HOW TO MAKE KARTOFFELSALAT

How To Make Kartoffelsalat –this is just a potato salad, only a German version. But it has different taste and I like it. In Central Europe, this dish very common. I think this food originated in southern part of Germany and many restaurants all over the world including United States serve this dish. This salad is usually eaten combined with sausages or hotdogs or it can be served together with another sort of salad like vegetable or fish. This is very traditional typically in southern part of Germany and Ruhr Valley region. Many versions of Kartoffelsalat are made outside of Germany especially in Austria and Hungary. This salad is great to eat, warm or cold so it is not a seasonal dish because you can enjoy it during summer or even winter. Here is how to make kartoffelsalat:

Ingredients

2 lbs potatoes (unpeeled)

1 small size sweet onion (minced)

½ tsp yellow mustard

Salt ot taste

Ground black pepper to taste

1 cup of vegetable broth

2 tbsp white vinegar

2 tbsp olive oil

Cooking Procedure

1. In a pot, pour in water and salt enough to cover the potatoes.
2. Put the potatoes and simmer until the potatoes are cooked.
3. Remove the potatoes from water, let it cool and set aside.
4. Peel the potatoes and slice.
5. In a mixing bowl, combine potatoes with onions, mustard, pepper and salt.
6. In a pan, pour in the vegetable broth. Bring to a boil.
7. Pour in the potato mixture and stir perfectly.
8. Add vinegar and stir.
9. Remove from heat and let it rest for 10 minutes.
10. Add olive oil and stir.
11. Check the taste for saltness, add some according to your taste.
12. And serve.

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HOW TO MAKE AACHENER PRINTEN

How To Make Aachener Printen- this is a sort of cookie (others call it candy too.) This cookie is very German but I’m not so sure if this has originated in Germany because I have never been there before, not at all. One day, I was feeeling like I want to eat unfamiliar cookie(to me) so I looked up in the internet and I happed to find this very delicious thing the Germans always make every Cristmas. I decided to make myself a version of it. I combined sorts of ingredients that are usually present in almost every cookie I know to make and Ican say that the outcome is not bad at all, of course, since it was my first Aachener Printen to make. The only thing that could make you feel disappointed is that you should prepare the dough 5 days before baking it and that is a very long time to wait, lol! But it’s worth it because it helps the taste way better. Here is how to make Aachener Printen:

Ingredients

½ Kg of corn syrup

3 tbsp of water

½ cup ll-purpose flour

600 grams of flour

1 pinch of ground cloves

2 tsp ground coriander

2 tsp ground aniseed

2 tsp cinnamon

60 grams of candied orange peel

100 grams of sugar

150 grams of rock candy

10 grams of potash (or baking soda)

1 tbsp Rum

Baking Procedure

1. Combine the syrup and water in a saucepan and place over medium heat. Stir until the syrup is almost boiling. Remove from heat and set aside. Get a cup of it for use after baking the dough.
2. In a bowl, combine potash and rum, stir together until the potash dissolves completely.
3. Grind the rock candy into coarse particles and add to the potash mixture.
4. Combine all the ingredients in the bowl, stir and knead well until the dough is being formed.
5. Cover the bowl and put it in a cool and dry place, let it rest for 5 days.
6. After days of waiting, grease the baking sheets.
7. Preheat oven to 350 F or a bit higher, but be care not to set it too hot.
8. On a dough board, scatter some flour slightly and evenly.
9. On the dough board, flatten the dough into ¼ inch thick. Make sure every side of the dough is slightly covered with four before cutting it.
10. Cut the dough into desired sizes, I did mine with 1x2 inches size.
11. Put the cut dough in the baking sheets with a distance of 2 inches between every dough.
12. Bake for 15 minutes. When done, just let the cookies rest on the sheet and cool it down.
13. Glaze the cookeis with syrup mixture and let it dry.
14. Serve or store it in a cool and dry place.

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HOW TO COOK WIESN HENDL

>How To Cook Wiesn Hendl –this dish is very common, it is just the German name that make us confuse. For those who do not know what Wiesn Hendl is, it is just an Austrian-Bavarian name for Roasted Chicken. In Munich, Germany (Munchen,) there is a festival called Oktoberfest. It is a 16-day festival that start from late September to early October. It is part of the Bavarian culture where huge amount of roasted chicken is consumed. Wiesn Hendl is just one of the many recipes prepared in the said festivity. This dish is prepared with butter, pretzel (brezeln) and the perfect drink for this dish is beer. In the American cities where large number of Germans live, Oktoberfest is still held and Weisn Hendl is also prepared. I am not a German but it does not mean that I should get rid myself of this very delicious dish. This time, we are going to discuss how to cook this thing, it is not tricky at all, just be carefull not to burn the chicken or else you are going to ruin your Roasted Chicken. Here is >how to cook Weisn Hendl:

