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GUTEN APPETIT

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             GUTEN APPETIT

 

The new cookbooks have finally arrived! If you would like to give  yourselves a little treat or are looking for a present, "Guten Appetit" might be just the right thing. It's a collection of favorite recipes, but also contains very traditional things from brownies to tuna casserole. It also tells you how to make "Sauerbraten" or "Kartoffelpuffer". There are German translations of ingredients and cooking terms to make your shopping here easier and it gives conversions and substitution tips. To order a copy, please use the contact form.

 

 

Here is a selection of recipes from our new cookbook!

KARTOFFELSALAT (German Potato Salad)
 
3 lbs small red potatoes (2" diameter), washed well
10 slices bacon, cut crosswise into 1/4" strips
1 lg onion, chopped
1/2 tsp sugar
2 T cider vinegar
3/4 c beef broth
2 T fresh parsley leaves, chopped
Extra chopped parsley for garnish
 
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
While potatoes are cooking, in a large heave skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.
Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes.
Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.
Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
Serve potato salad warm or at room temperature, garnished with parsley. 

 

 

BROWNIES

(since these will disappear instantly, it is wise to use double the ingredients in a 9x13 inch pan) 

2 squares unsweetened baking chocolate

1/2 cup butter

2 eggs

1 cup sugar

1 tsp. vanilla

1/2 cup flour

1/2 tsp salt

3/4 cups walnuts, chopped 

Preheat oven to 350°F (170°C). Melt chocolate and butter in a small saucepan over low heat; cool slightly. Beat eggs in a small bowl with electric mixer. Gradually beat in sugar until mixture is fluffy and thick. Gradually stir in chocolate mixture and vanilla. Fold in flour and salt until well blended. Stir in walnuts. Spread evenly in greased 8x8x2 inch pan. Bake for 30 minutes. 

 

 

 

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