Recent Recipes

The 10 Most Popular French Recipes

Comments (0) | Wednesday, June 25, 2014

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let's find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken

image: smh.com.au

Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon

image: becomingmadame.wordpress.com
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere

A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.

Sole meuniere

image: leitesculinaria.com
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu

image: eatlittlebird.com
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

SauerkrautQuite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew
Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce - as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

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Soto Kudus (Kudus Chicken Soup) Recipe - Indonesian Food

Comments (0) | Monday, June 23, 2014

Kudus is a city in Central Java, Indonesia. It has been famous for its clove cigarettes (known as kretek ) product for long time.

image: pinterest.com/pin/69102175503039205/
Soto is also known as Indonesian dishes. There are many kind of soto vary according to the city of they came from. For example there are Soto Betawi, Soto Madiun, Soto Sulung, Soto Lamongan, Soto Bandung, etc. Different places use different ingredients, and off course make different tastes.
For me, Soto Kudus has the simplest ingredients. It tastes so fresh though.

1 free range chicken or organic chicken (Indonesia= Ayam Kampung), clean and cut into frying pieces
1.5 L fresh water
3 cloves garlic
6 shallots
3 cm slice galangal root (Indonesia= Lengkuas), crushed
2 salam leaves (Indonesian Bay leaves)
2 jeruk purut leaves (Indonesian small fragrant kind of lime, or you can use lemon's skin peel)
¼ teaspoon of turmeric powder
¼ teaspoon of white pepper powder
1 teaspoon of salt
A pinch of sugar to replace MSG (Mono Sodium Glutamat)
400 cc cooking oil

image: tumblr.com/tagged/wedang-ronde
100 g green-bean sprouts, soaked in hot water, then drained
4 tablespoon slice of celery
4 tablespoon slice of leek
2 limes
3 table spoon of sliced onion, fried
Soy sauce condiment (crushed hot chili with sweet soy sauce)

Place water and chicken in saucepan or pot.
Then boil the chicken in low heat.
Grind garlic, shallots, salt. Sauté well with salam leaves, galangal root. Then add into boiling chicken.
Add salt, white pepper powder, turmeric powder, a pinch of sugar, and jeruk purut leaves.
Continue boiling until the chicken turns into gentle and smooth texture. Then turn off the fire.
Take the chicken out of pot, drain it well. Fry until it turns into golden color. After that, slice the fried chicken.
Present Soto Kudus with the complements.
(Ps: for 6 peoples)

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Indian Paneer Recipe

Comments (0) | Sunday, June 22, 2014

Kadhai Paneer:

image: vegrecipesofindia.com
Kadhai paneer is considered as one of the most delicious and a must Indian recipe for any kind of occasions. All the cottage cheese dishes (paneer) considered as very important in the Indian tradition without which the food remains incomplete.

250gms Cottage cheese (Paneer)
4 medium sized onions
4 large tomatoes
2 large capsicums (cut them long)
1 long piece of ginger
4-5 flowerless clove
3-4 Cinnamon
1 Bay leaf
2 tbsp butter
Salt to taste
¼ tsp red pepper powder
¼ tsp turmeric powder

Method: Grind the onions, tomatoes and ginger in a grinder to make a thick paste.
Heat the butter in a deep mouthed pan. Put the bay leaf and minced clove and cinnamon. Now to this, add the paste and let the oil separate from the paste. Add the salt, turmeric powder and pepper to the mixture. Add the sliced capsicum and cottage cheese. Let it cook on low flame for 2-3 minutes. Enjoy the delicacy of this very own Indian recipe.

Garnish: Put some finely chopped coriander leaves to the dish and serve hot.

Palak Paneer: (Spinach cottage cheese)

image: vegrecipesofindia.com
250gms Cottage cheese (Paneer)
8-10 stalks of spinach minced properly.
1 long piece of ginger
4-5 flowerless clove
3-4 Cinnamon
1 Bay leaf
2 tbsp butter
Salt to taste
¼ tsp red pepper powder
¼ tsp turmeric powder

Method: Lightly bring the spinach to a very mild boil. Grind the spinach after cooling in a grinder. Heat oil or butter in a pan and add the spinach which was grinded. To this add the minced cinnamon and cloves for flavor. Now let the oil separate from the paste. Add salt, turmeric powder and pepper to the mixture. Add the cottage cheese cut in long pieces or diced. Let it cook on low flame for 2-3 minutes. Serve hot.

