prepare the potato purée without nutmeg and divide into 8–12 pieces of equal size. Stuff each piece with a fruit, shape into a dumpling and cook as indicated above. Melt 70 g/3 oz butter, then add 1–2 tablespoons breadcrumbs and 1 tablespoon sugar. Fry the mixture until golden-brown and pour over the drained dumplings.

Bolognese sauce

Popular
Preparation time: about 35 minutes

1 onion
1 clove garlic
100 g/ 3-1/2 oz carrots
about 50 g/2 oz celeriac
4 teaspoons cooking oil, e.g. sunflower or olive oil
250 g/ 9 oz minced beef
1 can (800 g/ 13/4 lb) peeled tomatoes
4 teaspoons tomato purée
1 teaspoon dried, chopped oregano
salt
freshly ground pepper
1–2 tablespoons red wine

Per serving:
P: 15 g, F: 14 g, C: 8 g, kJ: 933, kcal: 222

1. Peel the onion and garlic. Peel the carrots and cut off the green leaves and the tips. Peel the celeriac and remove the bad parts. Wash the carrots and celeriac and leave to drain. Finely chop up all the vegetables.

2. Heat the oil in a pan. Add all the vegetables and fry over medium heat. Next add the minced beef and continue frying while stirring, using a fork to squash any lumps of meat that might form.

3. Chop up the tinned tomatoes and add to meat and vegetables together with the juice and the tomato purée. Season with oregano, salt and pepper. Bring the sauce to the boil and simmer gently uncovered over low heat.

4. Add the red wine and adjust the seasoning with salt and pepper.

Uses: A Bolognese sauce is delicious served with pasta such as spaghetti or macaroni, potato dumplings or bread dumplings.

Tip: Sprinkle with 1 tablespoon chopped basil and grated Parmesan or mature
Gouda cheese just before serving.
If children are going to eat the Bolognese sauce you can easily leave out the red wine.

Fried duck

Classic
Preparation time: 2 1⁄2–2 3⁄4 hours

1 oven-ready duck, 2–21⁄2 kg/41⁄2–51⁄2 lb
salt freshly ground pepper
about 850 ml/30 fl oz (4 cups) water

For the sauce:
1 teaspoon plain (allpurpose) flour
50 ml/11⁄2 fl oz (3 tablespoons) cold water

In addition:
kitchen string

Per serving:
P: 82 g, F: 53 g, C: 2 g, kJ: 3388, kcal: 805

1. Preheat the oven top and bottom. Rinse the duck inside and out under cold running water, then pat dry. Remove the fat from the cavity if necessary and rub the inside and outside of the duck with salt and pepper.

2. Tie together the two legs and the two wings. Pour 50 ml/11⁄2 fl oz (3 tablespoons) water into a roasting tin. Put the duck in it breast down and uncovered put on a shelf in the oven.

Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),
Cooking time: 21⁄4–21⁄2 hours.

3. Meanwhile rinse the stomach, heart and neck and place in a pan filled with 750 ml/11⁄4 pints (31⁄2 cups) water. Add 1 teaspoon salt, bring to the boil, cover and cook for about 30 minutes over low heat. Then pour through a sieve and reserve the cooking liquid.

4. During the roasting time prick the duck under the wings and legs several times so that the fat runs out. After roasting for 30 minutes remove the accumulated fat from the roasting tin; repeat at intervals several times. When the cooking deposits begin to brown add a little of the stock. Replace the evaporated liquid with stock. After about 60 minutes of roasting, turn over the duck.

5. Stir 1⁄2 teaspoon salt into 100 ml/31⁄2 fl oz (1⁄2 cup) water. About 10 minutes before the end of the roasting time, pour over the duck and increase the temperature by about 20 °C/70 °F so that the skin becomes crisp.

6. Remove the cooked duck from the roasting tin, cover and leave to rest fo 5—10 minutes.

7. Loosen the cooking deposits with some hot water, pour through a sieve, remove the fat, make up the quantity to 375 ml/12 fl oz (11⁄2 cups) with water, put in a pan and bring back to the boil. Mix the flour with some cold water and stir it into the cooking liquid with a whisk, being careful to avoid making any lumps. Bring the sauce to the boil and cook gently uncovered over low heat for about 5 minutes, stirring occasionally. Season the sauce to taste with salt and pepper.

