Koenigsberger Klopse (Meatballs in Caper Sauce)

This one is another trip down Childhood Memory Lane. A kids favourite, these Meatballs, I bet you, they are still on the menu on many a school lunch in Germany. But that is not a bad thing. Wait until you try them.

First make the meatballs. I used just lean minced beef but traditionally it would be half beef half pork mince.

Ingredients for the meatballs:

500g Minced Beef and Minced Pork mixed

3 slices of white Bread, soaked in 100 ml milk

1 small onion, chopped finely

1 Egg

Salt and Pepper

Squeeze the milk out of the bread and then mix all the meatball ingredients in a bowl until well combined. Using wet hands shape the meatballs. The size it up to you. Some like them smaller some want big ones.

Bring a pan of water to a rolling boil ans season the water with a little salt.

Then drop the meatballs in and let them simmer until they rise to the top.

Take them out of the pot and keep aside. The cooking water will be part of the sauce, so don't throw it away.

Next make the sauce.

70g plain Flour

70g Butter

100 ml cold milk

900ml of the cooking water

1 small jar of brined (not salted) capers

Juice of 1/2 Lemon

Pinch of sugar

Salt and White Pepper to taste

Melt the Butter in a pan then stir in the flour and add the cold milk make a roux, stir constantly and quite violently to disperse any lumps. Then add the cooking water bit by bit until a lovely sauce is created. Stir in the capers (brine and all) and season with the lemon juice and sugar to taste.

Return the meatballs and reheat. Serve with potatoes and veggies or salad or both.

Sausage and Wild Mushroom Papardelle

My Boyfriend says he doesn't like Pasta. I have a feeling he just had a bad Pasta Dish and like with so many other people who don't like some specific ingredient, it tends to be the dish that was bad, not the ingredient. I decided to try and to make him change his mind.

So I made this Pasta dish, which I think is a far cry from a badly made dish with some pasta tubes in soggy sauce.

I used venison Sausages, but any good quality sausage will be fine. Wild Boar ones would have been my ideal choice. They were out of stock this time.

Fresh Papardelle is the Pasta I used, a  nice Tagliatelle maybe substituted or another wide flat variety.

My Mushrooms were Giroles, but a mixed assortment would be even better.

So here the Ingredients:

(feeds 6 people)

500g Fresh Papardelle

500g Good Quality Sausages

200g Wild Mushrooms

3 Garlic Cloves, crushed

1 tsp fresh Thyme

100g Creme Fraiche

Parsley and Parmesan Cheese for finishing

Heat a little Olive Oil in a large Pan. 

Drop little nuggets of sausage pulled straight out of the casing into the pan. 

Fry until nicely browned, breaking the pieces up a little but leaving it chunky.

Add the chopped Garlic and Mushrooms and sautee until the mushrooms are cooked.

Meanwhile cook the Pasta in a large Pot with salted boiling water for 3 to 4 minutes or whatever the instructions on your pasta packet say.

Next add the Thyme and Creme Fraiche and to the pan and leave to bubble very quietly on a low heat  while we wait until the pasta is cooked.

Once ready drop it straight into the sauce, adding some of the cooking water as well to loosen everything to the perfect saucy Pasta stage. Stir it all well and it's done.

Now serve right away on warm plates, garnishing with Parsley and grated Parmesan.

Tuck in and Bon Appetito!!

Verdict, I think he liked it. Will make more yummy Pasta dishes in the future. Because after all, I love a nice plate of Pasta every so often!

Kalter Hund - Chilled Cookie and Chocolate Cake

This is a Childhood Memory Lane Recipe. A German Classic, very indulgent Chocolate and Cookie cake. The ingredients are not really easily available everywhere, but I found them online and had them delivered right to my doorstep.

150g Light Brown Sugar

250g Palmin (a Coco Palm Fat)

50g Cocoa powder

1tsp Vanilla extract

1tsp Coffee Instant Granules

1 pinch of Salt

2 Eggs

20 or so Butterkekse

100g Hazelnuts

Toast the hazelnuts in a dry pan before whizzing them up in a food processor.

