HOW TO MAKE SPARGEL (RECIPE)

Spargel is another kind of dish made of asparagus combine with sauce and garnished with some vegetables. But I have tried many recipes of Spargel without having vegetables except the main ingredients  the asparagus. This dish is very common in the countries with German minorities. Basically, the whole Europe I think knows about this dish. This recipe I am going to share with you is just a simple version of it so the ingredients can be easily find in almost all of the supermarkets and groceries near you. I would like to encourage you to experiment on it because this dish has a lot of possibilities on it especially when you are dealing with the sauce. Here is the simple recipe:

 
   image source: wikipedia.org

 HOW TO MAKE SPARGEL (RECIPE)

Ingredients:
1/4 cup butter
32 ounce asparagus (trimmed)
a pinch of lemon zest
2 tsp lemon extract
1/2 tsp kosher salt
a pinch of white pepper

for the sauce
4 tablespoon butter
4 eggs (yolks separated)
8 tablespoon heavy cream
2 tsp lemon extract
1/4 tsp sugar
1/2 tsp Dijon mustard

Cooking Preparation and Procedure:
1. In a pan, melt butter, add asparagus, white pepper, lemon zest and salt. Saute until cooked but not so tender.
2. Place in a serving plate and add the lemon extract.
3. In a saucepan, melt butter for the sauce. Transfer in a mixing bowl. Add yolks and whisk until combined perfectly.
4. Add heavy cream, sugar and lemon extract into the mixture bowl and stir. Put back into the sauce pan and heat over low heat while stirring slightly thick.
5. Remove from and heat and add the mustard. Stir perfectly.
6. Pour sauce on the asparagus and serve.

HOW TO MAKE SPARGEL (RECIPE)

HOW TO MAKE EAST FRISIAN TEA (RECIPE)

Like many countries in the world, having a tea in the afternoon is part of the East Frisian culture. They never miss this part of the day without having a tea. But tea bag would not do because it is not complete without Kluntjes, and instead of having their tea in a porcelain cups, they would rather have it in a transparent glass cup like seeing the tea through the glass would make the taste improve. It is a common sight for the Germans seeing fellow aryans having a conversation while having tea at the same time because they believe that tea can give excitement whatever the topic of their conversation is. Just like me, I would love to have a coffee whenever I have a visitor so the first thing I would offer is coffee or tea. Here is the recipe:

 
      image source: wikipedia.org

HOW TO MAKE EAST FRISIAN TEA (RECIPE)

Ingredients:
half a liter of hot water
2 tablespoon loose Assam tea leaves
2 pieces of Kluntjes (rock sugar)
coffee/tea creamer (not the powdered ones)

Preparation and Procedure:
1. In a tea pot, put the tea leaves. Then add hot water. Let th e leaves to steep for 4 minutes.
2. Put Kluntjes one piece per transparent cup.
3. Through a strainer, pour tea into the cups.
4. Gently put a teaspoon of creamer into the tea but do not stir.
5. Not stirring will give you 3 different flavors: black and unsweetened tea at the top, creamy tea at the middle and sweet tea at the bottom.
6. One piece of Kluntjes can serve you 2 cups of tea so you can have another cup after the first one. Enjoy!

HOW TO MAKE EAST FRISIAN TEA (RECIPE)

HOW TO MAKE BARENJAGER (RECIPE)

Bärenjäger is a type of liqueur flavored with honey. This is actually a ladies' drink which you can enjoy the taste of iced tea combine with a 'spirit'. Many kinds of iced tea can be used in this recipe. Commonly used ingredients in making Bärenjäger are lemon wedge and freshly brewed tea. Of course the ready-made Bärenjäger honey liqueur is the most important ingredient in making this beverage. Making this drink is very simple, infact I think this is one of the easiest ones. If the sweetness of Bärenjäger is not enough for you, you can adjust the sweetness by adding some honey. Do not forget the lemon wedge because it has the quality that this beverage must have or else you would not experience the real Bärenjäger drink. Here is the recipe:


    image source: wikipedia.org

HOW TO MAKE BARENJAGER (RECIPE)

Ingredients:
1 glass Bärenjäger honey liqueur
2 glasses freshly brewed tea
lemon wedge
ice cubes

Preparation:
1. In a pitcher, put the ice cubes.
2. Pour in the Bärenjäger and brewed tea.
3. Garnish with lemon wedge.
4. Call and invite your friends to come and enjoy the party.