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The Perfect Full English Breakfast - An Idiot's Guide

Comments (0) | Saturday, June 21, 2014

Guests come to an English B&B and they expect a cooked breakfast. I offer freshly baked muffins, cereals, fruits, omelettes and lots of other choices but 95% of people still ask for something cooked. I give guests a choice as very people can manage the "Full English". If you're brave enough to give it a go - don't make plans for lunch - you may be hungry enough again by mid afternoon to fit in some afternoon tea.
Allow 30 minutes for preparation and cooking time.

image: gluttonyisabliss.tumblr.com
1 thick sausage ( from a good local butcher if at all possible )
2 slices of dry cured back bacon ( ditto )
1 or 2 eggs
1 tomato
1 large flat mushroom
White Bread
Baked Beans
Olive oil ( or bacon fat for the purists )
salt and pepper

image: gone-ta-pott.com
I fry the sausages on a very low heat for about half an hour. If you have an Aga you can fry on the bottom of the oven floor. Use a small amount of oil in the frying pan. Keep an eye on them and turn regularly.
Line the grill pan with foil and put a plate in the oven to warm.

Slice the tomatoes and put them on the grill pan with a small amount of salt pepper and olive oil. Grill them for about 5 minutes.

Melt a small amount of butter and brush the mushroom all over. Add the mushroom and bacon to the grill pan. As soon as the bacon starts to curl, turn it over and grill until your desired level of crispiness in reached.
Heat the beans in pan.

At the point you turn the bacon, heat some oil on a medium heat in a large frying pan and add a slice of white bread ( the simmering plate on the AGA is perfect for this ). keep an eye on the bread and turn it occasionally.

Heat some oil in a small pan. When it started to shimmer add the egg. Using a large spoon baste the top of the egg with the oil to ensure all of the white is cooked.

Dish it all up, add tomato sauce if desired, enjoy then go for a long walk!

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Gravlax - The Scandinavian Gourmet Salmon Dish

Comments (0) | Thursday, June 19, 2014

Gravlax is a diminutive, it means "buried Salmon" in Swedish from "Gravad Lax", yet this solid, prosaic and rather dull name does not come anywhere near to describing this fantastic smooth, suave, elegant appetiser. However gravlax got its name from the old way of preparing it which was salting the salmon, putting it in an old barrel and burying it underground for several days or even several months if it was going to be preserved for the Winter.  Quite when the dill came fashionable no one knows and although I loathe dill on anything else, it is as part of gravlax as cream is to strawberries and cream. I have seen it made myrtle leaves and fennel seeds, I have often wondered what it would be like with wild fennel leaves, but have never got around to trying it.

image: eggwansfoododyssey.com
Gravlax is cured salmon but that is no excuse for not using the freshest salmon, even if you have some salmon that has been languishing at the bottom of the fridge for a few days give it to the cat, which will probably turn their nose up anyway because they have such a strong sense of smell.

It is not rocket science to work out that you use the same weight of sugar as the salmon and double the amount of salt, because at the end of the day you are going for a salty preserved taste. The Americans tend to use double the sugar to salt, but that is not the Scandinavian way, and it destroys the salty taste which is the whole point of the dish.

500g salmon fillet
1kg of coarse salt
500g sugar
2 tablespoons ground white pepper
A large bunch of fresh dill weed
Plastic wrap.

image: loveandoliveoil.com
Wipe the salmon clean and dry well with paper towels, lay in a glass bowl and cover with your herbs. In a separate bowl, mix the sugar, salt and pepper, and cover the salmon with it. Place the plastic wrap directly on top of the fish and weigh it down. You can use anything heavy, bottles of wine old fashioned kitchen weights, but the idea is to extract the water from the salmon and make it go harder. Leave for six or seven days. A great weight is a sealed bag of small change because the small change rolls around the fish and hits all the right spots.

When ready to serve wash and slice very very finely with a very sharp knife and serve with a really good quality wholemeal bread and lashings of butter.

image: hilahcooking.com
Luxury scrambled eggs are terrific with gravlux added.

Serve it with fresh blinis and mix horseradish with crème fraiche or sour cream

Serve it cold with lashings of mustard sauce

Italian food is simple elegant and fabulous, it makes the most of the freshest ingredients. Italians don't ask how much food is they ask how fresh it is. The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day. The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.

