TOP TEN TO TRY - GERMANY

Pasta with tomato sauce

Ingredients: 3-4 servings

1 pound noodles

1 bottle tomato ketchup

½ pound saussage

3 tablespoons oil

1 teaspoon flour

1teaspoon red pepper

salt sugar

1. Slice the saussage into small cubes and fry them in a small saucepan with oil


2. When brown take them out of the pan


3. Add some water to the oil and stir the flour in


4. Add ketchup and season to taste with salt and sugar


5. Boil the noodles in salted water


6. Serve them with the tomato sauce and the fried saussage cubes

Mashed potatoes, eggs and spinach

Ingredients: 3-4 servings

3 pounds potatoes

3-4 eggs

1 pound spinach

2 teaspoons butter

1 cup of milk

salt,pepper

1.Peel the potatoes and rinse with cold water

2 Cook them with salted water

3.When soft mash them with hot milk and butter

4.Place the frozen spinach in a pot, stir it until hot

5.Season with salt and pepper

6.Fry the eggs in a pan and salt them

7.Serve the potatoes with the spinach and an egg

White mice in the vegetable bed

ingridients:

100g  frozen peas

8 eggs

750 g potatoes 

4 carrots (about 400 g)

pepper and salt

4 radishes

8 straws chives

1 tablespoon butter

125 ml milk

1 thick slice swiss cheese

1 wooden chopstick

1 small plastic bag

preparation:

defrost peas

eggs:boil about 10 minutes,rinse with cold water and peel

peel potatoes

carrots:wash and cut into pieces

both boil in salted wa ter about 20 minutes at a low heat

radishes:clean and wash,cut out beautiful slices out of the middle

wash chives

cut small slits in each egg

put a slice in each slit radish as ear a straw chives as tail-make with ketchup eyes nose and mouth

drain potatoes and carrots

add milk and butter in the port

all liquidize

season with salt and pepper

carefully in addition give peas

cut the cheese into pieces

prepare of the porridge the "white mice"

dessert:

Ice cream with peas and chocolate sauce

Fish sticks with salad

ingridients:
half cucumber

one apple

one box of corn

3 carrots

vinegar, oil, salt, pepper, mustard

juice of a half lemon

a half bunch parsley

butter

one packet fischsticks

preparation:

1.wash cucumber,apple and carrots

  cut cucumber in parts,half the apple,remove the cores,cut in slices

2.rub the carrots, clean parsley, pluck in scrap, open bugs of corn, pour off the liquid

3.mix the salad dressing - one tablespoon vinegar, 2 tablespoons oil, salt, pepper, mustard

  stir everything with the whisk

  add the apple, cucumber, carrots and corn

4.melt the butter and roast the fishsticks

5.put all on a plate and give the lemon juice over the sticks

Asparagus soup

ingridients:

 500 g of green asparagus

1 medium floury potato

1 tablespoon oil

600 ml vegetables stock

salt, pepper

200 g whipped cream

1 bunch of herbs (such as chervil, parsley)

preparation:

1.wash asparagus and cut off woody ends, lower halves of asparagus into thin slices. Upper parts into pieces. Potato peel and chop.

2.heat one tablespoon oil,saute asparagus and potato pieces in it, pours in both. Season with salt and pepper and simmer for about 10 minutes,

pour in cream, simmer 10 mintes.

3.puree soup may taste with lemon juice, finally chop the herbs, pour.

Potatoes with curd

ingridients for 2 portions:

6 potatoes

250 g curd (5 % fat)

500 g curd (20 % fat)

1 and a half onions

5 tablespoons oil

milk

salt

chives or herbs

preperation:

 curd and about 4-6 tablespoons oil in a bowl.Chop onions, herbs and chives and mix.If curd is not creamy enough, mix it with milk and salt. Cook potatoes with salt in water. Peel potatoes and put it on a plate with the curd.

Soljanka

ingridients for 4-6 portions:
500 g Cookmeat
2 bundle soup-vegetable
3 large, chopped onions
2 teaspoons salt
10 leafs of laurel
2 tablespoons pimento
2 tablespoons mustard seed
500 g tomatopuree
400g sliced carrots
400 g chopped celery
400 g chopped peppers

preperation:
1. Cook the meat with pimento, leafs of laurel, mustard seed and salt for 50 min.
2. Reduce the meat to small pieces.
3. Slice the soupvegetable and the onions.
4. Add the sliced onions and vegetable and stir until combined.
5. Simmer gently for 30 min.
6. At last add the omatopuree, stir the Soljanka and cook for 10 min.
7. Serve gaenished with pickled cream or lemon and toast.



Mixed potato salad

ingridients for 5-6 portions:
500 g potatoes
1 cucumber or
3-4 pickled gherkins
3 hard boiled eggs
3-4 tomatoes
3 onions
1 bunch of radishes
1 bunch of dill
2 apples
1 pepper
1 salt
1 pinch of sugar
2 teaspoons of mustard
300 g sour cream or yoghurt

preperation:
1. Boil the potatoes for about 20-25 min-
2. Peel the potatoes when they're still warm and cut them in small pieces.
3. Cut the cucumber in pieces.
4. Then chop the eggs, the tomatoes, onions, radishes as well as the apples in small pieces.
5. Mix a sauce made of chopped dill, parsley, salt, pepper, sugar, mustard and sour cream or yoghurt.
6. Add the potatoes and the cucumber, mix all thoroughly and leave the salad to rest for about 2 hours.
7. Don't forget to garnish the salad nicely before you serve it.

The salad goes well with all kinds of meat and with fried fish.



"Lausitzer Kartoffelpuffer"

ingridients for 6-8 portions:
2 kg potatoes
2-4 eggs
2 teaspoons salt
40-60 g flour oil (the best is linseed)
butter
sugar
steewed fruit (apple puree)

preperation:
1. Wash, peel and grate the potatoes.
2. Mix the grated potatoes carefully with salt, eggs and flour.
3. Fry a little of the mix in a pan with hot oil.
4. Remove from pan and drain on absorbent paper.
5. Repeat the last step until all the mix is fried.
6. Spread he pan cakes with butter and sugar or serve them with stewed fruit.




The last recipe, "Cold Dog" coming soon.