HOW TO MAKE BARENJAGER (RECIPE)

HOW TO COOK SCHAUFELE (RECIPE)

This is a meat shoulder dish that is roasted in very low heat for a long period to make sure the meat will be crispy yet tender. The ingredients are very common like pepper and salt but many recipes use other ingredients like caraway. Traditionally, Schäufele is served accompanied by a salad, dumplings or sauerkraut. Since this dish is German, we are going to use beer like many dishes made in Germany, but not too much. Some recipes use lebkuchen spices but in this tutorial, we are going to use ginger because there are many places where you can not find lebkuchen spices. Meat is the primary ingredient for this dish. We are going to use pork with bones but if you want, you can use lamb, beef or even goat's meat to replace the pork. Here is the recipe:


    image source: wikipedia.org

HOW TO COOK SCHAUFELE (RECIPE)

Ingredients for Schäufele:
1 pork shoulder
1 liter chicken broth
1 large onion (chopped)
3 cloves garlic (minced)
2 tablespoon ginger (grated)
1 teaspoon cumin (ground)
1 1/2 cup vegetables (anything good for making stew)
1 cup beer
salt
pepper

Preparation and Cooking Procedure for Schäufele:
1. Wash the meat with running water and dry with paper towels.
2. Do some slashes on the rind  to easily cook the inside of the meat.
3. Rub the meat with salt, cumin and pepper.
4. Put in a roasting pan with rind in upward position.
Arrange the vegetables around the meat and roast in the oven at 200 degrees C until browned or cooked. Remove from the oven
5. Add the broth just enough to cover 1 inch of the meat. Return the meat to the oven and roast for another 1 1/2 hour or more.
6. Keep on basting the meat with drippings occasionally.
7. After one hour of roasting, pour a cup of beer over the meat and put back into the oven to continue.
8. Transfer the meat into a platter. Transfer the drippings into the saucepan.
9. Cook the drippings in a frying pan until it becomes thick enough to be a sauce.
10. And serve with saurkraut as side dish.

HOW TO COOK SCHAUFELE (RECIPE)

HOW TO COOK BEETENBARTSCH (RECIPE)

Beetenbartsch is a kind of stew or soup which is traditional in Germany and Austria. This soup is a beetroot soup that is prepared with sour cream and beef. There are many versions of this dish. The Russian and Ukrainians have their own Beetenbartsch. Even the polkas do. This food can be prepared with bacon or if you are the vegetarian type eater of this dish, you can leave out the meat. Here is a simple recipe:


    image source: wikipedia.org

HOW TO COOK BEETENBARTSCH (RECIPE)

Ingredients:
half a kilo of beetroot (peeled)
750ml (or more) vegetable stock
1 medium size onion (chopped)
1/4 cup wheat flour
1 tbsp marjoram
1 tsp sugar
8 tablespoon sour cream
1 tbsp white vinegar
200grams bacon (diced)
cooking oil
salt

Preparation and Cooking Procedure:
1. In a pot, pour in stock, add onion, flour and marjoram. Bring to a boil and simmer for 15 minutes.
2. Add the beetroot and stir. Simmer until the beetroot is cooked
3. Add salt and vinegar.
4. In a pan, pour in oil. Stir-fry the bacon until browned.
5. Transfer the soup in a serving bowl. Add sour cream and serve with the bacon.

HOW TO COOK BEETENBARTSCH (RECIPE)