Die beliebtesten Töpfe - damit kochen die Deutschen

 Wer bei der Wahl der Kochtöpfe eine falsche Entscheidung trifft, ebnet bereits hier den Weg für eine lange Reihe von Küchen-Katastrophen. Die Qualitätsunterschiede sind teilweise enorm, und der Käufer hat es nicht leicht: beim Billig-Geschirr misslingen sogar die Spiegeleier, Profiausstattung hingegen ist grundsätzlich überteuert. Wie findet man nun also den richtigen Topf? Und muss der wirklich teuer sein?

Es lohnt ein Blick auf die deutschen Statistiken - denn im Großen und Ganzen treffen die Hobbyköche der Bundesrepublik gar keine schlechte Entscheidung. Im Gegenteil - der Topseller unter den Kochtöpfen kann auf voller Linie überzeugen! Acht Millionen Exemplare werden pro Jahr in deutschen Gefilden verkauft - im Durschnitt lassen sich die Verbraucher den Topf jedoch ganze 29 Euro kosten.

Grundsätzlich ist es ratsam, sein Küchengeschirr gleich im Set zu kaufen. Aufs Einzelteil heruntergebrochen kann man so mehr als die Hälfte des Geldes sparen, zusätzlich muss man nicht dauernd Einzelteile ersetzen. Glücklicherweise sind die meisten Deutschen hier wirklich clever und entscheiden sich tatsächlich in der Regel für ein ein Topfset. Da verwundert es kaum, wenn man sich den Platz 1 beim verkauften Kochgeschirr ansieht: Das BEEM F3000.700 Startherm Topfset mit ganzen 17 Teilen für nicht einmal 60 Euro, bestehend aus einer Reihe Töpfen, einer Pfanne und einem kleinen Küchenhelferset. Die zahlreichen Kundenbewertungen sprechen für sich - hier gibts Qualität zu kleinem Preis, KEINEN Billigschrott! Über das Bild unten gelangen Sie zu einem ausführlichenTestbericht zum BEEM F3000.700 Startherm Topfset.

[Quelle: http://www01.wdr.de/tv/haushaltscheck/sendungsbeitraege/2013/0204/index.jsp]

Cooking on sunday - yummy dinner

From as far back as I can remember there have been special church occasions when dinner on the church grounds was the order for the day. Far a lot more times I caught as person after person walked in with store purchased fried chicken. Whether the explanation for this was lack of time, lack of planning, or lack of ideas I was never quite certain. I was certain however, that this was not isolated to my church alone.

It may seem odd but I have jaunted all over the country and lived in many different areas of the culture. One thing that seems constant no matter where I live is that someone inevitably brings fried chicken from a local eatery or deli as his or her potluck offering. There is nothing wrong with this of course, but there are so so many great recipes available for Sunday dinner cooking that it seems odd that so many would resort to this tired old tradition rather than spicing things up with a spicy taco casserole or sweetening the deal with some delightf.

Culinaria Germany from Christine Metzger

Culinaria Germany from Christine Metzger.

"Culinaria Germany" is a great resource for anybody interested in German food. However don't expect just an ordinary recipe collection. This book is much more than that.
(Thats what Lilac Lily wrote about this great book)

The authors divided the book in 16 chapters- one for each of the 16 German states. Every chapter explores the food history and traditions of that particular state and features its most popular recipes. Some of my favorite recipes include: Koenigsberg Meatballs, Potato dumplings, Kasseler with Sauerkraut, Soleier (Pickled eggs), Baumkuchen squares, Kaiserschmarn and Doughnuts.

The authors also do a great job explaining different main ingredients, thus making it a delight for beginning as well as experienced cooks.

"Culinaria Germany" is illustrated with many detailed pictures of food and people. Granted some of the pictures of the actual Germans are a little dated but that's what gives this book even more charm.

Overall a great addition for your cookbook collection. 

This book is a must-have if you have any interest whatsoever in traditional German cookery. Do not hesitate for a moment to buy this book or give it as a gift. If you've been looking for a book on the gastronomic history and culture of Germany, this is it. I've spent a very long time waiting for a book like this. This is just a completely stunning volume. It breaks the country down into 16 separate geographic regions, and highlights the gastronomic contributions from each of these areas.

More Infos about Culinaria Germany
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Farmer's breakfast

Omelet with bacon, onions and potatoes.

What you need:

• 6 slices bacon
• 1 tablespoon butter
• 1 chopped onion
• 4 cooked and finely diced potatoes
• 6 eggs
• 1/2 teaspoon salt
• freshly ground black pepper
• 1/4 cup milk

How to:
Firstly fry the bacon until crisp in a frying pan. Then remove and drain on paper towel and remove the bacon fat from the frying pan. Now add the butter and saute' the onion until soft. After that add the potatoes and brown lightly. Beat the eggs lightely and add milk, pepper, salt and finally the chopped bacon. At the end pour the egg mixture over the onions and potatoes and stir occasionally until cooked.

