L for Leipzig (Germany)

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Crockpot cabbage & bratwurst. Time (8-10 Hours)

Ingredients:

5 to 6 links bratwurst sausage

1 medium head cabbage, coarsely shredded

1 large onion

Creamy honey-mustard dressing:-

                1/3 cup of single cream

                2 tbsp of Dijon mustard

                2 tbsp of Wholegrain mustard

                1 tbsp honey

1/4 cup of Apple cider

2 teaspoons caraway seed

1 teaspoon celery seed

salt and pepper to taste

Method:

 Brown sausage and cut into bite-size pieces. Drain well. Combine with cabbage and onion in the Crock Pot. Add remaining ingredients; cover and cook on low for 8 to 10 hours. 

Serves 4.

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Herring and beetroot (Starter) Time (4-8 Hours)

Ingredients:

1 large Potato, peeled and quartered

2 large Carrots

3 large Herring Fillets

1 tbsp Freshly chopped Dill

1 Small Onion, finely chopped

2 large hard boiled Eggs, finely chopped

8 Cooked Beetroot

4 tbsp Mayonnaise-type Salad Dressing

Black Pepper

Dill To Garnish

Serve with Lemon Wedges and Rye bread or Brown Bread

Method:

Place the potatoes in a large saucepan, cover with water, bring to the boil then cook for 15-20 minutes until just tender.

Meanwhile, cook carrots in salted water for 15 minutes until just tender.

Drain the cooked potatoes and carrots and allow to cool.

Grate or finely chop the cooled potato, place in a layer on serving platter and press down gently.

Chop the herring fillets and place in a layer on top of the potatoes but slightly smaller to start building mountain 

Sprinkle with the chopped dill.

Continue building the mountain with a layer of onion, then eggs then grated carrots, in that order, pressing each layer down gently. 

Finally, grate the beetroots and use to cover the whole mountain to form a red coat.

Spoon the mayonnaise dressing over top, cover loosely and refrigerate for 4-8 hours. The mayonnaise will go pink.

To serve - Season with black pepper, garnish with dill and lemon wedges and serve with brown bread.

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German Potato Salad Time (40 mins)

Ingredients:

4 potatoes

4 slices bacon

1 tablespoon all-purpose flour

2 tablespoons white sugar

1/3 cup water

1/4 cup white wine vinegar

1/2 cup chopped green onions

salt and pepper to taste

Method:

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. 

Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. 

Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Herring and beetroot salad

Probably my favourite German beer. Reminds me of the time I lived in a Germany village called Weeze.

K for Kuwait



Carola, New Years Day



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Kuwaiti Lentil Soup

Ingredients 
2 cup split red Lentils washed
1 Onion; coarsely chopped
2 cloves garlic; crushed
5 cup water
1 tsp Oil
1 clove garlic minced
2 tsp cumin
2 Tsp tomato Puree
4 Tbsp pasata
5 cups of water
2 Vegetable stock cubes
2 medium potatoes diced
Juice of half a lemon
Salt and pepper

Directions  
To a Medium size pan add 5 cups water, diced onion, 2 crushed garlic cloves and 
lentils.
Bring to the boil and simmer until lentils are done and all the water has nearly 
dried up.
Blend the lentils until smooth.
In large pan heat oil and fry the garlic and cumin. 
Stir and add the tomato paste then the pasata
Add blended Lentils, 5 cups of water, stock cubes and potatoes
Bring to the boil and simmer gently for about 30 mins until soup consistency
Add lemon juice and season with salt and pepper


Serve with pita breads

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Murabyan

Ingredients
Prawn rice:
1 Tbsp Olive oil
1/2 large Onion, halved lengthwise and thinly sliced
2 cloves garlic, mashed with 1 tsp. ground coriander and 1 Tbsp. grated fresh ginger
1 tsp. ground coriander
500g small cooked shelled prawns
1/4 tsp. black pepper
2 tomatoes, halved and cut into thick slices
200ml Pasata
1 tsp. salt
2 cups water, approx.
1/2 cup grits, soaked in water
1.5 cups basmati rice 


Dry topping:
3 tbsp olive oil
2 medium onions, halved and thinly sliced
½ tsp. ground cardamom
½ tsp. ground black pepper
1 tsp. curry powder
1 tsp. ground turmeric
¼ tsp. ground cloves
1 bunch fresh coriander, chopped
Grated peel of one lime*
1 clove garlic, mashed with 1 tsp. ground coriander and 1/2 tps. black pepper
300g medium cooked shelled prawns 


Directions   
Heat oil over medium heat and add sliced onions and fry until golden. 
Stir in garlic/spice mixture and black pepper. 
Stir in small prawns, tomato slices, and cook for 10 minutes over medium heat.
Add water and salt and increase heat and bring to a boil. 
Add rice, stirring to mix evenly. 
Reduce heat and simmer stirring occasionally until all the water is absorbed.
Remove from heat. 
In another pan prepare the topping by frying the Onion in oil until golden. 
Add the spices, chopped coriander, grated lime peel, and garlic/spice mixture, 
stirring to mix well. 
Add medium prawns, and fry until cooked through (about three minutes).
Spoon prawn /rice mixture onto a platter or bowls, arrange prawn topping on top.


Serve with the Fresh salad and Pita breads

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Fresh salad


Ingredients   
2 hard boiled eggs, quartered
2 sweet red peppers, seeded and chopped fine
4 medium ripe tomatoes, chopped
¼ cucumber de-seeded and diced
2 small onions, sliced thin
1/2 cup black olives pitted and halved
6 anchovy fillets, chopped
1 tbs chopped fresh basil or coriander
3 tbs olive oil
1 tbs white wine vinegar
salt and pepper to taste


Directions   
Place all ingredients into a large salad bowl and toss gently.

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Happy New Year 2011