Date: Thu, 5 Aug 93 09:50:21 +0200
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Here are some German recipes from the Hessian area (Hessen being one of the federal states of Germany.). I found those dishes on some sheets that were used as separators when a copy shop returned my printing order for a science fiction fanzine I'm publishing. I think they shouldn't be ignored and cast away, so I translated them. But beware, I never tried one of them, as I do not like the German cuisine at all. (I'm a fan of Chinese, Italian and Indian cooking!) But as far as I noticed those recipes should be novelties on the net. Unfortunately they lacked the cooking temperatures, and sometimes exact measurements, so you have to rely on feeling and how other dishes similar to the ones mentioned are cooked. I hope that doesn't spoil your enthusiasm... %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
FRANZOESISCH SUPP / QUER DURCH DE GARTE ======================================= [These are no typing mistakes, it's just a German dialect!] (Roughly translated: French Soup / Through the Garden) Ingredients: ------------ 1.5 l beef broth or water 1 kohlrabi (turnip-cabbage), peeled and diced 4 carrots, peeled and diced 1/2 celery, peeled and diced 1 leek, diced 1/2 cauliflower 350g fresh, green beans (broken in pieces) 2 tomatos, skinned and diced 80g onions, diced 80g dried meat, diced 50g lard parsley, salt, freshly ground pepper Instructions: ------------- Melt lard in a large pan, add the dried meat and cook until the meat is glassy. Add diced onions and steam for a while. Add the prepared vegetables except the tomatos and pour 1.5 l beef broth or water over it. Boil at low heat. When everything is done, add the tomatoes, season with salt and pepper and garnish with parsley. You can add boiled meat that is cut in small pieces. In some areas the soup is served together with freshly made waffles. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
FRASS ===== [Note: this German expression is a rather rude one...] (Food) Ingredients: ------------ 1-1.5 kg white cabbage 2-3 french rolls 1/4 l milk 250g minced meat 2-3 large onions a little amount of bacon Instructions: ------------- Chop white cabbage coarsly, boil shortly in salt water and pour into a sieve. Cut the french rolls in small pieces and soak in milk. Mix thoroughly minced meat, cut bacon, finely minced onions, soaked rolls and cabbage. If necessary, add a bit of the water in which the cabbage was boiled. Put the mixture in a soufflee form, sprinkle some flour and butter flakes over it. Bake for 1 - 1.5 hours in the oven. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
GEROESTETE GRIESSSUPPE ====================== (Roasted Groats Soup) Ingredients: ------------ 3-4 tblsp groats (or semolina, or farina) 1 tblsp butter 1 1/2 l beef broth 1 egg salt, parsley Instructions: ------------- Roast the groats in the butter until they are of light yellowish colour. Pour the beef broth over the groats and leave for 15 minutes. Season with salt to taste, stir in the egg and garnish with minced parsley. Sometimes roasted, diced white bread is served with the soup. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
HESSISCHE BOUILLON ================== (Hessian Bouillon) Ingredients: ------------ 1 l beef broth 2 eggs 20g melted butter 2 tblsp flour salt, nutmeg, parsley to taste Mix thoroughly eggs, melted butter and flour. Then pour the mixture into the boiling broth. Season with salt and nutmeg, and garnish with parsley. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
HESSISCHE SCHMAND- ODER SPECKSAUCE ================================== [Note: Schmand is a local expression for sour cream.] (Hessian Sour Cream or Bacon Sauce) Ingredients: ------------ 150g smoked bacon 2 medium onions 3/8 l sour cream Instructions: ------------- Pour cream in a shallow pan. Dice bacon and onions, roast golden brown and pour over the cream. This is served with boiled potatoes with or without their skins. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
LUMPEN UND FLEEH ================ (Rags and Fleas) Ingredients: ------------ 1 head white cabbage pork or mutton without bones lots of cumin salt, pepper to taste Put the ingredients together in a pan and cook a hearty stew. The name of the dish comes from the fact that the cumin seeds jump like fleas in the pan when the stew is cooked. It is said that a local patriot from Kassel (where the dish originated) has mentioned the suspicion, that some Irish people brought it to Ireland and made it famous as Irish Stew. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
RIWWEL-SUPPE ============ [note: Riwwel is a dialect expression for Streusel, which are fine crumbs] (Streusel Soup) Ingredients: ------------ 1 l milk 100g flour 1-2 eggs salt Instructions: ------------- Knead eggs, flour and salt to crumbs. Put them in the boiling milk and cook for about 10 minutes. Season to taste. The soup is served with boiled potatoes in their skins. (Be sure to peel them before you eat them!) Riwwel-Suppe is a supper dish from the Odenwald. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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