German Cooking Today

by Unknown

  1 bread knife

  1–2 kitchen knives

  1 potato peeler

  1 butcher’s knife

  1 garlic press

  1 pair of kitchen scissors

  1 chopping knife (for herbs)

  1 large and 1 small cooking pot

  1 roasting pan

  1 saucepan with handle

  1 set of bowls

  1 gratin dish

  1 small and 1 large frying-pan (could be non-stick)

  1 kitchen timer

  1 measuring jug

  1 electric hand-held mixer with whisk, kneading hook and blender attachments

  1–2 chopping boards

  1 set of scales for weighing food

  1 wire rack

  1 potato or spätzle ricer

  1 multi-purpose vegetable and fruit grater

  1 colander, 1 sieve and 1 tea strainer

  1 set of salad servers

  1 salad spin-drier

  1 spatula for turning food in a frying pan

  1 ladle

  1 wooden spoon

  1 sauce spoon

  1 skimming ladle

  1 whisk

  1 baking brush

  1 can opener

  1 bottle opener

  1 lemon squeezer

  1 peppermill

  1 salt shaker

  Cooking terms

  Adding liquid

  Adding liquid to a roux, sauce juices, fried meat or caramel while stirring.

  Barding

  Wrapping lean meat or poultry with slices of bacon or placing them on top to prevent the meat from drying out.

  Beating, whisking

  Working air into food (e.g. whipping cream or egg white).

  Blanching

  Parboiling food briefly in boiling water. Then cool down quickly in iced water.

  Boning

  Removing the bones from game, meat and poultry.

  Caramelising

  Covering food with sugar that is then cooked to turn it into caramel (pale brown); used, for instance, with carrots, potatoes and chestnuts.

  Carving

  Cutting raw or cooked food into slices or pieces.

  Clarifying

  Removing particles that make a liquid cloudy by adding beaten egg white. This is cooked in the liquid, then removed with a skimming ladle. The egg white traps the particles.

  Coagulating

  Thickening an egg-based mixture (e.g., royale) in a bain-marie, in hot air (in the oven) or in a frying-pan (scrambled eggs).

  Coating in flour

  Coating food that has been thoroughly dried (e.g. liver or escalopes) in flour before frying.

  Coating with beaten egg and flour

  Coating seasoned food with flour and beaten egg before frying or deep-frying so that the food becomes crispy on the outside but remains juicy on the inside.

  Cutting out

  Cutting out small balls from dough or other mixture using moistened spoons, in order to shape them.

  Deep-frying

  Frying meat, fish, fruit and vegetables, usually coated in breadcrumbs or wrapped in pastry but also on its own, in a large amount of fat until cooked.

  Degreasing

  Skimming the fat off the surface of a sauce or stock using a spoon.

  Dressing

  Giving the right shape to food before cooking (e.g. poultry or rolled roasts), using kitchen string, skewers or cocktail sticks.

  Evaporating

  Removal of steam from cooked food (e.g. potatoes).

  Filleting

  Removing the skin, head and bones from raw meat and fish and cutting into pieces. Removing the membranes surrounding the segments of citrus fruit.

  Flambéing

  Pouring a small amount of alcohol, usually warmed, over food and lighting it.

  Folding in

  Mixing a whisked ingredient with other ingredients in order to distribute it evenly in a mixture by gently lifting one over the other with a spatula.

  Hanging

  Meat or game must be hung for a certain time in a cool place before being consumed so that the meat becomes tender.

  Making a roux

  Stirring a flour and liquid mixture over continuous heat until the mixture becomes detached from the pan.

  Marinating

  Soaking meat in a marinade that (unlike pickling or preserving) is used as a base for the sauce. Meat is often marinated in an oil mixture before grilling.

  Peeling

  Removing the skin of vegetables and fruit (e.g. potatoes, cucumbers, bananas, onions).

  Pickling

  Preserving meat or game in a vinegar or wine mixture or in buttermilk with herbs and spices.

  Plunging in cold water

  Placing hot food (e.g. eggs or rice) briefly in cold water. The eggs will be easier to peel and the rice will not be sticky.

  Poaching

  Cooking food slowly by simmering without ever allowing the liquid to boil (e.g. eggs in vinegar water).

  Preserving in brine

  Preserving in salted water (e.g. herrings).

  Reducing

  Reducing stock, soups and sauces in a wide saucepan without the lid until the desired amount of liquid has evaporated and the liquid has become concentrated and creamy.

  Rendering/sweating

  Heating up small pieces of fatty food so that the fat emerges (e.g., bacon).

  Sautéing

  Frying pieces of meat, poultry or fish in a frying-pan or saucepan in plenty of fat.

  Skimming

  Removing the foam after a liquid has come to the boil using a skimming ladle (for instance, with stock and fruit)

  Straining

  Rubbing or pressing soft raw or cooked food through a sieve.

