Sunday, February 16, 2014

Dumplings with Camembert

Yesterday I made the real Silesian Potato Dumplings, we call "Klöße" - a traditional recipe from a region in the Former German Eastern Territories. Generations of my ancestors lived there and there are my familiar roots. The Klöße were/are a typical Sunday side-dish in my family. Today I cut and roasted them together with some camembert. With a cabbage salad - a great meal. Try to roast them add some eggs and make roasted Klößel with scrambled eggs - that was in the past the Monday food with the Sunday left overs. As a vegetarian it's not easy to keep the old Silesian cuisine alive - they had a lot of meat dishes but the Klöße are fine to me.

Sunday, February 9, 2014

Austrian Kaiserschmarrn

Grüß Gott! I love Wikipedia. I can give you the link and I don't have to write the whole story again. So today I made Kaiserschmarrn --> Exactly, here you can read more about Kaiserschmarrn. I always loved it but never made it by myself. It's like a fluffy scratched pancake. 

But now comes the story. Last week I thought that before I'll try a recipe from the Internet, I'll better write an e-mail to Vienna to my friend R., asking her to tell me "the real" Austrian recipe. So far so good. R. was at her parents and so she decided to ask her mother directly for it. In the afternoon I got the e-mail. My three sentence e-mail and question nearly turned into a family fight... That's the problem with traditional dishes - everyone makes them without a recipe and if you are asked to write it down, you don't know what to write. It's like, "uhm, well, I use my eye instead of a scale", or "you know, it depends on for how many people I'm cooking or how sweet you want it...". As R. wrote in her e-mail, it was a long discussion with her mom and sister and they agreed more or less for the following proportions. You can take less sugar if you want. If you want to prepare it for more people, double the ingredients - it's a one-or-two people version.
  • 3 eggs
  • 100g (3 1/2 oz) sugar (or powdered sugar)
  • 1 vanilla sugar / some vanilla extract
  • 150g (~5 oz) all-purpose-flour
  • around 100ml (~ 3 1/2 fl. oz) cream/milk, or mix both together (as I did 50-50)
  • some raisins (I made without, but traditional you should use raisins)
  1. Mix eggs and sugar and vanilla sugar for a couple of minutes until it's twice the size, fluffy and bulky.
  2. Add the flour and mix it for a short while.
  3. Add the cream/milk or milk-cream-mixture (and raisins) and mix for a very short while until you get a viscid mixture, like a poundcake dough - but also not too thick! It should also not be too fluid. If it's too fluid, add some milk. I think it's possible to see the consistency on the photos. At steps 2+3 pay attention not to mix too long. Just mix it and the dough stays fluffy.
  4. Butter a pan (the taste with butter is much better than using oil). Cover the whole pan with a layer of the dough (around 1cm thickness). You know that much you would use for regular American pancakes, it's not a French crepe! When you turn the "pancake", give it a half minute and then scratch it with two forks into small pieces. If you have a non-stick pan, take something else otherwise you'll scratch the pan as well.
  5. Serve it warm, covered with some powdered sugar with jam, compote, marmalade or whatever sweet you want.

Ein ganz GROẞES DANKESCHÖN und viele Grüße nach Wien!

Saturday, February 8, 2014


Get in touch with me on Facebook! I do not always have time to post the latest pictures on the blog - sometimes it takes a while, but I am posting the pictures on Facebook first. I'm also sharing some other stuff I found or I like or I don't want to write here. So check my Facebook and get in touch with me if you have questions or ideas. See you there. Chris.

Sunday, February 2, 2014

Oven Potatoes

I bought a very good cabbage salad on Saturday so my Sunday meal was easy: some baked Camembert, oven potatoes (here's the recipe) and the salad. I still have some potatoes left for today. Yummy. Oh and there was no squirrel sitting in front of my kitchen window today :(

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