Tag Archives: autumn

Traditional German dishes…again

I know, this is the 3th solid German recipe in a row…am I boring you? I really hope I am not, because this time I share a traditional dish from the part of Germany I was born: Franconia. Keeping the best for last, I know :)

Franconia is a well known wine region of Germany, famous for it’s white wine ‘Silvaner’. During the months september and october you can buy the early, very sweet version of wine, called Federweißer. It is quite delicious, but you really have to be carefull not to drink too much because you hardly taste the alcohol in it. The traditional food that is served with this drink is onion tart. I guess I don’t have to tell you that the most delicious onion tart is made by my grandma. I tried so many times to duplicate her version, but I never equalled it. For some reason the dough was never as mouth-watering as hers. Finally I tried a dough out of the most traditional cookbook I own and found the missing ingredient. Any guesses?

Yes, it was butter (everything tastes better with butter, doesn’t it?). The topping of my tart is from another cookbook, because I like the flat, but creamy version of onion tart.

Onion tart

for the dough

375g wheat flour

1/2 teaspoon salt

20g fresh yeast

1 tablespoon sugar

250ml lukewarm milk

60g butter

topping

750g onions

2 tablespoons oil

40g flour

350ml milk

200g Edam cheese, grated

3 eggs

200g crème fraîche

salt, pepper, caraway

1. Dissolve the yeast in the milk. Mix the flour with the salt and sugar in a large bowl. Spread the butter in thick flakes over the flour. Pour the milk with yeast over it and knead the dough until smooth. Let the dough rise for about 45min until it has doubled the size.

2. Cut the onions in rings and roast them in the oil until they are golden brown.

3. Preheat the oven to 175°C/350°F. Cover a baking tray with baking paper and roll the dough out on it. Spread the onions on the dough and salt&pepper them. Strew some caraway over the onions (about 1 teaspoon).

4. Mix the milk with the flour and boil it up. Let it shimmer at low heat for 5min – don’t forget to stir it! If you produce glob (I am not able to avoid that…) you can puree it with a hand blender. Melt half of the Edam in the milk. Fold in the crème fraîche and taste to flavour with salt and pepper. Mix the eggs with the topping and spread it evenly over the onions. Strew the remaining cheese over the tart and bake it for 40min, until it has a golden brown colour.

I know, this is still not as good as my grandma’s tart, but it’s definitely the best I can do!

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Autumn vegetarian – my first cooking event!

Today I am a bit excited about my blog entry, because I want to contribute a recipe for the cooking event ‘Herbst vegetarisch‘ (Autumn vegetarian) which was initiated by Franzi of ‘Wo geht’s zum Gemüseregal‘. This event piqued my interest because I really like theme cooking and love the great amount of vegetables during fall.

I was thinking the whole week about autumn dishes and had hundrets a lot of recipes in mind. Then I tried to pick the vegetables which remind me most of autumn: pumpkin, onions, potatoes and chestnuts. I figured that I should cook a solid meal, which is a welcome change to the light summer dishes. Well, the most solid meal I can think of is a German stew. I found a recipe for an onion sauce a while ago and thought I could use the flavour for my dish:

Fall stew

150g onions

1 garlic glove

300g potatoes (waxy)

350g pumpkin (Hokkaido)

350g carrots

250g chestnuts (cooked)

1 tablespoon sunflower oil

100ml red wine

100ml vegetable stock

1/2 teaspoon caraway

1 tablespoon soy sauce

1 bay leaf

salt, pepper

1. Cut the onions into rings and roast them in the oil. Press the garlic into the pot and deglaze it with the red wine, soy sauce and vegetable stock. I used a Shiraz, but I guess it doesn’t really matter which one you use (at least if you aren’t an expert). Put the bay leaf and the caraway into the pot. Let it shimmer at low heat.

2. Clean the vegetables and cut them into palatable sizes. Pitch the potatoes into the pot and let them cook for 5 min. Then put the pumpkin, chestnuts and carrot pieces into it and let it shimmer at medium flame for about 15min with half-opened lid. I used cooked chestnuts in a vacuum package, but you can also use fresh ones. I guess you have to cook them before, because this would take longer.

3. When the vegetables are soft and the sauce is viscid you can flavour to taste with salt and pepper. Remember to remove the bay leave before you serve the stew!

I know the dish won’t win a prize for the look, even though I tried to make the best out of it with a bit of my beloved balsamico reduction :)


Comfort Pumpkin

When I wrote about last days of summer yesterday, I had no idea that fall would arrive so rashly.
In the morning I had to take care of several errands and got pretty wet. It was the kind of rain you decide not to use an umbrella -but soon your clothes get damp anyway! My body thanked me for this with a bladder infection (something I wouldn’t wish on my worst enemy!).

This is the reason for my dinner choice today-I really needed some comfort food to warm me up from the inside! And what is better for this undertaking as a spicy goulash? After looking through my all-time favourites I stumbled upon a pumpkin goulash on chefkoch (as you may already have guessed:one of my favourite cooking sites). Since I spend one year in Australia, pumpkin is my number one veggie. This dish is just the perfect choice for today! After adapting the recipe to the stock of my fridge you can see the result:

pumpkin goulash

~3 portions

1 tablespoon sunflower oil

1 large onion

1 garlic clove

50ml white balsamico

~400ml vegetable stock

3 tablespoons tomato paste

1 Hokkaido (about 1kg)

1 capsicum

1 teaspoon caraway

2 bay leaves

1 teaspoon hot paprika

125ml cream (or other dairy products

like cottage cheese, cream cheese or ricotta)

salt, pepper

1. Remove the cores from the pumpkin and cut it into palatable pieces. Do the same thing with the capsicum.

2. Cut the onion into small dices. For the garlic, I prefer to use a press. Heat the oil and roast the onion and garlic until it gets some colour. Deglaze them with the balsamico and half of the vegetable stock.

3. Mix the tomato paste, bay leaves and caraway into the vegetable stock. Then cook the pumpkin in it about 5min. During that, you may have to add more vegetable stock, make sure that the ground is always covered with enough liquid stock. But also try not to use too many, because you don’t want to have soup afterwards :)

4. Add the capsicum to the pot and cook it till the pumpkin is softly boiled.

5. Add the cream and season with the residual ingredients to taste.

Remember to remove the bay leaves before you serve the dish!

Bread is a traditional side for goulash, but I prefer potatoes.

As you can see I love to garnish my dishes with balsamico reduction. What is your opinion on that? Do you like the taste and look of balsamico reduction as well?