  Thickening over bain-marie

  Adding liquid to a roux, sauce juices, fried meat or caramel while stirring. Slowly whisking the ingredients for sauces and custards in a bowl placed in a bain-marie to thicken the mixture.

  Thickening with butter

  Stirring butter into liquid that is no longer boiling.

  Thickening with cream or egg yolk

  Adding cream and/or egg yolk to thicken liquids such as milk, sauces, meat stock and spicy soups. Do not boil afterwards.

  Thickening with flour etc.

  Thickening liquids by adding a thickening agent such as flour, cornflour (cornstarch), arrowroot or gravy thickener.

  Trimming

  Removing the skin, fat and sinews from fish or meat and trimming as required.

  ALPHABETICAL INDEX

  A

  Apple snow

  B

  Baked apples

  Baked potato halves with curd cheese

  Basic brown sauce

  Basic white sauce

  Bavarian pudding

  Bean sprout and avocado salad

  Beef olives

  Beef stock

  Boiled beef

  Boiled eggs

  Boiled potato dumplings

  Boiled potatoes

  Bolognese sauce

  Braised beef

  Braised pork

  Breadcrumb dumplings

  Breast of duck with orange sauce

  Brown beef stock

  Brussels sprouts

  Béchamel sauce

  C

  Cabbage beef olives

  Caprese fish

  Carrot and apple salad

  Carrots

  Celeriac escalopes

  Celery with dips

  Ceps

  Cereal and vegetable gratin

  Cheese and leek soup

  Cheese courgettes

  Cheese sauce

  Chicken breast with mozzarella

  Chicken fricassée

  Chicken legs

  Chicken stock

  Chicory in ham

  Chicory salad

  Chinese cabbage with fromage frais

  Chocolate mousse

  Colourful meat risotto

  Cooked egg
garnish

  Cooked peppers

  Cordon bleu

  Cream of asparagus soup

  Cream of trout soup

  Cream of vegetable soup (basic recipe)

  Croutons

  Curd cheese pancakes

  Curd cheese with fruit

  Cured rib of pork, Kassel style

  D

  Duck legs with pointed cabbage

  E

  Egg fricassée

  Egg salad with leeks

  Eggs with mustard sauce

  F

  Fine fish soup

  Fish brochettes on a bed of rocket and tomato salad

  Fish stock

  Frankfurt green sauce

  French onion soup

  French toast

  Fried duck

  Fried fish fillet

  Fried potatoes

  Frothy wine sauce

  Fruit juice jelly with fruit

  Fruit salad

  Fruit soup (basic recipe)

  G

  Goulash

  Goulash soup

  Green bean salad

  Green beans

  Grilled chicken

  Grilled lamb cutlets

  H

  Half-and-half potato dumplings

  Haunch of venison

  Herring fillets, home-made style

  Hollandaise

  Hunter’s cabbage

  I

  Iceberg salad with two sauces

  K

  Kaiserschmarrn (pancakes Austrian style)

  Kastenpickert (yeast potato bread)

  Knuckle of pork

  Knuckle of pork with sauerkraut

  Kohlrabi

  Königsberger meatballs

  L

  Lamb’s lettuce

  Leg of lamb

  Lemon pudding

  Lentil soup with smoked sausage

  Light poultry stock

  Liver with onions

  M

  Marinated salmo

  Maultaschen (stuffed Swabian pockets)

  Mayonnaise

  Meatballs

  Milk soup with floating islands

  Minestrone

  Mixed green salad

  Mixed vegetables with sesame seeds

  Mushroom in cream sauce

  Mushroom sauce

  Mushroom soup

  Mussels cooked in wine

  O

  Old German potato soup

  Omelette with mushroom filling

  P

  Pancake gratin

  Pancakes

  Parsnip and carrot medley

  Pea soup

  Pear compote

  Petit pois

  Pheasant with sauerkraut and wine

  Pichelsteiner (meat and vegetable soup)

  Plaice with bacon

  Pommes duchesse

  Pork chops coated in breadcrumbs

  Pork escalopes

  Pork fillet toast with cheese

  Pork sausage and cheese salad

  Potato bake

  Potato chips (French fries)

  Potato gratin

  Potato pancakes

  Potato purée

  Potato salad with mayonnaise

  Potatoes baked in foil

  Potatoes boiled in their skins

  R

  Rabbit in olive sauce

  Raspberry sorbet

  Raw potato dumplings

  Red cabbage

  Red fruit pudding

  Red lentils with peppers

  Rice and vegetable gratin

  Rice salad

  Rissoles (meatballs)

  Roasted vegetables

  Rocket with Parmesan

  Rolled fish fillets on a bed of leeks

  Rosefish casserole with shrimps

  Rösti

  S

  Saddle of venison, Baden style

  Salmon trout with leaf spinach

  Saltimbocca alla romana

  Sauerbraten (braised beef marinated in vinegar and herbs)

