image Wurstsalat
  • Recipe
image Maultaschen
  • Recipe
image Kartoffelsalat
  • Recipe
image Hefezopf
  • Recipe
image Käsekuchen
  • Recipe
<< Go back

Wurstsalat (salad made of strips of sausage) •

  • For 4 persons:
    500 g Lyon sausage
    150 g Emmental cheese
    6-7 Little pickles
    2 Schallots
    4-5 Summer radish
    1 Red veg capsicum
  • For the marinade:
    8 TBS White wine vinegar
    9 TBS Grape seed oil or walnut oil
    150 ml Vegetable stock
    3 TSP Dijon mustard
    1 TBS Marple sirup
    1,5 TBS Dill
    A little bit of salt
    A little bit of grounded black pepper

  • Preparation: Cut the sausage, the cheese and the pickles in small strips, the schallots in rings. Peel the capsicum and plane it into 3 mm thick stripes. Quarter all summer radish. Put everything now into a large bowl. Mix all the ingredients for the mariande in an extra pot, mix well. Pour the marinade into the large bowl to the other stuff and mingle well. Keep the salad covered on a cool place (ca. 14°C) for 1-2 hours. Than mingle again and decorate with chopped chives. Serve with a piece of farmhouse bread.
  • Maultaschen •

  • For 4 persons:
    Pasta dough (backery, supermarket or self-made)
    400 g Spinach
2 Medium-sized Schallots
    3 Medium-sized Garlic cloves
2 Slices toast
75 ml Cream
200 g Ground meat, veal
    200 g Sausage meat
    100 g Smoked meat
Every 15 g italian parsley, lovage and chopped chives
2 Eggs
    1 TBS Marjoram
    2 TBS Breadcrumbs
    2 TBS Butter oil
    1 Pinch Nutmeg
1 Pinch black pepper

  • Preparation: Clean the spinach. Dice the schallots and the garlic and sweat it with the spinach in butter oil. Season to taste with salt and pepper and chop in rough pieces. Dice the smoked meat and ground it. Dice the toast into small pieces and soak it in the warm cream. Then mingle the toast with all other ingredients. Season to taste with salt, pepper and nutmeg, than mingle very well. Brush the rolled pasta dough with egg yolk and cut in halfe. Put small piles filling with a spoon on one pasta dough half. Cover with the second dough half and press soft around the piles. With a ravioli roller cut cleave rectangles around the piles. Bring cattle bouillon to boil and put the Maultaschen in the boiling bouillon for ten minutes. Serve the Maultasche with the bouillon and decorate with chopped chives.
  • Schwäbischer Kartoffelsalat (swabian potato salad) •

  • For 2-3 persons:
    1 kg Waxy potatoes (Sieglinde, Cilena, Nicola, Selma...)
    1 Medium-sized white onion (about 200 g)
    1/2 TBS Dijon mustard
    230 ml Fresh vegetable stock or cattle bouillon
    4 TBS Salad oil (sunflower, peanut or corn oil)
    3,5 TBS High quality white wine vinegar
    1 TSP Salt and a pinch black pepper
    15 g Chopped chives
    1 TSP Butter

  • Preparation: The correct kind of potatoes is very essential! First, boil the peeled potatoes in salty water until there are done (test with a fork after 10 minutes). Than let the potatoes cool to room temperature and grate them into 2-4 mm thick slices. Dice the onions into small pieces and sauté in little dripping until onions are soft but not browned. Now mix the warm bouillon (or stock) with mustard and vinegar (free from lumps) and melt the butter in the warm mixture. Than add salt, pepper and the onions and pour everyting over the sliced potatoes. Mingle everything well (but carefully) and let rest for 30 minutes. Now add the oil, mingle well and let rest for minimum 2 hours. Decorate with chopped chives and serve. It's a side dish, mostly for meat, sausages or Maultaschen.
  • Swabian Hefezopf •

  • You need:
    500 g Wheat flour, Type 550
    1/2 Cube Backing yeast (about 18 g)
    80 g Sugar, 1 Pack Vanilla sugar
    80 g Butter
    250 ml Milk
    1 TSP Lemon peel (no synthetic flavor!!)
    1 Egg, 1 Egg yolk for brushing
    1 TSP Salt (7 g)
    100 g Raisins, 50 g Flaked almonds

  • Preparation: Bring all equipments and ingredients to room temperature. Prewarm the milk to 35-40°C, in 100 ml suspend the yeast. Mix with 1 TBS suggar and 1 TBS flour and let rest for 20 min at 30°C to make a sponge. In the meantime fit a kitchen machine with a dough hook and put in its mixing bowl the rest of the flour (sieved), and all other remaining ingredients (except the flaked almonds), mix. If everything is mixed, add the sponge. Now knead with the kitchen machine as fast as possible, as long as the dough blisters and separates itself from the mixing bowl (ca. 5-8 min). Now cover the dough with a moist dish towel and let it rest at a warm place (ca. 22 °C) for 3 hours. Then put it on a floury table and knead it well by hand. Now split the big chunk into three equal chunks. From evey little chunk form a 40 cm long strand. Combine every strand at one end and starting from this connection, make a plait. Put the plait on a baking tray and let it rest for 30 min at ca. 22 °C. Mix one egg yolk with a little bit of water and brush the plait with this mixture, than dredge with flaked almonds (and coarse sugar, if you like). Bake in a 180°C preheated oven (top-/ bottom heat) on the lowest rack for 20-30 min (until it is light brownish and ready).
  • Käsekuchen (german cheese cake, modified) •

  • Shortcrust base:
    150 g Butter (cold)
    120 g Powdered sugar
    1 Pack vanilla sugar
    2 Eggs
    250 g Wheat flour Type 405, sieved
    120 g Corn starch
    1 Pinch salt
    1 Pinch cinnamon (about 1/2 TSP)
  • Filling:
    750 g Curd (min. 20% fat)
    125 g Sour cream, 200 ml Cream
    50 g Corn starch
    200 g Sugar
    4 Eggs
    1 TSP Backing powder
    1/2 Pack vanilla blancmange powder
    2 TSP Lemon juice, 1 TSP lemon peel
    1 Vanilla pod
    70 g Raisins

  • Base: Stir one egg yolk, one whole egg, the suggar, salt, the butter, cinnamon and vanilla suggar until creamy. Than add the flour and the starch and make a nice dough from it. Make a ball and let this dough ball rest covered in clingwrap for 45 min in a fridge. Line a 28 cm springform pan with the dough so that you have a 3-4 mm thick dough layer. Penetrate the dough bottom with a fork at some places.
  • Filling: Separate eggs (yolk from the white). Scratch out the vanilla pod, dewater the curd. Combine every ingredient for the filling, except the egg white, and mix carefully for 10 minutes. Prewarm the oven for 160°C. Whisk the egg white stiff with a bit of salt (ca 1/4 TSP). Now carefully fold the beaten egg whites in the mixed filling and pour everything on the prepared shortcrust base (springform pane). In the prewarmed oven bake for 30 minutes (top-/ bottom heat) on the lowest rack at 160°C. Than put it out of the oven for 20 min, put it back into the oven and bake for additional 50-60 min until the cake is ready (test with a wooden shashlik rod).