German Main Dishes

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Venison Roast Recipe with cherry sauce

Sunday, January 8th, 2012

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Ingredients for 3-4 servings for
this venison roast recipe:
750 g deboned haunch of venison
250 ml red wine
200 ml cherry juice
100 g canned sweet cherries
2 tbsp. creme fraiche
3 tbsp. oil
400 ml venison stock

Click the picture to get more info about this venison roast recipe.


for seasoning we use ground:
juniper berries
black peppercorns
salt
pimento
bay leaf
clove
cests of orange and lemon
ginger
lovage

 

 

How to prepare this venison roast recipe?

1. Preheat the oven on 200°C.

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How to cook white asparagus

Sunday, May 8th, 2011

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Asparagus harvest 2011 has already begun in Germany.
How to cook white asparagus ?
For 1 kg white asparagus:
2,5l water
1 tbsp. butter
1 teasp. salt
1 teasp. sugar
optional a slice of lemon

Click the picture to get more info about how to cook  white asparagus.

You can check how fresh your asparagus is by controlling the cut surfaces on the oposite side of the asparagus spears. The asparagus is fresh when juices still drip out of the cut surfaces when pressing on them. Lilac white asparagus spears are an indicator that the asparagus is harvested too late.

Now how to cook white asparagus ?
Classical preparation:
1. Wash the and then peel the white asparagaus exactly.


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Recipe for chicken breast with peaches and pasta

Sunday, April 17th, 2011

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Recipe for chicken breast with peaches and pasta
for 4 to 6 servings:

Ingredients:
250 g canned peaches
2 tbsp. sunflower oil 

Click the picture to get more info about this german recipe for chicken breast with peaches.

500 g boneless chicken breast
3 midsize Onions
1 teasp. flour
3 tbsp. juice out of the can of peaches
350 g vegetable stock
450 g frozen peas
500 g Pasta like Fussilli, al dente
2 teasp. curry powder

 Recipe for chicken breast with peaches and pasta 

Preparation of this recipe for chicken breast with peaches and pasta:

1. Cut the chicken breast in to fine stripes.

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Stir-fried vegetarian cabbage

Saturday, January 15th, 2011

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Ingredients for 3 servings:
350 g cabbage
250 g boiled potatoes
pinch of sweet paprika
1 tbsp. sun flower oil

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2 tbsp. cream cheese
1 teasp. curry
100 ml water
salt & pepper

 Stir-fried vegetarian cabbage

Preparation:

1. Cut the (e.g. white) cabbage in tiny squares (about 0,5 cm²).
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German Christmas Goose

Saturday, December 18th, 2010

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Makes 3 to 4 servings.

Ingredients for 3-4 servings:
1 goose (4,5kg)
2 apples
2 pears
100 g dried plums
200 g dried apricots
100ml apple schnaps or liquor
100 ml apple juice
salt and pepper
2 tbsp. lingonberry jelly
1 tbsp. corn starch
1 tbsp. apple jelly
enough water


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Preparation:

1. Wash the prepared goose (without interior organs!) with water and dry it afterwards carefully.
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Stuffed hokaido pumpkin ( dinner or lunch recipe)

Thursday, November 18th, 2010

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Recipe Ingredients for 3-4 servings:
1 Hokaido pumpkin (800g)
1 bread roll
1 midsize onion
2 tbsp. parsley
350 g ground beef
1 egg
1 tbsp. mustard
1 teasp. ground careaway



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You already had enough of halloween food, pumpkin stencils, pumpkin carving templates, pumpkin faces, pumpkin bread recipes, pumpkin decorating ideas, scary pumpkin faces, pumpkin costumes, pumpkin painting ideas, pumpkin carving kits, pumpkin whoopie pies, pumpkin patterns, pumpkin cut outs, pumpkin masks, ….. et cetera ???

The german dinner or lunch recipe below requires fewer effort but may give you much more satisfaction than all that other halloween pumpkin recipes.

Preparation of the dinner or lunch recipe :

1. Cut out a lid out of the pumpkin where the peduncle is located.

Hokaido Pumpkin orange with green sprinkles

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