Each area has its own cuisine and that cuisine has been forged cy Centuries of geographical area and history. For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire. In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.

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Great Norwegian Recipes

Comments (0) | Tuesday, June 17, 2014

Lapskaus [laps- caus]
This is one of the traditional Norwegian dishes.

image: www.matoppskrift.no
1 piece sausage
2 pieces bacon
4 pieces potatoes
¼ piece onion
1 piece carrot
1 piece cabbage
½ piece parsley
5 dl (cups) water
½ ts salt
¼ ts pepper

Wash and peel them off, then cut them in pieces. Boil water in a pan and put potatoes and vegetables in it.
Cut bacon and sausage in small pieces and fry them in a separate pan. Then add all together and let them cook for a few minutes. Put salt and pepper in them.Serve it with bread or flat bread.
Voila! Dinner is ready!

Kjottkaker [shoat- caker] 

image: royalcookbook.com
400 g mince meat
1 ½ ts salt
¼ ts pepper
¼ ts malt nutmeg
¼ ts malt ginger
2 ss potato flour
1 ½ dl water or milk
2 ss margarine or oil
6 dl water
1 piece. meat bullion

Making this dish is easy especially if you use a food processor. Put the ingredients in it until it become tender and even, then add spices and potato flour.Finally add milk or water gradually. Shape the farce ( minced meat) like rounded balls and fry them about 5 minutes ( each side).
Put meat cakes in the pan and add bullion and water. Let it cook for 10 minutes.
Serve meat cakes with potatoes, peas or beans and berries.

Brennende Kjærlighet [ bre-nenn-de shae rlighet] (burning love)

image: tine.no
10 pieces potatoes
1 piece of vegetable bullion
3 dl milk
2 ss butter
½ ts salt
¼ ts pepper
100 g white cheese
200 g bacon
300 g mushroom
4 ss green onion
4 apples


Peel off the potatoes and put them in the boiling water.
Fry bacon with green union in a pan.
Wash apples and cut them in small pieces. Put oil in another pan if you have and fry them with dash of cinnamon. Then add apples in the bacon and union along with mushroom. Fry them about 10 minutes.
When your potatoes are coked, mash them and add butter and milk in it.
Serve them with bacon and apples.

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Korean Beef Recipe - How to Make Bulgogi

Comments (0) | Monday, June 16, 2014

Korean cuisine integrates many different ingredients, ranging from spicy chili paste to rice to pickled radish. One of Korea's most notable foods is called Bulgogi. Bulgogi is a korean dish where either thin slices of meat or other prime cuts of beef is seasoned and marinated with a mix of soy sauce, sesame oil, sugar, and vegetables. There are many different varieties to making it, but in this guide i will use the methods that my mother has used for years.

image: blissfulbblog.com
 The first thing to do is buy the ingredients. You can use a good ribeye for the beef but other meats are also acceptable. You will also need soy sauce, sugar, sesame oil, garlic, ginger, and a little bit of pepper. If you don't have time to look around for all these ingredients, you can also buy a package that has all the ingredients pre-mixed at many Korean markets. You will also need onions, green onions, and carrots.
First you will have to marinate the beef. For a single serving of bulgogi, you will need a tablespoon of sugar, 3 tablesppons of soy sauce, and a bit of sesame oil and pepper as well as a clove of garlic and a bit of minced ginger. Mix these all together to get ready to marinate the beef.

image: savorysweetlife.com
Next, get the ribeye and pour the previously made mixture over it. Add in chopped onions, green onions, and carrots so that the vegetables can soak in a bit of the juices. Most people will let the marinated beef sit for about 4 hours, but for optimum taste, in this recipe we will let it sit for a day.

After the ribeye has marinated for a day, heat up a medium-sized pan at medium-high for a minute or two. Now it's time to start cooking. Lay the ribeye evenly around the pan so that each piece of meat gets evenly cooked. Continue cooking until the meat turns a darkish brown and lower the heat to about medium. We do this so that the leftover juices in the pan are soaked up by the meat and vegetables. Make sure NOT to throw away the juices as this is where most of the flavor lies. Keep cooking until all the juice has been soaked up, and turn off the heat and let the meat sit for a minute or two.

image: saveur.com
Now it's time to dig in. Simply serve up the bulgogi with the traditional Korean Rice and Kimchi. There are also many other traditional side dishes like pickled radish and gim (seaweed) but rice and kimchi is fine too.
If you want to have a chance to show off, you can teach your friends how to make this wonderful dish as well!

