Let’s turn the tables: German Evening!
“What is a typical dish and typical ingredients in Germany?” “Are there big differences in food regarding the different German regions?” Only two of the many questions we got asked lately regarding Germany and what it has to offer in a culinary way. The Tellerrand community got spoiled with Hummus, Tabbouleh, Dambou and Koshari a lot already – now it was time to turn the tables and cook something up to show what German cuisine has to offer.
In a joyful evening we learned from Mathias how to cook Griessklösschensuppe (a traditional clear stock with semolina dumplings), and we got introduced to the magic of preparing Maultaschen (German filled pasta). For passionate re-cooking at home we collected and typed up both recipes for you. The amounts may serve 5-6 people:
60g Butter ,120g Semolina (Grieß),1 Egg, Salt, nutmeg
Beat the butter until its fluffy. Stirr in a whisked egg and season with salt and nutmeg. Then, stirr in the semolina and let it rest for about 10 minutes. Form little dumplings with two teaspoons, put them into hot salted water (it is not supposed to boil!) and leave them soak for another 10 minutes. After soaking, add the dumplings to your favorite stock and enjoy
5 Eggs , 400g Flour, 50g Semolina (Grieß) ,Oliveoil, Salt. It is advisable to use a noodle-machine!
Step 1: Mix flour with semolina and salt. Add eggs and oil, mix loosely and then knead the mixture by hand until it becomes an even dough. Knead until the dough is slightly shining. Fold the dough into a dish towel and let it rest in room temperature for half an hour.
Step 2: Take about a quarter of the dough and either roll the dough out on a floured surface with a rolling pin, or push it through a noodle machine. When using a noodle machine start off with level 1 and finish with a very thin dough on level 4-5.
½ Hokkaido pumpkin, 1 Eggplant, 1 Onion, 1 small leaf beet or spinach, 100g curd cheese, 1 Egg
Quarter the pumpkin, remove kernels and roast for half an hour at 180 degrees in the oven. Cut eggplant and onion into little cubes and roast with some oil in a pan. Cut leaf beet or spinach in thin slices. Let all ingredients cool down and mix them in a bowl, together with curd, egg, salt and pepper.
200g Minced beef, 1 carrot, 1 onion, 1 garlic clove, 1 bunch spring onion, 1 bunch parsley, 2 eggs and breadcrumbs Cut onion and garlic in small cubes and roast short in a pan. Chop carrot and spring onion thinly and roast as well. Subsequently, mix cooled down vegetables with the minced meat and knead together with some breadcrumbs. Add the egg and season with salt, pepper and fresh, finely chopped parsley.
Fill and cook the Maultaschen:
1 Egg, Pot with stock
Lay out the thinly rolled dough, brush it with whisked egg and spread the filling horizontally on the lower third of the dough-length. Coil up the filled dough, part off little pockets first by pushing down with a wooden spoon, then cutting the pockets off with a sharp knife. Finally, press close the ends of filled pockets by hand. For cooking the Maultaschen, bring stock to a boil, then lower the temperature and let the filled pockets soak without boiling for 8 til 10 minutes until the filling and the noodle dough are done to taste. Serve with stock or roast Maultaschen with some scrambled egg in a pan.