Muensterer Töttchen

A kind of Ragu Fin from the area around the city of Münster. A dish I never heard of before until I watched online someone eating it in Muenster.

Chuck a good amount of cheese on top and put it under a grill, then you have the Eastern German Würzfleisch.

Usually it is made with Veal Shoulder, if you can get it. The big supermarket only had the upgrated piece of veal: Kalbstafelspitz

 

Veal Boil Beef. At least 30 % more expensive. But what a treat. The meat was super tender and fell apart.

The veal was cooked with onions, carrots, celeriac, leek and parsley root. All cut in thick chunks to use later. Lots of spices went in the soup too. Cooking time was 2,5 hours on low heat.

In a second pot the roux was made, the cooked veal in chunks and some soup veggies added. That is eaten then only with some bread.

Delicious and worth the wait.

The cut of veal was bigger than I needed for the dish. I put the soup through a sieve, took out the large chunks of veggies and chopped them up. They went with the leftover meat in an other pot with the cleared stock. I cooked some pasta and made a great soup to eat the other day.

Ingredients:

800 g Veal Boil Beef

1 onion, 3 garlic cloves, 4 mini chili

150 g leek, 3 carrots, 75 g celeriac, 1 parsley root

2 bay leaves, 6 Allspice, 6 Juiniper berries,1 tbsp black pepper corns, salt

4 stalks lovage

ROUX:

50 g butter, 50 g flour

150 ml milk

Stock 

3 tbsp Worchester sauce

1/2 lemon juiced

2 tsp balsamic mustard

1 tsp sugar

Salt and pepper

 

Kaba Cocos Cake

I was expecting 2 kids for a obe week stay in August and bought a bag of NESTLE KABA. The visit did not happen due to an accident.

The bag of the chocolate sugary drink sat in my pantry. I did not have milk with Kaba in ages, but gave it a try. Well no, when I am looking for hot cocoa, I am using real chocolate and dark rich cocoa powder and not much sugar. But sometines a bit of chili powder.

I started to Google what to do with Kaba and this recipe from Esme turned up. Baking a cake for the Halloween weekend, not a bad idea. One of the ingredient was a bit weird, but I bought it this morning at the supermarket: an intense sour lemon soda.

Recipe:

190 g sour lemon soda

4 eggs

180 g neutral oil

180 g sugar

100 g Kaba

280 g flour

2 1/2 tsp baking powder    

Pinch of salt

120 g dessicated coconuts

50 g ground almonds

30 g hazelnut brittle fine

Chocolate icing

Butter and breadcrumbs for a large bundt tin

Preheat the oven 170 C

Easy steps to go for the cake batter. Start with the wet stuff and the sugar in a very large bowl and with an electric whisk make it foamy.

Sift Kaba, flour, baking powder, salt together and add to the wet stuff. Stir very well. Put coconut, almonds and hazelnut in and make a smooth batter.

Butter the bundt tin very well and coat it with breadcrumbs. Fill in the batter. Bake for 55 to 60 minutes.

When the cake has cooled down on a rack, spread the icing on top.

Chicken in creamy Garlic Gochujang Sauce

This is the Korean version of Merry Me Chicken.

I've watched Aaron&Claire on YT again and knew that I had to give this recipe a try. And it did not dissapoint me.

The combination of mushrooms, garlic and onions in a spicy sauce with tender boneless chicken thighs is great. Use a much red spices as you like, even a milder sauce will taste great.

I went for medium spicyness and added a little ketchup to the sauce too for a bit of sweetness.

Recipe for 2:

4 boneless chicken thighs (I used skinless)

2 tsp onion powder, 1 tsp garlic powder, 1 tbsp olive oil, salt and pepper

2 tbsp neutral oil

2 shallots, 4 green onions, 5 garlic cloves

250 g button mushrooms (sliced or quartered)

Sauce:

2 tbsp Mirin

1 tbsp Gochugaru

1 tsp Gochuyang red pepper flakes

1 tsp sugar

2 tbsp ketchup

1 tsp chicken or beef broth powder

2 tbsp water

200 ml double cream

1 rice cooker cup Jasmine rice

Season the chicken with salt, pepper, onion and garlic powder and a splash of olive oil. Heat up a pan with oil and sear the chicken on both sides until it is nearly done. Take it out.

In the same pan fry off shallots, garlic and the white part of the green onion. When it has taken color, get the mushrooms in.

While the mushrooms cook, prepare the sauce. Then add the red sauce first and stir well, then the double cream.

Get the chicken back in with its juices and simmer for 5 min. Finish with the green onions and serve with rice.

Halloween Pumpkin Soup

I sat together with neighbors outside for Halloween this evening across the street.

At 10 C/50F not the most comfy time to sit outside, but a hot soup helps alot.

My neighbor had a huge pot of pumpkin soup on the hob. I asked for the recipe and got a small pot of it later to take across the street for the next day.

Recipe:

1 Hokkaido pumpkin chopped

2 carrots chopped

2 potatoes chopped

Veg stock to cover

1 can of coconut milk

ALDI' s 6 frozen herbs

Salt and pepper

Dump the upper 4 ingredients in a large pot and cook for 15 min.

Use a stick blender to make it smooth. Season and add the coconut milk and frozen herbs.

If it is too thick and resembles Baby food, add more veg stock. Serve with bread.

Salsiccia with Lentils and Pasta

In a neighboring city is a small Italian food shop. My BFF sometimes goes there. She bought a very fennel seed heavy kind of dry salsiccia for me.

It took a while until I found a way to prepare it. But what goes great with sausages of all kinds? Lentils.

And very small Italian pasta, that I bought in an other Italian supermarket.

Ingredients:

175 g salsiccia with fennel

1 onion, 2 garlic cloves

1 tbsp olive oil

1 carrot

1 medium can of brown lentils

1 tsp veg stock paste00

Pepper000

65 g pasta

Enough water to cover

Parsley

In oil start the discs of sausage and when they loose some fat, add onion and garlic and cubed carrot. The complete content of the can of lentils goes in. Add the veg stock and more water. Add pepper and check if salt is needed. Cook for 5 to 7 min.

Cook the pasta on the side. That way the lentils don't get mushy. Bring them together and add some fresh parsley.

AUDI Experience Lunch

I wanted to use the last chance to drive an AUDI R8 V10 Performance quattro and booked a Pure Performance Training in Neuburg/Donau.

A huge complex with a racetrack and a new huge building where they are producing the new Formular 1 engine.

An interesting complex. The catering was great, coffees, cakes, sandwiches and a hot lunch. 

There were different options to choose from. Vegetarian pasta, the same with prawns and beef goulash with polenta patties and side salad.

I went for the beef and it was good.

 

AUDI FORUM Food

I am in Ingolstadt on a short stop to a driving event at the AUDI Experience Center in Neuburg on the Donau.

220 miles of driving and a Museum stop sounded good to me. And a huge glass front that showed the tables of a restaurant.

After looking at the history of AUDI and the many cars and motorbikes I went to the restaurant.

A self service restaurant with different stations of food and drinks.

My first stop was a huge mug of milk coffee and then some coke. Driving makes thirsty.

I decided on pork roast and French fries. Very good, but too much fries for me.