Archive for February, 2010

Pork loin roast with sauerkraut

Monday, February 22nd, 2010

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Ingredients for 3-4 servings pork loin roast with sauerkraut:
600 g boneless pork loin roastPork loin roast
3 tbsp. butter
pinch of salt
pinch of paprika
1 tbsp. mustard
1/2 tbsp. horseradish paste
2 tbsp. flour
8-10 midsize, waxy potatoes

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150 ml milk
300 g canned sauerkraut
50 ml orange juice
1 tbsp. sugar
200 ml water

Preparation of pork loin roast with sauerkraut:

 

1. Melt 1 tbsp. butter in an oven-safe pan. Flavour the pork loin roast from all sides with enough salt and paprika, then fry it from all sides.

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Black forest cake

Saturday, February 20th, 2010

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Ingredients for black forest cake – (modified without alcohol): Schwarzwaelder Kirschtorte
6 eggs, seperated
250 g sugar
6 tbsp. hot water
200 g flour
75 g cornstarch
50 g cocoa powder
2 teasp. baking powder

Click the picture to get more info about this german dessert recipe.

Filling & garniture for black forest cake:
450 g canned sour cherry
25 g cornstarch
800 g cream
5 g whipped cream stabilizer (optional)
1 tbsp. sugar
20 g grated whole milk chocolate
100 ml cherry juice (out of the can)
(Attention: The traditional recipe is with kirschwasser. We use cherry juice instead.)

Preparation of black forest cake:

1. Mix in a big bowl egg yolks, water and sugar until they become a creamy dough.
Black forest cake
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