Pancake Soup - Flädlesuppe

A typical Swabian cooking recipe - very easy to cook.

For 4 portions you need:

* Some fresh pancakes or pancakes from the day before (only pancakes without apricot jam and confectioner’s sugar, only the roasted dough)
* Broth

Roll every pancake up and cut it into stripes. Put a handful from the stripes in every soup dish and fill the soup dish with broth.

Tip:
Don’t put the pancakes in the broth before you serve the pancake soup, this would make the pancake stripes soggy.

You can serve this Swabian soup as a starter with some white bread e.g.

picture: www.adler.co.at

Something about my homeland city weilburg

Watch out for my beautyfull city Weilburg.

Noodle soup with shrimp

Condiment

65 grams Mushrooms
75 grams Perennial celery
30 grams Carrots
15 ml Lemon juice
5 grams Öl Oil
Something Iodized salt
Something Pepper
10 ml Cream sherry
250 ml Vegetable broth
20 grams Soup noodles
50 grams Shrimp (frozen)
Something Chives
50 grams Baguette

Nutritional values

Portion recipe for 1 * per serving: 336 kcal * 7 g fat 18 g protein * 45 * 3.8 g carbohydrates BE


Preparation

Clean and wash vegetables.Mushrooms and celery into thin slices. Coarse grate carrots.
Heat oil in a soup pot and heat the vegetables is andünsten. With salt and pepper and lemon juice and sherry ablöschen.
Angießen broth, add noodles and everything about 5-8 minutes at small heat simmer.
Shrimp in the soup and heat. Wash chives, cut into rolls and sprinkle over the soup.
Baguette to serve.

30 minutes cooking time

Colorful Salmon Pot

Condiments

50 grams Leeks
30 grams Perennial celery
25 grams Carrots
25 grams Beans
20 grams Onions
Something Garlic
Something Marjoram
Something Iodized salt
Something Pepper
Something Nutmeg
5 grams Olive oil
90 grams Salmon fillet
200 ml Vegetable broth
5 ml White wine vinegar
50 grams Baguette

Nutritional values

BE Portion recipe for 1 * per serving: 323 kcal * 12 g fat 23 g protein * 2.6 g carbohydrates BE

Preparation

Vegetables clean, wash and small cut. Marjoram wash and finely chop.
Heat oil in a pot and heat onions, garlic and carrots. Add broth and beans.
Simmer 5 minutes. Leek and celery admit another 5 minutes.
With salt, pepper and nutmeg to taste.
Meanwhile salmon buzz off, dry and cut into cubes.
In the hot stew and even draw 3-5 minutes. Finally chopped marjoram fold under and vinegar to taste.

30 minutes cooking time

German cooking

Next time i will post here some german recipe with meat, poultry, fish, vegetable, pie and dessert.

Hope you enjoy this and use the tips and ideas from german kulture of cooking.

Grandma Sauerbraten

Sauerbraten! I make it as my grandmother and there is none opposed.
Not even my boss.

Omas Sauerbraten - A recipe of Granny!

*Take:
* It should be at least 1.5 kg, durchwachsenes beef.
(Because of the sauce)

Now the marinade.
* Laurel
* Mustard grains
* Wacholder Juniper
* Peppercorns
* Carnations
* Leeks
* Carrots
* Onions

* 1/2 liters of red wine

* Butter
* Flour
* 2 tablespoons sugar
* Gingerbread

Then you have to really the meat only with the Marinadezutaten into a bowl
1 / 2 liters of red wine and water almost to the boil and then, it is very important, as hot as possible, so that the meat begiesen.

Starting in the refrigerator and wait. At least 2 days.
After the meat is dried and seasoned salt and pepper.

In a pot, the meat roasted gently, and then about 10 minutes later, the fresh stuff from the marinade over.
So before everything Sieve.
The marinade then with the pot and into the frying tube! (Approximately 2h.) Even if it is heated it in another pot of butter or margarine with flour and makes ne Einbrenne.
Then, the kick, about 2 tablespoons of sugar to add.
Quick with the marinade boil. First it looks totally stupid. The sugar will hard, but he lößt on.
Now the famous gingerbread!
The coming now. If the sauce too rough should be, they can happen.
Then the meat back here after a short rest and time served.

The gingerbread, I can only say that we in franken in any super market.
As an alternative, you can also black bread and gingerbread spices.