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Homemade Dutch Pancake Recipe

Comments (0) | Saturday, June 14, 2014

Pancakes are eaten across the world, though the range of styles and flavors is quite surprising. For example, over in Europe in France and Belgium, they tend to be very thin. However, in the US, it is common for them to be quite thick. Another take is the Dutch pancake recipe, which often makes for a meal in itself. Many people are surprised to learn that the humble pancake is a firm favorite on dining tables across the Netherlands, but it is true. However, these differ greatly from the crepes of France, being much more like an Italian pizza in many respects.

source: camillestyles.com

A traditional Dutch pancake recipe would be too large for most household kitchens, but here is a simple and tasty basic recipe with a few ideas, that is a little smaller. This should be good for two or three pancakes; ideal for the family. There a no more than three ingredients which make up the basis of a recipe, though salt, pepper and sugar can be added. All that is need is 125 grams, (or 4 ounces), of flour, an egg, and 250ml, (or half a pint), of milk. These should be beaten together, with the milk going in slowly, once the egg and flour have been thoroughly combined.

source: wholefoodsmarket.com

A skillet, griddle or something similar can be used, and whichever is used to be well heated for a few minutes; until smoking ideally. Once hot, a little oil should be added and also warmed for a while. Using a ladle, the batter mixture should be spooned onto the pan, and cooked until the downside starts to brown. At this point, it should be turned, (or flipped), for the other side to be done.

Source: authenticsuburbangourmet.blogspot.com
 This will not take as long to cook as the first, and should be removed immediately once browned. The pancake needs to be set aside and kept warm, whilst the others are cooked, and then it just needs to be decided how to serve. A popular topping, which the kids will love, is to drench the pancakes in icing sugar, (poedersuiker) and sugar syrup, (stroop). Butter on its own works well though, whilst others favor lemon juice and brown sugar. Savories are also great; particularly bacon and cheese.

There is no real limit to what you add to a Dutch pancake recipe, as is well demonstrated in the Netherlands itself. Each street appears to have its own Pannenkoekenhuizen, (pancake shop), selling nothing but the things; each with its own take on this fantastic food.

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Three Traditional Dutch Recipes

Comments (0) | Friday, June 13, 2014

Traditional Dutch food is rich in diversity. Savory fish and stew dishes, sweet treats and sauces, and hardy breads are just a few of the great foods that the Dutch culture has to offer. In this article, I am going to include some of my favourite traditional Dutch recipes. I hope you give them a try and enjoy them as much as I do!

Source: angsarap.net
Flemish Stew
1 large onion
1.75 oz margarine
2 lbs cubed beef and pork
1 bay leaf
Thyme, salt, and pepper to taste
3/4 bottle of dark beer
1 beef bouillon cube
2 slices of whole wheat bread
4 oz whipping cream

Heat the margarine in a large pan over medium heat. Roughly chop the onion and add it to the skillet. Sauté the onion until soft, then add the meat. Be sure to brown it thoroughly. Crush the bay leaf and add it to the pan, along with the thyme, salt, pepper, bouillon cube, and beer. Thickly spread the mustard onto one side of each piece of bread, then put them face-down on top of the stew. Cover the pan and reduce to a low heat. Simmer for an hour. Before serving, warm the whipping cream (with a few tablespoons of the sauce from the stew), then pour it into the stew. Stir the stew well, then serve with boiled potatoes and stewed prunes.

Fish Cake
Source: myfudo.com
Fish Cakes
14 oz poached fish fillets
4 large potatoes
1 onion
1 1/2 tbsp margarine
Parsley, nutmeg, salt, and pepper to taste
2 tbsp milk
1 egg
Fine bread crumbs
Oil for frying

Allow the poached fish to cool, then cut it into small chunks. Peel and boil the potatoes for about half and hour, then allow them to cool. Chop the onion into fine pieces, then sauté in a skillet with the margarine. In a bowl, mash the potatoes using a fork, then add in the fish, onion, and a sprinkle of parsley. Season to taste with nutmeg, salt, and pepper. Add a little milk if the mixture is too stiff. Form the fish and potato mixture into tight patties (should make about four). In a small bowl, whisk the egg and a tablespoon of milk. Dip each patty in the egg mixture and coat in bread crumbs. In a large skillet, heat the oil (enough to deep fry the patties) over a high heat. Fry the fish cakes until thoroughly cooked, then use paper towels to absorb the excess oil from the cakes. Serve with salad, pommes frites (French fries), mayo, or tartar sauce.