8. Carve the duck into pieces, arrange on a preheated dish and serve with the sauce.

Accompaniment: Potato dumplings and red cabbage.

Half-and-half potato dumplings

Classic (about 12 dumplings)
Preparation time: about 75 minutes, excluding cooling time

1.25 g/23⁄4 lb firm cooking potatoes
1 medium egg
65 g/2 oz (5 tablespoons) plain (all-purpose) flour
1 teaspoon salt
salted water – 1 litre/13⁄4 pints (41⁄2 cups) water with 1 teaspoon salt

Per serving:
P: 9 g, F: 2 g, C: 51 g, kJ: 1116, kcal: 266

1. Wash 750 g/11⁄2 lb of the potatoes thoroughly and bring to the boil in a saucepan of water. Cover and cook for about 20–25 minutes. Drain the potatoes, rinse with cold water and peel. Then immediately push them through a potato ricer or mash with a potato masher. Leave to cool down, cover and refrigerate until the following day.

2. Wash the rest of the potatoes, peel, rinse and grate into a bowl of cold water. Put in a sieve to drain and press in a tea towel to squeeze out all the water. Add to the cooked potato. Add the egg, flour and salt, and knead until the mixture forms a smooth consistency.

3. Shape 12 dumplings using your hands lightly coated with flour. Fill a large saucepan with enough water for the dumplings to be able to "swim" in the liquid. Add salt and bring to the boil. Put the dumplings in the boiling salted water, bring back to the boil and poach uncovered over low heat for about 20 minutes (the water should only move very slightly). When the dumplings are cooked, remove from the water with a skimming ladle and drain well.

Tip: Serve the potato dumplings with meat dishes accompanied by a sauce, e.g. roast pork or beef roulade.

Pichelsteiner (meat and vegetable soup)

Classic
Preparation time
:
about 70 minutes

500 g\18 oz mixed meat from shoulder or neck (lamb, pork, beef)
2 onions
30 g\1 oz (2 tablespoons) clarified butter or margarine or 2 tablespoons cooking oil, e.g. sunflower oil
salt
dried marjoram
dried lovage
freshly ground pepper
500 ml\17 fl oz (21/4 cups) vegetable stock
250 g\9 oz carrots
375 g\13 oz firm potatoes
350 g\12 oz leeks
300 g\10 oz cabbage
2 tablespoons chopped parsley

Per serving:
P: 30 g, F: 17 g, C: 19 g, kJ: 1469, kcal: 351

1. Rinse the meat under cold running water, pat dry and cut into cubes of 2 cm\3/4 in. Peel the onions, cut in half if necessary and slice.

2. Heat the clarified butter, margarine or oil in a pan. Add the cubed meat and brown lightly, stirring continuously. Shortly before the meat has browned sufficiently, add the sliced onions and fry briefly.

3. Season the meat with salt, marjoram, lovage and pepper. Add the vegetable stock, bring to the boil, cover and cook over medium heat for about 40 minutes.

4. Meanwhile, peel the carrots and cut off the green leaves and tips. Wash the carrots and leave to drain. Wash the potatoes, peel and rinse. Cut both the carrots and potatoes into cubes. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half, wash thoroughly, leave to drain and cut into slices. Remove the dried outer leaves of the white cabbage, cut into quarters, rinse, leave to drain, cut off the base and cut into thin strips.

5. When the meat is done, add the prepared vegetables and potatoes. Bring to the boil, season with salt and pepper, cover and cook for a further 20 minutes.

6. Season with the various herbs and sprinkle with parsley before serving.

Tip: This soup is suitable for freezing.

Saturday, March 28, 2015

orange-dijon chicken






A snappy Dijon-style mustard glaze tops off these juicy chicken breasts. Serve them for dinner with brown rice or multigrain pasta.

