懐かしのドイツ料理＼(^o^)／

Krapfen

南ドイツやオーストリアのカーニバルの時に食べるお菓子




Ingredients (for around 20 krapfen):

500 g flour
250 ml milk
1 egg
1 yeast
50 g brown sugar
50 g butter
1 pinch of salt
2 drops of lemon oil

Vegetable oil for frying
Jelly (traditionally apricot)

Preparation:

Place the flour in a bowl, make a well in the center. Put the rest of the ingredients.

Mix together until you obtain a smooth dough which detach easily. If too sticky, add some flour.

Allow to stand in a warm place for about 1 hour covered with a dish towel.

Roll out the dough into 1 cm thickness on a floured surface and cut of circles using a glass or cup. Allow the cut-out dough circles to stand for a further 15 minutes covered with the dish towel.

Heat the oil to 170 degrees C in a deep-fryer or large saucepan. Lower the krapfen 2 to 3 at a time into the hot oil and fry until the puff up and turn golden brown (around 2 minutes on each side).

Remove the fried krapfen from the oil with a slotted spoon and allow to drain on paper towels.

Allow the krapfen to cool then fill them with jam using a decorating syringe with a long thin needle. Sprinkle with confectioners sugar and enjoy!
















Beef Gulasch




Ingredients (for 6 persons):

1.2 kg beef
800 g onions
2 tablespoons oil
5 tablespoons paprika powder (sweet)
2 spoons tomato paste
1 tsp thyme, dried
1 pinch of cumin
3 garlic cloves
2 tablespoons vinegar (red wine vinegar)
Salt and pepper

Preparation:

Cut the beef into large cubes.

Peel and cut the onions. Heat oil in a large pot over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.


In a medium bowl, combine paprika, marjoran, thyme, cumin, salt and pepper. Coat beef cubes in spice mixture, and cook in the pot until brown on all sides. Add the vinegar.

Return the onions to the pot, and pour in tomato paste, water and garlic.

Reduce heat to low, cover and simmer, stirring occasionally, 1 to 1 1/2 hour, or until meat is tender.

ホントはかたまり肉ですが、この安いオージービーフでもＯＫ！

もともと、ハンガリーの伝統料理ですが、ドイツでも普通に食べます。








Spätzle




Ingredients (for 6 persons):

500 g all-purpose flour
5 eggs
150-200 ml water
1 teaspoon salt

Preparation:

Put the flour and salt into a large bowl. Make a well in the center, pour in the eggs and gradually beat them into the flour. As the dough gets thicker add the water gradually until you have a soft, just-runny dough.

Bring a large pan of salted water to the boil.

Take a small cupful of the soft dough and either rub through a flat Spätzle disk with a flat spatula or rub through a colander with the back of a ladle.

The dough will fall into the water as thick "squiggles". They cook very quickly — when they rise to the surface of the water allow them a few seconds longer, then scoop out with a slotted spoon into another colander.

If cooking ahead, then drop the cooked Spätzle in iced water for a couple of minutes.
Otherwise, dress with a little melted butter and seasoning.


マガリちゃんの持ってきた、シュペッツレマシーン

フランス人だけど、長くドイツに住んでいたマガリせんせ

ご主人もドイツ人です。