Source: plantoeat.com

Currant Bread

1 3/4 cups flour
1 1/2 tsp fine berry sugar
1 cup lukewarm milk
1 oz yeast
1 1/3 oz butter
11 oz currants
1/2 egg

In a large bowl, mix together the flour, salt, and a teaspoon of sugar. In a separate bowl, pour a bit of the lukewarm milk in, then add the yeast and half a teaspoon of sugar. Let the yeast dissolve for a few minutes. In another bowl, mix together the remainder of the lukewarm milk and the butter. Pour the yeast, egg, and milk/butter mixture into the flour mixture. Mix well until the dough is smooth. Knead it by hand on a floured surface for about 15 minutes, then cover it with a damp cloth and let it rise until double in size. This should take at least an hour.

Coat a bread loaf pan with butter. Wash the currants, dry them with paper towel, then dust them with a bit of flour. Knead the currants into the dough, then put the dough into the loaf pan. Spread the dough so that it fits into all corners of the pan. Cover the pan with a wet towel and allow the dough to rise again until it fills the whole pan. Bake at 395 degrees F for half an hour, or until golden brown.

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German Foods You Must Try

Comments (0) | Thursday, June 12, 2014

Every country has its own trademark when it comes to food. America is known for its gargantuan servings of steaks, fries, and burgers. Italy is known for its scrumptious pizza and pasta dishes that are unparalleled anywhere in the world. Japan is known for its sushi while other Asian countries are known for the spicy, flavorful, and savory dishes that are cooked in a very unique and indigenous way. Although German foods are known for the tasty you-just-can't-get-enough-of frankfurters that have made its way all over the world, it has other promising dishes that are sure to astound your taste buds.

Their specialty foods are just one of the reasons why people come back to Germany year after year. Aside from great traveling sightseeing attractions, the best German and authentic recipes are worth paying a visit to.
German people have their own creativity when it comes to cooking. They love grilled and roasted meat but their culinary techniques have its own unique variety.

Source: thehealthyfoodie.com
One of the most popular German recipes is the Sauerkraut which means "sour cabbage". It is similar to pickled vegetables. This is a very common side dish to German meals and is a very good source of nutrients. However, it is not advisable for people whose stomach cannot tolerate acidic foods to eat it raw since it has a low pH. For people with ulcers or ulcerative colitis, these types of food may not be recommended to you.

Source: www.tasteofhome.com
Another unique German recipe is the Hasenpfeffer which is also known as the rabbit stew. Yes, RABBIT stew. This dish may sound revolting to most people who are used to just eating beef, pork, and chicken, and who generally view rabbits as a pet. However, this is a very tasty dish. The untrained tongue cannot be able to tell the difference between the usual meat and a hare's meat.

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German Recipe - German Beef Rouladen

Comments (0) | Wednesday, June 11, 2014

Rouladen are German meat rollups with onions, mustard, bacon, and pickles, all wrapped up in thin beef slices and then cooked. This dish is known as "beef olive" in some places. The original version of this dish is believed to have been made with pork or venison rather than beef.

The pan used to be covered and then set on a raised iron mount in front of an open fire so it could braise. You could adjust the distance from the fire and height of the mount to control the braising. Today it is more common to put the pan in the oven or braise the rouladen on the stove and simmer them gently.

This is quite a healthy recipe, since it is rich in meat and vegetables and does not contain much fat. It is also very satisfying and filling. The new potatoes go perfectly with this dish although you could leave them out and serve the rouladen with fries or rice if you prefer.

What Kind Of Meat Is Best
The following recipe serves four people and you can use flank steak, round steak, topside, or silverside. The most commonly used cut of beef is silverside or topside but you could also make this recipe with round steak for extra tender results. The meat slices should be five inches by two inches by quarter of an inch.
This meal is usually served at dinner time, perhaps with some beer or red wine on the side. The Kitchen Bouquet is optional and you might find that the gravy is already flavorful enough for you. The mustard is also optional and not everybody likes it. The rouladen are equally tasty without the addition of mustard but use it if you like it.