Servings: 4
Prep Time: 10 mins

ingredients
1/2  teaspoon salt
1/8  teaspoon ground black pepper
1   recipe Orange-Dijon Glaze (see recipe below)
Coarsely ground black pepper
Shredded orange peel (optional)
Fresh herb sprigs (optional)
4   skinless, boneless chicken breast halves
1/2  cup olive oil
3   cloves garlic, minced
Orange-Dijon Glaze
1/4  cup frozen orange juice concentrate, thawed
2 - 4   tablespoons Dijon-style mustard
2   tablespoons water
1   tablespoon balsamic vinegar (optional)
1   tablespoon olive oil
1   teaspoon snipped fresh basil
1   teaspoon snipped fresh mint
1/2  teaspoon snipped fresh rosemary

directions
1. Place the chicken in a heavy plastic bag set into a large bowl.
2. In a small bowl, stir together olive oil, garlic, salt, and ground black pepper. Pour over the chicken breast halves in the heavy plastic bag. Close the bag and turn chicken breast halves to coat well. Marinate in the refrigerator for at least 4 hours or up to 8 hours, turning the bag occasionally.
3. Drain chicken; discard marinade. To broil, place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is no longer pink, turning chicken over after half of the broiling time. (Or, to grill*, place chicken on the rack of an uncovered grill, boned sides up, directly over medium** coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink, rearranging the chicken breasts once on each side to produce diamond markings and turning chicken over after half of the grilling time.)
4. Transfer chicken to 4 warm serving plates and cut into slices, if you like. Spoon Orange-Dijon Glaze on top and sprinkle with some coarsely ground pepper. Garnish with the orange peel and, if you like, the fresh herb sprigs. Makes 4 servings.

Orange-Dijon Glaze
1. In a small saucepan, stir together thawed frozen orange juice concentrate, Dijon-style mustard, water, balsamic vinegar (if you like), olive oil, basil, mint, and rosemary. Heat until glaze is warmed through. Makes 3/4 cup.

Note
* Because of oil in the marinade, watch grill for flare-ups during cooking.

Note
** To test for medium heat, you should be able to hold your hand over the heat at the height of the food for 4 seconds before you have to pull away.

nutrition information
Per Serving: cal. (kcal) 272, Fat, total (g) 14, chol. (mg) 66, sat. fat (g) 2, carb. (g) 8, pro. (g) 27, vit. A (RE) 21, vit. C (mg) 26, sodium (mg) 199, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Recipe from Midwest Living

Lentil soup with smoked sausage

Easy
Preparation time: about 60 minutes

1 bunch soup vegetables
250 g\9 oz dried lentils
375 g\13 oz firm potatoes
2 onions
2 tablespoons cooking oil, e.g. sunflower oil
1.5 litres\23/4 pints (7 cups) vegetable stock
4 smoked sausages (chorizo), each about 90 g/3 oz
wine vinegar
salt
freshly ground pepper
some sugar
2 tablespoons chopped parsley

Per serving:
P: 34 g, F: 31 g, C: 42 g, kJ: 2444, kcal: 584

1. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Finely dice the celeriac, carrots and leeks.
2. Put the lentils in a sieve and rinse under cold water. Wash the potatoes, peel and rinse them and then cut into pieces. Peel the onions, cut in half and slice.
3. Heat the oil in a pan, add the prepared potatoes and vegetables and brown lightly. Add the vegetable stock and lentils, bring to the boil, cover and cook over medium heat for about 15 minutes.
4. Add the smoked sausages and cook for a further 10 minutes.
5. Season the soup with vinegar, salt, pepper and sugar. Sprinkle with parsley before serving.

Tip: If desired, add a bay leaf which is then removed before serving.

Variation 1: You can save time by using bottled or canned lentils. In this case, put the prepared potatoes in 750 ml\11/4 pints (31/2 cups) of vegetable stock, cover and cook over medium heat for about 10 minutes. Then add the smoked sausages, cover again and cook for a further 5 minutes. Finally, add the can of lentils and the soup vegetables (800 g/13/4 lb) and cook for a further 5 minutes. Season with salt, pepper, vinegar and sugar.

Variation 2: To make a vegetarian lentil soup, increase the amount of potatoes to 500–600 g/18 oz–11/4 lb, leave out the smoked sausages and sprinkle with grated Parmesan just before serving