Ingredients

1 whole dressed chicken (1-1.5 Kg)

70 grams butter

1 bundle of fresh parsley

1 tablespoon of salt

½ teaspoon of ground pepper

Cooking Procedure

1. We are going to use oven so preheat it to 195 °C.
2. Prepare the chicken by rubbing salt, pepper and butter to it evenly, both inside and outside.
3. Prepare the parsley by washing it perfectly.
4. Dry the parsley with paper towel and chop.
5. In a bowl, combine parsley with small amount of butter. Mix perfectly.
6. Stuff chicken with the parsley mixture.
7. Place the chicken in the roasting tray with the breast turned upward.
8. Put in the oven and cook for 1 hour or until the chicken turns golden brown.
9. When cooked, remove from the oven, let it cool for a bit.
10. Serve with Brezeln and beer.

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HOW TO COOK KONIGSBERGER KLOPSE

How To Cook Konigsberger Klopse –this is another German dish. It is a counterpart of what we call meatballs in the United States. Unlike the commonly served meatballs that we know, this Konigsberger Klopse thing is a bit tricky and it requires more ingredients than the usual version we cook and serve. And it is worth it because its way better than the usual one. Here is how to cook Konigsberger Klopse:

Ingredients for meatballs

1 lb sirloin (ground)

1 lb pork (ground)

1 lb veal (ground)

4 eggs ( lightly whisked)

1 ¼ breadcrumbs

½ cup milk

1 medium size onion (minced)

1 tablespoon lemon peel (minced)

½ cup lemon extract

3 tbsp capers (chopped)

3 tbsp anchovy paste

¼ cup butter (molten)

1 tsp salt

½ tsp pepper (ground)

All-purpose flour

Ingredients for broth

4 (8 oz.) chicken broth

1 bay leaf

¼ cup white vinegar

½ cup dry red wine

10 pieces whole peppercorns

2 tbsp capers

Ingredients for sauce

1 tablespoon lemon peel (chopped)

¼ cup lemon extract

1 cup sour cream

¼ cup parsley (chopped)

Cooking Procedure

1. In a pan, heat broth ingredients, simmer over medium high heat.
2. While simmering the broth, in a bowl, combine meatballs ingredients. Mix well.
3. Scoop meatball mixture and squeeze in hand to form balls.
4. Roll the balls over the flour to get rid of stickiness and carefully drop into the broth.
5. Simmer the balls for 15 minutes for every batch.
6. Remove the balls from the broth with spoon and put in a bowl.
7. Now let’s make the sauce. In the broth, put the sauce ingredients and heat. Stir while simmerinng until thick.
8. Put the meatballs in a serving bowl and pour sauce on it.
9. And serve.

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HOW TO COOK KOHLROULADEN

How To Make Kohlrouladen –here is another Germna dish that Aryans like. I’m not German but I love this dish. It is actually a counterpart of the Filipino dish called Lumpia. It is a Cabbage roll but more Germans because of the ingredients we are going to use. Unlike the Lumpia of the Philippines, this Kohlrouladen is made with rice, beef and butter. And instead of using gravy, we are going to use tomato sauce because it is better to combine with the ingredients being used. Here is how to cook Kohlrouladen:

Ingredients

½ kg cabbage (whole size)

1 cup raw rice

1 cup beef broth

½ teaspoon salt

1 pinch of ground pepper

2 tablespoon butter

1 small size onion (minced)

1 pound ground beef

1 egg (whisked)

Pepper

Ingredients for the sauce

15 ounce tomato sauce

½ water

2 tablespoonfull brown sugar

2 tablespoon white vinegar

1 teaspoon dry mustard

½ teaspoon salt

Cooking Procedure

1. Remove the core from the cabbage.
2. In a bowl, put the cabbage and pour in boiling water directly into the hollow part where the core is removed. Continously pour in water until the cabbage is covered.
3. Let it rest until the cabbage is quite supple.
4. Remove the water and separate leaves but be careful not to damage the leaves.
5. Remove the base part of the leaves. And set aside.
6. In a pot, combine raw rice, broth and salt. Bring to a boil and simmer until the rice is cooked. Remove the excess water.
7. Remove from  heat.
8. In a pan, heat butter. Saute onions until transparent, do not overcook.
9. Add beef and saute until the beef is brown.
10. Pour the sauteed beef into the rice and mix perfectly. Stir in eggs.
11. Put 2 spoons of meat mixture on every leaf and roll. Tuck in every end of the rolls.
12. In a pot, put the rolls and arrange in layers.
13. Season each layer with salt and pepper.
14. In a pan, combine all the remaining ingredients. Bring to boil and simmer. Stir well and pour over the rolls. Set the oven on 350 F heat and bake the rolls for 2 hours.
15. Remove from oven and serve.

Tag: How To Cook Kohlrouladen