What You Need:
  • 12 thin fillets beef
  • 1 package new potatoes
  • 2 dill pickles
  • 3 carrots
  • 6 slices bacon
  • 3 stalks celery
  • 2 beef bouillon cubes
  • Kitchen Bouquet (optional)
  • Mustard (optional)
  • 1 onion, in 12 segments
  • Olive oil
  • Salt
  • Flour
How To Make Them:
Scrub the potatoes, and then boil them in salted water until they are tender. Drain them in a colander, reserving two cups of the cooking water. Lay out a beef fillet and put half a slice of bacon on it. Top that with some mustard, a small section of onion, and a pickle slice. Roll the beef up and tightly secure the roll with toothpicks. Brown the rouladen in batches in the olive oil over a high heat.
Make two cups of bouillon with the reserved potato water and bouillon cubes, and add this to the pot containing the rouladen. Turn the heat down and cover the pot. Simmer the rouladen for a couple of hours or until they are tender.

Peel and chop the carrots into two-inch pieces. Chop the celery the same size. Add the carrots and celery to the pot for the final half an hour of cooking time. Remove the rouladen and vegetables to a serving platter with the potatoes and reduce the cooking liquid over a high heat. Add the Kitchen Bouquet and flour to make a gravy and serve it over the top.

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Best Potato Salad Recipe: Baked German Potato Salad Recipe

Comments (0) | Tuesday, June 10, 2014

If you like potato salad, or are tired of the same old thing, you should try German potato salad. It has a bite that normal potato salads just don't have, and is usually served warm. Here are 3 of my favorite German potato salad recipes for you to try.

German Potato Salad I
2 or 3 pounds potatoes, cut in 1 inch pieces
1/2 pound bacon
1 small onion, chopped
4 medium sweet pickles, chopped fine
4 boiled eggs, chopped
3/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seed
1 tablespoon sugar
4 tablespoons vinegar (apple cider vinegar works best)
1. Peel potatoes and cut into 1" pieces. Cook in boiling water until done. Drain.
2. While potatoes are boiling, chop eggs, pickles and onions. Add salt, pepper, celery seed, sugar and vinegar. Mix well.
3. Slice bacon into small pieces and cook until well done, or slightly crisp. Drain off most of the fat.
4. Add potatoes and bacon to egg mixture. Mix gently to coat potatoes, being sure not to crush them. Serve warm or cold.

German Potato Salad II
5 medium potatoes
4 hard boiled eggs, sliced
4 slices bacon
1 small onion, diced
1 tablespoon all-purpose flour or cornstarch
1 1/2 teaspoon salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup potato water
1. Peel potatoes and slice in 1/4" thick slices. Cook in boiling water until done, but not soft. Drain, reserving 1/3 cup of the water.
2. Slice eggs and dice onion. Set aside.
3. Cut bacon into small pieces. In a large pan, cook bacon until done. Remove bacon, leaving drippings in pan.
4. To the drippings, add the flour, stirring well. Add salt, vinegar, sugar and potato water. Stir well and cook until slightly thickened.
5. Add potatoes, eggs, onion and bacon to thickened sauce. Mix until potatoes are covered in sauce. Serve warm.

Hot German Potato Salad
9 medium potatoes, cut in 3/4 inch pieces
6 slices bacon, sliced small
1 medium onion, chopped onion
2 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2/3 cup potato water
1/3 cup vinegar
1. Peel potatoes and cut into 3/4" pieces. Cook in boiling water until done. Drain, reserving 2/3 cup water.
2. In a large skillet or pan, fry bacon that has been cut into small pieces until crisp. Remove bacon from pan.
3. Cook chopped onion in bacon drippings until tender and golden brown. Stir in flour, sugar, salt, celery seed, and pepper. Cook over low heat and stir until bubbly.
4. Remove from heat and stir in potato water and vinegar. Stir until smooth. Return to heat and bring to a boil, stirring constantly. Continue to cook and stir for 1 minute or until thickened. Reduce heat to low.
5. Stir potatoes and bacon into hot mixture, being careful not to smash the potatoes. Heat through, stirring gently to coat potato slices. Serve hot.

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