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Recipes! - The art of Thornwolf
thornwolf
thornwolf
Recipes!
So believe it or not, yes, I do know how to make delicious German things now, and I figured I'd share it with you.


Really awesome delicious German potato salad

Ingredients:
Potatoes
Onions (white or gold)
cubed bacon or ham (small)
Oil
Vinegar
Salt
Pepper
Parsley
Chives
Maggi sauce (optional), the bottle looks like this and is often found next to the soysauce in most grocery stores:

Directions:
-Boil potatoes, then slice them up into small pieces and place in a large bowl.
-Cube up onions and bacon/ham and fry then both together in a pan
-Put onions/bacon into bowl with potatoes
-add lots of oil so that all the potatoes are coated but don't let it get "soupy"
-Add a dash of vinegar, salt, pepper, maggi to taste
-mix in parsley and chives
-Enjoy hot or cold!

Frikadellen Niko Style

Now the first time I've heard of frikadellen (frikadeller) was when resilientspider (who happens to be Danish) brought some over to my mom's house to try. She also gave me her recipe for them and I tried them out. Phil also has his own recipe for them, but after some experimenting in the kitchen I've made my own adaptation. They're basically mini meatloaf patties, so if you've made meatloaf before, a lot of this will make sense.

Ingredients:
-1lb pork or pork/beef combo
-1 egg (for every lb of pork, use another egg in case you want to make more)
-breadcrumbs
-Milk
-1 clove of garlic (or two if you prefer..i just keep adding garlic as I go)
-Chives
-Parsley
-Onions
-Maggi sauce (optional)
-Salt and Pepper

(You'll find that chives, parsley and onions are like..the staple of german cooking it seems)

-Mix pork, egg, chopped onions, garlic, about half a cup of milk, a cup of breadcrumbs, parsley, chives, salt, pepper, and a couple dashes of maggi sauce into a big bowl. Mix with your hands. The texture should not be too thick but it shouldn't be too liquidy or sticky either. If its too liquidy, add more breadcrumbs, if its too thick, add more milk. Keep adding these 2 things until the texture is like if the meat were to be easily spread on toast and when scooped with a spoon it will stick there a bit before "blorting off" as res says. Basically a little thinner than your average meatloaf.
-Heat up pan and put oil in it for frying
-roll up pork mixture into balls then pound flat with your palms to form patties. Make sure theyre not too thick, so they cook all the way through
-Fry in the pan, both sides, until theyre cooked all the way through
-Eat with potato salad :D

Schnitzel
I haven't made it yet myself but its a lot easier than I thought it would be.

Ingredients:
-Pork filets (basically anything thats made of pork and also looks pretty flat. Turkey and chicken work too if you don't like pork)
-Breadcrumbs
-Oil
-Eggs
-Salt and Pepper
-Paprika

Directions:
First mix the sauce for dipping the pork filet in. Take egg yolks, not the white, mix in salt, pepper, paprika and stir.
-Take filets and dip them into this sauce mixture coating both sides.
-Then dip the filets into the breadcrumbs, coating both sides.
-Fry them in oil on the pan

Make any kind of sauce you wish to that. Curry ketchup, ketchup, mustard, make your own mushroom creamsauce (id post a recipe here but we usually just make it up as we go). But thats basically how to do it.

Niko's famous awesome delicious rumproast
Ok this isn't specifically German but its one of my specialties I figured I'd include anyways.
This is the thing that Phil keeps raving about in his LJ whenever I come to visit. I've made it for other folks before as well.