Melt the Palmin in a pan then leave to cool slightly.

Whisk together the eggs and sugar then stir in the ground Hazelnuts, Cocoa powder, Vanilla and Coffee.

Carefully incorporate the melted palm fat, then assemble the cake. Line a rectangular cake mould or bread tin with cling film and start with a layer of the cocoa mix. Precisely as you can lay the cookies in line then follow with a cocoa layer. Make as many layers as will fit but finish with a layer of cocoa.

Lightly cover with cling film then chill in the fridge to set for at least 2 hours.

Turn the cake out and serve sliced. Keep the leftovers (if there are any) in the fridge.

Chicken Liver Massala

I love Liver and Chicken Livers are my favourite. First I was thinking of making Peri Peri Chicken Livers, but then decided to try something new and different. A little research with my best friend (she is called Google) and I found this recipe and after a little adjusting to personal liking I made this astonishingly yummy little curry.

Here the Ingredients:

500g Chicken Livers, cleaned and each cut in half

2 Potatoes, diced

1 cup of frozen Peas

2 large ripe Tomatoes, grated, (skin discarded)

1 Onion, sliced

3 Garlic Cloves, crushed

1 long Green Chilli, sliced

1 Cinnamon Stick

Oil for frying

The Massala Paste:

(mix all these spices to a loose paste)

2 tsp Water

1 tsp Cumin Powder

2 tsp Coriander Powder

1 tsp Chilli Powder

1 tsp Turmeric Powder

Start by flash frying the Liver in a hot pan for about 5 minutes, tossing them with a cheffy flourish every now and then. They do not need to be cooked though at this stage as they will cook some more in the sauce later on. Set these aside and in the same pan fry the Onion with the Cinnamon Stick and a sprinkle of Salt until softened. Then add the diced Potatoes and fry some more. Add a little water and cover to get those Potatoes to cook through.

 

While that is happening, start another large pan with a little oil and fry the garlic. Just for a moment, do not let it colour to much.

 

 Then add the Massala Paste to the pan and fry until fragrant and the oil gives out a lovely red colour and starts to separate.

 

Next add the grated Tomatoes and season with Salt. Let this bubble away for about 5 minutes.

 

Now the Massala is ready for the fried Potatoes and Onion to go in with the Peas and the precooked Liver. Simmer everything for about 7 minutes and check the seasoning. Add more salt if needed.

 

Finally stir in the Garam Massala just before serving.

 

Serve with Rice and Indian Bread and a vegetable dish of your choice. We are having Roasted Butternut Squash with Indian Spices today.

Banana Bread

I have tried a couple of different ways of making Banana Bread and the one that turns out the best is this Recipe. I have used Bajan Brown Sugar just because I had some and because I got the inspiration while I was in Barbados. The Banana Bread I had there was truly divine. I ask the chef what they did to make it so dark and delicious and she gave me a few ideas.

3 very very ripe Bananas

180g Plain Flour with 2 tsp Baking Powder and 1/2 tsp Bicarbonate of Soda

(or 180g Self raising flour with 1/2tsp Bicarbonate of Soda)

1/2 tsp Salt

140g Bajan Brown Sugar or (Light Brown Sugar)

2 Eggs

100g melted Butter

1 tsp Vanilla Extract

1 tbs Molasses

Mix the Eggs, Sugar, Butter, Molasses and Vanilla with an electric Mixer until soft and fluffy. Mash the Bananas on a plate with a fork and add to the Mix. Sift in the Flour, Salt, Bicarb and Baking Powder and stir until smooth.

Transfer this batter into a greased 750g size Loaf tin and bake in a preheated oven at 160-170C or gas 6 for about 1 hour. I found that ovens vary a lot, so adjust the temperature as you need to. If it goes to dark to quickly turn it down, if it doesn't seem to do anything much turn it up a bit.

Leave to cool slightly before turning out of the tin. Then rest ona  wire rack until cool. Though here in this house it doesn't even seem to last that long.

My Boyfriend likes butter on his and I like peanut Butter on mine. How do you like yours?