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Suzie's Tips ... Delicious Food and Keeping it Safe |
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Suzie's Tips ... Delicious Food and Keeping it Safe |
A German Food / Cooking Blog - Wonderful Recipe For Maultaschen !A friend of mine, who lives in Germany, was kind enough to share their food blog with me. You must take a look at The Cooking Blog for The Advanced It's about delicious recipes, tasting notes for whisky, wine and beer and their general ramblings about anything that deals remotely with the gastronomy-business, eating and drinking. The recipes there are usually without any measures (Therefore cooking for ADVANCED !) They hope that people will try them and add their own taste and creativity without having to follow strict rules. What a wonderful idea huh? They were kind enough to share a recipe for Maultaschen. (-Swabian Pockets- actually the word means: -Mouth Pockets-) are a speciality in Swabia, the area in South-West Germany around the cities of Stuttgart, Ulm, and Tuebingen) They are said to have been invented by the monks in the monastry of Maulbronn during lent, to hide meat under dough so that God can't see that they eat meat during lent and that they commit a sin. There are probably as many recipes for Maultaschen as there are Swabian housewives. Some add small cubes of bacon and/or small cubes of Bratwurst. You're going to love these: Dough: 500 g flour 3 eggs 3-4 eggshell halves of water Mix eggs and water. Add flour slowly, in small portions while stirring. Work the dough very well until smooth. Test: little air bubbles are visible if you cut the dough with a knife. On a board sprinkled with flour, roll portions of the dough down to thin rectangular sheets, about twice as wide as you want your Maultaschen to be. Filling: 250 g ground meat (1/2 beef and 1/2 pork) 2 white buns, dried, cut into small pieces and soaked in water 2 eggs 250 g spinach, pre-cooked and finely chopped Onion, cut into cubes of 5x5 mm finely chopped parsley, butter, pepper, nutmeg, salt to taste (other spices to taste like thyme and allspice, and perhaps a little garlic) Melt the butter in a pan, add the onion (and the bacon and Bratwurst if you like) and let it all fry till everything is lightly browned. Let it cool down a little. Put the ground meat into a bowl. Add the buns (press as much liquid out of them as possible first), the eggs, the spinach and the onions and mix well. Season well with salt, pepper, freshly ground nutmeg and the other spices. Finally add the parsley. On one half of the dough-sheets place scoops of the meat filling using a tablespoon. Leave a space of about 3-4cm between each scoop. When done, paste the spaces with a mixture of egg white and water to help glueing the dough together. Fold the other half of the sheet over, so that it covers the filling and firmly press down on the spaces between the scoops of filling. Separate the packets from each other using a knife or a pizza cutter. Be sure that every side of the Maultasche is firmly closed so that no filling can pur out during the cooking-process. The resulting Maultaschen should be rectangular pouches of 8-10 cm, just like large Ravioli. Place the Maultaschen into boiling broth or salted water and let them simmer for 10-15 minutes. When done, the Maultaschen will float to the surface. Remove them with a slotted spoon and allow to drain. Serving suggestion: There are various ways to enjoy Maultaschen: As a soup with the broth you cooked them in. Or fried in a pan until crispy brown on the outside, then served with green salat or warm potato salad. Or slice an onion or two and fry it in butter until golden brown. Then pour the onions over the hot Maultaschen, serve with green salad. Or place them into a pan and fry them, then beat eggs with milk and pour over the Maultaschen. Let it cook until the eggs are done and you have something like a 'Maultaschen-pancake'. You can also sprinkle cheese over that cake and bake ii in your oven untill the cheese has melted and is golden brown. Sounds wonderful doesn't it? For MANY MORE recipes like this one, you must visit Kochproben.info Let me know how it turns out and any additions you've come up with. Food Blog - eating Well With Suzie Posted: Monday 10th January 2005, 12:07 AM |