Ingredients:
-One good sized rump roast or any other kind of giant tender hunk of meat
-Garlic cloves (lots)
-Butter (if you can find butter with herbs in it, the better)
-Maggi sauce (or even soy sauce, both work, but admittedly soysauce is not the same)
-Pepper
-powdered beef bullion

Directions:
-Take the meat and stab the crap out of it. Well actually, stab your knife, twist it so it creates a hole, and drop in half a garlic clove into that hole, smoosh the meat back over it so it closes. Repeat this many times so you have lots of cloves of garlic evenly distributed throughout the roast.
-coat it in Maggi sauce top bottom front back sides, everywhere.
-Coat it in the powdered beef bullion. Basically rub it on with your hands so its all over. Not too thick a layer, just enough so its slightly gritty to the touch
-Put pepper all over the whole thing, a little, a lot, depends on how you like it.
-Slice off lots of little pads of butter and lay them all over the top of the roast. The whole top of the roast should have butter on the whole top surface just resting on it (i didnt say this was healthy)

Heat your oven to about 400 degrees F, 200 degrees C works too for Europeans.

Cook in a baking pan. 15 minutes leaves it rare but warm in the middle. Keep in longer if you wish it to be more done.

Eat with garlic mashed potatoes (Potatoes, milk, garlic, butter...smoosh. The end)

...As soon as I can get a straight answer as to the measurement conversions on the German pancakes (ie: a "knifetip" is not a unit of measurement!) I'll post it here, unless someone else has a recipe, we'd like to try it =)
13 comments or Leave a comment
Comments
crashcoyote From: crashcoyote Date: September 26th, 2006 12:29 pm (UTC) (Link)
*drools* I'll have to try these out. Thanks for sharing!
anjel_kitty From: anjel_kitty Date: September 26th, 2006 01:06 pm (UTC) (Link)
Are you German, or do you just live in Germany right now?
thornwolf From: thornwolf Date: September 26th, 2006 01:08 pm (UTC) (Link)
im living here for three months with my boyfriend. im coming back in october.
anjel_kitty From: anjel_kitty Date: September 26th, 2006 01:08 pm (UTC) (Link)
Where are you coming back to?
thornwolf From: thornwolf Date: September 26th, 2006 01:17 pm (UTC) (Link)
CA
anjel_kitty From: anjel_kitty Date: September 26th, 2006 01:21 pm (UTC) (Link)
Wow that's really cool that you've gotten to live abroad like that, and your American. I really hope to do some traveling when Puppy and I get married, and back pack across Europe. I'm sure you are really homesick though
thornwolf From: thornwolf Date: September 26th, 2006 01:24 pm (UTC) (Link)
not really no. If it werent for gearpony and resilientspider i'd dread coming back. And if it werent for paperwork I wouldn't come back at all.
anjel_kitty From: anjel_kitty Date: September 26th, 2006 01:25 pm (UTC) (Link)
Why?
thornwolf From: thornwolf Date: September 26th, 2006 01:30 pm (UTC) (Link)
Personal.
(Screened comment)
anjel_kitty From: anjel_kitty Date: September 26th, 2006 01:44 pm (UTC) (Link)
Oh I understand then.
I suppose it will have to wait till email or some other exclusive sort of communication.

Sorry.

I have to admit, as much as I hate MS, when I was living abroad in BC Canada, I missed it here. I might hate on all the ignorant backwards religious fundies, but this place is my home, and no matter where I roam, I will always miss Cajun food, crawfish, and the phrase "How y'all doing?"
jaxxblackfox From: jaxxblackfox Date: September 26th, 2006 06:52 pm (UTC) (Link)
I cook that potato dish all the time, mostly hot. Dad taught me how to make it. We used to have a cold version all the time while visiting my grandmother when I was younger.
armand_karlsen From: armand_karlsen Date: September 26th, 2006 06:57 pm (UTC) (Link)
That sauce is basically Soy sauce with added MSG; I saw some in my local corner shop*.

*UK term for small local grocery store, often found at local cross-roads; migh also have license to sell alcohol off the premises (hence "off-license"). This concludes the piece of random trivia.
dragonheadthing From: dragonheadthing Date: September 26th, 2006 08:45 pm (UTC) (Link)
:D Those are some neat recipies. Thanks for posting them. :D I think I may try them one day, well, when I have access to a kitchen that is. (Stupid dorm!)
13 comments or Leave a comment