Cream goulash

#recipe #RahmGulasch #pork #gulash

2500 g pork goulash
1000 g onions, sliced
1200 ml chicken stock
600 ml whipping cream
3 tbsp chilli salt (salt, brown sugar, chilli, pepper, allspice, mustard seeds, cloves)
bunch tarragon
Lemon zest

Bring to the boil, finish simmering in the oven at 130 C for 3 hours with the lid slightly open.

Caution: Cream curdles, just mix well and then thicken a little.

Season to taste with salt, pepper and lemon juice.

This gives a lot of sauce, maybe reduce the broth.

Orange vinaigrette #recipe

20 g white wine vinegar 80 g olive oil 100 g orange juice 1 teaspoon salt 2 teaspoons sugar 2 teaspoons Dijon mustard 2 teaspoons Tangerine jam

Spiced butter #recipe

1 red chilli 1 sprig rosemary 1 sprig thyme 2 teaspoons smoked paprika 2 teaspoons spice salts (salt, chilli, pepper, yellow mustard, cloves, allspice, juniper) 2 teaspoons Worcestershire sauce

I needed (read that as wanted) to make a lot of pancakes, I also wanted to use some buckwheat in the recipe

This is what I came up with after some research in my notes and the internet

350 g wheat flour (450) 150 g buckwheat flour 1 l of milk (3,5% fat) 8 medium eggs

The batter was rested for about 2 hours before baking

Worked and tested great

#Pancake #Recipe

Sauerbraten f/u

#recipe

In www.zahr.koeln/2022/12/1… I put the beef into the marinade.

Today took it out of the marinade and salted, peppered and browned the meat all around. The meat went with diced carrots, celeriac, leek, onion into a cast iron pot. Added Pumpernickel and Lebkuchen, 1 l of beef broth and enough of the marinade to mostly cover. Brought to a simmer. Now for 3 h in the oven at 120 C

The sauce will be done tomorrow.

So, Cristmas Lunch prep done. #Sauerbraten #recipe

2.5 kg of beef (leg) will marinate for a week in 1l of red wine, 0.5l of red wine vinegar, water so that the meat is covered.

spices: onions, coriander, pepper, allspice, paprika, juniper berries, mustard seeds, ginger, bay leaves, cloves, cinnamon, thyme, mace, carrot, leek, celeriac, parsley

Gänseschmalz - Goose fat

Poured into an ice cube bag yesterday, now going from fridge to freezer. This is about half the fat from a goose dinner for eight.

#Gänseschmalz #GooseFat #Recipe

Braised Savoy Cabbage

• Salsicca or Rhenish Coarse Sausage, 5 links, filling off
• Chopped onions, about 4
• Garlic, 1 bulb
• Goose fat, or butter, 1 tablespoon
• Stock, about 400 ml
• Savoy Cabbage, medium size, quartered and sliced into 1 cm strips
• Rosemary
• Thyme
• Pepper, ground from 1/2 tablespoon of pepper corns
• Chilli, dried, ground, 1
• Salt

Soften the chopped onion in the goose fat, add the sausage meat and break it up.

Add herbs, salt and spices.

When sausage meat is fried add the cabbage. When the cabbage starts to collapse add the stock and braise for 15 minutes.

Serve with substantial pasta.

#recipe #SavoyCabbage #Wirsing #Schawur

Sunday Dinner

Potatoes, 1 kg Carrots, 1 kg Onions, 2 Sausage, 5 (Grobe Bratwurst) Rosemary Thyme Salt Lemon, 1/2 TSp Pepper, 1 TSp Salt Olive Oil

180 C, 1 hour

#SundayDinner #recipe

Recipe frozen yoghurt

So, now we have a working recipe for frozen yoghurt.

We use 300 g of Greek or Turkish yoghurt and 200 g of cream. To that we add some vanilla extract and a fruit compote or juice or jelly and some sugar, of course.

#recipe