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European Dinner on the 114th English Weekend
Recipes from Germany
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Bread filled with cheese 

Ingredients
1 loaf of bread
1 package of cheese
4 garlic cloves
5 spoons of olive oil
herbs
salt!
pepper

Preparation
1. Cut the bread crossways. Put cheese in the cuts.
2. Press the garlic cloves, cut the herbs and mix it with the olive oil.
3. Put the mixed oil above the bread and flavor it with salt and pepper. Put it into the warm oven (200°C) für 25 minutes.

  

Rosmary potatoes with wild garlic yoghurt and vegetable stir-fry  


Ingredients

1600 g potatoes (of the mealy kind)
10 ts (table spoons) olive oil
2 pinches of salt
1 ½ teaspoons pepper
3 teaspoons dried rosemary
Baking parchment

 

Instructions for cooking

preparation: appr. 20 min. / cooking time: appr. 30 Min. / difficulty: simple
Wash the potatoes and cut them into wedges. In the meantime pre-heat the oven to 200°C. Sprinkle the olive oil over the wedges to work on the potatoes for appr 7 minutes. Spread the wedges on a baking tray which is laid out with baking parchment. Spread the seasoning evenly on the potato wedges.
Bake for 25 to 30 minutes. Check the texture of the wedges before serving. Important hint: Pre-boiling of the potatoes will reduce the baking time to appr. 15 minutes.
Accompaniment:
wild garlic yoghurt

1 l Greek Yoghurt
Frozen wild garlic or Pesto
1 lime or lemon
salt and pepper
oil

Season the yoghurt with lime/lemon and oil, add salt and pepper according to taste. Chop the wild garlic and add to the mixture. Stir or blend well for a smooth texture.  

Vegetarian vegetable stir-fry (gluten-free) 

Ingredients
appr. 6 peppers (red, yellow, green)
250 g cherry-tomatoes
200 g Tofu (marinated)
200 g Feta cheese
Olive oil
salt and pepper
Rosemary (garlic acc. to taste) 

Preparation:
Chop the rosemary and mix with olive oil, salt and pepper. Wash the peppers, remove the seeds and cut in stripes. Wash the tomatoes. Cube the Feta cheese and tofu.
Mix the vegetables, tofu and Feta with the herbal oil and spread evenly on a baking tray. Bake for 20 to 25 min at appr. 180°C. The vegetables should be firm to bite.

Cold cucumber soup
Ingredients
4 cucumbers
1500 ml natural yoghurt

4 cloves of garlic (if you like)

4 ts (table spoons) chopped mint
6 ts olive oil
500 ml icy water
white pepper
ice cubes for serving
fresh mint leaves for decoration
 

Preparation
working time: appr. 20 min, cooling time: appr. 2 hours. /

Grate the cucumbers into a sieve, add one teaspoon of salt, stir and let them drain. Put the drained cucumbers into a large serving bowl and add yoghurt (garlic), mint and olive oil. Cover the boil and allow for 2 hours to cool down in the fridge.
Just before serving add icy water in order to obtain a creamy texture. Season with salt and pepper. Serve with ice cubes and some mint twigs as decoration.

Quick raspberry dessert

Ingredients for 24 persons                                      Ingredients for 32 persons 

750 g Quark (curd cheese)                                         1000 g Quark (curd cheese)
600 ml cream                                                               800 ml cream

600 g fresh cheese                                                      800 g fresh cheese

200 g sugar                                                                  270 g sugar

6 packets Vanilla sugar                                                8 packets Vanilla sugar

750g raspberries (frozen)                                            750g raspberries (frozen)

 

For the covering                                                        For the covering

6 ts (table spoons) butter                                             8 ts (table spoons) butter

4 ts sugar                                                                     5 ½  ts sugar

300 g almond slices                                                     400 g almond slices

 

Preparation

time: appr. 15 min.
Whip the cream. Mix curd, fresh cheese, sugar and vanilla sugar. And fold in with the whipped cream. 

Put in layers:
Cream – raspberries (frozen)– cream 

For the covering:
Melt the butter in a pan, add almonds and sprinkle sugar on top Caramelize at moderate heat and allow to cool. Add the almonds on the top and decorate with another frozen raspberry.
Serve immediately.