  Sauerkraut

  Savoy cabbage

  Savoy cabbage soup

  Saxony onion stew

  Scampi brochettes

  Schupfnudeln (potato noodles)

  Semolina dumplings

  Semolina pudding

  Shallots in red wine

  Smoked fish mousse

  Soup with green beans

  Spiced fruity cheese snacks

  Spinach and sheep’s cheese lasagne

  Spätzle

  Steamed fish

  Stuffed baguette sandwiches

  Stuffed eggs

  Stuffed goose

  Stuffed mushrooms

  Stuffed onions

  Stuffed peppers

  Swiss rice

  T

  Thick vegetable soup

  Thuringian vegetable soup

  Tiramisu

  Tomato and onion salad

  Tomato sauce

  Tomato soup

  Tomatoes with mozzarella

  Truite à la meunière

  Turkey thigh with vegetables

  U

  Unleavened bread pizza

  Unripe spelt grain soup

  Unripe spelt grain soup with crème fraîche

  V

  Vanilla blancmange

  Vanilla ice cream

  Vanilla sauce

  Vegetable noodle soup

  Vegetable stock

  Venison ragout

  W

  Warm potato salad

  Welfenspeise (Vanilla sabayon)

  Y

  Yeast dumplings

  Z

  Züricher Geschnetzeltes (thin strips of meat cooked in sauce)

  IMPRINT

  Note: If you have any suggestions, proposals or questions concerning our books,

  please write to us:

  Dr. Oetker Verlag KG, Am Bach 11, 33602 Bielefeld

  or: info@oetker-verlag.de

  Copyright: © 2006 by Dr. Oetker Verlag KG, Bielefeld

  Editing: Sabine Lüning, Carola Reich

  Translation: Rosetta Translations, London

  Recipe development and consultancy: Dr. Oetker Versuchsküche, Bielefeld

  Annette Elges, Bielefeld

  Anke Rabeler, Berlin

  Nutritional calculator: NutriService GbR, Hennef

  Cover photograph: Thomas Diercks, Hamburg

  Graphic concept:

  Design:

  Cover design: Björn Carstensen, Hamburg

  kontur: design, Bielefeld

  kontur: design, Bielefeld

  E-book conversion: Mohn media Mohndruck GmbH, Gütersloh

  The authors have produced this book to the best of their knowledge and belief. All the recipes, tips and advice have been carefully selected and tested. The publishers, employees and authors accept no liability for any loss, damage or injury to people, objects or property that may occur.

  Reprinting, including extracts, is only permitted with the express written permission of the publisher and including indication of the source.

  ISBN 978-3-7670-1202-8

  Table of Contents

  Title

  Foreword

  Contents

  General

  Soups

  Chicken stock

  Goulash soup

  Fine fish soup

  French onion soup

  Cream of trout soup

  Pea soup

  Cream of asparagus soup

  Fish stock

  Beef stock

  Thuringian vegetable soup

  Vegetable stock

  Cheese and leek soup

  Vegetable noodle soup

  Cooked egg garnish

  Meatballs

  Semolina dumplings

  Croutons

  Cream of vegetable soup (basic recipe)

  Unripe spelt grain soup

  Mushroom soup

  Tomato soup

  Fruit soup (basic recipe)

  Milk soup with floating islands


  Thick vegetable soup

  Savoy cabbage soup

  Minestrone

  Old German potato soup

  Lentil soup with smoked sausage

  Pichelsteiner (meat and vegetable soup)

  Soup with green beans

  Unripe spelt grain soup with crème fraîche

  Meat

  Boiled beef

  Beef olives

  Goulash

  Sauerbraten (braised beef marinated in vinegar and herbs)

  Braised beef

  Braised pork

  Saxony onion stew

  Cordon bleu

  Züricher Geschnetzeltes (thin strips of meat cooked in sauce)

  Saltimbocca alla romana

  Pork chops coated in breadcrumbs

  Pork escalopes

  Cured rib of pork, Kassel style

  Knuckle of pork with sauerkraut

  Liver with onions

  Königsberger meatballs

  Knuckle of pork

  Rissoles (meatballs)

  Rabbit in olive sauce

  Grilled lamb cutlets

  Leg of lamb

  Poultry

  Chicken fricassée

  Stuffed goose

  Grilled chicken

  Chicken breast with mozzarella

  Chicken legs

  Turkey thigh with vegetables

  Fried duck

  Duck legs with pointed cabbage

  Breast of duck with orange sauce

  Game

  Saddle of venison, Baden style

  Haunch of venison

  Venison ragout

  Pheasant with sauerkraut and wine

  Fish

  Fried fish fillet

  Steamed fish

  Fish brochettes on a bed of rocket and tomato salad